Bulgogi Quiche

Bulgogi Quiche

Happy Pi Day!

I figured Korean-style pizza is already well explored, so I decided to try something less popular in Korea. If you look at bakery cafés like Paris Baguette and Tous Les Jours, sweet & salty baked goods are quite popular in Korea. I figured bulgogi is the epitome of sweet & salty, so it should lend itself well to making a quiche. It’s also a great way to use leftover bulgogi. And let me tell you, this is BOMB. PB gotta hire me to create mini versions of this for their menu.

Recipe

Ingredients:

  • Pie shell (I just got a frozen 9″ pre-made one from the grocery store)

  • Cooked bulgogi, approximately 1 lb. (there’s a ton of bulgogi recipes out there, I would opt for the sweeter Seoul-style version, mushrooms optional)

  • 4 jumbo eggs

  • 1 cup half & half

  • 1/2 tsp salt* (optional in case you don’t have any sauce left over from the bulgogi)

  • 1/2 tsp black pepper

  • 2 green onions, sliced in half and chopped in 2″ lengths

  • 1 cup of shredded cheese (any mild, low-moisture cheese is fine, I opted for Monterey Jack over mozzarella)

Instructions: – Pre-heat oven to bake at 350°.

‐ Beat the eggs in a bowl and add half&half, cheese, pepper, and 2 tbsp of the leftover bulgogi sauce (or the salt if there isn’t any remaining), whisk gently to prevent cheese from clumping.

  • Add a single layer of bulgogi to the bottom of the pie shell, then pour half of the egg mixture in. Add another layer of bulgogi in and pour in the remaining egg mixture (this just helps to prevent any air pockets). Garnish with the green onion slices on top, submerging slightly in the egg mixture.

  • Bake at 350° until set (30-40 min depending on if you put in a conventional or connection oven). You want it cooked enough to hold shape but it should still be soft and creamy on the inside, not rubberized.

  • Take out and let cool for 15 minutes, then slice and serve!

submitted by /u/MisterSunny
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