Korean Philly Cheese Egg Roll Recipe by William Song

Egg roll meets Philly cheese steak and Korean bulgogi! Crispy egg roll + melting cheese + savory and juicy bulgogi = heaven in your mouth…!!! Learn how to make it right now!

Korean Philly Cheese Egg Roll

Ingredient (10-12ea)
2lb Thinly sliced beef (bulgogi)
12 egg roll wrappers
12 Slices of American cheese
1/2 Onion, sliced
1 egg, beaten
Oil for deep frying
Sesame seeds for topping
for Bulgogi Mix:
5 Tbsp soy sauce
4 Tbsp brown sugar
4 Tbsp Asian pear
2 tsp Korean toasted sesame oil
2 stalks green onion, minced
6 tsp chopped garlic
2 Tbsp roasted sesame seeds
1/4 tsp dried red pepper flakes
salt & pepper to taste

 

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1. Place beef and onion in a mixing bowl. Mix all the marinate sauce ingredients together in another bowl. Pour over beef and onion, and incorporate. Marinate overnight.
2. Cook marinated beef on sauté pan on high heat. Cook beef to specified internal temp. Cool down.

bopNgrill.00_01_28_19.Still007bopNgrill.00_01_32_25.Still0093. Get 1 sheet of egg roll wrapper. Brush all edges of the wrapper with egg wash. Then place 1 slice of American cheese and 2oz portion of cooled bulgogi mix in the middle of sheet.

bopNgrill.00_01_38_20.Still0114. Wrap egg roll tight and clean.

bopNgrill.00_01_44_22.Still0135. Deep fry egg roll at 350F for 4-6 minutes until golden brown.

bopNgrill.00_01_50_18.Still0156. Cut in half and top with sesame seeds. Serve hot!

 

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