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Whether you are an university student simply starting your own culinary experiments or a seasoned chef with lots of dinner celebrations under your belt, there is always something brand-new to learn about cooking. We hope these Rolled Bibimbap with Beef recipe and tips can help you in your kitchen area tonight, and also get used to incredible home-cooked meals.
Rolled Bibimbap with Beef Recipe
To cook Rolled Bibimbap with Beef you need 9 ingredients and 8 steps. Here is how you cook it.
Ingredients of Rolled Bibimbap with Beef :
Use Thinly sliced beef.
You need Hot cooked rice.
You need to prepare Namul (various Korean vegetable side dishes) (store-bought pre-prepared ones are fine).
Provide Kimchi.
Prepare Bulgogi sauce (Korean BBQ sauce).
You need to prepare Sake (for preparing the beef).
Use Salt and pepper (for preparing the beef).
You need to prepare Sesame oil.
Use leaves Lettuce leaves (or other leaves) for wrapping.
Short Tips:
- One of the most hard and also time consuming thing about cooking is doing all of the prep work. You can get pre-prepped veggies or prep your components the day before to minimize the moment you are in the kitchen area. This is extremely practical if you need to get dinner out in a hurry.
Rolled Bibimbap with Beef instructions :
It is easier if you use store-bought namuls. I made them myself this time, so here's how to do it. For the bean sprout namul: discard the roots of 1/2 packet of bean sprouts and put in a sauce pan with water to cover. Bring to a boil and drain. Season with 1 teaspoon of soy sauce, 1 teaspoon of sesame oil and 2 tablespoons of sesame seeds while hot..
For sweet spinach namul: rinse 1/2 a bag of spinach (5 bunches), parboil, drain and squeeze excess water. Cut into 4 cm lengths and mix with 1 tablespoon of sugar, 1 teaspoon of soy sauce and 1 teaspoon of sesame oil. Leave to cool..
For refreshing carrot namul: peel 1/2 of carrot and julienne. Put in a sauce pan with water to cover and bring to a boil. Drain and mix with 1 teaspoon of vinegar, a pinch of salt and 1 teaspoon of sesame oil. Leave to cool..
Thoroughly mix the rice, namuls and kimchi together. Divide into 12 equal portions..
Spread the sliced beef on plastic wrap. Squeeze the portioned rice gently into shape (if it is too sticky, use plastic wrap) and place on the sliced beef. Roll the rice with beef by using the plastic wrap, and shape into barrels. Take off the plastic wrap and place the rolls with the joint side down on a preheated, oiled pan..
Brown all over and season with bulgogi sauce. Lay on lettuce leaves and serve. Even after these have cooled down, they're still good..
If you cut one of these, it should look like this..
If you have left over bibimbap rice, just roll it with plastic wrap to make bibimbars..
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