In a bowl, combine all ingredients from the 'Bulgogi Marinade' group. Add the 'Wagyu Ribeye' and marinate for at least 4 hours, or preferably overnight.
While the beef marinates, prepare the 'Filling' ingredients. Set aside.
In a large skillet or wok, cook the marinated beef over high heat until seared and cooked through. Add the 'Yellow Onion' and 'Red Bell Pepper' and cook until softened, about 3 minutes.
Remove from heat and stir in the 'Fontina Cheese' and 'Gruyere Cheese'.
Place about 1/4 cup of the filling onto each 'Artisan Egg Roll Wrapper'. Fold the sides in, then roll tightly, sealing the edge with egg wash (1 egg beaten with 1 tbsp water).
Heat 'Grapeseed Oil' in a deep fryer or large pot to 375°F (190°C). Fry the egg rolls in batches until golden brown and crispy, about 2-3 minutes per batch.
Drain on a wire rack.
Combine ingredients from the 'Kimchi Aioli' group in a small bowl. Serve the egg rolls with the Kimchi Aioli.
Ingredients
6
1/4 cup60 mLKorean Soy Sauce (Ganjang)
3 tbsp45 mLKorean Brown Sugar (Heukseoltang)
1 tbsp15 mLToasted Sesame Oil
1 tbsp15 mLAsian Pear Puree
1 tbsp15 mLRice Wine (Sake)
2 cloves6 gGarlic-minced
1 tsp5 gFresh Ginger-grated
1/4 tsp1 gWhite Pepper
1 lb454 gWagyu Ribeye-thinly sliced
1/2 cup120 gYellow Onion-brunoise
1/2 cup120 gRed Bell Pepper-brunoise
1/4 cup57 gFontina Cheese-shredded
1/4 cup57 gGruyere Cheese-shredded
12N/AArtisan Egg Roll Wrappers
3 tbsp45 mLGrapeseed Oil-for frying
1/2 cup113 gHomemade Mayonnaise
2 tbsp30 mLFermented Kimchi-finely chopped
1 tsp5 mLGochugaru (Korean Chili Flakes)
1/2 tsp2.5 mLLime Juice
Equipment
Bowl
Skillet or Wok
Deep Fryer or Large Pot
Wire Rack
Small Bowl
Whisk
Instructions
In a bowl, combine all ingredients from the 'Bulgogi Marinade' group. Add the 'Wagyu Ribeye' and marinate for at least 4 hours, or preferably overnight.
While the beef marinates, prepare the 'Filling' ingredients. Set aside.
In a large skillet or wok, cook the marinated beef over high heat until seared and cooked through. Add the 'Yellow Onion' and 'Red Bell Pepper' and cook until softened, about 3 minutes.
Remove from heat and stir in the 'Fontina Cheese' and 'Gruyere Cheese'.
Place about 1/4 cup of the filling onto each 'Artisan Egg Roll Wrapper'. Fold the sides in, then roll tightly, sealing the edge with egg wash (1 egg beaten with 1 tbsp water).
Heat 'Grapeseed Oil' in a deep fryer or large pot to 375°F (190°C). Fry the egg rolls in batches until golden brown and crispy, about 2-3 minutes per batch.
Drain on a wire rack.
Combine ingredients from the 'Kimchi Aioli' group in a small bowl. Serve the egg rolls with the Kimchi Aioli.
Comments