Kimchi and Beep Roll



This is a dish which is unique in its nutrient, in its look, and in its taste. The kimchi chewed from between the slices of beef tastes very special. Beef can be roasted, or can be served raw. Also it makes an unforgettable treat for your guests.



Materials(makes for four) and Precooking

600g (1.3 pounds) beef
200g (0.4 pounds) Chinese Cabbage Kimchi
1 pack radish sprouts
3 red chilies
3 sheaths scallion
a small amount of sesame seed oil and cooking oil
@ sauce
2 teaspoons mustard paste
1 teaspoon soy sauce
1 spoon sugar
2 spoons vinegar
3 spoons Korean pear juice
1 teaspoon salt
beef cut into slices which are 1mm (1/25 inch) thick.
kimchi use only the leafy parts, leaving out the root ends. Cut into 5 by 7cm (2 by 3 inches) pieces and mix with sesame seed oil.
radish sprouts wash and drain.
red chili remove seeds and strip-slice.
scallion cut out the white part from a sheath and mince. Dip in cold water and drain. Slice the rest of scallion into long strips.
  1. Some of the materials and most of the wares actually needed are not included in the materials list, assuming they are readily available in any home.
  2. Metric values are approximated into pounds and inches, as they are not absolutes.

Cooking
  1. Sauce; Mix the mustard paste with soy sauce, sugar, vinegar, pear juice and salt.
  2. Place radish sprouts, red chili and the minced white part of scallion on the leaves of kimchi. Roll each. Wrap each again with beef slices.
  3. Arrange the kimchi and beef rolls in a plate, along the brim. Long strips of scallion are placed at the center. Serve with the sauce on the side.
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