Steamed Beef Brisket Rolls with Bean Sprouts: A Simple & Delicious Recipe
Steamed Beef Brisket Rolls with Bean Sprouts: A Simple & Delicious Recipe
Effortlessly Make Delicious Steamed Beef Brisket Rolls at Home!
Experience a burst of flavor with the delightful chewiness of beef brisket and the crisp crunch of bean sprouts! Beef brisket, a favorite for hot pot, is incredibly versatile. This recipe showcases how to prepare it by steaming, resulting in a tender texture and deep, savory taste. It’s perfect for special occasions or to elevate your everyday meals. Impress your family and friends with this simple yet elegant dish!
Main Ingredients- 300g beef brisket (thinly sliced)
- 200g bean sprouts
- 1 pack king oyster mushrooms
- 1 bunch garlic chives (or regular chives)
- A little flour (for sealing the rolls)
Special Dipping Sauce- 1 Tbsp doenjang (fermented soybean paste)
- 2 Tbsp mayonnaise
- 1 Tbsp perilla seed powder
- 1 Tbsp gochugaru (Korean chili flakes)
- 1/2 Tbsp minced garlic
- 1 Tbsp honey (adjust to taste)
- 1 Tbsp vinegar
- 2 Tbsp water
- 1 Korean green chili pepper (optional, for spiciness)
- 1 Tbsp doenjang (fermented soybean paste)
- 2 Tbsp mayonnaise
- 1 Tbsp perilla seed powder
- 1 Tbsp gochugaru (Korean chili flakes)
- 1/2 Tbsp minced garlic
- 1 Tbsp honey (adjust to taste)
- 1 Tbsp vinegar
- 2 Tbsp water
- 1 Korean green chili pepper (optional, for spiciness)
Cooking Instructions
Step 1
First, thoroughly wash the bean sprouts. Spread half of the washed bean sprouts evenly on the bottom of your steamer. This layer will help absorb the delicious juices from the brisket as it steams.
Step 2
Prepare the ingredients to be rolled inside the brisket. Trim the root ends of the king oyster mushrooms and cut them in half lengthwise. Cut the garlic chives to a length similar to the mushrooms. (Optional: If you have perilla leaves, wash them and set aside. Their aromatic flavor complements the beef beautifully.)
Step 3
Now, it’s time to roll the brisket. Lay a slice of beef brisket flat. Place a portion of the prepared garlic chives and king oyster mushrooms onto the brisket. (If using perilla leaves, place one leaf on the brisket before adding the chives and mushrooms.) Lightly dust the edge of the brisket slice with a little flour; this acts like glue, helping to seal the roll tightly. Roll the brisket from one end to the other, keeping it snug.
Step 4
If you’re using perilla leaves, place a leaf on the brisket, then layer the garlic chives and mushrooms on top. Roll everything together. The fragrant perilla leaf adds an extra layer of deliciousness.
Step 5
Arrange the rolled brisket pieces neatly on top of the bean sprouts in the steamer. Create a compact layer. Then, cover the first layer of rolls with the remaining bean sprouts. Top this with another layer of rolled brisket, stacking them attractively to fill the steamer. Layering ensures even cooking and tenderness.
Step 6
Now, steam the rolls. Beef brisket cooks very quickly, so steam for approximately 5 minutes once the water in the steamer begins to boil. Be careful not to overcook, as the brisket can become tough.
Step 7
While the brisket steams, let’s make the special dipping sauce. In a bowl, combine 2 tablespoons of mayonnaise, 1 tablespoon of perilla seed powder, and 1 tablespoon of gochugaru.
Step 8
Add 1 tablespoon of vinegar and 1 tablespoon of honey. The doenjang (fermented soybean paste) adds a savory depth, while the honey provides a subtle sweetness to balance the flavors.
Step 9
Finally, stir in 1/2 tablespoon of minced garlic and 1 finely chopped Korean green chili pepper. The chili pepper is optional but adds a pleasant kick that cuts through the richness of the beef. Mix everything well until the sauce is smooth and well combined. Your delicious dipping sauce for the steamed brisket rolls is ready!
