Kimbap

Bulgogi Kimbap (Korean Beef Kimbap)

Name: Bulgogi Kimbap (Korean Beef Kimbap)
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 3 kimbap rolls
Ingredients: 90 g beef (entrecôte or another tender cut), thinly sliced; 2 tbsp soy sauce; 2 tsp sugar; 3 tbsp apple juice (optional); 2 tsp minced garlic; 1 tbsp mirin or cooking wine (optional); 2 tsp sesame oil; Black pepper, to taste; Spinach; 1 tsp minced garlic; Sesame oil, to taste; Salt, to taste; Carrot, julienned; Olive oil, for sautéing; Salt, to taste; 6 large eggs (2 eggs per kimbap roll); Salt, a pinch; 360 g cooked rice; Sesame oil, to taste; Salt, to taste; Cucumber, finely julienned; 3 sheets gim (roasted seaweed); Sesame oil, for brushing

A savory Korean kimbap filled with marinated bulgogi beef, seasoned spinach, carrot, egg, and fresh cucumber.

Homemade bulgogi kimbap with Korean marinated beef, egg, spinach, carrot and cucumber

Bulgogi kimbap is one of my favorite ways to turn classic Korean bulgogi into a complete meal. This version is filled with savory marinated beef, seasoned spinach, lightly sautéed carrot, egg, and fresh cucumber.

I used entrecôte for the beef, but you can use another tender cut that cooks quickly. If you don't want to make the bulgogi marinade from scratch, you can also use a ready-made Korean BBQ sauce for an easy shortcut.

Prep

25 min

Cook

20 min

Total

45 min

Makes

3 rolls

Recipe

Ingredients

Bulgogi Beef

90 g beef (entrecôte or another tender cut), thinly sliced

Bulgogi Marinade

2 tbsp soy sauce
2 tsp sugar
3 tbsp apple juice (optional)
2 tsp minced garlic
1 tbsp mirin or cooking wine (optional)
2 tsp sesame oil
Black pepper, to taste

Seasoned Spinach

Spinach
1 tsp minced garlic
Sesame oil, to taste
Salt, to taste

Carrot

Carrot, julienned
Olive oil, for sautéing
Salt, to taste

Egg roll

6 large eggs (2 eggs per kimbap roll)
Salt, a pinch

Seasoned Rice

360 g cooked rice
Sesame oil, to taste
Salt, to taste

Cucumber

Cucumber, finely julienned

For assembly

3 sheets gim (roasted seaweed)
Sesame oil, for brushing

Method

How to Make It

Marinate the beef

Combine the soy sauce, sugar, apple juice, minced garlic, mirin, sesame oil, and black pepper. Add the thinly sliced beef and mix well to coat.

Cook the bulgogi

Heat a pan over medium-high heat and cook the marinated beef until cooked through and lightly caramelized. Set aside.

Prepare the spinach

Either lightly sauté the spinach in a pan or blanch it in boiling water for about 30 seconds. If blanched, rinse briefly in cold water and squeeze out as much excess water as possible. Season with minced garlic, sesame oil, and salt.

Cook the carrot

Make the egg rolls

Beat the eggs with a pinch of salt. Cook in a pan as a thin omelet, then slice into long strips. Use approximately 2 eggs for each kimbap roll.

Prepare the cucumber

Finely julienne the cucumber. I like to use a mandoline to make thin, even strips. Keep the cucumber raw for a fresh crunch.

Seasoned the rice

Season the warm cooked rice with sesame oil and salt to taste. Mix gently and let it cool slightly before rolling.

Assemble the kimbap

Place one sheet of gim on a bamboo rolling mat, shiny side down. Spread about 120 g of seasoned rice evenly over the gim, leaving a small border at the top. Arrange the bulgogi, spinach, carrot, egg, and cucumber across the center.

Roll and slice

Roll the kimbap firmly using the bamboo mat, applying gentle pressure as you roll. Lightly brush the outside with sesame oil, then slice into bite-sized pieces with a sharp knife.

Celine's Tips

Entrecôte is the cut I used, but another tender, quick-cooking cut of beef works well too.

Don't overcook the carrot. Keeping a little texture gives the kimbap a better bite.

If you blanch the spinach, squeeze out the excess water well so the kimbap doesn't become soggy.

A mandoline makes it easy to get very thin cucumber strips, but a knife works too.

Wipe or lightly oil your knife between cuts for cleaner kimbap slices.

Easy Shortcut

Frequently Asked Questions

Can I use store-bought bulgogi sauce?

Yes. Store-bought Korean bulgogi or BBQ sauce is an easy shortcut when you don't want to make the marinade from scratch.

What cut of beef is best for bulgogi kimbap?

I used entrecôte, but other tender cuts of beef that cook quickly will also work well. Slice the beef thinly so it stays tender and is easy to roll inside the kimbap.

Can I make bulgogi kimbap ahead of time?

Kimbap is best eaten fresh on the day it is made. If you prepare the fillings ahead of time, keep them refrigerated separately and assemble the kimbap closer to serving.

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