Hello everybody, I hope you are having an amazing day. Today I’m gonna show you how to prepare a special dish, Rolled Bibimbap with Beef. It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.
Rolled Bibimbap with Beef Recipe. If you're looking for recipes idea to cook today, look no further! We provide you only the perfect Rolled Bibimbap with Beef recipe here.
You can cook Rolled Bibimbap with Beef using 9 ingredients and 8 steps. Here is how you cook that.
Ingredients of Rolled Bibimbap with Beef
Take 12 slice of Thinly sliced beef.
Take 360 ml of Hot cooked rice.
Make ready 1 of Namul (various Korean vegetable side dishes) (store-bought pre-prepared ones are fine).
Take 100 grams of Kimchi.
It’s 1 of Bulgogi sauce (Korean BBQ sauce).
Take 1 tbsp of Sake (for preparing the beef).
Make ready 1 of Salt and pepper (for preparing the beef).
Prepare 2 tbsp of Sesame oil.
You need 12 of leaves Lettuce leaves (or other leaves) for wrapping.
Serve this bibimbap recipe with a good dollop of gochujang, and a sprinkling of toasted sesame seeds.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.
Rolled Bibimbap with Beef step by step
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..
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 serve your Beef Bibimbap, divide the cooked rice among four bowls, and top with the beef, seasoned watercress, seasoned bean sprouts, cooked carrots, kimchi, and egg.
Starting from the bottom, roll the seaweed sheet, using the mat.The first roll should land right where that excess rice is.That will help it stick together.Combine Marinade ingredients in medium bowl.Add beef brisket and cover with plastic wrap.
