Spicy & Sweet Pork Bulgogi Kimbap with Fresh Greens
Spicy & Sweet Pork Bulgogi Kimbap with Fresh Greens
Special Occasion Kimbap: Making Pork Bulgogi, Japchae, and Jeyuk Kimbap
Hello everyone! This is Bebetoki Mom, who loves making kimbap. Today, I’ve challenged myself to make some unique and special kimbap! We’ll be making not only delicious kimbap with spicy-sweet pork bulgogi and fresh greens but also kimbap using leftover japchae from holidays, and a zesty jeyuk (spicy pork) kimbap! Here’s a recipe for a variety of kimbap that the whole family can enjoy.
Kimbap Filling Ingredients- 2 sheets of fish cake (eomuk)
- 100g burdock root (ueng)
- 2 eggs
- 50g carrot
- Pork Bulgogi Seasoning (2 Tbsp soy sauce, 1 Tbsp sugar, 0.5 Tbsp minced garlic, pinch of ginger powder, pinch of black pepper)
- Jeyuk Seasoning (1 Tbsp gochujang, 1 Tbsp gochugaru, 1 Tbsp soy sauce, 1 Tbsp sugar, 1 Tbsp minced garlic, pinch of ginger powder, pinch of sesame oil)
- Japchae (to taste)
- 4 sheets of dried seaweed for kimbap (gim)
- 2 bowls of cooked rice
- 1 Tbsp sesame oil
- Pinch of toasted sesame seeds
- Leafy greens for wrapping (perilla leaves or lettuce)
- A little cooking oil
Cooking Instructions
Step 1
First, cut the fish cake into long strips that fit the size of your kimbap filling. Lightly grease a pan with cooking oil and stir-fry the fish cake. Then, add 1 tablespoon of soy sauce and 1 tablespoon of corn syrup, and stir-fry until glazed. This will make the fish cake deliciously sweet and savory.
Step 2
Peel the burdock root and rinse it thoroughly under running water. Use a mandoline slicer to cut it into thin julienne strips. Slicing it thinly will give a pleasant texture when you bite into the kimbap.
Step 3
To remove any astringency from the thinly sliced burdock root, blanch it in boiling water with 1 tablespoon of vinegar for about 1 minute. After blanching, rinse it under cold water and drain. Then, heat a pan with cooking oil and stir-fry the burdock root. Add 2 tablespoons of soy sauce, 1 tablespoon of corn syrup, and a little kelp stock (or water), and cook until the liquid has mostly evaporated.
Step 4
Crack the eggs into a bowl, whisk them well, and then pour them into a lightly oiled pan to make thin omelets (jidan). Once cooked, roll up the omelet and slice it into bite-sized pieces. This completes the egg preparation for your kimbap.
Step 5
Julienne the carrot using a mandoline slicer. Heat a little cooking oil in a pan and lightly stir-fry the carrots until they are slightly softened. Be careful not to overcook them, as they can become mushy.
Step 6
Pat the pork dry with paper towels and marinate it in the pork bulgogi seasoning for a while. Heat a pan with cooking oil and stir-fry the marinated pork. Since this is for kimbap, especially for children, finely chop the cooked pork after stir-frying.
Step 7
While the rice is still warm, mix in 1 tablespoon of sesame oil and a pinch of toasted sesame seeds. Stir well to season the rice. Let the rice cool slightly before using it, as very hot rice can make the seaweed wrapper soggy.
Step 8
[Pork Bulgogi Kimbap] Lay a sheet of seaweed on a bamboo rolling mat. Spread a thin layer of seasoned rice over the seaweed. Place your chosen leafy greens (perilla leaves or lettuce) on top of the rice, followed by the prepared fish cake, burdock root, egg omelet, carrot, and the finely chopped pork bulgogi. Moisten the edge of the seaweed with a little water and roll it up tightly. Your delicious Pork Bulgogi Kimbap is ready! 
Step 9
[Japchae Kimbap] Now for the Japchae Kimbap! The preparation is similar to the Pork Bulgogi Kimbap, but instead of pork bulgogi, generously add your prepared japchae. This is a fantastic way to use up leftover japchae from holiday meals! The variety of vegetables and glass noodles in the japchae creates a rich flavor. 
Step 10
[Jeyuk Kimbap] Lastly, Jeyuk Kimbap. Similar to the pork bulgogi, stir-fry the marinated pork in a pan. Once the pork is stir-fried to a sweet and spicy jeyuk consistency, use it as a filling for your kimbap. This creates a wonderful Jeyuk Kimbap, perfect for those who enjoy a bit of spice. 
