Korean-Style Bulgogi Kimbap Casserole

🥘 Ingredients

• bulgogi sauce
  8 oz
• carrot
  12 oz
• cooking oil
  2 teaspoon (tsp)
• ground beef
  20 oz
• mini cucumber
  2 unit
• radishes
  6 unit
• roasted seaweed sheets
  2 unit
• salt
• sesame oil
  1 tbsp
• sesame seeds
  2 tbsp
• spicy mayo
  1/2 c
• spinach
  10 oz
• sugar
  2 teaspoon (tsp)
• sweetened tofu
  3.333 tbsp
• white rice
  1.5 c

🍳 Cookware

• small pot
• peeler
• small bowl
• large pan
• baking sheet
• baking dish

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
2. 

   2

   In a small pot , combine white rice with 1 1/4 cups water (2 1/4 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 minutes to ⏱️ 18 minutes . Keep covered off heat until ready to use in Step 4.

   white rice: 1.5 c, salt
3. 

   3

   While rice cooks, trim and halve radishes lengthwise; thinly slice crosswise into half-moons. Trim and halve mini cucumber lengthwise; thinly slice crosswise into half-moons. Trim and peel carrot ; using a peeler , shave carrots into ribbons, rotating as you go, until you get to the core discard core.

   radishes: 6 unit, mini cucumber: 2 unit, carrot: 12 oz
4. 

   4

   
5. 

   5

   In a small bowl , combine sweetened tofu , 1/2 tsp sugar (1 tsp for 4 servings), and a pinch of salt; stir in radishes and cucumber. Refrigerate until ready to serve.

   sweetened tofu: 3.333 tbsp, sugar: 2 teaspoon (tsp)
6. 

   6

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add carrots and season with salt and pepper. Cook, stirring occasionally, until slightly softened, ⏱️ 1 minutes to ⏱️ 2 minutes .

   cooking oil: 2 teaspoon (tsp)
7. 7

   Stir in spinach ; season with salt and pepper. Cook, stirring occasionally, until carrots are tender and spinach has wilted, ⏱️ 1 minutes to ⏱️ 2 minutes more. Turn off heat; transfer to a plate. Wipe out pan.

   spinach: 10 oz
8. 8

   
9. 9

   Heat a drizzle of oil in the same pan over medium-high heat. Add ground beef and season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, ⏱️ 4 minutes to ⏱️ 6 minutes .

   ground beef: 20 oz
10. 10

    Reduce heat to medium. Add bulgogi sauce and stir to coat. Cook, stirring occasionally, until sauce has slightly reduced, ⏱️ 1 minutes to ⏱️ 2 minutes .

    bulgogi sauce: 8 oz
11. 11

    
12. 12

    Trembling rice with a fork. Stir in half the sesame oil .

    sesame oil: 1 tbsp
13. 13

    Arrange half the roasted seaweed sheets in an entire even layer on a baking sheet it’s ok if they overlap a bit. Toast on top rack until warm and lightly crisped, ⏱️ 1 minutes to ⏱️ 2 minutes . Let cool for 1 minute, then cut into quarters.

    roasted seaweed sheets: 2 unit
14. 14

    Using your hands, crumble remaining seaweed sheets into a small serving bowl.
15. 15

    
16. 16

    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 a layer head over it. Bake casserole on top rack until warmed through, ⏱️ 2 minutes or to ⏱️ 3 minutes . Evenly top with pickled radishes and cucumber, draining first.
17. 17

    
18. 18

    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!

    spicy mayo: 1/2 c, sesame seeds: 2 tbsp