Bulgogi egg roll made with leftover bulgogi
Spicy bulgogi that I left after eating This is a bulgogi egg roll on the table with a new look.
3 serving
Within 30 minutes
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Ingredients
  • Bulgogi
    1cup
  • egg
    5ea
  • Red pepper
    1/2ea
  • Cheongyang red pepper
    1/2ea
  • leek
    little
  • Cooking oil
    little
  • the liquid of tuna
    2/3TS
Cooking Steps
STEP 1/7
Beat in the egg with the tuna liquid, and chop the red pepper, cheongyang pepper, and green onion.
STEP 2/7
When the pan gets hot, stir-fry it with cooking oil
STEP 3/7
Stir-fry cheongyang red pepper, red pepper, and green onion, place in a bowl and cool
STEP 4/7
Grease a pan with a little cooking oil, spread the egg mixture, cook it, and then spread the bulgogi and roll it
STEP 5/7
Pour in the egg water and roll it all the way.
STEP 6/7
Cook on all sides and cut into appropriate sizes after cooling.
STEP 7/7
Put it in a bowl
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