I have never made Bulgogi before I have just had it a few times. My friend Gina used to work at this little Korean food truck in Fort Hood and they had kimchi fries…those were so flipping good. Not healthy by any means…but awesome…especially when pregnant. I heard they don’t go to Hood anymore though…sad for them. They were fries covered in bulgogi, grilled kimchi, cheese and this spicy mayo stuff. So, I know about the marinade, and Gina helped out with that of course. The pear juice is in place of sugar, and its just as good! Except to avoid any added sugar and preservatives I juiced my own pears. What a pain…I love my Breville Juicer, but to clean the 8 billion parts afterwards just to juice ONE pear…geez. More work than I wanted but that’s OK…I guess…lol.
1 lb beef, sliced thin
1/3 cup soy sauce
3 Tbsp pear juice
1 green whole green onion, sliced
1 Tbsp sesame seeds
3 garlic cloves through garlic press
2 Tbsp sesame oil
1 tsp pepper
1 tsp Sriracha
1 red pepper, sliced thin
1/2 onion, sliced thin
salt and pepper
1 head of lettuce
1 avocado, sliced
In a large bowl, add the sliced meat, soy sauce, pear juice, green onion, sesame seeds, garlic, sesame oil, pepper and Sriracha. Mix together and cover in the refrigerator for 24 hours.
The following day, heat a large pan on medium-high heat and add a little bit of the meat at a time. If you add too much it will just end up steaming in there because so much juice is released. Adding a little at a time helps it cook better. Since it is so thin you only need to cook each batch for about 3-4 minutes.
Heat a smaller pan on medium, and drizzle a little sesame oil. Add the peppers, onion, salt and pepper. Saute until slightly tender. About 6-8 minutes.
To make one wrap place 1 lettuce leaf on a plate and top with a spoonful of peppers and onions, 1 slice of avocado, some bulgogi and drizzle Sriracha on top.
*If you have not had Sriracha try it first, it IS spicy.
Recipe makes 4 servings
Each serving is 2 wraps and has 5.5 carbs