Bulgogi Kimbap
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A delicious and balanced kimbap filled with sweet and tender bulgogi, crunchy pickled red cabbage, and fresh vegetables.
00:30:00 total
Serves 3
medium
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Ingredients
- beef (for bulgogi) - 200 grams (cut into bite-sized pieces)
- carrot - 1/2 (thinly sliced)
- cucumber - 1/2 (thinly sliced)
- red cabbage - 1/6 head (thinly sliced)
- lettuce - 1 handful (a handful)
- seaweed sheets - 3 sheets (for rolling)
- cooked rice - 3 cups (for filling)
- cooking oil - watch the video to see (for stir-frying)
- soy sauce - 1 1/2 tablespoons (for bulgogi marinade)
- sugar - 1/2 tablespoon (for bulgogi marinade)
- cooking wine - 1 tablespoon (for bulgogi marinade)
- minced garlic - 1 teaspoon (for bulgogi marinade)
- sesame oil - 1 tablespoon (for bulgogi marinade)
- black pepper - a pinch (for bulgogi marinade)
- water - 1/2 cup (for pickling solution)
- vinegar - 3 tablespoons (for pickling solution)
- white sugar - 3 tablespoons (for pickling solution)
- salt - 1/2 teaspoon (for pickling solution)
- sesame oil - 2 tablespoons (for rice seasoning)
- salt - 1/2 teaspoon (for rice seasoning)
- roasted sesame seeds - a bit (for rice seasoning)
Instructions
- Prepare the Pickled Cabbage: Thinly slice the red cabbage. Mix the pickling solution ingredients and microwave for about 1 minute 30 seconds until the sugar dissolves. Soak the red cabbage in the solution and let it sit for about 20 minutes.
- Prepare the Vegetables: Thinly slice the carrot and cucumber.
- Marinate the Beef: Remove excess moisture from the beef using a paper towel, cut into bite-sized pieces, and marinate in the bulgogi marinade for about 10 minutes.
- Stir-fry the Carrot: Heat oil in a pan and lightly stir-fry the carrot with a pinch of salt.
- Cook the Beef: Cook the marinated beef in the same pan until the liquid evaporates.
- Season the Rice: Mix the rice with the rice seasoning ingredients.
- Assemble the Kimbap: Place a sheet of seaweed on a bamboo mat. Spread the rice evenly, then layer with lettuce, bulgogi, cucumber, carrot, and pickled red cabbage. Roll tightly using the bamboo mat.
- Serve: Cut into bite-sized pieces and arrange on a plate to serve.
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