Bulgogi Kimbap (Korean Rice Rolls)

김밥

These vibrant and flavorful Korean rice rolls are a perfect on-the-go snack, ideal for picnics, road trips, and lunchboxes. The term 'Kimbap' stems from the Korean words 'kim' (seaweed) and 'bap' (rice), you can pack whatever you want inside. In this recipe, I use bulgogi beef, which is one of the most popular fillings in Korea. 

bulgogi kimbap

What proteins can I use for Kimbap?

When making Kimbap, you have a wide range of fillings to choose from including cooked or pickled vegetables, egg, meat, or seafood. If you prefer a vegan option, try vegetables like carrots, cucumbers, spinach, and avocado to add vibrant colors and textures to your rolls. Another tasty alternative is using tofu, which brings a protein-rich element to the dish. 

How to store Kimbap?

If you plan to batch cook and enjoy your kimbap later, keep the rolls uncut, tightly wrap them in plastic, and store them in the fridge. Just let it come to room temperature before slicing.

Ingredients

Discover each ingredient and where to buy it by clicking on the ingredient links below!

Ingredients

Makes 4 rice rolls

For the rice

for the filling

  • 2 tablespoons mirin
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • Kosher salt to taste
  • 2 large carrots, julienned
  • 15 ounces spinach
  • 4 large eggs, lightly beaten with a splash of water and a generous pinch of kosher salt
  • 2 large cucumbers, seeded and julienned
  • 6 ounces sweet yellow pickled radish (danmuji), julienned (or buy the pre-cut strips)
  • 6 ounces braised burdock, julienned (or buy the pre-cut strips)
  • 1 pound cooked beef bulgogi, sauce drained (reserve for another use—you can simply drizzle it over rice and eat with kimchi!)

TO ASSEMBLE

Method

for the rice

Cook the rice according to the package instructions. While still warm, mix in the sesame oil, sesame seeds, and salt. Set aside.

FOR THE FILLING

In a medium bowl, whisk together the mirin, toasted sesame oil, soy sauce, sugar, and salt to taste. Set dressing aside.

Sauté the carrots: Heat a non-stick skillet over medium-low heat and drizzle with oil. Lightly sauté the carrots until just softened, adding a little water if necessary; do not brown them. Remove from heat, drain, and toss with half of the dressing.

Blanch the spinach: Bring a large pot of water to a boil, and prepare an ice water bath. Salt the boiling water, then blanch the spinach until just wilted. Immediately transfer to the ice water bath, then drain well and squeeze out any excess water. Toss with the remaining half of the dressing.

Cook the egg: Drizzle a non-stick skillet with oil and heat over low heat. Tip in the beaten eggs and cook, undisturbed, until the bottom is set. Flip, keeping the egg pancake intact. Do not brown the egg. Once cooked, transfer to a cutting board and cut into long strips, about 1/2-inch thick.

TO ASSEMBLE

To roll the kimbap, prepare a bamboo rolling mat and a small bowl of water. Have your rice and all your fillings nearby.

Place a sheet of seaweed (shiny side down, and longer side across) on the bamboo mat and wet your fingertips in the water. Scoop about 3/4 cup of rice onto the seaweed and use your fingers to spread it out in an even layer, all the way to the edges of the seaweed.

Lay the spinach, carrots, cucumber, pickled radish, burdock, egg strips, and bulgogi across the rice layer, starting at about an inch from the bottom (the edge closest to you), in long horizontal stripes. Each ingredient stripe should be roughly 1/4-inch thick (but you can put more of the bulgogi). Pile them on top of each other in a loose pyramid shape, and try to place contrasting colors next to each other. Keep each ingredient together while rolling.

Using both hands, grab the bottom of the bamboo mat and use it to lift the bottom edge of the roll. Roll it up and away from you, tucking in the ingredients tightly with your fingers. Use the bamboo mat to apply firm, even pressure, and keep rolling upwards until the end. Press firmly across the finished roll to seal.

Repeat with the remaining ingredients to make 4 rolls in total.

Brush toasted sesame oil on top of each roll and sprinkle with sesame seeds. Carefully oil a long, sharp knife (to prevent it from sticking to the rice) and cut the rolls into 1/2-inch pieces.

