The Neutron Chef

Bulgogi Egg Roll

This will be the dish I will be preparing for the “Bulgogi” section of tomorrow’s cooking contest đŸ™‚ Doesn’t look classy enough though… I will be adding in some carrots and sesame seeds for the competition dish so it should look slightly more presentable!


Sukiyaki Pork or Beef (Or any form of thinly sliced meat)

Marinade (Light Soy Sauce, Sugar, Diced Onions, Minced Ginger, Minced Garlic, Pear Juice, Pepper)




1) Chop half an onion, a small amount of ginger and half a garlic clove into small dices (ginger and garlic should be almost minced). You can always purchase minced ginger and garlic, but I need to start from the original ingredients for the competition.

2) Place the onions, ginger and garlic into a bowl of soy sauce. Add pepper, pear juice, sugar and stir until the sugar is almost fully dissolved. Place the washed meat into the marinade and leave there for as long as possible. (The pear juice is there to tenderize your meat)


1) Beat the egg until smooth and add a little soy sauce. Pour the egg into a heated pan and spread it as thinly as possible to create a large egg wrap. Once nicely browned on the bottom, remove from heat and put aside.

2) On medium heat, spread a few pieces of meat on the pan to “grill” them until nicely browned.

3) Place a few pieces of lettuce and meat on the egg wrap and roll everything nicely. If you have some leftover beaten egg, place a small amount on the edge of the egg wrap and recook the entire omelete to seal the contents of the wrap. Carefully cut the wrap and display as shown in the picture.

4) Stir-fry the leftover meat and you should get an extremely tasty sauce, which you will pour over the cut sections of the wrap. You can also use it to beautify the plate.

This entry was published on March 16, 2012 at 10:44 pm and is filed under Uncategorized. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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