Bulgogi Empanadas

Name: Bulgogi Empanadas
Prep time: 35 min
Cook time: 30 min
Yield: 14
Cuisine: American,Central American,South American,
Ingredients: 1 1/2 sticks (3/4 cup/170 g) unsalted butter, softened; 3 cups (750 ml) flour, sifted; 1/2 tsp (2 ml) salt; 2 eggs, divided; 1/2 cup (125 ml) whole milk; 1/2 cup (125 ml) Kewpie® Mayo; 1/2 cup (125 ml) sour cream; 1 cup (250 ml) prepared kimchi, finely chopped; 1 tsp (5 ml) chili pepper ancho; 1 pound (500 ml) boneless ribeye steak, cut into thin strips; 1 small yellow onion, thinly sliced; 1/2 cup (125 ml) matchstick carrots; 1 tbsp (15 ml) vegetable oil; 1 tbsp (15 ml) organic sesame seed toasted; 4 green onions, thinly sliced; 6 tbsps (90 ml) soy sauce; 3 tbsps (45 ml) light brown sugar; 2 tbsps (30 ml) rice wine; 1 medium Asian pear cored and finely chopped; 1/2 cup (125 ml) chopped yellow onion; 1 1/2 tsps (7 ml) garlic powder; 1/2 tsp (2 ml) ginger ground; 1 tbsp (15 ml) sesame oil; 1 tsp (5 ml) pepper crushed red

An experimentation across the proven platform of handhelds, these savoury empanadas are a perfectly thought-out marriage of Mexican and Korean backgrounds. Both accessible and delicious, Korean flavours are woven into the traditionally meaty Mexican filling packaged inside o... Read More Read Less

35 min

PREP TIME

30 min

COOK TIME

INGREDIENTS

SERVINGS: 14