1.Add ½ cup of water and hot pot sauce to a saucepan. Bring to a simmer and add the beef. Cook for approximately 3 minutes or until cooked to your liking. Remove beef from the stock.
2.Spread the sweet bean sauce on the wrap. Place the lettuce, Korean pickles and beef slices down the middle of the wrap. Roll up firmly and slice into pieces.
You can also pop the aubergines in the over al 200°C for about 15 minutes until they become soft and tender.
Note that the flavour won´t be smoky so it´s best to cook the aubergines on an open fire
Taking a cue from a sushi roll favourite, this simple teriyaki tuna filling can be made in advance and kept in the refrigerator until you need to use it. Once you have the filling made, an easy dinner is just minutes away.
Don't be intimidated by the amount of ingredients listed, it is pretty flexible you don't have to include all the vegetables, these are just the ones I love. Essentially, you can pick and choose the vegetable that you want.
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Korean Beef Roll
Preparation Time:
Total time:
Serves 1
Ingredients:
1 Mission® Onion & Chive Wraps 30g Hotpot sauce80g beef slices2 tsp sweet bean sauce3 Lettuce leaves, large2 tbls Korean pickle
Instructions:
1.Add ½ cup of water and hot pot sauce to a saucepan. Bring to a simmer and add the beef. Cook for approximately 3 minutes or until cooked to your liking. Remove beef from the stock.
2.Spread the sweet bean sauce on the wrap. Place the lettuce, Korean pickles and beef slices down the middle of the wrap. Roll up firmly and slice into pieces.
3.Serve immediately.
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