Marinated Beef Seaweed Rice Rolls — Bulgogi Kimbap
Korean seaweed rice rolls filled with caramelised soy-marinated beef bulgogi, pickled radish, carrot, spinach, and egg, sliced into rounds and served with soy-vinegar dipping sauce.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Thinly slice 300g beef ribeye against the grain. Beat 2 eggs with a pinch of salt. Julienne 120g carrot. Cut 80g pickled radish into long sticks. Toss beef with 20ml soy sauce, 20g brown sugar, 15ml sesame oil, 2 grated garlic cloves, 10ml mirin, and white pepper; rest 10 minutes.
Saute
Heat 10ml neutral oil over medium-low, swirl into 2 thin omelettes with the beaten egg (cook each about 90 seconds until just set), slice into 1cm strips. In the same skillet over medium-high, stir-fry carrot 2 minutes with a pinch of salt until tender; lift out.
Saute 2
Blanch 100g baby spinach 30 seconds in salted boiling water, drain, squeeze dry, toss with a pinch of salt. Wipe the skillet, add 10ml neutral oil over high heat, stir-fry the marinated beef 2–3 minutes until deeply caramelised and sauce clings.
Build
Stir 15ml sesame oil and 0.5 tsp salt through 240g warm cooked rice. Lay 1 nori sheet shiny-side down on a bamboo mat, press half the rice over the bottom two-thirds, line beef, radish, carrot, spinach, and egg across the rice.
Wrap
Roll the kimbap firmly using the mat, seal the seam with a damp finger. Repeat with the remaining 3 nori sheets and fillings to make 4 rolls total. Brush all rolls with 5ml sesame oil.
Finish and plate
Slice all kimbap rolls into 1cm rounds with a sharp knife. Arrange on plates, sprinkle with 10g toasted sesame seeds, serve with soy-vinegar dipping sauce (20ml soy sauce mixed with 10ml rice vinegar) alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.