Saturday, April 13, 2013

Bul-go-gi, Korean BBQ Cabbage Wraps

Or as my son calls it:
"The salad that you eat the bowl."

Basically, this is all pictures.
Bul-go-gi sauce can easily be made at home.
I'm just lazy and buy the jars.
One jar will make enough beef for about 15 wraps.
I start my rice cooker and the filling is ready when the rice is!
I prefer Botan, Calrose rice. It is nice and sticky!
For six wraps, I do 3 cups of dry rice. 
 They key is tender, thin beef.
Pound the crap out of it until it is 1/4 inch thick and slice into thing strips.
Sautee in warm oil (woks are awesome) and lightly sear beef.
Pour in sauce and reduce to low, simmer 15 minutes. 
 Prep your cabbage.
I find it easiest to cut into the bottom and peel leaves off from there.
 Rinse leaves and thin the vein (makes rolling easier).

  Julienne cut carrots, about 2-3 baby carrots per wrap.
Next, crush up some ramen.
And assemble your rolls!
The perfect mix of crunch and sweet.

1 comment:

  1. These look amazing!! Thank you so much for sharing your yummy recipe with us at the Pretty Things party at twelveOeight this week. Hope to see you again tonight for another great party :)

    xo, Tanya