Skip to main content

Bulgogi Kimbap with Seasoned Rice #FoodieExtravaganza


Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month.

Posting day for #FoodieExtravaganza is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board!

Since September is National Rice Month, I decided to ask the bloggers to share their favorite recipes or cooking tips. Here's the Foodie Extravanganza's rice-filled line-up...
Seasoned Rice

Seasoned rice has many uses, but I usually use it as a base for sushi or for a poke bowl. In this case, I used it to make Korean-style rice rolls called kimbap.

Ingredients serves 8
  • 4 cups short grain rice (sushi rice)
  • 4 cups water plus more for soaking
  • 1/3 cup seasoned rice wine vinegar or other white vinegar
  • 5 Tablespoons organic granulated sugar
  • 1 Tablespoon salt
  • Also needed: paper fans, wooden spoons, and a non-aluminum pan

Procedure
Wash rice and soak in water 2 hours or longer. Once you're ready to cook, drain the rice and set aside.

Put water in a saucepan and bring to a boil. Add drained rice. Mix well, cover, and bring to a boil again Turn heat very low and steam 20 minutes. Let stand 10 minutes after turning off heat. Turn the rice into a large, wide bowl or pan.

Heat vinegar, sugar, and salt in a small saucepan until the salt and sugar are dissolved. Cool and fold into hot rice being careful not to mash the rice grains. Fan the rice and cool completely. The rice should be coated with the vinegar and glossy.

Bulgogi Kimbap

Note that this isn't traditional bulgogi; it's ground beef with bulgogi seasonings. But it's quick and lends all of the delicious flavor of bulgogi to this roll.

Ingredients
  • 2 Tablespoons sesame oil
  • 1 pound organic, grass-fed ground beef
  • 2 Tablespoons organic granulated sugar
  • 3 to 4 cloves garlic, peeled and pressed
  • 5 Tablespoons soy sauce
  • 1/4 cup sliced green onions
  • 2 Tablespoons sesame seeds (I used a mixture of white and black sesame seeds)
  • 1/2 teaspoon ground black pepper
  • thinly sliced vegetables, both cooked, raw, and pickled (I used fresh cucumbers, pickled sprouts, pickled radish, sauteed spinach)
  • rolled egg omelet (this one), optional
  • a batch of seasoned rice
  • seaweed sheets (nori)
  • Also needed: sushi rolling mat

Procedure
Heat 2 Tablespoons sesame oil in a large skillet. Crumble the ground beef into the pan.  Sprinkle in the sugar and fold in the garlic. Cook until the beef is completely browned and no pink remains. Stir in the soy sauce, green onions, and sesame seeds. Season with black pepper and set aside.


Place a sushi rolling mat on a work surface and top with a sheet of nori. Scoop 3/4 cup rice on the sheet and press rice to the edge of the nori. 


Arrange a small amount of fillings in a row about 1-1/2" from bottom edge of nori sheet. 


Roll up rice mixture over filling, using the bamboo mat to lift and compress the mixture while rolling until you  have a uniform cylinder. 


Place the roll, seam-side down, onto a cutting board. With a sharp knife, slice the rolls into eight pieces.

That's a wrap for this month's #FoodieExtravaganza. Stay tuned for next month's culinary adventures.

Comments

  1. Absolutely love Kimbap and bulgogi is a favorite of mine! Looks so good. Such a wonderful pick for National Rice Month.

    ReplyDelete
  2. This sounds delicious Cam. Thanks for hosting this month.

    ReplyDelete
  3. This is definitely on my bucket list! Thanks for hosting!

    ReplyDelete
  4. Perfect for my friends who shy away from rolls with seafood.

    ReplyDelete
  5. Got hold of sushi rice and nori sheets from my recent trip to Leh Ladakh, will try this delicious recipe soon. Thank you for sharing this recipe.

    ReplyDelete
  6. Delicious! Its tempting! A great idea Camilla!

    ReplyDelete

Post a Comment

Popular posts from this blog

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Homemade Lorna Doone Cookies #SundayFunday

Today the Sunday Funday group is celebrating childhood favorites. Thanks to Stacy of  Food Lust People Love , Sue of  Palatable Pastime , Rebekah of  Making Miracles , and Wendy of  A Day in the Life on the Farm  for coordinating this low-stress group. Today Stacy is hosting and she's given us the following prompt: "Childhood favorites. Did you have a favorite dish growing up? It could be something your family cooked or a restaurant dish, even a Chef Boyardee canned good or packaged ingredients like Rice-a Roni or mac and cheese. Recreate THAT dish from SCRATCH for this event."  Here's the #SundayFunday childhood favorites line-up... Chili Mac from A Day in the Life on the Farm Ham and Mushroom Breakfast Burritos from Making Miracles Homemade Lorna Doone Cookies from Culinary Adventures with Camilla Homemade Wonder Bread from Karen's Kitchen Stories K-Mart Sub Sandwiches from Palatable Pastime Kempakki Dosa from Sizzling Tastebuds Meat Chilly Fry by Sn