Bulgogi Kimbap (Bulgogi Seaweed Rice Rolls)

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• 7 each dried seaweed sheets
  Ingredient note

  Source: 7 dried seaweed sheets
• 5 1/2 cups steamed short grain rice (, cooled down, *see note above)
  Ingredient note

  Source: 5 1/2 cups steamed short grain rice (, cooled down, *see note above)
• 1 Tbsp toasted sesame seeds
  Ingredient note

  Source: 1 Tbsp toasted sesame seeds
• 14 g Perilla leaves (, stems removed)
  Ingredient note

  Source: 14 g Perilla leaves (, stems removed)
• 500 g Bulgogi (Korean marinated beef) (1 pound; , cooked)
  Ingredient note

  Source: 500 g Bulgogi (Korean marinated beef) (1 pound; , cooked)
• 7 each strips yellow radish pickle (*see note above)
  Ingredient note

  Source: 7 strips yellow radish pickle (*see note above)
• 14 each strips seasoned burdock root (*see note above)
  Ingredient note

  Source: 14 strips seasoned burdock root (*see note above)
• 1 each English or Lebanese cucumber (270 g / 10 ounces; , seeds removed and julienned)
  Ingredient note

  Source: 1 English or Lebanese cucumber (270 g / 10 ounces; , seeds removed and julienned)
• 1 each medium carrot (220 g / 8 ounces; , julienned I used a mandoline slicer)
  Ingredient note

  Source: 1 medium carrot (220 g / 8 ounces; , julienned I used a mandoline slicer)
• 2 Tbsp sesame oil
  Ingredient note

  Source: 1 to 2 Tbsp sesame oil; upper source range endpoint used for shopping.
• 3 Tbsp rice vinegar
  Ingredient note

  Source: 3 Tbsp rice vinegar
• 2 Tbsp white sugar
  Ingredient note

  Source: 2 Tbsp white sugar
• 1 tsp fine sea salt
  Ingredient note

  Source: 1 tsp fine sea salt

1. In a large bowl, mix the steamed rice with the rice seasoning and roasted sesame seeds.
2. Place one seaweed sheet on a bamboo (sushi) mat and thinly spread the rice on the seaweed sheet. (I covered about 90% of the sheet)
3. Place the prepared ingredients on top of the rice (in the lower centre of the rice) in the order of perilla leaves, Bulgogi, yellow radish pickles, seasoned burdock root, cucumber and carrots.
4. Once all the ingredients are set, lift the bottom end of the sushi mat to cover the ingredients. Once you cover them, roll up the seaweed to the top. (Paste some water or put some rice pieces at the edge of the seaweed sheet, if it doesn’t stick) Roll the sushi roll with the bamboo mat once more to give a firm shape. Repeat this process with the remaining ingredients.
5. Once you finish rolling them, paste the sesame oil onto the rolls to give extra nutty savoury flavour and shiny look.
6. Cut the Kimbap into bite size pieces and serve them on a plate. Or you can enjoy them sushi burrito style. Refer to the note below.