Bulgogi and Egg Kimbap: A Special Twist on Lunch Boxes!
Savory Bulgogi & Shiitake Mushroom Egg Kimbap, Delicious Without Pickled Radish
Do you feel like something’s missing from your kimbap without pickled radish? Don’t worry! Today, we’re going to banish that feeling by using flavorful bulgogi and aromatic shiitake mushrooms. This special kimbap is so satisfying, you won’t even miss the radish. It’s perfect for school lunches or as a delightful snack!
Kimbap Ingredients
- 2 cups marinated bulgogi (beef)
- 1 handful stir-fried shiitake mushrooms (dried shiitake soaked and prepared are great too!)
- 4 sticks imitation crab meat (shredded or sliced lengthwise)
- 1 cucumber (seeds removed, cut into long strips)
- 4 sheets of seaweed for kimbap
- About 2 bowls of cooked rice
- Pinch of salt (for rice seasoning)
- Pinch of sesame oil (for rice seasoning)
- 4 sheets of egg omelet (thinly prepared)
Cooking Instructions
Step 1
The day before you plan to make kimbap, marinate the beef for bulgogi and the prepared shiitake mushrooms in bulgogi sauce, then refrigerate. Marinating in advance allows the flavors to deeply penetrate the ingredients, resulting in a richer taste.
Step 2
Stir-fry the marinated bulgogi and shiitake mushrooms in a pan until most of the moisture has evaporated. The fragrant aroma of the shiitake mushrooms combined with the savory bulgogi will create a fantastic flavor profile. Cooking over medium-low heat will prevent burning and ensure a delicious result.
Step 3
Season the freshly cooked rice with a pinch of salt and sesame oil while it’s still warm. Be careful not to make the rice too mushy, as this can cause the kimbap to fall apart. Once the rice has cooled slightly, place a sheet of seaweed on a kimbap mat. Spread a thin layer of rice evenly over the seaweed. Then, arrange the stir-fried bulgogi and shiitake mushrooms, imitation crab meat, and cucumber strips attractively on top. Tip: Cutting the seaweed sheet in half before rolling can help create thinner, neater kimbap rolls.
Step 4
In a separate pan, whisk eggs and cook thin, delicate omelet sheets. Once cooled, place the egg omelet over the fillings on the rice-covered seaweed. Using the kimbap mat, tightly roll the kimbap from one end to the other. Press firmly to ensure it stays rolled.
Step 5
Slice the finished kimbap into bite-sized pieces and arrange them beautifully on a plate. For an even more delightful meal or lunchbox, serve with fresh fruits or vegetables. Isn’t it wonderful that you can enjoy such a hearty and delicious kimbap without pickled radish?
