This isn't your average kimbap. We’ve reinvented this Korean classic by seasoning the rice with our bright Tomato Ponzu and a touch of heat, then filling it with beef marinated in our signature Japanese Ginger Dressing. It’s savory, zesty, and has just the right amount of "kick" for a portable lunch or a sophisticated snack.
Prep time: 20 mins
Cook time: 10 mins
Yields: 2–3 Rolls
Ingredients
The Beef (The Protein)
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1/2 lb Thinly sliced Ribeye or Sirloin (Bulgogi style)
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4 tbsp Chef Kaz Japanese Ginger Dressing & Marinade
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1 tsp Cooking oil
The Rice (The Foundation)
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2 cups Cooked Short-Grain Rice (Sushi rice)
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3 to 4 tbsp Chef Kaz Tomato Ponzu
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2 tbsp Chef Kaz Umami+Kick Crunchy Chili Oil (adjust for heat)
The Fillings (The Crunch)
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1 medium Carrot, julienned (matchstick cut)
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1 small Cucumber, julienned
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A pinch of salt
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3-4 sheets of Dried Roasted Seaweed (Nori)
Instructions
1. Prepare the Ginger Beef
Place the sliced beef in a bowl and toss with the Chef Kaz Japanese Ginger Dressing. Let it marinate for 10 minutes. Heat oil in a pan over high heat and stir-fry the beef until fully cooked and slightly caramelized. Set aside to cool.
2. Lightly Sauté the Veggies
In the same pan (no need to wash, the leftover beef flavor is great!), quickly toss the julienned carrots with a pinch of salt for 1–2 minutes until slightly softened but still crunchy. Keep the cucumber raw for maximum freshness.
3. Season the "Chef Kaz" Rice
While the rice is still warm, gently fold in the Chef Kaz Tomato Ponzu and the Umami+Kick Crunchy Chili Oil. The rice should look slightly tinted and smell incredibly aromatic.
4. Assemble the Roll
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Place a sheet of seaweed on a bamboo rolling mat.
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Spread a thin, even layer of the seasoned rice over 3/4 of the seaweed.
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Lay a generous portion of the ginger beef, carrots, and cucumber across the center of the rice.
5. Roll and Slice
Roll tightly using the mat. Dab a little water or Tomato Ponzu on the edge of the seaweed to seal it. Slice into bite-sized rounds with a sharp, wet knife.
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