Rice Dishes

Squid & Beef Bulgogi Kimbap

Name: Squid & Beef Bulgogi Kimbap
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 130 g Squid body; 30 g Bell pepper; 20 g Carrot; 30 g Green bell pepper; 200 g Cooked rice; 60 g Beef eye of round, julienned; 50 g Egg; 2 g Seaweed (gim), crumbled; 20 g Perilla leaves; 30 g King oyster mushroom; 15 g Sesame oil; 3 g Gochujang (Korean chili paste); 15 g Green plum syrup (maesil-cheong)

오징어불고기김밥

An omelet-wrapped kimbap with blanched squid, sesame beef, perilla leaves and vegetable rice, served with grilled mushrooms and a sweet plum-gochujang sauce. The sauce uses a little gochujang and plum syrup for sweetness, reducing sodium.

🇰🇷 A twist on Bulgogi — see the classic korean marinated beef recipe →

📝 Step-by-Step Instructions

Score the inside of the squid body and blanch in boiling water.

Finely chop the bell pepper, carrot and green pepper, stir-fry and mix into the rice.

Stir-fry the beef in sesame oil.

Pour the beaten egg into a pan over low heat, sprinkle with crumbled seaweed and cook into a sheet. When the bottom is set, top with perilla leaves and rice.

Add the squid and beef, roll up and wrap in plastic wrap.

Gently simmer the gochujang and plum syrup in a pan to make the sauce. Slice the kimbap and serve with grilled mushrooms and the sauce.

📊 Nutrition Facts (per serving)

452.2Calories (kcal)

14.5 gCarbs

13.9 gProtein

3.42 gFat

244.4 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.