Best 4 Ground Meat Kimba Recipes

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Embark on a culinary adventure with Ground Meat Kimba, a delectable dish brimming with Korean flavors. This versatile dish features a savory combination of ground meat, vegetables, and a special blend of spices. Explore a collection of recipes that showcase the diverse culinary traditions of Korea, each offering a unique take on Ground Meat Kimba. From the classic version bursting with umami to innovative variations that tantalize your taste buds, this article presents a journey through the culinary heart of Korea. Whether you prefer a mild or spicy kick, a variety of recipes await, ensuring an unforgettable dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

KIMBAP (OR GIMBAP)



Kimbap (or gimbap) image

Kimbap is the most popular on-the-go meal in Korea! Learn how to make the classic version at home with this kimbap recipe with a step-by-step guide!

Provided by Hyosun

Categories     Main Course     Snack

Time 50m

Number Of Ingredients 20

2 cups uncooked short grain rice (standard measuring cup not the cup that comes with a rice cooker)
1 tablespoon sesame oil
salt to taste (start with 1/2 teaspoon)
8 ounces lean tender beef, cut into 1/2 inch-thick long strips ((or bulgogi meat or ground beef))
2 teaspoons soy sauce
1 teaspoon rice wine ((or mirin))
1 teaspoon sugar
1 teaspoon sesame oil
1/2 teaspoon minced garlic
1 bunch spinach, about 8 ounces
1 teaspoon sesame oil
salt to taste - about 1/4 teaspoon
2 medium carrots, julienned (or 1/2-inch thick long strips)
5 yellow pickled radish (danmuji, 단무지) strips, 1/2-inch thick
1 sheet fish cake - eomuk (어묵)
1 teaspoon soy sauce
1/2 teaspoon sugar
1/2 teaspoon sesame oil
2 eggs
5 gimbap gim (김밥용 김), seaweed sheets

Steps:

  • Cook the rice using a little less water than usual. (Freshly cooked rice is best for gimbap.)
  • Cut the beef into thin strips (about 1/2-inch thick). Mix well with the next 5 seasoning ingredients. Stir-fry over medium-high heat until cooked through, 2 - 3 minutes.
  • Bring a large pot of water to a boil over high heat and prepare an ice bath. Blanch the spinach, place immediately in the ice bath, then squeeze out water. Season with the sesame oil and salt.
  • Julienne the carrots. Heat a lightly oiled pan over medium-high heat. Stir-fry the carrots until softened. Lightly season with a pinch of salt.
  • Cut the pickled radish lengthwise into 1/2-inch thick strips (unless you bought a pre-cut package).
  • Crack and beat the eggs, in a bowl with a spoon or a fork. Stir in a pinch of salt. Heat a small non-stick pan over medium-low heat. Add the eggs to the pan. When the bottom is set, flip it over. Transfer to a cutting board. Cut lengthwise into 3/4-inch thick strips.
  • Cut the fish cake lengthwise into 3/4-inch thick strips. Heat the pan with a little bit of oil over medium heat. Stir fry with the soy sauce, sugar, sesame oil and a little bit (about 1 teaspoon) of vegetable oil over medium heat until softened, about 2 minutes.
  • Arrange all the ingredients together on a plate.When all the other ingredients are ready, remove the rice from the rice cooker.
  • While the rice is still hot, add the sesame oil and salt. Mix well by lightly folding with a rice paddle or large spoon until evenly seasoned. Add more salt to taste. The rice will cool down during this process and be ready to be used.
  • Put a gim sheet, shiny side down and longer side towards you, on a cutting board or a bamboo mat if available. Spread about 3/4 cup to 1 cup of rice evenly over the seaweed sheet, using a rice paddle or your fingers preferably.
  • Lay the prepared ingredients on top of the rice.
  • Lift the entire bottom edge with both hands and roll over the filling away from you, tucking in the filling with your fingers.
  • Put firm pressure over the roll with the help of the bamboo mat, if using, to close everything in tightly. Then, continue to roll again, putting pressure evenly over the roll using both hands.
  • Rub or brush the roll with a little bit of sesame oil for extra flavor and shiny look. Apply a little bit of sesame oil to a sharp knife. (This will keep rice from sticking to the knife. Repeat as necessary after each cut. Wipe the knife with a damp towel if the rice still sticks.) Cut the roll into 1/2-inch thick bite sizes.

BEEF, POTATO & EGG BAKE



Beef, Potato & Egg Bake image

To keep my family going all morning, I start with lean ground beef and spices, then sneak some spinach into this protein-packed dish. -Jennifer Fisher, Austin, Texas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h10m

Yield 12 servings.

