Beef Rolls with Scallions and Doenjang Jjigae Rice
Beef Rolls with Scallions and Doenjang Jjigae Rice
Beef Rolls and Doenjang Jjigae Rice: How to Enjoy a Course of Beef and Soybean Paste Stew!
Enjoy savory beef rolls stuffed with fragrant scallions, followed by a hearty doenjang jjigae (soybean paste stew) simmered in the same pan, perfect with a bowl of rice! The perfect ending is always rice! A special meal suggested by Man-gae Recipe.
Essential Ingredients for Beef Rolls- Beef (thinly sliced, for bulgogi or shabu-shabu) 400g
- Perilla leaves (kkaennip), as needed
- Scallions (buchu), about 200g
- Perilla oil, a little
- Salt, to taste
- Black pepper, to taste
Essential Ingredients for Doenjang Jjigae Rice- Anchovy and kelp broth, 2 cups (approx. 400ml)
- Doenjang (soybean paste), 3 tablespoons
- Ssamjang (spicy soybean paste), 1/2 tablespoon
- Gochugaru (red pepper flakes), 1 tablespoon
- Minced garlic, 1 tablespoon
- Zucchini, 1/4 (sliced)
- Tofu, 1/2 block (cubed)
- Cheongyang pepper, 1 (finely chopped)
- Onion, 1/4 (sliced)
Sauce Ingredients- Peanut butter, 4 tablespoons
- Vinegar, 1 tablespoon
- Sugar, 2 tablespoons
- Mayonnaise, 1 tablespoon
- Toasted sesame seeds (crushed), 1 tablespoon
- Anchovy and kelp broth, 2 cups (approx. 400ml)
- Doenjang (soybean paste), 3 tablespoons
- Ssamjang (spicy soybean paste), 1/2 tablespoon
- Gochugaru (red pepper flakes), 1 tablespoon
- Minced garlic, 1 tablespoon
- Zucchini, 1/4 (sliced)
- Tofu, 1/2 block (cubed)
- Cheongyang pepper, 1 (finely chopped)
- Onion, 1/4 (sliced)
Sauce Ingredients- Peanut butter, 4 tablespoons
- Vinegar, 1 tablespoon
- Sugar, 2 tablespoons
- Mayonnaise, 1 tablespoon
- Toasted sesame seeds (crushed), 1 tablespoon
Cooking Instructions
Step 1
First, trim the tough ends of the scallions and cut them into three equal lengths (about 7-10 cm). Rinse them thoroughly and pat them dry. This size makes them easy to roll with the beef and perilla leaves.
Step 2
Prepare the vegetables for the doenjang jjigae. Slice the zucchini and onion into half-moons or 1 cm thick pieces. Cube the tofu. Finely chop the Cheongyang pepper for a touch of heat.
Step 3
Now, let’s make the doenjang jjigae base. In a pot, combine the anchovy-kelp broth, doenjang, minced garlic, and gochugaru. Stir well to dissolve the paste. Add the prepared zucchini, onion, tofu, and Cheongyang pepper. Bring to a boil and simmer until the vegetables are tender. This forms the flavorful base for your stew.
Step 4
Let’s prepare the special dipping sauce. In a small bowl, whisk together the peanut butter, vinegar, sugar, mayonnaise, and crushed toasted sesame seeds until smooth and well combined. Taste and adjust the sweetness or tanginess to your preference.
Step 5
Time to assemble the beef rolls! Lay a slice of thinly sliced beef flat. Place a perilla leaf on top of the beef, followed by a bundle of the prepared scallions in the center. Tightly roll the beef from one end, enclosing the perilla leaf and scallions, similar to rolling sushi. Ensure the roll is firm so it doesn’t unravel during cooking.
Step 6
Once rolled, cut the beef rolls into bite-sized pieces, about 2-3 cm thick. Lightly season the cut sides of the rolls with salt and black pepper. This will enhance the flavor as they cook.
Step 7
Heat a non-stick pan over medium-high heat and add a generous drizzle of perilla oil. Carefully place the seasoned beef rolls in the hot pan. Cook, turning them occasionally, until all sides are beautifully browned and the beef is cooked through. You want them slightly crispy on the outside and tender on the inside.
Step 8
For a perfect finish, pour the prepared doenjang jjigae directly into the same pan used for the beef rolls. Bring it to a gentle simmer. Serve this hearty stew with a bowl of steamed rice alongside the freshly cooked beef rolls. This combination creates a deeply satisfying and complete meal!
