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Beef Bulgogi Kimbap

Beef Bulgogi Kimbap

Estimate by eye the amount of each ingredient you need for each kimbap (seaweed roll). Do not stuff the seaweed with too much ingredients, otherwise the seaweed may burst while rolling. Remember to keep the fillings tight as you wrap and roll the kimbap.

If you have leftover recipe from making this recipe, check out and beef bulgogi spring rolls recipe vice versa.

Check out the ingredients and step-by-step photos on the previous page.


Purple Rice

  • 3/4 cup (150g) short-grain white rice
  • 1/2 level tsp glutinous short-grain black rice
  • 1 1/2 cup water
  • 1 1/2 tsp sesame oil
  • a small sprinkle of salt

Per kimbap roll (x3 to use up all the rice)

  • 1 roasted kimbap seaweed sheet
  • 120g cooked rice (purple or normal)
  • 50g cooked beef bulgogi cooked in the pan from supermarket marinated bulgogi
  • a few bell pepper sticks
  • a small handful pea sprouts
  • a small handful shredded carrot
  • 20g flying fish roe (tobikko)

Sauce (optional):

This is for putting on the rice before wrapping the kimbap. You can also serve the sauce on the side as a dip instead.

  • 4 tsp instant ssamjang sauce
  • 1 tsp sriracha chilli sauce for extra heat; to taste
  • 2 tsp ponzu sauce
  • 1 1/2 tbsp goma (sesame) salad dressing


  1. Make Korean purple rice. Wash the white + black rice in 2 changes of water. Drain the rice and add it to the rice cooker. Measure 1 1/2 cup of water and set to ‘Cook’ in the rice cooker. Fluff up the cooked rice with a rice paddle. Season the rice with sesame oil & salt, mix well. Divide the cooked rice into 3 portions to make 3 kimbap.
  2. Assemble the kimbap. Place seaweed sheet rough side up on the bamboo mat. Spread the rice evenly on the seaweed, leaving a 5-cm (2-inch) gap at the top. Spread 2 tsp sauce in a horizontal streak in the middle of the rice. Arrange cooked beef bulgogi, bell pepper, pea sprouts, carrot and fish roe horizontally on the middle of the rice.
  3. Roll the kimbap away from you such that the base of the seaweed sheet meets the top edge of the rice. Press tightly throughout the roll to tighten the fillings. Finish rolling the kimbap and secure the edges with rice grains. Click here for the step-by-step photos.
  4. To serve, brush sesame oil on the top of each kimbap roll and also the sides of the knife. Cut the kimbap to even bite-sized pieces and sprinkle sesame seeds to garnish.
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2 comments on “Beef Bulgogi Kimbap”

  1. They look really great! I was never a fan of sushi or anything similar…too much rice. But these rolls look so good that i wish I could grab one to try!

  2. Recently, I got some store-bought kimbap and realized I prefer kimbap to sushi. And leftover kimbap is also good for…….you know what? ;p

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