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Korean cuisine

Easy

Bulgogi Kimbap

우리의식탁 W TABLE

우리의식탁 W TABLE

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Bulgogi Kimbap

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Kimbap’s beautiful circular surface with fully filled various ingredients always makes people happy. This time, we’re going to make everyone’s favorite menu Kimbap. Especially in this recipe, we add some pickled purple cabbage and lettuce to add sweet and sour taste and crunchy texture.

Watch more videos from 우리의식탁 W TABLE on her YouTube channel.

Recipe

PRE TIME: 30 min

COOKING TIME: 15 min

TOTAL TIME: 45 min

4 SERVING

Ingredients:

Vinegar mixture:
1/2 Cup Water
3 Tbsp Vinegar
3 Tbsp Sugar
1/2 Tsp Salt
Bulgogi sauce:
1 Tbsp Cooking wine
1 1/2 Tbsp Soy sauce
1/2 Tbsp Sugar
1 Tsp Minced garlic
1 Tbsp Sesame oil
Basic:
7 Oz. Beef
1/6 Large Red cabbage, sliced
1/2 Large Cucumber
1/2 Large Carrot
3 Pieces Seaweed for kimbap
3 Bowls Steamed rice
1 Handful Romaine
Cooking oil
Rice seasoning:
2 Tbsp Sesame oil
1/2 Tsp Salt
Sesame and salt mixture

Directions:

1

Place vinegar seasoning ingredients in a bowl and microwave for 1 minute until the sugar is melted.

2

Slice purple cabbage thinly. Marinate sliced purple cabbage with vinegar seasoning for 20 minutes.

3

Combine bulgogi seasoning ingredients and mix well.

4

Place beef on a kitchen towel to remove the blood, cut the beef into bitesize pieces, and marinate with Bulgogi seasoning ingredients for 10 mins.

5

Slice carrot and cucumber very thinly.

6

Add some vegetable oil to a heated pan, add sliced carrot and add some salt to taste, and stir-fry.

7

Transfer carrot to a bowl, wipe out the pan with kitchen paper. Add marinated beef to a pan and stir-fry until the moisture is completely disappeared.

8

Pour rice seasoning ingredients over the warm rice and mix well.

9

Place seaweed sheets over Kimbap spread rice.

10

Arrange lettuce-Bulgogi-cucumber-carrot-pickled lettuce in order, and roll.

11

Cut rolled Kimbap into bitesize pieces. Enjoy!