Beef Bulgogi Kimbap. Sweet savoury ground beef wrapped tightly with egg, carrots, pickled burdock and daikon, sesame flavoured spinach, cucumber and perilla leaves in roasted seaweed and rice. The ultimate kimbap that will satisfy your tastebuds. It is filling, delicious and perfect for lunch, dinner, snack or even breakfast! Korean comfort food at it is finest.
If I had to choose one Korean food to eat every single week, it must be kimbap. I love all the different kimbap recipes out there, from this beef bulgogi version to the egg ham scallion to your classic fish cake version. They are all so delicious and the great thing about kimbap is that there is a kind for everyone unless you’re not a fan of roasted seaweed or rice.
Vegan or vegetarian?
You can make a veggie packed version fit for the vegan or vegetarians in your life by omitting any animal protein from this recipe and it still tastes fantastic!
The possibilities are truly endless when it comes to gimbap! And the great thing about kimbap is there is no right or wrong filling. Every filling is accepted because that is the incredible thing about Korean cuisine, they like to use any leftovers to prevent food waste.
That’s probably one of my favourite parts about it because through this, innovation in food is created! And that’s probably how this roll was invented. Someone had leftover cooked bulgogi in their fridge along with many other ingredients that they would eat as side dish or banchan and then they probably thought, “why not create a new type of kimbap with this?” and bam! BULGOGI KIMBAP was born!
This is the best bulgogi kimbap I’ve ever made, and I really hope you give it a shot! It’s absolutely delicious thanks to the combination of contrasting flavours. From sweet, to savoury to tangy, it’s all there!
What does Beef Bulgogi Kimbap taste like?
Imagine biting into a tightly wrapped roasted seaweed roll. The first thing you taste is the nori and rice but then eventually as you keep chewing, you get a taste of the sweet savoury ground beef. Accompanied with the crunchy pickled veggies. Next you’ll chew on some of the softened sesame flavoured carrots, spinach. Then the cool sensation of the fresh cucumber and the texture from the cooked egg tie everything together.
This kimbap with bulgogi is probably one of the tastiest kimbap recipes on my recipe blog thus far and I highly recommend you try it! My husband (who isn’t a big meat or beef eater) ate most of it, which is very unlike him!
Simple to make
This bulgogi kimchi kimbap is simple to make as you’re really just preparing the individual ingredients and that part really isn’t challenging at all. I would say perhaps the challenging part is wrapping the roll very tightly so that it can be sliced without falling apart. But honestly even if it does, does it really matter? It all ends up broken up in your tummy anyway!
I’m going to teach you step by step with some guiding pictures on how to make beef bulgogi kimbap. But I would recommend that you read my tips below to ensure you do it properly.
Tips for making Beef Bulgogi Kimbap
Below are tips on how to make bulgogi kimbap:
- Preparing your ingredients all in advance is the most important tip prior to assembling your rolls. This prevents your rice from drying out to keeping your rolls sticking together. So, this tip number one that must be followed!
- When slicing your carrots and cucumbers, slice into long pieces:
- Carrots: peeled, then cut into 1-inch pieces and then sliced very thinly into very thin matchsticks (not shown in picture)
- Cucumbers: non peeled and sliced into 1 cm x 1 cm thick pieces, no larger
- When preparing your perilla leaves, do not wash them first. Instead pile 12 of them together and cut the stems off in one go. Then wash. This is much easier than washing and then piling them back together to slice off one by one.
- Pickled daikon and burdock come pre-prepared at the Korean grocer. They even sell pre-cut versions for kimbap which I highly recommend buying to make life easier. If you can’t find this version, cut your pickled daikon into 1 cm x 1 cm thick long pieces as picture. The burdock should be sliced similar to what you see in the pictures below too.
- Lastly when cooking your egg, whisk your eggs together and season with ¼ teaspoon of salt. Pour the whisked eggs into a non-stick pan over medium heat. Swivel the pan so that the egg reaches all corners of the pan. Once an edge forms and the egg is still moist or wet looking, begin to roll it into a roll until the end sticks. Leave on the pan for 5 minutes to allow the edge to adhere to the roll. Then once cooled down, sliced into 1 cm x 1 cm long pieces as pictured.
- For your spinach, simply boil the spinach for 2 minutes. Strain immediately then off heat, season with sesame oil, salt and sesame seeds.
- To cook your ground beef, cook your beef ground first in some sesame oil and then season with the remaining ingredients. Cook until all the beef is cooked and slightly browned and liquids have evaporated.
FAQ
Below are frequently asked questions about this bulgogi kimbap recipe:
Is it called gimbap or kimbap?
Both terms are interchangeably used and accepted!
Where can I find perilla leaves?
Korean grocers will carry this fresh item in their produce aisle.
Where can I buy gim or roasted seaweed?
You can purchase gim, roasted seaweed or nori at most Asian grocers.
Where can I purchase yellow pickled daikon and pickled burdock?
Korean grocers will carry this item in their refrigerated section. It comes already pre-sliced and packaged in the pickling liquid. If you can’t find the pre-sliced version, they will have the larger packs.
What is kimbap made of?
