Crispy 50 Garlic Clove Bulgogi Onigiri

By Tasty · 45 min

Ingredients

Instructions

1. Heat the room-temperature avocado oil and minced garlic in a nonstick skillet over high heat, stirring constantly, until the garlic turns amber, 7–10 minutes.
2. Strain the hot garlic oil through a fine mesh strainer into a heatproof bowl and discard the oil. Drain the fried garlic on paper towels.
3. Stir about half the crispy garlic into the hot cooked rice until evenly mixed. Set the rest aside.
4. Blend the pear, soy sauce, brown sugar, sesame oil, gochujang, garlic cloves, ginger and 2 tablespoons canola oil on high for 2–3 minutes until smooth.
5. Mix the beef with the marinade, cover, and marinate at room temperature for 30 minutes or up to 2 hours in the fridge.
6. Heat 1 tablespoon canola oil in a large skillet over high heat until shimmering. Cook the beef about 4 minutes until browned, then flip and cook 1–2 minutes more until cooked through. Transfer to a plate and cool about 5 minutes.
7. Wet your palms, take a handful of garlic rice, make a well, add some bulgogi, wrap the rice around it and shape into a triangle. A onigiri mold can be used instead.
8. Roll the outer edges of each triangle in the reserved crispy garlic, wrap with a strip of nori, and repeat with the rest.

Summarized from Tasty's video. Watch it for the details.

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GarlicGingerRiceBrown sugarBeefGochujangNori seaweedPear