Mayak Gimbap
Korean egg-wrapped rice rolls filled with seasoned vegetables and proteins, finished with a spicy-sweet sauce that soaks into every grain. A showstopper dinner that comes together in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 485
- Protein
- 18g
Ingredients
- 2 cups sushi rice, cooked and cooled
- 4 whole large eggs
- ⅓ pound ground beef
- 3 tablespoons soy sauce, divided
- 2 tablespoons gochujang (Korean red chili paste)
- 1 tablespoon sugar
- 2 tablespoons sesame oil
Instructions
- 1
Crack the 4 eggs into a small bowl and whisk them with a fork until the yolks and whites are fully mixed, about 30 seconds.
- 2
In a second small bowl, mix the gochujang, 1 tablespoon soy sauce, and sugar with a spoon until smooth — this is the mayak sauce.
- 3
Heat 1 tablespoon sesame oil in a 10-inch nonstick skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 4
Add the ground beef to the hot skillet and cook, breaking it into small crumbles with a wooden spoon, until no pink remains and it browns slightly, about 4 minutes.
- 5
Pour 2 tablespoons soy sauce over the beef and stir constantly for 20 seconds until the liquid mostly evaporates and the meat smells savory.
- 6
Transfer the cooked beef to a small plate using a spoon.
- 7
Wipe the skillet clean with a paper towel, then add the remaining 1 tablespoon sesame oil and heat over medium until shimmering, about 60 seconds.
- 8
Pour the whisked eggs into the center of the skillet and immediately tilt and rotate the pan so the egg spreads into a thin, even sheet covering the whole bottom.
- 9
Cook the egg sheet without stirring until the top looks set and barely moist, with the edges slightly curled and golden, about 2 minutes.
- 10
Slide the cooked egg sheet onto a cutting board and let it cool for 30 seconds until you can touch it.
- 11
Cut the cooled egg sheet into two equal halves lengthwise (so each piece is roughly 5 inches by 10 inches).
- 12
Place one egg half on a cutting board with the longer edge closest to you, shiny side down.
- 13
Spread 0.5 cup of cooled sushi rice in an even layer across the egg piece, leaving a 0.5-inch border at the far edge.
- 14
Sprinkle half of the cooked beef in a thin line across the middle of the rice, running left to right.
- 15
Starting at the edge closest to you, roll the egg and rice away from you tightly into a cylinder, pressing gently as you roll so it holds together.
- 16
Repeat steps 12–15 with the second egg half, remaining rice, and remaining beef to create a second roll.
- 17
Using a sharp knife, slice each roll into 6 equal pieces by cutting straight down through the roll every 1.5 inches, wiping the blade clean between cuts.
- 18
Arrange all 12 pieces on a serving plate with the spiral sides facing up so you can see the filling.
- 19
Drizzle the mayak sauce evenly over all the pieces, using about 1 tablespoon per roll.
Tools you’ll need
- two small bowls
- fork
- spoon
- 10-inch nonstick skillet
- wooden spoon
- small plate
- paper towels
- cutting board
- sharp knife
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
