Hearty and Nourishing Beef Onban
Hearty and Nourishing Beef Onban
Yukwoo Onban by Korea Hotel & Tourism College
Discover the restorative power of Yukwoo Onban, a nutritious and revitalizing dish made with premium Korean beef (Yukwoo) raised on our pristine land. This hearty soup is perfect for boosting energy and overall well-being, offering a rich flavor that warms the soul. Enjoy this special recipe, easily prepared at home!
Main Ingredients- 150g Ground Yukwoo (Korean Beef)
- 6 Young Ginseng Roots
- 10g Chives
- 10g Rehydrated Dried Shiitake Mushrooms
- 2 Eggs
- 1/2 Carrot
- 300ml Beef Bone Broth (Sagol Yuksu)
- 30g Pine Nuts
- 20g Cooked Glutinous Rice
- 3 Dried Jujubes
Cooking Instructions
Step 1
First, bring 300ml of beef bone broth (Sagol Yuksu) to a boil in a pot. Add 20g of cooked glutinous rice and cook until the rice is softened and has absorbed the broth, creating a porridge-like consistency. (Tip: Adjust the broth amount to prevent the rice from becoming too mushy.)
Step 2
Next, mince 1/2 scallion and 2 cloves of garlic. Finely julienne the carrot and the rehydrated dried shiitake mushrooms. In a pan, heat 10ml of cooking oil and sauté the julienned carrots and shiitake mushrooms separately, seasoning lightly with 2.5g of salt. Blanch the chives in boiling water for a few seconds, then rinse under cold water, drain well, and finely chop. Set aside.
Step 3
Separate the yolks and whites of the 2 eggs and cook them into thin omelets. Once cooled, thinly julienne the egg omelets.
Step 4
In a bowl, combine 150g of ground Yukwoo. Add the minced scallion, minced garlic, 2.5g of salt, and 5g of black pepper. Mix gently to ensure even seasoning without overworking the meat.
Step 5
Lay out a piece of plastic wrap and spread the seasoned ground Yukwoo thinly over it. Arrange the chopped chives, sautéed carrots, sautéed shiitake mushrooms, julienned egg omelets, cooked glutinous rice, and 3 young ginseng roots evenly on top of the meat. Carefully roll the wrap to form a compact log, ensuring the filling is enclosed. Place the roll in a steamer and cook for 25 minutes.
Step 6
In a blender, combine 30g of pine nuts and about 100ml of beef bone broth (or water). Blend until smooth to create a creamy pine nut broth. If you don’t have a blender, you can use a mortar and pestle or a sieve to extract the flavor of the pine nuts.
Step 7
Once cooked, carefully remove the meat roll from the steamer. Slice it into bite-sized pieces and arrange them in a serving bowl. Pour the warm pine nut broth over the meat. Garnish with the remaining 3 young ginseng roots and 3 dried jujubes. Your nourishing Yukwoo Onban is now complete! Serve and enjoy while warm.
