How To Make Bulgogi Onigirazu (Recipe) ブルゴギおにぎらずの作り方（レシピ）
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- Опубліковано 6 сер 2024
- Delicious Bulgogi Onigirazu with amazing Korean marinated beef, eggs, bean sprout, carrot, spinach, and shiitake mushroom wrapped with rice and nori.
Check out the "Tonkatsu Onigirazu" recipe video at Tabi Eats:
• Tonkatsu Pork Cutlet R...
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Ingredients:
BULGOGI
½ onion
½ large carrot
3 scallions
1 lb. beef (tenderloin, ribeye, or top sirloin)
1 Tbsp. sesame oil for cooking the meat
1 Tbsp. sesame seeds for topping
Bulgogi Marinade
2 Tbsp. Korean soy sauce
1 Tbsp. sesame oil
2 Tbsp. brown sugar
Freshly ground black pepper
¼ Asian pear (=2 Tbsp.)
4 cloves garlic (=2 tsp.)
ASSORTED VEGETABLES (Optional)
Bean Sprouts:
1 Tbsp. sesame oil
1 clove garlic
a pinch of kosher salt
a pinch of kosher salt for blanching
6 oz (170 g) bean sprouts (½ package)
1 green onion/scallion
Spinach:
1 Tbsp. sesame oil
1 clove garlic
a pinch of kosher salt
½ bunch spinach
Carrot:
½ large carrot
1 tsp. sesame oil
a pinch of kosher salt
Shiitake Mushroom:
6 shiitake mushrooms
1 tsp. sesame oil
a pinch of kosher salt
Eggs:
1 Tbsp. cooking oil (vegetable/canola)
4 eggs
ONIGIRAZU
4 large rice bowls of steamed rice (cooked from 2 rice cooker cups)
4 large nori sheets
kosher salt (optional)
GOCHUJANG SAUCE
2 Tbsp. gochujang (Korean hot pepper paste)
1 Tbsp. sesame oil
1 Tbsp. granulated sugar
1 Tbsp. sesame seeds
1-2 Tbsp. water to dilute to your desired consistency
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Your bulgogi onigirazu looks absolutely delicious! We love bulgogi and we are craving it right now! It was so much fun collaborating with you! Thank you so much!!!
+Namiko Chen (Just One Cookbook) Are you speak Vietnamese
Thank you for the great tip "carrot pieces on the nori". love your new style video. As always, drooling and inspire. Defiently will make.
looks good Im going to try this out
Thank you for the video! It was very relaxing to watch. Will try this!
Korean and Japanese food is so delicious and healthy. Perfect for school and office. I love this recipe. Share more recipes that are easy to cook and prepared. Thank you.
as always very relaxing to watch it.
I really like the trick of putting a carrot piece in between the rice ball and the plastic wrap!
It's 10 something in the evening, but as soon as I saw this I couldn't help but run into the kitchen to cook this for tomorrow lunch. Yours look so stunning!
I found you through Tabieats. You have a great channel! Thanks for sharing this with us, it looks great.
This looks sooooooo good oh my god
Soooo gonna make this. Thank youuuu
This looks SO delicious!! can't wait to try it out
I like this alot! Not only are the recipes fantastic, it’s nice to see cooking channels collab! You don’t see that very often in the community ^^
That looks so good. I need to make it!!
Yummy! Thank you .
Oh Yes!! Another delicious meal to add to the list of amazingly delicious meals! I can smell it already. Namiko-san, ありがとう。
Such a cute idea !
yay a new recipe for school lunches, or anytime.
In your own quiet way, you are the best of them all Nami ♥
I just recently found your channel but I'm loving it already!! I love cooking and you have great recipes for me to try!
I love the idea but the filter kinda distracts from the video. It makes everything look dull and makes it hard for me to see
Completely agree, hence we stopped using it. We were testing to film vlog and had to use filter, but didn't get the right kind of filter so we gave up. :D
thank you for the video.
I think I can do this!!!!! Can't wait to try!
this looks yummy! would love to make this at home.
