Description
A mouthwatering fusion of Korean and Japanese flavors—tender, sweet-savory bulgogi beef wrapped with crisp veggies and seasoned sushi rice in nori rolls. Perfect for a colorful, handheld appetizer or main dish that’ll impress anyone!
Ingredients
For the Gimbap (roll):
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300 g cooked short‑grain rice (cooled)
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2 sheets seaweed (nori)
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½ cucumber, julienned
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1 small carrot, julienned
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Korean pickled radish (danmuji), to taste
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¼ red cabbage, thinly sliced
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2 eggs (to make thin omelette strips)
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1 tbsp sesame seeds
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½ tbsp sesame oil
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1 tbsp rice vinegar
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½ tsp fine sea salt
For the Bulgogi Beef:
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200 g thinly sliced beef (e.g., ribeye or sirloin)
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30 ml soy sauce
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30 g monk fruit sweetener (or substitute brown sugar)
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¼ tsp sesame oil
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¼ tsp ground ginger
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1 clove garlic, minced
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⅛ tsp chili powder
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¼ tbsp rice vinegar
Instructions
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Cook the eggs: Beat eggs with a pinch of salt. Cook in non-stick skillet into a thin omelet, flip when set, then let cool and slice into strips.
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Make bulgogi: Mix soy sauce, sweetener, sesame oil, ginger, garlic, chili, and rice vinegar. Marinate beef 30 min (or overnight). Stir-fry on medium-high heat until caramelized and cooked. Set aside.
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Season rice: Combine sesame oil, vinegar, and salt—drizzle over rice and mix well.
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Assemble rolls: On a bamboo mat with nori (shiny side down), spread rice thinly, leaving 1 cm at top. Layer beef, cucumber, carrot, pickled radish, cabbage, and egg strips. Roll tightly, sealing with water.
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Finish & serve: Slice with a sharp, wet knife into 8–10 pieces. Sprinkle sesame seeds. Serve with soy sauce or spicy mayo.
Notes
Make ahead: Marinate beef and cook rice in advance. Assemble just before serving for best texture.
Variations: Add avocado or perilla leaves; swap monk fruit for sugar
Storage: Store wrapped in plastic wrap in fridge up to 1 day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main / Appetizer
- Method: Rolling / Stir-frying
- Cuisine: : Korean–Japanese Fusion