Kimchi Bulgogi Gimbap recipe - ingredients, nutrition and when to eat it
Kimchi Bulgogi Gimbap is made by rolling sweet-savory stir-fried beef and tangy stir-fried kimchi with rice in a sheet of seaweed.
Kimchi Bulgogi Gimbap is made by rolling sweet-savory stir-fried beef and tangy stir-fried kimchi with rice in a sheet of seaweed. It’s filling yet brightened by the kimchi, making it a great choice for a packed lunch or picnic.
Rice bowls · 30 minutes to cook
Nutrition (per 393.5g serving): 534.4 kcal · protein 21.4g · carbohydrate 76.6g · fat 14.6g · sodium 1078.1mg
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: Spread the rice in a thin layer and leave the edges of the seaweed uncovered to make rolling easier.
Tips: Squeeze out a little of the kimchi’s liquid before stir-frying to help keep the gimbap from getting soggy.
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Ingredients (1 serving)
- Cooked white rice — 1 cup
- Nori — 1 sheet
- Lean beef — 70 g
- Napa cabbage kimchi — 50 g
- Carrot — 20 g
- Spinach — 20 g
- Sesame oil — 1 tsp
- Toasted sesame seeds — 0.5 tsp
- Soy sauce — 1 tsp
- Sugar — 0.5 tsp
- Garlic — 0.5 clove
- Cooking oil — 1 tsp
- Salt — 0.2 tsp