There are many versions of kimbap out there but this beef bulgogi kimbap is made of sweet savoury ground beef wrapped tightly with egg, carrots, burdock, pickled daikon, sesame flavoured spinach, cucumber and perilla leaves in roasted seaweed and rice
Other Related recipes you may like!
If you enjoyed this bulgogi beef kimbap, you would enjoy these other kimbap recipes:
CHEESE KIMCHI KIMBAP
KOREAN EGG ROLL KIMBAP
FOLDED KIMBAP
PORK BELLY KIMBAP
SPICY TUNA KIMBAP
DECONSTRUCTED TUNA KIMBAP BOWL
KOREAN TUNA MAYO RICE BALLS
PORK KATSU ONIGIRAZU
TENMUSU (SHRIMP TEMPURA RICE BALL)
SPICY TUNA SUSHI BAKE
For this recipe
You will need the following bulgogi kimbap ingredients:
- 250 grams yellow pickled daikon precut
- 250 grams pickled burdock recut
- 12 perilla leaves stems cut and washed
- 6 sheets nori or roasted seaweed or gim
- 2 tsp sesame oil to brush finished rolls
- 1 tsp cooking oil to cook beef and egg
Rice:
- 4 cups cooked rice
- 1 tsp sesame oil
- ¼ tsp salt
Cucumber:
- ½ American cucumber sliced into 1 cm x 1 cm thick and long strips
- ¼ tsp salt
Spinach:
- 142 grams baby spinach
- 1 tsp sesame oil
- ¼ tsp salt
Egg:
- 3 eggs whisked
- ¼ tsp salt
- ½ tsp sesame seeds
Carrots:
- 1 cup carrots peeled and finely chopped
- ½ tsp sesame oil
Bulgogi Beef:
- 350 grams ground beef
- 2.5 tsp soy sauce
- 1.5 tbsp sugar
- 2 tsp garlic minced
- 1 stalk green onion finely sliced
- ½ tbsp sesame oil
How to prepare Korean Bulgogi Kimbap
Cook your rice accordingly to make 4 cups of cooked rice. After it is cooked and still piping hot, season with sesame oil and salt and mix well. Set aside but keep covered and warm.
Salt your long cucumber strips and allow them to sit for 10 minutes. Rinse under cold water and set aside to dry over paper towel. This makes them crispier.
In a pot of hot water, bring to a boil. Add your baby spinach and boil for only 2 minutes until dark green. Strain immediately, squeezing out all the water. Then place back into the empty pot. Mix in sesame seeds, sesame oil and salt. Set aside to cool.
In a bowl, whisk together eggs and ¼ teaspoon salt. Then in a non-stick pan set over medium heat, oil with ½ teaspoon of cooking oil. Pour whisked eggs into pan, swivelling the egg until the egg reaches all corners of the pan. Fry until it forms an edge, and the center is still moist looking but has a firm base. Tightly roll one end of the egg until you reach the end to form a circular roll. Allow the egg roll to sit on the edge and remain on the pan for 5 minutes until it is sealed. Remove from pan and sliced into 6 pieces that are 1 cm x 1 cm thick but long pieces as pictured.
Then in the same pan set over low-medium heat, add carrots and sesame oil. Fry until the carrots have slightly softened, about 3 minutes. Remove and set aside.
In the same pan set over medium high heat, add ½ teaspoon cooking oil. Add ground beef followed by soy sauce, sugar, minced garlic, green onion and sesame oil. Cook until beef is fully cooked, slightly browned and the liquid has evaporated – about 5-8 minutes. Set aside to cool in pan.
To assemble kimbap:
Place a sheet of roasted seaweed on top of a kimbap roller or cling film, rough side up horizontally facing you.
Thinly spread ⅔ cups of cooked rice over the sheet starting from the end nearest you until the end leaving ½ inch of the sheet empty. Make sure this is thinly evenly spread. This is so important. It may take time, but it’ll ensure your roll is even and can stick better.
In the middle of the roll, place 2 perilla leaves horizontally across the rice, followed by 2 tablespoon of ground beef first spread evenly. Then 2 tablespoon carrots and 2 tablespoon spinach. Spread these ingredients evenly across the roll. Very important.
Next lay a strip of cucumber, 2 strips of burdock, 1 of pickled daikon and 1 strip of egg across.
Using your hands, while holding the strip ingredients tightly against the carrots, beef and spinach, tightly roll and tuck the ingredients so that everything is packed together. Roll all the way until the end and squeeze the roll tightly across. Let the roll sit there so that the moisture from the hot ingredients makes the seaweed stick together.
Finally brush the roll with sesame oil and the sharp knife. Holding the kimbap firmly with your dominant hand, slice a piece of the kimbap and cut each piece at 2 cm thick.
Repeat the above assembly process until you have 6 rolls. Serve and enjoy!
Notes:
- Kimbap can last up to 24 hours at room temperature.
- If you keep it past 24 hours, store in an airtight container in the fridge for up to 2-3 days. To reheat, microwave in oven or dip into whisked egg and re-fry on a pan until warm.
Give it a try!
Well, I hope you give my Beef Bulgogi Kimbap a try! It always excites me when you guys make my recipes and I hope this is one you try.
