Duck Bulgogi Kimbap
A merging of flavors and textures the sweet and salty kimbap paired with a mustard dipping sauce is a treat.
Duck Bulgogi Kimbap
Makes 6-7 rolls
This was the first kimbap recipe I worked on after moving to South Korea in 2019. It is a labor of love to make and prepare the different fillings and roll the kimbap, but it is definitely worth the effort. Make a batch to eat on your next picnic, you won’t be disappointed.
“Recipe Tips:
1. I used short grain brown rice for my kimbap however, white rice is definitely an option.”
Ingredients
Rice
650g (3.5 c) warm cooked short grain rice, brown or white
15g (1 T) sesame oil
15g (1 T) sugar
2 t kosher salt
2 t sesame seeds
Mustard Dipping Sauce
1 T Dijon mustard
2 – 3 t water
1.5 t vinegar
.25 t wasabi
.25 t sesame oil
Pinch ground white pepper
Bulgogi
570g (1 .25 lb) smoked duck breast, julienne
225g (.5 onion) cut in half horizontally then salad sliced
70g (5 T) soy sauce
8g (1.5 t) ginger, minced
7 garlic cloves, minced
2 T mirin
1.5 T sugar
1 T maesil
1.5 t sesame oil
.5 t ground black pepper
.25 t kosher salt
1/8 t 5-spice powder
Fillings
275g (2 c) carrot, julienne
.5 t salt
.25 t ground black pepper
230g (.5 lbs) spinach or kale, blanched and squeezed dry
1 cucumber, seeds removed and julienne – optional
7 nori sheets
Danmuji strips
Sesame oil
Sesame seeds - optional
Recipe Know-how
Rice
1. In a large mixing bowl, combine all of the ingredients together. Set aside. Keep warm.
Dipping sauce
2. In a small mixing bowl, combine all ingredients well. Set aside.
Taste sauce adjusting seasoning as desired.
Bulgogi
3. In a small mixing bowl, combine all ingredients except the duck and onions. Set aside.
4. In a large saute pan add duck.
Place over a medium heat. Cook 5-6 minutes to render the fat.
Drain off all of the fat, leaving the duck in the pan.
Add onions. Cook until soft, 3-5 minutes
Add sauce. Cook until sauce reduces and pan is almost completely dry, 3-5 minutes.
Remove to a bowl. Cool slightly.
Rinse out pan.
Filling
5. Heat the large saute pan over medium high heat.
Add 1 t. vegetable oil, carrots, salt and pepper.
Cook 2-3 minutes or until carrots change color and soften slightly.
Set aside.
6. Place a sheet of parchment on a cookie sheet and set aside.
Rolling
7. Place 1 sheet of nori shiny side down on a sushi rolling mat or parchment paper.
Place heaped .5 c of rice on sheet.
Using your fingertips, spread rice in a single layer over the sheet leaving .25 in border at the top.
Arrange portions of danmuji, cucumber, carrot, spinach and bulgogi along the bottom ¼ of the sheet.
Roll tightly toward the rice-free border placing the seam on the bottom.
Place finished roll on the parchment lined sheet.
Repeat until all filling ingredients have been used.
8. Using your fingertips, coat each finished roll in .25 t sesame oil.
Sprinkle with sesame seeds if desired.
Slice each roll into 8 or 12 equal pieces.
9. Serve with dipping sauce and sriracha if desired.
