Bulgogi Cheese Kimbap recipe - ingredients, nutrition and when to eat it
Bulgogi cheese kimbap is made by rolling sweetly sautéed beef and soft cheese with rice and vegetables in seaweed.
Bulgogi cheese kimbap is made by rolling sweetly sautéed beef and soft cheese with rice and vegetables in seaweed. One roll is filling enough for a busy lunch or a simple dinner.
Street food · 35 minutes to cook
Nutrition (per 466g serving): 679.7 kcal · protein 32.7g · carbohydrate 78.7g · fat 24.7g · sodium 1536mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the rice is too hot, it can make the seaweed soggy, so let it cool slightly before spreading it out.
Tips: Cook the bulgogi down well in the pan if any sauce remains, or the kimbap may come apart.
Tips: Place the cheese on the warm bulgogi so it melts softly.
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Ingredients (1 serving)
- Cooked rice — 210 g
- Lean beef — 70 g
- Cheese — 1 sheet
- Seaweed — 1 sheet
- Egg — 1 pc
- Pickled radish — 2 pc
- Carrot — 25 g
- Spinach — 25 g
- Onion — 15 g
- Soy sauce — 2 tsp
- Sugar — 1 tsp
- Garlic — 1 tsp
- Sesame oil — 1 tsp
- Whole sesame seeds — 1 tsp
- Cooking oil — 1 tsp
- Salt — 1 pinch