Bulgogi Kimbap with Spicy Mayo

Bulgogi Kimbap with Spicy Mayo

Ingredients:

For the Rice:

• 2 cups short-grain rice (sushi rice)

• 2 1/2 cups water

• 2 tablespoons rice vinegar

• 1 tablespoon sugar

• 1 teaspoon salt

For the Bulgogi Beef:

• 200 g (7 oz) beef (sirloin or ribeye), thinly sliced

• 3 tablespoons soy sauce

• 1 tablespoon sugar

• 1 tablespoon sesame oil

• 1 tablespoon minced garlic

• 1 tablespoon grated ginger

• 1 tablespoon sesame seeds (optional)

• 1 tablespoon vegetable oil (for cooking)

For the Fillings:

• 1 carrot, julienned

• 1 cucumber, julienned

• 1 bunch spinach, blanched and squeezed dry

• 3 eggs, beaten and cooked into a thin omelet, then sliced into strips

• 4-5 strips of yellow pickled radish (danmuji)

• 5 sheets of roasted seaweed (kim)

For the Spicy Mayo:

• 3 tablespoons mayonnaise

• 1 tablespoon gochujang (Korean chili paste)

• 1 teaspoon sesame oil

For Serving:

• Sesame seeds (for garnish)

• Soy sauce or dipping sauce (optional)

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Instructions:

Prepare the Rice:

1. Rinse the rice until the water runs clear. Cook the rice with water in a rice cooker or on the stovetop.

2. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Let it cool slightly.

Marinate and Cook the Bulgogi Beef:

1. In a bowl, combine the thinly sliced beef with soy sauce, sugar, sesame oil, minced garlic, grated ginger, and sesame seeds. Let it marinate for at least 15 minutes.

2. Heat a pan over medium-high heat and add vegetable oil. Cook the beef until fully cooked and slightly caramelized. Set aside.

Prepare the Fillings:

1. Blanch the spinach in boiling water for 1-2 minutes, then rinse under cold water and squeeze out excess moisture. Season lightly with salt and sesame oil.

2. Sauté the julienned carrot in a pan with a little oil until slightly softened. Set aside.

3. Cook the beaten eggs into a thin omelet, then slice into strips.

Make the Spicy Mayo:

1. In a small bowl, mix the mayonnaise, gochujang, and sesame oil until smooth. Set aside.

Assemble the Kimbap:

1. Place a sheet of roasted seaweed on a bamboo sushi mat or clean surface.

2. Spread a thin layer of seasoned rice evenly over the seaweed, leaving about 1 inch uncovered at the top.

3. Arrange the bulgogi beef, carrot, cucumber, spinach, egg strips, and pickled radish in a line across the center of the rice.

4. Drizzle a thin line of spicy mayo over the fillings.

5. Carefully roll the seaweed tightly using the bamboo mat, pressing gently to seal the edge. Repeat with the remaining ingredients.

Slice and Serve:

1. Brush the outside of the rolls with a little sesame oil and sprinkle with sesame seeds.

2. Using a sharp knife, slice the rolls into 1-inch pieces.

3. Serve with extra spicy mayo or soy sauce for dipping.

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Tips:

• Rice Handling: Keep your hands slightly wet when handling the rice to prevent sticking.

• Custom Fillings: Feel free to add other fillings like imitation crab, avocado, or cheese for variety.

• Make-Ahead: Kimbap is best eaten fresh but can be made a few hours ahead and stored in the fridge. Wrap tightly in plastic wrap to prevent drying.

• Vegetarian Option: Skip the beef and use grilled tofu or mushrooms as a substitute.

Enjoy your Bulgogi Kimbap with Spicy Mayo—a flavorful and modern twist on a Korean classic! 🍙🔥