Bulgogi Filo Bites
How to make Bulgogi Filo Bites Recipe - Kami (Korean American Menus Inspired) Recipe From Jang Family Recipe at Philadelphia, Pa
Serves 5 Or 6
BULGOGI MARINADE:
1 cup (79ml) soy sauce
1 tsp garlic puree
1 tbsp (12g) sugar
1/4 Asian pear, pureed in a blender
1 tsp sesame oil
1 tsp black pepper
1/2 lb (227g) rib-eye beef, very thinly sliced
Sliced vegetables, as desired
1 (1-lb [454g]) package filo dough #7
4 tablespoons (60g) butter, melted
Cream cheese to taste
Method:
Preheat the oven to 375°F (190°C, or gas mark 5).
To make the marinade, in a bowl, mix all the ingredients for the marinade. Add the beef and mix well. Cover and refrigerate for 30 minutes.
In a frying pan over medium heat, add the marinated beef and cook for about 5 minutes, or until there is no pink in the beef. At this point, feel free to add mushrooms, onions or any other vegetables you might like, even kimchi. Once cooked, set aside and cool.
Cut the filo dough into 1 ½-inch (3.8cm)-wide strips and set aside under a damp towel to keep it from drying out. Take 2 pieces of filo dough; brush one with butter and lay the other piece on top. Place a dollop of cream cheese about 1 inch (2.5cm) away from one end and about 2 tablespoons (30g) of bulgogi on top. Fold the filo dough into a triangular shape by folding a corner of the dough up over the filling until the short edge lines up with the side edge. Continue folding into triangles until there are 2 inches (5cm) left, then brush some butter to seal the remaining length of dough.
Place the triangles on a cookie sheet 1 inch (2.5cm) apart. Bake for about 10 to 12 minutes, until light golden brown.
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