Photo: Korea Ministry of Food and Drug Safety

Squid Bulgogi Kimbap

Name: Squid Bulgogi Kimbap
Cuisine: South Korea
Ingredients: 130 g squid body (130g); 30 g bell pepper (30g); 20 g carrot (20g); 30 g green bell pepper (30g); 200 g cooked rice (200g); 60 g julienned beef (top round, (top round, 60g); 50 g egg (50g); 2 g gim (roasted seaweed) (2g); 20 g perilla leaves (20g); 30 g king oyster mushroom (30g); 15 g Seasoning: sesame oil (15g); 3 g gochujang (Korean chili paste) (3g); 15 g plum syrup (maesil-cheong) (15g)

오징어불고기김밥

Rice · Boiled

RiceCourse

452kcal · per serving

2/5Spice

No pork

Jump to recipe ↓

Recipe

Squid Bulgogi Kimbap

🌶 Spicy 2/5No porkContains: egg, gluten, soy, sesame, shellfish

Ingredients Tap an ingredient to check it off

Servings1

Shopping in

squid body오징어 몸통(130g)
130 g
bell pepper파프리카(30g)
30 g
carrot당근(20g)
20 g
green bell pepper피망(30g)
30 g
cooked rice밥(200g)
200 g
julienned beef (top round,채 썬 쇠고기(우둔살,(top round, 60g)
60 g
egg달걀(50g)
50 g
gim (roasted seaweed)김(2g)
2 g
perilla leaves깻잎(20g)
↔ No perilla leaves? Shiso leaves are a close cousin. In wraps, large basil or mint leaves also work.
🛒 Where to buy: Korean grocery stores (fresh produce)
20 g
king oyster mushroom새송이버섯(30g)
30 g
Seasoning: sesame oil양념 참기름(15g)
15 g
gochujang (Korean chili paste)고추장(3g)
↔ No gochujang (Korean chili paste)? Sriracha or another chili paste with a little miso and honey gets close. It won’t have the same fermented depth.
🛒 Where to buy: Most large supermarkets now carry it in the Asian aisle; Korean grocery stores have more brands
3 g
plum syrup (maesil-cheong)매실청(15g)
15 g

Nutrition per serving

452kcal

14.5gCarbs

13.9gProtein

3.42gFat

244.4mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Score the inside of the squid body and blanch it in boiling water.
Finely chop the bell pepper, carrot and green bell pepper, stir-fry them, and mix them into the rice.
Stir-fry the beef in sesame oil.
Beat the eggs and pour into a pan heated over low heat, sprinkle with crumbled gim, and make an egg sheet. When the bottom is cooked, place the perilla leaves and rice on top.
Place the blanched squid and stir-fried beef on top in that order, roll it up, and wrap in plastic wrap.
Mix the gochujang and plum syrup, put in a pan, and boil over low heat to make the sauce. Cut the kimbap into bite-size pieces and serve with grilled mushrooms to finish.

💡 TipA sauce made with low-sodium gochujang and plum syrup gives a sweet taste and lowers sodium.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.