Kimchi and Bulgogi Seaweed Rice Rolls recipe - ingredients, nutrition and when to eat it
These simple rolls combine sweet-savory bulgogi and tangy kimchi with rice and seaweed in each bite.
These simple rolls combine sweet-savory bulgogi and tangy kimchi with rice and seaweed in each bite. The nutty aroma of seaweed pairs with the crisp kimchi, making them a great choice for a lunchbox or a busy evening.
Rice bowls · 25 minutes to cook
Nutrition (per 352g serving): 537.9 kcal · protein 21.7g · carbohydrate 75.2g · fat 15.7g · sodium 718.6mg
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).
Tips: Gently squeeze out some of the kimchi juice before adding it to keep the seaweed from getting soggy.
Tips: Mix the sesame oil into the rice while it’s warm so it spreads easily over the seaweed.
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Ingredients (1 serving)
- White rice — 1 bowl
- Lean beef — 70 g
- Napa cabbage kimchi — 0.3 cup
- Seaweed — 2 sheet
- Soy sauce — 1 tsp
- Sugar — 0.5 tsp
- Garlic — 1 clove
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp
- Cooking oil — 1 tsp