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Bulgogi Kimbap (Bulgogi Seaweed Rice Rolls)

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Bulgogi Kimbap is one of the most popular Korean seaweed rice rolls. It is easy to make, delicious to eat and beautiful to look at. It makes a perfect picnic food, lunchbox item and party food. Full of healthy and savoury flavour!

Bulgogi Kimbap (Bulgogi Seaweed Rice Rolls) | MyKoreanKitchen.com

What is Bulgogi Kimbap or Gimbap?

Bulgogi Kimbap (불고기 김밥) is Korean seaweed rice rolls that are filled with Bulgogi (Korean marinated BBQ beef) and other vegetable fillings. These fillings typically include; carrots, blanched seasoned spinach, yellow radish pickles, perilla leaves and seasoned burdock root.

You could also add egg omelettes, but since Bulgogi Kimbap is already jam packed with protein, I normally don’t add it. Also, I prefer adding cucumber instead of spinach to save some cooking time.

There are many creative ways you can make Korean rice rolls and Bulgogi Kimbap is definitely one of my top 3 picks. It gives a more luxurious taste than other types of Kimbap simply because it has beef in it. 😉

If you don’t want to prepare Bulgogi yourself, you can even rely on a Korean BBQ marinade bottle or buy the ready to cook Bulgogi from a Korean grocery store. That is my cheating method. Lol. But I want to emphasise that Kimbap with homemade Bulgogi tastes best. (The picture above is made with homemade Bulgogi!)

Bulgogi Kimbap - Sushi Burrito Style | MyKoreanKitchen.com

Kimbap in Korea

In Korea, Kimbap is continuously evolving. It’s mainly to do with the filings. I haven’t tried many new varieties yet but next time I visit Korea I will be fully focused on educating myself to these new varieties! (So looking forward to it already!)

One unique thing about Kimbap is that, unlike sushi rolls that are often accompanied with soy sauce and wasabi paste, there is no Kimbap sauce. With so many different fillings inside there’s no need for the additional dipping sauce. It’s full of salty, sweet and savoury surprise!

I hope you enjoy my Bulgogi Kimbap recipe! You can also check out my other favourite Kimbap (Korean rice rolls) recipes from here.

Bulgogi Kimbap (Bulgogi Seaweed Rice Rolls). It's full of healthy and savoury flavour! | MyKoreanKitchen.com

Ingredients for Bulgogi Kimbap (yields 7 rolls of Kimbap, about 4 servings)

Bulgogi Kimbap Ingredients | MyKoreanKitchen.com

Main

Rice seasoning (Mix these in a small bowl and microwave it for about 30 seconds to dissolve the sugar. Alternatively you could use 3 Tbsp of pre-made sushi seasoning sauce)

  • 3 Tbsp rice vinegar
  • 2 Tbsp white sugar
  • 1 tsp fine sea salt

* 1 Tbsp = 15 ml, 1 Cup = 250 ml

**If you want to learn more about Korean ingredients, check my 30 essential Korean cooking ingredients list!

How to Make Bulgogi Kimbap

 

How to Make Bulgogi Kimbap (Bulgogi Seaweed Rice Rolls) | MyKoreanKitchen.com

  1. In a large bowl, mix the steamed rice with the rice seasoning and roasted sesame seeds.
  2. Place one seaweed sheet on a bamboo (sushi) mat and thinly spread the rice on the seaweed sheet. (I covered about 90% of the sheet)
  3. Place the prepared ingredients on top of the rice (in the lower centre of the rice) in the order of perilla leaves, Bulgogi, yellow radish pickles, seasoned burdock root, cucumber and carrots.
  4. Once all the ingredients are set, lift the bottom end of the sushi mat to cover the ingredients. Once you cover them, roll up the seaweed to the top. (Paste some water or put some rice pieces at the edge of the seaweed sheet, if it doesn’t stick) Roll the sushi roll with the bamboo mat once more to give a firm shape. Repeat this process with the remaining ingredients.
  5. Once you finish rolling them, paste the sesame oil onto the rolls to give extra nutty savoury flavour and shiny look.
  6. Cut the Kimbap into bite size pieces and serve them on a plate. Or you can enjoy them sushi burrito style. Refer to the note below.

Bulgogi Kimbap (Bulgogi Seaweed Rice Rolls). It's perfect for a picnic or party! | MyKoreanKitchen.com

Note

  • Rice – Short grain or medium grain rice is most suitable for Korean Kimbap. 3 cups of rice (based on the rice cup measurement: 1 cup = roughly 75% of 250ml ) results in 5 ½ cups of steamed rice (based on the standard measuring cup).
  • For general guidance on cooking Korean steamed rice (short grain rice), check my “How to cook perfect Korean steamed rice” post. For my rice, I used the “sushi rice setting” from my rice cooker. Sushi rice is slightly drier than typical Korean steamed rice.
  • Korean yellow radish pickles (Danmuji, 단무지) – There are two types of Korean yellow radish pickles available for Kimbap. One is whole yellow radish pickles, and the other one is ready to use yellow radish pickle strips. I normally buy the latter for convenience.
  • Seasoned burdock root strips is a very common ingredient used in Kimbap. You can find ready to use seasoned burdock root strips in the fridge section at a Korean grocery store. I normally buy the package that combines yellow radish pickles in one pouch and seasoned burdock root strips in the other pouch. (Refer picture below.)

