Photograph of the finished Bulgogi gimbap

Korea · Cơm cuốn bò nướng Bulgogi gimbap

Bulgogi gimbap

50 min Hands-on time + 2 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef Beef 1.8 lb
  • Photograph of Steamed rice Steamed rice 2.2 lb
  • Photograph of Nori seaweed Nori seaweed 12 sheets
  • Photograph of Soy sauce Soy sauce ½ cup
  • Photograph of Pear Pear 1.2
  • Photograph of Danmuji pickled yellow radish Danmuji pickled yellow radish 8.5 oz
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Spinach Spinach 11.3 oz
  • Photograph of Sesame oil Sesame oil ⅓ cup
  • Photograph of Roasted sesame seeds Roasted sesame seeds 1.7 oz

Method

  1. 1 Marinate thinly sliced beef with soy sauce, pureed pear, garlic, and sesame oil for 2 hours.
  2. 2 Sauté the meat over high heat for 4 minutes, then simmer until the sauce has reduced.
  3. 3 The water must be completely evaporated; if the meat is still wet with sauce, the rolls will fall apart and the seaweed will become soggy.
  4. 4 Make omelets into flat sheets, then cut them into strips. Blanch spinach and drain.
  5. 5 Mix warm rice with sesame oil, salt, and sesame seeds, then spread it onto the seaweed, leaving a border untouched.
  6. 6 Arrange the beef and fillings in rows, then roll tightly and cut with a wet knife.
Start cooking