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Korean Bulgogi Sushi Rolls Recipe

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Korean bulgogi sushi rolls (Bulgogi Kimbap) are a delicious fusion of Japanese sushi and Korean flavors, featuring tender marinated beef, crisp vegetables, and seasoned rice wrapped in seaweed. These rolls are perfect for a flavorful lunch, dinner, or snack!

Why You’ll Love This Recipe

  • Bold & Savory – Sweet and smoky bulgogi beef paired with fresh, crunchy veggies.
  • Easy to Make – Simple rolling technique and customizable ingredients.
  • Great for Meal Prep – Make ahead for a quick and satisfying meal.
  • Fun Fusion Dish – Combines the best of Korean and Japanese flavors!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Bulgogi Beef:

  • Thinly sliced beef (ribeye or sirloin)
  • Soy sauce
  • Brown sugar
  • Sesame oil
  • Garlic, minced
  • Ginger, grated
  • Green onions, chopped
  • Black pepper
  • Sesame seeds

For the Sushi Rice:

  • Short-grain sushi rice, cooked
  • Rice vinegar
  • Sugar
  • Salt

For the Rolls:

  • Nori (seaweed sheets)
  • Carrot, julienned
  • Cucumber, julienned
  • Spinach or lettuce leaves
  • Pickled radish (optional)
  • Avocado (optional)
  • Sesame seeds (for garnish)

Directions

this recipe

Make the Bulgogi Beef:

  1. Marinate Beef – In a bowl, mix soy sauce, brown sugar, sesame oil, garlic, ginger, green onions, black pepper, and sesame seeds. Add sliced beef and marinate for at least 30 minutes.
  2. Cook the Beef – Heat a pan over medium-high heat and cook the marinated beef until caramelized. Set aside to cool.

Prepare the Sushi Rice:

  1. Season the Rice – In a bowl, mix rice vinegar, sugar, and salt. Stir into warm rice and let cool.

Assemble the Rolls:

  1. Lay Out Nori – Place a sheet of nori on a bamboo sushi mat.
  2. Spread Rice – Evenly spread a thin layer of sushi rice over the nori, leaving a 1-inch border.
  3. Add Fillings – Arrange cooked bulgogi, carrots, cucumber, spinach, and any additional toppings in a line across the rice.
  4. Roll Tight – Use the bamboo mat to roll the sushi tightly, pressing gently to seal.
  5. Slice & Serve – Slice into bite-sized pieces and sprinkle with sesame seeds.

Servings and Timing

  • Servings: 4 rolls (about 24 pieces)
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes

Variations

  • Spicy Bulgogi Rolls – Add spicy mayo or kimchi for extra heat.
  • Cheesy Bulgogi Rolls – Add a thin slice of mozzarella inside the roll.
  • Vegetarian Version – Replace beef with marinated tofu or mushrooms.
  • Korean Kimbap Style – Use sesame oil to coat the roll instead of sushi vinegar rice.

Storage/Reheating

  • Refrigerate – Store rolls in an airtight container for up to 2 days.
  • Reheat Bulgogi – If making fresh rolls later, reheat the beef in a skillet.
  • Best Served Fresh – Sushi rolls taste best when eaten immediately.

FAQs

Can I use different meats?

Yes! Chicken or pork can be marinated and cooked the same way.

What’s the difference between kimbap and sushi?

Kimbap uses sesame oil for seasoning, while sushi rice is seasoned with vinegar.

Do I need a bamboo mat to roll sushi?

It helps, but you can use plastic wrap or parchment paper in a pinch.

Can I make this ahead of time?

Yes! Store assembled rolls in the fridge, but eat them within a day for freshness.

How do I prevent the rolls from falling apart?

Make sure the roll is tight and press firmly when slicing.

What dipping sauce goes well with these rolls?

Soy sauce, spicy mayo, or a sesame dipping sauce pairs well.

Can I freeze these sushi rolls?

No, freezing affects the texture of the rice and nori.

