Go Back
–+ servings

Quick & Easy Bulgogi Kimbap (Korean Seaweed Rice Rolls)

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!
No ratings yet
Print Follow Us Pin Share on Facebook
Course: Main Course, Snack
Cuisine: Asian, Korean
Keyword: beef, kimchi, quick, rice, semi-homemade
Prep Time: 30 minutes
Cook Time: 15 minutes
Servings: 6 rolls

Equipment

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

  • Mix cooked rice with 1/2 tbsp sesame oil, sugar, and salt. Set aside.
  • Heat a pan to med-high. Cook the bulgogi 5-7 min. Set aside.
  • 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.
  • 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.
  • Cut the daikon and cucumber into long matchsticks.

Roll the Kimbap

  • 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)
  • Place a neat pile of ingredients about 2 inches from the starting side of the roll (opposite of the empty space.)
  • 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.
  • Lightly brush the kimbap with sesame oil.
  • 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.
Did you make this recipe?Mention @itsforkandspoon or tag #itsforkandspoon!

Sharing this recipe is highly encouraged and appreciated. Always provide a link to our original content and properly attribute it to us. It is prohibited to copy and paste full recipes and articles to publish on your website or social media. Fork & Spoon by Noelle Noriesta is licensed under CC BY-NC-SA 4.0

Click here to review our Content Permissions Policy.