Bulgogi Cheese Seaweed Rolls recipe - ingredients, nutrition and when to eat it
Bulgogi Cheese Seaweed Rolls are made with glass noodles, sweet and savory bulgogi, and rich cheese wrapped in seaweed and fried until crisp.
Bulgogi Cheese Seaweed Rolls are made with glass noodles, sweet and savory bulgogi, and rich cheese wrapped in seaweed and fried until crisp. They’re great with tteokbokki or as an evening snack when you’re feeling peckish.
Street food · 35 minutes to cook
Nutrition (per 440g serving): 2945.1 kcal · protein 19.2g · carbohydrate 58.4g · fat 286.5g · sodium 651.8mg
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: Let the filling cool until it’s no longer very hot before placing it on the seaweed so the sheets don’t get soggy.
Tips: Before frying, set the rolls down briefly with the sealed side facing down to help keep them from coming undone.
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Ingredients (1 serving)
- Glass noodles — 35 g
- Lean beef — 40 g
- Soy sauce — 1 tsp
- Sugar — 0.5 tsp
- Garlic — 0.5 tsp
- Sesame oil — 0.5 tsp
- Dried seaweed — 2 sheet
- Mozzarella cheese — 25 g
- Flour — 1 Tbsp
- Water — 1 Tbsp
- Breadcrumbs — 0.5 cup
- Cooking oil — 300 ml