Korean Bulgogi Sushi

by Zarina
Korean Bulgogi Sushi

Those who know me well and have followed my blog know the love I have for sushi… this time, I am sharing Korean sushi with you. The elements inside are seasoned so well that they don’t even need a dipping sauce or any wasabi, and they have such varied textures which make each bite so delightful.  Super healthy, they make a fabulous snack, quick lunch, or bite food and transport so well that I even give them to the kids for school lunch sometimes.

You can change the fillings to what you have to hand (tuna, prawns, chicken, avocado), but whatever you use, the key is to prepare it all properly to work in the roll. Everything needs to be cut into thin strips that are preferably long enough to run through the roll from end to end. This time I marinated the beef in a quick marinade without using Asian pear or onion. It is typically used in a bulgogi marinade, but it still turned out equally delicious!

Korean Bulgogi Sushi

Korean Bulgogi Sushi

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 400g Beef (I used sirloin cut into thin 2mm slices)
  • 3 tbsp Soya sauce
  • 1½ tbsps Brown sugar
  • 1 tbsp Mirin
  • ½ tbsp Garlic minced
  • ½ tbsp Ginger minced
  • Pinch of black pepper
  • 1 tbsp sesame seeds toasted
  • RICE
  • 500g Sushi Rice
  • ¼ tsp Salt
  • 1 tbsp sesame seeds toasted
  • Nori Seaweed Sheets
  • Cooking oil
  • 3 Eggs
  • 1 Yellow pickled radish cut into fine sticks (Danmuji)
  • 1 Cucumber cut into fine sticks
  • 1 Carrot cut into fine sticks
  • 200g Spinach
  • 2 tsps Sesame Oil
  • 1 Garlic clove crushed
  • ⅛ Red cabbage shredded fine
  • 1 tbsp Rice vinegar
  • Sugar
  • Salt


  1. Marinate the beef in a bowl with the soya sauce, sugar, mirin, ginger, garlic, and black pepper, cover and refrigerate for at least 2 hours, preferably overnight if you have time
  2. Heat a grill pan or bbq until hot and brush with oil. Add the meat and cook on high heat for about 3 minutes until done. Add sesame seeds, and set aside to cool.
  3. Cook the rice according to packet instructions, mix the hot cooked rice with all the other rice ingredients, cover the bowl with a damp tea towel, and set aside.
  4. Blanch the spinach in boiling water for 1 minute, remove with a slotted spoon and squeeze all the water out. Place in a bowl with the sesame oil, garlic, and a pinch of salt and combine well set aside.
  5. Put the shredded red cabbage in a bowl and marinate with the rice vinegar and a pinch of sugar. Set aside.
  6. Crack the eggs in a bowl, add a pinch of salt, beat with a fork and then drizzle a few drops of oil into a small 10-12” pan on medium heat.  Pour the egg mixture into the pan, spread it into a large circle to fill the pan up.  When the bottom of the egg is cooked, flip it over with a spatula, remove it from the heat and let it cook slowly in the hot pan for about 5 minutes, then cut it into thin strips, set aside.
  7. All your fillings should be ready and set close to your rolling mat: beef, egg, spinach, cucumber, carrot, red cabbage, and yellow pickled radish.
  8. Place a seaweed sheet on your bamboo sushi mat and thinly spread the rice over most of the seaweed sheet, leaving about 10% of the top empty.
  9. Place all the prepared ingredients on top of the rice in a horizontal line about 1/3 the way up from the bottom. 
  10. Lift the bottom of the sushi mat to cover the ingredients, then continue to roll the seaweed to the top using the mat to help keep it all in place, seal with a little water, set aside, and repeat until you have used up the rice and fillings.
  11. Slice the rolls into bite-size pieces and arrange them on a serving platter, ready to eat
Did You Make This Recipe?
Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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