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Korean Bulgogi

Ingredients

250 g MONTEREY BEEF (sirloin sukiyaki, thinly sliced works best)
4 clove garlic
1 tbsp sesame oil
4 tbsp soy sauce
2 tbsp sugar (or the same amount of corn syrup if you prefer less sugar and more glitter)
1.5 tsp sesame seeds
0.5 tsp salt
0.5 tsp black pepper
VEGGIES (TO YOUR LIKING):
1 large onions, sliced
2 pc green onions (scallions), chopped
carrots, thinly sliced
mushrooms, if desired
green pepper/red pepper, sliced
BULGOGI WRAPS:
5 pc 6-inch tortilla
5 pc lettuce leaves
.5 cup sliced onions
2 cup rice
.25 cup STAR MARGARINE GARLIC
bulgogi leftover

Procedure:

  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.