Spicy beef gimbap
The texture was enhanced by bok choy of "Spicy Bulgogi Kimbap" made with spicy and sweet stir-fried red pepper paste and sweet and salty grilled bulgogi, and the taste was added with the sauce of pork (steak + pork cutlet).
4 serving
Within 60 minutes
아빠의밥상
Ingredients
  • dried seaweed for kimbap
    6piece
  • instant rice
    2.5bowl
  • Bulgogi
    460g
  • Spinach
    300g
  • Pickled radish
    20ea
  • Stir-fried red pepper paste
    2T
  • Cheongyang red pepper
    5ea
  • Eggs
    4ea
  • Sesame oil
    4T
  • Bok choy
    2ea
  • sesame salt
    little
  • Salt
    2T
  • Steak sauce
    2T
  • Pork cutlet sauce
    2T
Cooking Steps
STEP 1/8
Mix rice with chopped cheongyang pepper, stir-fried red pepper paste, and sesame oil
STEP 2/8
Add 1T of salt, blanch spinach in boiling water for 2-3 minutes, add 1T of remaining salt and sesame oil, and mix
STEP 3/8
Eggs are used to make egg garnish.. If you grill it on low heat, you don't have to put 2 or 3 lines in the gimbap, and it's easy to cut
STEP 4/8
The purchased Eonyang Bulgogi (5 sheets, about 7,000 won) is lightly oiled and grilled moderately over medium heat
STEP 5/8
When you're done preparing the ingredients, prepare some water on a small plate (wet the end of the kimbap) and prepare the remaining 1T of sesame oil (for applying the rolled kimbap)
STEP 6/8
Put the prepared ingredients such as rice and two rows of bulgogi on top of the meat, and spread the sauce (steak + pork cutlet) to your liking.
STEP 7/8
Put a bit of sesame oil on the rolled gimbap and cut the gimbap!
TIP) Apply some sesame oil or water to the blade before cutting, and if you cut the last part of the seaweed so that the part goes down, the sideburn phenomenon will decrease
STEP 8/8
It's good to eat it with the leftover pickled radish
If you want to add more bulgogi flavor, it is also a good idea not to add stir-fried red pepper paste. Also, keep in mind that onions and garlic that are finely chopped in the rice for gimbap will help your appetite and keep your health
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