Bulgogi Kimbap

Ingredients - Serves 4

• Salt - To taste
• Sesame oil - 1 tablespoon
• Seaweed sheets - 4
• Egg - 2, fried and sliced
• Pickled radish - 1/2 cup, sliced
• Carrot - 1, julienned and sautéed
• Spinach - 1 cup, blanched
• Bulgogi beef - 1 cup, cooked
• Short grain rice - 2 cups

Let's Get Started

1. Cook the rice according to the package instructions. Once cooked, mix in the sesame oil and a pinch of salt.
2. Prepare the bulgogi beef according to your favorite recipe.
3. Blanch the spinach in boiling water, then rinse under cold water. Squeeze out the excess water and season with a pinch of salt.
4. Sauté the julienned carrot in a little oil until soft.
5. Fry the eggs in a non-stick pan, then slice into thin strips.
6. Place a seaweed sheet on a bamboo sushi mat. Spread a thin layer of rice on the seaweed, leaving about an inch at the top.
7. Arrange the beef, spinach, carrot, pickled radish, and egg in a line on the rice.
8. Roll the kimbap tightly using the bamboo mat, then slice into bite-sized pieces.
9. Repeat with the remaining ingredients.
10. Serve the bulgogi kimbap with soy sauce or your favorite dipping sauce.

Dietary Info

• Dish Type: Main Course
• Prep Time: 60 minutes
• Cook Time: 30 minutes
• Calories: 550
• Fat: 15g
• Carbs: 80g
• Protein: 25g
• Sodium: 1500mg
• Sugar: 10g