Spicy and Sweet Kimchi Bulgogi Gunhnam Rolls
Spicy and Sweet Kimchi Bulgogi Gunhnam Rolls
Kimchi Bulgogi Gunhnam Rolls using Leftover Bulgogi and Aged Kimchi
Create simple yet beautiful Kimchi Bulgogi Gunhnam Rolls using leftover bulgogi and aged kimchi! These rolls are not only visually appealing but also a delightful way to repurpose ingredients. Perfect for special occasions, as a unique appetizer, or even as a creative lunchbox item for kids. The harmonious blend of sweet and savory bulgogi with the tangy aged kimchi makes for an unforgettable meal.
Main Ingredients- 600g Beef for Bulgogi
- 2-3 sheets Gim (Roasted Seaweed for Kimbap)
- 1/2 head Aged Kimchi (Mukimchi)
- 1 bowl Cooked Rice
Bulgogi Marinade- 70ml Soy Sauce
- 4 Tbsp Sugar
- 2 Tbsp Minced Garlic
- 1/2 Apple
- 1/2 Onion
- 25ml Plum Extract (Maesil Extract)
- 25ml Mirin (Rice Wine)
- 1 Tbsp Sesame Oil
- Salt to taste
- 70ml Soy Sauce
- 4 Tbsp Sugar
- 2 Tbsp Minced Garlic
- 1/2 Apple
- 1/2 Onion
- 25ml Plum Extract (Maesil Extract)
- 25ml Mirin (Rice Wine)
- 1 Tbsp Sesame Oil
- Salt to taste
Cooking Instructions
Step 1
Pat the beef slices for bulgogi dry with paper towels to remove any excess blood. This step is crucial for a clean taste and to prevent any gamey odors.
Step 2
First, add 4 tablespoons of sugar to the dried beef and marinate. Sugar has larger particles compared to other seasonings, so adding it first ensures the sweetness is evenly distributed throughout the meat without tasting superficial, resulting in a tender texture. Don’t forget to start with sugar!
Step 3
Peel and core half an apple and half an onion, then blend them into a fine purée using a blender. The apple and onion not only help to eliminate any gamey smell from the beef but also act as natural tenderizers, making the meat incredibly soft. The natural sugars in these fruits can also help reduce the overall amount of added sugar, contributing to a healthier dish.
Step 4
Add 2 tablespoons of minced garlic to the puréed mixture. Garlic is essential for removing any unwanted odors and significantly enhances the overall flavor profile of the bulgogi.
Step 5
Pour in 70ml of soy sauce and mix well to combine all the marinade ingredients.
Step 6
Add 25ml of plum extract (Maesil Extract) and 25ml of Mirin. While you can omit these if they are unavailable, the acidity in plum extract and mirin aids in tenderizing the meat and enriches the flavor. If you have them, be sure to include them for the best results!
Step 7
Your bulgogi marinade is now ready! Add the beef to the marinade and let it rest for at least 30 minutes. This marinating period allows the enzymes to break down the protein in the meat, leading to a richer flavor and a more satisfying, filling meal.
Step 8
Cook the marinated bulgogi in a thoroughly preheated pan. Adding ingredients to a pan that isn’t hot enough can cause the temperature to drop significantly, hindering proper browning. A well-preheated pan minimizes temperature fluctuations, ensuring the beef sears beautifully and develops a deep, savory flavor. This well-browned beef is key to a delicious outcome.
Step 9
Cut the kimbap seaweed sheets into strips approximately 3cm wide. Rinse the aged kimchi lightly under cold water to adjust its sourness, then squeeze out as much moisture as possible with your hands.
Step 10
In a bowl of warm cooked rice, mix in 1 tablespoon of sesame oil. Season with salt to your taste. Ensure the rice is well-mixed to prevent clumping.
Step 11
Form the seasoned rice into small, bite-sized balls, similar to mini onigiri. Small, manageable sizes are recommended, especially for children.
Step 12
Wrap each rice ball securely with a piece of the prepared aged kimchi. The tangy kimchi complements the plain rice perfectly, creating a delightful flavor combination.
Step 13
Once all the rice balls are wrapped in kimchi, they will look like this. They are now ready to be shaped into the ‘gunhnam’ (warship) form!
Step 14
Next, wrap the kimchi-covered rice balls with the cut kimbap seaweed sheets. To ensure the roll stays sealed, lightly moisten the edge of the seaweed sheet with water before rolling. This will prevent the rolls from unraveling and create neat ‘gunhnam’ shapes. Roll them snugly.
Step 15
Top the securely rolled seaweed bundles with the tender, pan-fried bulgogi. This final touch completes your simple yet impressive Kimchi Bulgogi Gunhnam Rolls. The juicy bulgogi, savory seaweed, and refreshing kimchi create a wonderful culinary harmony.
Step 16
For a final flourish, garnish with finely chopped scallions and a drizzle of mayonnaise. This recipe is straightforward but yields a visually stunning and incredibly delicious meal! The delightful balance of the bulgogi’s sweetness and the kimchi’s tanginess is truly irresistible. You absolutely must try making this!
