Name: Korean Ground Beef Egg Rolls: 24 Savory Bites You’ll Love
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Korean
Ingredients: 1 lb Ground beef (85/15); 1 tbsp Sesame oil; 3 cloves Garlic, minced; 1 tbsp Fresh ginger, minced; 1 tbsp Brown sugar; 3 tbsp Low sodium soy sauce; 1 tbsp Sriracha; 24 pieces Egg roll wrappers; 1 cup Napa cabbage leaves, torn; 1 cup Carrots, cut into matchsticks; 2 cups Oil, for frying

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Korean Ground Beef Egg Rolls are a delightful, savory treat that blends the rich flavors of Korean cuisine with the satisfying crunch of a crispy egg roll. These egg rolls are filled with a flavorful mixture of ground beef, fresh vegetables, and aromatic spices, making them a perfect appetizer or snack. With a preparation time of just 15 minutes and a total cook time of 30 minutes, you can whip up a batch of these mouthwatering treats in no time. Let’s dive into this easy Korean ground beef recipe!

Why You’ll Love This Korean Ground Beef Egg

There are countless reasons to adore this Korean beef stir-fry recipe. First, it combines the robust flavors of ground beef and fresh vegetables, creating a satisfying bite in every roll. Second, the use of spicy Korean ground beef elevates the dish, providing a delicious kick that tantalizes your taste buds. Third, these rolls are not just tasty but also versatile, easily adaptable to your preferences. Fourth, they can be made ahead of time and frozen, making them a convenient option for busy weeknights. Fifth, they fit perfectly into the category of Korean comfort food with beef and egg, satisfying cravings and making meal times special. Lastly, this dish is gluten-free, catering to a wider audience!

Ingredients for Korean Ground Beef Egg

Gather these items:

1 lb Ground beef (85/15)
1 tbsp Sesame oil
3 cloves Garlic, minced
1 tbsp Fresh ginger, minced
1 tbsp Brown sugar
3 tbsp Low sodium soy sauce
1 tbsp Sriracha
24 pieces Egg roll wrappers
1 cup Napa cabbage leaves, torn
1 cup Carrots, cut into matchsticks
2 cups Oil, for frying

How to Make Korean Ground Beef Egg Step-by-Step

Step 1: Heat a large pan over medium-high heat.
Step 2: Brown the ground beef along with sesame oil, minced garlic, and fresh ginger until cooked through, about 5-7 minutes.
Step 3: Drain 75% of the fat from the pan, then stir in the brown sugar, soy sauce, and Sriracha.
Step 4: Cook the mixture until the liquid has reabsorbed and the beef appears shiny, about 3-4 minutes.
Step 5: Remove the beef mixture from the pan and set aside. Add the carrot sticks to the same pan, cooking for 3-4 minutes.
Step 6: Cool the beef and carrot mixture for a few minutes.
Step 7: Lay out four egg roll wrappers at a time on a clean surface.
Step 8: Place a small square of napa cabbage in the center of each wrapper.
Step 9: Layer 5 or 6 carrot pieces and two tablespoons of the beef mixture on top of the cabbage.
Step 10: Wet the edges of the wrappers with water. Fold the sides over the filling, sealing them securely.
Step 11: Roll the wrapper closed like a burrito, tucking in the ends neatly.
Step 12: Freeze the assembled egg rolls on a cookie sheet, making sure they don’t touch.
Step 13: Fry the frozen egg rolls in hot oil (350°F) for 3-4 minutes or until golden brown.
Step 14: Drain the fried egg rolls on a drying rack.

Pro Tips for the Perfect Korean Ground Beef Egg

Keep these in mind:

Use fresh ingredients like minced garlic and ginger for the best flavor.
Do not overfill the egg rolls to avoid tearing.
Make sure the oil is hot enough to achieve that perfect golden-brown crispiness.
For an extra kick, add more Sriracha or a touch of gochujang (Korean chili paste).

Best Ways to Serve Korean Ground Beef Egg

Enjoy these egg rolls as a tasty appetizer or snack. Pair them with a side of sweet chili sauce or soy sauce for dipping. They also make a fantastic addition to a Korean beef and egg bowl, served over rice for a hearty meal.

How to Store and Reheat Korean Ground Beef Egg

Store any leftover egg rolls in an airtight container in the refrigerator for up to three days. To reheat, place them in a preheated oven at 350°F for about 10-15 minutes until crispy again, or use an air fryer for a quicker method. This makes them perfect for meal prep!

Frequently Asked Questions About Korean Ground Beef Egg

What’s the secret to perfect Korean Ground Beef Egg?

The secret to perfect Korean beef and egg dish lies in balancing flavors. Use fresh ingredients and seasonings like low sodium soy sauce and sesame oil to create a rich and savory filling.

Can I make Korean Ground Beef Egg ahead of time?

Yes! You can prepare the filling and assemble the egg rolls ahead of time. Freeze them before frying for an easy snack or appetizer whenever you need it.

How do I avoid common mistakes with Korean Ground Beef Egg?

Avoid overcooking the beef, as it can become dry. Also, ensure your oil is hot enough before frying to prevent the egg rolls from absorbing excess oil and becoming soggy.

Variations of Korean Ground Beef Egg You Can Try

If you’re looking to switch things up, consider these variations:

Substitute ground turkey or chicken for a lighter option.
Add spinach or bell peppers for extra nutrition.
Try adding cheese for a creamy twist.

Korean Ground Beef Egg Rolls: 24 Savory Bites You’ll Love - Korean Ground Beef Egg - additional detail

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Korean Ground Beef Egg Rolls: 24 Savory Bites You’ll Love

Author: basmer
Total Time: 45 min
Yield: 24 egg rolls 1x
Diet: Gluten Free

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Description

Savory Korean Ground Beef Egg Rolls You’ll Crave Again!

Instructions

Heat a large pan over medium-high heat.
Brown the ground beef along with sesame oil, minced garlic, and fresh ginger until cooked through, about 5-7 minutes.
Drain 75% of the fat from the pan, then stir in the brown sugar, soy sauce, and Sriracha.
Cook the mixture until the liquid has reabsorbed and the beef appears shiny, about 3-4 minutes.
Remove the beef mixture from the pan and set aside. Add the carrot sticks to the same pan, cooking for 3-4 minutes.
Cool the beef and carrot mixture for a few minutes.
Lay out four egg roll wrappers at a time on a clean surface.
Place a small square of napa cabbage in the center of each wrapper.
Layer 5 or 6 carrot pieces and two tablespoons of the beef mixture on top of the cabbage.
Wet the edges of the wrappers with water. Fold the sides over the filling, sealing them securely.
Roll the wrapper closed like a burrito, tucking in the ends neatly.
Freeze the assembled egg rolls on a cookie sheet, making sure they don’t touch.
Fry the frozen egg rolls in hot oil (350°F) for 3-4 minutes or until golden brown.
Drain the fried egg rolls on a drying rack.