This is a variation of a beef roll. The marinated bulgogi, rolled with different kinds of veggies, tastes very good. The color combination is also so very pretty. So, it would be a good dish for a party or potluck. I used Sempio’s premade bulgogi sauce so that this recipe is easier to make. However, you can use my homemade bulgogi sauce recipe instead. Depending on your preferences, you can be creative and use other kinds of veggies such as carrot, zucchini, cabbage, etc.
Yield: 4 Rolls
Short Korean Lesson
- DdeuGeopDa (뜨겁다) = Hot (Verb)
- ChaGapDa (차갑다) = Cold (Verb)
Video Instructions
Main Ingredients
- ½ lb Beef, Thinly Sliced (4 Pieces, 6×9 Inch)
- ⅓ Cup Homemade Bulgogi Sauce
- 16 Onion Strips (¼-Inch Thick)
- 8 Red Sweet Pepper Strips (¼-Inch Thick)
- 8 Yellow Sweet Pepper Strips (¼-Inch Thick)
- 8 Green Hot or Sweet Pepper Strips (¼-Inch Thick)
- 4 Large Perilla Leaves
Directions
Obtain 4 pieces (6×9 Inch) of thinly cut beef slices, or about ½ lb. I trimmed the edges to get similar lengths for each piece.
Place the beef slices on a flat pie dish and pour about ⅓ cup of Sempio’s pre-made bulgogi sauce, or your own homemade bulgogi sauce, on top of the meat. Make sure that the meat is covered on both sides, so that it will marinated evenly. Cover it with plastic wrap and put it in the fridge for about an hour.
Slice the sweet peppers and the green hot (or sweet) pepper to make 8 pieces each. Slice an onion to get 16 pieces. Wash and dry 4 large perilla leaves. If your perilla leaves are small, you will need more than 4.
After an hour, place one piece of the marinated beef on a cutting board (or some other flat surface). Put 1 or 2 perilla leaves on top of the beef.
Place the chopped vegetables on top of the perilla leaf. I used 2 of each color of the peppers and 4 onion pieces.
Roll up the beef with the veggies. It doesn’t have to be very tight, but tight enough so that it stays together when you cook it.
You will get 4 beef rolls with this recipe.
Place the beef rolls in a heated pan on medium-high. The folded part of the beef will go face down in the pan. This will seal it together while it cooks. Pour the leftover sauce from the plate over the beef.
Cook for about 5 minutes on one side, and then flip the beef over and cook for another 5 minutes. By then, the surface of the beef will no longer be pink colored. After that, occasionally rotate the rolls so that the beef will cook evenly. When they have a nice grilled color to them, they are done. Overall, it will take about 15 minutes to cook them.
Cool them a little, and then cut them in half diagonally. You can slice them into smaller pieces if you would like, such as 1-inch slices.
Since the beef is soaked in awesome bulgogi flavor, the veggies don’t need any seasoning. They all go together really well. It was very fun and easy to make this. Of course, it was good enough to impress my husband. He thought it looks fancy and tastes delicious. Try this pretty and delicious dish someday. Enjoy. 🙂
What type of beef did you use?
Hi Lauren,
I got this beef at Walmart. and the package said it is “thin cut”
Do they have this in Korea? (the beef roll)
I’ve never seen it before, but looks very good.
hi Chris,
People make different kinds of food using bulgogi.. so this is one variation of it. It’s not a traditional or common food like kimchi.. but many people make this these days. 🙂 maybe that’s why you never seen it before. thanks
You’ve saved my life! I’m currently living in Korea and recently got married to a guy from Busan. I’ve never been much of a cook and was so worried about cooking Korean food for my husband. Your recipes have been so easy to follow and everything I’ve tried has turned out great. He loves everything I’ve made him from your blog (especially these beef and veggie wraps). Thank you so much!