Easy Tteokgalbi Kimbap Recipe
Quick & Delicious Tteokgalbi Kimbap Using Store-Bought Tteokgalbi
Don’t worry on busy days! Here’s a simple and delicious Tteokgalbi Kimbap recipe that anyone can easily make using pre-made tteokgalbi. The savory tteokgalbi combined with the other ingredients makes for a fantastic meal.
Kimbap Ingredients
- 1-2 sheets of store-bought tteokgalbi
- 1-2 sheets of kimbap seaweed (gim)
- 2 bowls of cooked rice for kimbap
- A handful of fresh chives
- An appropriate amount of well-fermented kimchi
- 1/2 Korean pickled radish (danmuji)
Rice Seasoning
- 1/2 tsp sesame oil
- Pinch of salt
- 1/2 tsp sesame oil
- Pinch of salt
Cooking Instructions
Step 1
First, place the store-bought tteokgalbi on a preheated pan. Brush thinly with steak sauce on both sides while grilling until golden brown. This will make the tteokgalbi more moist and flavorful.
Step 2
For the kimbap rice, while it’s still warm, mix in sesame oil and a pinch of salt. Gently mix to avoid clumping the rice grains, which will result in a tastier kimbap.
Step 3
Prepare the kimbap fillings. Slice the pickled radish into bite-sized pieces. Squeeze out excess liquid from the kimchi and chop it finely. Wash the chives thoroughly, blanch them briefly in boiling water (about 30 seconds to maintain crispness), rinse in cold water, and squeeze out any excess moisture.
Step 4
Place a sheet of kimbap seaweed on a kimbap mat. Spread the seasoned rice evenly over about two-thirds of the seaweed sheet, without pressing down too hard. Layer the prepared tteokgalbi, pickled radish, kimchi, and chives neatly on top of the rice.
Step 5
Roll the kimbap using the mat. Grasp the mat and the fillings together. Roll tightly from the edge up to the rice-covered portion and press firmly to shape the kimbap. Then, lift the mat slightly and continue rolling the kimbap until it’s fully formed. Rolling it tightly will prevent the kimbap from unraveling and ensure a beautiful shape.
