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Gimbap (also known as kimbap) is as versatile as it is delicious. There are many different ways to stuff these Korean rice rolls — from tuna salad and kimchi to spam, beef bulgogi, and egg — but one of our favorite fillings is spicy pork bulgogi. Our secret to easy pork bulgogi? Omsom's Korean Spicy Bulgogi Starter + a little spoonful of Sirārakhong Hāthei Chillies for a little added heat and smokiness. Pragati turmeric adds a burst of citrusy earthiness to the rice, complementing the rich, nuttiness of roasted sesame seeds, and a drizzle of toasty sesame oil mixed into the rice post cooking. Plus, that dreamy color! Swoon. We love lots of vegetables in our gimbap, like the classic Korean combination of pickled radish, sesame-laced spinach, and lightly cooked carrots, but you can use whatever crisp veggies you have on hand.
Have leftover gimbap? To give them life the next day, dip the pieces in lightly beaten egg and then fry in a little sesame oil and butter until golden on both sides. Dip in a combination of soy sauce and your favorite chilli crisp!
*Cook’s note: You can buy pork shoulder or collar sliced for bulgogi at your local Korean market, or you can also find thinly sliced pork for shabu-shabu at Japanese markets as well. Alternatively, you can slice the pork yourself: First, freeze the piece of pork shoulder for 15 to 20 minutes, then thinly slice, against the grain, with a sharp knife.