Bulgogi Onigirazu プルゴギおにぎらず (Video)

With savory Korean grilled beef and steamed rice wrapped in nori seaweed, this ultimate Bulgogi Onigirazu makes for a perfect summer lunch or picnic! For a more substantial wrap, add optional fried egg and vegetables like seasoned bean sprouts, spinach, carrots, and shiitake mushrooms.

If you are aware or have heard of Onigirazu (おにぎらず) – a type of Japanese rice ball, then you’re pretty current with the latest of Japanese food trends!

Onigirazu was in fact one of the most influential food trends in Japan last year (2015) and today I’m making Onigirazu with Bulgogi, Korean grilled beef!

What is Onigirazu?

The name Onigirazu comes from the Japanese rice ball – Onigiri (おにぎり) or sometimes called Omusubi (おむすび).

Onigiri is a great healthy choice for lunch or snacks. It is made of rice formed into the traditional triangle, round, or cylinder shape with hands. Usually, the rice ball is filled with pickled plum (umemboshi), soy sauce seasoned bonito flakes (okaka), or other kinds of fillings, and then wrapped with nori seaweed.

The word “Onigiri” comes from “Nigiru“, which means to squeeze or hold tightly in Japanese. When you do NOT squeeze tightly, we say “Nigiranai” or “Nigirazu“.

So Onigirazu is the rice ball (Onigiri) that is NOT squeezed tightly into the traditional shape (Nigirazu).

The Onigirazu History

Although Onigirazu became a huge trend last year, it had been introduced 25 years ago by manga artist Tochi Ueyama in his manga (Japanese comic books) “Cooking Papa“.

In his food manga, the main character, a dad and salary-man, likes to cook for his family. Ueyama named this dish “Onigirazu” and introduced it in his comic books when he saw his wife making a new style of Onigiri.

In fall 2014, the most popular Japanese recipe-sharing site, Cookpad, had a feature on Onigirazu recipes. Since then, this recipe was revived and it became a popular search word, especially among housewives who make their husband’s and children’s lunches.

3 Reasons Why You Should Make Onigirazu

It has 3 big appealing features that caught everyone’s attention and stayed popular.

1. More fillings; make it into a meal!

It can be stuffed with much more fillings than Onigiri.

Onigiri tends to include one kind of filing, but Onigirazu usually has more than 2-3 kinds of fillings! With a main dish filling like Bulgogi and Tonkatsu, you can get carb (rice), protein (meat), and veggies (lettuce) in one bite!

2. No more mess; easy to assemble!

When you make this delicious dish, you wrap the rice with nori sheet. Therefore, you don’t have to wet your hands and form rice into a rice ball. While Onigiri takes practice and some skill to make, Onigirazu is very simple to assemble, just like a sandwich!

3. Endless creative fillings!

Most people stick with traditional filling when it comes to Onigiri because of limited filling space. However, people are very creative and put unconventional fillings in Onigirazu like ham, cheese, egg, fried chicken, and grilled meat.

Onigirazu also uses various condiments like ketchup, Tonkatsu sauce, and mayonnaise for spreads which is not common for Onigiri.

5 Tips to Make Perfect Onigirazu

Tip 1. Spread the rice into a square shape

Place a nori sheet with a corner pointing up. Try to evenly spread the rice into a square shape in the center of nori. Don’t forget to leave some space around the rice for easy wrapping.

Tip 2. Put the rice and fillings in a thin layer

Make sure to place the fillings in single/thin layers and stack them on top of previous one, avoid empty spaces. When you place ingredients, think about the cross-section view after you cut in half. Work with small amount of fillings so that it’s easier to wrap.

Tip 3. Mark which side you would cut in half

If your fillings are placed in a single layer on top of another, you don’t need to worry about this tip (like lettuce, cheese, ham etc).

If you place multiple ingredients, it’s important to remember which side you’d need to cut in half before you finish wrapping with nori (and can’t see inside!).

