Korean Bulgogi


  1. Cut beef into smaller bite sizes, cover with sugar or syrup for 30mins.
  2. Add the mixture of soy sauce, sesame oil, garlic, veggies, including onions, black pepper, sesame seeds and marinate at least 1-2hrs leave in fridge.
  3. Get your best stir frying pan out, heat it up with a touch of cooking oil, and you’re ready to rock n’ roll. Season with salt if necessary. (Ready when beef is cooked well 15-20mins on high).


Bulgogi Wraps:

  1. Melt Star Garlic in a wok. Add rice. Mix well.
  2. To assemble, put rice, bulgogi leftover, onions on flour tortilla.Wrap to make a sandwich.