Bulgogi Kimbap Ingredients - Yellow Radish Pickles and Burdock

  • You can also serve the Kimbap in a burrito style. Simply wrap around the Kimbap with a foil sheet and cut through a middle of the Kimbap roll.  (Refer picture below)

How to make Bulgogi sushi burrito | MyKoreanKitchen.com


Bulgogi Kimbap (Bulgogi Seaweed Rice Rolls) | MyKoreanKitchen.com

Bulgogi Kimbap (Bulgogi Seaweed Rice Rolls)

Bulgogi Kimbap is one of the most popular Korean seaweed rice rolls. It is easy to make, delicious to eat and beautiful to look at. It makes a perfect picnic food, lunchbox item and party food. Full of healthy and savoury flavour!
5 from 1 vote
Print Pin Rate
Course: Main
Cuisine: Korean
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 7
Calories: 455kcal
Author: Sue | My Korean Kitchen

Ingredients

MAIN

RICE SEASONING (MIX THESE IN A SMALL BOWL AND MICROWAVE IT FOR ABOUT 30 SECONDS TO DISSOLVE THE SUGAR. ALTERNATIVELY YOU COULD USE 3 TBSP OF PRE-MADE SUSHI SEASONING SAUCE)

  • 3 Tbsp rice vinegar
  • 2 Tbsp white sugar
  • 1 tsp fine sea salt

Instructions

  • In a large bowl, mix the steamed rice with the rice seasoning and roasted sesame seeds.
  • Place one seaweed sheet on a bamboo (sushi) mat and thinly spread the rice on the seaweed sheet. (I covered about 90% of the sheet)
  • Place the prepared ingredients on top of the rice (in the lower centre of the rice) in the order of perilla leaves, Bulgogi, yellow radish pickles, seasoned burdock root, cucumber and carrots.
  • Once all the ingredients are set, lift the bottom end of the sushi mat to cover the ingredients. Once you cover them, roll up the seaweed to the top. (Paste some water or put some rice pieces at the edge of the seaweed sheet, if it doesn’t stick) Roll the sushi roll with the bamboo mat once more to give a firm shape. Repeat this process with the remaining ingredients.
  • Once you finish rolling them, paste the sesame oil onto the rolls to give extra nutty savoury flavour and shiny look.
  • Cut the Kimbap into bite size pieces and serve them on a plate. Or you can enjoy them sushi burrito style. Refer to the note below.

Notes

* 1 Tbsp = 15 ml, 1 Cup = 250 ml

Nutrition Info (per serving)

Calories: 455kcal | Carbohydrates: 91g | Protein: 14g | Fat: 3g | Cholesterol: 17mg | Sodium: 590mg | Potassium: 985mg | Fiber: 8g | Sugar: 13g | Vitamin A: 1690IU | Vitamin C: 9.8mg | Calcium: 140mg | Iron: 5.1mg

The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Tried this recipe?I love hearing how you went with my recipes! Rate this recipe with a comment below and tag me on Instagram @MyKoreanKitchen.
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Written by: Sue

Last Updated: May 13, 2019
Sue and My Korean Kitchen Profile

Welcome to my Korean kitchen! I’m so happy that you're here. I am Sue, the creator behind My Korean Kitchen (since 2006). I love good food and simplifying recipes. Here you will find my best and family approved recipes. Thanks for stopping by!

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14 thoughts on “Bulgogi Kimbap (Bulgogi Seaweed Rice Rolls)”

    • Sliced kimbap in an air tight container can be refrigerated for several hours without compromising the flavor and the texture. However, if you store these kimbap overnight, the rice will most likely go dry.

      If planning on eating it the next day, store kimbap unsliced and keep them well packaged in the fridge. Leave at room temperature about 30 mins prior to serving then slice. Even with this effort, kimbap rice could still go dry, but less then storing sliced kimbap. Therefore, it’s best to eat it all up on the day you make it.

      Reply
  1. Dear Sue,

    Having recently returned to the U.S. after 15 years in Korea, I naturally had an inclination to reacquaint myself with Korean cooking. My favorites are 불고기, 만두, 김밥, 닭갈비, 짜장면 and more.

    Your recipes and instructions are quite brilliant and instructive!

    Some items and ingredients are a little hard to find in your mainstream stores, but thankfully, I found a wonderful Korean market. There I found 깍두기, 단무지, 김밥용 김, 등등. ㅋㅋ

    I look forward to your future newsletters and wonderful recipes!

    크리스

    Reply
  2. Hi Sue,
    Thank you for all the wonderful and delicious recipes! I enjoy your site very much and it gives me idea of what to prep. ❤

    Reply
  3. La prepararé, para mis hijas, se que se harán adicta, tu receta se ve muy fácil de hacer en casa, cuando la prepare te contaré

    Reply

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