Bulgogi Egg Seaweed Roll

Name: Bulgogi Egg Seaweed Roll
Total time: 20 min
Yield: 211 g
Ingredients: unsalted butter 6 g; fresh eggs 110 pcs; pickled radish for kimbap 30 g; roasted seaweed for kimbap 2 g; perilla leaves 3 g; seasoned bulgogi beef 40 g; mozzarella cheese 20 g

Cook 20 min Difficulty EASY 336 kcal

#bulgogi #seaweed roll #egg dish #Korean cuisine #beef dish #simple recipe #homemade #lunchbox side dish #kids side dish #late night snack

Image coming soon

Ingredients

Main ingredients

unsalted butter 6 g
fresh eggs 2 pcs
pickled radish for kimbap 30 g
roasted seaweed for kimbap 2 g
perilla leaves 3 g
seasoned bulgogi beef 40 g

Seasonings/Sauce

mozzarella cheese 20 g

Nutrition summary

Carbohydrates 11 g 13%

Protein 25.28 g 30%

Fat 21.07 g 57%

Serving size 211g

Cooking steps

1

Slice beef thinly and marinate it with seasoning.
2

Beat eggs and make an egg sheet.
3

Prepare seaweed and cut it lengthwise.
4

Place the marinated beef on top of the seaweed, then add the egg sheet together.
5

Roll up the ingredients tightly with the seaweed.
6

Heat oil in a pan and cook the roll over medium-low heat.
7

When the outside is golden brown, cut into bite-sized pieces.

Bulgogi Egg Seaweed Roll

AI 영양사 앤디