Buckwheat Crepe Bulgogi Lunchbox recipe - ingredients, nutrition and when to eat it
This lunchbox pairs buckwheat crepes with sweet-savory bulgogi and crisp vegetables.
This lunchbox pairs buckwheat crepes with sweet-savory bulgogi and crisp vegetables. The mild flavor of buckwheat goes well with the seasoned beef, making it a satisfying choice for lunch or a simple dinner.
Lunchbox & quick meals · 35 minutes to cook
Nutrition (per 337g serving): 454.2 kcal · protein 24.4g · carbohydrate 47.9g · fat 18g · sodium 1264.8mg
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: Thin the batter well to make it easier to cook soft, delicate crepes.
Tips: Let the crepes and bulgogi cool slightly before packing them so the vegetables stay crisp.
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Ingredients (1 serving)
- Buckwheat flour — 50 g
- Water — 70 ml
- Lean beef — 90 g
- Soy sauce — 1 Tbsp
- Sugar — 1 tsp
- Garlic — 1 clove
- Sesame oil — 1 tsp
- Onion — 0.3 pc
- Carrot — 0.3 pc
- Lettuce — 3 sheet
- Cooking oil — 1 tsp
- Toasted sesame seeds — 1 tsp