Aha Bujang's Bulgogi Gimbap

• beef (for bulgogi) 300g
• rice 560g
• gimbap seaweed 3–4 sheets
• perilla leaves 10 leaves
• large green onion 80g
• onion 50g
• Jin-ganjang 1 tablespoon
• sugar 3.5 tablespoons
• vinegar 2 tablespoons
• mirim 1/2 tablespoon
• minced garlic 1/2 tablespoon
• beef dashida 1 teaspoon
• Miwon 1/2 teaspoon (plus 1 teaspoon separately for rice seasoning)
• onion powder 1/2 tablespoon
• seasoned salt 1 teaspoon
• sesame oil 1.5 tablespoons
• cooking oil 1 tablespoon
• gochugaru a pinch

Recipe 🍳

Cooking tips 💡

• If any liquid remains in the bulgogi, the gimbap will become soggy, so stir-fry until the juices are completely reduced.
• Squeeze the pickled scallion-onion garnish by hand just before adding it to prevent the gimbap from bursting at the sides.
• Adding a small amount of Miwon along with salt to the rice creates the signature savory rice flavor found in gimbap shops.

Recommended for 🙋

• ⭐Those who want to make a special gimbap with just bulgogi and pickled scallions instead of preparing many complicated fillings.
• ⭐Those who love the combination of smoky, sweet-and-salty bulgogi and tangy pickled scallions.