Bulgogi and Kimchi Gimbap recipe - ingredients, nutrition and when to eat it
Bulgogi and Kimchi Gimbap is made by rolling sweet and savory stir-fried bulgogi and tangy kimchi with rice in seaweed, then slicing it into bite-sized pieces.
Bulgogi and Kimchi Gimbap is made by rolling sweet and savory stir-fried bulgogi and tangy kimchi with rice in seaweed, then slicing it into bite-sized pieces. It's filling, and the bright flavor of the kimchi makes it a great fit for a lunchbox or an easy dinner.
Street food · 30 minutes to cook
Nutrition (per 370g serving): 512.5 kcal · protein 22.6g · carbohydrate 75.1g · fat 12.3g · sodium 687.1mg
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: Squeeze out a little of the kimchi's liquid so the gimbap doesn't get soggy.
Tips: Spread the rice in a thin layer all the way to the edge of the seaweed so the roll stays sealed.
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Ingredients (1 serving)
- White rice — 1 bowl
- Lean beef — 80 g
- Napa cabbage kimchi — 40 g
- Gim for gimbap — 1 sheet
- Onion — 20 g
- Soy sauce — 1 tsp
- Sugar — 0.5 tsp
- Garlic — 0.5 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 0.5 tsp
- Cooking oil — 0.5 tsp