What is Bulgogi Kimbap?

Kimbap is a Korean Seaweed Rice Roll that includes seasoned rice And various vegetables and meat that’s rolled in dried seaweed (kim). It’s so delicious and makes for a fantastic snack or lunch!

Though most of the flavor comes from sesame oil and individually seasoned meats and veggies, the one particular ingredient that is the heart of Kimbap is “danmuji,” or bright yellow pickled radish that you could find at the Korean grocery store in the refrigerated section.

Also, everything in the roll is mixed so well that you don’t need to dip it into any type of sauce. Once you have all the ingredients prepped, the building goes by Pretty quickly, and it’s worth it because it’s like having a well-balanced meal in every bite.

Ingredients

• 7 sheets roasted Korean or sushi-grade seaweed (nori)

• 5½ cups cooked short-grain rice, cooled

• 1 tablespoon roasted sesame seeds

• 14 Korean perilla leaves, stems removed

• 1 pound bulgogi (Korean marinated beef), cooked

• 7 strips Korean yellow pickled radish (danmuji)

• 14 pieces seasoned burdock root (optional, for added crunch)

• 1 cucumber (English or Lebanese), seeds removed and julienned (about 270g / 10 oz)

• 1 medium carrot, julienned (about 220g / 8 oz; use a mandoline for uniform slices)

• 1–2 tablespoons sesame oil (for finishing)

• 3 tablespoons rice vinegar

• 2 tablespoons white sugar

• 1–2 teaspoons kosher salt

Instructions

1. Prepare the Rice

1. In a large bowl, combine the cooled cooked rice with rice vinegar, sugar, and salt.

2. Gently fold in the roasted sesame seeds, mixing evenly without mashing the rice.

2. Set Up Your Workstation

1. Place a bamboo sushi mat on a clean surface.

2. Lay a sheet of roasted seaweed shiny-side down on the mat.

3. Assemble the Kimbap

1. Spread a thin layer of seasoned rice evenly over about 90% of the seaweed, leaving the top edge uncovered for sealing.

2. In the center of the rice, layer the fillings in this order:

   • Perilla leaves

   • Cooked bulgogi

   • Pickled radish

   • Seasoned burdock root

   • Cucumber

   • Carrot

4. Roll the Kimbap

1. Starting from the bottom, lift the bamboo mat and gently roll it over the fillings, keeping the roll tight.

2. Continue rolling until the seam is at the bottom.

3. Dab a little water or a few grains of rice along the edge if the seaweed isn’t sticking.

5. Finish and Slice

1. Use the bamboo mat to press and shape the roll firmly.

2. Brush the outside of the roll lightly with sesame oil for shine and flavor.

3. Repeat with the remaining ingredients until all rolls are made.

4. Using a sharp knife, slice the rolls into even bite-sized pieces, wiping the blade with a damp cloth between cuts to prevent sticking.

Tips & Notes

• Knife prep: A wet, sharp knife ensures clean slices.

• Rice control: Use just enough rice to cover the seaweed thinly; too much rice makes rolling difficult.

• Keep it fresh: Kimbap is best enjoyed the day it’s made but can be refrigerated for a few hours if wrapped tightly.

Variations

• Add avocado or spinach for a fresh twist.

• Swap bulgogi for grilled chicken, tofu, or even smoked salmon for variety.

• Sprinkle extra sesame seeds over the top before serving for added crunch.

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Cook’s Tips for Kimbap Recipe

Feel free to add any ingredients you might deem yummy. Some recipes include fish cake, crab, or burdock root.

If you’d prefer to, you can add sesame or julienned perilla leaves instead of spinach, which adds a burst of freshness.

Season all of the individual ingredients well, but don’t go nuts.

The ingredient from which this meal adds the most flavor should be the marinated beef.

The rice should be a tad dull, and everything together needs to be balanced, all in one bite. However, if you have leftovers, just dip the pieces in egg and pan-fry them for a yummy twist.

What is the difference between sushi and kimbap?

They are similar in how they include steamed seaweed and rice. However, sushi rice is seasoned with vinegar, whereas kimbap rice is seasoned with sesame oil. Cut it. Kimbap rice gets dry quickly, so you should eat it the day you make it.