Korean Beef Bulgogi Spring Roll
Korean Beef Bulgogi Spring Roll
Ingredients
For the Bulgogi
- 1 yellow onion, thinly sliced
- 10 ounces eye of round beef, thinly sliced (shabushabu style)
- 4 teaspoons honey
- 2 teaspoons minced garlic
- 3 tablespoons soy sauce
- 1 teaspoon black pepper
- 1 teaspoon sesame seeds
- 2/3 second spray oil
For the Spring Rolls
- 12 sheets rice paper
- 12 leaves green leaf lettuce
- 3 cups kimchi
- 2 Persian cucumber, thinly sliced
Instructions
- 1
Thinly slice the yellow onions and Persian cucumbers. Set aside the sliced cucumbers for later.
⏱️ 5 min
- 2
In a large bowl, combine the thinly sliced yellow onion, thinly sliced eye of round beef, honey, minced garlic, soy sauce, black pepper, and sesame seeds. Mix well to ensure the beef is evenly coated.
⏱️ 5 min
- 3
Cover the bowl and refrigerate the beef mixture to marinate for at least 30 minutes, or up to 2 hours, allowing the flavors to meld.
⏱️ 120 min
- 4
Heat a large pan over medium heat. Lightly coat the pan with spray oil. Add the marinated beef mixture to the pan and sauté, stirring occasionally, until the beef is cooked through and lightly caramelized, about 8-10 minutes.
⏱️ 10 min
- 5
Prepare a shallow dish or bowl with warm water. Take one sheet of rice paper and dip it into the warm water for about 15-20 seconds, or until it becomes pliable. Shake off any excess water.
⏱️ 1 min
- 6
Lay the softened rice paper flat on a clean work surface. Place one green leaf lettuce leaf near the bottom edge of the rice paper. Top with a portion of the cooked bulgogi, some kimchi, and a few slices of Persian cucumber.
⏱️ 1 min
- 7
Fold the bottom edge of the rice paper over the filling, then fold in the sides. Tightly roll the spring roll from the bottom upwards, creating a secure wrap.
⏱️ 1 min
- 8
Repeat steps 5-7 with the remaining rice paper sheets and filling ingredients until all 12 spring rolls are assembled.
⏱️ 12 min
- 9
Using a sharp knife, carefully slice each spring roll in half diagonally. Arrange on a platter and serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Korean Beef Bulgogi Spring Roll
For the Bulgogi
- 1 yellow onion, thinly sliced
- 10 ounces eye of round beef, thinly sliced (shabushabu style)
- 4 teaspoons honey
- 2 teaspoons minced garlic
- 3 tablespoons soy sauce
- 1 teaspoon black pepper
- 1 teaspoon sesame seeds
- 2/3 second spray oil
For the Spring Rolls
- 12 sheets rice paper
- 12 leaves green leaf lettuce
- 3 cups kimchi
- 2 Persian cucumber, thinly sliced
Instructions
- 1
Thinly slice the yellow onions and Persian cucumbers. Set aside the sliced cucumbers for later.
⏱️ 5 min - 2
In a large bowl, combine the thinly sliced yellow onion, thinly sliced eye of round beef, honey, minced garlic, soy sauce, black pepper, and sesame seeds. Mix well to ensure the beef is evenly coated.
⏱️ 5 min - 3
Cover the bowl and refrigerate the beef mixture to marinate for at least 30 minutes, or up to 2 hours, allowing the flavors to meld.
⏱️ 120 min - 4
Heat a large pan over medium heat. Lightly coat the pan with spray oil. Add the marinated beef mixture to the pan and sauté, stirring occasionally, until the beef is cooked through and lightly caramelized, about 8-10 minutes.
⏱️ 10 min - 5
Prepare a shallow dish or bowl with warm water. Take one sheet of rice paper and dip it into the warm water for about 15-20 seconds, or until it becomes pliable. Shake off any excess water.
⏱️ 1 min - 6
Lay the softened rice paper flat on a clean work surface. Place one green leaf lettuce leaf near the bottom edge of the rice paper. Top with a portion of the cooked bulgogi, some kimchi, and a few slices of Persian cucumber.
⏱️ 1 min - 7
Fold the bottom edge of the rice paper over the filling, then fold in the sides. Tightly roll the spring roll from the bottom upwards, creating a secure wrap.
⏱️ 1 min - 8
Repeat steps 5-7 with the remaining rice paper sheets and filling ingredients until all 12 spring rolls are assembled.
⏱️ 12 min - 9
Using a sharp knife, carefully slice each spring roll in half diagonally. Arrange on a platter and serve immediately.
⏱️ 3 min