Bulgogi and Kimchi Rice Rolls recipe - ingredients, nutrition and when to eat it
This tasty dish wraps bulgogi, kimchi, and rice in seaweed or perilla leaves for easy one-bite portions.
This tasty dish wraps bulgogi, kimchi, and rice in seaweed or perilla leaves for easy one-bite portions. The tangy kimchi goes well with sweet and savory bulgogi. It’s handy for a lunchbox or a simple lunch.
Street food · 25 minutes to cook
Nutrition (per 296g serving): 451.8 kcal · protein 21.6g · carbohydrate 55.9g · fat 15.1g · sodium 697.3mg
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: Squeeze out plenty of liquid from the kimchi so the rice doesn’t get soggy.
Tips: Use seaweed sheets for kimbap, which are less likely to tear while rolling.
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Ingredients (1 serving)
- Rice — 150 g
- Lean beef — 80 g
- Napa cabbage kimchi — 40 g
- Nori — 2 sheet
- Soy sauce — 1 tsp
- Sugar — 0.5 tsp
- Garlic — 1 clove
- Sesame oil — 1 tsp
- Toasted sesame seeds — 0.5 tsp
- Cooking oil — 1 tsp