How well do you make a good looking wrap in rice paper? Well, I used that material for the first time just yesterday and I proved that I am not very good at it, obviously. So the one thing I want to emphasize is that it tastes better than it looks. 
This Bulgogi wrapped in rice paper is another way of enjoying the famous Bulgogi. I think it will totally go well to serve your guests at a party. If you can make a good looking wrap that is (If you can make the wraps like Evil Jungle Prince’s one, then it is perfect! ). Or you can skip the wrapping part and enjoy the Bulgogi only. The marinade sauce I used for this meal is the best bulgogi marinade I ever made so far. Though I would love to make an even better marinade in the future.
Either way, I hope you enjoy making it and the food as well.
(Picture above - I just made this for lunch with some left over meat and leaves, I rolled it much better than last night, didn’t I? Please say Yes! It was really delicious even without the dipping sauce )
Ingredients for serving 2 people
- Thinly sliced beef - 560g (sirloin)
- Perilla leaves - 22 leaves
- Lettuces -22 leaves
- Rice paper - 22 sheets
- 1 cucumber
- 1/2 a medium carrot
- A dash of olive oil
- Sesame oil - 1 tbsp
For marinade sauce (mix these in a bowl)
- Soy sauce - 5 tbsp
- Dark brown sugar - 2 ½ tbsp
- Refined rice wine - 1 ½ tbsp
- Grated onion - 2 tbsp
- Grated pear - 4 tbsp
- Minced garlic - 1 tbsp
- Ginger powder - 1/4 tsp
- Pepper - 3 sprinkles
Dipping sauce ; Sweet Ssamjang sauce (mix these well in a bowl)
- Soybean paste (Doenjang) - 1 tbsp
- Gochujang - 1/3 tbsp
- Honey - 1 tbsp
- Water - 2 tbsp
- Minced garlic - 1 tsp
- Minced green chili (not spicy) - 2 tsp
- Sesame oil - 2 tsp
- Parched sesame seed - 1/2 tsp
Prep
- Rinse the beef in cold water a couple of times to get rid of the blood.
- Add the marinade sauce to the meat and leave it for 1 hour at room temperature.
- In 1 hour, add the sesame oil and stir it well.
- Rinse the leaves.
- Peel the cucumber and carrot’s skin off. Thin slice them (You can use a peeler to slice).
Cooking the meat
- Pre heat the wok for 10 seconds on a high heat. Add a dash of olive oil.
- Put the meat into the wok. Stir it until it cooks. (it takes less than 5 minutes)
Making the wraps
- Put some hot water in a curved plate and dip the rice paper for 5 seconds (this instruction was written on the rice paper packet).
- Put the rice paper on the plate and place the lettuce, perilla leave, cucumber, carrot, and bulgogi on top.
- Fold it well and make a wrap.
- Repeat steps 1 to 3 for the rest.
- Serve it with the dipping sauce.
- Enjoy your meal.
My suggestion - By the time I made some bulgogi wraps, the meat got quite cold. As you know, cooked food tastes best while it is still warm. So you can put the wrapping ingredients in the middle of the table and give individuals a plate and some hot water, so they can make their own wraps as they eat.
Related Posts
Bulgogi Flavoured Chicken Burrito
Boiled Beef and Quail’s Eggs in Soy sauce (Sogogi Jangjorim in Korean)
Marinated Beef (Bulgogi) - Natural Sauce Version 1
Marinated Beef (Bulgogi in Korean) -Instant sauce version
Bulgogi Wrapped in Rice Paper, Korean fusion, Red Meat
These look really good, when I get back to Japan (in two months), I’m gonna look for rice paper so I can try this
I recently made Spring Rolls with Dweji Bulgogi. We didn’t even need dipping sauce b/c the dweji bulgogi has so much flavor! I put dweji bulgogi, lettuce, rice noodles, and green bell peppers in mine. Very simple, but I think it tasted good.
Looks really good (when you said it’s not?) !
I love bulgogi wrapped in lettuce(served in some korean restaurants here)…
Yummy!
Such a good way to introduce people to sesame leaf! Sadly, I’d finish eating the bulgogi before the rice paper even had a chance to sotften.
Kat, try it and tell me how you think!
JG, I know! it is very simple to make but it tastes so good. It is very morish.
Tigerfish, thank you. It was a bit hard to capture the inside ingredients with my lens. Because I didn’t roll them properly. Yet I got better on the second try
Mary, Ha! I didn’t quite finish eating the Bulgogi, however I did eat some while I was making some wraps. It is just irresistible!
The first time I tried this(wollam sam is the general word?)was with my wife and her Korean friends in Melbourne.
They had Koreanised it,so the chicken had been fried in a gochujang sauce.We had it with pineapple,tomatoe,cucumber,sliced egg-roll and carrot.
We still make it sometimes in Korea though we try to make it more SE Asian.Difficult to find coriander though.
Wow, you take some really nice pictures of food. Too bad I can’t become a good cook by just reading…I actually have to cook something.
Rice paper yums.
At my mom’s house we usually eat this w/ catfish and everyone rolls their own rolls. This looks quite delicious. 
Hi sue, What is the korean name for perilla leaves?
Yoo, they are called Ggaennip(깻잎) in Korean.
Sue, these are pretty
ill try look for the perilla leaves here in my country. dont think we have them.. lol.. 
I wouldn’t be surprised if you can’t find them. I can’t get them in Australia either.
Thanks Sue for this great idea. I made my rolls with spicy pork, perilla leaves, cucumber, carrots, and micro-greens/sprouts. I sent these off with my husband for work and he called me in the middle of the afternoon raving about it. This recipe is a definite keeper in our house.
How can i buy or order the ricepaper and where?
i thank you in advenge
I don’t know where you live, but you should be able to buy it at a local supermarket or Chinese grocery shop.
sue
thanks for great receipt