Bulgogi Wrap

• Tenderise the sliced beef in bicarbonate for 30 min.

• Rinse the meat in cold water and dry on paper.

• Cut the cabbage into chunky pieces and grate the carrot.

• Add kimchi paste, stir and put under pressure for 30 min.

• Boil the rice and mix with some of the kimchi. Keep warm.

• Make a dipping sauce with chunky salsa and fermented chili sauce. Mix and set aside.

• Fry the meat in a very hot pan with oil. When nicely coloured all around, add the black pepper soy sauce, stir well and quick. Then set aside.

• Fry the tortillas on both sides in a hot and dry pan. Keep warm in kitchen towels.

• Assemble the wrap by putting one green lettuce leaf on each tortilla.

• Add kimchi rice and meat.

• Fold a wrap, garnish with fermented salsa and sprinkle some spring onion on top.

• Serve with more salsa and kimchi on the side.

Allergens:
Sesame seeds