Bulgogi Seaweed Rolls recipe - ingredients, nutrition and when to eat it
Bulgogi-seasoned meat and glass noodles are rolled in seaweed and fried until crisp.
Bulgogi-seasoned meat and glass noodles are rolled in seaweed and fried until crisp. The sweet-savory filling, nutty seaweed, and crunchy coating make these a great snack or side for a light meal when you’re feeling hungry.
Street food · 30 minutes to cook
Nutrition (per 176g serving): 468 kcal · protein 14.5g · carbohydrate 45.1g · fat 24.7g · sodium 500.8mg
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: Cook off the moisture from the filling and let it cool completely before rolling so the seaweed stays less soggy.
Tips: Don’t overfill the rolls, or they may burst while frying. Spread the filling into a thin layer before rolling.
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Ingredients (1 serving)
- Sweet potato glass noodles — 25 g
- Lean beef — 50 g
- Nori for kimbap — 1 sheet
- All-purpose flour — 2 Tbsp
- Breadcrumbs — 2 Tbsp
- Soy sauce — 1 tsp
- Sugar — 0.5 tsp
- Garlic — 0.5 clove
- Sesame oil — 0.5 tsp
- Ground black pepper — 0.1 tsp
- Egg — 0.3 pc
- Water — 2 Tbsp
- Cooking oil — 300 ml