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Pork Bulgogi and Kimchi Wraps

Spicy, slow cooked pork bulgogi, wrapped up with delicious veggies and kim chi is going to transform your boring lunchtimes into foodie awesomeness!

Spicy, slow cooked pork bulgogi, wrapped up with delicious veggies and kim chi is going to transform your boring lunchtimes into foodie awesomeness!

Ingredients

For the Pork Bulgogi:

For the Wraps:

Instructions

For the Pork Bulgogi:

  1. In a large bowl, whisk together the bulgogi ingredients – except the pork – with 1 1/2 cups of water until well combined. Place the pork into the slow cooker and pour over the bulgogi sauce. Cook on high for four hours (low for seven).
  2. Remove the pork from the slow cooker and shred. Meanwhile, pour the bulgogi sauce from the slow cooker into a pan, and bring to the boil on the stove. Keep it at a rapid boil until it has reduced to around ½ cup of sauce.
  3. Stir the reduced bulgogi sauce through the shredded pork. At this point the pork can be stored in the refrigerator for up to 5 days until needed.
  4. Preheat your broiler/ grill. Spread the pork in a thin layer over a lined baking sheet/ tray and place under the broiler/ grill for five or so minutes until the top of the pork is crispy.

For the Wraps:

  1. Arrange the fillings over your choice of wrap/ tortilla. Fold in the sides and roll the wrap from bottom to top, making sure to keep all the fillings as tight as possible, without tearing the wrap. Cut in half and – ta dah! – lunch is served.
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