In above diagram, we need to cut along the pink line so that all the fillings with different colors will be visible from cross-section. A trick to remember? Mark the cutting line with a piece of ingredient (I used a stick of carrot).

Tip 4. Flip and rest for 5 minutes

Fold each corner of nori sheet tightly around the layers of rice and fillings at the center. Wrap tightly with plastic wrap and flip over, seam side down. The steam from the rice will moisten nori sheet and bind all the ingredients well together.

Tip 5. Wet your sharp knife

Use a sharp knife to cut it in half. If you run water on your knife before cutting in half, the rice and nori won’t stick to your knife and the cross-section will be clean.

Our Family’s Favorite Bulgogi Recipe

My family loves this Bulgogi recipe that I had been cooking… but I had been using Japanese soy sauce. It tastes great, but I had never imagined it could taste even better with Korean soy sauce!

When I did this last collaboration video with Seonkyoung, she gave me a bottle of Korean soy sauce. I should have bought a bottle of Korean soy sauce years ago for Korean dishes! Korean dishes taste FANTASTIC with Korean soy sauce (duh?!). Keep your Japanese soy sauce for Japanese recipes, and I highly recommend using Korean soy sauce for this recipe!

To add more colors to this Bulgogi Onigirazu, I added vegetable side dishes that I use for my Bibimbap recipe. It definitely requires a bit of extra work, so you can totally skip these veggies. However, cross-section looks pretty when green and red colors pop out, and not to mention yellow fried egg!

The gochujang sauce in the recipe is optional too, but we love this spicy and sweet savory sauce for my Bibimbap recipe…so again I use this sauce for this recipe. Bulgogi Onigirazu tastes perfect without the gochujang sauce.

Onigirazu Variations: Tonkatsu Onigirazu

For today’s recipe, I collaborated with my YouTuber friends, Shinichi and Satoshi from Tabi Eats ! Check out their super delicious recipe and don’t forget to subscribe to their YouTube channel!

I hope you will enjoy making this Bulgogi Onigirazu recipe! If you try it, don’t forget to share your picture on Instagram, Facebook, or Twitter with #JustOneCookbook. Thank you so much for reading, and till next time!

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Bulgogi Onigirazu

4.87 from 15 votes

With savory Korean grilled beef and steamed rice wrapped in nori seaweed, this ultimate Bulgogi Onigirazu makes for a perfect summer lunch or picnic! For a more substantial wrap, add optional fried egg and vegetables like seasoned bean sprouts, spinach, carrots, and shiitake mushrooms.

Print Pin

Video

Prep Time: 30 minutes mins

Cook Time: 30 minutes mins

Total Time: 1 hour hr

Servings: 4 onigirazu (8 pieces)

Ingredients

 

US CustomaryMetric

 

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For the Bulgogi Marinade

• ▢ 2 Tbsp Korean soy sauce
• ▢ 1 Tbsp toasted sesame oil
• ▢ 2 Tbsp brown sugar
• ▢ freshly ground black pepper
• ▢ ¼ Asian pear (grated; you‘ll need 2 Tbsp)
• ▢ 4 cloves garlic (minced; 2 tsp)

For the Bulgogi

• ▢ ½ onion
• ▢ ½ carrot
• ▢ 3 green onions/scallions
• ▢ 1 lb beef (tenderloin, ribeye, or top sirloin)
• ▢ 1 Tbsp toasted sesame oil (for cooking the meat)
• ▢ 1 Tbsp toasted white sesame seeds (for topping)

For the Bean Sprouts (optional)

• ▢ 1 Tbsp toasted sesame oil
• ▢ 1 clove garlic (½ tsp minced)
• ▢ ½ tsp Diamond Crystal kosher salt (for the dressing)
• ▢ 1 tsp Diamond Crystal kosher salt (for blanching)
• ▢ 6 oz bean sprouts (½ package)
• ▢ 1 green onion/scallion

For the Spinach (optional)

