Beef Bulgogi Kimbap
Kimbap (gimbap) are Korean sushi rolls. This beef bulgogi kimbap (gimbap) was a next-day leftover recipe from making my beef bulgogi spring rolls. If you tried this recipe first, you can head over to my bulgogi spring rolls recipe to use up any leftovers the next day, and vice versa. And because this is a leftover recipe, there is no usual bulgogi kimbap fillings such as spinach, yellow pickle or egg. But that’s ok for me as this bulgogi kimbap is still delicious! Apart from the cooked beef bulgogi, the rest of the fillings are uncooked, making preparation quick and easy.
- Korean Ginseng Chicken Soup (Samgyetang)
- Korean Eggplant Salad
- Bibimbap (Korean Mixed Rice)
- Korean Mung Bean Sprouts Salad (Sukju Namul)
- Korean Soya Bean Sprout Salad (Kongnamul Muchim)
- More Easy Korean Recipes
My beef bulgogi kimbap is made with:
- Korean red rice (purple rice) which gives a pretty colour to my kimbap. You can replace it with the usual white short grain rice. Season the cooked rice with sesame oil and tiny pinch of salt.
- Leftover ingredients from my beef bulgogi spring rolls recipe – namely cooked supermarket beef bulgogi, tri-colour bell peppers, shredded carrots and a ssamjang-based dipping sauce. I added on home-grown pea shoots (due for harvesting) and flying fish roe (tobikko) to my kimbap.
- Korean roasted seaweed (laver) which is compatible with Japanese nori sheets. I used them interchangeably. Use the sheet uncut.
- My leftover ssamjang-based sauce (optional) for my bulgogi spring rolls were used without adjustments in my kimbap for a full-flavour taste.
- Others – pure sesame oil, salt and toasted sesame seeds.
Note: Please excuse my imperfect skills due to my lack of experience.
- (1): Arrange seaweed sheet rough side up on a bamboo rolling mat. Spread rice evenly across the seaweed, leaving a gap from the top of the seaweed sheet. You can leave a smaller gap than mine and use more rice & fillings as you wish. Spread the sauce (as much or as little as you prefer) across the rice. Then arrange the ingredients such that they are roughly positioned in the middle of the rice.
- (2) & (3): Roll the kimbap away from you and bring the bring the bottom of the seaweed to meet the top of the rice. Shape the kimbap roll all around with the help of a bamboo mat to tighten the fillings.
- (4): Spread sesame oil with a pastry brush on the top side of the completed roll, and also both sides of your knife.
And finally, this is my favourite, most gratifying last step of the recipe (the cutting ceremony):
Last step: Cut the kimbap to even bite-sized pieces and sprinkle sesame seeds over the cut roll. Enjoy!