Bulgogi Spring Rolls – Goi Cuon Bo Han Quoc
Bulgogi Spring Rolls - Goi Cuon Bo Han Quoc
By Published: September 13, 2013
- Prep: 15 mins
- Cook: 10 mins
- Ready In: 55 mins
- Yield: 4 Servings
This is my own creation of a Vietnamese-Korean Fusion dish. It's fresh, light and appetizing.
- Cuisine: Korean Influence
- Course Appetizer
- Skill Level: Moderate
Ingredients
- 500 g beef (sirloin/ eye of round), thinly sliced against the grain
- *For the marinade*
- 1 ripe pear 250g, peeled and chopped
- 4 tbsp soy sauce
- 2 tbsp sugar
- 6 cloves garlic
- 1 small onion 80g, peeled and chopped
- 1 tsp honey
- 1/2 tsp bell pepper
- *For the dipping sace*
- 1 tbsp vegetable oil
- 1 tsp garlic minced
- 1 tbsp Korean hot pepper paste Gochujang
- 1 tbsp peanut butter
- 1 tbsp honey
- 1 tbsp miso paste (or hoisin)
- 1/2 cup water
- Crushed peanuts, fried shallot
- Fresh greens: Lettuce, mint leaves, cilantro, garlic chives, cucumber
- 1 stack rice paper
- 1 cucumber sliced into match sticks
- 1 carrot sliced into match sticks
- 3 bell pepper sliced into match sticks
- 3 stalks spring onion shredded
- 200 g Kimchi
Instructions
- In a food processor, combine the chopped pear, onion and garlic and pulse to purée. Transfer to a large bowl, add soy sauce, honey and sugar. Stir well and set aside 30 minutes to marinate.
- To make the dipping sauce, heat 1 tbsp vegetable oil in a pan and fry the minced garlic until fragrant. Then add hot pepper paste, peanut butter, honey, miso and water. (You should turn off the heat to prevent burning the sauce). Add water and stir well to dissolve the sauce. Turn on the heat again and simmer on low for a few minutes until the sauce thickens. Transfer the dipping sauce to a condiment bowl. Garnish with crushed peanuts and fried shallot.
- Grill the marinated beef on char coal or sear in a pan with some sesame oil. Grill both sides quickly for 1-2 minutes only. Avoid overcooking the beef.
- To roll, dip a rice paper into warm water for 1 second. Shake off the excess water and place it on a flat surface like a plate or a cutting board. Place the fresh greens (lettuce and herbs) on top, then the julienned vegetables (carrot, spring onion, bell pepper etc), a few beef slices and kim chi. Lift up one end and roll until you reach the center. Then fold both sides inwards and continue to roll up until the end.
- For presentation, slice the rolls in half on the diagonal. To serve, dip the roll in the sauce and enjoy.
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