Venison Bulgogi Kimbap

These rolls are bold, portable and full of flavor

The main deer season is almost here, and you know what that means: It’s time to start making room in the freezer for this year’s harvest. If you’ve still got a couple packs of venison backstrap or hindquarter tucked away from last season, now’s the time to turn them into something unforgettable.

Too often, venison gets stuck in the same rotation, grilled, ground or dropped in a stew. This recipe flips that script. We’re slicing lean venison thin, giving it the Korean bulgogi treatment — sweet, salty, and seared fast — then wrapping it up with seasoned rice, crisp veggies and roasted seaweed in a roll inspired by Korean street food.

This Venison Bulgogi Kimbap is perfect for the camp, tailgate or duck blind. It’s a fusion that proves backstrap can shine far beyond the grill.

Happy hunting,

Recreational Chef

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INGREDIENTS FOR THE BULGOGI VENISON:

• 1/2 lb. venison backstrap or hindquarter, thinly sliced across the grain
• 2 tbsp. soy sauce
• 1 tbsp. brown sugar
• 1 tbsp. mirin (or 2 tsp. rice vinegar + 1/4 tsp. sugar)
• 1 tbsp. sesame oil
• 2 tsp. minced garlic
• 1 tsp. grated ginger
• 1 tbsp. grated Asian pear or apple (optional, helps tenderize)
• 1/4 tsp. black pepper
• 1 green onion, finely chopped
• 1 tsp. toasted sesame seeds

FOR THE KIMBAP RICE:

• 2 cups cooked short-grain (sushi-style) rice
• 1 tbsp. sesame oil
• 1/2 tsp. salt
• 1 tsp. toasted sesame seeds

FOR THE FILLINGS:

• 4 sheets roasted seaweed (gim/nori)
• 1 carrot, julienned and sautéed with salt
• 3 eggs, beaten, cooked flat and sliced into strips
• Pickled yellow radish (danmuji), thin strips
• Blanched bok choy or spinach seasoned with sesame oil and salt

PREPARATION: Makes 4 rolls

Marinate the venison

1. In a bowl, combine soy sauce, sugar, mirin, sesame oil, garlic, ginger, green onion, grated pear/apple (if using) and sesame seeds. Add the sliced venison and marinate for 30–60 minutes. Chill for deeper flavor.

Cook the venison

2. Heat a skillet over medium-high heat. Sear the meat in small batches for 1–2 minutes per side, until browned and just cooked through. Don’t overcrowd the pan. Let cool slightly.

Season the rice

3. While the rice is warm, stir in sesame oil, salt and sesame seeds. Let it cool to room temperature before rolling.

Prepare fillings

4. Sauté, blanch or prep all vegetables and egg. Lay out fillings in an assembly line.

Roll the kimbap

5. Place a sheet of seaweed shiny-side down on a bamboo mat or clean towel.
6. Spread rice in a thin, even layer over about 3/4 of the sheet.
7. Lay down venison and a few strips of fillings across the center.
8. Roll tightly using the mat, pressing gently as you go. Seal the edge with a little water.

Slice and serve

9. Brush the finished roll lightly with sesame oil. Slice into 1/2-inch rounds with a sharp, wet knife, wiping between cuts.

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