• ▢ 1 Tbsp toasted sesame oil
• ▢ 1 clove garlic (½ tsp minced)
• ▢ ½ tsp Diamond Crystal kosher salt
• ▢ ½ bunch spinach

For the Carrot (optional)

• ▢ ½ large carrot
• ▢ 1 tsp toasted sesame oil
• ▢ ⅛ tsp Diamond Crystal kosher salt

For the Shiitake Mushrooms (optional)

• ▢ 6 shiitake mushrooms
• ▢ 1 tsp toasted sesame oil
• ▢ ⅛ tsp Diamond Crystal kosher salt

For the Eggs (optional)

• ▢ 1 Tbsp neutral oil
• ▢ 4 large eggs (50 g each w/o shell)

For Making the Onigirazu

• ▢ 4 servings cooked Japanese short-grain rice (4 cups, 600 g)
• ▢ 4 sheets nori (dried laver seaweed)
• ▢ Diamond Crystal kosher salt (for sprinkling on the rice)

For the Gochujang Sauce (optional)

• ▢ 2 Tbsp gochujang (Korean chili paste)
• ▢ 1 Tbsp toasted sesame oil
• ▢ 1 Tbsp sugar
• ▢ 1 Tbsp toasted white sesame seeds
• ▢ 1–2 Tbsp water (to dilute to your desired consistency)

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

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Instructions

 

• Before You Start: Gather all the ingredients. For the steamed rice, please note that 1½ cups (300 g, 2 rice cooker cups) of uncooked Japanese short-grain rice yield 4⅓ cups (660 g) of cooked white rice. See how to cook short-grain rice with a rice cooker, pot over the stove, Instant Pot, or donabe.
  

To Make the Bulgogi Marinade

• In a large bowl, combine the ingredients for the bulgogi marinade: 1 Tbsp toasted sesame oil, 2 Tbsp Korean soy sauce, 2 Tbsp brown sugar, and freshly ground black pepper. Grate ¼ Asian pear, measure 2 Tbsp grated pear, and add to the bowl. Crush (or mince) 4 cloves garlic, measure 2 tsp minced garlic, and add to the bowl. Mix it all together.
  
• Cut ½ onion into thin slices. Cut ½ carrot to 2-inch (5-cm) pieces, then cut into julienned pieces.
  
• Cut 3 green onions/scallions into 2-inch (5-cm) pieces. Cut 1 lb beef into thin 2-inch (5-cm) strips. Tip: I put the meat in the freezer for 2 hours (depending on the size and thickness) prior to cutting the meat into thin slices. See my tutorial on how I slice my meat.
  
• Add the vegetables and meat to the bowl and toss to coat with the marinade. Set aside for at least 20 minutes.
  

To Prepare the Bean Sprouts and Spinach (optional)

• Prepare 2 medium bowls. In each bowl, combine 1 Tbsp toasted sesame oil, ½ tsp minced garlic (from 1 clove garlic), and ½ tsp Diamond Crystal kosher salt and mix well.
  
• Bring a medium pot of water to a boil and add 1 tsp Diamond Crystal kosher salt. Add 6 oz bean sprouts and cook for about 1 minute. We will need to reserve the boiling water for spinach, so scoop up the bean sprouts with a sieve or spider strainer. Run under cold tap water to stop the cooking further with remaining heat and drain well. Set aside.
  
• Prepare iced water in a large bowl. In the same boiling water, blanch ½ bunch spinach for 30 seconds. Transfer the spinach to the iced water to stop the cooking.
  
• Squeeze out the water from spinach as much as you can and add to one of the bowls with the seasonings. Toss well with the sauce.
  
• Thinly cut 1 green onion/scallion. Add the bean sprouts and green onion to the other bowl and toss well with the sauce.
  

For the Carrot and Shiitake Mushrooms (optional)

• Cut ½ large carrot in half widthwise, about 2 inches (5 cm) long. Cut each piece into thin slices, and julienne the carrots. Cut 6 shiitake mushrooms into thin slices.
  
