Recipe courtesy of Fugu Truck

Fugu Kimbap

  • Level: Intermediate
  • Total: 2 hr 45 min (includes marinating time)
  • Active: 45 min
  • Yield: 4 servings
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Sesame Rice:

2 cups cooked rice

3 tablespoons toasted sesame oil 

1 tablespoon toasted sesame seeds 

Egg Sheets:

Dash cooking oil

4 eggs

1 tablespoon mirin

1 teaspoon sugar

1/2 teaspoon salt


2 pounds thinly sliced beef

3 tablespoons soy sauce 

1 tablespoon toasted sesame oil 

1 tablespoon sugar 

1 teaspoon minced garlic 

1/2 teaspoon ground black pepper 

4 ounces thinly sliced onion 

Wrap and Garnish:

4 sheets seaweed

1 carrot, thinly sliced and sauteed 

1 cucumber, thinly sliced 

1 pickled radish, sliced into strips 


Special equipment:
bamboo sushi rolling mat
  1. For the rice: Mix the rice with the sesame oil and seeds. Set aside and keep warm for later use.
  2. For the egg sheets: Place a nonstick pan over medium heat and lightly grease the pan with an oil-soaked paper towel. In a bowl, whisk together the eggs, mirin, sugar and salt. Ladle about one-quarter of the mixture onto the pan and swirl to cover the bottom. Flip the egg sheet when it is just set to avoid any coloring. Repeat for the remaining eggs. The mixture should yield 4 to 6 thin egg sheets.
  3. For the beef: Combine the beef the soy sauce, sesame oil, sugar, garlic, black pepper and onions, and marinade for two hours. Cook the mixture in a hot pan. Once cooked, set it aside to cool to room temperature.
  4. For the wrap: Spread 1/2 cup of the seasoned rice on each sheet of seaweed. Place an egg sheet on top, followed by some of the beef mixture, carrots, cucumbers and radishes. Place the seaweed with rice and fillings on top of a bamboo mat and gently roll. Slice each roll into 8 pieces and serve.

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