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
- Cook the rice using a little less water than usual.
- Mix rice with rice vinegar and sesame seeds.
- Blanch spinach and squeeze water out. Season with sesame oil and salt.
- 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.
- Place seaweed sheet on bamboo mat.
- Place bulgogi, yellow radish, burdock root, spinach, and carrots on the seaweed.
- Roll up. Brush with sesame oil.
Notes
Adopted from Korean Bapsang. Bulgogi can be replaced with fish cake and egg for a pescatarian kimbap.