Beef Bulgogi & Kimichi Wrap

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Ingredients

Bulgogi

  • 1kg very thinly sliced beef topside
  • 1 small brown onion, peeled and roughly chopped
  • 1 nashi pear, peeled and cored
  • 6 garlic cloves, peeled
  • ½ cup soy sauce
  • 2 tbsp caster sugar
  • 2 tbsp honey
  • 1 tbsp sesame oil, plus 2 tbsp sesame oil, for frying
  • ¼ cup cold water
  • 1 tbsp toasted sesame seeds

To Serve

  • 6 Korean sesame leaves (perilla)
  • 3 cups shredded lettuce
  • 3 cups kimichi, sliced
  • 1 cup Japanese mayonnaise
  • 2 large green chillies
  • 6 Mission® Garlic Wrap

 

Instructions

 

1.For the bulgogi, combine the onion, nashi, garlic, soy sauce, sugar, honey and 1 tbsp seasme oil ina food processor and process to a smooth paste. Combine with the beef and marinade overnight. Heat the extra sesame oil in a large frypan and fry the bulgogi in batches until well caramelised. Scatter with the sesame seeds.

2. To serve, lay a seasme leaf on each wrap and top with the lettuce, kimichi, mayonniase and chillies. Wrap and serve.

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Beef Bulgogi & Kimichi Wrap Preparation Time: Total time: Serves 6 Ingredients: Bulgogi 1kg very thinly sliced beef topside 1 small brown onion, peeled and roughly chopped 1 nashi pear, peeled and cored 6 garlic cloves, peeled ½ cup soy sauce 2 tbsp caster sugar 2 tbsp honey 1 tbsp sesame oil, plus 2 tbsp sesame oil, for frying ¼ cup cold water 1 tbsp toasted sesame seeds To Serve 6 Korean sesame leaves (perilla) 3 cups shredded lettuce 3 cups kimichi, sliced 1 cup Japanese mayonnaise 2 large green chillies
6 Mission® Garlic Wrap
   Instructions:

 

1.For the bulgogi, combine the onion, nashi, garlic, soy sauce, sugar, honey and 1 tbsp seasme oil ina food processor and process to a smooth paste. Combine with the beef and marinade overnight. Heat the extra sesame oil in a large frypan and fry the bulgogi in batches until well caramelised. Scatter with the sesame seeds.

2. To serve, lay a seasme leaf on each wrap and top with the lettuce, kimichi, mayonniase and chillies. Wrap and serve.
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