Korean Bulgogi Beef Gimbap Recipe

Video

Recipe

Why You’ll Love This Recipe

This

Korean Bulgogi Beef Gimbap

is hands down one of my favourite things to pack for a picnic or lunchbox. Every time I bring a tray of these rolls, they disappear in minutes—there’s just something about that

nutty sesame flavour

that people can’t get enough of! The combination of

tender marinated beef, crisp veggies, and perfectly seasoned rice

makes it a complete, satisfying meal wrapped up in one bite. And the best part? It’s easy to roll up ahead of time, making it a

great make-ahead

option for busy days.

What is Korean Gimbap?

Gimbap (or kimbap) is a

Korean seaweed rice roll

, typically filled with seasoned rice, vegetables, and protein. Unlike sushi, gimbap rice is flavoured with

sesame oil instead of vinegar

, giving it a nutty, aromatic taste. It’s perfect for eating on the go—just slice and enjoy!

What are Perilla Leaves?

Perilla leaves are a staple in Korean and other East Asian cuisines, known for their

distinct herbal and slightly minty flavour.

They have a soft yet sturdy texture, making them perfect for wrapping around rice or meats. Sometimes called

Korean sesame leaves

, they are not actually related to sesame but belong to the mint family. Their

fragrant, slightly anise-like taste

adds a fresh, earthy contrast to rich, savoury dishes like bulgogi and gimbap.

What is Danmuji, and What Can You Use Instead?

Danmuji, or

Korean pickled radish

, is a vibrant yellow, slightly sweet and tangy radish that adds

crunch and a refreshing balance

to Korean dishes. It’s often used in gimbap because its

crisp texture and mild acidity

cut through the richness of the rice and fillings. The bright yellow colour comes from

turmeric or gardenia fruit extract

, traditionally used in Korean pickling. You’ll find danmuji in long logs that are sliced into thin strips for gimbap, or pre-cut into convenient pieces at Korean or Asian grocery stores.

If you can’t find danmuji, a great

Japanese substitute

takuan

—a similar

pickled daikon radish

that’s also yellow and slightly sweet. It has a comparable crunch and flavour, making it an excellent alternative for gimbap. You can find takuan at Japanese grocery stores or in the refrigerated section of well-stocked Asian supermarkets.

Storage Tips

Best Fresh:

Gimbap is best eaten on the same day to keep the seaweed crisp.

Short-Term Storage:

Wrap leftovers in cling film and store in the fridge for up to

hours. The seaweed will soften slightly but will still be delicious.

Not Freezer-Friendly:

Rice and seaweed don’t freeze well together, so this dish is best made fresh.

What You Need

Thinly sliced bulgogi beef (often sold frozen in Asian grocery stores)

Soy sauce

Brown sugar

Sesame oil

Garlic

Black pepper

Short grain rice

Sesame seeds

Seaweed (nori) sheets

Cos lettuce

Perilla leaves (optional)

Carrot

Pickled yellow radish (also known as danmuji)

Eggs

Green chilli (optional)

Mayonnaise

Gimbap or sushi bamboo roller

Steps

In a bowl, combine the soy sauce, brown sugar, sesame oil, garlic, and black pepper. Add the beef and toss well to coat. Allow it to

marinate

for at least 20 minutes.

Cook the rice according to packet instructions. Once cooked, transfer to a bowl and mix with sesame oil, salt, and sesame seeds. Set aside.

Whisk the eggs in a large bowl with salt. Heat

a non-stick pan

over medium-low heat. Add 2 teaspoons of oil, then pour in the eggs. Allow to set for 4-5 minutes or until just golden underneath. Flip the omelette in the pan or, if you’re not feeling confident, place it under a grill until set. Transfer the omelette to

a chopping board

and let it cool before cutting it into 2cm strips.

Heat ½ tablespoon of vegetable oil in

a wok or frying pan

over medium heat. Stir-fry the shredded carrot with sea salt for 2 minutes, then set aside. Using the same pan, add another 1 tablespoon of oil. When the oil is hot, add the marinated bulgogi beef and cook over medium-high heat until caramelised and cooked through. Set aside.

Place a gimbap roller on

a chopping board

and lay a sheet of seaweed shiny side down. Spread a thin layer of rice evenly over the seaweed, leaving a 2cm border at the top edge. Arrange perilla leaves, lettuce, bulgogi beef, carrot, pickled radish, egg, and green chilli horizontally across the middle. Carefully roll from the bottom up, using the roller to keep it tight. Press firmly at the end to seal. Set the roll seam-side down and let it rest for 5 minutes before slicing.

