Bulgogi Kimbap (Bulgogi Seaweed Rice Rolls)

Method8 steps

1. 1

   Step 1: Choose one rice-seasoning option. For homemade seasoning, mix 3 tbsp rice vinegar, 2 tbsp white sugar and 1 tsp fine sea salt in a microwave-safe bowl, then microwave for about 30 seconds and stir until the sugar dissolves. Alternatively use exactly 3 tbsp ready sushi seasoning sauce instead of all three homemade ingredients. Do not combine both options.

   Uses 3 tbsp rice vinegar — homemade option only · 2 tbsp white sugar — homemade option only · 1 tsp fine sea salt — homemade option only · 3 tbsp ready sushi seasoning — alternative only

2. 2

   Step 2: In a large bowl, mix the full 5½ cups already-cooked cooled short-grain rice with the one chosen rice seasoning and the full 1 tbsp toasted sesame seeds. Keep the 1–2 tbsp sesame oil separate for brushing the finished rolls.

   Uses 5½ cups steamed short-grain rice, already cooked and cooled for assembly · One selected rice-seasoning batch — homemade OR ready sauce · 1 tbsp toasted sesame seeds for the rice

3. 3

   Step 3: Wash the perilla leaves (14) and remove their stems. Wash and deseed the cucumber, then julienne it; wash, peel and julienne the carrot (1). Have the full 500 g fully cooked bulgogi, 7 ready yellow radish strips and 14 ready seasoned burdock strips available. Divide the seasoned rice and beef, cucumber and carrot among seven rolls; each roll uses 2 perilla leaves, 1 radish strip and 2 burdock strips.

   Uses 14 Korean perilla leaves, washed and stems removed; 2 leaves per roll · 500 g bulgogi beef, already marinated and fully cooked · 7 ready Korean yellow radish pickle strips; 1 per roll · 14 ready seasoned burdock root strips; 2 per roll · 1 English or Lebanese cucumber (270 g), washed, deseeded and julienned · 1 medium carrot (220 g), washed, peeled and julienned · Full prepared seasoned rice batch for seven rolls

4. 4

   Step 4: Place one roasted seaweed sheet on a bamboo sushi mat. Spread one-seventh of the same seasoned rice thinly over about 90% of the sheet, leaving the upper edge clear for sealing. Reserve the other six sheets and six rice shares for the remaining rolls.

   Uses 1 of the same 7 roasted seaweed sheets · One-seventh of the same seasoned rice batch

5. 5

   Step 5: Place one roll’s prepared fillings across the lower centre of the rice in this order: 2 perilla leaves, one-seventh of the cooked bulgogi, 1 yellow radish strip, 2 seasoned burdock strips, and one-seventh each of the prepared cucumber and carrot.

   Uses One seaweed sheet spread with its seasoned-rice share · One-seventh of the prepared cooked-beef and vegetable fillings, including 2 leaves, 1 radish strip and 2 burdock strips

6. 6

   Step 6: Lift the lower end of the mat to cover the fillings, then roll firmly toward the upper edge. If the seaweed edge does not stick, use a small water dab or a few grains from the same rice supply to seal it. Roll once more in the mat to make the shape firm. Repeat the spreading, filling and rolling sequence for the remaining six sheets and reserved shares, producing seven rolls from the one ingredient batch.

   Uses First filled seaweed-and-rice sheet ready to roll · Remaining 6 of the same 7 seaweed sheets · Remaining six-sevenths of the same seasoned rice batch · Remaining six-sevenths of the same prepared filling batch · A little water to seal a seaweed edge if needed, optional; amount unspecified

7. 7

   Step 7: Brush the same total 1–2 tbsp sesame oil over the outside of all seven completed rolls for a glossy savoury finish. This oil coats the rolls and is not another rice-seasoning ingredient.

   Uses Seven completed filled kimbap rolls · 1–2 tbsp sesame oil total for brushing all seven finished rolls

8. 8

   Step 8: Cut the coated rolls into bite-size slices with a clean sharp knife and serve promptly. Alternatively keep the same rolls whole, wrap in foil and cut each through the middle for the burrito-style serving option. Seven rolls make about four meal portions; the two serving styles are alternative presentations of the same batch.

   Uses Same seven finished sesame-oil-coated kimbap rolls