Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, rolled bibimbap with beef. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
To get started with this particular recipe, we must first prepare a few components. Here is how you can achieve it. Great recipe for Rolled Bibimbap with Beef. I thought that making "bibimbap" into "bibimbars" would be funny, so I gave it a shot.
Rolled Bibimbap with Beef is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. Rolled Bibimbap with Beef is something which I have loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can have rolled bibimbap with beef using 9 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Rolled Bibimbap with Beef:
- Get 12 slice Thinly sliced beef
- Prepare 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)
- Prepare 1 tbsp Sake (for preparing the beef)
- Prepare 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
Rolled Bibimbap with Beef Jump to: Recipe Weight Loss Tips Before you jump to Rolled Bibimbap with Beef recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy. Roll the rice with beef by using the plastic wrap, and shape into barrels. Place the danmuji and egg first, leaving a gap in between them. In that gap, add your beef in a neat row.
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.
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. The first roll should land right where that excess rice is.
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