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