Korean Seaweed Rice Roll (Bulgogi Gimbap) – Aroma Asian
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Korean Seaweed Rice Roll (Bulgogi Gimbap)

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Ingredients

Adjust Servings:
Ingredient A
2 cup Rice
4 cup Water
1 tbsp Sesame Oil
1 tsp Salt
Ingredient B
250g Beef Slice
2 tsp Soy Sauce
1 tsp Rice Wine
1 tsp Sugar
1 tsp Sesame Oil
1/2 tsp Minced Garlic
Ingredient C
250g Spinach
1 tsp Sesame Oil
1/4 tsp Salt
Ingredient D
2 pcs Egg
1/4 tsp Salt
Ingredient E
2 stick Carrot
5 strips Pickled Yellow Radish
5 sheet Roasted Seaweed Nori

Nutritional information

426
Calories
13g
Total Fat
830
Sodium
10g
Sugar
59g
Carb
17g
Protein

Korean Seaweed Rice Roll (Bulgogi Gimbap)

Features:
  • Beef
  • Carrot
  • Rice
  • Vegetable
Cuisine:

A combination of meat, vegetables, pickles and rice wrapped in a dried seaweed.

  • 10 mins
  • Serves 4
  • Easy

Ingredients

  • Ingredient A

  • Ingredient B

  • Ingredient C

  • Ingredient D

  • Ingredient E

Directions

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Gimbap is the most popular snacks in Korea which are practically sold everywhere. Traditionally, the rice is lightly seasoned while fillings are individually seasoned and cooked which yields an interesting combination of textures and flavours. Recommend to add any additional meat or vegetables for better tasting.

 

Below is the preparation steps:

  • Wash and cut beef into 1/2 inch-thick long strips
  • Cut pickled radish into 1/2-inch thick strips
  • Wash and julienne carrot 





Steps

1
Done
30 mins

Rice Preparation

Add rice and water into the rice cooker and set to cook, mix in remaining Ingredient A for seasoning once the rice is cooked.

2
Done
3 mins

Beef Preparation

Add Ingredient B in a bowl then stir-fry over medium-high heat in a saucepan until cooked through.

3
Done
2 mins

Spinach Preparation

Bring a large pot of water to a boil over high heat and blanch the spinach. Place spinach immediately under running tap water, then squeeze dry. Season with remaining Ingredient C.

4
Done
2 mins

Carrot Preparation

Heat a lightly oiled pan over medium-high heat. Stir-fry the carrots until softened. Lightly season with a pinch of salt.

(You may continue by using the saucepan for stir-fry beef earlier.)

5
Done
3 mins

Egg Preparation

Crack and beat the eggs in a bowl with a fork. Stir in a pinch of salt. Heat a small non-stick pan over medium-low heat. Add the eggs to the pan. When the bottom is set, flip it over. Transfer to a cutting board. Cut lengthwise into 3/4-inch thick strips.

6
Done
5 mins

Dish Preparation (I)

Arrange all the ingredients together on a plate.When all the other ingredients are ready, remove the rice from the rice cooker and leave to chill.

7
Done
3 mins

Dish Preparation (II)

Put a sheet of dried seaweed, shiny side down and the longer side toward you, on a bamboo mat. Spread 1 cup of rice evenly over the dried seaweed, using a rice paddle or fingers.

8
Done
2 mins

Dish Preparation (III)

Lay the prepared ingredients on top of the rice close to the side toward you. Lift the entire bottom edge with both hands and roll over the filling away from you, tucking in the excess filling using fingers.

9
Done
3 mins

Dish Preparation (IV)

Put firm pressure over the roll with the help of the bamboo mat. Then, continue to roll again, putting pressure evenly over the roll using both hands.

10
Done
2 mins

Dish Preparation (V)

Rub or brush the roll with a little bit of sesame oil for extra flavour and shiny look. Cut the roll into 1/2-inch thick bite sizes. Arrange on a place and ready to serve.

(Apply a little bit of sesame oil to a sharp knife to prevent rice from sticking.)

Lene

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