Korean · Lunch
Korean Beef Wrapped Rice Rolls
Thinly sliced beef sirloin is marinated in garlic and soy, seared until caramelized, then arranged on sushi rice, pickled daikon, and scallion inside a nori sheet. The roll is sliced into rounds, topped with sesame seeds, and served with soy sauce for dipping.
$7
25 minsPrep
12 minsCook
37 minsTotal
MediumLevel
Nutrition per serving
548Calories
38.8gProtein
25.7gFat
34.8gCarbs
7.8gSugar
2.5gFiber
1522mgSodium
105mgChol
7.8gSat Fat
704mgPotassium
74mgCalcium
4.6mgIron
2.6mcgVitamin B12
7.2mgVitamin C
gluten-free-adaptable
protein-rich
rich-umami
hidden-gems
Instructions
1
Prep
Slice the beef sirloin thinly against the grain and toss with minced garlic, soy sauce, sesame oil, and brown sugar in a small bowl.
2
Sear
Heat vegetable oil in a skillet over medium-high heat and cook the beef 3–4 minutes, stirring occasionally, until edges char and marinade glazes.
3
Marinate
While beef cools, toss the julienned daikon with rice vinegar and let sit 5 minutes.
4
Build
Lay nori shiny-side down on a mat, spread cooked sushi rice in a thin even layer, leaving a 1-inch border at the top edge.
5
Stuff
Arrange seared beef, pickled daikon, and sliced scallion in a line across the rice near the bottom edge.
6
Wrap
Roll the nori tightly away from you using the mat, pressing firmly to seal, then let sit 2 minutes.
7
Plate
Slice the roll into 6–8 rounds with a sharp wet knife, arrange on a plate, sprinkle with sesame seeds, and serve with soy sauce for dipping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz436g beef sirloin
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp sesame oil
- 4 cloves4 cloves garlic
- 2 tsp2 tsp brown sugar
- 1 cup200g cooked sushi rice
- 22 sheet nori
- 4 tbsp4 tbsp daikon
- 2 tsp2 tsp rice vinegar
- 22 scallion
- 2 tsp2 tsp sesame seeds
- 2 tsp2 tsp vegetable oil, for searing
- 2 tsp2 tsp soy sauce, for dipping
