Here I go, making more stuff with Bulgogi (aka Korean Beef BBQ) again! It's just that every time my parents come for a visit, they always come bearing lots Korean food, like Bulgogi! And each time, no matter how much we eat, we just can't seem to get through it all, even if we throw a big Bibimbap party!, so I end up freezing it. And let me tell ya, it freezes well. So then after so many times, we start to get creative w/ how we consume our Bulgogi. Usually it's just as a main dish w/ lots of sides or in Bibimbap. Last time it was Bulgogi Lettuce Wraps. NOW, it's just Bulgogi Wraps, aka Bulgoi burrito-style. And oh man, did these come out tasty. It's something I've been meaning to try but it was at the hubby's suggestion that we finally had them last night.
Start out w/ some Bulgogi. The one pictured here is when it's served as a dish in itself. But when we use it IN stuff, I usually try to break it up into smaller pieces while cooking it/reheating it.
The hubby so beautifully chopped up some fresh spinach and roma tomatoes as toppings.
Another delicous touch to this meal was heating the whole wheat flour tortillas (I use Banderito brand) and warmed it up in the pan, after cooking/re-heating the Bulgogi up. The little bit of left over oil/grease made taste oh so soft and moist, very much like the restaurant-style tortillas. Then I layered it with white sticky rice, bulgogi, spinach and tomatoes topped with the nice and kicky Gochujang (Korean Red Pepper Paste which can usually be found at your local Asian Market).
So here's last night's dinner. Bulgogi Burritos with (over) steamed asparagus (oops!) and some fried Korean Dumplings (aka Gun Mandoo). I'll have a post for this eventually, but I keep getting side-tracked from finish up that post. Stay tuned!
And it's a deja vu lunch today:
EasyLunchBoxes - love my ELB's!!
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