I loved it 🥰🙏👍
Ooo looks absolutely yummy
THIS LOOKS SOOO GOOD ♥ I want to try this! Thank you~
So many steps and ingredients! But so worth it because you fit sooo much into that thing! Onigirazu is definitely the best kind of onigiri.
Oh, and your link to the TabiEats video is incomplete! I just went over to their channel to find it but I thought I'd let you know so you can fix it :)
Japanese food is just art.
This is portable bibimbap!
It was about time Nami. I was waiting for you to make Onigirazu!!!
It looks fantastic!
now I want to cook this 😍
You deserve more and more subscribers, you always make the video very clear along with the full list of ingredients it really helps us as a beginner and this one looks incredible ^^
Namiko you video awesome as always!
I think I just fell in love with the recipe and the chef!!😍
Thank you Andrew!
omg looks great
this looks sooo delicious
Thank you so much!
Amazing, can't wait to try it¡ love your channel :)
omg that looked soooooo delicious !!!! I'm drooling now
***** Thank you for uploading such great videos! your channel is one of my favorite ones
This sounds like the perfect way to use up leftovers! make it into a big ol' riceball sandwich.
Yeah that's true! :)
looks so delish! Nice fushion between Korean and Japanese cuisines ;)
so smart I love Tabi Eats. If I ever try to do this I would take the same rout.
+scott brownson they are very kind and nice people. I can't wait to meet them again this summer 😊
Looks so good! Perfect for a picnic lunch =D
so nice and beautiful video :) so lovely,, as always
Thanks for the recipe . Super Food
Thank you for watching!
OMG its not just bulgugi but bibimbap too!!! i never thought of using bibimbap ingidiante for onigiri~ thats looks amazing. i will hope to try this someday
I want to eat this. early this morning in France. I am just dreaming about cooking this.
well glad to study Japanese, like this, I could learn from Japanese 😍
thanks for those meal.
thanks for sharing :)
Hello Namiko. I found your channel from this collaboration with TabiEats. You have a nice channel and I subscribed. I hope to see more of your recipes soon.
Love your channel and recipes! :-)
I LOVE BULGOGI
Me too! It's so delicious!
Delicious!
Thank you!!
Japanese cooking look likes healthy and aesthetic in the same time.
looks good ;D
Sinichi and Satoshi - my two favorite guys!
Thank you Namiko-san
Good idea to place that sliced carrot to where to cut it correctly!
Hi namiko, I am a new subscriber and I will be making your delicious recipe. I'm so glad I subscribed!
Such a well made video! I've tried a different version of onigirazu today and it was absolutely delicious :)
Thank you! Awesome! We have so many possibilities with onigirazu! Enjoy!
A lot of work but boy they must taste good!
Love the filter look for the video :)
Awesome! I'll be making a version of this with Beyond Meat and replace the egg with Follow your heart egg substitute.
Hi Nami! You and your videos are so beautiful1! I will make this minus the meat.
Looks delish! Thank you!! Would this be okay made the night before?
This look so good! (All your food looks good :) ) I like the idea of onigirazu because it appears that it might be a little easier to get a higher filling-to-rice ratio. When I make regular onigiri, while they are delicious... I always feel bad that they don't have very much filling.... (if I put too much the onigiri fall apart!)
I've seen onigirazu, but not as delicious looking as yours! And you're so clever to use a sliver of carrot as a cutting guide.
Looking forward to seeing TabiEats channel, too! Thank you!
*****
Really? He seems a little "local" when I first heard him speak. They have kind words to say about you. What great guys! :)
わあ~本当においしそう！ Is this possible to do the night before for a lunch or picnic the next day?? ありがとう、なみさん！
love this recipe, definitely will try to make it for lunch box for sure. I have one question, if I need to reheated in the microwave again or eat it cold?
tabieats sent too this wonderful channel....😁😀
Aww so sweet! I LOVE them! :)
i finally know how those Japanese restaurant make those teriyaki beef lol!!
سهل وشهي 😊😊
Not getting the carrot thing on top, but really enjoyed this video and will try it.
Thank you.