Number Of Ingredients 14

1 pound lean ground beef (90% lean)
2 teaspoons onion powder
1-1/2 teaspoons salt, divided
1 teaspoon garlic powder
1/2 teaspoon rubbed sage
1/2 teaspoon crushed red pepper flakes
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
4 cups frozen shredded hash brown potatoes
14 large eggs
1 cup fat-free ricotta cheese
1/3 cup fat-free milk
3/4 to 1 teaspoon pepper
3/4 cup shredded Colby-Monterey Jack cheese
1-1/3 cups grape tomatoes, halved

Steps:

  • Preheat oven to 350°. In a large skillet, cook beef with onion powder, 1/2 teaspoon salt, garlic powder, sage and pepper flakes over medium heat 6-8 minutes or until no longer pink, breaking up beef into crumbles; drain. Stir in spinach. Remove from heat., Spread potatoes in a greased 13x9-in. baking dish; top with beef mixture. In a large bowl, whisk eggs, ricotta cheese, milk, pepper and remaining salt; pour over top. Sprinkle with cheese. Top with tomatoes., Bake, uncovered, 45-50 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving.

Nutrition Facts : Calories 218 calories, Fat 11g fat (5g saturated fat), Cholesterol 250mg cholesterol, Sodium 489mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 20g protein. Diabetic Exchanges

GROUND MEAT KIMBA



Ground Meat Kimba image

It's not Keema, but it's inspired by. I wanted something quick because it was late, but this took me nearly an hour anyway because of the chopping. I'm a slow chopper. It would be good with brown rice, but I thought I didn't have time to cook rice so we just mashed our potatoes in our bowl and stirred it all together and it was delicious like that. Some might like to add pepper sauce to theirs.

Provided by Paprika Pink

Categories     One Dish Meal

Time 45m

Yield 8 1.5 cup servings, 8 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
1 onion, diced
3 garlic cloves
2 tablespoons curry powder
2 teaspoons cumin
1 large potato, cut into 1/2-inch dice
1 1/2 lbs ground turkey
2 (14 ounce) cans diced tomatoes (with their juice)
2 teaspoons cinnamon
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 lemon, juice of
1 cup plain yogurt (use whole yogurt, it's still way less fat than sour cream)

Steps:

  • In a large skillet, heat the oil over medium heat.
  • Heat the onion and garlic until beginning to soften.
  • Add curry powder and cumin.
  • Cook, stirring ocassionally until spices are aromatic and onion is transparent, about 7 to 10 minutes.
  • Meanwhile, place the potatoes in a microwave-safe bowl. Loosely cover with waxed paper. Microwave in 30 second intervals until beginning to soften, about 5 intervals (they will finish cooking in the skillet).
  • Add ground turkey (or ground meat of your choice) to skillet. Break into crumbles. Cook until no longer pink, stirring frequently.
  • Add diced potatoes.
  • Add tomatoes and juice.
  • Add cinnamon, salt, and pepper.
  • Stir a bit, but it's okay if everything is basically in layers.
  • When it's bubbling, reduce heat and cover. Cook for 12 to 15 minutes, stirring ocassionally, until potatoes are soft and flavorful. Add water or broth if it seems too dry.
  • Add lemon juice. Stir well.
  • Serve with a dollop of yogurt, or pass the yogurt for diners to add their own.

Nutrition Facts : Calories 244.8, Fat 11.5, SaturatedFat 2.9, Cholesterol 62.7, Sodium 219.2, Carbohydrate 17, Fiber 3.4, Sugar 5.1, Protein 20.2

KIMBAP



Kimbap image

Kimbap, or "seaweed rice," is often mistakenly referred to as sushi, but it is a popular Korean dish with its own unique flavors and history. These rolls can be simple, with just a single sheet of seaweed wrapped around cooked rice, or complex, with entire restaurants dedicated to serving variations of kimbap. This recipe uses traditional fillings, like a mix of vegetables, egg and meat, but other popular fillings include cucumber, imitation crab, bulgogi or canned tuna. It's very adaptable, and it does well with substitutions. Leftover kimbap can be kept in the refrigerator, but the rice will lose some of its moisture, so to serve a second time, soak each piece in beaten egg, then pan-fry them until golden.

Provided by Darun Kwak

Categories     dinner, lunch, finger foods, grains and rice, main course, side dish

Time 40m

Yield 4 rolls (2 servings)

Number Of Ingredients 13

1 1/2 packed cups raw spinach (about 3 ounces)
1 1/2 teaspoons sesame oil
Kosher salt and black pepper
Neutral oil, for sautéeing
1/2 medium or large carrot, peeled and julienned
1 thin sheet of eomuk (fish cake), cut into 1/4-inch-thick strips
3 ounces canned Spam, cut lengthwise into 1/4-inch-thick strips
2 eggs, beaten
4 strips of danmuji (pickled yellow radish), see Tip
4 gim (nori) sheets
3 cups freshly cooked short-grain rice
1 tablespoon sesame oil, plus more for brushing
1/4 teaspoon fine sea salt, or more to taste

Steps:

  • Prepare the spinach: Bring a pot of water to a boil and blanch the spinach until it turns bright green, about 45 seconds. Transfer the spinach to an ice bath, or transfer it to a colander set in the sink and run the spinach under cold water. Squeeze it to remove excess water and place it in a bowl. Season with 1 1/2 teaspoons sesame oil and 1/8 teaspoon salt. Mix well and set aside.
  • Prepare the remaining ingredients for the kimbap filling: In a large, well-oiled skillet, working in separate batches, sauté the carrots, eomuk and Spam over high, seasoning the carrots and eomuk with salt and pepper to taste (the Spam does not need extra salt), until just tender and lightly golden. Set aside.
  • In an oiled nonstick skillet, cook the beaten eggs with a pinch of salt. Swirl the pan to cover the entire surface area and as soon as the bottom is set, about 2 minutes, use a rubber spatula to carefully flip the egg like a pancake, doing your best to keep it in one piece. Cook just until the egg is no longer runny and has just set, another 30 seconds. Slide the cooked eggs onto a cutting board and let cool. Once cooled, cut into long, 1/4-inch-thick strips and set aside.
  • Prepare the rice: Place the warm, freshly cooked rice into a mixing bowl. Add 1 tablespoon sesame oil and 1/4 teaspoon sea salt. Mix well with a large spoon.
  • Assemble the kimbap: Lay 1 sheet of gim on a bamboo mat. (If you don't have a bamboo mat available, you can lay a clean tea towel on a flat surface and top it with plastic wrap.) Spread about 1/2 to 3/4 cup of rice across two-thirds of the seaweed sheet in an even layer, leaving the top third of the seaweed empty. (You might want to have a small bowl of water handy, so you can wet your fingers to prevent the rice from sticking to them.) Spread the prepared ingredients horizontally in rows, starting from the side closest to you.
  • Roll the kimbap: Using both hands and the help of the bamboo mat, starting from the side closest to you, lift up the bottom of the seaweed and fold it up to cover the filling, tucking in the filling with your fingers. Use the bamboo mat to apply even and firm pressure, pressing to ensure the filling stays in place. Continue rolling until you reach the end of the rice.
  • To close the kimbap roll, using your fingertips, spread a small amount of water at the edge of the empty seaweed and roll to seal. If the kimbap doesn't close, spread a little rice to use the rice as an adhesive. Repeat with the remaining seaweed and ingredients. Each time you roll, reposition the kimbap at the bottom of the bamboo mat.
  • To serve, lightly brush the rolls with sesame oil. (This will keep your kimbap moist and shiny.) Using a sharp knife and applying even pressure, cut the kimbap into 1/2-inch pieces. Serve and enjoy! (If preparing in advance, prepare the fillings except the rice and store in the refrigerator. When you're ready to eat, make the rice and assemble your kimbap. Avoid assembling your kimbap too far in advance as refrigerating your kimbap will cause the rice to harden.)

Tips:

  • Choose the right ground meat: For the best results, use a combination of ground beef and pork. This will give the kimbap a rich, flavorful filling.
  • Season the ground meat well: Don't be afraid to season the ground meat generously. This will help to bring out the flavor of the meat and make the kimbap more delicious.
  • Use fresh vegetables: Fresh vegetables will give the kimbap a crisp, refreshing texture. Be sure to wash the vegetables thoroughly before using them.
  • Roll the kimbap tightly: When you're rolling the kimbap, be sure to do it tightly so that the filling doesn't fall out.
  • Serve the kimbap with dipping sauce: Kimbap is traditionally served with a dipping sauce, such as soy sauce, sesame oil, or gochujang (Korean chili paste). This will help to add extra flavor to the kimbap.

Conclusion:

Kimbap is a delicious and versatile dish that can be enjoyed by people of all ages. It's a great way to use up leftover rice and vegetables, and it's also a fun and easy dish to make with friends and family. So next time you're looking for a quick and easy meal, give kimbap a try!

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