Bulgogi and Scallion Gimbap recipe - ingredients, nutrition and when to eat it
This gimbap is made by rolling soy-sauce-seasoned bulgogi and fragrant scallions with rice in seaweed.
This gimbap is made by rolling soy-sauce-seasoned bulgogi and fragrant scallions with rice in seaweed. Sweet-savory beef and the fresh bite of scallions make it a filling choice for lunch or dinner.
Street food · 30 minutes to cook
Tips: Don’t spread the rice all the way to the edge of the seaweed or too thickly; this helps keep the fillings from squeezing out when you roll it.
Tips: If a lot of bulgogi sauce is left in the pan, cook it a little longer to reduce the moisture so the seaweed doesn’t get soggy.
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Ingredients (1 serving)
- Cooked rice — 1 bowl
- Seaweed sheets for gimbap — 1 sheet
- Bulgogi — 100 g
- Scallions — 0.5 pc
- Carrot — 0.3 pc
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp