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Chef William Song at bopNgrill : Philly Bulkogi Eggroll / 필리 불고기 에그롤
Egg roll meets Philly cheese steak and Korean bulgogi!
Crispy egg roll + melting cheese + savory and juicy bulgogi = heaven in your mouth!
Learn how to make it right now!
“Two things I loved growing up—rice and meat, and burgers and fries”
Philly Bulkogi Eggroll / 필리 불고기 에그롤
2 lb Beef (Bulgogi), thinly sliced
½ Onion, sliced
12 Egg Roll Wrappers
12 slices of American Cheese
1 Egg, beaten
Oil for Deep Frying
5 tbsp Soy Sauce
4 tbsp Brown Sugar
4 tbsp Asian Pear
2 tsp Korean Toasted Sesame Oil
2 stalks Green Onion, minced
6 tsp Garlic, chopped
2 tbsp Roasted Sesame Seeds
¼ tsp Dried Red Pepper Flakes
Salt and Pepper to taste
Garnish: Sesame Seeds
1. Marinate thinly sliced ribeye steak with Korean bbq marinade with onions. (Min 4 hrs)
2. Cook bulgogi meat and cool and set to the side.
3. Get 8x8 egg rolls wrappers and put 1 slice of American cheese
and 2 ounces of cooled bulgogi and wrap firmly.
4. Fry egg rolls at 350 for 3-5 minutes until golden brown.
5. Cut in half and serve!