To slice cleanly, use

a sharp knife

and lightly oil the blade. Slice forward from tip to heel, then use a gentle sawing motion to finish the cut. Brush the gimbap with a little sesame oil and sprinkle with sesame seeds. Serve with mayonnaise for dipping and enjoy!

Assembly & Cutting Tips

Place the seaweed (nori) shiny side down

before spreading the rice—this helps the rougher side grip the rice better, making rolling easier. (Pro tip!)

Pressing the gimbap

after rolling helps keep its shape when slicing.

A sharp, lightly oiled knife

prevents tearing the seaweed when slicing.

Rolling tightly

with firm but gentle pressure ensures even, compact rolls.

Let the roll rest for 5 minutes

before slicing to help it set.

Use a serrated knife

if you’re having trouble cutting clean slices.

Dipping the knife in warm water

between slices can prevent sticking.

Mayonnaise adds a creamy contrast

to the savoury bulgogi filling.

WATCH THIS RECIPE

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Korean Bulgogi Beef Gimbap Recipe

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PREP TIME

30 minutes

COOK TIME

20 minutes

SERVES

6 Large Rolls

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Ingredients

For the Bulgogi:

300g bulgogi beef (thinly sliced, available at Asian grocers) or thinly sliced rump steak

2 tbsp soy sauce

2 tbsp brown sugar

1 tbsp sesame oil

½ tbsp finely chopped garlic

½ tsp ground black pepper

For the Gimbap Rice:

3 cups cooked short grain rice (made from 2 cups rice, 2 cups water)

½ cup sesame oil

2 tbsp toasted sesame seeds

½ tsp fine salt

For the Gimbap Filling:

6 sheets seaweed nori sheets

6 large perilla leaves, halved (optional)

6 large cos lettuce leaves, halved

1 carrot, shredded or finely julienned

vegetable oil, for stir-frying

¼ tsp sea salt

½ yellow pickled radish (danmuji), cut into 1cm strips

6 eggs, whisked with ½ tsp sea salt

4 green chillies, cut in half lengthways (optional)

2 tbsp sesame oil, for brushing

6 tbsp mayonnaise

Instructions

Step 1: Marinate the Beef

In a bowl, combine the soy sauce, brown sugar, sesame oil, garlic, and black pepper. Add the beef and toss well to coat. Allow it to

marinate

for at least 20 minutes.

Step 2: Cook the Rice

Cook the rice according to packet instructions. Once cooked, transfer to a bowl and mix with sesame oil, salt, and sesame seeds. Set aside.

Step 3: Make the Omelette

Whisk the eggs in a large bowl with salt. Heat

a non-stick pan

over medium-low heat. Add

2 teaspoons of oil

, then pour in the eggs. Allow to set for 4-5 minutes or until just golden underneath. Flip the omelette in the pan or, if you’re not feeling confident, place it under a grill until set. Transfer the omelette to a chopping board and let it cool before cutting it into

2cm strips.

Step 4: Cook the Carrot & the Beef

Heat

½ tablespoon of vegetable oil

a wok or frying pan

over medium heat. Stir-fry the shredded carrot with sea salt for

2 minutes

, then set aside. Using the same pan, add another

1 tablespoon of oil

. When the oil is hot, add the marinated bulgogi beef and cook over medium-high heat until caramelised and cooked through. Set aside.

Step 5: Assemble the Gimbap

Place a gimbap roller on

a chopping board

and lay a sheet of seaweed

shiny side down

. Spread a

thin layer of rice

evenly over the seaweed, leaving a

2cm border at the top edge.

Arrange perilla leaves, lettuce, bulgogi beef, carrot, pickled radish, egg, and green chilli horizontally across the middle. Carefully roll from the bottom up, using the roller to keep it tight. Press firmly at the end to seal. Set the roll seam-side down and let it rest for 5 minutes before slicing.

Step 6: Slice and Serve

To slice cleanly, use

a sharp knife

and

lightly oil the blade

. Slice forward from tip to heel, then use a gentle sawing motion to finish the cut. Brush the gimbap with a little sesame oil and sprinkle with sesame seeds. Serve with

mayonnaise for dipping

and enjoy!