Hello everybody, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, rolled bibimbap with beef. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Rolled Bibimbap with Beef is one of the most well liked of recent trending meals in the world. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look fantastic. Rolled Bibimbap with Beef is something which I’ve loved my whole life.
Great recipe for Rolled Bibimbap with Beef. I thought that making "bibimbap" into "bibimbars" would be funny, so I gave it a shot. I tried to make bar-shaped ones but because of the widths of the beef, they kind of ended up as "bibimballs." I thought it would be good to make these during Golden.
To get started with this recipe, we have to first prepare a few components. You can cook rolled bibimbap with beef using 9 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Rolled Bibimbap with Beef:
- Get 12 slice Thinly sliced beef
- Take 360 ml Hot cooked rice
- Prepare 1 Namul (various Korean vegetable side dishes) (store-bought pre-prepared ones are fine)
- Take 100 grams Kimchi
- Prepare 1 Bulgogi sauce (Korean BBQ sauce)
- Take 1 tbsp Sake (for preparing the beef)
- Take 1 Salt and pepper (for preparing the beef)
- Make ready 2 tbsp Sesame oil
- Make ready 12 leaves Lettuce leaves (or other leaves) for wrapping
Place the danmuji and egg first, leaving a gap in between them. In that gap, add your beef in a neat row. On top of the beef, place the carrot and spinach side by side, also in neat rows. Starting from the bottom, roll the seaweed sheet, using the mat.
Instructions to make Rolled Bibimbap with Beef:
- 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.
The first roll should land right where that excess rice is. That will help it stick together. Bibimbap - Trust the Koreans to transform the humble rice bowl into a recipe that's revered all around the world! With a kaleidoscope of seasoned sautéed vegetables, Korean marinated beef, and the signature fried egg, the thing that really seals the deal is the bright red, spicy Bibimbap Sauce that I can't get enough of. Mix it all up into one big delicious mess, then dig in!
So that is going to wrap this up for this exceptional food rolled bibimbap with beef recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
