Ingredients:
200 grams beef (thin slices for bulgogi)
100 grams well-fermented napa cabbage kimchi (stem portion)
1/5 zucchini
1/6 carrot
2 cups cooked rice
1 tablespoon cooking wine
1 teaspoon sesame oil
A pinch of salt
A pinch of black pepper
1/2 tablespoon cooking oil
A pinch of sesame seeds
Beef Seasoning Ingredients
1 1/2 tablespoons soy sauce
1 tablespoon cooking wine
1 tablespoon oligosaccharide syrup
1/2 tablespoon sesame oil
A pinch of black pepper
(serves 2)
Instructions:
Preheat the oven to 200 degrees Celsius.
Place the beef slices on paper towels to remove any excess blood. Cut the slices to a suitable length and marinate with cooking wine and a little black pepper.
Rinse the kimchi in water to remove excess seasoning, then squeeze out the moisture and chop finely. Also, finely chop the zucchini and carrot.
Heat a pan with cooking oil, add the chopped vegetables, and sauté them with a pinch of salt and black pepper until lightly seasoned.
In a bowl, mix the warm rice with the sautéed vegetables, sesame oil, and sesame seeds. Shape the mixture into small, round rice balls, then wrap each rice ball with a slice of beef.
Place the beef-wrapped rice balls in the oven and bake for about 5 minutes. Brush the beef surface with the beef seasoning sauce, then bake for an additional 3 minutes until glossy.
Arrange the rice balls on a plate, brush with the sauce once more, and sprinkle with sesame seeds before serving. (You can cut the rice balls in half for easier eating.)
Tip: If using a pan, heat the cooking oil in the pan and place the rice balls seam-side down. Roll them over medium-low heat to cook all sides, then brush with the sauce and reduce until glossy.
[Source: W Table]
(Soegogi mari jumeokbap, rolled beef rice balls, Korean-style beef rice wraps, bite-sized beef rice rolls)
