Korean Bulgogi Empanadas

Ingredients

  • Bulgogi

    • 1 LBS-Shaved Beef Shoulder

    • 2 Bunches - Green Onion (Sliced)

    • 2 Tbsp - Red Pepper Flakes

    • 1 Tbsp - Chili Paste

    • 4 Cloves Garlic (Minced)

    • 1 Tbsp - Fresh Ginger (Minced)

    • 2 Cups - Soy Sauce

    • 2 Cups - Water

    • 2 Cups - Granulated Sugar 

  • Empanada or Wanton Wrappers-20 count

  • Pico De Gallo

    • 3 Large Tomatoes (Diced)

    • 1 Jalapeno (Diced)

    • ½ Red Onion (Diced)

    • ½ Bunch-Cilantro (Minced)

    • S&P To Taste

    • 1 tsp-Chipotle Powder

Abbreviate forms of measurements

  • Teaspoon = tsp.

  • Tablespoon = Tbsp.

  • Cup = C.

Procedures

    • Bulgogi

      • Mix together all spices and other ingredients, allowing to marinate for at least 6-8 hours

      • Remove from marinate and cook off in a large skillet over medium heat until beef shoulder is cooked all the way through

      • If more flavor is desired, you may add 1-2Tbs of the marinade to the pan while cooking

    • Empanadas

      • If frozen, allow empanada/wonton wrappers to thaw

      • Stretch wrapper slightly if a larger shape is desired

      • Place a small amount of the beef into the middle of the wrapper, gently folding the wrapper in half around the beef

      • Seal edges with an egg wash and crimp with a fork

      • Either pan fry in a pan with a small amount of vegetable oil, or deep fry till golden brown

      • Serve with Pico De Gallo 

    • Pico De Gallo

      • Combine all ingredients, mixing gently but thoroughly 

Yield-20 empanadas


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