Chewy & Savory Beef Rolls with Glutinous Rice Flour Coating
Easy Korean Beef Rolls Using Leftover Namul
Don’t let leftover Korean seasoned vegetables (namul) go to waste! Introduce this delightful ‘Beef Rolls with Glutinous Rice Flour Coating’ recipe, perfect for utilizing leftovers and creating a special, delicious dish. It’s a crowd-pleaser that’s surprisingly simple to make.
Main Ingredients- Assorted Namul (3 types, approx. 100g, or to your preference)
- 1/4 Red Bell Pepper
- 1/4 Yellow Bell Pepper
- 1/4 Pear
- 200g Thinly Sliced Beef (for Shabu-shabu)
Glutinous Rice Flour Coating- 4-5 Tbsp Glutinous Rice Flour (or regular rice flour)
- 4-5 Tbsp Glutinous Rice Flour (or regular rice flour)
Cooking Instructions
Step 1
Begin by preparing your vegetables and pear. Thinly julienne the red and yellow bell peppers, removing the seeds. Do the same for the pear. Set the namul aside separately.
Step 2
Prepare the beef marinade. In a bowl, combine 1.5 Tbsp soy sauce, 1 Tbsp mirin, and 1 tsp sesame oil. Mix well. Brush this marinade evenly over the thinly sliced beef and let it marinate for about 10 minutes. This step is crucial for infusing the beef with delicious flavor.
Step 3
After marinating, coat each slice of beef evenly with glutinous rice flour on both sides. Gently shake off any excess flour. While this step might seem a bit involved, the rest of the cooking process is incredibly straightforward!
Step 4
Heat a lightly oiled frying pan over low heat. Carefully place the flour-coated beef slices and cook them gently. Avoid high heat, as it can cause the beef to shrink excessively or burn on the outside before cooking through. Slow and steady cooking is key to retaining the beef’s juiciness.
Step 5
Once the beef is golden brown, arrange the prepared namul, julienned bell peppers, and pear on top of each cooked slice. Then, carefully roll up the beef tightly to enclose the fillings. Serve immediately while warm to enjoy the delightful chewy texture of the glutinous rice coating and the rich, savory beef.
