Description
Korean Bulgogi Sushi Rolls combine the flavors of traditional sushi with savory Korean bulgogi beef. This fusion dish features tender bulgogi beef, crunchy vegetables, and seasoned rice all wrapped in crisp seaweed. Perfect for a unique dinner or impressive appetizer, these rolls offer a delicious twist on classic sushi.
Ingredients
For the Rolls:
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7 dried seaweed sheets
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5 1/2 cups steamed short-grain rice, cooled down (see note above)
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1 tablespoon toasted sesame seeds
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14g Perilla leaves (stems removed)
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500g Bulgogi (Korean marinated beef), cooked
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7 strips yellow radish pickle (see note above)
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14 strips seasoned burdock root (see note above)
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1 English or Lebanese cucumber (270g / 10 ounces), seeds removed and julienned
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1 medium carrot (220g / 8 ounces), julienned (use a mandoline slicer for best results)
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1 to 2 tablespoons sesame oil
For the Rice Seasoning:
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3 tablespoons rice vinegar
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2 tablespoons white sugar
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1 teaspoon fine sea salt
Instructions
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Prepare the Rice:
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Mix rice vinegar, sugar, and sea salt in a small bowl. Microwave for about 30 seconds to dissolve the sugar (alternatively, use 3 tablespoons of pre-made sushi seasoning sauce).
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Drizzle the seasoning mixture over the cooled steamed rice and mix gently until evenly coated. Set aside.
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Prepare the Fillings:
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Julienne the cucumber and carrot into thin strips.
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Cook the bulgogi (marinated beef) if not already cooked, and slice it into strips.
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Prepare the yellow radish pickle and burdock root, slicing them into strips if not already done.
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Assemble the Sushi Rolls:
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Place a bamboo sushi mat on a flat surface and set a sheet of dried seaweed on top.
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Spread an even layer of seasoned rice onto the seaweed sheet, leaving about an inch at the top edge.
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Arrange a few strips of bulgogi, cucumber, carrot, yellow radish pickle, and burdock root horizontally across the rice.
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Add a few Perilla leaves for a fresh flavor boost, then sprinkle with toasted sesame seeds.
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Roll the Sushi:
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Carefully lift the edge of the sushi mat closest to you and begin rolling the sushi away from you, pressing gently to form a tight roll.
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Once you reach the top edge of the seaweed, seal it with a small amount of water.
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Slice and Serve:
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Using a sharp knife, slice the roll into bite-sized pieces.
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Optionally, drizzle with sesame oil before serving.
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Notes
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Perilla leaves and seasoned burdock root are optional but add authenticity and flavor. You can find these ingredients at Korean or Asian grocery stores.
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If you don’t have access to the yellow radish pickle or burdock root, you can substitute with thin strips of pickled vegetables or radish.
- To make the rice preparation easier, you can use store-bought sushi seasoning sauce.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: No-Bake
- Cuisine: Korean