Gluten Free Kimbap Burrito
Gluten Free Kimbap Burrito
Ingredients
For the Fillings
- 2 carrots, medium
- 1/4 teaspoon salt, plus more, as needed
- 5 ounces fresh spinach
- 2 teaspoons sesame oil, divided
- 2 cloves garlic, minced, divided
- 1/4 pound beef sirloin, thinly sliced
- 2 teaspoons gluten-free tamari
- 8 ounces gluten-free imitation crab, flaked or shredded
- 1 cup gluten-free kimchi, drained
For Assembly
- 8 rice paper wrappers, large
- 8 gluten-free seaweed sheets
Instructions
- 1
Begin by preparing the carrots. Shred the carrots using a box grater or food processor. Place the shredded carrots in a bowl and sprinkle with 1/4 teaspoon of salt. Let them sit for 10 minutes to draw out excess moisture.
⏱️ 10 min
- 2
While the carrots are resting, prepare the spinach. Bring a pot of lightly salted water to a boil. Blanch the spinach for 30-60 seconds, until wilted. Immediately transfer to an ice bath to stop cooking. Squeeze out as much excess water as possible from the spinach. In a small bowl, toss the blanched spinach with 1 teaspoon of sesame oil and 1 minced clove of garlic. Set aside.
⏱️ 8 min
- 3
Return to the carrots. Firmly squeeze out any remaining excess water from the shredded carrots. Heat a small amount of oil (not listed, assume cooking oil) in a pan over medium heat. Sauté the carrots for 3-5 minutes, or until soft. Remove from heat and set aside.
⏱️ 8 min
- 4
Prepare the beef. In a medium bowl, combine the thinly sliced beef with 2 teaspoons of gluten-free tamari, 1 teaspoon of sesame oil, and 1 minced clove of garlic. Mix well to ensure the beef is evenly coated. Heat a pan over medium-high heat and pan-fry the marinated beef for 3-5 minutes, or until cooked through and lightly browned. Remove from heat and set aside.
⏱️ 8 min
- 5
To assemble the Kimbap Burritos, set up your workstation with a shallow dish of warm water for the rice paper, the prepared spinach, carrots, beef, imitation crab, and kimchi, along with the rice paper wrappers and seaweed sheets. Lay out a clean, damp surface (like a cutting board or large plate) for assembly.
⏱️ 3 min
- 6
Dip one rice paper wrapper into the warm water for 15-20 seconds, until it is pliable but not overly soft. Carefully lay the softened rice paper flat on your damp surface. Place one sheet of gluten-free seaweed on top of the rice paper, positioning it slightly off-center towards one edge.
⏱️ 5 min
- 7
Arrange a portion of the prepared spinach in a line across the center of the seaweed. Next to the spinach, add a portion of the sautéed carrots. Continue by adding a portion of the pan-fried beef, then a portion of the gluten-free imitation crab, and finally, a portion of the drained gluten-free kimchi.
⏱️ 5 min
- 8
Carefully fold the bottom edge of the rice paper and seaweed over the fillings, tucking it in tightly. Then, fold in the sides of the rice paper and seaweed. Continue to roll tightly from the bottom up, forming a compact burrito shape. Repeat this process for the remaining wrappers and fillings.
⏱️ 10 min
- 9
Once all Kimbap Burritos are assembled, you can serve them whole or, for easier eating, cut each burrito in half diagonally before serving.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Gluten Free Kimbap Burrito
For the Fillings
- 2 carrots, medium
- 1/4 teaspoon salt, plus more, as needed
- 5 ounces fresh spinach
- 2 teaspoons sesame oil, divided
- 2 cloves garlic, minced, divided
- 1/4 pound beef sirloin, thinly sliced
- 2 teaspoons gluten-free tamari
- 8 ounces gluten-free imitation crab, flaked or shredded
- 1 cup gluten-free kimchi, drained
For Assembly
- 8 rice paper wrappers, large
- 8 gluten-free seaweed sheets
Instructions
- 1
Begin by preparing the carrots. Shred the carrots using a box grater or food processor. Place the shredded carrots in a bowl and sprinkle with 1/4 teaspoon of salt. Let them sit for 10 minutes to draw out excess moisture.
⏱️ 10 min - 2
While the carrots are resting, prepare the spinach. Bring a pot of lightly salted water to a boil. Blanch the spinach for 30-60 seconds, until wilted. Immediately transfer to an ice bath to stop cooking. Squeeze out as much excess water as possible from the spinach. In a small bowl, toss the blanched spinach with 1 teaspoon of sesame oil and 1 minced clove of garlic. Set aside.
⏱️ 8 min - 3
Return to the carrots. Firmly squeeze out any remaining excess water from the shredded carrots. Heat a small amount of oil (not listed, assume cooking oil) in a pan over medium heat. Sauté the carrots for 3-5 minutes, or until soft. Remove from heat and set aside.
⏱️ 8 min - 4
Prepare the beef. In a medium bowl, combine the thinly sliced beef with 2 teaspoons of gluten-free tamari, 1 teaspoon of sesame oil, and 1 minced clove of garlic. Mix well to ensure the beef is evenly coated. Heat a pan over medium-high heat and pan-fry the marinated beef for 3-5 minutes, or until cooked through and lightly browned. Remove from heat and set aside.
⏱️ 8 min - 5
To assemble the Kimbap Burritos, set up your workstation with a shallow dish of warm water for the rice paper, the prepared spinach, carrots, beef, imitation crab, and kimchi, along with the rice paper wrappers and seaweed sheets. Lay out a clean, damp surface (like a cutting board or large plate) for assembly.
⏱️ 3 min - 6
Dip one rice paper wrapper into the warm water for 15-20 seconds, until it is pliable but not overly soft. Carefully lay the softened rice paper flat on your damp surface. Place one sheet of gluten-free seaweed on top of the rice paper, positioning it slightly off-center towards one edge.
⏱️ 5 min - 7
Arrange a portion of the prepared spinach in a line across the center of the seaweed. Next to the spinach, add a portion of the sautéed carrots. Continue by adding a portion of the pan-fried beef, then a portion of the gluten-free imitation crab, and finally, a portion of the drained gluten-free kimchi.
⏱️ 5 min - 8
Carefully fold the bottom edge of the rice paper and seaweed over the fillings, tucking it in tightly. Then, fold in the sides of the rice paper and seaweed. Continue to roll tightly from the bottom up, forming a compact burrito shape. Repeat this process for the remaining wrappers and fillings.
⏱️ 10 min - 9
Once all Kimbap Burritos are assembled, you can serve them whole or, for easier eating, cut each burrito in half diagonally before serving.
⏱️ 3 min