Bulgogi Spring Rolls with Peanut-Miso Dipping Sauce

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In this fusion recipe, bulgogi (Korean BBQ beef) is wrapped in rice paper with fresh ingredients and served with my version of a ssamjang style dipping sauce (Korean sauce with miso and red pepper paste).  It’s the best of Korean BBQ all wrapped-up together.

Bulgogi Spring Rolls with Peanut-Miso Dipping Sauce

Servings: 2


For Bulgogi:

-150 g (5 oz) lean steak meat, sliced very thin

-1 Tbls minced garlic, about 1 large clove or 2 small

-1 1/2 Tbls soy sauce (low sodium)

-1 Tbls dark rice syrup

-2 tsp sugar

-1 Tbls rice wine

-1 Tbls juice – orange, apple, or Asian pear (Asian pear is traditional, I used apple)

-2 tsp sesame oil

-1 green onion, chopped thin

-1/2 tsp ground black pepper

Peanut-Miso Dipping Sauce:

-1 tsp peanut butter (I used chunky)

-1 tsp Korean red chili paste (gochujang)

-1 tsp soybean ‘miso’ paste (doenjang)

-1 tsp sesame oil

-2 tsp rice wine

-1 tsp honey

-1 garlic clove, minced

-2 tsp water

Spring Roll Ingredients:

-4 sheets rice paper

-50 g (~1 cup cooked), thin Korean glass noodles (dangmyeon)

-1/2 carrot, sliced in thin strips

-1/2 cucumber, sliced in thin strips

-2 green onions, thinly sliced

-4 whole pieces red leaf lettuce


*To simplify this recipe you could use store-bought bulgogi marinade or even pre-marinated bulgogi, I like to make my own though :-)

1) Mix  all the ingredients together for the bulgogi marinade and marinate the beef for at least 30 minutes or overnight.

2) Mix the Peanut-Miso sauce ingredients together in a bowl.  Set aside.

3) Bring a pot of water to boil, add the Korean glass noodles and cool for about 3-4 minutes.

4) Remove the noodles and set aside.  Add the carrots to the boiling water and boil for about 1 minutes just to make them slightly tender.  Rinse with cold water and set aside.

5) Cook the bulgogi over medium-high head for about 1-2 minutes per side, it won’t take long to cook since it is sliced thinly.  Remove from heat and set aside.

Assembling your spring rolls:

1) To assemble the spring rolls start by dipping a rice paper wrapper into hot water for about 15 seconds just to moisten the entire disk.  Then, put the rice paper flat onto a plate.

2) Put one piece of the red leaf lettuce on the wrapper as a base for the other ingredients.

3) Add a small amount of the carrots, green onions, cucumber, bulgogi, and glass noodles.  Don’t add too much or you won’t be able to close your roll.

4) Fold the ends of the rice paper in and roll it up as you would a burrito.  This might require a few tries to get the hang of using rice paper, it is easy to rip.

Enjoy with the dipping sauce!

Below are the ingredients used in this recipe.  All the ingredients for this recipe can be found at Home Plus.

Nutrition Information

For 1 Serving (2 spring rolls and 1/2 the sauce): 460 Calories, 15.9 g Fat, 4 g Saturated Fat, 60.9 mg Cholesterol, 893.6 mg Sodium, 50.4 g Carbohydrates, 2.8 g Fiber, 18.5 g Sugars, 24.6 g Protein.

Filed under: Entrees, Snacks

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