Bulgogi Kimbap (Classic Seaweed Rice Roll with Marinated Beef)

Hee Jin Lee
Ingredients
rice
- 4cups white rice (medium grained)cooked
- 1teaspoon MSG
- 1teaspoon Kosher salt
- 2tablespoons sesame oil
spinach
- 1/2tablespoon garlicminced
- 1tablespoon sesame oil
- 1teaspoon Kosher saltto taste
- 1bunch spinachblanched & squeezed dry
carrot
- 1teaspoon oil (vegetable)or any mild-flavored oil for sauté
- 2cups carrotsshredded
- 1/2teaspoon Kosher saltto taste
egg
- 1/2teaspoon Kosher salt
- 4eggs
- 1/2tablespoon oil (vegetable)or any mild-flavored oil for sauté
Garnish
- 1/4teaspoon sesame oil
- 1/4teaspoon toasted sesame seeds
other fillings
- 4yellow pickled radish
- 16ounces marinated beef (bulgogi)strips
- 4roasted seaweed sheets
- 4half sheets of roasted seaweed
Instructions
1
Combine 4 cups white rice (medium grained) (cooked) with 2 tablespoons sesame oil, 1 teaspoon MSG and 1 teaspoon Kosher salt
2
Combine 1 bunch spinach (blanched & squeezed dry) with 1/2 tablespoon garlic (minced), 1 teaspoon Kosher salt (to taste) and 1 tablespoon sesame oil
3
Saute 2 cups carrots (shredded) in a pan on medium heat with 1 teaspoon oil (vegetable) (or any mild-flavored oil for sauté ) and 1/2 teaspoon Kosher salt (to taste) for about 4 minutes or until softened
4
Beat 4 eggs with 1/2 teaspoon Kosher salt and cook on medium heat in a non-stick pan with 1/2 tablespoon oil
5
Make sure to flip over when the bottom side of the egg is cooked (about 2 minutes)
6
Cut the egg into thin strips
7
Cook 16 ounces marinated beef (bulgogi) (strips) on medium high heat for 4 minutes or until cooked through
8
Place one of the 4 roasted seaweed sheets with shiny side down and spread 1 cup of cooked rice evenly across the sheet, leaving 1" space at the top
9
Place one half of the 4 half sheets of roasted seaweed on top of the rice towards the bottom edge
10
Place some of the spinach, carrot, one of the 4 yellow pickled radish, bulgogi strips and some egg strips neatly across (covering the half sheet of roasted seaweed)
11
Roll the sheet tightly using the bamboo mat
12
Remove the roll from the mat and brush with 1/4 teaspoon sesame oil and sprinkle 1/4 teaspoon toasted sesame seeds
13
Cut roll into 1/4" slices and repeat the process 3 more times and enjoy!
Share
Combine 4 cups white rice (medium grained) (cooked) with 2 tablespoons sesame oil, 1 teaspoon MSG and 1 teaspoon Kosher salt