Rolled Bibimbap with Beef

Name: Rolled Bibimbap with Beef
Yield: 4 servings
Cuisine: American
Ingredients: 12 slice Thinly sliced beef; 360 ml Hot cooked rice; 1 Namul (various Korean vegetable side dishes) (store-bought pre-prepared ones are fine); 100 grams Kimchi; 1 Bulgogi sauce (Korean BBQ sauce); 1 tbsp Sake (for preparing the beef); 1 Salt and pepper (for preparing the beef); 2 tbsp Sesame oil; 12 leaves Lettuce leaves (or other leaves) for wrapping

cookpad.japan @cookpad_jp

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.

If you buy assorted namuls it will be much easier. But namuls are easy to make, so why not try it if you have time? You can change the seasonings for the namuls to your liking. You can use the same seasonings for bean sprouts, carrot and spinach as well.
Sliced beef from a beef round is easy to use. When I tried sliced shoulder, it was not as easy. Try to get something like thinly sliced shabu-shabu beef.
If you mince the namuls before mixing them with rice, it will make it easier for your children to eat. For 4 servings (making 12). Recipe by Mitsuzou

cookpad.japan @cookpad_jp

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Ingredients

4 servings

12 sliceThinly sliced beef
360 mlHot cooked rice
1Namul (various Korean vegetable side dishes) (store-bought pre-prepared ones are fine)
100 gramsKimchi
1Bulgogi sauce (Korean BBQ sauce)
1 tbspSake (for preparing the beef)
1Salt and pepper (for preparing the beef)
2 tbspSesame oil
12leaves Lettuce leaves (or other leaves) for wrapping

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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.