Quick & Easy Bulgogi Kimbap (Korean Seaweed Rice Rolls)

Hey Sporks! Today, we’re going to dive into the delicious world of Korean cuisine and learn how to make Bulgogi Kimbap.

Bulgogi Kimbap is a type of Korean rice roll filled with marinated bulgogi, vegetables, pickles, and rice wrapped in seaweed. This savory dish is perfect for a snack or as part of a picnic spread.

In Los Angeles, which has a large Korean-American population, you can find many types and flavors of freshly made kimbap at local Korean markets and restaurants. However, there’s something extra special about making your own at home.

Elijah and I often share a roll of kimbap when we’re out doing errands and need a snack break, or when we’re driving on a road trip.

Our blog post will take you through the simple steps of making Bulgogi Kimbap, as well as suggestions for other fillings and storage tips.

If you love easy recipes or munchable snack and appetizer recipes, explore more from our blog!

Thanks for being here, now let’s get started!

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Table of Contents

Equipment

• sushi mat
• plastic wrap
• cast iron pan
• large pot
• nonstick pan
• steamer basket

Ingredients

• 2 cups cooked rice
• ½ pickled yellow daikon cut into long matchsticks
• 1 lb marinated bulgogi pork or beef, available at most asian markets
• ½ cucumber cut into long matchsticks
• 3 eggs
• 2 cups spinach
• 1 tbsp sesame oil divided in half
• 1 tsp sugar
• salt to taste
• 6 sheets korean seaweed

Instructions

Prepare the Kimbap Fillings

1. Mix cooked rice with 1/2 tbsp sesame oil, sugar, and salt. Set aside.
2. Heat a pan to med-high. Cook the bulgogi 5-7 min. Set aside.
3. 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. Remove from heat and set aside.
4. Make scrambled eggs, but let it fill the entire pan and shape it like a thin, flat pancake. Remove from heat and place on a cutting board. Gently fold it in half, then make parallel cuts every 1/2 inch. Unfold the scrambled egg and they will be in long ribbons. Set aside.
5. Cut the daikon and cucumber into long matchsticks.

Roll the Kimbap

1. Place seaweed shiny side down onto a plastic wrap-covered sushi mat. Add a thin layer of rice, cover the whole sheet except for 1-2 inches from one edge (this space is important for closing the roll at the end)
2. Place a neat pile of ingredients about 2 inches from the starting side of the roll (opposite of the empty space.)
3. 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.
4. Lightly brush the kimbap with sesame oil.
5. 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. Cut the roll into pieces that are 1-1.5 inch thick.

How to Store and Reheat Kimbap

Bulgogi Kimbap tastes the best when eaten immediately, but it is very common to make it ahead for a picnic, bento, work lunch, or meal prep.

If you plan to eat the kimbap within 48 hours, it can be stored in an airtight container in the refrigerator. Lay a damp, but not wet, paper towel over the kimbap to prevent the rice from drying out. You can eat it cold or gently warm it up in the microwave for 20-30 seconds.

You can also freeze Bulgogi Kimbap for up to 1 month in the freezer. To freeze, pre-slice the kimbap roll into bite-sized pieces, then wrap it tightly in plastic wrap or foil. Place it in an airtight container and store in the fridge.

When you are ready to eat, remove the wrapping and slightly open the lid of the container, then heat it in the microwave for 1-2 minutes until the kimbap is warmed through.

Various Kimbap Fillings to Try

Once you have the basics down, you are free to play around with all the fillings in your kimbap! There are tons of variations out there for you to try. Here’s a list of a few ideas:

• shiitake mushrooms
• anchovies
• scrambled egg
• braised burdock
• spam
• fishcake

If you love to eat kimbap, what are your favorite fillings? Share it with us in the comments!

Final Thoughts

With savory marinated bulgogi, veggies, and fresh pickles, enveloped in rice and seaweed, Bulgogi Kimbap is a wonderful way to enjoy the flavors of Korean cuisine on the go!

Check out more snack and appetizer recipes like Grilled Cambodian Street Corn!

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References & Further Reading

https://english.visitkorea.or.kr/enu/SH/whatToBuy/whatToBuy.jsp?action=item&cid=995790

https://www.sciencefriday.com/articles/seaweed-farming-slime-ruth-kassinger/

https://en.wikipedia.org/wiki/Gim_(food)

https://en.wikipedia.org/wiki/Nori