Beef Rendang Gimbap

Beef Rendang Gimbap

cooking-time15 mins cooking-servings3 SERVINGS


Beef Rendang 
  • 1 pack of Sadia Beef Rendang 
For the Gimbap 
  • 2-3 sheets of seaweed (nori)
  • 2 cups cooked sushi rice (or short-grain rice), cooled to room temperature
  • 1 carrot, sliced to thin strips 
  • 1 japanese cucumber, sliced to thin strips 
  • 1-2 eggs, beaten and made into thin omelettes, then sliced into strips
  • Sesame oil (to taste) 
  • Pickled radish (optional)
Garnish (optional) 
  • Roasted sesame seeds 
Toppings (optional) 
  • Soy sauce or Mayonnaise


  1. Prepare the Sadia Beef Rendang. Heat the Sadia Beef Rendang according to the package instructions. Once done, chop or shred it into smaller pieces for easier rolling. 
  2. Prepare your rice. If you haven’t already, cook your sushi or short-grain rice. Once cooked, season it with a bit of sesame oil to taste. Let it cool to room temperature.
  3. Make the Egg Omelette. Beat the eggs and cook them in a pan to make a thin omelette. Slice the omelette into long strips.
  4. Assemble the Gimbap. Place a sheet of nori on a bamboo rolling mat. Spread an even layer of rice over the nori, leaving about an inch of space at the top. Place the beef rendang, carrot, cucumber and egg strips in lines along the bottom of the rice.
  5. Carefully roll the nori over the fillings, using the bamboo mat to create a tight roll. Ensure the edges are sealed well.
  6. Cut and Serve! Slice the roll into bite-sized pieces using a sharp, wet knife to prevent sticking. Sprinkle some roasted sesame seeds over the gimbap slices for extra flavour.
  7. Optional – For extra flavouring, you can serve it with a side of soy sauce or a mayonnaise dipping sauce.

Sadia Beef Rendang

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