Bulgogi Cheese Pastries
Bulgogi Cheese Pastries
Ingredients
For the Bulgogi Filling
- 1 1/2 pounds beef ribeye, thinly sliced against the grain
- 1/2 white onion, thinly sliced
- 4 green onions, chopped into 1-inch pieces
- 4 cloves garlic, minced
- 1/2 green apple, grated
- 1/4 cup soy sauce
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon vegetable oil, for cooking
- 1 tablespoon sesame seeds
For the Spicy Gochujang Mayo
- 2 large eggs
- 1 cup neutral oil, such as canola or vegetable
- 1 tablespoon Dijon mustard
- 2 tablespoons gochujang
- 1 teaspoon hot sauce, to taste
For the Pastries
- 1 sheet puff pastry, thawed
- 8 ounces provolone cheese, sliced
- 1 large egg, beaten, for egg wash
Instructions
- 1
In a large mixing bowl, combine the thinly sliced beef, thinly sliced white onion, chopped green onions, minced garlic, grated green apple, soy sauce, granulated sugar, salt, and black pepper. Mix thoroughly by hand until all ingredients are well combined and the beef is coated. Marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator for deeper flavor.
⏱️ 10 min
- 2
Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add the marinated beef mixture and stir-fry until the beef is cooked through and slightly caramelized, about 8-10 minutes. Sprinkle in the sesame seeds during the last minute of cooking. Remove from heat and let cool slightly.
⏱️ 12 min
- 3
While the beef cools, prepare the Spicy Gochujang Mayo. In a tall, narrow container, combine the 2 large eggs, 1 cup neutral oil, and Dijon mustard. Using an immersion blender, blend from the bottom upwards until a thick mayonnaise forms. Add the gochujang and hot sauce, then blend again until smooth and well combined.
⏱️ 5 min
- 4
Preheat oven to 400°F. Line a baking sheet with parchment paper. Lay out the thawed puff pastry sheet on the parchment paper. Spoon half of the cooled bulgogi filling onto one half of the puff pastry, leaving a 1-inch border. Layer half of the sliced provolone cheese over the bulgogi. Add the remaining bulgogi filling, then top with the remaining provolone cheese.
⏱️ 10 min•🌡️ 400
- 5
Fold the other half of the puff pastry sheet over the filling. Press down firmly around the edges to seal. Use a fork to crimp the edges, ensuring a tight seal. In a small bowl, beat the remaining large egg for the egg wash. Brush the top of the pastry generously with the egg wash. Using a sharp knife, make several diagonal slits across the top of the pastry for venting.
⏱️ 8 min
- 6
Carefully transfer the baking sheet with the assembled pastry to the preheated oven. Bake for 20-25 minutes, or until the pastry is puffed, golden brown, and flaky.
⏱️ 25 min•🌡️ 400
- 7
Remove the baked pastry from the oven and let it cool on the baking sheet for 5 minutes before slicing. Cut the large pastry into 4 individual servings. Serve warm with the spicy gochujang mayo for dipping.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Bulgogi Cheese Pastries
Ingredients
For the Bulgogi Filling
- 1 1/2 pounds beef ribeye, thinly sliced against the grain
- 1/2 white onion, thinly sliced
- 4 green onions, chopped into 1-inch pieces
- 4 cloves garlic, minced
- 1/2 green apple, grated
- 1/4 cup soy sauce
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon vegetable oil, for cooking
- 1 tablespoon sesame seeds
For the Spicy Gochujang Mayo
- 2 large eggs
- 1 cup neutral oil, such as canola or vegetable
- 1 tablespoon Dijon mustard
- 2 tablespoons gochujang
- 1 teaspoon hot sauce, to taste
For the Pastries
- 1 sheet puff pastry, thawed
- 8 ounces provolone cheese, sliced
- 1 large egg, beaten, for egg wash
Instructions
- 1
In a large mixing bowl, combine the thinly sliced beef, thinly sliced white onion, chopped green onions, minced garlic, grated green apple, soy sauce, granulated sugar, salt, and black pepper. Mix thoroughly by hand until all ingredients are well combined and the beef is coated. Marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator for deeper flavor.
⏱️ 10 min - 2
Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add the marinated beef mixture and stir-fry until the beef is cooked through and slightly caramelized, about 8-10 minutes. Sprinkle in the sesame seeds during the last minute of cooking. Remove from heat and let cool slightly.
⏱️ 12 min - 3
While the beef cools, prepare the Spicy Gochujang Mayo. In a tall, narrow container, combine the 2 large eggs, 1 cup neutral oil, and Dijon mustard. Using an immersion blender, blend from the bottom upwards until a thick mayonnaise forms. Add the gochujang and hot sauce, then blend again until smooth and well combined.
⏱️ 5 min - 4
Preheat oven to 400°F. Line a baking sheet with parchment paper. Lay out the thawed puff pastry sheet on the parchment paper. Spoon half of the cooled bulgogi filling onto one half of the puff pastry, leaving a 1-inch border. Layer half of the sliced provolone cheese over the bulgogi. Add the remaining bulgogi filling, then top with the remaining provolone cheese.
⏱️ 10 min•🌡️ 400 - 5
Fold the other half of the puff pastry sheet over the filling. Press down firmly around the edges to seal. Use a fork to crimp the edges, ensuring a tight seal. In a small bowl, beat the remaining large egg for the egg wash. Brush the top of the pastry generously with the egg wash. Using a sharp knife, make several diagonal slits across the top of the pastry for venting.
⏱️ 8 min - 6
Carefully transfer the baking sheet with the assembled pastry to the preheated oven. Bake for 20-25 minutes, or until the pastry is puffed, golden brown, and flaky.
⏱️ 25 min•🌡️ 400 - 7
Remove the baked pastry from the oven and let it cool on the baking sheet for 5 minutes before slicing. Cut the large pastry into 4 individual servings. Serve warm with the spicy gochujang mayo for dipping.
⏱️ 5 min