Bulgogi Glass Noodle Seaweed Rolls recipe - ingredients, nutrition and when to eat it
These Korean street-food rolls are filled with beef stir-fried in bulgogi sauce and glass noodles, wrapped in seaweed, and fried until crisp.
These Korean street-food rolls are filled with beef stir-fried in bulgogi sauce and glass noodles, wrapped in seaweed, and fried until crisp. The sweet and savory filling pairs well with chewy noodles. Enjoy them as a snack or alongside tteokbokki or gimbap.
Street food · 35 minutes to cook
Nutrition (per 385.2g serving): 2768.1 kcal · protein 11.3g · carbohydrate 35.4g · fat 280.7g · sodium 489.8mg
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 glass noodle filling cool completely before rolling so the seaweed stays less soggy.
Tips: Start frying with the seaweed seam facing down to help the rolls hold their shape.
Tips: To check the oil temperature, drop in a piece of panko and see if it rises slowly and turns golden.
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Ingredients (1 serving)
- Lean beef — 40 g
- Glass noodles — 20 g
- Seaweed — 2 sheet
- Soy sauce — 1 tsp
- Sugar — 0.5 tsp
- Garlic — 0.5 tsp
- Sesame oil — 0.5 tsp
- Ground black pepper — 0.1 tsp
- Flour — 1 Tbsp
- Water — 1 Tbsp
- Breadcrumbs — 2 Tbsp
- Cooking oil — 300 ml