Bury Bulgogi with The Mad Hatter Cafe

We have Chef Daniel Mears of The Mad Hatter Cafe in the DelmarvaLife Kitchen.

He shows us how to make “Bury Bulgogi.”

Bury Bulgogi

Filling

• 1 LB Lean – Shi Mar Farms Beef | Pork | Veggie Crumbles
• 1/2 Cup Low Sodium Soy Sauce
• 1/4 Cup Brown Sugar
• 2 T Rice Wine Vinegar
• 2 T Garlic Paste
• 1 T Fresh Grated Ginger
• 1/4 Sliced Green Onion
• 1/8 t Sesame Oil
• 1 Cup Shredded Carrots
• 1/2 Cup Red Onions

1. Combine all ingredients and let marinate for up to 24 hours. Reserve 1/4 Cup of liquid to cook with the protein.
2. You will need a large cast iron skillet or you can cook on a grill over medium hi heat if you like.
3. Heat skillet to medium hi heat.
4. Add meat to the pan and let brown. Add carrots and onions.
5. Cook for 2 minutes.
6. Add reserved sauce and allow to reduce by half.

Sticky Rice

• 1 Cup Jasmine Rice
• 1 1/2 Cups of Water
• 1 t Kosher Salt
• 2 T Rice Wine Vinegar
• 2 T Hot Water
• 2 T White Sugar

1. Bring all ingredients to a Boil in medium sauce pot. Cover and reduce heat to low for 15 minutes.
2. Fluff rice with fork on a cookie sheet. Mix vinegar, hot water and sugar together drizzle over rice and fluff again.
3. 1 Head of Bay Water Greens Bibb Lettuce.
4. Using large leafs of lettuce assemble with rice and meat filling.