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It is easier if you use store-bought namuls.
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2
I made them myself this time, so here's how to do it.
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For the bean sprout namul: discard the roots of 1/2 packet of bean sprouts and put in a sauce pan with water to cover.
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Bring to a boil and drain.
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Season with 1 teaspoon of soy sauce, 1 teaspoon of sesame oil and 2 tablespoons of sesame seeds while hot.
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For sweet spinach namul: rinse 1/2 a bag of spinach (5 bunches), parboil, drain and squeeze excess water.
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Cut into 4 cm lengths and mix with 1 tablespoon of sugar, 1 teaspoon of soy sauce and 1 teaspoon of sesame oil.
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Leave to cool.
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For refreshing carrot namul: peel 1/2 of carrot and julienne.
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Put in a sauce pan with water to cover and bring to a boil.
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Drain and mix with 1 teaspoon of vinegar, a pinch of salt and 1 teaspoon of sesame oil.
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Leave to cool.
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Thoroughly mix the rice, namuls and kimchi together.
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Divide into 12 equal portions.
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Spread the sliced beef on plastic wrap.
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Squeeze the portioned rice gently into shape (if it is too sticky, use plastic wrap) and place on the sliced beef.
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Roll the rice with beef by using the plastic wrap, and shape into barrels.
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Take off the plastic wrap and place the rolls with the joint side down on a preheated, oiled pan.
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Brown all over and season with bulgogi sauce.
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Lay on lettuce leaves and serve.
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Even after these have cooled down, they're still good.
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If you cut one of these, it should look like this.
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23
If you have left over bibimbap rice, just roll it with plastic wrap to make bibimbars.
