Best Korean Picnic Food, Bulgogi Kimbap | 불고기김밥

 

 Bulgogi Kimbap 

Annyeonghaseyo! Hello K Friends! I am hoping that you are doing very well!

Again, it is the season for picnics! So, we’d better make great picnic foods. Without a doubt, Kimbap, Seaweed Rice Rolls is one of the most popular Korean picnic foods. On the other hand, bulgogi, beef BBQ, is one of the most famous Korean cuisines in the world. So, can we combine the two popular cuisines, making a bit different type of kimbap? Why not? Let’s make Bulgogi kimbap together right away! 

Ingredients: 5 seaweed sheets for kimbap, 10 ounces beef, 1 carrot, 4 eggs, 10 pieces lettuce, 3 bowls of rice

Bulgogi seasoning: 2T soy sauce, 1T honey or sugar, 1T cooking wine, 1t minced garlic, a bit of minced ginger, 1T sesame oil, a bit of pepper

                       How to make it

Step 1: Seasoning Bulgogi 

Remove some blood with kitchen towels. You can use your favorite cut of beef. It's good to slice the beef as thin as possible. 

Add 2 tablespoons of soy sauce, 1 tablespoon of cooking wine, 2 tablespoons of honey or sugar, half a tablespoon of minced garlic, a bit of minced ginger, 1 tablespoon of sesame oil, and a bit of pepper. 

Mix well with seasoning. Marinate the bulgogi for about 10 minutes. 

Step 2: Preparing other Ingredients 

I'm going to slice the carrots with a slicer today. 

If you don't have a slicer, you can cut it with a knife. Slice it thinly. I'm going to stir-fry it in a pan. 

Crack 4 eggs. Place four eggs in a bowl. Add about a pinch of salt. Beat the eggs with chopsticks or a fork.

Step 3: Stir-frying 

Add a bit of oil to the preheated pan. And wipe it off with a kitchen towel. Pour in the egg mixture. 

Cover the lid. Cook it slowly over low heat. 

When the bottom is set, turn the egg mixture over. 

In 2 minutes, place it on a plate. I'm going to cool it down and cut it. Add a bit of oil to the preheated pan. Add the sliced carrots. Stir-fry the carrots for 1 to 2 minutes over high heat. Season with a pinch of salt. 

Place the marinated beef in a preheated pan. Stir-fry it over high heat.

 Turn off the heat when there is a little moisture left. 

Add 1 tablespoon sesame oil while the rice is hot. Add 1/2 teaspoon salt. Mix well with a rice paddle until well-seasoned.

Cut the egg lengthwise into 1/2-inch thick strips. Wash some lettuce in water and drain them. 

 I arranged all the ingredients together on a plate. 

Step 4: Making Kimbap 

Koreans use a bamboo rolling mat when rolling kimbap. This is seaweed papers for kimbap. You can buy it at a Korean Mart or Amazon. 

If you look at seaweed sheets, there is a rough and shiny side. Put the rough side up and the longer side towards you. Make the rice about the size of a small baseball and put it on the seaweed sheet. 

Spread the rice evenly and thinly using your fingers. TIP: Leave about 1 inch at the end. This way, the rice won't come out when you roll the kimbap.

 Put two washed and drained pieces of lettuce on top of the rice. Put the eggs, the carrots, and the bulgogi. 

Then roll all the ingredients and press gently. At this point and continue to press gently to close the ingredients in tightly. And press gently again. 

Roll the rest in the same way. Rub the kimbap roll with a bit of sesame oil. Then, the taste of kimbap is much better. Lastly, sprinkle some sesame seeds. You can cut the roll into bite sizes. Wow, it looks so colorful!

 Put some sesame oil or water on the knife. This will keep rice from sticking to the knife. Healthy and delicious bulgogi kimbap is done!

It is very typical that you eat bulgogi with lettuce. That’s why I added a bit of lettuce to the Bulgogi kimbap. 

Depending upon your favorite, however, you can change the lettuce with another vegetable. I am hoping that you try to make this Bulgogi Kimbap and go for a picnic! Hope you enjoyed my choice today!  Have a great day! See you next time! Gamsahapnida! Annyeonghigyeseyo! 

Ingredients

• 5 seaweed sheets for kimbap
• 10 ounces beef
• 1 carrot
• 4 eggs
• 10 pieces lettuce
• 3 bowls of rice

Bulgogi seasoning

• 2T soy sauce
• 1T honey or sugar
• 1T cooking wine
• 1/2T minced garlic
• a bit of minced ginger
• 1T sesame oil
• a bit of pepper

 Notes

• It's better to use rice after cooling it down rather than when it's hot.

Instructions

Step 1: Seasoning Bulgogi 

• Slice the beef thinly. Add 2 tablespoons of soy sauce, 1 tablespoon of cooking wine, 2 tablespoons of honey or sugar, half a tablespoon of minced garlic, a bit of minced ginger, 1 tablespoon of sesame oil, and a bit of pepper. Mix well with seasoning. Marinate the bulgogi for about 10 minutes. 

Step 2: Preparing other Ingredients 

• Slice the carrots with a slicer. Slice it thinly. Crack four eggs. Add about a pinch of salt. Beat the eggs.

Step 3: Stir-frying 

• Add a bit of oil to the preheated pan. Pour in the egg mixture. Cover the lid. Cook it slowly over low heat. Turn the egg mixture over. Add a bit of oil to the preheated pan. Add the sliced carrots. Stir-fry it for 1~2 minutes over high heat. Season with a pinch of salt. Place the marinated beef. Stir-fry it over high heat. Turn off the heat when there is a little moisture left. Add 1 tablespoon of sesame oil and  1/2 teaspoon salt. Mix it well. Cut the egg lengthwise into 1/2-inch thick strips. 

Step 4: Making Kimbap 

• Spread the rice evenly. Put two pieces of lettuce. Put the eggs. Put the carrot. Lay the bulgogi. Then roll all the ingredients and press gently to close the ingredients in tightly. And press gently again. Rub the kimbap roll with a bit of sesame oil. Lastly, sprinkle some sesame seeds. Cut the roll into bite sizes. Delicious bulgogi Kimbap is done!

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