Ttukdak Hyung's Bulgogi Gimbap

Name: Ttukdak Hyung's Bulgogi Gimbap
Cook time: 15 min
Total time: 15 min
Yield: 1 servings
Cuisine: Korean
Ingredients: 1 bowl warm rice; 70g roasted beef bulgogi; 1 stalk washed old kimchi; 1/2 tablespoon gochujang; 1 tablespoon sesame oil; a little sesame seeds; a little vegetable oil (for coating the mold)

A delicious gimbap made by mixing bulgogi, washed old kimchi, and gochujang seasoning into rice, then baking it in an air fryer for a crispy exterior.

15 min Difficulty Very easy Rice bowls

Main ingredients

beef bulgogiold kimchigochujangsesame oil

Ingredients needed 1 servings

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1 bowl warm rice

70g roasted beef bulgogi

1 stalk washed old kimchi

1/2 tablespoon gochujang

1 tablespoon sesame oil

a little sesame seeds

a little vegetable oil (for coating the mold)

Recipe

Chop the roasted beef bulgogi and well-washed, drained old kimchi finely so they mix well into the rice ball mixture.
Place cold or warm rice into a wide bowl, then add the chopped bulgogi and chopped old kimchi.
Add the gochujang, fragrant sesame oil, and sesame seeds according to the amounts, then mix thoroughly with a spatula to create a well-seasoned mixed rice.
Lightly coat the inside of the triangular rice ball mold with vegetable oil to ensure the rice comes out smoothly.
Fill the mold completely with the seasoned rice, then press down firmly with the lid to shape it tightly and remove it cleanly.
Place the firm rice ball onto the air fryer basket and bake at 180 degrees for 10 minutes until the surface turns crispy.

Finely chop the roasted bulgogi and washed old kimchi.
Mix the chopped ingredients, gochujang, sesame oil, and sesame seeds into the rice and stir well.
Press the mixture into an oiled rice ball mold and bake in a 180-degree air fryer for 10 minutes.

Cooking tips

Press the rice firmly into the mold to prevent it from cracking or breaking apart during air frying due to hot airflow.
During air frying, the gochujang slightly caramelizes and adheres to the surface, creating a savory, spicy, crunchy texture similar to burnt rice.
For children, substitute gochujang with a touch of soy sauce or oyster sauce for a milder, nutritious snack.

Recommended for

People looking for a hearty, portable rice ball to eat on the go during a busy morning.
Those who prefer a crisp, crunchy outer layer resembling nurungji over traditional soft rice balls.
Fans of the trio combination: gochujang mixed rice, sweet bulgogi, and crunchy kimchi.

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Ttukdak Hyung's Bulgogi Gimbap

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Ingredients needed 🛒1 servings

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Main ingredients

Tags

Ingredients needed 1 servings

Recipe

Cooking tips

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