Delicious Bulgogi Gimbap Recipe
Homemade Korean Bulgogi Rice Rolls
Create flavorful bulgogi gimbap effortlessly with this simple marinade. These delicious rice rolls, packed with savory beef and fresh vegetables, are perfect for a quick lunch, a satisfying snack, or a delightful addition to any meal.
Gimbap Ingredients
- 2 cups cooked rice, warm
- 150g beef (for bulgogi), thinly sliced
- 1 green bell pepper
- 1/2 package enoki mushrooms
- 1/2 stalk green onion
- 2 sheets dried seaweed (gim, for gimbap)
- 1 Tbsp cooking oil
Bulgogi Marinade
- 1 Tbsp soy sauce
- 1 Tbsp cooking wine (mirin or cheongju)
- 1 Tbsp minced garlic
- Pinch of salt
- Pinch of black pepper
Rice Seasoning
- 1 tsp toasted sesame seeds
- Pinch of salt
- 1 Tbsp sesame oil
- 1 Tbsp soy sauce
- 1 Tbsp cooking wine (mirin or cheongju)
- 1 Tbsp minced garlic
- Pinch of salt
- Pinch of black pepper
Rice Seasoning
- 1 tsp toasted sesame seeds
- Pinch of salt
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
First, prepare the beef for bulgogi. Slice it into bite-sized pieces. In a bowl, combine the sliced beef with 1 Tbsp soy sauce, 1 Tbsp cooking wine, 1 Tbsp minced garlic, a pinch of salt, and a pinch of black pepper. Gently mix to coat the beef evenly and let it marinate for about 10 minutes. This marination step is key to infusing the beef with rich flavor.
Step 2
Next, prepare the vegetables for the gimbap. Trim the tough inner core from the green onion and slice it into long, thin strips, about 2-3 inches long. For the enoki mushrooms, trim off the base, then gently separate them into smaller strands. Cut these strands into halves or thirds, about 1-2 inches long. Slice the green bell pepper into similar-sized strips, removing the seeds and inner membrane. You’ll be stir-frying these vegetables with the beef.
Step 3
Heat 1 Tbsp of cooking oil in a frying pan over medium heat. Add the marinated beef to the pan and stir-fry until it’s no longer pink and has developed a nice sheen. Make sure to break up any clumps of meat as it cooks to ensure even cooking.
Step 4
Once the beef is about halfway cooked, add the prepared green onion, green bell pepper, and enoki mushrooms to the pan. Continue to stir-fry for another 2-3 minutes until the vegetables are tender-crisp and well combined with the bulgogi. Taste and adjust seasoning if necessary, adding a tiny bit more soy sauce or salt if needed.
Step 5
Season the warm cooked rice. In a bowl, combine the warm rice with 1 tsp toasted sesame seeds, 1 Tbsp sesame oil, and a pinch of salt. Gently mix with a spatula, being careful not to mash the rice grains. The goal is to evenly distribute the seasoning and the fragrant sesame oil.
Step 6
Now it’s time to roll the gimbap! Place a sheet of dried seaweed (gim) on a bamboo rolling mat with the shiny side down and the rough side facing up. Spread about 2/3 of the seasoned rice evenly over the seaweed, leaving a small border at the top edge. Arrange a generous portion of the cooked bulgogi and vegetable mixture lengthwise over the rice. Lightly dampen the top edge of the seaweed with water or a little sesame oil to help seal the roll. Carefully and firmly roll the gimbap from the bottom up, applying gentle pressure.
Step 7
Finally, slice the rolled gimbap into bite-sized pieces, about 1.5-2 cm (or about 3/4 inch) thick. For cleaner cuts, you can lightly dampen a sharp knife with water or oil before slicing. This prevents the rice from sticking. Enjoy your homemade bulgogi gimbap!
