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.

No comments:

Post a Comment