Bulgogi Inspired Pork Wrap

COURSE Main Course

SERVES about 4

TIME About 30 minutes

Cooking Tip:

• Oven:

  • Use the broil setting will get the wrap crispy. However, heating up the oven ahead of time will speed up the cooking process.

  • Broil setting continues to heat up the oven in between baking each wrap, so the later wraps can get burned very quickly. The first one may take 5 mins to complete. The third one may take only 2 - 3 mins to complete.

• Wrap:

  • I use my homemade whole wheat pizza dough as the wrap. 1 portion of dough can make 4 wraps. Store bought frozen pizza dough should also work.

  • The wrap should be paper thin. A rolling pin is a necessary tool.

  • Extra flour is very needed to roll the dough. Otherwise, it will stick to the work area and the rolling pin.

  • Drizzle some oil on the edge of the wraps will help avoid burning.

• Filling:

  • Pork should be spread in a very thin layer, so that it can be easily cooked through.

  • Room temperature pork is much easier to spread than the cold pork comes straight out of fridge.

  • The pork should cover as much of the wrap as possible, as the uncovered portion is very easy to burn.

Tool:

• Rolling Pin

Ingredients:

Pork Marinate:

• 1 lb ground pork

• 3 cloves of garlic, minced

• 1 inch fresh ginger, minced, or ½ - 1 Tsp ginger powder

• ¼ Cup soy sauce, low sodium

• ½ Tsp crushed red pepper, or to taste

• 1 Tbsp sesame oil, or olive oil as substitute

• ½ Tbsp sugar

Wrap:

• 1 store bought pizza dough, knit into a ball, press down and cut into 4 even portions

• 2 Tbsp olive oil, divided, for greasing the baking sheet and drizzle around the edge of the wrap

• Extra flour, for rolling and stretching the dough

Other Wrap Filling:

• 2 green onion, chopped

• ¼ Cup cilantro, chopped

• 2 - 3 radishes, sliced

Directions:

1. Pre-heat the oven to 450 degrees.

2. Marinate Pork: mix together the ground pork and all the pork marinates together and let sit for 30 mins (room temperature) to up to 8 hours (in refrigerator).

3. Prepare Wrap: put extra flour on the work space and roll the dough to as thin as you can get it.

4. Filling: spread the marinated pork on to the wrap in a very thin layer, covering as much of the wrap as you can.

5. Broil: drizzle the olive oil at the edge of the wrap and place on a baking sheet. Broil for 3 - 5 mins, and check the doneness.

6. Remove from the oven, sprinkle on the spring onion, cilantro, and radish. Roll up and serve.

Recipe Inspiration:

This recipe is inspired by the "Korean Bulgogi Pork" on JoCooks and "Cauliflower Lahmacun" on WSJCooking.