Bulgogi Empanadas

An experimentation across the proven platform of handhelds, these savory empanadas are a perfectly thought-out marriage of Mexican and Korean backgrounds. Both accessible and delicious, Korean flavors are woven into the traditionally meaty Mexican filling packaged inside of ... An experimentation across the proven platform of handhelds, these savory empanadas are a perfectly thought-out marriage of Mexican and Korean backgrounds. Both accessible and delicious, Korean flavors are woven into the traditionally meaty Mexican filling packaged inside of a baked or fried empanada dough. Serve with a creamy, Korean-inspired dip of mayo, kimchi, and ancho chili powder.  Read More Read Less
35m
PREP TIME
30m
COOK TIME
24
INGREDIENTS

Servings: 14

Ingredients

  • Empanada Dough
  • 1 1/2 sticks (3/4 cup) unsalted butter, softened
  • 3 cups flour, sifted
  • 1/2 teaspoon salt
  • 2 eggs, divded
  • 1/2 cup whole milk
  • Dipping Sauce
  • 1/2 cup Kewpie® Mayo
  • 1/2 cup sour cream
  • 1 cup prepared kimchi, finely chopped
  • 1 teaspoon McCormick Gourmet™ Ancho Chile Pepper
  • Bulgogi Filling
  • 1 pound boneless ribeye steak, cut into thin strips
  • 1 small yellow onion, thinly sliced
  • 1/2 cup matchstick carrots substitution Substitutions available
    • 1 medium carrot, shredded
  • 1 tablespoon vegetable oil
  • 1 tablespoon McCormick® Sesame Seed, toasted
  • 4 green onions, thinly sliced
  • Marinade
  • 6 tablespoons soy sauce
  • 3 tablespoons light brown sugar
  • 2 tablespoons rice wine
  • 1 medium Asian pear, cored and finely chopped
  • 1/2 cup chopped yellow onion
  • 1 1/2 teaspoons McCormick® Garlic Powder
  • 1/2 teaspoon McCormick® Ground Ginger
  • 1 tablespoon sesame oil
  • 1 teaspoon McCormick® Crushed Red Pepper

INSTRUCTIONS

  • 1 For the Empanada Dough, place butter in bowl of stand mixer. Beat on medium speed 5 minutes until light and fluffy. Meanwhile, mix flour and salt in medium bowl; set aside. Beat 1 egg and milk in separate small bowl; set aside.
  • 2 Alternately add half of the milk mixture then half of flour mixture to butter, beating 1 minute on low speed between additions. Mix just until blended. Transfer dough to floured work surface. Knead just until smooth, being careful not to overwork. Wrap in plastic wrap. Refrigerate 1 hour.
  • 3 For the Dipping Sauce, mix all ingredients in small bowl. Refrigerate until ready to serve.
  • 4 For the Marinade, place all ingredients, except crushed red pepper, in blender container. Cover. Process until smooth. Stir in crushed red pepper. Place beef in large non-reactive bowl. Add marinade, tossing beef to coat well. Cover and refrigerate 1 hour.
  • 5 To prepare the Bulgogi Filling, heat oil in large heavy skillet on high heat. Add beef, onion and carrots along with marinade to skillet; stir-fry until beef is browned and vegetables are tender, about 5 minutes. Remove from skillet using slotted spoon; place in heat-proof bowl. Sprinkle beef mixture with toasted sesame seeds and sliced green onions, tossing to mix. Cover and refrigerate at least 30 minutes to cool. Coarsely chop filling. Set aside.
  • 6 Preheat oven to 400°F. To assemble Empanadas, place dough on lightly floured work surface. Divide dough into 14 balls. Use a tortilla press lined with wax paper (or small heavy saucepan) to press each dough ball into a circle, about 5 to 6-inches wide. Spoon 2 heaping tablespoons of the Bulgogi Filling in center of each dough circle. Fold dough in half to form half-moon shape, enclosing filling. Press edges to seal. Press again, using tines of a fork to seal completely.
  • 7 Arrange empanadas on large parchment-lined sheet pan. Beat remaining egg in small dish. Brush empanadas with egg wash. Sprinkle with additional sesame seeds, if desired.
  • 8 Bake 18 to 20 minutes or until crust is puffed and golden. Serve with Creamy Dipping Sauce.

    Test Kitchen Tip:Empanadas can also be fried! Heat oil to 350°F. Omit egg wash and fry empanadas until golden brown. Sprinkle with sesame seeds to serve.

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NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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