Bulgogi Wrap

Korean wrap with tenderised bulgogi meat, kimchi rice and fermented chili sauce. Umami-rich, tangy and spicy!

Ingredients

Number of portions

10 Santa Maria 10” Tortilla Wrap
1 kg chuck beef, thin slices
25 g Santa Maria Sodium Bicarbonate
150 g Santa Maria Black Pepper Soy Sauce
Oil

Kimchi:
1 kg Chinese cabbage, diced
150 g carrots, grated
200 g Santa Maria Kimchi Paste Chili & Garlic

Kimchi rice:
1 kg boiled rice
200 g kimchi

Fermented salsa:
200 g Santa Maria Chunky Salsa
50 g Korean Style Fermented Chili Sauce

Garnish:
10 green lettuce leaves
1 spring onion, thinly sliced

How to prepare

  • Tenderise the sliced beef in bicarbonate for 30 min.

  • Rinse the meat in cold water and dry on paper.

  • Cut the cabbage into chunky pieces and grate the carrot.

  • Add kimchi paste, stir and put under pressure for 30 min.

  • Boil the rice and mix with some of the kimchi. Keep warm.

  • Make a dipping sauce with chunky salsa and fermented chili sauce. Mix and set aside.

  • Fry the meat in a very hot pan with oil. When nicely coloured all around, add the black pepper soy sauce, stir well and quick. Then set aside.

  • Fry the tortillas on both sides in a hot and dry pan. Keep warm in kitchen towels.

  • Assemble the wrap by putting one green lettuce leaf on each tortilla.

  • Add kimchi rice and meat.

  • Fold a wrap, garnish with fermented salsa and sprinkle some spring onion on top.

  • Serve with more salsa and kimchi on the side.

Allergens:
Sesame seeds

Recipe categories

Food