Beef Bulgogi & Kimichi Wrap

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.