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Rolled Bibimbap with Beef

Rolled Bibimbap with Beef

Bibimbap is a rice dish mixed with with plenty of kimchi and namul. In this recipe, sliced beef is used to roll up the rice, and then is fried with sweet and savoury bulgogi sauce. If you roll these with lettuce, your hands will be sauce-free. Nice for picnics or dinner parties!

Ingredients: 4 servings (making 12)

Thinly sliced beef
12 slices (300 g)
Hot cooked rice
2 rice cooker measuring cups
Namul (various Korean vegetable side dishes) (store-bought pre-prepared ones are fine)
as needed
Kimchi
100 g
Bulgogi sauce (Korean BBQ sauce)
as needed
Sake (for preparing the beef)
1 tablespoon
Salt and pepper (for preparing the beef)
to taste
Sesame oil
2 tablespoons
Lettuce leaves (or other leaves) for wrapping
12 leaves

Steps

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.

Story Behind this Recipe

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 Week (a week long Japanese spring holiday). They may also be good for dinner parties, because they're good even when they're cold, and if you wrap them with lettuce your hands won't get dirty when you eat them.
I wanted them to go with my favorite beer, so the rice is seasoned lightly, with just the flavor from the namuls, while the beef is seasoned heavily with the bulgogi sauce.