Bulgogi Kimbap
These bulgogi kimbap rolls are filled with tender, savory beef, fresh vegetables, and fluffy seasoned rice, all wrapped in seaweed and sliced into perfect bite-sized pieces. Each slice reveals clean, vibrant layers, offering a refined balance between richness and freshness.
Ingredients
- 3 large eggs
- Salt and pepper, to taste
- 15 oz cooked rice
- 4 teaspoons sesame seeds
- 1 teaspoon sesame oil
- 6 seaweed sheets
- 2 oz julienned cucumber
- 2.8 oz shredded carrot
- 5 oz kimchi
- 1 butterhead lettuce
Beef Marinade for the Bulgogi
- 14 oz sliced beef
- ⅓ cup sliced onion
- 2 tablespoons light soy sauce
- ½ tablespoon minced garlic
- ½ tablespoon minced ginger
- 2 teaspoons mirin
- 2 teaspoons sesame oil
- 1 teaspoon granulated sugar
Instructions
Prepare the Fillings
- Combine sliced beef with onion, light soy sauce, garlic, ginger, mirin, sesame oil, and sugar, then mix well and marinate for 20 minutes.
- Crack the eggs into a bowl and season with salt and pepper. Whisk until fully combined.
- Heat cooking oil over medium heat in a pan. Cook the eggs into thin omelets, flipping once.
- Repeat with the remaining egg mixture if needed. Remove from the pan, slice into strips, and set aside.
- Season the cooked rice with sesame seeds and sesame oil. Mix evenly and set aside.
- Heat oil in the same pan over medium-high heat, stir-fry the marinated beef until browned, then transfer to a plate.
Assembly of Bulgogi Kimbap
- Place a seaweed sheet on a clean workspace.
- Spread about ¾ cup of seasoned rice evenly over the seaweed, leaving about 1 inch uncovered at the top edge.
- Arrange cucumber, carrot, egg slices, beef, and kimchi in rows across the rice.
- Top with butterhead lettuce.
- Roll tightly from the bottom, tucking in the fillings as you roll.
- Starting from the bottom, roll the kimbap tightly while gently tucking in the fillings as you go. Lightly dampen the uncovered edge with water to seal the roll securely.
Garnish and Serve
- Brush the roll lightly with sesame oil and sprinkle with sesame seeds.
- Slice with a sharp knife and serve immediately.
Notes
Tips and Tricks:
Leaving a 1-inch gap at the top of the seaweed helps seal the roll neatly and prevents the fillings from spilling out.
A sushi mat can make rolling easier, especially for beginners, but it’s not essential. No sushi mat? Simply use your fingers to tuck and tighten the roll with gentle pressure for a firm, clean shape.
Lightly oiling the knife before slicing helps create smooth, clean cuts without squishing the kimbap.
A sushi mat can make rolling easier, especially for beginners, but it’s not essential. No sushi mat? Simply use your fingers to tuck and tighten the roll with gentle pressure for a firm, clean shape.
Lightly oiling the knife before slicing helps create smooth, clean cuts without squishing the kimbap.
Nutrition
Calories: 254kcalCarbohydrates: 26gProtein: 20gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 135mgSodium: 1479mgPotassium: 421mgFiber: 2gSugar: 3gVitamin A: 3399IUVitamin C: 34mgCalcium: 246mgIron: 3mg
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