Recipe: Appetizing Rolled Bibimbap with Beef

Rolled Bibimbap with Beef. 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.

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. You can cook Rolled Bibimbap with Beef using 9 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Rolled Bibimbap with Beef

1. You need 12 slice of Thinly sliced beef.
2. Prepare 360 ml of Hot cooked rice.
3. You need 1 of Namul (various Korean vegetable side dishes) (store-bought pre-prepared ones are fine).
4. Prepare 100 grams of Kimchi.
5. Prepare 1 of Bulgogi sauce (Korean BBQ sauce).
6. Prepare 1 tbsp of Sake (for preparing the beef).
7. Prepare 1 of Salt and pepper (for preparing the beef).
8. You need 2 tbsp of Sesame oil.
9. It's 12 of leaves Lettuce leaves (or other leaves) for wrapping.

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.

Rolled Bibimbap with Beef step by step

1. 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..
2. 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..
3. 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..
4. Thoroughly mix the rice, namuls and kimchi together. Divide into 12 equal portions..
5. 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..
6. Brown all over and season with bulgogi sauce. Lay on lettuce leaves and serve. Even after these have cooled down, they're still good..
7. If you cut one of these, it should look like this..
8. If you have left over bibimbap rice, just roll it with plastic wrap to make bibimbars..

Bibimbap brings the best Korean flavors into one colorful bowl of marinated beef strips, fried egg, and a crunchy vegetable medley over rice. 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! The main ingredient for the sauce is gochujang, Korean fermented red pepper paste, a staple in Korean cooking.