Serve immediately, alongside a sliced danmuji (pickled radish), or pack in an airtight container for a picnic.

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@judyjoochef Instagram profile imageWhen @chowhound asked about my favorite fast food pizza, I didn’t hesitate: @twobootspizza. 💥🍕

That crackly cornmeal crust? Unmatched. Crispy on the outside, chewy through the bite — it’s nostalgic, a little nutty, and totally addictive. Two Boots has been serving NYC attitude by the slice for decades — and I’m still hooked.

After a long day at work (or a good cocktail), my go-to was always the same: one plain cheese to check the fundamentals, and one Buckminster for comfort and character. Roasted garlic, spinach, three cheeses… say no more.

What I love most? They’ve nailed texture — that golden ratio of crunch to chew is no easy feat. And if I ever got to design my own pie? I’d bring the K-Slice: mozzarella, sautéed kimchi, smoky pork belly. A slice with Seoul. 😉 Because let’s be honest — kimchi belongs on everything (yes, even pizza).

Happy to be in good company, talking pizza next to my filming buddies @jeffmauro and @bobbyflay. 🍕👀

Swipe for the cheesy proof — and check the article to see which other celeb chefs dish on their guilty pizza pleasures.

📖: Link down below 
📸: This pie didn’t stand a chance.

Read more: https://www.chowhound.com/1885059/celebrity-chefs-favorite-pizza/

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@judyjoochef Instagram profile imageThe first in my K-Quick Recipe Series — quick, bold Korean dishes from my newest cookbook!

Small but mighty 🔥💛
Fridge essential alert 🚨

Sweet, spicy, and done in a flash — this quick pickled radish gives you the fiery kick of red kimchi with the tangy crunch of classic pickled radish. 

Julienned for speed. Addictive by nature. 

Put it on rice, fold it into wraps…or eat it straight from the jar (we won’t judge 😉).  

Scroll down for the recipe — and save this fridge hero for later! 💛

💡: @samsunguk 
 🛒: @koreafoodsuk 
 📚: K-Quick — From my latest cookbook, K-Quick — link in bio if you want the full collection!

Ingredients:
175g (6oz) mu (Korean radish) or daikon radish, peeled and julienned 
1 1/2 tbsp rice or distilled white vinegar 
1 1/2 tbsp caster (superfine) sugar 
2 tsp gochugaru (Korean chilli flakes)
1 small garlic clove, grated 
1 spring onion (scallion), thinly sliced 
1 tsp sea or kosher salt 
Roasted sesame seeds (to serve)

Method:
In a large bowl, stir together all the ingredients until the radish is evenly coated in the sauce and the sugar dissolves. Sprinkle with sesame seeds and then serve immediately or cover and chill until ready to eat.

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A couple years ago, my team and I had the honor of cooking at No. 10 Downing Street during the Korean state visit — we gave British classics a bold Korean makeover with gochujang, ssamjang, and of course, kimchi 🇰🇷🇬🇧

To hear Rishi Sunak mention it at the Asian Leadership Conference — and say his daughters still talk about the food — is beyond humbling. That’s the magic of sharing culture through food.... food diplomacy!

Massive thanks to the incredible team who made it all happen 💛
@chefandrewhales @seoulbirduk @mosimanns  @philipp_mosimann 

🎥: Former PM Rishi Sunak at #ALC2025

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@judyjoochef Instagram profile imageEvery time I see a Seoul Bird stand in full swing, I’m overwhelmed with gratitude — and our spot at Tottenham Hotspur Stadium was no exception. Serving up Korean fried chicken to thousands of hungry fans during the Beyoncé concert? A total “pinch me” moment. 🍗🐝✨

I used to hide my school lunches in embarrassment, hoping no one would catch a whiff of kimchi. Now? Those same flavors are center stage — devoured by the BeyHive in one of London’s most iconic arenas.

Huge thanks to the incredible @tottenhamhotspurstadium team led by @regionallondonchef and every fan who came hungry — from the stands to Club Renaissance. 💛

And of course, to the unstoppable @seoulbirduk crew and the amazing @chefandrewhales — thank you for bringing the flavor and the Seoul every single day.

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