Spicy Gochujang Bulgogi Mini Kimbap: Super Easy Lunchbox Recipe!
Spicy Gochujang Bulgogi Mini Kimbap: The Easiest Lunchbox Kimbap Recipe
Kimbap might seem daunting to prepare, but if you simplify the fillings, it’s surprisingly easy! Today, let’s make super simple ‘Gochujang Bulgogi Mini Kimbap’. This dish features chewy bulgogi and a spicy-sweet sauce that perfectly complements the rice, making it a special mini kimbap that everyone, from kids to adults, will love.
Essential Ingredients- 150g seasoned beef bulgogi
- 2 bowls of warm rice
- 4 sheets of gimbap seaweed
- 1.5 Tbsp gochujang (Korean chili paste)
- 2 Tbsp sesame oil
- Pinch of salt
- Pinch of sesame seeds
Cooking Instructions
Step 1
First, place the seasoned beef bulgogi in a frying pan and stir-fry over medium heat until the moisture has evaporated and it’s lightly browned. It’s important to stir occasionally to prevent burning. Once cooked, let it cool slightly and then chop it finely.
Step 2
Prepare 2 bowls of warm rice. For making kimbap, rice that is neither too hot nor too cold, but just warm, is ideal. Gently fluff the rice with a spatula to prevent clumps.
Step 3
Measure out 1.5 tablespoons of gochujang. Feel free to adjust the amount of gochujang if you prefer it spicier.
Step 4
Measure out 2 tablespoons of sesame oil. This will add a nutty aroma and enhance the overall flavor of the kimbap.
Step 5
In the warm rice, add the prepared gochujang, sesame oil, and a generous amount of sesame seeds. You can also add a pinch of salt to season. Using a spatula, gently mix the rice without mashing the grains, ensuring the seasoning is evenly distributed. Your gochujang-seasoned rice is ready!
Step 6
Cut the gimbap seaweed sheets in half to fit the mini kimbap size. Place the seaweed with the rough side facing up.
Step 7
Prepare the finely chopped bulgogi. It’s okay if it’s not minced too finely, as this will add a nice texture when you bite into the kimbap.
Step 8
Spread a thin layer of the seasoned rice onto the halved seaweed sheet. Leave about a 1cm border at the top edge; this will help seal the kimbap when rolling. Be careful not to make the rice layer too thick, as this can cause the kimbap to burst.
Step 9
Generously place the chopped bulgogi filling over the rice. A well-filled kimbap is a delicious kimbap!
Step 10
Starting from the bottom edge of the seaweed, roll the filling tightly using a kimbap mat. Roll it all the way to the end, ensuring it’s firm. Once rolled, brush the outside of the kimbap with a little sesame oil for a glossy finish.
Step 11
Cut the kimbap into bite-sized pieces (about 2-3 cm). To ensure a clean cut and prevent the kimbap from falling apart, lightly coat your knife with sesame oil. Finally, sprinkle some sesame seeds on top for a delightful finish. Your spicy gochujang bulgogi mini kimbap is ready to enjoy!