Thanks for visiting my blog! If you enjoyed my kimbap and bulgogi please share it with your family and friends or on social media!
Take a picture if you've made my recipe and tag me on Instagram @ChristieAtHome in your feed or stories so I can share your creation in my stories with credits to you!
Made this recipe and loved it?
If you could leave a star rating for my kimbap beef recipe, I would greatly appreciate it 🙂 Thanks so much!
Take care,
Christie
*This post for my beef bulgogi gimbap contains affiliate links. As an Amazon Associate I earn from qualifying purchases. I also earn from qualifying purchases through additional affiliate programs
Beef Bulgogi Kimbap
Ingredients
- 250 grams yellow pickled daikon pre-cut kind
- 250 grams pickled burdock pre-cut kind
- 12 perilla leaves stems cut and washed
- 6 sheets gim or gim
- 2 teaspoon sesame oil to brush finished rolls
- 1 teaspoon vegetable oil to cook beef and egg
Rice:
- 4 cups cooked sushi rice
- 1 teaspoon sesame oil
- ¼ teaspoon salt
Cucumber:
- ½ American cucumber sliced into 1 cm x 1 cm thick and long strips
- ¼ teaspoon salt
Spinach:
- 142 grams baby spinach
- 1 teaspoon sesame oil
- ¼ teaspoon salt
Egg:
- 3 eggs whisked
- ¼ teaspoon salt
- ½ teaspoon sesame seeds
Carrots:
- 1 cup carrot peeled and finely chopped
- ½ teaspoon sesame oil
Bulgogi Beef:
- 350 grams ground beef
- 2.5 teaspoon regular soy sauce not light or dark!
- 1.5 tablespoon white granulated sugar
- 2 teaspoon garlic minced
- 1 stalk green onion finely sliced
- ½ tablespoon sesame oil
Instructions
- Cook your rice accordingly to make 4 cups of cooked rice. After it is cooked and still piping hot, season with sesame oil and salt and mix well. Set aside but keep covered and warm.
- Salt your long cucumber strips and allow them to sit for 10 minutes. Rinse under cold water and set aside to dry over paper towel. This makes them crispier.
- In a pot of hot water, bring to a boil. Add your baby spinach and boil for only 2 minutes until dark green. Strain immediately, squeezing out all the water. Then place back into the empty pot. Mix in sesame seeds, sesame oil and salt. Set aside to cool.
- In a bowl, whisk together eggs and ¼ teaspoon salt. Then in a non-stick pan set over medium heat, oil with ½ teaspoon of cooking oil. Pour whisked eggs into pan, swivelling the egg until the egg reaches all corners of the pan. Fry until it forms an edge, and the center is still moist looking but has a firm base. Tightly roll one end of the egg until you reach the end to form a circular roll. Allow the egg roll to sit on the edge and remain on the pan for 5 minutes until it is sealed. Remove from pan and sliced into 6 pieces that are 1 cm x 1 cm thick but long pieces as pictured.
- Then in the same pan set over low-medium heat, add carrots and sesame oil. Fry until the carrots have slightly softened, about 3 minutes. Remove and set aside.
- In the same pan set over medium high heat, add ½ teaspoon cooking oil. Add ground beef followed by soy sauce, sugar, minced garlic, green onion and sesame oil. Cook until beef is fully cooked, slightly browned and the liquid has evaporated – about 5-8 minutes. Set aside to cool in pan.
To assemble kimbap:
- Place a sheet of roasted seaweed on top of a kimbap roller or cling film, rough side up horizontally facing you.
- Thinly spread ⅔ cups of cooked rice over the sheet starting from the end nearest you until the end leaving ½ inch of the sheet empty. Make sure this is thinly evenly spread. This is so important. It may take time, but it’ll ensure your roll is even and can stick better.
- In the middle of the roll, place 2 perilla leaves horizontally across the rice, followed by 2 tablespoon of ground beef first spread evenly. Then 2 tablespoon carrots and 2 tablespoon spinach. Spread these ingredients evenly across the roll. Very important.
- Next lay a strip of cucumber, 2 strips of burdock, 1 of pickled daikon and 1 strip of egg across.
- Using your hands, while holding the strip ingredients tightly against the carrots, beef and spinach, tightly roll and tuck the ingredients so that everything is packed together. Roll all the way until the end and squeeze the roll tightly across. Let the roll sit there so that the moisture from the hot ingredients makes the seaweed stick together.
- Finally brush the roll with sesame oil and the sharp knife. Holding the kimbap firmly with your dominant hand, slice a piece of the kimbap and cut each piece at 2 cm thick.
- Repeat the above assembly process until you have 6 rolls. Serve and enjoy!
Notes
• If you keep it past 24 hours, store in an airtight container in the fridge for up to 2-3 days. To reheat, microwave in oven or dip into whisked egg and re-fry on a pan until warm.
Heidi | The Frugal Girls
Your homemade bulgogi kimbap layed out on that plate are absolutely stunning, and I love the combination of flavors. This really is such a tasty fun treat!!
Rosemary
It's like sushi got an upgrade! I love all the veggies you packed into these 🙂