Quick & Delicious Bulgogi Gimbap Using Leftovers
How to Make Bulgogi Gimbap with Leftover Beef Bulgogi and Chives
Don’t let leftover beef bulgogi from holidays or parties go to waste! You can create a flavorful and satisfying gimbap by incorporating this tender bulgogi and crisp chives. This recipe is also perfect for using up any leftover chives from making japchae. It makes a fantastic meal at home or a convenient lunchbox option.
Gimbap Ingredients- 200g beef (for bulgogi, pre-marinated bulgogi can be used)
- 100g chives
- 2 bowls cooked rice
- 3 sheets of gimbap seaweed
- 1 Tbsp sesame oil
- Pinch of salt
Bulgogi Marinade (if using unmarinated beef)- 1 Tbsp minced garlic
- 1 Tbsp minced green onion
- 2 Tbsp soy sauce
- 1 Tbsp sesame oil
- 1 Tbsp corn syrup (or sugar)
- Pinch of black pepper
- 1 Tbsp minced garlic
- 1 Tbsp minced green onion
- 2 Tbsp soy sauce
- 1 Tbsp sesame oil
- 1 Tbsp corn syrup (or sugar)
- Pinch of black pepper
Cooking Instructions
Step 1
First, slice the beef into bite-sized pieces. If you are using pre-marinated bulgogi leftover from a holiday, you can skip this step and proceed directly to cooking. If using unmarinated beef, place the beef in a bowl and mix in 1 Tbsp minced garlic, 1 Tbsp minced green onion, 2 Tbsp soy sauce, 1 Tbsp sesame oil, 1 Tbsp corn syrup, and a pinch of black pepper. Gently toss to combine and let it marinate for about 10 minutes to allow the flavors to meld.
Step 2
Wash the chives thoroughly and drain any excess water. Briefly blanch them in boiling water for just about 10-15 seconds until they are slightly wilted. Blanching them briefly helps maintain their crisp texture inside the gimbap. After blanching, rinse the chives under cold water and squeeze out as much water as possible.
Step 3
Heat a pan over medium heat and add the marinated beef. Stir-fry the beef, making sure to keep the marinade from burning, until it is fully cooked and fragrant. Avoid overcooking to prevent the beef from becoming tough.
Step 4
In a separate bowl, add 1 Tbsp of sesame oil and a pinch of salt to the warm cooked rice. Gently mix with a spatula, being careful not to mash the rice grains. Ensuring the rice is evenly seasoned is key to delicious gimbap.
Step 5
Place a sheet of gimbap seaweed on a bamboo rolling mat. Spread the seasoned rice evenly over the seaweed, leaving about a 1cm border at the top edge. Don’t spread the rice too thick, as it might cause the gimbap to burst when rolled. Arrange the blanched chives neatly on top of the rice, and then layer the cooked bulgogi alongside the chives. Using the bamboo mat, roll the gimbap tightly and firmly, ensuring the filling stays inside. Gently press the end to seal it.
Step 6
Slice the rolled gimbap into bite-sized pieces, about 1.5-2cm thick. If you don’t have a gimbap knife, slightly wetting your knife with water or oil will help you slice cleanly without the gimbap falling apart. Enjoy your delicious homemade bulgogi gimbap!
