Difficulty: Easy
Prep Time: 6+ hours
Cooking Time: 10 minutes
Ingredients
2 ribeyes
1 package of large burrito wraps
1 container of kimchee ( can be found at asian markets)
4 cups of Japanese style rice, cooked
2 tbsp of canola oil
1 bag of field greens
1 small bag of mung bean sprouts
salt
pepper
Ingredients for the Kalbi Marinade (for the beef):
1 cup brown sugar, packed
1 cup soy sauce
1/2 cup water
1/4 cup mirin ( rice wine)
1 small onion, peeled and finely grated
1 small Asian pear, peeled and finely grated
4 tablespoons minced garlic
2 tablespoons dark sesame oil
1/4 teaspoon black pepper
*Heat ingredients until sugar is melted, cool completely before marinating beef.
Cooking Tools
Large freezer bag
Non-stick skillet
Small mixing bowl
Outdoor grill
Parchment paper or wax paper
Directions
Place steaks in freezer bag with the incorporated Kalbi marinade. Marinade for 4-6 hours, overnight is best.
Place oil and the 4 cups of cooked rice into a wok or non stick pan. Add kimchee until well incorporated, salt and pepper to taste set aside.
Prepare steaks on grill to your taste, medium is best. Slice the beef into stips, prepare burrito with rice first flat in center add beef the field greens and bean sprouts. Fold sides of burrito and roll, wrap in parchment to keep the roll intact the slice in center on angle.
Serves 4