Gimbap is a traditional Korean food — a tightly rolled rice roll made by placing seasoned rice and various fillings on a sheet of roasted seaweed (kim) and rolling it firmly. While it may look similar to Japanese sushi rolls, it is entirely different in flavour and texture: sushi rice is seasoned with vinegar, whereas Gimbap rice is seasoned with sesame oil and salt. Although the name "Bulgogi" traditionally refers to a Korean beef dish, this product is a plant-based version developed for the European market — it uses textured vegetable protein (TVP) instead of actual beef. The fillings include carrot, spinach, and plant-based protein, seasoned with Gochujang and a Bulgogi-style marinade for a spicy, umami-rich flavour. It is sold frozen and can be easily prepared in a microwave or pan.

Yes, Bibigo Spicy Bulgogi Gimbap is suitable for both vegans and vegetarians. Although "Bulgogi" traditionally refers to a Korean beef dish, this product contains no animal meat whatsoever. Instead, it uses a plant-based protein (TVP) made from a blend of pea protein, wheat gluten, and defatted soy flour to replicate the texture and flavour of Bulgogi. All ingredients are plant-based. Please note, however, that the product contains allergens including gluten (wheat), soybeans, and sesame — anyone with food allergies should check the allergen information carefully before consuming.

Bibigo Spicy Bulgogi Gimbap contains the following allergens from the 14 major allergens mandatorily declared under EU Food Information Regulation (EU Regulation 1169/2011): ① Gluten — derived from wheat, ② Soybeans, ③ Sesame. This product is therefore not gluten-free and is not suitable for individuals with coeliac disease or allergies to wheat, soybean, or sesame. Please also check the physical product label for information regarding sulphites. We recommend verifying the ingredient list on the product packaging before purchase.

Bibigo Spicy Bulgogi Gimbap is not a fermented food in itself, but it does contain ingredients that have been naturally fermented using traditional methods. Specifically, it includes brewed soy sauce (Ganjang) and Gochujang — both of which are traditional Korean fermented condiments with centuries of history. Fermentation is the process by which microorganisms break down food ingredients, developing deep umami flavour and complex aromatic profiles. This is the same principle by which European cheeses and wines develop their depth through ageing and fermentation. Gochujang, made from red pepper, rice, and soybean fermented in the traditional Korean way, is the key ingredient behind this product's spicy, rich flavour.

Storage: Bibigo Spicy Bulgogi Gimbap is a frozen product and must be kept frozen at −18°C or below. Do not refreeze once thawed. There are two cooking methods: ① Microwave: Remove from frozen and place in a microwave-safe container. Heat at 700W for approximately 2–3 minutes. Allow to rest for 1 minute before eating. ② Pan (recommended): Thaw naturally at room temperature for about 10 minutes, then cook in a lightly oiled non-stick pan over medium heat, turning each side for 1–2 minutes until the outside is golden and crisp while the inside remains moist. After cooking, slice into bite-sized pieces and serve with a soy dipping sauce — the traditional Korean way to enjoy Gimbap. Always follow the cooking instructions on the product packaging for best results.