I love yukhoe, and so does my husband, so we make it from time to time. However, because we have different calorie allowances, I usually enjoy the yukhoe by itself while giving my husband some extra carbs. So I thought, why not turn this yukhoe into kimbap? And it was a flavour bomb!!
❤️ Check Yukhoe recipe first here: https://banhminseo.com/5-minutes-calorie-friendly-yukhoe/)
I also think this would make such a great party food. It’s much simpler and easier to make than traditional kimbap, but still looks impressive and tastes SO good!
Rice: Kimbap rice is really simple to season. You just need a little salt, sesame seeds and sesame oil. You can use MSG salt (mat-sogeum, 맛소금) for some extra umami, but normal fine salt works perfectly fine too.
I used brown rice here, but you can definitely use white rice. We usually use short-grain rice in Korean cooking because it’s stickier than long-grain rice, which also makes the kimbap easier to roll. However, if you only have long-grain rice at home, don’t let that stop you from making this! Just keep in mind that short-grain rice will be a little easier to work with.
Hope you guys enjoy this recipe! And don’t skip the egg yolk for dipping because it’s a GAME CHANGER!!!
Korean Beef tartare (Yukhoe, 육회)
Difficulty: easy1
servings10
minutes15
minutes600
kcal42
g83
g13
gIngredients
2 sheets nori
200g cooked rice
Pinch of salt
15g sesame oil
1 serving Yukhoe (Recipe above)
Optional
Black or white sesame seeds
1 egg yolk (highly recommended as a dip)
Directions
- Season the cooked rice with a pinch of salt, sesame seeds(optional) and sesame oil.
- Place the nori on a flat surface and spread the rice evenly over the sheets.
- Add the Yukhoe and roll tightly into Kimbap.
- Slice into bite-sized pieces.
- Highly recommend serving it with an egg yolk(It makes the yukhoe extra rich and creamy).
Notes
- Allulose (sweetener) counts toward total carbs but isn’t calculated into the calorie count.
- Macros With egg yolk: 650 kcal (P44 C83 F18)!