Bulgogi Beef Flautas with Smoky Gochujang Sauce

Directions

1. In a hotel pan or large sealable bag, combine steak and Bulgogi Beef Marinade. Toss to coat. Allow to marinate in refrigeration for a minimum of 4 hours, or overnight.
2. Once marinated, add the onion and green onion in with beef and marinade and toss to coat. In a large sauté pan over medium-high heat, add oil. Add beef mixture and marinade and sauté for 7-8 minutes, this can be done in batches to ensure the beef is cooked quickly.
3. Once all the meat has been cooked, cool and reserve.
4. To serve: pre-heat deep fryer to 350°F. Spread 2.0 oz. of cooked beef mixture into each tortilla, top with ½ oz. of Cotija cheese and roll into a tight cigar shape; seal edge with egg wash if necessary. Deep fry for 3-4 minutes, or until outside is golden brown and inside is heated through. Serve two to a plate with 1.0 oz. Smoky Gochujang Sauce and 1.0 oz. pico de gallo.