Hearty Bulgogi and Rolled Omelet Gimbap Recipe
Nutritious Bulgogi and Rolled Omelet Gimbap for the Whole Family!
Introducing a special gimbap that tastes just like home cooking! This nutritious roll is packed with protein from tender beef bulgogi and fluffy rolled omelet. It looks complicated, but it’s surprisingly easy to make, making it a great option for a satisfying meal at home or a special lunchbox treat. Enjoy a flavorful and wholesome meal!
Gimbap Filling Ingredients- 2 bowls of cooked rice
- 3 sheets of gimbap seaweed
- 5 eggs
- 3 strips of pickled radish (danmuji)
- 3 strips of braised burdock root
- 250g ground beef
- 2 Tbsp green onion (finely chopped)
- 2 Tbsp cooking oil
- 1/4 tsp salt
Beef Bulgogi Seasoning- 2 Tbsp tonkatsu sauce
- 2 Tbsp soy sauce
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds (ground)
- 1/2 Tbsp minced garlic
- Pinch of black pepper
- 2 Tbsp tonkatsu sauce
- 2 Tbsp soy sauce
- 1 Tbsp sesame oil
- 1 Tbsp sesame seeds (ground)
- 1/2 Tbsp minced garlic
- Pinch of black pepper
Cooking Instructions
Step 1
First, prepare for the egg omelet. Crack 3 eggs into a bowl and whisk them well. Finely chop the green onion. (Tip: Having the chopped green onion ready for the eggs can save you time.)
Step 2
Now, let’s make the delicious bulgogi filling. Heat 2 Tbsp of cooking oil in a pan over medium heat. Add the ground beef (drained of excess moisture) along with the chopped green onion and a pinch of black pepper. Stir-fry until the beef is nicely browned. (Tip: Draining the beef thoroughly will help remove any gamey odors and ensure a clean flavor.)
Step 3
Once the beef is cooked, add the seasoning ingredients. Stir in 2 Tbsp of tonkatsu sauce and 2 Tbsp of soy sauce, and continue to cook until the flavors meld with the beef.
Step 4
Next, add 1/2 Tbsp of minced garlic. Then, stir in 1 Tbsp of sesame oil and 1 Tbsp of ground sesame seeds, adjusting to your preference. Cook for another minute, ensuring everything is well combined. Let the cooked bulgogi filling cool slightly.
Step 5
It’s time to make the nutritious rolled omelet. In a separate bowl, crack the remaining 5 eggs and season with 1/4 tsp of salt. Whisk well. Heat a non-stick pan over low heat and pour in a thin layer of the egg mixture. Cook until lightly golden on both sides. (Tip: Cooking thin layers over low heat and rolling them up will result in a softer and more visually appealing omelet for your gimbap.)
Step 6
Carefully roll the cooked egg crepes into a log shape using a bamboo mat or similar tool. Once rolled, let it cool slightly, then slice it into pieces suitable for gimbap filling.
Step 7
Season the rice for the gimbap. In a bowl, combine the warm cooked rice with 2 Tbsp of sesame oil and 1/4 tsp of salt. Mix well until the rice is evenly seasoned and slightly sticky.
Step 8
Assemble the gimbap. Place a sheet of gimbap seaweed on a bamboo mat. Spread a thin, even layer of the seasoned rice over the seaweed, leaving a small margin at the top. Generously place the cooked bulgogi filling in the center of the rice. Arrange the rolled omelet slices, pickled radish, and braised burdock root alongside the bulgogi.
Step 9
Using the bamboo mat, tightly roll the gimbap from the bottom upwards. Brush a little sesame oil on the outside of the rolled gimbap for a nice sheen. Slice the gimbap into bite-sized pieces, and your delicious Bulgogi and Rolled Omelet Gimbap is ready to be enjoyed!
