Mushroom Bulgogi Cabbage Rolls Bento recipe - ingredients, nutrition and when to eat it
These bento rolls are made by wrapping sweet-and-savory bulgogi and mushrooms in blanched cabbage leaves.
These bento rolls are made by wrapping sweet-and-savory bulgogi and mushrooms in blanched cabbage leaves. Crisp, tender cabbage pairs with savory meat and fragrant mushrooms. They’re handy for lunch or a light dinner.
Lunchbox & quick meals · 25 minutes to cook
Nutrition (per 284g serving): 275.3 kcal · protein 19.7g · carbohydrate 17.5g · fat 14.9g · sodium 1267.6mg
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: After blanching the cabbage, gently press out the excess water to make the leaves easier to roll and keep the bento from getting watery.
Tips: Cut the meat and mushrooms to fit inside the cabbage leaves so each roll is easy to eat in one bite.
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Ingredients (1 serving)
- Cabbage leaves — 3 sheet
- Lean beef — 90 g
- Shiitake mushrooms — 2 pc
- Onion — 0.3 pc
- Soy sauce — 1 Tbsp
- Sugar — 1 tsp
- Sesame oil — 1 tsp
- Garlic — 1 clove
- Ground black pepper — 0.2 tsp
- Cooking oil — 1 tsp