Beef Bulgogi & Cheese Wrap
Cheesy Mayo Beef Crunch Wrap: A Fusion Delight!
Inspired by the popular ‘crunch wrap’ found in online communities, I thought it would be delicious to combine it with Korean ingredients. Here’s a recipe for two wraps, perfect for a flavorful meal or snack!
Main Ingredients- 2 Tortillas
- 100g Beef (Bulgogi cut)
- 70g Onion
- 70g Lettuce
- 50g Cheese (e.g., Mozzarella)
- 30g Mayonnaise
Beef Marinade- 30g Soy Sauce (2 Tbsp)
- 15g Sugar (1 Tbsp)
- 45g Water (3 Tbsp)
- 0.5 tsp Black Pepper
- 15g Minced Garlic (1 Tbsp)
- 30g Soy Sauce (2 Tbsp)
- 15g Sugar (1 Tbsp)
- 45g Water (3 Tbsp)
- 0.5 tsp Black Pepper
- 15g Minced Garlic (1 Tbsp)
Cooking Instructions
Step 1
Start by thoroughly washing and drying the lettuce. Then, thinly slice it into approximately 2mm shreds. Place the shredded lettuce in a bowl and set it aside. This will add a refreshing crunch to your wrap.
Step 2
Thinly slice the onion into about 2mm thick pieces, similar to the lettuce. Slicing it thinly will ensure it cooks down nicely and becomes tender.
Step 3
Heat a frying pan over medium-low heat with a little cooking oil. Add the thinly sliced onions and sauté them until they turn a nice golden brown. Caramelizing the onions like this deepens their flavor and brings out their natural sweetness, making the wrap even more delicious.
Step 4
In a small bowl, combine all the marinade ingredients: soy sauce, sugar, water, black pepper, and minced garlic. Stir well until everything is thoroughly mixed together.
Step 5
Gently pat the beef dry with paper towels to remove any excess moisture. Add the prepared marinade to the beef and mix it in by hand, gently massaging the sauce into the meat. Ensure every piece is coated evenly.
Step 6
Heat a frying pan over medium heat with a splash of olive oil. Add the marinated beef and stir-fry until it’s cooked through. Break up any clumps with a spatula or chopsticks as you cook to ensure even cooking.
Step 7
Once the beef is cooked, drain it using a sieve to remove any excess grease. This step helps to keep the filling lighter and less oily.
Step 8
Lay a tortilla flat. Spread a generous portion of the cooked beef bulgogi down the center.
Step 9
Sprinkle the shredded cheese evenly over the beef. The cheese will melt and help bind the ingredients together.
Step 10
Next, add the sautéed caramelized onions on top of the cheese. Placing cheese between the beef and onions acts as a delicious ‘glue,’ preventing the filling from falling out when folded.
Step 11
Drizzle mayonnaise over the caramelized onions. You can do this in a zig-zag pattern to distribute it evenly. Adjust the amount to your preference.
Step 12
Finally, top the mayonnaise with a generous pile of the shredded fresh lettuce. This adds a fresh, crisp element to contrast the cooked ingredients.
Step 13
To fold the wrap, first fold up the bottom edge of the tortilla slightly. Then, fold in the sides, and finally, roll it up tightly to form a neat, hexagonal shape. This is the signature crunch wrap fold.
Step 14
Lightly grease a clean frying pan with a little oil using a paper towel. Place the folded wrap seam-side down in the pan. Cover with a lid and cook over very low heat for a few minutes on each side, until the tortilla is golden brown and crispy, and the filling is warmed through.
Step 15
Once beautifully toasted, carefully remove the crunch wrap from the pan. Slice it in half diagonally for easy serving. The cross-section will reveal the delicious layers inside. Enjoy your homemade crunch wrap!