• Heat 1 tsp toasted sesame oil in a large frying pan and add the carrot. Season with ⅛ tsp Diamond Crystal kosher salt and sauté until tender. If your pan is big enough to add the shiitake mushrooms, move the carrot to one side when it’s cooked halfway. Add 1 tsp toasted sesame oil in the open space and add the shiitake mushrooms. Season with ⅛ tsp Diamond Crystal kosher salt and sauté until tender. If your frying pan is small, cook one ingredient at a time; transfer the carrot to a plate and cook the shiitake mushrooms after. When the carrot and shiitake mushrooms are both tender (but not overcooked), transfer to a plate and set aside.
  

To Cook the Eggs (optional)

• Heat 1 Tbsp neutral oil in the large frying pan and make fried eggs with 4 large eggs (50 g each w/o shell). I cook the eggs “over hard” so the egg yolk won’t be runny and messy when the onigirazu is cut in half.
  

To Grill the Meat

• In a large skillet (I use a griddle pan so I can grill the meat in a single layer), heat 1 Tbsp toasted sesame oil over medium-high heat and sauté the marinated beef until cooked, about 5 minutes. Transfer the meat to the plate and sprinkle with 1 Tbsp toasted white sesame seeds.
  

To Make the Gochujang Sauce (optional)

• In a small bowl, combine all of the sauce ingredients: 2 Tbsp gochujang (Korean chili paste), 1 Tbsp toasted sesame oil, 1 Tbsp sugar, and 1 Tbsp toasted white sesame seeds. Mix them all together. Add 1–2 Tbsp water until you achieve the consistency you like.
  

To Assemble the Onigirazu

• Place a piece of plastic wrap on a working surface and put a sheet of nori seaweed on top (shiny side down), with a corner pointing up. Evenly spread ½ serving of the steamed rice in a thin layer and form into a square shape in the center of the nori sheet. If you make the onigirazu with different ingredients that have a milder taste, sprinkling Diamond Crystal kosher salt at this step is very important, especially if you plan on eating it at room temperature.
  
• Place one serving of bulgogi on top of the rice in a thin layer. Then, put one serving of spinach, bean sprouts, carrot, and shiitake in a thin layer on top of the meat.
  
• Add the fried egg. Then, add another ½ serving of steamed rice on top. Try to keep the square shape as you spread the rice evenly in a thin layer.
  
• Bring the left and right corners of nori sheet towards the center. Fold gently but tightly to wrap around the layers at the center.
  
• Then, bring the bottom and top corners towards the center. Continue to fold gently but tightly around the layers. Make sure the rice is tucked in nicely. If you‘d like the onigirazu to showcase the ingredients after cutting it in half, mark it with a piece of carrot perpendicular to the ingredients (see video). Flip over and shape the onigirazu gently. Wrap tightly with the plastic wrap and set aside for 5 minutes. Repeat assembling the remaining onigirazu.
  
• Cut the onigirazu with a sharp knife (following your “carrot” mark). Run your knife in cold water before cutting so that the cross section will be clean. The Bulgogi Onigirazu is now ready to enjoy.
  

To Store

• If you plan to make it ahead of time, wrap the onigirazu with a kitchen towel and keep in the refrigerator overnight. The towel will prevent the rice from getting harder from cold air.

Nutrition

Calories: 729 kcal · Carbohydrates: 47 g · Protein: 33 g · Fat: 46 g · Saturated Fat: 13 g · Polyunsaturated Fat: 9 g · Monounsaturated Fat: 19 g · Trans Fat: 1 g · Cholesterol: 267 mg · Sodium: 759 mg · Potassium: 951 mg · Fiber: 4 g · Sugar: 10 g · Vitamin A: 7330 IU · Vitamin C: 26 mg · Calcium: 170 mg · Iron: 7 mg

Author: Namiko Hirasawa Chen

Course: Main Course

Cuisine: Japanese

Keyword: beef, onigirazu

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