Kimbap can be colorfully ornate for festivities, but this version is dressed down for a more low-key vibe. The flavors are punchy and well seasoned, so a dipping sauce isn’t needed. This is definitely a dish to use the last bits of really fermented kimchi. The rice will help subdue any pungent jolts that might be too hard to handle on their own.

Kimchi Bulgogi Kimbap 김치 불고기 김밥

Ingredients
Makes 4 rolls

3 cups cooked rice
2 TBSP sesame oil
1 TBSP rice vinegar
1 tsp salt
1 cup extra fermented kimchi, drained
1 cup bulgogi
4 seaweed sheets
Sesame seeds to garnish

Steps
1. Right after the rice is cooked, put into a bowl and add the sesame oil, vinegar, and salt. Mix together to incorporate and cool down the rice.

2. Chop the drained kimchi into small pieces.

3. Lay one seaweed sheet shiny side down on a clean surface. Gently use your fingers to spread a thin layer of rice on the sheet leaving ½ inch of space on top. Layer the bulgogi and kimchi near the bottom. Gently start to roll the kimbap and firmly press it into a cylinder once the kimbap is completely rolled. Cut the roll into ½ inch pieces, wiping your knife clean after each cut.

Notes
- If the top of the roll isn’t sticking, dip your finger in water and run it across the empty space then form the roll firmly again to seal.