Bulgogi Kimbap
Bulgogi Kimbap
Get this quick and easy Korean-inspired recipe by Sarah Benjamin.
  • Difficulty Level Easy
  • Technique Sauteing
  • Preparation Time 50 minutes
  • Cooking Time 5 minutes
  • Yield 3 servings
  • 300 grams thinly sliced Beef
  • ½ Asian Pear
  • 1 Carrot, peeled and cut into matchsticks
  • 3 tablespoons Soy sauce
  • 1 tablespoon Sugar
  • 2 cloves Garlic, finely chopped
  • ½ tablespoon Sesame oil
  • 3 cups freshly cooked Japanese rice
  • 4 large sheets Nori seaweed
  • 2 tablespoons Sesame seeds
  • To serve:
  • English Mustard Soy Sauce
  1. First, grate the pear finely and mix with the beef. Marinate for 20-30 minutes. Drain the liquid away
  2. Heat up 1 tablespoon of oil in a large frying pan over high heat. Saute the garlic, then add the carrot. Once the carrot is softened, add the beef. Pour in the soy sauce, sugar and sesame oil and stir to coat. When the beef is cooked, remove and set aside
  3. On a bamboo sushi roller, lay out a sheet of Nori. Spread an even layer of one-quarter of the rice onto it, then scatter one-quarter of the sesame seeds on top. Take one-quarter of the beef and carrot filling and place it on the rice in a neat line near you
  4. With the bamboo mat to help you, roll the kimbap tightly away from you, giving it one final squeeze at the end. Repeat with the remaining ingredients
  5. Cut the kimbap into long pieces and serve with mustard and soy sauce

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