Mango Korean BBQ Bulgogi wraps

Mango Bulgogi

1. Slice the beef: Partially freeze the beef (~30-60 min) so it firms up and is easier to slice very thinly (⅛″-¼″) across the grain. This improves tenderness and how the marinade penetrates.
2. Make the marinade: In a bowl, combine Soy Sauce, brown sugar, sesame oil, garlic, ginger, oil vinegar and all mangoes. Mix until well combined.
3. Marinate the beef: Add the sliced beef into the marinade so every piece is coated. Cover and refrigerate at least 2–4 hours, ideally up to overnight.
4. Heat a skillet or cast-iron pan over medium-high to high heat. Add oil.
5. Remove beef slices and mango from the marinade (let excess drip off) and cook in batches (so you don’t overcrowd the pan) until browned and caramelized—about 1½-2 min per side depending on thickness.
6. Once cooked, transfer to a serving platter. Garnish with toasted sesame seeds and sliced green onions. Serve with mango slaw, lettuce leaves (for wraps), mango kimchi and side mango banchan.