"Authentic Korean beef bulgogi with black rice and crispy perilla leaf wraps - healthy, flavorful Asian fusion dinner"
Estimated Nutrition
Ingredients
-
Beef ribeye or sirloin
120g
-
Black rice (forbidden rice)
100g
-
Asparagus
3 spears
-
Potato
50g
-
Carrot
20g
-
Apple
1/2 medium
-
Shiitake mushrooms
5 whole
-
Cherry tomatoes
5 whole
-
Garlic, minced
20g
-
Pear
1/4 medium
-
Broccoli florets
30g
-
Low-sodium soy sauce
10ml
-
Sesame oil
2ml
-
Sugar
10g
-
Black pepper
1/2 tsp
-
Salt
to taste
Local Substitutes
Instead of 깻잎 (Perilla leaves)
Use: Shiso leaves or grape leaves
Reason: Similar texture and mild flavor for wrapping
Instead of 흑미 (Black rice)
Use: Forbidden rice or wild rice blend
Reason: Nutritionally similar with comparable texture
Instead of 배 (Korean pear)
Use: Asian pear or Bosc pear
Reason: Similar sweetness and juice content for marinade
🧑🍳 Cooking Instructions
-
1
Boil potato until tender, cool, peel, and cut into bite-sized pieces
-
2
Blanch asparagus and cherry tomatoes briefly in boiling salted water, drain
-
3
Slice beef thinly. Marinate with salt, pepper, and pear juice for 30 minutes
-
4
Mix soy sauce, minced garlic, sugar, pepper, and sesame oil to create glaze
-
5
Coat marinated beef with glaze and grill or pan-sear until cooked through
-
6
Cook black rice according to package directions until fluffy
-
7
Prepare perilla leaves: marinate in mixture of soy sauce, rice vinegar, and sugar
-
8
Arrange black rice, grilled beef, and vegetables on perilla leaf, roll tightly into wrap
Serve in a Korean School Tray
Stainless steel compartment trays keep your meals fresh and authentic.
⭐Community Reviews
No reviews yet
Have you tried this dish? Leave a review!