“Pa” Bulgogi Gimbap

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“Pa” means Green onion in Korean. So, this is in other words, “Green onion Bulgogi gimbap”.

Using green onion for gimbap is not a typical way, but why not? We usually use spinach for gimbap, but it needs careful washing, boiling and seasoning.

So I replaced spinach with green onions. They are green like spinach, and also go well with bulgogi. So, I experimented with green onions, and it worked well! Cooked green onions are tender, and subtly sweet, so…wonderfully support other tastes.

*Ingredients

Sliced beef (1.3 lb), 8 sheets of Seaweed (Gim), Green onions (5oz), Carrot (7oz), Yellow pickled radish (8 strips), Cooked rice for 8 servings (cooked from 4 cups of rice), Soy sauce (4T), Sugar (3T), Black pepper powder (1/2t), Sesame oil (2T), Garlic (2T)

*Directions

  1.  To make bulgogi marinade, you have to mince or finely chop garlic.
  2. In a mixing bowl, add in Chopped garlic, soy sauce 4T, sesame oil 2T, black pepper powder 1 / 2t, sugar 3T…, and mix well.
  3. Dip a small portion of thinly sliced beef in the marinade, and add another portion, turning them upside down to be well marinated.
  4. While the meat is being marinated, Slice the carrots thinly.
  5. When the skillet gets hot, add 2T of oil, and put the rinsed green onions. If the green onions soften gradually on the pan, press them down to make them straight. When their bottoms become golden brown, turn them over once. When both sides are cooked, transfer them into a plate.
  6. Add in the carrot slices in the remaining oil and fry slightly. Sprinkle some salt. As the carrot slices are thin, they will soften quickly.
  7. After removing the carrots, add in the marinated beef. I did not add pear or apple to the bulgogi, but just used essential seasoning for the marinade.
  8. Seasoning rice: Add 2T of vinegar, 2T of sesame oil, 2T of sesame seeds to the cooked rice, and mix well. This will improve the taste of Kimbap, and prevent the rice from going bad.
  9. Put a sheet of seaweed on Kim-bal, and spread seasoned rice evenly. If you use an embossed spatula like mine, it is much easier to spread the sticky rice. It’s a good idea to leave some space at the end of Kim. When you roll a Kimbap, rice tends to be pushed toward the end. if there is no space on the edge of Kim, the rice is likely to stick out and the shape may get worse.
  10. Now, put carrots first on rice, and put bulgogi on top of it. Put the roast green onion, and fold up the long protruding parts. I put two green onions, but later I found that/ it would be better /if I had three. Finally, I will add yellow radish. It is much easier to place the radish at the end of the process /so that the radish serves as a barrier to the rest of the ingredients. Once the rice has completely wrapped the fillings, hold the shape by pressing it with your hand once. Then, keep rolling.
  11. Slice Gimbap into small bite size pieces. If your knife is sharp, you can just use it. But, if the knife is blunt, it will not work well. Why don’t you use a bread knife, instead?
  12. Sprinkle some sesame seeds, and serve! As you can see, when I put only two green onions, there was not enough green in kimbap. Please, use more than three green onions for each kimbap!

 

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