Beef Seaweed and Vegetable Rolls: An Elegant Appetizer
Beef Seaweed and Vegetable Rolls: An Elegant Appetizer
Colorful Beef Seaweed and Vegetable Rolls Perfect for Entertaining Guests
A visually stunning dish, these Beef Seaweed and Vegetable Rolls were served on my husband’s birthday. They make a delightful and impressive appetizer when hosting guests.
Main Ingredients- 1 pack Salted Seaweed (Mi-yeok)
- 1 Mini Yellow Bell Pepper
- 1 Mini Orange Bell Pepper
- 1/2 Cucumber
- Mustard Sauce, for serving
- 200g Beef (tender cuts like sirloin or tenderloin), thinly sliced
Beef Seasoning & Stir-fry Ingredients- 1 tbsp Cooking Oil
- 1/2 tsp Minced Garlic
- 1 tsp Mirin (Rice Wine)
- Pinch of Black Pepper
- 1 tbsp Cooking Oil
- 1/2 tsp Minced Garlic
- 1 tsp Mirin (Rice Wine)
- Pinch of Black Pepper
Cooking Instructions
Step 1
Rinse the salted seaweed thoroughly under cold running water to remove excess salt. Briefly blanch it in boiling water for about 20-30 seconds, then rinse with cold water and gently squeeze out any excess moisture. This ensures the seaweed remains tender and doesn’t become tough.
Step 2
Wash the cucumber well. Using a vegetable peeler, carefully peel off the skin in strips. You can also scoop out the seeds if desired for a cleaner texture.
Step 3
Prepare the mini bell peppers by removing the seeds and membranes. Slice them, along with the prepared cucumber, into thin, long julienne strips. Using a variety of colorful vegetables will make the final presentation even more appealing.
Step 4
Thinly slice the beef into strips. Heat a tablespoon of cooking oil in a pan over medium heat. Add the minced garlic, mirin, and black pepper. Stir-fry the beef until fully cooked. Once cooked, remove from heat and let it cool slightly.
Step 5
Lay out the blanched seaweed flat on a clean cutting board or work surface. Arrange the julienned cucumber, bell peppers, and stir-fried beef evenly over the seaweed. Starting from one end, carefully and tightly roll the seaweed and filling into a log shape, ensuring it holds together.
Step 6
Slice the rolled seaweed and vegetable logs into bite-sized pieces, about 1/2 or 1/3 inch thick. Arrange them attractively on a serving plate. Serve with a small dollop of mustard sauce on the side for an extra touch of flavor. This dish is perfect for impressing your guests.
