Take a trip to Asia right in the comfort of your own home. Simple, sweet and savory Korean Beef Bulgoi Wraps filled with vibrant crunchy vegetables and sticky rice that gets paired with a Sapporo Beer will give you a little taste of Asia plus cure any of those Asian dish cravings. These wraps make for easy stand out dinners or lunches for any day of the week!
If you have never tried Korean BBQ, the time to try it is now. The thinly sliced tender meat sautéed with a savory sauce and caramelized onions is what Korean Beef Bulgogi is all about! To make this recipe easy I purchased Costco’s pre-marinated Korean Beef Bulgogi. They marinate meat in the sauce, they chop the onions, add them to the mixture and call it a day. They do all of the hard work for you! Taking this approach makes things so much easier and it helps eliminated the prep time on our end, yet it didn’t compromise the quality or flavor we look for in this dish.
For the filling, I incorporated fresh chopped steamed cabbage, my Asian Pickles Recipe, fresh shredded carrots, sticky steamed white rice and my Gochujang dipping sauce. These wraps get garnished with white sesame seeds, sliced green onion and lime wedges for that extra tang. Korean Bulgogi is one of the most popular Korean dishes and one that is most well known. It is one of the most flavorful meats that you can experience and enjoy.
To get the softest tortillas I used XL super soft mission burritos. I wetted a paper towel, laid it flat, placed the tortilla on top and rolled it up so the whole tortilla was enclosed by the wet paper towel. Then, I heated it in the microwave for 30 seconds and removed. Careful when removing to ensure you do not burn yourself. For the stuffing technique, I put about 1/3 cup white rice down on the soft steamed tortilla, place a little of the meat mixture ontop/next to the rice. Then, I drizzled a little of the gochujang sauce in between the rice and meat. I topped it with a layer of steamed cabbage, followed by some shredded carrots and last, my Asian pickles. (See all of my photos above for step by step). When rolling, be sure to not over stuff, your burrito will rip apart.
Try these techniques out and let me know how they turn out! Tag @prettyplatebymichelle or #prettyplatebymichelle on instagram. I would love to see your little taste of Asia at home!
Serves 8-10, INGREDIENTS: For the Korean Bulgogi Wraps
1 Package premartinated Korean Beef Bulgogi from Costco
Pretty Plate Asian Pickles (recipe below)
Pretty Plate gochujang sauce (recipe to follow)
3 Cups cooked white jasmine rice
1 Cup shredded carrots
Half of a head of Fresh cabbage, shredded and steamed
Lime wedges for garnish
White sesame seeds for garnish
Thinly sliced green onion for garnish
Whisk all ingredients for the gochujang sauce together in a bowl and set aside. (recipe below).
Chop your cabbage. In a pan fill about 1 cm with water, add some salt and place over high heat on your stove. Once boiling, add your cabbage and bring the heat down to a simmer over low heat. Place a smaller pan over the top, but make sure to leave an opening for the steam to come out. Steam your cabbage for about 5-7 minutes until they turn bright green and are tender. Once done, strain and place in a bowl to cool. Set aside.
Make your Asian pickles (see recipe and directions below). Once done, place in the fridge to cool and until ready to use.
Make your white rice as directed on the packaging. I use a rice cooker. But, you can also cook in a pot on the stove.
Heat a wok or a large pan over medium heat. Add your Korean beef bulgogi mix. Cook for about 15-20 minutes until meat is no longer pink and onions are caramelized. Once done remove from heat.
To construct wraps: Wet a paper towel, lay it flat, placed the tortilla on top and roll it up so the whole tortilla was enclosed by the wet paper towel. Heated it in the microwave for 30 seconds and remove when done. Careful when removing to ensure you do not burn yourself.
For the stuffing: I put about 1/3 cup white rice down on the soft steamed tortilla, place a little of the meat mixture ontop/next to the rice. Then, I drizzled a little of the gochujang sauce in between the rice and meat. I topped it with a layer of steamed cabbage, followed by some shredded carrots and last, my Asian pickles.
Begin rolling by picking up the flap that is closest to your belly pulling it upward and then rolling forward. While doing this, using one hand try to also tightly stuff the filling together by pushing it all inside. Take the two end flaps and fold over. Then, roll forward again to complete the wrap. Using a knife, slice the wraps at an angle. Repeat this process until all ingredients are used up.
Garnish with white sesame seeds, sliced green onion and lime wedges. Serve woth extra gochujang dipping sauce on the side.
INGREDIENTS FOR ASIAN PICKLES:
1/3 Cup rice vinegar
3 TSP sugar
2 TSP white sesame seeds
1/4 TSP red pepper flakes
1 Cup thinly sliced english cucumbers
1/4 Cup thinly sliced white onion
Thinly slice cucumbers, set aside.
Thinly slice onion half, set aside.
In a bowl, whisk rice vinegar, sugar, white sesame seeds and red pepper flakes.
Add cucumbers and onions and mix.
Place in the fridge to cool. ** Note: best served when cold **
INGREDIENTS: For the Sweet and Spicy Gochujang Sauce:
1/4 Cup gochujang
1-2 TBSP soy sauce
1 TSP sriracha
1/2 TBSP minced garlic
1/2 TSP sesame oil
1 TSP hoisin sauce
Mix all ingredients together in one bowl and whisk together. Place in your serving vessel of choice and set aside until ready to use.
PRETTY PLATE KITCHEN ITEMS USED: