Bulgogi Spring Rolls with Sweet Ssamjang Sauce

Method4 steps · about 30 min

1. 1

   Step 1: Cook the marinated bulgogi in a skillet over medium-high heat until fully cooked. Set it aside for the rolls.

   Uses 600 g marinated bulgogi beef

2. 2

   Step 2: Mix the doenjang, honey (1 Tbsp), 1–2 tbsp water, gochujang, garlic (1 tsp), sesame oil (2 tsp) and sesame seeds (1/2 tsp) until smooth for the sweet ssamjang dip. Arrange the lettuce and optional perilla leaves (14), julienned cucumber and carrot (1 medium), and optional julienned peppers for rolling.

   Uses 1 tbsp Korean soybean paste (doenjang) · 1 Tbsp honey · 1–2 tbsp water, for desired dipping-sauce consistency · 1 tsp Korean chilli paste (gochujang) · 1 tsp minced garlic · 2 tsp sesame oil · 1/2 tsp toasted sesame seeds · 14 perilla leaves, stems removed (optional)

3. 3

   Step 3: Put warm water in a large bowl. Soften one rice paper for 5–10 seconds without letting it tear, then lay it on a board. Add 2 lettuce leaves, 1 optional perilla leaf and a share of the cooked bulgogi, cucumber, carrot and optional peppers. Fold the bottom over the filling, fold in both sides, then roll tightly to the top. Repeat with the remaining sheets and fillings to make 14 rolls.

   Uses 14 rice paper sheets, 21 cm (8.3 inches) diameter · Warm water, as needed to soften rice papers · Cooked bulgogi beef · Prepared lettuce, optional perilla, cucumber, carrot and optional peppers

4. 4

   Step 4: Serve the 14 fresh rolls with the prepared sweet ssamjang dipping sauce. Halve the rolls for presentation if desired.

   Uses 14 bulgogi fresh rolls · Sweet ssamjang dipping sauce