Bulgogi Empanadas | McCormick For Chefs®

Ingredients

• Empanada Dough | Serves 14
• 1 1/2 cups Unsalted Butter, softened
• 3 cups Flour, sifted
• 1/2 tsp Salt
• 1 Egg
• 1/2 cup Whole Milk
• Creamy Dipping Sauce | Serves 14
• 1/2 cup Kewpie® Mayo
• 1/2 cup Sour Cream
• 1 cup Prepared Kimchi, finely chopped
• 1 tsp McCormick Culinary ® Ancho Chile Pepper, Ground
• Marinade | Serves 14
• 6 tbsps Soy Sauce
• 3 tbsps Light Brown Sugar
• 2 tbsps Rice Wine
• 1 Medium Asian Pear, cored, finely chopped
• 1/2 cup Yellow Onion, chopped
• 1 1/2 tsps McCormick Culinary ® Garlic Powder
• 1/2 tsp McCormick Culinary ® Ginger, Ground
• 1 tbsp Sesame Oil
• 1 tsp McCormick Culinary ® Red Pepper, Crushed
• Bulgogi Filling | Serves 14
• 1 pound Boneless Ribeye Steak, cut into thin strips
• 1 Small Yellow Onion, thinly sliced
• 1/2 cup Matchstick Carrots
• 1 tbsp Vegetable Oil
• 1 tbsp McCormick Culinary ® Sesame Seeds, White , toasted
• 4 Scallions, thinly sliced