Tofu Kimchi Beef Rolls
Tofu Kimchi Korean Beef Rolls: A Recommended Dish for Solo Dining, Special Occasions, or Entertaining Guests
We’ve reimagined the classic beef roll by filling it with soft tofu and kimchi instead of traditional vegetables. The white tofu in the center creates a striking visual point, making the dish beautiful. The Korean beef is seasoned simply to highlight its natural flavor. When combined with the tofu and kimchi, it creates a delightful ‘samhap’ (three-harmony) of tastes and textures. Its appealing presentation makes it perfect for dinner parties, birthdays, or anniversaries. It’s also an elegant choice for a sophisticated solo meal or a drink.
Main Ingredients
- 230g Korean beef, thinly sliced for bulgogi
- 1/4 block firm tofu
- 5 perilla leaves (깻잎)
- 5 large napa cabbage kimchi leaves
Kimchi Seasoning
- 1/2 Tbsp gochujang (Korean chili paste)
- 1/2 Tbsp sugar
- 2 Tbsp sesame oil
Beef Seasoning & Cooking
- Fine salt or seasoned salt, to taste
- Ground black pepper, to taste
- 1/2 Tbsp gochujang (Korean chili paste)
- 1/2 Tbsp sugar
- 2 Tbsp sesame oil
Beef Seasoning & Cooking
- Fine salt or seasoned salt, to taste
- Ground black pepper, to taste
Cooking Instructions
Step 1
First, prepare the Korean beef. Gently press the bulgogi slices with paper towels to absorb and remove any excess blood. This step is crucial for a clean flavor without any gamey smell.
Step 2
Slice the tofu into pieces approximately the length and thickness of your index finger. Lightly sprinkle fine salt over the tofu slices to season them. This helps enhance the tofu’s subtle flavor.
Step 3
After salting, place the tofu pieces on paper towels to gently dab away any moisture. Removing excess water will help the tofu hold its shape better when rolling and allow the seasonings to adhere more effectively.
Step 4
Next, prepare the kimchi. Cut the kimchi leaves into bite-sized pieces. In a bowl, combine the kimchi with the seasoning ingredients: gochujang, sugar, and sesame oil. Gently mix with your hands until the kimchi is well coated. Lightly stir-fry the seasoned kimchi in a pan.
Step 5
When stir-frying, be careful not to cook it for too long, as you want to avoid excess moisture. Aim to wilt the kimchi slightly rather than making it mushy. Cook over medium-low heat to prevent the gochujang from burning. Once lightly stir-fried, set the kimchi aside to cool slightly.
Step 6
Now, it’s time to assemble the rolls. Lay out the perilla leaves flat. Arrange the Korean beef slices on top of each perilla leaf, ensuring they don’t overlap too much.
Step 7
On top of the beef, place the cooled stir-fried kimchi and then the seasoned tofu slices, layering them neatly.
Step 8
Carefully roll the ingredients tightly, starting from the perilla leaf side, enclosing the filling. Roll them firmly like sushi rolls to ensure they don’t unravel during cooking. Secure the ends of each roll with a toothpick to keep them intact.
Step 9
Season the outside of the beef rolls with fine salt and black pepper. Heat a lightly oiled pan over medium heat. Place the prepared beef rolls seam-side down first, and then turn them occasionally to cook until all sides are beautifully golden brown and the beef is cooked through.
Step 10
Tip: Because the beef is thin and cooks quickly, using fine salt or seasoned salt is recommended over coarse salt. This ensures the seasoning distributes evenly and enhances the overall flavor without overwhelming the delicate beef.
Step 11
Once all sides are nicely browned, remove the rolls from the pan and let them cool slightly. Cutting them while hot can cause them to lose their shape. After cooling for a few minutes, carefully remove the toothpicks. Slice the rolls into your desired thickness and arrange them attractively on a plate. Your elegant Tofu Kimchi Korean Beef Rolls are now ready to impress!
