Bulgogi Kimbap
This is gimbap made with simple ingredients. It is more delicious and nutritious with bulgogi and light and fragrant perilla leaves. It's good for an autumn picnic menu.
2 serving
Within 30 minutes
시크릿로즈
Ingredients
  • Bulgogi
  • Kim
  • instant rice
  • Pickled radish
  • Sesame leaf
  • Sesame
Cooking Steps
STEP 1/6
I'll hang the link below for how to make Korean beef bulgogi. When you make bulgogi gimbap with separate vegetables, you just have to stir-fry the meat. It's made of Korean beef bulgogi on the day we eat Korean beef.
STEP 2/6
Since bulgogi is seasoned, mix it well with sesame oil without seasoning the rice. Rice is made with sorghum that I bought during my trip to Jirisan Mountain. It's detoxifying and savory.
STEP 3/6
The reason why we put a piece of seaweed on the bottom for gimbap and peel the plastic is to make the gimbap tightly. No matter how well I roll it, Kimbabma, which keeps loosening up, is a method that my friend, who felt sorry for me, taught me about 10 years ago. Even if you roll it up, you can make a hard and well-dried gimbap
STEP 4/6
Put two perilla leaves and put bulgogi on top
STEP 5/6
I chopped up the yellow radish and put it on top. The chewy texture is better than normal pickled radish.
STEP 6/6
Pull the vinyl forward and roll it. If you roll it up, you'll know. I don't know how to make it pretty, but it doesn't roll hard. If there's a gimbap that keeps loosening up while making a lunch box, roll it like this
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