“Elk Bulgogi Kkaennip Ssam” or Elk Bulgogi Perilla Wraps

Preparation

• Begin by thinly slicing your elk loin across the natural grain of the meat. Pat dry with paper towls and remove any excess blood as needed.
• Mix all of the marinade ingredients into a bowl, add your sliced elk and gently massage the marinade into the meat. Marinate for a minimum of 1 hour or overnight for added flavour
• Depending on your cooking method and how long it takes you can make your rice ahead of time or while your are marinating your mean. We use a rice cooker and 2 cups perfectly cooked takes about 35-40 minutes.
• While your meat is marinating begin to prepare your Oi Muchim. Thinly slice or cube your cucumber, mix and toss with salt and set aside for 10-15 minutes. Lightly salting your cucumbers and letting them stand draws out water and gives them an extra bit of crunch.
• Making your Gochujang Sauce is as easy as mixing together all of your ingredients together in a bowl until smooth. This is a fantastic sauce to add to your wraps or to use as a dip.
• Now that your Oi Muchim and Gochujang sauce are ready move onto cooking your bulgogi. Preheat your choice of lightly oiled pan and add the meat over high heat. Add in your green onion, onion and some marinade to allow the elk to cook in it’s own juice.
• Cook until the meat is still slightly pink in the middle (5 minutes) and drain off excess marinade to your preference.
• Rinse off your Kkaennip or red lettuce leaves and you are ready to assemble.
• My assembly (bottom to top) includes: Kkaennip wrap topped with white rice, elk bulgogi, gochujang sauce, green onion and grated carrot with Oi Muchim on the side.