What’s the best way to cut sushi rolls cleanly?

Use a sharp knife dipped in water to prevent sticking.

Can I use brown rice instead of sushi rice?

Yes, but it won’t be as sticky, so press firmly when rolling.

How do I make spicy mayo for dipping?

Mix mayo with sriracha and a squeeze of lime juice for a simple dipping sauce.

Conclusion

Korean bulgogi sushi rolls are a delicious fusion of flavors, combining tender marinated beef, fresh vegetables, and seasoned rice in a perfect bite-sized roll. Whether for a fun dinner, meal prep, or a party appetizer, these rolls are sure to impress. Try them today!

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Korean Bulgogi Sushi Rolls Recipe

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  • Author: clara
  • Prep Time: 15 minutes
  • Chill Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour
  • Yield: 4 sushi rolls (32 pieces) 1x
  • Category: Main Dish, Appetizer
  • Method: Rolling
  • Cuisine: Korean, Japanese Fusion
Print Recipe

Description

These Korean Bulgogi Sushi Rolls (Bulgogi Kimbap) combine sweet and savory marinated beef with crisp vegetables and seasoned rice, all wrapped in a sheet of nori. A fusion of classic Korean flavors in sushi roll form!

Ingredients

Units Scale
For the Bulgogi (Marinated Beef):
  • 1/2 lb thinly sliced beef (ribeye or sirloin)
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon sesame oil
  • 1 teaspoon rice vinegar
  • 1 teaspoon minced garlic
  • 1/2 teaspoon grated ginger
  • 1/2 teaspoon black pepper
  • 1 teaspoon sesame seeds
  • 1 green onion, finely chopped
For the Sushi Rice:
  • 2 cups cooked sushi rice
  • 1 1/2 tablespoons rice vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
For the Rolls:
  • 5 sheets nori (seaweed)
  • 1 small cucumber, julienned
  • 1 small carrot, julienned
  • 1 avocado, sliced
  • 3–4 perilla leaves (optional, for an authentic Korean twist)
  • 1 egg, cooked into a thin omelet and sliced (optional)
For Garnish & Dipping:

 

  • Sesame seeds (for sprinkling)
  • Soy sauce (for dipping)
  • Gochujang mayo or spicy sriracha mayo

Instructions

Prepare the Bulgogi:

  1. Marinate the Beef:

    • In a bowl, mix soy sauce, brown sugar, sesame oil, rice vinegar, garlic, ginger, black pepper, sesame seeds, and green onion.
    • Add sliced beef and marinate for 30 minutes (or overnight for deeper flavor).

  2. Cook the Bulgogi:

    • Heat a pan over medium-high heat.
    • Cook beef for 3-4 minutes until browned and caramelized. Set aside.

Prepare the Sushi Rice:

  1. Season the Rice:
    • In a small bowl, mix rice vinegar, sugar, and salt.
    • Fold into warm cooked rice, then let cool slightly.

Assemble the Sushi Rolls:

  1. Lay Out the Nori:

    • Place a sheet of nori (shiny side down) on a bamboo sushi mat.

  2. Spread the Rice:

    • Using wet hands, spread a thin layer of sushi rice over the nori, leaving a ½-inch border at the top.

  3. Add the Fillings:

    • Arrange cooked bulgogi, cucumber, carrot, avocado, and perilla leaves (if using) in a line near the bottom.
    • Add sliced omelet strips for extra texture.

  4. Roll the Sushi:

    • Using the sushi mat, roll tightly from the bottom, pressing gently.
    • Seal the edge with a little water.

  5. Slice & Serve:

    • Slice into 8 pieces using a sharp, wet knife.
    • Sprinkle with sesame seeds and serve with soy sauce or gochujang mayo.

 

Notes

  • Want it spicy? Add kimchi or drizzle with spicy mayo before rolling.
  • For extra crunch, add pickled radish strips (danmuji).
  • Storage Tip: Best enjoyed fresh, but leftovers can be wrapped tightly and stored in the fridge for 1 day.

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