Beef Bulgogi Kimbap
Sweet and savory ground beef, fluffy seasoned rice, egg, and colorful vegetables wrapped tightly in roasted seaweed. This beef bulgogi kimbap recipe is perfect for lunch, picnics, or snacks!
Ingredients
- 6 sheets gim or nori
- 12 perilla leaves stems removed, rinsed, and patted dry
- 6 strips yellow pickled daikon store-bought
- 6 strips pickled burdock store-bought
- 2 teaspoon sesame oil for brushing the rolls
For the Rice:
- 4 cups cooked short grain rice hot
- 1 teaspoon sesame oil
- ½ teaspoon salt
For the Cucumber:
- 1 english cucumber cut into six 8-inch-long strips, about 1⁄2 inch thick
- ¼ teaspoon salt
For the Spinach:
- 5 oz baby spinach washed and drained
- 1 teaspoon sesame oil
- ¼ teaspoon salt
For the Eggs:
- 3 large eggs
- ¼ teaspoon salt
- 1 teaspoon vegetable oil
For the Carrots:
- 1 cup carrot peeled and julienned
- ½ teaspoon sesame oil
For the Bulgogi Beef:
- 1 teaspoon vegetable oil
- ¾ lb ground beef extra-lean
- 2.5 teaspoon regular soy sauce
- 1.5 tablespoon brown sugar
- 2 garlic cloves minced
- ½ tablespoon sesame oil
Instructions
Prepare the Rice and Fillings
- Season the Rice: While the cooked rice is hot, mix in the sesame oil and salt. Cover and keep warm until ready to assemble.
- Prepare the Cucumber: Sprinkle the cucumber strips with salt and let them sit for 10 minutes to draw out excess moisture. Rinse under cold water and pat thoroughly dry with paper towels.
- Blanch the Spinach: Bring a pot of water to a boil. Add the baby spinach and blanch for 1-2 minutes, or until dark green. Drain immediately and let cool slightly before squeezing out as much water as possible. Return the spinach to the empty pot, mix with sesame oil and salt, and set aside to cool.
- Cook the Eggs: In a small bowl, beat the eggs with salt until smooth, about 30 seconds. Heat vegetable oil in a large, nonstick pan over medium heat. Pour in the eggs and tilt the pan to spread them evenly. While the eggs are still slightly moist, use a spatula to roll the omelet from one side into a thick log. Cook until set, then transfer to a cutting board. Cut the omelet lengthwise into 6 long strips, each about 1⁄2 inch wide, so they fit across the kimbap rolls.
- Cook the Carrots: Heat the sesame oil in a pan over medium-low heat. Add the carrots and cook for about 2-3 minutes, or until slightly softened. Remove and set aside.
- Cook the Bulgogi Beef: Heat vegetable oil in a large pan over medium-high heat. Add the ground beef, regular soy sauce, brown sugar, minced garlic, and sesame oil. Break up the beef and cook for about 5-7 minutes, stirring occasionally, until fully cooked and the excess liquid has evaporated. Remove from the heat. Arrange all the prepared fillings on a large plate or baking sheet for easy assembly.
Assemble the Kimbap
- Prepare the Seaweed and Rice: Place a sheet of roasted kimbap gim on a clean, flat surface or a bamboo sushi rolling mat (if you have one), rough side up, with the longer side facing you. With slightly damp hands, spread about 2⁄3 cup of warm seasoned rice in a thin, even layer over the gim, leaving a 1-inch border uncovered along the edge farthest from you.
- Add the Fillings: Arrange 2 perilla leaves in the center of the rice. Place an even portion of bulgogi beef, carrots, and spinach on top of the leaves, followed by 1 strip each of cucumber, pickled burdock, yellow pickled daikon, and egg. Keep the fillings in a compact line and repeat with the remaining rolls.
- Roll the Kimbap: Lift the edge closest to you and roll it tightly over the fillings, tucking them in as you go. Use the bamboo mat to help roll tightly if you have one. Continue rolling toward the uncovered edge of the gim. Gently press the finished roll to help it hold its shape. Let it rest seam-side down for at least 5 minutes, or while you assemble the remaining rolls.
- Finish and Slice: Repeat with the remaining ingredients to make 6 rolls. Lightly brush the outside of each roll with sesame oil. Using a sharp, lightly oiled knife, slice each roll into 3⁄4-inch-thick pieces, rinsing the blade with warm water between cuts as needed. Sprinkle with toasted sesame seeds and serve immediately.
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Nutrition
Calories: 420kcal | Carbohydrates: 44g | Protein: 18g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 596mg | Potassium: 516mg | Fiber: 1g | Sugar: 5g | Vitamin A: 6153IU | Vitamin C: 11mg | Calcium: 71mg | Iron: 4mg