Korean Bulgogi Beef Wraps with Kimchi Slaw
Korean Bulgogi Beef Wraps with Kimchi Slaw
Experience the vibrant flavors of Korea with these sensational bulgogi beef wraps. Tender, marinated slices of sirloin griddle-fried to succulent perfection, then nestled into soft, steamed bao buns. They're generously topped with a crunchy, tangy kimchi slaw that provides a delightful contrast in texture and a spicy kick. This dish is an explosion of sweet, savory, and spicy notes, offering a sophisticated yet accessible taste of Korean cuisine. Perfect for a weeknight adventure or a fun weekend meal, these wraps are guaranteed to impress with their bold flavors and satisfying textures. The quick marination and cooking time make it an achievable culinary journey for any home cook seeking an exciting new recipe. Discover the joy of building your own delicious wrap.
- Preparation time
- 25 min
- Cooking time
- 15 min
- Total time
- 40 min
- Servings
- 8
Instructions
Prepare Bulgogi Beef
- 1In a medium bowl, combine soy sauce, 2 tbsp sesame oil, minced garlic, grated ginger, brown sugar, and black pepper. Whisk well to create the marinade.
- 2Add the thinly sliced beef sirloin to the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 20 minutes, or up to 2 hours for deeper flavor.
Make Kimchi Slaw
- 1While the beef marinates, prepare the kimchi slaw. In a separate bowl, combine shredded napa cabbage, chopped kimchi, rice wine vinegar, gochujang, 1 tsp sesame oil, and honey.
- 2Toss gently to combine all ingredients until the cabbage is evenly coated. Set aside.
Cook Beef and Assemble
- 1Heat 1 tbsp vegetable oil in a large skillet or griddle over medium-high heat. Once hot, add the marinated beef in a single layer, working in batches if necessary to avoid overcrowding the pan.
- 2Cook the beef for 2-3 minutes per side, or until browned and cooked through. It should develop slightly caramelized edges. Remove cooked beef from the pan and set aside.
- 3Steam the bao buns according to package instructions until soft and fluffy. Typically a few minutes in a steamer basket over boiling water.
- 4To assemble, carefully open each steamed bao bun and fill with a generous portion of bulgogi beef. Top with a spoonful of the kimchi slaw.
- 5Garnish with toasted sesame seeds and sliced scallions, if desired, and serve immediately as delicious wrap and roll delights.
Nutrition Information
- Calories
- 351 kcal
- Protein
- 20 g
- Fat
- 16 g
- Carbs
- 32 g
| Nutrient | Per serving |
|---|---|
| Calories | 351 kcal |
| Protein | 20 g |
| Fat | 16 g |
| Carbs | 32 g |
Tips
- Freeze the beef for 15-20 minutes before slicing to make it easier to get super thin, uniform slices against the grain for tenderness.
- Avoid overcrowding the pan when cooking the beef to ensure it browns properly and doesn't steam, which would make it less tender.
- Offer extra gochujang on the side for those who prefer an extra spicy kick to their bulgogi beef wraps.