Hi Nami, this looks absolutely delicious. I'm going to start making this for my kids and I'm sure they are going to love it. I have one question though. Where do I put the gochujang sauce in the onigirazu or is this just a dipping sauce? Thank you
yo that thoughtful and clever too put the carrot so we cut it half
Thanks! I made enough mistakes to cut in a wrong direction. ;)
You are a darling, for sharing your skills and recipes, very yummy, with us. Love you and the recipes. Sherie Rodrigues from Australia.
that's look like bibimbap in a parcel ^_^ ♥
Onigirazu is the easiest dish to make look the prettiest. And it's so versatile. They should be more popular here in America.
Yeah, it's convenient and portable too! :) I wish the same!
I was so ready to eat but then i seen mushroom lol looks so good tho
Haha. Thank you!
I love your choice of music....and please Nami please make a video on how you keep your stainless steel cookware like new. Thanksssss
Thank you! I soak the pot immediately, scrub with soap and sponge, then put it in the dish washer. That's it... no secret. :)
By the way I realized that I responded to your question in my Q&A too. :)
I think Onogirazu shops will be very popular... Just a matter of time before it catches on
a sandwich version of bulgogi kimbap that I grew up with.
Kinichiwa! Fantastic video. I can't wait to try it. So colorful and fresh. Summer is coming here in France. I will definitely serve it in my food truck.
Please tell me what is the brand of you chef's knife. One more question, what type of rice did you use for this recipe ?
Thanks in advance. Bernie
i'm going to make this xD but then afterwards i'mma try it with a burrito wrap and call it the bulgogi burrito xD
Sounds good! Hope you enjoy! :)
The last carrot tip is great, thank you! When I made onigirazu, I cut one in the wrong direction. :)
+Namiko Chen (Just One Cookbook) aaaahhh! i feel so silly! i was so confused about the carrot's purpose. really great video. your style is wonderful.
I haven't eaten in four days because I'm really sick, but this looks sooooo good. I wish I could eat..
+Namiko Chen (Just One Cookbook) thank you
Who makes that wonderful griddle you are using? The recipe looks fabulous.
+Namiko Chen (Just One Cookbook) Thanks Nami, it has gone on my wishlist
This looks so good! I'm gonna try to make it so I can have a nice looking bento for once haha. Can you get that much beef in Japanese grocery stores??
Thank you! Yes you can. :)
This looks great. I have almost all of these ingredients on hand already so I might make this tonight. Question: Is this the type of meal you can make ahead and eat like for lunch the next day?
+Namiko Chen (Just One Cookbook) That's a very good tip. I love making bento lunch ahead of time for work but I'm always worried about the rice getting hard in the refrigerator. I really look forward to trying this recipe. 😊
Oi gostei muito do seu canal você coreana
It sure looks yummy. Can this be eaten chilled? I'm thinking of preparing this the night before and store in the fridge before consuming as a home-made lunch for the kids.
Wonderful video! I really wanna try it. Before I start, just one question, what do we need the Gochujiang sauce for? is it for dipping?
Sorry I didn't put it in the video, but yes, it's dipping or pouring over the onigirazu. I showed it on my blog post, but forgot in my video...
Perfect as always, and except for the gochujang I have access to all the ingredients, so I'm definitely trying this. Thank you :)
this reminds me of bibimbap! ♡
hey! i love your channel Namiko, i have a question. Is the Asian pear that you are using any different from normal pears? I want to make this recipe but i don´t have Asian pears in my village
When do you be using the gochujang sauce in this recipe?
When do you use the Gochujang Sauce?
that looks so yummy, but just have to omit the seeds.
*****
Oh no I love them its just my body don't like them lol. I Have only half of my colon left cause I have diverticulitis. So I have to avoid all seeds and nuts unless they are in a paste form like creamy.
Asian peerってなんですか？？
美味しそうですね❤
日本でいう梨のことです。どうもありがとう！
Hi. What can I change the spicy Korean sauce with? My son can't take spicy food. Thanks!
Looks so good! But what was the logic with strand of carrot on top?
So we know which side to cut. To make sure the opening has nice colors. I explained more on my blog post.
@@justonecookbook oohh i see what u mean
Can I heat the leftover bulgogi onigirazu in the microwave next day?