Delicious Bulgogi Kimbap with a Special Secret Recipe
Delicious Bulgogi Kimbap with a Special Secret Recipe
Mom’s Secret Recipe! Everyone’s Favorite Bulgogi Kimbap
I believe Bulgogi Kimbap is the most delicious kind of kimbap. While I usually make it with ground beef, today I’m using bulgogi-cut beef for an even richer flavor. Both methods are incredibly tasty! The weather today makes me want to pack some kimbap and go on a picnic. The perfect harmony of freshly cooked rice and carefully prepared fillings will bring pure happiness to your taste buds.
Main Ingredients- Bulgogi-cut beef or ground beef, 150g
- Regular rice, 200g
- Sweet brown rice, 100g
- Fresh spinach, 5-6 roots
- Egg, 1
- Crab sticks, 2 sticks
- Fresh carrot, 2/3
- Pickled radish (danmuji), 3 strips
- Kimbap seaweed sheets, 3 sheets
- Kelp, 1 piece (for cooking rice)
Seasoning & Others- Store-bought bulgogi marinade, 1.5 Tbsp (approx. 23ml)
- Minced garlic, 1/3 Tbsp
- Salt (to taste)
- Perilla oil, 2 Tbsp
- Sesame seeds (for garnish)
- Store-bought bulgogi marinade, 1.5 Tbsp (approx. 23ml)
- Minced garlic, 1/3 Tbsp
- Salt (to taste)
- Perilla oil, 2 Tbsp
- Sesame seeds (for garnish)
Cooking Instructions
Step 1
It’s best to marinate the bulgogi-cut or ground beef in the seasoning mixture beforehand for a deeper flavor. I used a store-bought bulgogi marinade (Cheongjeongwon brand). Combine 150g of beef with 1.5 Tbsp of marinade and 1/3 Tbsp of minced garlic, then mix well. Marinating for at least 30 minutes will enhance the taste significantly. Store-bought marinades can vary in saltiness, so it’s crucial to adjust the amount of marinade relative to the amount of meat. Calculating the ratio correctly will prevent any mistakes. Refer to the packaging for the recommended meat quantity. (You can also make your own bulgogi marinade from scratch!)
Step 2
Rinse the regular rice and sweet brown rice (mixed in a 2:1 ratio) thoroughly. Place them in your rice cooker along with a piece of kelp and 1/2 tsp of salt. Cook the rice as usual without reducing the water amount. Sweet brown rice doesn’t need pre-soaking. Cooking with kelp not only adds health benefits but also gives the rice a nice sheen. (If using only regular rice, reduce the water slightly.)
Step 3
Wash the carrot, peel it, and julienne it into thin strips. Place the julienned carrot in a bowl, sprinkle with 1/2 tsp of salt, and massage it well. Let it sit for about 15-20 minutes to soften. After salting, rinse lightly under running water and squeeze out as much moisture as possible without washing away all the salt. Sautéing the carrot after this pre-salting process enhances its natural sweetness and prevents it from becoming watery in the kimbap. Heat a lightly oiled pan and stir-fry the salted carrots until tender.
Step 4
Carefully clean and trim the spinach. Blanch it in boiling water with 1 tsp of salt for about 20 seconds. Be careful not to overcook, as it can become mushy. Immediately rinse the blanched spinach in cold water several times to stop the cooking process. Squeeze out excess water thoroughly. In a bowl, mix the spinach with a pinch of salt (about 2-3 pinches), a drizzle of sesame oil, and some sesame seeds. Gently toss to combine. (Using soy sauce can make the spinach watery, so salt is preferred for seasoning.)
Step 5
Crack the egg into a bowl, add a pinch of salt, and whisk well. Heat a lightly oiled pan and make an omelet. Once cooked, slice it into long, thin strips suitable for kimbap.
Step 6
It’s crucial to stir-fry the marinated beef in a lightly oiled pan until the liquid has evaporated and the beef is slightly dry and textured. If there’s too much moisture, the kimbap will become soggy and lose its flavor. Taste the cooked beef; it should be slightly savory. If it’s too bland, the kimbap won’t be flavorful enough when combined with the rice, but if it’s too salty, it will also be unpleasant. Aim for a pleasant, slightly salty taste.
Step 7
Once the rice is cooked, remove the kelp. While the rice is still warm, add 2 Tbsp of perilla oil and a generous amount of sesame seeds. Gently mix with a rice paddle, being careful not to mash the grains. Perilla oil adds a wonderful aroma and flavor to kimbap and is also very healthy, so definitely try using it!
Step 8
Cut the crab sticks in half and lightly grill them in the same pan used for the egg. This step is optional but adds extra flavor. Now all your fillings are ready! Spread a thin, even layer of the seasoned rice over a kimbap seaweed sheet. Start by placing the bulgogi and carrots at the bottom, then layer the pickled radish, crab stick, and egg omelet on top. Arranging the ingredients this way makes rolling the kimbap easier and neater.
Step 9
Once rolled, lightly brush the outside of the kimbap with perilla oil for a beautiful sheen and extra flavor. Slice the kimbap into bite-sized pieces (about 1.5-2 cm thick) and sprinkle with sesame seeds for a final touch. Your delicious Bulgogi Kimbap is complete! Enjoy a delightful meal with these homemade kimbap rolls.
