Savory Grilled Meat Kimbap (Bulgogi Gimbap)

This savory grilled beef kimbap features tender meat, crisp vegetables, and sweet egg rolled in seaweed and rice, finished with a rich teriyaki drizzle.

Ingredients

• 2 sheets roasted seaweed (gim)
• 360 g cooked white rice
• 150 g grilled beef
• 1/2 cup shredded carrots
• 1/2 cucumber
• 2 strips yellow pickled radish (danmuji)
• 4 leaves fresh lettuce
• 2 strips cooked egg skin (jidan)
• 2 tbsp teriyaki sauce
• 1 tsp sesame seeds

Instructions

1. 1Place rice on seaweed

   

   Lay a sheet of seaweed onto a bamboo rolling mat with the rough side facing up. Take a ball of cooked white rice and place it right in the center of the nori sheet, ready to spread.

   Tip: Moisten your gloved hands or fingers slightly with water to prevent the sticky rice from clinging to you.
2. 2Spread rice on seaweed

   

   Evenly spread 180 grams of cooked white rice across the seaweed sheet, making sure to leave a small border at the top edge for sealing the roll later.

   Tip: Wet your fingers slightly with water or sesame oil to prevent the rice from sticking to your hands while spreading.
3. 3Add beef and carrots

   

   Lay a generous portion of cooked grilled beef in a neat horizontal line across the lower center of the rice layer, then top it with finely shredded carrots.

   Tip: Keep the ingredients grouped closely in a narrow strip to make rolling the kimbap much easier.
4. 4Add radish and cucumber

   

   Place a long strip of yellow pickled radish and a cucumber stick directly alongside the beef and carrots. This adds a bright, crunchy contrast and balances the savory flavors of the meat.

   Tip: Pat the pickled radish dry with a paper towel before adding to keep excessive moisture from dampening the seaweed.
5. 5Layer lettuce and egg

   

   Lay fresh lettuce leaves and a strip of cooked egg skin across the top of the filling ingredients. Layering these fresh elements completes the colorful filling stack before rolling.

   Tip: Ensure all ingredient strips are cut to roughly the same length as the seaweed sheet for uniform slices.
6. 6Roll the kimbap

   

   Using both hands and the bamboo mat, lift the edge of the seaweed and tightly roll it over the ingredients. Press gently as you roll to ensure a firm, compact cylinder that wont fall apart when sliced.

   Tip: Keep a firm and even pressure across the entire length of the bamboo mat as you roll forward.
7. 7Slice the kimbap

   

   Transfer the rolled kimbap to a cutting board. Use a sharp kitchen knife to carefully and evenly slice the roll into individual bite-sized pieces.

   Tip: Wipe the knife blade with a damp cloth or apply a touch of sesame oil between cuts to keep the rice from sticking to the metal.

Storing & Reheating Leftovers

Burn It Off

Frequently Asked Questions