RecipeWe make difference SIB
Mixing ratio
Recipe for 5
- Baked & Frozen Korean Bulgogi(pre baked Beef) 250g
- Shallot slice 50g
- Mozzarella shred 100g
- Sliced leek 25g
- Dough ball 5ea
Cooking process
Recipe for 5
- 1. Dividing the defrosted dough ball in 60g
2. Moulding in oval shape
3. Rest 10 min at the room temp
4. Flaten by rolling pin
5. Place 50g of Bulgogi, 10g of Shallot, 20g of Mozzarella, 5g of leek
6. Wrap the dough and spray the water on top to affix Mozzarella on the surface
7. Bake : Deck Oven 230/210℃, 10 min(Air fryer 175℃, 7 min)
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