How well do you make a good looking wrap in rice paper? Well, I used that material for the first time just yesterday and I proved that I am not very good at it, obviously. So the one thing I want to emphasize is that it tastes better than it looks.
This Bulgogi wrapped in rice paper is another way of enjoying the famous Bulgogi. I think it will totally go well to serve your guests at a party. If you can make a good looking wrap that is. Or you can skip the wrapping part and enjoy the Bulgogi only. The marinade sauce I used for this meal is the best bulgogi marinade I ever made so far. Though I would love to make an even better marinade in the future.
Either way, I hope you enjoy making it and the food as well.
(Picture above – I just made this for lunch with some left over meat and leaves, I rolled it much better than last night, didn’t I? Please say Yes! It was really delicious even without the dipping sauce )
Ingredients for serving 2 people
- Thinly sliced beef – 560g (sirloin)
- Perilla leaves – 22 leaves
- Lettuces -22 leaves
- Rice paper – 22 sheets
- 1 cucumber
- 1/2 a medium carrot
- A dash of olive oil
- Sesame oil – 1 tbsp
For marinade sauce (mix these in a bowl)
- Soy sauce – 5 tbsp
- Dark brown sugar – 2 ½ tbsp
- Refined rice wine – 1 ½ tbsp
- Grated onion – 2 tbsp
- Grated pear – 4 tbsp
- Minced garlic – 1 tbsp
- Ginger powder – 1/4 tsp
- Pepper – 3 sprinkles
Dipping sauce ; Sweet Ssamjang sauce (mix these well in a bowl)
- Soybean paste (Doenjang) – 1 tbsp
- Gochujang – 1/3 tbsp
- Honey – 1 tbsp
- Water – 2 tbsp
- Minced garlic – 1 tsp
- Minced green chili (not spicy) – 2 tsp
- Sesame oil – 2 tsp
- Parched sesame seed – 1/2 tsp
- Rinse the beef in cold water a couple of times to get rid of the blood.
- Add the marinade sauce to the meat and leave it for 1 hour at room temperature.
- In 1 hour, add the sesame oil and stir it well.
- Rinse the leaves.
- Peel the cucumber and carrot’s skin off. Thin slice them (You can use a peeler to slice).
Cooking the meat
- Pre heat the wok for 10 seconds on a high heat. Add a dash of olive oil.
- Put the meat into the wok. Stir it until it cooks. (it takes less than 5 minutes)
Making the wraps
- Put some hot water in a curved plate and dip the rice paper for 5 seconds (this instruction was written on the rice paper packet).
- Put the rice paper on the plate and place the lettuce, perilla leave, cucumber, carrot, and bulgogi on top.
- Fold it well and make a wrap.
- Repeat steps 1 to 3 for the rest.
- Serve it with the dipping sauce.
- Enjoy your meal.
My suggestion – By the time I made some bulgogi wraps, the meat got quite cold. As you know, cooked food tastes best while it is still warm. So you can put the wrapping ingredients in the middle of the table and give individuals a plate and some hot water, so they can make their own wraps as they eat.
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