Korean-Style Bulgogi Kimbap Casserole

🥘 Ingredients

• black pepper
  1 unit
• bulgogi sauce
  1 unit
• carrot
  1 unit
• cooking oil
  1 unit
• ground beef
  1 unit
• mini cucumber
  1 unit
• radishes
  1 unit
• rice wine vinegar
  1 unit
• roasted seaweed sheets
  1 unit
• salt
  1 unit
• sesame oil
  1 unit
• sesame seeds
  1 unit
• spicy mayo
  1 unit
• spinach
  1 unit
• sugar
  ½ tsp
• white rice
  1 unit

🍳 Cookware

• small bowl
• large pan
• baking dish

1. 

   1

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

   2

   In a small bowl , combine rice wine vinegar , sugar , and a pinch of salt . Add radishes and mini cucumber . Refrigerate until ready to serve.

   rice wine vinegar: 1 unit, sugar: ½ tsp, salt: 1 unit, radishes: 1 unit, mini cucumber: 1 unit
3. 

   3

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add ground beef ; season with salt and black pepper . Cook, breaking up meat into pieces, until browned and cooked through ⏱️ 5 minutes . Stir in bulgogi sauce and cook until combined.

   cooking oil: 1 unit, ground beef: 1 unit, black pepper: 1 unit, bulgogi sauce: 1 unit
4. 

   4

   Fluff cooked white rice with a fork. Stir in half the sesame oil .

   white rice: 1 unit, sesame oil: 1 unit
5. 

   5

   Carefully press white rice into an 8-by-8-inch baking dish in an even layer. Top with beef mixture and smooth out. Spread carrot and spinach in an even layer atop beef. Bake casserole on top rack until warmed through ⏱️ 3 minutes .

   carrot: 1 unit, spinach: 1 unit
6. 

   6

   Drizzle casserole with spicy mayo and top with sesame seeds and crumbled roasted seaweed sheets . Serve family style directly from baking dish, with remaining roasted 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 unit, sesame seeds: 1 unit, roasted seaweed sheets: 1 unit