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:
-
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).
-
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:
- 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:
-
Lay Out the Nori:
- Place a sheet of nori (shiny side down) on a bamboo sushi mat.
-
Spread the Rice:
- Using wet hands, spread a thin layer of sushi rice over the nori, leaving a ½-inch border at the top.
-
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.
-
Roll the Sushi:
- Using the sushi mat, roll tightly from the bottom, pressing gently.
- Seal the edge with a little water.
-
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.