My grandma always made bulgogi kimbap for our family picnics. She’d carefully arrange each ingredient, adding a touch of sesame oil for extra flavor. Now, kimbap is a staple at our gatherings. It’s so portable and customizable!
This recipe adds a fun twist to classic kimbap by including marinated bulgogi. It’s a step up in flavor but just as easy to prepare as the original. Let’s get rolling!
Why You’ll Love It
- Flavor explosion: Bulgogi’s sweet and savory marinade infuses every bite of this kimbap, taking it beyond the usual. The combination of tender beef, fresh veggies, and fluffy rice is irresistible.
- Fun to make: Assembling kimbap is an enjoyable and interactive experience. Get the kids involved – it’s like edible arts and crafts!
- Perfect for any occasion: Whether you’re packing a picnic, enjoying a light lunch, or having a movie night, bulgogi kimbap always fits the bill. Its portability makes it a winner for on-the-go meals.
- Nutrient Packed: Filled with protein-rich beef, fiber-filled veggies, and wholesome rice, it’s a satisfying meal.
Bulgogi Kimbap
- Total Time: 1 hr 5 mins
- Yield: 4 servings
Description
Enjoy a flavor explosion with this bulgogi kimbap recipe! Tender marinated beef combines with fresh vegetables and fluffy rice in a fun, portable meal.
Ingredients
- 1 lb thinly sliced beef ribeye
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon minced garlic
- 1 teaspoon grated ginger
- 1/2 small onion, grated
- 1/4 teaspoon black pepper
- 4 cups cooked sushi rice
- 4 sheets dried seaweed (gim)
- 1/2 cup julienned carrots
- 1/2 cup julienned cucumber
- 1/2 cup spinach, blanched and seasoned
- 4 pickled yellow radish (danmuji) strips
- 1 tablespoon sesame oil
- Salt and pepper to taste
Instructions
- Combine sliced beef with marinade ingredients and let sit for at least 30 minutes.
- Cook bulgogi in a skillet until browned.
- Blanch spinach and prepare other fillings.
- Place seaweed on bamboo mat and spread rice, leaving an inch at the top.
- Arrange fillings horizontally.
- Tightly roll kimbap using the mat.
- Cut into bite-sized pieces and serve.
Notes
When assembling the kimbap, ensure the rice is evenly spread on the seaweed to create a smooth roll. Don’t overfill, as this can make rolling difficult. A sharp, damp knife is crucial for clean cuts, preventing the rice from sticking and maintaining the kimbap’s shape. Marinating the bulgogi overnight enhances its flavor.
- Prep Time: 45 mins
- Cook Time: 20 mins
- Category: Main Course
- Method: Rolling
- Cuisine: Korean
Ingredient Overview
Here’s what you’ll need for this delicious kimbap:
For the Bulgogi:
- 1 lb thinly sliced beef ribeye
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 1 tablespoon minced garlic
- 1 teaspoon grated ginger
- 1/2 small onion, grated
- 1/4 teaspoon black pepper
For the Kimbap:
- 4 cups cooked sushi rice
- 4 sheets dried seaweed (gim)
- 1/2 cup julienned carrots
- 1/2 cup julienned cucumber
- 1/2 cup spinach, blanched and seasoned
- 4 pickled yellow radish (danmuji) strips
- 1 tablespoon sesame oil
- Salt and pepper to taste
Step-by-Step Instructions
Step 1: Marinate the Bulgogi
Combine sliced beef with soy sauce, brown sugar, sesame oil, garlic, ginger, grated onion, and black pepper in a bowl. Mix well and let it marinate for at least 30 minutes, or up to overnight in the refrigerator.
Step 2: Cook the Bulgogi
Heat a skillet or griddle over medium-high heat. Add the marinated bulgogi and cook until browned and cooked through, about 3-5 minutes per side. Set aside.
Step 3: Prepare the Other Fillings
Blanch spinach in boiling water for a minute, drain, and season with salt, pepper, and a touch of sesame oil. Julienne carrots and cucumbers. Prepare your danmuji strips. Ensure your cooked sushi rice is ready.
Step 4: Assemble the Kimbap
Place a sheet of seaweed (gim) shiny side down on a bamboo rolling mat. Spread a thin, even layer of sushi rice over the seaweed, leaving about an inch of space at the top edge.
Step 5: Add the Fillings
Arrange the cooked bulgogi, carrots, cucumber, spinach, and danmuji in a horizontal line about an inch from the bottom edge of the seaweed.
Step 6: Roll the Kimbap
Using the bamboo mat, tightly roll the kimbap away from you, starting from the bottom edge with the fillings. Moisten the top edge of the seaweed with a little water to seal the roll.
Step 7: Cut and Serve
Using a sharp, damp knife, cut the kimbap roll into bite-sized pieces. Serve immediately or store in an airtight container.
Pro Tips
- Use a rice paddle or spatula dipped in water to spread the rice evenly on the seaweed, preventing it from sticking. For extra flavor, try seasoning your rice with a dash of rice vinegar and sugar.
- Don’t overfill your kimbap. Too many fillings will make it difficult to roll and may cause the seaweed to tear. Less is more when it comes to a tight, neat roll!
- A sharp, damp knife is key to clean cuts. Wipe the blade between each slice to prevent the rice from sticking. To make perfectly round kimbap, make sure to use good quality gim. Check out our guide to Korean ingredients for sourcing tips.
Recipe Variations
- Vegetarian Kimbap: Replace bulgogi with marinated tofu or mushrooms for a vegetarian delight. You can also add more vegetables like bell peppers or avocado.
- Spicy Kimbap: Include a layer of kimchi or gochujang (Korean chili paste) for a fiery kick. If you love spice, try our recipe for Spicy Tteokbokki!
- Tuna Kimbap (Chamchi Kimbap): Mix canned tuna with mayonnaise, sesame oil, and a pinch of salt for a quick and easy filling.
What is bulgogi?
Bulgogi is a Korean dish of thinly sliced marinated beef, usually grilled or pan-fried. The marinade typically includes soy sauce, sugar, sesame oil, garlic, and ginger.
Can I make bulgogi kimbap ahead of time?
Yes, you can assemble the kimbap a few hours ahead of time and store it in an airtight container in the refrigerator. However, it’s best to slice it right before serving to prevent the seaweed from drying out.
What kind of rice should I use for kimbap?
Sushi rice is traditionally used for kimbap because it’s short-grain and sticky, making it easy to roll. However, medium-grain rice can also be used.
Where can I buy dried seaweed (gim)?
Dried seaweed sheets (gim) can be found in most Asian grocery stores, and can also be ordered online.
Serving Suggestions
Serve bulgogi kimbap as a light lunch, snack, or part of a larger meal. It pairs well with kimchi, pickled vegetables, and a bowl of warm miso soup. For more meal ideas, check out our Korean side dish recipes.
Final Thoughts
Making bulgogi kimbap is a fun, rewarding culinary adventure. The savory beef, fresh vegetables, and perfectly seasoned rice create a symphony of flavors and textures. Share this delicious treat with your family and friends. Share your kimbap creations on Facebook or Instagram and tag us! We’d love to see your culinary masterpieces. For more delicious Korean recipes, check out our Korean BBQ guide. Don’t forget to subscribe to our newsletter for updates!
