Bulgogi meets kimbap! That would be a delicious bomb. These bulgogi kimbaps makes perfect picnic food, party finger food, or lunch. This is also great idea to use the leftover bulgogi. It is easy and delicious and everyone loved it! I can eat this kimbap everyday, seriously. Let's get cooking!

If you want to use fresh bulgogi, marinaded bulgogi is easy to find at the Korean grocery store. If not, just purchase ta bottle of Korean beef marinade and mix together with thin slices of beef sirloin, and let it sit for at least 1 hour to marinade.

In order to roll the kimbap, you will need a bamboo roll mat which you can buy very cheaply in most Asian stores these days.

You will need cooked white short grain rice. I added a little bit of Chia seeds just to add more nutrition.

Cucumbers will add freshness to the taste. Make sure you season with a little bit of salt first to draw some moisture out of cucumber, then squeeze out. It will add a nice crunch without the running water in the rolls.

You will also need pickled radishes. You can find the pre-sliced package for convenience. Drain the juice and set aside.

Adding a topping sauce is an optional. If you like the robust flavor of Korean BBQ topping sauce, you will love the sauce in the kimbap as well.

Stir-fry bulgogi until fully cooked. Now, all the ingredients are ready to go.

Season rice with a little bit of salt, sesame oil and toasted sesame seeds.

Spread the rice thinly onto a roasted seaweed sheet. Try to spread entire space evenly leaving about 1-inch at the edge.

Place 2 lettuce leaves in the middle and top with bulgogi and the sauce (if using).

Add the pickled radish and cucumber on top.

Starting from the edge in front of you, roll the sheet tightly by wrapping the whole thing a little by little.

Release and you will get a nice log of bulgogi rice roll ready.

Repeat the rest.

Cut  the log into 1/2-inch thick slices. Make sure your knife is sharp.

Show off the beauties of the rolls on a pretty platter. They are ready to serve.

With any kimbap, you gotta put the whole piece in your mouth. Savor the flavor of everything in the roll. You will like it. So delicious! 

The warn spring weather is calling for outing. So why not roll some kimbap and enjoy the beautiful weather outside? Hope you enjoy.

~ Holly

Bulgogi Kimbap

makes about 6-7 rolls


  • 6-7 roasted seaweed sheets
  • 5 cups cooked white short grain rice
  • 1 tablespoon sesame seeds
  • 1/2 teaspoon salt
  • 1 teaspoon sesame oil
  • 3 cups bulgogi, cooked
  • 1 large English cucumber, thinly sliced into matchsticks
  • 6-7 strips of pickled radish
  • 12-14 lettuce leaves
For the sauce (optional):
  • 2 tablespoon Korean soybean paste
  • 1 tablespoon Korea chili paste
  • 1/2 teaspoon garlic powder
  • 1 tablespoon rice or corn syrup 
  • 1/2 tablespoon mirin


  1. Sprinkle a couple of pinches of salt to cucumber strips and let it sit for 10 minutes. Squeeze our the excess water from the cucumber and set aside.
  2. Season the rice with sesame oil, sesame seeds and salt. Mix well and set aside.
  3. For the sauce, combine all the ingredients and mix well.
  4. To make the rolls, Place a sheet of roasted seaweed on the bamboo roll mat. Place about 3/4 cup of rice and spread out evenly over to the seaweed leaving 1-inch from the opposite end. Dipping your finger in water will help from the rice sticking onto your fingers.
  5. Place a couple of lettuce in the middle of rice, add some bulgogi and 1-2 teaspoonful of sauce (if using), pickled radish, and cucumber on top. Starting from the front side, lift up the bambool mat and start rolling tightly a little by little and complete all the way to the other side. Gently squeeze the log to secure the edge. Unroll and transfer the kimbap log on to a plate. Repeat the rest.
  6. Cut the rolls into 1/2-inch slices and serve.

For more delicious Korean dishes, click the images below to get the recipes.

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