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

Serves: 10-12

Ingredients:

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

Bulgogi Mix:

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

Directions:

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!