Bulgogi Rouladen

As promised last week when I made kimchi, I came up with a radical new dish that uses it. I am taking liberties with my earlier Rouladen recipe by marinating some thin beef round steak in bulgogi marinade that will be wrapped around the kimchi and then seared. Served simply with steamed rice, more kimchi, and green onions as a garnish, I want this rouladen to be the star. Are you ready for a German/Korean fusion dish? I am… so let’s get cooking!

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Bulgogi Rouladen

Prep time: 20 mins

Cook time: 15 mins

Total time: 35 mins

Serves: 1

Ingredients

1 6oz thinly sliced beef round steak, approximately ¼ inch thick
2 tbsp soy sauce
1 tbsp seasoning sauce
1 tbsp brown sugar
1 tbsp mirin
1 clove garlic, minced
1 tbsp grated onion
1 tsp ginger, minced
⅛ tsp black pepper
2 tsp sesame oil
1 pint kimchi, divided
2 tsp peanut oil
½ cup hot water

Instructions

In a small bowl, combine the soy sauce, seasoning sauce, brown sugar, mirin, garlic, onion, ginger, and black pepper.
Lightly pound the beef to tenderize and thin the meat.
Place the meat in a ziptop bag and spread the sauce onto the meat, coating all sides.
Add the sesame oil and massage to distribute.
Place bag in the refrigerator for 4 hours to marinate.
When ready to cook, remove the meat from the bag and place onto a large cutting board.
Place half the kimchi on the meat and roll the meat around it, pinning with toothpicks.
Heat a large skillet over medium/medium-high heat and add the peanut oil.
When the oil shimmers, place the rouladen in and sear each side, approximately 90 seconds per side.
When the last side has been seared, add the water and cover for approximately 2 minutes.
Remove to a plate and serve with steamed rice and additional kimchi, garnished with sliced green onions.

Notes

This dish can be paired with numerous side dishes, specifically stir fried broccoli or asparagus come to mind.

In a small bowl, combine the soy sauce, seasoning sauce, brown sugar, mirin, garlic, onion, ginger, and black pepper. Lightly pound the beef to tenderize and thin the meat. Place the meat in a ziptop bag and spread the sauce onto the meat, coating all sides. Add the sesame oil and massage to distribute. Place bag in the refrigerator for 4 hours to marinate.

When ready to cook, remove the meat from the bag and place onto a large cutting board.

Place half the kimchi on the meat and roll the meat around it, pinning with toothpicks.

Heat a large skillet over medium/medium-high heat and add the peanut oil. When the oil shimmers, place the rouladen in and sear each side, approximately 90 seconds per side. When the last side has been seared, add the water and cover for approximately 2 minutes. Remove to a plate and serve with steamed rice and additional kimchi, garnished with sliced green onions.