Food has this beautiful way of bringing us back to the places and moments we cherish the most. For me, that place is Korea—a country that completely stole my heart. From the lively markets to the warm-hearted people and the incredible food, every moment was special. I would go back in a heartbeat. My kids loved every second of it too, which made the experience even sweeter.
One of my favorite memories wasn’t from a fancy restaurant or a famous food spot—it was from the back of a cozy grocery store. In Korea, many grocery stores have little food courts tucked away in the back, serving freshly made, home-style meals. One afternoon, we stopped by one of these grocery stores and noticed Bulgogi Kimbap on the menu. Curious about how it would taste, we decided to order it.
A sweet lady behind the counter carefully prepared the kimbap and served it to us. The rolls looked perfect—filled with tender, marinated bulgogi, crisp veggies, and soft rice, all wrapped in seaweed. I couldn’t help but think about how, in Korean dramas, they always eat kimbap by popping the whole piece into their mouths. So, of course, I had to try it! I stuffed the whole roll into my mouth, and it was so fun and absolutely delicious. My family laughed with me, and we all enjoyed every bite. It was one of those simple, joyful moments that I’ll never forget.
That memory stayed with me, and I often find myself craving that same comforting taste. So, I decided to bring that special memory home by making Homemade Bulgogi Kimbap. Now, I’m excited to share this recipe with you, hoping it brings as much joy to your kitchen as it does to mine!
Why Bulgogi Kimbap?
Kimbap is one of Korea’s most beloved dishes. While it may look similar to sushi, it’s entirely different. Kimbap is made with seasoned rice, fresh, crunchy vegetables, and savory proteins, all wrapped in roasted seaweed.
The version that I fell in love with was filled with juicy, flavorful bulgogi—thinly sliced marinated beef that’s sweet, savory, and full of bold flavors. It pairs perfectly with the soft rice and crisp veggies.
The best part? Kimbap is completely customizable! My husband isn’t a big fan of kimchi, so I left it out of some rolls just for him. But I couldn’t resist adding a bit of kimchi to mine for that extra kick!
Homemade Bulgogi Kimbap Recipe
Let me show you how I recreated this comforting dish at home. It’s simple, flavorful, and perfect for sharing with your family and friends.
Ingredients
For the Fillings:
1 lb ribeye (bulgogi cut) – marinated with store-bought bulgogi sauce
2 small long carrots – julienned and lightly sautéed with a pinch of salt
2 eggs – cooked into a thin omelet, sliced into strips, and seasoned with a little salt
2 handfuls of spinach – blanched and lightly salted
1 small cucumber – seeds removed and julienned for a fresh, crisp bite
4 cups of cooked sushi rice – seasoned lightly with salt and sesame oil (optional)
Roasted seaweed sheets (gim/nori) – for wrapping
Optional:
Kimchi – for a spicy, tangy kick (I added kimchi to some of my rolls, but since my husband doesn’t like it, I made a few without it!)
Instructions
- Prepare the Bulgogi
Marinate 1 lb of ribeye (bulgogi cut) with your favorite store-bought bulgogi sauce. Let it soak for at least 30 minutes. Cook the beef over medium-high heat until it’s caramelized and fully cooked. Set aside to cool.
- Cook the Eggs
Beat 2 eggs with a pinch of salt. Pour into a non-stick pan and cook a thin omelet. Once cooled, slice the omelet into thin strips.
- Sauté the Carrots
Julienne 2 small long carrots and lightly sauté them in a pan with a bit of oil and a pinch of salt until they’re slightly tender but still crisp.
- Blanch the Spinach
Blanch 2 handfuls of spinach in boiling water for about 30 seconds. Rinse under cold water, squeeze out the excess water, and season with a pinch of salt.
- Prepare the Cucumber
Slice 1 small cucumber lengthwise, remove the seeds, and julienne it for a crisp, refreshing texture.
- Prepare the Rice
Use 4 cups of already cooked sushi rice. If desired, lightly season the rice with a pinch of salt and a drizzle of sesame oil for extra flavor.
- Assemble the Kimbap
Place a sheet of roasted seaweed (shiny side down) on a bamboo mat.
Spread a thin, even layer of rice over the seaweed, leaving about 1 inch at the top edge.
Layer the fillings: bulgogi, carrots, egg strips, spinach, cucumber, and kimchi (optional).
Carefully roll it up tightly using the bamboo mat.
Slice into bite-sized pieces with a sharp knife.
- Serve and Enjoy!
Arrange your kimbap on a plate and serve with soy sauce, pickled radish, or simply enjoy as is. And if you’re feeling playful, try eating it the way I did—pop the whole piece into your mouth like they do in the Korean dramas! It’s fun and so worth it.
Helpful Tips for Perfect Kimbap
- Keep the Rice Warm but Not Hot: Warm rice is easier to spread and sticks better to the seaweed. If it’s too hot, though, it can make the seaweed soggy.
- Use a Bamboo Mat: A bamboo rolling mat helps you roll the kimbap tightly and evenly. If you don’t have one, plastic wrap can work in a pinch!
- Lightly Oil the Knife: To get clean cuts, rub a little sesame oil on your knife before slicing the rolls. This prevents the rice from sticking.
- Don’t Overfill the Roll: It’s tempting to pack in all the fillings, but too much can make the roll hard to close. Balance is key!
- Customize Your Fillings: Add whatever you love—avocado, pickled radish, or even cream cheese. Kimbap is all about making it your own!
Make It Your Own
That’s the beauty of kimbap—it’s flexible and fun! Want more bulgogi? Pile it on! Prefer more veggies? Load them up! Each roll can be as unique as you are.
For me, this dish is more than just food. It’s a reminder of that sweet day in Korea when we tried something new, shared laughter, and enjoyed the simple pleasure of a perfectly made kimbap roll. I love Korea so much and would go back in a heartbeat. My kids adored it too, and I know they’d be just as excited to explore more.
Until then, I’ll keep bringing those flavors and memories into our home, one kimbap roll at a time.
I hope this recipe brings a little joy into your kitchen too. If you give it a try, please let me know—I’d love to hear how you make it your own!