Bulgogi Kimbap (Classic Seaweed Rice Roll with Marinated Beef)

Hee Jin Lee's avatar
Hee Jin Lee

Ingredients

rice

  • 4
    cups white rice (medium grained)
    cooked
  • 1
    teaspoon MSG
  • 1
    teaspoon Kosher salt
  • 2
    tablespoons sesame oil

spinach

  • 1/2
    tablespoon garlic
    minced
  • 1
    tablespoon sesame oil
  • 1
    teaspoon Kosher salt
    to taste
  • 1
    bunch spinach
    blanched & squeezed dry

carrot

  • 1
    teaspoon oil (vegetable)
    or any mild-flavored oil for sauté
  • 2
    cups carrots
    shredded
  • 1/2
    teaspoon Kosher salt
    to taste

egg

  • 1/2
    teaspoon Kosher salt
  • 4
    eggs
  • 1/2
    tablespoon oil (vegetable)
    or any mild-flavored oil for sauté

Garnish

  • 1/4
    teaspoon sesame oil
  • 1/4
    teaspoon toasted sesame seeds

other fillings

  • 4
    yellow pickled radish
  • 16
    ounces marinated beef (bulgogi)
    strips
  • 4
    roasted seaweed sheets
  • 4
    half 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
Hee Jin Lee's avatar
Combine 4 cups white rice (medium grained) (cooked) with 2 tablespoons sesame oil, 1 teaspoon MSG and 1 teaspoon Kosher salt