Under the theme fusion weeks, this recipe harmonizes the Mexican and Korean flavours to create a unique filled corn bread sandwiches.
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Korean BBQ Marinade
Cloves of garlic
Red pepper flakes
Smoked paprika powder
Soy minced meat
Sesame seeds to garnish
Cilantro to garnish
Lime to garnish
Cornmeal (not Polenta!)
Oil to cook
Start by making Korean BBQ marinade. Grate the ginger and mash the garlic. Mix with the rest of the ingredients on the list + ½ cup water very well till paste forms. Set aside.
Follow by chopping the vegetables in order to cook the bulgogi meat. Slice 3 scallions thinly. Put into a bowl. Chop the mushrooms very small and put it into a separate bowl. Chop onions in very small cubes.
Heat 2 tbsp oil in a pan. Sauté the onions until soft for about 5 minutes. Then add soy meat and mushrooms to the pan. Cook until mushrooms are soft and slightly glossy, and onions are golden. Add the marinade to the pan and sauté́ to coat evenly. Stir 1-2 minutes. Take it off the heat.
Next, make the arepas. Put the warm water, salt, and 1 tbsp oil in a large mixing bowl and stir. Add the cornmeal, a little at a time, and stir with a spoon or your hands. Let the dough rest for 5-10 minutes.
Before forming the arepas wet your hands to prevent the dough from sticking. Divide the dough into 20-24 pieces, roll each piece into a ball, and carefully press each ball between the palms of your hands to form a disc of about 1 cm. They are now ready to fry.
Heat 1 tbsp oil to a non-stick frying pan. Cook over medium heat for 5 minutes on each side or until the arepas are golden brown and cooked on the inside.
Serve Arepas with the prepared bulgogi meat. Top off with some cilantro, lime, and sesame seeds.