Bulgogi Kimbap
Tender marinated beef bulgogi rolled inside seasoned sushi rice and vegetables wrapped in crispy seaweed. A beloved Korean spiral roll perfect for lunch or dinner.
- Total time
- 45 min
- Servings
- 2
- Calories
- 520
- Protein
- 32g
Ingredients
- 300 g thinly sliced beef ribeye or sirloin
- 3 tbsp soy sauce
- 1.5 tbsp sesame oil
- 1 tbsp brown sugar
- 2 cloves minced garlic
- ½ tsp grated ginger
- ¼ tsp black pepper
- 2 cups cooked sushi rice
- 1 tbsp rice vinegar
- ½ tsp salt
- 2 sheets nori sheets
- ½ piece english cucumber, julienned
- ¼ cup pickled radish (danmuji), julienned
- ½ piece carrot, julienned
- 1 cup spinach, blanched and seasoned
- 2 whole eggs
- 1 tbsp sesame seeds
Instructions
- 1
Season the thinly sliced beef with soy sauce, sesame oil, brown sugar, minced garlic, ginger, and black pepper. Marinate for 15 minutes.
- 2
Season the cooked sushi rice with rice vinegar and salt. Set aside to cool to room temperature.
- 3
Julienne the cucumber, carrot, and pickled radish into thin, even strips.
- 4
Blanch spinach for 1 minute, drain, squeeze dry, and season with sesame oil, salt, and garlic.
- 5
Heat a 12-inch cast iron skillet over high heat. Cook the marinated beef in batches for 1–2 minutes per side until caramelized and cooked through. Set aside to cool slightly.
- 6
In the same skillet, cook 2 beaten eggs as thin omelets, one at a time. Let cool and slice into strips.
- 7
Place a nori sheet shiny-side down on a bamboo sushi mat. Spread 1 cup rice evenly over nori, leaving a 0.5-inch border at the top.
- 8
Arrange bulgogi beef, egg strips, cucumber, carrot, radish, and spinach in horizontal lines across the rice.
- 9
Roll tightly using the mat, sealing the seam with water. Repeat with the second nori sheet.
- 10
Slice each roll into 6–8 pieces with a wet, sharp knife. Sprinkle with sesame seeds and serve immediately.
Tools you’ll need
- 12-inch cast iron skillet
- bamboo sushi mat
- sharp chef's knife
- cutting board
- mixing bowl
- measuring spoons
- measuring cups
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