Bulgogi Rice Ball Lunchbox recipe - ingredients, nutrition and when to eat it
Sweetly stir-fried beef bulgogi is wrapped with rice and seaweed to make bite-sized rice balls.
Sweetly stir-fried beef bulgogi is wrapped with rice and seaweed to make bite-sized rice balls. They’re easy to take along for an outing or a busy lunch, and they taste great either warm or gently cooled.
Lunchbox & quick meals · 35 minutes to cook
Nutrition (per 416.3g serving): 520.9 kcal · protein 26.2g · carbohydrate 73.9g · fat 12.7g · sodium 1280.6mg
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).
How to make it 1. Gently press the beef with a paper towel to remove excess blood, then cut it into bite-sized strips.
How to make it 2. Finely puree the pear and garlic, mix with the soy sauce, sugar, sesame oil, and black pepper, then add to the beef and marinate for 15 minutes.
How to make it 3. Thinly slice the onion and finely chop the green onion.
How to make it 4. Heat a pan over medium heat, add the seasoned beef and onion, and stir-fry for 5–6 minutes. Once the meat has changed color throughout and the juices have reduced, add the green onion and cook for 1 more minute.
How to make it 5. Turn off the heat, mix in the toasted sesame seeds, and let cool until just warm.
How to make it 6. Add the bulgogi to warm rice and mix gently, then divide into 6 portions and shape into balls.
How to make it 7. Cut the seaweed into small pieces, press them onto the rice balls, and pack them in a lunchbox.
Tips: Let the bulgogi cool for about 3 minutes before mixing it with the rice, or the rice balls may spread apart.
Tips: Dampen your hands very lightly with water to make shaping the rice balls easier.
Tips: When taking them in a lunchbox, let them cool completely before closing the lid to help keep the seaweed from getting soggy.
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Ingredients (1 serving)
- Lean beef — 100 g
- Rice — 180 g
- Dried seaweed — 3 sheet
- Onion — 40 g
- Green onion — 20 g
- Garlic — 2 pc
- Pear — 40 g
- Soy sauce — 1 Tbsp
- Sugar — 1 tsp
- Sesame oil — 1 tsp
- Toasted sesame seeds — 1 tsp
- Ground black pepper — 1 pinch