Philly Gimbap and Korean Potato Salad

Meal prep

Philly Gimbap and Korean Potato Salad

This gimbap was a total accident, but a happy one. I originally set out to make a cheeseburger gimbap after seeing someone post a cheeseburger roll on Reddit. But when brainstorming how to do it, I got stuck. I couldn’t quite figure out how to get the cheeseburger flavor right. Then I remembered I had green and red peppers on hand and had just eaten a Philly cheesesteak recently, so I pivoted. And I think I like this even better.

Philly Gimbap

Ingredients

Rice & Seasoning:

• 2 cups sushi rice, steamed

• ½ tsp salt

• 2 tsp sesame oil

• 2 tsp rice vinegar

• 1 tsp sugar

Philly Ground Beef:

• 1 lb ground beef

• ½ onion, diced

• 1 tsp onion powder

• 1 tsp garlic powder

• 1 tsp smoked paprika

• ¾ tsp salt

• Black pepper, to taste

• 1 Tbsp ketchup

• 1 Tbsp canola oil

Pepper Mix:

• ½ yellow onion, thinly sliced

• 1 green bell pepper, thinly sliced

• 1 red bell pepper, thinly sliced

• 1 Tbsp olive or canola oil

Assembly:

• 4 sheets of nori

• 4 slices of American cheese, halved

• 2 Tbsp sesame oil (to brush on rolls)

Instructions

1. Season the rice: In a large bowl, mix the steamed sushi rice with salt, sesame oil, rice vinegar, and sugar. Let it cool completely.

2. Make the ground beef: Heat oil in a large pan over medium-high heat. Add the ground beef and crumble it as it browns. Season with onion powder, garlic powder, smoked paprika, salt, and pepper.
Once mostly browned, drain any excess oil, then stir in the diced onion. Cook until the onion softens and the beef is fully cooked. Add ketchup, mix well, and set aside.

3. Cook the peppers: Heat oil in a separate pan over medium heat. Add sliced peppers and onions. Sauté until soft and slightly browned. Set aside.

4. Assemble the gimbap: Lay a sheet of nori shiny-side down. Spread about ½ cup of seasoned rice over the sheet, leaving about an inch uncovered at the top edge.
In the center, layer the ground beef, sautéed peppers, and two halves of a cheese slice lengthwise.
Roll the gimbap tightly using your hands or a bamboo mat. (I like to use saran wrap to help with rolling.)
Brush the outside with sesame oil. Slice into ¼–½ inch pieces using a sharp knife.

Korean Potato Salad

This creamy, slightly sweet Korean-style potato salad is the perfect side for the gimbap. It's soft and rich with just enough crunch from fresh veggies.

Ingredients:

• 2 lbs russet potatoes

• 2 hard-boiled eggs

• ½ English cucumber

• 1 carrot

• ¼ cup Kewpie mayo (or to taste)

• 1 tsp sugar

• 1 Tbsp lemon juice

• Salt and pepper, to taste

Instructions:

1. Boil the potatoes: Peel and quarter them. Boil in a pot of water until fork-tender. Drain and mash until smooth.

2. Boil the eggs: Cover with water in a saucepan, bring to a boil, then reduce to medium heat and cook for 10 minutes. Cool in cold water, then peel and chop.

3. Prep the veggies:

   • Slice the cucumber thinly and sprinkle with salt to draw out moisture. Let sit, then pat dry.

   • Slice the carrot thinly (lengthwise first, then across).

4. Mix it up: In a large bowl, combine mashed potatoes, chopped eggs, cucumber, carrot, mayo, sugar, lemon juice, salt, and pepper. Adjust to taste.

Serve cold or warm, as a side dish or even as a sandwich filling.

Assembly & Storage

• Divide the gimbap rolls and potato salad between four meal prep containers.

• Store in an airtight container in the fridge for up to 3 days.

• To reheat gimbap: Cover with a wet paper towel and microwave gently to keep the rice moist.