Bulgogi Kimbap (Korean Rice Rolls) | Recipes | Judy Joo

Name: Bulgogi Kimbap (Korean Rice Rolls) | Recipes | Judy Joo
Ingredients: 2 cups uncooked short-grain Korean or Japanese rice; 1 tablespoon toasted sesame oil, plus extra for brushing; 1 teaspoon toasted sesame seeds; 1/2 teaspoon kosher salt; 2 tablespoons mirin; 1 tablespoon toasted sesame oil; 1 tablespoon soy sauce; 1 teaspoon sugar; Kosher salt to taste; 2 large carrots, julienned; 15 ounces spinach; 4 large eggs, lightly beaten with a splash of water and a generous pinch of kosher salt; 2 large cucumbers, seeded and julienned; 6 ounces sweet yellow pickled radish (danmuji), julienned (or buy the pre-cut strips); 6 ounces braised burdock, julienned (or buy the pre-cut strips); 1 pound cooked beef bulgogi, sauce drained (reserve for another use—you can simply drizzle it over rice and eat with kimchi!); 4 sheets dried seaweed (kim/nori)

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Ingredients

2 cups uncooked short-grain Korean or Japanese rice
1 tablespoon toasted sesame oil, plus extra for brushing
1 teaspoon toasted sesame seeds
1/2 teaspoon kosher salt
2 tablespoons mirin
1 tablespoon toasted sesame oil
1 tablespoon soy sauce
1 teaspoon sugar
Kosher salt to taste
2 large carrots, julienned
15 ounces spinach
4 large eggs, lightly beaten with a splash of water and a generous pinch of kosher salt
2 large cucumbers, seeded and julienned
6 ounces sweet yellow pickled radish (danmuji), julienned (or buy the pre-cut strips)
6 ounces braised burdock, julienned (or buy the pre-cut strips)
1 pound cooked beef bulgogi, sauce drained (reserve for another use—you can simply drizzle it over rice and eat with kimchi!)
4 sheets dried seaweed (kim/nori)