Korean Kimbap with Beef Bulgogi

A method of preparing

1. Cut the meat into thin slices.

2. Marinate in the bulgogi marinade and set aside for about 15-20 minutes.

3. Beat the eggs in a bowl with a pinch of salt. 

4. Heat oil in a frying pan and fry 2 thin omelets. Once cooled, cut into long strips.

5. Prepare the vegetables: 

– peel the carrot and cut it into strips, fry gently in sesame oil, season with salt.

– Blanch the spinach in boiling water. Squeeze out the excess water. Add the pressed garlic, sesame oil, and salt and mix.

– Remove the watery pulp from the cucumber and cut it into strips.

– Cut the pickled turnip into strips.

6. Fry the beef in a little oil until the excess water evaporates.

7. Rinse the rice and prepare according to the instructions. Transfer to a large bowl, add sesame oil and salt, and mix gently. Set aside to cool.

8. Place the nori sheet shiny side down on a bamboo mat. Fill the sheet with rice to 2/3 of its height.

9. Place the toppings in the center of the rice, then roll it up, pressing the mat firmly. You can slightly moisten the edge of the nori to help the roll stick together.

10. Use the mat to form the shape.

11. Brush the finished roll with sesame oil, cut into slices and sprinkle with sesame seeds.

Tips:

Place the meat in the freezer for about 2 hours to make it easier to cut into thin slices.

Fry the carrots briefly to make them crispy.

Place a thin layer of rice on the nori.