STEP 1/12
Cut the beef into bite-size pieces and mix it for a while with 1 tablespoon of soy sauce, 1 tablespoon of allulose, 1 tablespoon of minced garlic, and a little pepper.
STEP 2/12
While the meat is marinated, shred the onion and cabbage.
STEP 3/12
Stir-fry marinated bulgogi in a heated pan and then add sliced onions.
STEP 4/12
When the onions are half-cooked, stir-fry shredded cabbage.
STEP 5/12
Spread the magic wrap diagonally and put the seaweed on top.
STEP 6/12
Place 70g of multi-grain rice on top of gimbap laver.
STEP 7/12
Fold the lettuce into the right size on the multi-grain rice.
STEP 8/12
Put stir-fried bulgogi on top of lettuce.
STEP 9/12
Put one more lettuce on top of bulgogi and add 70g of leftover multi-grain rice.
STEP 10/12
Wrap the seaweed in the center and make it round.
STEP 11/12
Wrap the rice balls with a plastic wrap.
STEP 12/12
Cut it in half to make it easy to eat.
You can put cabbage raw, not when you stir-fry cabbage