Bulgogi Buckwheat Crepe Rolls Lunchbox recipe - ingredients, nutrition and when to eat it
These lunchbox rolls are made with thin buckwheat crepes filled with sweet and savory bulgogi and crisp vegetables.
These lunchbox rolls are made with thin buckwheat crepes filled with sweet and savory bulgogi and crisp vegetables. They’re easy to eat in a few bites and make a great lunch with meat and vegetables together.
Lunchbox & quick meals · 30 minutes to cook
Nutrition (per 282.3g serving): 360 kcal · protein 20.8g · carbohydrate 41.2g · fat 11.9g · sodium 557.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the batter is too thick, add water one tablespoon at a time until it’s thin enough to spread.
Tips: For a lunchbox, let the bulgogi cool completely before rolling so the crepes stay less soggy.
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Ingredients (1 serving)
- Buckwheat flour — 50 g
- Lean beef — 80 g
- Lettuce — 2 sheet
- Carrot — 20 g
- Cucumber — 25 g
- Soy sauce — 1 tsp
- Sugar — 0.5 tsp
- Garlic — 0.5 tsp
- Sesame oil — 0.5 tsp
- Vegetable oil — 1 tsp
- Water — 80 ml
- Salt — 0.3 g