Korean Beef Bulgogi Wrap with Black Rice
Korean: 너비아니구이(오븐) (1.2.5.6.10.12.13.15.16)
"Korean beef bulgogi wrap with black rice and pickled perilla leaves. Tender marinated beef with fresh vegetables and aromatic herbs."
Estimated Nutrition
Ingredients
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Beef sirloin, thinly sliced
120g
-
Black rice
100g
-
Asparagus
3 spears
-
Potato
50g
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Carrot
20g
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Apple
1/2
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Button mushrooms
5
-
Cherry tomatoes
5
-
Perilla leaves
3
-
Pear
1/4
-
Broccoli
30g
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Garlic, minced
20g
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Sugar
10g
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Low-sodium soy sauce
10g
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Sesame oil
2g
Local Substitutes
Instead of 깻잎 (Perilla leaves)
Use: Mint or basil leaves
Reason: Similar aromatic wrapping leaf with fresh flavor
Instead of 배 (Pear)
Use: Apple or kiwi
Reason: Provides same sweet juice for marinating beef
Instead of 흑미 (Black rice)
Use: Brown rice or wild rice blend
Reason: Similar nutty flavor and nutritional profile
🧑🍳 Cooking Instructions
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1
Boil potato until tender, peel, and cut into bite-sized pieces
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2
Blanch asparagus and cherry tomatoes in boiling water for 2 minutes
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3
Marinate beef slices with salt, pepper, and pear juice for 30 minutes
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4
Mix soy sauce, minced garlic, sugar, pepper, and sesame oil to make marinade sauce
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5
Coat marinated beef in sauce and grill in oven at 200°C for 8-10 minutes
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6
Cook black rice according to package directions
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7
Prepare perilla leaves by pickling in mixture of soy sauce, vinegar, and sugar
-
8
Assemble wraps: place black rice on perilla leaf, add grilled beef and vegetables, roll tightly
Serve in a Korean School Tray
Stainless steel compartment trays keep your meals fresh and authentic.
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