Bulgogi Empanadas | Club House

Ingredients

• 1 1/2 sticks (3/4 cup/170 g) unsalted butter, softened
• 3 cups (750 ml) flour, sifted
• 1/2 tsp (2 ml) salt
• 2 eggs, divided
• 1/2 cup (125 ml) whole milk
• 1/2 cup (125 ml) Kewpie® Mayo
• 1/2 cup (125 ml) sour cream
• 1 cup (250 ml) prepared kimchi, finely chopped
• 1 tsp (5 ml) chili pepper ancho
• 1 pound (500 ml) boneless ribeye steak, cut into thin strips
• 1 small yellow onion, thinly sliced
• 1/2 cup (125 ml) matchstick carrots
• 1 tbsp (15 ml) vegetable oil
• 1 tbsp (15 ml) organic sesame seed toasted
• 4 green onions, thinly sliced
• 6 tbsps (90 ml) soy sauce
• 3 tbsps (45 ml) light brown sugar
• 2 tbsps (30 ml) rice wine
• 1 medium Asian pear cored and finely chopped
• 1/2 cup (125 ml) chopped yellow onion
• 1 1/2 tsps (7 ml) garlic powder
• 1/2 tsp (2 ml) ginger ground
• 1 tbsp (15 ml) sesame oil
• 1 tsp (5 ml) pepper crushed red