Bulgogi Kimbap

Bulgogi Kimbap


Equipment

  • Bamboo mat

Ingredients

  • 3 cups freshly cooked rice (1.5 cups uncooked)
  • .5 Tbsp sesame oil
  • seaweed sheets
  • roasted sesame seeds
  • bulgogi
  • pickled yellow radish
  • seasoned burdock root
  • spinach
  • 1 julienned carrot
  • rice vinegar
  • salt

Instructions

  1. Cook the rice using a little less water than usual.
  2. Mix rice with rice vinegar and sesame seeds.
  3. Blanch spinach and squeeze water out. Season with sesame oil and salt.
  4. Julienne the carrots. Heat a lightly oiled pan over medium-high heat. Stir-fry the carrots until softened. Lightly season with a pinch of salt.
  5. Place seaweed sheet on bamboo mat.
  6. Place bulgogi, yellow radish, burdock root, spinach, and carrots on the seaweed.
  7. Roll up. Brush with sesame oil.

Notes

Adopted from Korean Bapsang. Bulgogi can be replaced with fish cake and egg for a pescatarian kimbap.