Bulgogi gimbap combines the savory flavors of marinated beef with fresh vegetables and seasoned rice, all wrapped in seaweed. The pickled red cabbage adds a tangy crunch, perfectly balancing the richness of the bulgogi.

This recipe makes three delicious rolls, perfect for a satisfying meal for two or three people.

Main ingredients:

200 grams beef (for bulgogi)

1/2 carrot

1/2 cucumber

1/6 head red cabbage

A handful leaf lettuce

3 sheets gimbap seaweed

3 cups rice

Cooking oil

Bulgogi seasoning ingredients:

1 1/2 tablespoons soy sauce

1/2 tablespoon sugar

1 tablespoon cooking wine

1 teaspoon minced garlic

1 tablespoon sesame oil

Some black pepper

Vinegar water ingredients:

1/2 cup water

3 tablespoons vinegar

3 tablespoons white sugar

1/2 teaspoon salt

Rice seasoning ingredients:

2 tablespoons sesame oil

1/2 teaspoon salt

Some ground sesame seeds

(makes 3 rolls)

Instructions:

Thinly slice the red cabbage, then mix the vinegar water ingredients and microwave for 1 minute until the sugar dissolves. Soak the sliced red cabbage in this mixture for about 20 minutes. Thinly slice the carrot and cucumber. (When using the red cabbage for gimbap, be sure to squeeze out the excess moisture.)

Place the beef on paper towels to remove the excess blood, then cut into bite-sized pieces and marinate in the bulgogi seasoning for about 10 minutes.

Heat a pan with oil, stir-fry the sliced carrot with a little salt and set aside. Wipe the pan, then stir-fry the beef until the liquid evaporates.

Mix the cooked rice with the rice seasoning ingredients to season it.

Lay a seaweed sheet on a bamboo mat, spread the rice evenly, then layer lettuce, bulgogi, cucumber, carrot and pickled red cabbage. Roll the gimbap tightly using the bamboo mat.

Slice the bulgogi gimbap into bite-sized pieces and enjoy!

[Source: W Table]

(Korean BBQ beef gimbap, bulgogi rice rolls, grilled beef gimbap, Korean-style bulgogi-filled gimbap)