bulgogi kimbap recipe

Bulgogi Beef Triangle Kimbap. Korean bulgogi flavoured ground beef wrapped in rice and crunchy sheet of seaweed. Simple, delicious, filling and totally satisfying. Great for breakfast, a snack, picnics or a quick lunch to take on the go!

Bulgogi Beef Triangle Kimbap

240 g sushi rice (uncooked)

tsp salt

ground beef

soy sauce (not light or dark!)

brown sugar

garlic

½ tbsp sesame oil

tsp avocado (or cooking oil)

Cook your uncooked sushi rice according to package instructions or as how you normally would in a rice cooker or pot.

Season cooked rice with salt and allow this to cool to touch but loosely cover to keep moist.

In a pan set over medium heat, add avocado or cooking oil, followed by ground beef. Break the beef apart into ground pieces and cook until brown.

Once the beef is brown, add minced garlic, soy sauce, brown sugar and sesame oil. Mix together and allow this to cook for 2-3 minutes. Remove off heat to cool.

Lay out a large piece of cling film, about 25 inches long on your countertop.

Divide seasoned rice into 4 equal portions.

Wet your rice paddle with water and spoon 1 portion into the center of the cling film. Spread out with the wet paddle into a circle.

Spoon 3 tbsp of the cooked bulgogi beef into center of the rice.

Grab the corners of the cling film and twist together so the rice forms into a ball shape.

Tuck any pieces of ground beef peeking out back into the center of the rice ball. Then flatten the ball until it’s 1.5 inches thick. Next shape into a triangle using the natural L-shape of your pointer finger and thumb

Fold a sheet of nori into half and cut/tear into two pieces. Place the piece rough side up on a clean surface, vertically.

Place the triangle rice ball on the top half of the sheet, fold the corners down and fold the remaining half up. Folding the corners in. Repeat for the remaining kimbap until you have 4 servings. Enjoy!

To assemble:

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