5 from 6 votes
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 mins
Cook Time
20 mins
Additional Time
30 mins
Total Time
1 hr 5 mins
Servings:
6
rolls
Calories:
432 kcal
Course:
Main Course, Breakfast, Snacks
Cuisine:
Korean
Ingredients
- 8.8 oz daikon radish pre-cut kind, yellow, pickled
- 8.8 oz burdock, pickled pre-cut kind
- 12 perilla leaves stems cut and washed
- 6 heets nori or gim
- 2 teaspoon sesame oil to brush finished rolls
- 1 teaspoon vegetable oil to cook beef and egg
Rice:
- 4 cups short grain rice cooked
- 1 teaspoon sesame oil
- ¼ teaspoon salt
Cucumber:
- ½ English cucumber sliced into 1 cm x 1 cm thick and long strips
- ¼ teaspoon salt
Spinach:
- 5 oz baby spinach
- 1 teaspoon sesame oil
- ¼ teaspoon salt
Egg:
- 3 large egg beaten
- ¼ teaspoon salt
Carrots:
- 1 cup carrot peeled and finely chopped
- ½ teaspoon sesame oil
Bulgogi Beef:
- 0.77 lb ground beef
- 2.5 teaspoon soy sauce not dark soy sauce, regular
- 1.5 tablespoon granulated sugar white
- 2 cloves garlic minced
- 1 green onion finely sliced
- ½ tablespoon sesame oil
Instructions
- 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.
- 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.
- 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.
- In a bowl, beat eggs with ¼ teaspoon salt. Then in a non-stick pan set over medium heat, add ½ teaspoon 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.
- On low-medium heat, cook carrots and sesame oil until slightly softened, about 3 minutes. Remove and set aside.
- On medium high heat, add ½ teaspoon 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.
Cup of Yum
To assemble kimbap:
- Place a sheet of nori on top of a kimbap roller or cling film, rough side up horizontally facing you.
- Thinly spread ⅔ cups of cooked rice over the sheet starting from the end, leaving a ½ inch border. Make sure this is thinly evenly spread.
- In the middle of the roll, place 2 perilla leaves horizontally across the rice, followed by 2 tablespoon of ground beef first spread evenly. Then add 2 tablespoon carrots and 2 tablespoon spinach. Spread these ingredients evenly across the roll.
- Next lay a strip of cucumber, 2 strips of burdock, 1 of pickled daikon and 1 strip of egg across.
- Tightly tuck in the ingredients and begin rolling the roll away from you until you reach the end.
- 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.
- Repeat the above assembly process until you have 6 rolls. Serve and enjoy!
Nutrition Information
Calories
432kcal
(22%)
Carbohydrates
46g
(15%)
Protein
18g
(36%)
Fat
19g
(29%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
8g
(40%)
Trans Fat
1g
(50%)
Cholesterol
123mg
(41%)
Sodium
646mg
(27%)
Potassium
707mg
(15%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
6075IU
(122%)
Vitamin C
21mg
(23%)
Calcium
103mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6 rolls
Amount Per Serving
Calories 432
% Daily Value*
| Calories | 432kcal | 22% |
| Carbohydrates | 46g | 15% |
| Protein | 18g | 36% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 123mg | 41% |
| Sodium | 646mg | 27% |
| Potassium | 707mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 6075IU | 122% |
| Vitamin C | 21mg | 23% |
| Calcium | 103mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.