Two-Tone Bulgogi
Kimchi Fried Rice Gimbap

A clever two-tone gimbap featuring sweet caramelized bulgogi on one side and spicy kimchi fried rice on the other, wrapped together with fresh vegetables and perilla leaves.

Ingredients

• 200 g beef slices
• 1 tbsp light soy sauce
• 0.5 tbsp white sugar
• 1 tbsp maltose syrup
• 2 eggs
• 100 g spinach
• 1 carrot
• 1 cucumber
• 1 portion spicy kimchi fried rice
• 2 sheets dried seaweed
• 4-5 leaves perilla leaves
• 1 tbsp sesame oil
• 1 tsp sesame seeds
• to taste salt
• to taste cooking oil

Instructions

1. 1Stir-fry the beef

   

   Add raw beef slices into a pan and stir-fry them until they change color, ensuring the meat is evenly seared.

   Tip: Stir-fry over high heat for a short time to keep the beef tender.
2. 2Season the beef

   

   Add 1 spoonful of light soy sauce, half a spoonful of white sugar, and 1 spoonful of maltose syrup directly into the pan with the cooked beef.

   Tip: Stir quickly over high heat until the sauce caramelizes and coats the beef.
3. 3Shred the carrots

   

   Use a grater to shred carrots into thin strips directly over a glass bowl for easy collection.

   Tip: Keep a firm grip on the carrot to ensure even and safe shredding.
4. 4Cut the cucumbers

   

   Cut cucumbers into long, thin strips on a wooden cutting board to prepare them as a fresh filling component.

   Tip: Slice evenly so the cucumber strips fit neatly into the gimbap roll.
5. 5Crack and whisk eggs

   

   Crack two eggs into a glass measuring container and whisk them evenly using a spoon.

   Tip: Whisk thoroughly until the yolks and whites are completely combined.
6. 6Blanch the spinach

   

   Bring water to a boil, add a pinch of salt, and submerge the spinach leaves to blanch them briefly.

   Tip: Do not overcook the spinach to maintain its vibrant green color and crisp texture.
7. 7Fry the egg pancake

   

   Pour the evenly whisked beaten eggs into a hot pan and fry them into a thin egg pancake.

   Tip: Ensure the pan is evenly coated with oil so the eggs do not stick.
8. 8Stir-fry the shredded carrots

   

   Add salt to the shredded carrots and stir-fry them in the pan until they become softened.

   Tip: Stir continuously over medium heat to soften the carrots evenly.
9. 9Spread the kimchi fried rice

   

   Prepare a portion of spicy kimchi fried rice and spread it evenly onto a sheet of dried seaweed.

   Tip: Leave a small border at the top edge of the seaweed sheet empty to seal the roll properly.
10. 10Assemble the filling ingredients

    

    Place the prepared shredded carrots, egg strips, cucumber strips, blanched spinach, and cooked beef sequentially on top of the rice layer.

    Tip: Arrange the ingredients neatly and compactly to make rolling easier.
11. 11Add perilla leaves

    

    Place fresh perilla leaves on top of the assembled ingredients right before rolling the gimbap.

    Tip: Make sure the perilla leaves cover the length of the filling to impart fragrance in every bite.
12. 12Roll the gimbap

    

    Roll the seaweed sheet tightly from bottom to top, enclosing all the fillings securely.

    Tip: Apply gentle and even pressure while rolling to keep the gimbap compact and firm.
13. 13Brush with sesame oil and sesame seeds

    

    Lightly brush the rolled gimbap with aromatic sesame oil and evenly sprinkle sesame seeds over the top to enhance the rich flavor and fragrance.

    Tip: Brushing sesame oil while the gimbap is slightly warm helps the sesame seeds adhere better and deepens the aroma.

Storage & Handling

Burn It Off

Frequently Asked Questions