Bulgogi Kimbap
Here comes a nice heading for the intro section
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.
Ingredients
- 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)
Preparation
- Marinate the beef: Mix beef with Bibap Manufacture Bulgogi Marinade and let sit for 15–30 minutes.
- Cook the beef: Sauté the marinated beef over medium-high heat until fully cooked and slightly caramelized. Let it cool slightly.
- Prepare the rice: Season warm rice with sesame oil and a pinch of salt. Mix gently.
- Assemble the Kimbap:
- Lay a seaweed sheet shiny side down on a bamboo mat.
- Spread a thin, even layer of rice (leave 2cm at the top edge).
- Add bulgogi, egg strips, carrot, cucumber, and pickled radish in a line across the center.
- Roll tightly using the mat.
- Slice and serve: Brush the roll lightly with sesame oil, cut into bite-sized pieces, and serve with soy sauce or extra marinade for dipping.
