Wagyu Roll Recipe
galbi marinated American wagyu ribeye cap
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Ingredients
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Wagyu and Marinade
Filling & Assembly
Finish & Sauce
Method
Wagyu and Marinade
- 1
Prepare the marinade
In a medium bowl combine soy sauce, brown sugar, mirin, sesame oil, minced garlic, grated ginger, grated Asian pear, sliced green onions, toasted sesame seeds and black pepper. Whisk thoroughly until sugar is mostly dissolved and the mixture is homogeneous.
- 2
Marinate the wagyu
If your ribeye cap is whole, butterfly it into a roughly 1/8"–1/4" thick sheet or ask the butcher for thin galbi-style slices. Place the wagyu in a shallow dish or zip-top bag and pour the marinade over the meat, ensuring all pieces are coated. Cover and refrigerate for 30 minutes to 2 hours — 30–60 minutes if thin slices, up to 2 hours for thicker pieces. Do not over-marinate (the sugar can mask delicate wagyu fat if left too long). Reserve the marinade.
- 3
Dry and rest
Remove meat from the marinade and place on a wire rack for 10 minutes to let excess marinade drip off. Pat lightly with paper towel on both sides to remove excess liquid — you want flavor but not a soggy surface. Keep reserved marinade for glazing later if you plan to cook quickly at high heat (see note in finish).
Filling & Assembly
- 4
Prepare fillings
While the meat rests, squeeze excess liquid from the chopped kimchi using your hands or a fine-mesh strainer so it doesn't make rolls soggy. Julienne the cucumber and lay out scallion strips, shiso/basil leaves, and microgreens. Mix the gochujang mayo in a small bowl and taste; adjust heat or salt if needed.
- 5
Assemble rolls
Working with one slice or portion of wagyu at a time, lay the slice flat on a clean surface with the grain running horizontally. If slices are small, overlap two slightly. Spread a thin line (about 1 tsp) of gochujang mayo along the near edge. Add a 1–2 tablespoon strip of drained kimchi, 1–2 tablespoons julienned cucumber, a couple strips of scallion, one shiso leaf (if using), and a small pinch of microgreens. Roll tightly from the near edge to the far edge to form a compact cylinder. Repeat to make approximately 12–16 rolls depending on slice size. Transfer assembled rolls to a plate and refrigerate briefly (10–15 minutes) if you prefer a slightly firmer roll before searing.
Finish & Sauce
- 6
Sear the rolls
Heat a heavy skillet or cast-iron pan over high heat until shimmering but not smoking. Add a light brush of neutral oil (canola or grapeseed) to the pan. Place rolls seam-side down first to set the seam, then arrange seam-side up for easier flipping. Sear rolls briefly, 20–45 seconds per side, to develop a caramelized crust — wagyu cooks very quickly because of the high fat content. If any rolls are thick, take care to not overcook; aim for medium-rare to medium (internal temperature approx. 125–135°F / 52–57°C).
- 7
Glaze (optional)
If you reserved marinade, bring it to a boil in a small saucepan and simmer 2–3 minutes to kill any raw meat bacteria and to concentrate; whisk in 1 tsp rice vinegar and 1 tsp honey off the heat. Lightly brush warmed glaze over seared rolls in the last 10–15 seconds of cooking for a glossy finish. Alternatively, drizzle the gochujang mayo or serve it alongside.
- 8
Finish and plate
Transfer seared rolls to a cutting board and let rest 2 minutes. Sprinkle with a few toasted sesame seeds, a very light dusting of coarse sea salt if desired, and a few drops of sesame oil for aroma. Arrange on a serving platter with extra gochujang mayo and any leftover microgreens for garnish. Optionally slice rolls in half on the bias for easier sharing and a prettier presentation.