Beef Bulgogi Kimbap
Beef bulgogi kimbap. Sweet savoury ground beef wrapped tightly with egg, carrots, burdock, pickled daikon, sesame flavoured spinach, cucumber and perilla leaves in roasted seaweed and rice. The ultimate kimbap that will satisfy your tastebuds. It is filling, delicious and perfect for lunch, dinner, snack or even breakfast!
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8.8 oz yellow pickled daikon (pre-cut kind )
- 8.8 oz pickled burdock (pre-cut kind)
- 12 perilla leaves (stems cut and washed)
- 6 sheets nori (or gim)
- 2 tsp sesame oil (to brush finished rolls)
- 1 tsp vegetable oil (to cook beef and egg)
- 4 cups cooked short grain rice
- 1 tsp sesame oil
- 1/4 tsp salt
- 1/2 english cucumber (sliced into 1 cm x 1 cm thick and long strips)
- ¼ tsp salt
- 5 oz baby spinach
- 1 tsp sesame oil
- 1/4 tsp salt
- 3 large eggs (beaten)
- ¼ tsp salt
- 1 cup carrot (peeled and finely chopped)
- ½ tsp sesame oil
- 0.77 lb ground beef
- 2.5 tsp regular soy sauce ((not dark soy sauce))
- 1.5 tbsp white granulated sugar
- 2 cloves garlic (minced)
- 1 green onion (finely sliced)
- 1/2 tbsp sesame oil
Instructions
- 1
Cook your rice accordingly to make 4 cups of cooked rice. After it is cooked and still piping hot, season with sesame oil and salt and mix well. Set aside but keep covered and warm.
- 2
Salt your long cucumber strips and allow them to sit for 10 minutes. Rinse under cold water and set aside to dry over paper towel. This makes them crispier.
- 3
In a pot of hot water, bring to a boil. Add your baby spinach and boil for only 2 minutes until dark green. Strain immediately, squeezing out all the water. Then place back into the empty pot. Mix in sesame oil and salt. Set aside to cool.
- 4
In a bowl, beat eggs with ¼ tsp salt. Then in a non-stick pan set over medium heat, add ½ tsp of cooking oil. Pour whisked eggs into pan, swivelling the egg until the egg reaches all corners of the pan. While the eggs are still moist, roll it into a thick log and seal the edge. Remove from pan and slice into 6 long pieces at 1 cm x 1 cm thick.
- 5
On low-medium heat, cook carrots and sesame oil until slightly softened, about 3 minutes. Remove and set aside.
- 6
On medium high heat, add ½ tsp cooking oil. Add ground beef followed by soy sauce, sugar, minced garlic, green onion and sesame oil. Cook until beef is fully cooked, slightly browned and the liquid has evaporated – about 5-8 minutes. Set aside to cool in pan.
- 7
To assemble kimbap:
- 8
Place a sheet of nori on top of a kimbap roller or cling film, rough side up horizontally facing you.
- 9
Thinly spread 2/3 cups of cooked rice over the sheet starting from the end, leaving a 1/2 inch border. Make sure this is thinly evenly spread.
- 10
In the middle of the roll, place 2 perilla leaves horizontally across the rice, followed by 2 tbsp of ground beef first spread evenly. Then add 2 tbsp carrots and 2 tbsp spinach. Spread these ingredients evenly across the roll.
- 11
Next lay a strip of cucumber, 2 strips of burdock, 1 of pickled daikon and 1 strip of egg across.
- 12
Tightly tuck in the ingredients and begin rolling the roll away from you until you reach the end.
- 13
Brush the kimbap and your sharp knife with sesame oil. Holding the kimbap firmly with your dominant hand, slice a piece of the kimbap and cut each piece at 2 cm thick.
- 14
Repeat the above assembly process until you have 6 rolls. Serve and enjoy!