Bulgogi spring rolls with sweet ssamjang sauce is a delicious Korean and Southeast Asian fusion dish created with popular Korean BBQ beef bulgogi. It’s light, fresh, and moreish!
Bulgogi (Korean BBQ Beef)
I love Bulgogi (Korean BBQ Beef) and I know how much you love it too. The slightly salty, sweet and savoury flavour is hard to resist!
Nowadays, I make Bulgogi at least once a week at home, so finding a creative way to serve Bulgogi is another fun part of being a food blogger. 😉
In the past, I have shared Bulgogi Pizza, Bulgogi Rice Burger, Bulgogi Taco and Bulgogi Kimbap recipes, so I urge you to check them out if you haven’t already. Because you are missing out on something great!
Bulgogi Spring Rolls with Sweet Ssamjang Sauce
Today, I’m sharing another creative way to enjoy Bulgogi using rice paper wrappers. I would call it Bulgogi spring rolls, but you could call it Bulgogi salad rolls or Bulgogi summer rolls, whichever appeals to you more.
Deliciously marinated Bulgogi is briefly cooked over a stove (you can use an outdoor BBQ grill if you want!) then served on prepared rice paper, lettuce, Korean perilla leaves, cucumber and carrots. These give a really nice crunchy texture as well as giving a balanced meal option.
They can be served warm or cold, so you can make them ahead of time as well. Perfect as a party food! (You could organise it as a DIY party so that you don’t need to do all the hard work of rolling it and making it pretty.) 😉
While Bulgogi spring rolls themselves are pretty great on their own, they taste even better when they are served with sweet ssamjang sauce.
If you are familiar with Korean BBQ, you have probably heard of Ssamjang. It’s a spicy Korean dipping sauce that’s used for dipping BBQ meat. Though regular Ssamjang sauce won’t go well with these spring rolls as they are a bit too thick and may overpower the taste. So I diluted it a bit so that you can enjoy it with these delicious rolls.
I think pairing the rolls with the sweet ssamjang is a must try because I think they are an awesome combination. It may grow on you! I hope you enjoy my recipe.
Ingredients for Bulgogi Spring Rolls (2 to 3 servings)
Main
- 600g/1.3 pounds Bulgogi (marinated Korean BBQ beef)
- 14 rice paper sheets (21 cm / 8.3 inches)
- 14 perilla leaves, stem removed (if you can’t find it, it can be omitted)
- 28 lettuce leaves (buttercup lettuce, baby cos lettuce or Korean lettuce etc), stem removed
- 1 English cucumber, seeds removed & julienned
- 1 medium carrot, julienned
- Warm water
- (Optional) colourful capsicums/bell peppers, julienned
Dipping sauce ; Sweet Ssamjang sauce (mix these well in a bowl)
- 1 Tbsp Korean soybean paste (doenjang)
- 1 Tbsp honey
- 1 to 2 Tbsp water, per your consistency preference
- 1 tsp Korean chilli paste (gochujang)
- 1 tsp minced garlic
- 2 tsp sesame oil
- 1/2 tsp roasted sesame seeds
*1 Tbsp = 15 ml
** If you want to learn more about Korean cooking ingredients, check my essential Korean cooking ingredients list!
How to Make Bulgogi Spring Rolls
- On medium-high heat, cook the marinated Bulgogi meat in a skillet.
- Place all the prepared ingredients on the table/kitchen bench and get ready for rolling.
- Put some warm water in a large bowl and soak a sheet of rice paper in it until it softens (5 to 10 secs). Be careful not to tear the rice paper by over softening. Transfer the rice paper onto a board and place the lettuce leaves (2 per roll), perilla leaf (1 per roll), Bulgogi, cucumber and carrot on top. Bring the bottom edge of the rice paper tightly over the filling and roll once. Close in both sides of the rice paper then continue to roll from bottom to top until the top of the rice paper is reached. Repeat with the remaining rice paper sheets and fillings.
- (You may slice the rolls into half to present it nicely.) Serve the rolls with the sweet ssamjang sauce.
Note
The spring rolls can be made with pork or chicken. Also if you want, you can make it using spicy pork bulgogi.
Bulgogi Spring Rolls with Sweet Ssamjang Sauce
Ingredients
MAIN
- 600 g bulgogi (1.3 pounds), marinated Korean BBQ beef
- 14 rice paper sheets (21 cm / 8.3 inches)
- 14 leaves perilla , stem removed (if you can’t find it, it can be omitted)
- 28 leaves lettuce , (buttercup lettuce or baby cos lettuce or Korean lettuce etc), stem removed
- 1 English cucumber seeds removed & julienned
- 1 carrot julienned
- warm water , to soften the rice paper
- bell peppers julienned (optional)
DIPPING SAUCE ; SWEET SSAMJANG SAUCE (MIX THESE WELL IN A BOWL)
- 1 Tbsp Korean soybean paste (doenjang)
- 1 Tbsp honey
- 1 to 2 Tbsp water , per your consistency preference
- 1 tsp Korean chilli paste (gochujang)
- 1 tsp minced garlic
- 2 tsp sesame oil
- 1/2 tsp toasted sesame seeds
Instructions
- On medium-high heat, cook the marinated Bulgogi meat in a skillet.
- Place all the prepared ingredients on the table/kitchen bench and get ready for rolling.
- Put some warm water in a large bowl and soak a rice paper sheet in it until it softens (5 to 10 secs). Be careful not to tear the rice paper by over softening. Transfer the rice paper onto a board and place the lettuce leaves (2 per roll), perilla leaf (1 per roll), Bulgogi, cucumber and carrot on top. Bring the bottom edge of the rice paper tightly over the filling and roll once. Close in both sides of the rice paper then continue to roll from bottom to top until the top of the rice paper is reached. Repeat with the remaining rice paper sheets and fillings.
- (You may slice the rolls into half to present it nicely.) Serve the rolls with the sweet ssamjang sauce.
Notes
Nutrition Info (per serving)
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
