Bulgogi Wrapped in Rice Paper

Ingredients:

560 grams (sirloin) sliced beef
22 leaves of perilla
22 leaves lettuces
22 sheets rice paper
1 cucumber
1/2 a medium carrot
a dash of olive oil
1 tablespoon sesame oil

For marinade sauce: (mix these in a bowl).
5 tablespoons soy sauce
2 1/2 tablespoons dark brown sugar
1 1/2 tablespoons refined rice wine
2 tablespoons grated onion
4 tablespoons grated pear
1 tablespoon minced garlic
1/4 teaspoon ginger powder
3 sprinkles pepper

Dipping sauce: Sweet Ssamjang sauce (mix these well in a bowl)

1 tablespoon soybean paste (Doenjang)
1/3 tablespoon gochujang
1 tablespoon honey
2 tablespoon water
1 teaspoon minced garlic
2 teaspoon minced green chili (not spicy)
2 teaspoon sesame oil
1/2 teaspoon parched sesame seed

Procedure:

Rinse the beef in cold water a couple of times to get rid of the blood. Add the marinade sauce to the meat and leave it for 1 hour at room temperature. In 1 hour, add the sesame oil and stir it well. Rinse the leaves. Peel the cucumber and carrot’s skin off. Thin slice them (You can use a peeler to slice).

Cooking the meat: Preheat the wok for 10 seconds on a high heat. Add a dash of olive oil. Put the meat into the wok. Stir it until it cooks. (it takes less than 5 minutes)

Making the wraps: Put some hot water in a curved plate and dip the rice paper for 5 seconds (this instruction was written on the rice paper packet). Put the rice paper on the plate and place the lettuce, perilla leave, cucumber, carrot, and bulgogi on top. Fold it well and make a wrap. Repeat steps 1 to 3 for the rest. Serve it with the dipping sauce. Enjoy your meal.