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Your favorite Korean dish is rolled up into deep-fried finger food.

Kimchi Bulgogi Egg Rolls


  • Bulgogi marinade:

  • 1 pound ribeye, sliced into 1/4' strips

  • 1 pear, peeled

  • 1/2 onion, peeled

  • 4 cloves of garlic

  • 1 tablespoon sesame oil

  • 4 tablespoons soy sauce

  • 2 tablespoons mirin

  • 1 tablespoon sugar

  • 1/2 cup scallions, chopped

  • 1 tablespoon sesame seeds

  • Egg rolls:

  • Egg roll wrappers

  • Chopped kimchi

  • Shredded cheddar cheese

  • Water to seal egg rolls

  • Vegetable oil for frying

  • Dipping sauce:

  • 3 tablespoons soy sauce

  • 1 tablespoon gochujang

  • 1 tablespoon sugar

  • 1 tablespoon sesame oil

  • 1 scallion, chopped

  • 1 tablespoon sesame seeds


  1. Blend the pear, onion and garlic in a food processor as smooth as possible. Pour into a large mixing bowl and add sesame oil, soy sauce, mirin, sugar, chopped scallions and sesame seeds. Toss in thinly sliced ribeye. Marinate for at least 1 hour.

  2. In a small bowl, combine all dipping sauce ingredients. Mix well until sugar is dissolved.

  3. Heat a heavy pan over high heat and sauté the marinated meat until cooked, 6-8 minutes. Remove from heat and set aside to cool to room temp.

  4. Set up your egg roll stations with the cooked bulgogi, shredded cheese and chopped kimchi. Place a heaping spoonful of bulgogi in the lower middle of each egg roll wrapper, add chopped kimchi and sprinkle on shredded cheese. Fold up the bottom and sides of the egg roll and roll up. Seal with water.

  5. Fry egg rolls until golden brown; drain excess oil on paper towels. Serve with dipping sauce.

Kimchi Bulgogi Egg Rolls




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