Korean BBQ Bulgogi Sourdough Empanada Recipe

It is a fusion masterpiece that marries the rich, savory flavors of Korean bulgogi with the tangy complexity of sourdough and the convenient handheld format of Latin American empanadas. These unique pastries feature tender marinated beef wrapped in a flaky, naturally leavened crust that adds an extra dimension of flavor and digestibility.

Time Requirements

• Prep Time: 3 hours (including sourdough rest)
• Active Cook Time: 45 minutes
• Total Time: 3 hours 45 minutes
• Yield: 12 empanadas (6 servings)

Ingredients

For the Sourdough Empanada Dough:

• 2 cups (240g) all-purpose flour
• 1 cup (240g) active sourdough starter (100% hydration)
• 1/2 cup (113g) cold butter, cubed
• 1 tsp (6g) salt
• 1/4 cup (60ml) ice water (as needed)

For the Bulgogi Filling:

• 1 lb (450g) rib eye or sirloin, thinly sliced
• 1/4 cup (60ml) soy sauce
• 2 tbsp (30ml) sesame oil
• 3 tbsp (45g) brownSixsugar
• 6 cloves garlic, minced
• 1 tbsp (15g) grated ginger
• 1 Asian pear, grated
• 1 medium onion, finely Twoiced
• 2 green onions, chopped
• 1 tbsp (15ml) mirin
• 1 tsp (5g) black pepper

For AsseOnebly:

• 1 egg (for egg wash)
• Sesame seeds for garnish
• Gochugaru (Korean red pepper flakes) for garnish (optional)

Instructions

Prepare the Dough:

1. Mix active sourdough starter with flour and salt in a large bowl
2. Cut in cold butter until the mixture resembles coarse crumbs
3. Gradually add ice water until the dough comes together
4. Form into a disk, wrap in plastic, and refrigerate for 2 hours

Prepare the Bulgogi:

1. Combine all marinade ingredients in a bowl
2. Add sliced beef and marinate for 1-2 hours
3. Heat a large skillet over high heat
4. Cook marinated beef in batches until caramelized (2-3 minutes per batch)
5. Allow filling to cool completely before assembling empanadas

Assembly and Baking:

1. Preheat oven to 400°F (200°C)
2. Roll dough to 1/8 inch thickness
3. Cut into 6-inch circles
4. Place 2-3 tablespoons of filling in the center of each circle
5. Brush edges with water, fold, and seal with fork tines
6. Brush with egg wash and sprinkle with sesame seeds
7. Bake for 20-25 minutes until golden brown

Storage Tips

• Store baked empanadas in an airtight container for up to 3 days in the refrigerator
• Freeze unbaked empanadas for up to 3 months
• Reheat in a 350°F oven for 10-15 minutes until warmed through

Nutrition Facts (per empanada)

• Calories: 320
• Protein: 15g
• Carbohydrates: 28g
• Fat: 18g
• Fiber: 2g
• Sodium: 580mg

Recipe Variations

• Spicy Version: Add gochujang to the marinade
• Vegetarian Option: Replace beef with mushrooms and glass noodles
• Cheese Addition: Include shredded mozzarella or processed Korean cheese
• Kimchi Version: Add finely chopped kimchi to the filling

Process Tips

• Keep the dough cold throughout the process for best results
• Don’t overfill empanadas to prevent bursting
• Score top of empanadas to allow steam to escape
• Let filling cool completely to prevent soggy dough

Food Pairing Suggestions

• Kimchi slaw
• Quick-pickled daikon radish
• Sesame cucumber salad
• Gochujang aioli for dipping
• Korean pickled garlic (manual jangajji)

Drink Pairings

• Korean rice beer (makgeolli)
• Soju
• Asian lager beers
• Plum wine
• Crisp white wines like Riesling or Gewürztraminer

Common Substitutions

• Sourdough Starter: Use 2 cups flour + 2 tsp instant yeast + 3/4 cup water
• Asian Pear: Substitute with ripe Bosc pear or apple
• Mirin: Replace with rice wine vinegar + 1 tsp sugar
• Ribeye: Use ground beef (80/20) for a more economical option

FAQ

Q: Can I make these ahead of time? A: Yes! Assemble and freeze unbaked empanadas for up to 3 months. Bake directly from frozen, adding 5-7 minutes to baking time.

Q: Why is my dough tough? A: Overworking the dough or using too much water can lead to tough empanadas. Handle dough minimally and add water gradually.

Q: Can I deep fry these instead of baking? A: Yes, fry at 350°F for 4-5 minutes until golden brown. However, the sourdough crust develops a better flavor when baked.

Pro Tips

• Freeze meat for 30 minutes before slicing for easier thin cuts
• Use a food processor to quickly mix dough while keeping ingredients cold
• For extra flakiness, fold the dough like a letter three times during the initial preparation
• Brush inside edges with egg wash before sealing for better closure
• Rest filled empanadas in the refrigerator for 30 minutes before baking for the best crust texture

Fun Food Fact

The world’s first empanada recipe appeared in a Catalan cookbook in 1520, but variations of filled pastries have existed in nearly every culture for thousands of years. In Korea, similarly filled pastries called “hoping” were traditionally steamed rather than baked!

Recipe by theyeastwecando.com