Kim Dae-seok's Dureup Gimbap

Name: Kim Dae-seok's Dureup Gimbap
Cook time: 30 min
Total time: 30 min
Yield: 3 servings
Cuisine: Korean
Ingredients: 3 sheets gimbap seaweed; 1.5 bowls cooked rice; Dureup, as needed; 200g beef for bulgogi; 100g carrot; 5cm white part of green onion; 1 tbsp soy sauce; 1 tbsp soup soy sauce; 1 tbsp mirin; 0.5 tbsp vinegar; 0.5 tbsp raw sugar; 1 tbsp minced garlic; 3 tbsp sesame oil; Olive oil, as needed; 1 tbsp sea salt; 4 pinches salt; 2 pinches black pepper; 1 tbsp whole sesame seeds

A nutritious gimbap where the slightly bitter taste of seasonal dureup and savory beef bulgogi come together in perfect harmony.

30 min Difficulty Easy Rice bowls

Main ingredients

BeefDureupCarrotGimbap seaweedGreen onion

Ingredients needed 3 servings

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Beef Dureup Carrot Gimbap seaweed Green onion

Ttukdak Hyung's Beef Brisket and Angelica Tree Root Rice

A nutritious rice dish where angelica tree roots are quickly stir-fried in the savory fat of beef brisket, reducing their bitterness and maximizing their fragrance.

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Kim Dae-seok's Toona Sinensis Pickles

A simple, refreshing pickle made by pouring a golden-ratio seasoning directly onto blanched toona sinensis without boiling the soy sauce—deliciously crisp and fragrant.

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3 sheets gimbap seaweed

1.5 bowls cooked rice

Dureup, as needed

200g beef for bulgogi

100g carrot

5cm white part of green onion

1 tbsp soy sauce

1 tbsp soup soy sauce

1 tbsp mirin

0.5 tbsp vinegar

0.5 tbsp raw sugar

1 tbsp minced garlic

3 tbsp sesame oil

Olive oil, as needed

1 tbsp sea salt

4 pinches salt

2 pinches black pepper

1 tbsp whole sesame seeds

Recipe

Marinate the beef with bulgogi seasoning. Julienne the carrot and stir-fry with garlic and salt until crisp-tender.
Blanch the dureup in salted water for 40 seconds, rinse in cold water, squeeze out the moisture, and season with soup soy sauce and sesame oil.
Spread the seasoned rice on the seaweed, add the prepared dureup, beef, and carrot, roll tightly, brush with sesame oil, and slice.

Cooking tips

When blanching dureup, put the root ends in first so they cook evenly and the texture is uniform.
If the dureup is too moist, the gimbap can become soggy. After rinsing in cold water, make sure to completely remove excess water using paper towels.
Adding a little vinegar to the rice enhances the flavor and helps keep the gimbap fresh longer.

Recommended for

For those who want to enjoy seasonal spring dureup in a new and delicious way.
For those looking for a special, healthy lunchbox menu for outings or picnics.
For those who want to get their children to enjoy dureup.

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