Kimchi Bulgogi Cheese Murtabak (Korean × Malaysian)
Stretched roti filled with bulgogi beef, fried kimchi, spring-onion egg and mozzarella, folded into a square parcel and pan-fried, with gochujang mayo.
Method
Mix the beef with the soy sauce, brown sugar, sesame oil and minced garlic in a bowl and leave for 10 minutes.
Add in this stepMinced beef 140 gSoy sauce 2 tspBrown sugar 1 tspToasted sesame oil 1 tspGarlic cloves 1
Heat part of the oil in a 24 cm pan on medium-high heat, add the beef and fry for , breaking it up. Once cooked through, squeeze the excess juice from the chopped kimchi, add it with the thinly sliced onion and fry more until the moisture has cooked off. Tip onto a plate to cool a little. A wet filling makes the roti soggy.
Add in this stepVegetable oil 1¼ tspWell-fermented cabbage kimchi 100 gOnion ½
medium-high heatBeat the eggs in a bowl and stir in the sliced spring onions.
Add in this stepEggs 2Spring onions 1
Leave the frozen roti at room temperature for until just pliable. Lay one on an oiled worktop and pull the edges out with your fingertips until it is about one and a half times its original size. Thinner means crisper, but take care not to tear it.
Add in this stepFrozen plain roti paratha (at least 20 cm) 2
Heat a 24 cm pan on medium heat, add a share of the remaining oil and lay in a stretched roti. Straight away pour one portion of the egg into the centre and top with the beef and kimchi filling and mozzarella. After about , when the base starts to set, fold the four edges into the middle with a spatula to make a square parcel.
Add in this stepVegetable oil 1¾ tspGrated mozzarella 50 g
medium heatCarefully flip it with a spatula and cook on medium-low heat for , then flip again and cook the first side for the same time. Press gently with the spatula; it is done when both sides are golden and no egg runs out when you press the sides. Cook the rest one at a time the same way.
medium-low heatMix the gochujang and mayonnaise for the dip. Cut each murtabak into 4–6 pieces and serve with the dip.
Add in this stepGochujang 2 tspMayonnaise 2 tbsp
Cook's tip
If the frozen roti are stuck together, leave them in their bag at room temperature briefly and they'll separate easily. Sour, well-fermented kimchi gives the best flavour; rinse it once if it's very salty. Add a pinch of gochugaru to the filling if you like it hotter.
Cooking it at camp
Fry the filling at home and pack it in the cooler, and let the frozen roti thaw slowly in the cooler too. One cast-iron pan or griddle is all you need; carry the egg mix in a zip bag for easy pouring.