- baking sheet
- sauté pan
Spicy Bulgogi Sauce
- Omsom Korean Spicy Bulgogi Sauce
- 1 tbsp. olive oil
- ½ medium yellow onion, diced
- 3 garlic cloves, minced
- ½ lb lean ground beef
- ½ tsp. kosher salt, or to taste
- ¼ cup cilantro, roughly chopped (about 14 stems)
- 2 sheets puff pastry, thawed
- egg wash
Best served hot and make a great snack!
Pastries, also called patties, are a popular snack enjoyed during Ramadan with roots in India and Pakistan. Traditionally, they’re filled with a mix of onions and spiced meat or chicken.
Let's get cooking:
- Heat the olive oil in a saute pan over medium-high heat. Add the onion and saute until translucent, about 5 minutes. Add the garlic and the ground beef, season with kosher salt, and stir to cook, breaking up any large chunks of meat.
- Once the beef has cooked through, add the Omsom starter, and stir to coat the beef. Remove from the heat, add the roughly chopped cilantro, and stir to incorporate.
- Preheat the oven to 400℉.
- Using a knife, cut the sheets of puff pastry into 18 three inch squares or 9 squares per sheet. Using a rolling pin to thin out the pastry square. It should increase in size to about 4inches.
- Scoop out 2-3 tablespoons of the meat mixture and place it in the upper left hand size of the square. Fold up diagonally to create a triangle. Using a fork, crimp the edges of the pastry shut.
- Optionally, cut slits into the top to vent and brush with egg wash for that classic glistening finish. Bake for 20-25 minutes or until puffed and golden brown.