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Korean Beef Bowl with Kimchi Egg Rolls


  • 1/4 cup brown sugar

  • 1/4 cup soy sauce

  • 2 teaspoons sesame oil

  • 1/4 teaspoon crushed red chilies

  • 1/4 teaspoon ground ginger

  • 1 Tablespoon vegetable oil

  • 3 cloves garlic crushed

  • 2 pounds ground beef

  • 2 green onions sliced

  • 1/4 teaspoon sesame seeds

  • 1 cup Kimchi, pureed, drained

  • 4 egg roll wrappers

  • 1 Tablespoon vegetable oil


  1. Whisk together brown sugar, soy sauce, ginger, and sesame oil.

  2. Cook ground beef, add garlic at end of cooking.

  3. Stir in soy sauce mixture and green onions and combine well.

  4. Serve over rice or lo mien noodles, garnished with green onions and sesame seeds.

For the Egg Rolls

  1. Lay out the wrapper

  2. Add the drained, pureed kimchi to one cup of the beef mixture

  3. Place a couple of Tablespoons into the eggroll wrapper and gently roll an egg roll, being sure to tuck in the ends, to trap the mixture in side

  4. Fry the egg rolls in the oil and medium temperature until golden brown on the outside

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