Skip to main content

Bulgogi Kimbap with Winter Ambrosia-Seasoned Rice #Sponsored

This is a sponsored post written by me on behalf of The Quail & Olive.
Complimentary product was provided for this post and this page may contain affiliate links.
However, all opinions expressed here are my own.
 
If you have been following me for awhile, or even just a little while, you might know that I am a huge proponent of using what you have on-hand. So, when I made kimbap for my mom's birthday last month, I reached for the Winter Ambrosia Vinegar from The Quail & Olive* instead of my mirin to use in the rice. Not traditional, obviously, but just as delicious...and local to me!


Winter Ambrosia starts with organic apples and pears and offers a sweet-tart flavor to dishes. Besides when I made Bulgogi-Inspired Beef Jerky, I used apples to tenderize the beef; using pears is traditional. So, that's not too far out in left field on the flavor profile, right?

Seasoned Rice

Ingredients serves 8
  • 4 cups short grain rice (sushi rice)
  • 4 cups water plus more for soaking
  • 1/3 cup Winter Ambrosia 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.

on the web, on Facebook, on Instagram, on Twitter

*Disclosure: I receive compensation in the form of complimentary products for recipe development 
and generating social media traction. All opinions are my own.

Comments

Popular posts from this blog

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

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

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce