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.
The fried rocket adds a delicious savoury crunch to this simple curry, and the slight bitterness of the rocket and mustard seeds is a great contrast to the natural sweetness of the pumpkin and coconut milk. Leave out the belacan for a truly vegetarian version.
For this recipe, you can opt to use the only cooked meal of your choice. Today I am using shredded roast Chicken, but you can use canned tuna, chicken slices, some bacon of leftover meals, roast lamb, squid ring, prawns, clam, etc.
A grate party snack, I make when I have friends over. If you have an oven, you can opt for place stick that have been brushed with garlic butter in the oven a 170°C for 8 – 10 minutes until golden brown
Beef Bulgogi & Kimichi Wrap
Preparation Time:
Total time:
Serves 6
Ingredients:
Bulgogi
1kg very thinly sliced beef topside1 small brown onion, peeled and roughly chopped1 nashi pear, peeled and cored6 garlic cloves, peeled½ cup soy sauce2 tbsp caster sugar2 tbsp honey1 tbsp sesame oil, plus 2 tbsp sesame oil, for frying¼ cup cold water1 tbsp toasted sesame seeds
To Serve
6 Korean sesame leaves (perilla)3 cups shredded lettuce3 cups kimichi, sliced1 cup Japanese mayonnaise2 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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