This Bulgogi Kimbap Recipe Got Us Rollin’

The only thing you should be poppin’ in your mouth is this bulgogi kimbap. Kimbap is a korean rice roll, which is similar to a sushi roll but features rice seasoned with salt and sesame oil, and fillings such as pickled radish, bulgogi, scrambled egg, cucumber, and spinach. The simple prepping and rolling is something that we can do without too much focus, making it a fun, relaxing time to hangout and eat together!

This recipe is semi-homemade, meaning that we did not marinate the bulgogi from scratch, but rather bought it ready-to-cook from the asian market. By all means, you can start from scratch, but kimbap requires some effort in cutting and prepping the ingredients, and semi-homemade may relieve you of some time. Either way, the kimbap will taste great!

Servings: 4-5

Prep Time: 30 min

Cook Time: 15 min


  • 2 cups rice
  • 1/2 pickled yellow Korean daikon
  • 1 lb marinated bulgogi (pork or beef)
  • 1/2 cucumber
  • 3 eggs
  • 2 cups spinach
  • 1 tbsp sesame oil, divided in half

Special Equipment You Need:

  • sushi mat – like this one on Amazon
  • plastic wrap


  1. Mix cooked rice with 1/2 tbsp sesame oil and salt. Set aside.
  2. Cook the bulgogi. Heat a pan to med-high. Cook the bulgogi 5-7 min.
  3. Steam the spinach. Fill a pot with 1-2 inches of water. Place spinach in a steamer or metal strainer, then place it in the pot. Cover the pot for 6 min.
  4. Make scrambled eggs. Cook the scrambled eggs omelette style. Remove from heat then cut into 1/2 inch wide strips.
  5. Cut the daikon and cucumber into long matchsticks.
  6. Place seaweed shiny side down onto a plastic wrap-covered sushi mat. Add a thin layer of rice to about 2/3 of the seaweed.
  7. Place a neat pile of ingredients to the middle of the rice.
  8. Time to roll! Carefully roll up the kimbap. To seal the roll, dip your clean fingers in water and run them along the edges of the seaweed.
  9. Lightly brush the kimbap with sesame oil.
  10. Cut the roll! Dip your knife in water pointy side down, then lift it up vertically so the water suns down the entire knife edge. The edge must be wet so that the knife doesn’t crush the roll.



  • If you plan to save some for later, do not cut the roll. First, wrap individually in plastic wrap. Second, place the kimbap in a sealed container, with a damp (but not dripping wet) paper towel placed on top. Close the lid of the container and place in the fridge. It is best to eat the kimbap within 24-48 hours of making it.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Blog at

Up ↑

%d bloggers like this: