Bulgogi Fried Kimbap recipe - ingredients, nutrition and when to eat it
This Korean street-food snack is made by coating kimbap filled with bulgogi and vegetables in beaten egg and breadcrumbs, then deep-frying it.
This Korean street-food snack is made by coating kimbap filled with bulgogi and vegetables in beaten egg and breadcrumbs, then deep-frying it. It's crisp on the outside and savory and hearty inside, making it great for lunch or an easy dinner.
Street food · 35 minutes to cook
Nutrition (per 660.3g serving): 3134.9 kcal · protein 30.1g · carbohydrate 85.8g · fat 288.7g · sodium 739.4mg
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: Place the fillings in the center and roll the kimbap firmly from the start so it won't come apart while frying.
Tips: The oil is ready when a breadcrumb rises right away and bubbles gently.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- White rice — 0.7 bowl
- Lean beef — 70 g
- Dried seaweed — 1 sheet
- Carrot — 20 g
- Spinach — 20 g
- Pickled daikon — 1 roll
- Soy sauce — 1 tsp
- Sugar — 0.5 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp
- Egg — 1 pc
- Flour — 2 Tbsp
- Breadcrumbs — 0.5 cup
- Cooking oil — 300 ml