Korean-Style Bulgogi Kimbap Casserole
with Roasted Seaweed, Pickled Veggies, Spicy Mayo & Sesame Seeds
- Sesame
- Soy
- Wheat
- Eggs
This dish, perfect for sharing, is inspired by kimbap, a Korean staple dish of protein and vegetables rolled up in seasoned rice and seaweed sheets. We’ve serving the components—bulgogi-style beef, tender carrots and spinach, and sesame rice—casserole-style, topped with pickled radishes and cucumber, spicy mayo, and toasted seaweed. Ready to dig in?
Ingredients
5 teaspoon
Rice Wine Vinegar
6 ounce
Carrot
4 ounce
Bulgogi Sauce
(Contains: Sesame, Soy, Wheat)
5 ounce
Spinach
10 ounce
Ground Beef
4 tablespoon
Spicy Mayo
(Contains: Eggs, Soy, Wheat)
1 unit
Mini Cucumber
1 tablespoon
Sesame Seeds
(Contains: Sesame)
½ tablespoon
Sesame Oil
(Contains: Sesame)
3 unit
Radishes
¾ cup
White Rice
1 unit
Roasted Seaweed Sheets
Not included in your delivery
½ teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to use in Step 4.
While rice cooks, trim and halve radishes lengthwise; thinly slice crosswise into half-moons. Trim and halve cucumber lengthwise; thinly slice crosswise into half-moons. Trim and peel carrots; using a peeler, shave carrots lengthwise into ribbons, rotating as you go, until you get to the core. Discard core.
In a small bowl, combine vinegar, ½ tsp sugar (1 tsp for 4 servings), and a pinch of salt; stir in radishes and cucumber. Refrigerate until ready to serve.
Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add carrots; season with salt and pepper. Cook, stirring occasionally, until slightly softened, 1-2 minutes.
Stir in spinach; season with salt and pepper. Cook, stirring occasionally, until carrots are tender and spinach has wilted, 1-2 minutes more. Turn off heat; transfer to a plate. Wipe out pan.
Heat a drizzle of oil in pan used for veggies over medium-high heat. Add beef*; season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.
Reduce heat to medium. Add bulgogi sauce and stir to coat. Cook, stirring occasionally, until sauce has slightly reduced, 1-2 minutes.
Fluff rice with a fork. Stir in half the sesame oil (all for 4 servings).
Arrange half the seaweed sheets in an even layer on a baking sheet (it’s OK if they overlap a bit). Toast on top rack until warm and lightly crisped, 1-2 minutes. Let cool for 1 minute, then cut into quarters.
Using your hands, crumble remaining seaweed sheets into a small serving bowl.
Carefully press rice into an 8-by-8-inch baking dish (9-by-13-inch baking dish for 4 servings) in an even layer. (TIP: Coat baking dish with nonstick cooking spray before adding rice.) Top with beef and smooth out in an even layer with a rubber spatula. Spread carrots and spinach in an even layer atop beef. Bake casserole on top rack until warmed through, 2-3 minutes.
Evenly top with pickled radishes and cucumber (draining first).
Drizzle casserole with spicy mayo and top with sesame seeds and as much crumbled seaweed as you like. Serve family style directly from baking dish, with toasted seaweed sheets on the side. TIP: Add a spoonful of casserole to a seaweed sheet and eat it all in one bite!
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the bulgogi and spicy mayo flavors, reminiscent of authentic Korean cuisine. Some found it a bit sweet or bland.
- Ease of prep: Several felt the casserole format added unnecessary steps; consider serving as a simpler rice bowl for easier preparation.
- Suggestions: Try frying the rice for a crispy bottom. Use less seaweed; 1-2 sheets may suffice for most tastes.
- Leftovers: Best enjoyed fresh; reheating can be tricky due to temperature differences between layers.
- Texture: The thin carrot strips added a nice texture, but some found the overall dish too squishy.
