Bulgogi and Pickled Radish Kimbap recipe - ingredients, nutrition and when to eat it
This kimbap is made with bulgogi, crisp pickled radish, and vegetables rolled with rice in seaweed and cut into bite-sized pieces.
This kimbap is made with bulgogi, crisp pickled radish, and vegetables rolled with rice in seaweed and cut into bite-sized pieces. Sweet beef and tangy radish make a satisfying, refreshing combination. It’s great for a simple lunch or a picnic lunchbox.
Street food · 30 minutes to cook
Tips: Drain the pickled radish and spinach well to keep the seaweed from getting soggy.
Tips: Lay the bulgogi in a long strip so the cross-sections look even when sliced.
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Ingredients (1 serving)
- Rice (white rice) — 1 bowl
- Beef (lean) — 80 g
- Pickled radish sheets — 4 sheet
- Gim (seaweed sheets for gimbap) — 1 sheet
- Carrot — 20 g
- Spinach — 20 g
- Soy sauce — 1 tsp
- Sugar — 0.5 tsp
- Garlic — 0.3 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 0.5 tsp