Ingredients with Measurements:
- 1 pound of beef sirloin, thinly sliced
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 1 tablespoon rice wine
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/2 teaspoon black pepper
- 1/4 cup sliced green onions
- 1/4 cup sliced carrots
- 1/4 cup sliced onions
- 1/4 cup sliced mushrooms
- 10 sheets of samgak-gimbap (triangular-shaped seaweed rice wraps)
Special Equipment Needed:
- Large mixing bowl
- Non-stick skillet or grill pan
- Kitchen scissors
Step-by-Step Instructions:
1. In a large mixing bowl, combine soy sauce, sesame oil, brown sugar, honey, rice wine, minced garlic, minced ginger, and black pepper. Mix well.
2. Add sliced beef to the marinade and mix until all the meat is coated. Let it marinate for at least 30 minutes, or up to 2 hours.
3. Heat a non-stick skillet or grill pan over medium-high heat. Add the marinated beef and cook for 3-4 minutes, or until the meat is browned and cooked through.
4. Add the sliced green onions, carrots, onions, and mushrooms to the skillet. Cook for an additional 2-3 minutes, or until the vegetables are tender.
5. Remove the skillet from the heat and let it cool slightly.
6. Take one sheet of samgak-gimbap and place it on a flat surface with the pointed end facing away from you.
7. Spoon a small amount of the cooked beef and vegetable mixture onto the center of the sheet.
8. Fold the bottom corner of the sheet up and over the filling, then fold the left and right corners in towards the center, creating a triangular shape.
9. Use kitchen scissors to cut off any excess seaweed and create a clean edge.
10. Repeat with the remaining sheets of samgak-gimbap and filling.
Time:
Preparation time: 30 minutes
Marinating time: 30 minutes to 2 hours
Cooking time: 10 minutes
Temperature:
Non-stick skillet or grill pan over medium-high heat
Serving size:
Makes 10 samgak bulgogi wraps
Nutritional information:
Calories per serving: 180
Fat: 8g
Carbohydrates: 12g
Protein: 16g
Substitutions for ingredients:
- Beef sirloin can be substituted with chicken or pork
- Rice wine can be substituted with dry sherry or white wine
- Green onions, carrots, onions, and mushrooms can be substituted with any vegetables of your choice
Variations:
- Add sliced bell peppers or zucchini to the vegetable mixture
- Use different marinades, such as teriyaki or gochujang (Korean chili paste)
- Serve with a side of kimchi or pickled vegetables
Tips and Tricks:
- Make sure to thinly slice the beef for even cooking
- Use kitchen scissors to cut off any excess seaweed for a clean edge
- Serve immediately for the best texture and flavor
Storage Instructions:
Leftover samgak bulgogi wraps can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
To reheat, place the samgak bulgogi wraps in a non-stick skillet or grill pan over medium heat for 2-3 minutes, or until heated through.
Presentation Ideas:
Arrange the samgak bulgogi wraps on a platter and garnish with sliced green onions and sesame seeds.
Garnishes:
- Sliced green onions
- Sesame seeds
Pairings:
- Steamed rice
- Korean-style potato salad
- Cucumber kimchi
Suggested Side Dishes:
- Steamed rice
- Korean-style potato salad
- Cucumber kimchi
Troubleshooting Advice:
- If the beef is tough, try marinating it for a longer period of time or using a meat tenderizer before cooking.
- If the seaweed is too tough, try lightly toasting it over an open flame before filling.
Food Safety Advice:
- Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftovers in the refrigerator and consume within 2 days.
Food History:
Samgak bulgogi is a popular Korean street food that originated in the 1980s. It is a portable and convenient way to enjoy bulgogi, a traditional Korean dish made with marinated beef.
Flavor Profiles:
Samgak bulgogi is savory, sweet, and slightly spicy, with a hint of sesame flavor.
Serving Suggestions:
Serve samgak bulgogi as a snack or appetizer, or as a main dish with steamed rice and side dishes.
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Region: Korean