Bulgogi-Kimchi Wrap served with Kimchi Salsa

We are all accustomed to wraps containing chicken, lettuce, and some sort of dressing. But have you ever tried one with a Korean twist? This wrap incorporates traditional Korean flavors in a not so traditional form.

Bulgogi-Kimchi Wrap served with Kimchi Salsa
Servings: 4

Ingredients:

1 lb of thinly sliced beef (sirloin or rib eye)

1 cup, short, multi-grain rice, ½ cup

1 yellow onion, sliced

8 sesame leaves

4 pieces of romaine or iceberg lettuce

6 oz of fresh shiitake or oyster mushroom

4 sheets of low carb tortilla wraps

10 oz of fresh cabbage kimchi and 10 oz of sautéed kimchi


Bulgogi Sauce (marinade) ingredients:

6 tbsp of low sodium soy sauce

3 tbsp of sesame oil

2 tbsp of freshly minced garlic

2 tbsp of freshly minced ginger

2 tbsp of lemon juice

4 oz of fresh pineapple/pear juice

3-4 tbsp of oligosaccharide


Kimchi Salsa ingredients

10 oz of fresh kimchi, chopped

2 tbsp of sesame oil

2 tbsp of lemon juice

1 cup of fresh cilantro, finely chopped

1 tsp of roasted sesame seeds

Directions:
• First, make the rice in a rice cooker or medium-sized pot (about 20-25 minutes). If using a pot on the stove, make sure to start in medium-high heat until it starts to boil. Then switch to medium heat and simmer for 8 to 10 minutes and cook for an additional 5 to 6 minutes on very low heat.
• Next, make the bulgogi sauce by mixing up all the ingredients under “Bulgogi Sauce” in a bowl. Put the sliced beef in a large bowl with sliced onion and mushroom. Pour the marinade over the beef and mix well. Set it aside for at least 20 minutes before cooking.
• Then, for the kimchi salsa, combine all the ingredients under “Kimchi Salsa” in a bowl and set it aside. Sautee the remaining kimchi in a skillet with 2 tbsp of sesame oil for 3-4 minutes.
• Cook the marinated bulgogi in a skillet or wok for about 3-4 minutes or until cooked.
• Make the wrap by placing 1-2 slices of romaine or iceberg lettuce over a tortilla wrap. Put some cooked rice over the lettuce. Add bulgogi and sautéed kimchi over the rice. Place two pieces of sesame leaves over the rice and then roll the wrap. Slice the wrap in 5 pieces and serve with additional bulgogi sauce and kimchi salsa with tortilla chips.

Enjoy!

Make sure to tune in this Saturday featuring chef Pam Schwartz at the Sur la Table. We'll be cooking up galbi chim (braised short ribs). Tune into tvk24 and Time Warner Cable on Saturdays at 5:30pm and Sundays at 11am PST.



Cathlyn Choi
Host/Producer, Cathlyn’s Korean Kitchen
Cathlyn’s 3 C Rule – Cost, Convenience and Creativity