Bulgogi Kimbap
Bulgogi Kimbap
Bulgogi Kimbap is one of those dishes that instantly feels like home: tender, flavorful beef wrapped with fresh veggies and warm rice, all rolled into a bite that’s as comforting as it is exciting. It’s the kind of food you’ll want to share, yet somehow ends up disappearing faster than you planned.
Zutaten
Servings: 2 | Prep Time: 105min | Cook Time: 10 min
- 150g beef (thinly sliced ribeye or sirloin)
- 3 tbsp Bibap Manufacture Bulgogi Marinade
- 2 sheets of roasted seaweed (gim)
- 1 cup cooked short-grain rice (slightly cooled)
- 1 tsp sesame oil
- Pinch of salt
- 1 egg (beaten and fried into a thin omelet, then sliced into strips)
- 1 small carrot (julienned and sautéed)
- ½ cucumber (julienned)
- Pickled radish strips (yellow danmuji)
Zubereitung
- We start by mixing the beef with the Bibap Manufacture Bulgogi Marinade and letting it rest for about 15–30 minutes. It’s a short wait, but even in that time the meat begins to take on that deep, savory sweetness we love in bulgogi.
- In a pan, we sauté the marinated beef over medium-high heat until it’s fully cooked and just slightly caramelized around the edges. That little bit of browning adds so much flavor. We let it cool for a moment.
- Meanwhile, we season the warm rice with a drizzle of sesame oil and a small pinch of salt. We mix it gently to keep the grains light and fluffy.
- Then we assemble the kimbap.
We lay a sheet of seaweed, shiny side down, on the bamboo mat. We spread a thin, even layer of rice across it, leaving about two centimeters free at the top so the roll can seal properly. Across the center, we place the bulgogi, the soft egg strips, and the crisp carrot, cucumber, and pickled radish. - Using the mat, we roll everything tightly, feeling it take shape as we go. Once the roll is finished, we brush it lightly with a bit of sesame oil for shine and aroma. Then we cut it into bite-sized pieces and serve it with soy sauce or a little extra marinade for dipping.
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