25-Min Bulgogi Gimbap with Glass Noodles
Korean sushi-style rice rolls packed with seasoned beef, crispy vegetables, and tender glass noodles, finished with a drizzle of sesame oil. A complete dinner in one roll.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
Ingredients
- ½ lb beef sirloin, thinly sliced
- 2 oz glass noodles (dangmyeon)
- 2 cups cooked sushi rice, cooled
- 4 sheets nori sheets
- ½ large carrot, julienned
- ½ large cucumber, julienned
- 4 tbsp soy sauce, divided
- 2 tbsp sesame oil, divided
Instructions
- 1
Boil glass noodles in salted water for 6 minutes until tender. Drain, rinse with cold water, and cut into 2-inch lengths.
- 2
Heat 0.5 tbsp sesame oil in a skillet over medium-high heat. Cook beef in a single layer, stirring once halfway, until browned, ~4 minutes.
- 3
Add 2 tbsp soy sauce to the beef and toss to coat. Transfer to a plate and cool slightly.
- 4
Toss cooked noodles with 1 tbsp soy sauce and 0.5 tbsp sesame oil. Season carrot and cucumber with salt to taste.
- 5
Place nori shiny-side down on a bamboo mat. Spread 0.5 cup rice in a thin layer, leaving a 0.5-inch border at the top.
- 6
Layer beef, noodles, carrot, and cucumber in a horizontal line across the rice. Roll tightly using the mat, sealing the edge with water.
- 7
Slice each roll into 8 pieces with a sharp wet knife. Arrange on a plate and drizzle with remaining sesame oil.
Tools you’ll need
- large pot for boiling noodles
- 12-inch skillet
- bamboo sushi mat
- sharp knife
- cutting board
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