50-Garlic Clove Beef Bulgogi Onigiri
A bold fusion of Korean and Japanese flavors, these onigiri are stuffed with tender, sweet-savory beef bulgogi and enveloped in fragrant garlic-infused rice. Each triangle is wrapped in nori for a portable, flavor-packed bite that's crispy, chewy, and meaty all at once. Perfect for a quick snack, packed lunch, or flavorful dinner twist.
Tasty Team
Total Time
1 hr
1 hr
Prep Time
15 minutes
15 min
Cook Time
20 minutes
20 min
Total Time
1 hr
1 hr
Prep Time
15 minutes
15 min
Cook Time
20 minutes
20 min
Ingredients
for 10 servings
Garlic Rice
- 1 cup avocado oil
- 30 garlic cloves, minced
- 4 cups cooked sushi rice, hot
- nori sheet, for serving
Beef Bulgogi
- ½ asian pear, seeded and cut in half
- ¼ cup low-sodium soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons toasted sesame oil
- 1 tablespoon gochujang
- 20 garlic cloves
- 1 1-inch piece fresh ginger, unpeeled
- 3 tablespoons canola oil, divided
- 1 lb boneless ribeye steak, thinly sliced
Nutrition Info
- Calories 597
- Fat 35g
- Carbs 46g
- Fiber 0g
- Sugar 41g
- Protein 12g
Estimated values based on one serving size.
Preparation
- Make the garlic rice: Place the room-temperature avocado oil and garlic in a nonstick skillet. Place the skillet over high heat, and cook, stirring constantly, until garlic turns amber color, 7–10 minutes.
- Immediately pour the fried garlic mixture through a fine mesh strainer into a heatproof bowl; discard the oil. Transfer the fried garlic to a paper towel to absorb any excess oil. Stir about half of the crispy garlic into the hot cooked rice until evenly combined. Set aside the remaining crispy garlic.
- Make the beef bulgogi: Place the pear, soy sauce, brown sugar, sesame oil, gochujang, garlic, ginger, and 2 tablespoons of the canola oil in a blender. Process on high speed for 2–3 minutes, until you achieve a smooth consistency.
- Place the beef and marinade in a large bowl, and stir to coat the meat. Cover with plastic wrap, and let marinate at room temperature for 30 minutes or up to 2 hours in the fridge.
- Heat the remaining 1 tablespoon canola oil in a large skillet over high heat until it shimmers. Add the marinated bulgogi to the skillet, and cook for about 4 minutes, or until browned. Flip and cook for 1–2 minutes, until browned on the other side and fully cooked through. Transfer the bulgogi to a plate, and let cool for about 5 minutes.
- Wet your palms with water. Take a handful of the garlic rice, and make an indentation in the middle. Place a little bit of beef bulgogi in the indentation. Wrap the rice around the beef, and use your hands to form the rice into a triangle shape. (If using an onigiri mold, place the rice mixture in the mold, press lightly, and release for a perfect triangle.)
- Place the reserved crispy garlic on a plate. Roll the outer edges of each rice triangle in the garlic. Wrap a strip of nori around the rice triangle. Repeat the process with the remaining ingredients.
- Enjoy!
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