Monday, 22 May 2017

Korean BBQ Wraps

Slow Cooked Korean BBQ Wraps


Slow Cooker Korean BBQ Beef:

1 Pound Beef Steak, like flank, sirloin, strip loin or 'quick fry'
1 Asian Pear
2 Inch Piece Ginger Root
4-5 Clove Garlic
1/4 Cup Soy Sauce
1/4 Cup Brown Sugar
1 Tablespoon Sesame Oil


4-6 Flour Tortillas
Cooked Rice (1-2 cups)
1 Cup Bean Sprouts
1 bunch green onion
1 Tablespoon Sesame Oil
1/4 Cup Mayonnaise
2 Tablespoons Sriracha Sauce

Other toppings could include more veggies or mushrooms, seaweed strips, Sesame seeds etc.

Special Equipment:

Slow Cooker
Food Processor with blade attachment, recommended


Slice the steak into one centimeter slices and add to slow cooker insert. In the bowl of a food processor add the ginger root, garlic and peeled, cored and roughly chopped Asian pear. Pulse several times into a rough paste. Add to slow cooker insert. Stir in the soy sauce, brown sugar and Sesame oil. Cover and cook on high for 3-5 hours, or low for 6-8 hours.

To prepare wraps, cook rice set aside. Thinly slice green onions set aside. In a small bowl stir together the mayonnaise and Sriracha Sauce, set aside.

To prepare bean sprouts, bring a small pot of well salted water to a boil, blanch bean sprouts for twenty minutes. Drain and season with salt and stir in 1 Tablespoon of Sesame oil, set aside.

When beef s cooked, place a tortilla on a plate, and arrange beef, rice, green onions, bean sprouts and spicy mayo to your liking. Fold and roll the wrap how you like.



If you aren't into Asian wraps you could also serve this as a rice bowl, just omit the tortillas, spoon cooked rice into a bowl and arrange the filling ingredients on top.

For a more authentic Korean BBQ, place all the individual fillings in small serving bowls, and serve with large pieces of lettuce, fill lettuce leaves with the ingredients and use the lettuce like a tortilla.

My husband spent a year in Korea and he was quite happy with the flavours in this meal.

Crispy Ginger Beef

Crispy Ginger Beef


1 pound beef steak, like flank, strip, sirloin or one labeled 'quick fry'


1/2 Cup Corn Starch
1/4 Cup Cold Water
1 Egg


2-3 Inches(1/4 Cup) Ginger Root, Grated
5 Cloves Minced Garlic
3 Tablespoons Soy Sauce
4 Tablespoons Rice Vinegar
1 Tablespoon Sesame Oil
1/2 Cup White Sugar
Red Pepper Flakes to taste
Vegetable Oil

Special Tools:

Deep fryer is recommended


Heat deep fryer or a deep skillet with at least 1 inch of vegetable oil to about 375°F.

In a medium size bowl measure out the corn starch, and add the water and egg. Whisk together until smooth. 

Thinly slice the steak, roughly 1 centimeter wide strips. Transfer the sliced steak to the batter and stir to coat evenly.  Set aside.

In a medium size sauce pan heat roughly one table spoon of vegetable oil over medium heat until hot but not scorching, roughly 5 minutes. 
Add the minced garlic and grated ginger root, and stir fry for about three minutes. Add the soy sauce, rice vinegar, Sesame oil and sugar and stir to combine. If some extra spicy flavor is desired, add red pepper flakes, starting with about one teaspoon. Reduce heat to low, simmer for a few minutes, taste and adjust sauce to your liking.

Once oil in fryer is heated, storage beef strips in the batter again to separate, carefully lower strips into the hot oil, being careful to not over crowd the oil. Fry beef strips for about 2-3 minutes in batches. Transfer cooked beef strips to a plate lined with paper towel. Once all beef has been fried, toss with the prepared ginger sauce.

Serve over rice or noodles.



Terribly sorry for the long break in posts, I got a promotion at work which took up a lot more of my time and then I got pregnant! Which caused me to seek out comforting, familiar foods for most of the past year so I wasn't doing a lot of new recipe testing.

I became a mommy in April 2017, and now that I am getting the hang of parenthood I thought I should catch up on my recipe cataloging.

Now back to the blog, I have made this recipe several times now and I would really recommend using a deep fryer to cook the beef, I have tried heating oil in my cast iron skillet but I just can't seem to get the oil temperature​ hot or steady enough to crisp up this batter unless I use my deep fryer. But if you have a candy thermometer to check your oil temperature you might have better luck.

Also sorry if the formatting is off on this post, I used to do all my blogging on my laptop, but I am trying to do it on my phone now. I am not known for my ability to use a smart phone well... I should eventually get the hang of things though.