Yukssam Tteoksam (Beef and Rice Cake Wraps)
Introducing Yukwoo (Korean Beef) with ‘Yukssam Tteoksam’ Recipe
To promote our beloved Korean beef (Yukwoo) that graces our dining tables, we’ve created the ‘Yukssam Tteoksam’ recipe. This dish focuses on familiar cuts of beef and common household ingredients for maximum practicality. More importantly, it incorporates the essential element of shared, healthy meals for the entire family. Experience the rich juices of the beef, the freshness of the vegetables, and the chewy texture of the rice cakes – a delightful combination perfect for everyday meals or special occasions.
Main Ingredients
- Korean Beef (Recommended cut: Top Blade) 500g
- Chewy Rice Cakes (for wraps) 8 pieces
- Crisp Pickled Radish Wrappers (semi-circle shape) 8 pieces
- Crisp Carrot 20g
- Aromatic Buchu (Garlic Chives) 20g
- Tender Zucchini (primarily the skin) 20g
- Sweet Onion 1/4
- Crunchy Bean Sprouts 20g
- Salt for seasoning 1 Tbsp
- Pinch of Pepper
- Butter for richness 1 Tbsp
- Glutinous Rice Flour for texture 1 tsp
Roasted Apple Yuzu Sauce
- Fragrant Apple 1 piece
- Beetroot for color and nutrition 10g
- Creamy Mayonnaise 60g
- Rich Milk 30ml
- Sweet and Tangy Yuzu Marmalade 2 Tbsp
- Water 3 Tbsp
- Refreshing Apple Cider Vinegar 1 Tbsp
Toppings
- Fresh Baby Greens 10g
- Nutty Ginkgo Nuts 8 pieces
- Butter for roasting 1 tsp
- Fragrant Apple 1 piece
- Beetroot for color and nutrition 10g
- Creamy Mayonnaise 60g
- Rich Milk 30ml
- Sweet and Tangy Yuzu Marmalade 2 Tbsp
- Water 3 Tbsp
- Refreshing Apple Cider Vinegar 1 Tbsp
Toppings
- Fresh Baby Greens 10g
- Nutty Ginkgo Nuts 8 pieces
- Butter for roasting 1 tsp
Cooking Instructions
Step 1
First, prepare the Korean beef. Gently pat dry any excess moisture with a paper towel. Then, season it with a pinch of salt and a pinch of pepper. This simple seasoning will enhance the natural flavor of the beef.
Step 2
Prepare the apple and beetroot for the sauce. Core and seed the apple. Wash the beetroot thoroughly and peel if necessary. Chop both ingredients into small, bite-sized pieces. It’s recommended to wear gloves when handling beetroot as it can stain.
Step 3
Melt 1 Tbsp of butter in a pan over low heat. Once melted, add the chopped apple and increase the heat to medium. Sauté until the apple turns a light brown color. Then, add the chopped beetroot and continue to sauté for a minute or two. This will bring out the sweetness of the apple and the subtle earthiness of the beetroot.
Step 4
Transfer the sautéed apple and beetroot to a blender. Add the milk, sweet yuzu marmalade, water, apple cider vinegar, and mayonnaise. Blend until smooth and creamy. You’ll have a fragrant and tangy sauce! Taste and adjust the amount of yuzu marmalade or vinegar according to your preference.
Step 5
Now, let’s prepare the vegetables for the wraps. Julienne the carrot, zucchini, and onion into approximately 6cm long strips. Using the skin of the zucchini will give a nice crunch. Trim the ends of the bean sprouts.
Step 6
Bring a pot of water to a boil and add 1 tsp of salt. Reduce the heat to low. Blanch the bean sprouts, onion, zucchini, and carrot in that order. Cook them briefly until they are slightly tender but still retain their crunchiness – overcooking will make them soggy. Immediately plunge the blanched vegetables into cold water to stop the cooking process, then drain them well.
Step 7
Take the seasoned beef and cook it in a lightly greased pan (or use a non-stick pan) over medium heat. Sear only one side of the beef until it’s nicely browned. This helps to lock in the juices. Avoid overcooking at this stage.
Step 8
Place the seared beef with the cooked side facing up onto your work surface. Layer the chewy rice cake wrap, the crisp pickled radish wrapper, and the prepared blanched vegetables neatly on top of the beef. Arrange them attractively.
Step 9
Carefully roll up the beef with all the layered ingredients inside. Ensure the roll is firm enough so that the rice cake, radish wrapper, and vegetables don’t fall out. Gently hold it together as you roll.
Step 10
Now, it’s time to cook the rolled Yukssam. Coat the pan with 1 Tbsp of butter over medium heat. Place the rolled beef seam-side down first, then continue to cook, turning occasionally, until all sides are golden brown and cooked through. The butter will add a wonderful aroma and flavor.
Step 11
Prepare the ginkgo nuts for topping. Melt 1 tsp of butter in a small pan over medium heat. Add the ginkgo nuts and toss them around as they roast. Cook until the outer shells begin to crack slightly, which makes the inner skin easier to remove.
Step 12
While the ginkgo nuts are still warm, carefully peel off the inner skin. You can use the tip of a skewer or a toothpick to help remove it. Once peeled, thread the ginkgo nuts onto small skewers.
Step 13
Place the ginkgo nut skewers back into the pan with a little bit of butter (about 1 tsp) and roast for another minute over medium heat. This step enhances their nutty flavor and gives them a lovely sheen.
Step 14
Finally, arrange the cooked Yukssam Tteoksam rolls on a serving plate. Garnish with fresh baby greens, add the roasted ginkgo nut skewers, and serve with the sweet and tangy Roasted Apple Yuzu Sauce. Enjoy this delightful and satisfying meal!