Kimbap Roll with Beef Tartare

Prepare the ingredients. Prepare all the ingredients - we will be cooking with them shortly 👩‍🍳✨

Cook the rice. Rinse the rice, add water in a 1:2 ratio (for example, 100 g rice and 200 ml water), bring to a boil, then cover, reduce to the lowest heat, and cook for about 15-20 minutes until tender. Do not lift the lid unnecessarily during cooking. Spread the cooked rice on a plate and let it cool to room temperature, or place it in the refrigerator for a while; for better flavor, you can add sesame oil

Slice the spring onion. Slice the spring onion into thin rounds

Slice the radish. Slice the radish into thin strips

Slice the cucumber. Slice the cucumber into thin strips

Mix the tartare. Mix the tartare with the spring onion, mayonnaise, a little soy sauce, salt, and pepper

Spread the rice on the nori. Spread a thin layer of rice cooled to body temperature (approx. 35-40 C) onto the nori sheet

Add the other ingredients. Add the prepared ingredients to the center

Roll up the roll. Roll it up using a mat or your hands so that the rice wraps around all the ingredients and everything holds together

Slice. Slice the roll with a sharp knife, wiping and moistening the knife after each cut so the rice does not stick

Serve. Serve with soy sauce 🍽️✨