Beef and Eggplant Rolls: A Garden on Your Plate!
An Exquisite Korean Beef Dish: How to Make ‘Sogogi Gajimali’ (Beef Rolls with Eggplant) – Featuring Joeun Jangteo Hanwoo Beef!
Creating these ‘Sogogi Gajimali’ felt like cultivating a miniature garden right in my kitchen! After stir-frying the beef, I arranged it with grilled eggplant, vibrant bell peppers, delicate enoki mushrooms, and blanched broccoli, creating a beautiful, garden-like presentation. For any leftover beef, I topped it with broccoli, sprinkled cheese, and baked it in the oven, resulting in two delightful ‘flowerbeds’ right on my countertop. This recipe offers a visually stunning and incredibly delicious way to enjoy premium Korean beef.
Ingredients
- Beef (Bulgogi cut) 600g
- Eggplant
- Broccoli
- Bell Pepper (any color)
- Enoki Mushrooms
- Mozzarella Cheese
- Cherry Tomatoes
- Sriracha Sauce
- Honey Mustard Sauce
- Whole Grain Mustard
- Joeun Jangteo All-Purpose Seasoning Sauce
Cooking Instructions
Step 1
Prepare 400g of Hanwoo beef, specifically cut for Bulgogi. Using high-quality beef will significantly enhance the flavor of your dish.
Step 2
Pour 500ml of Joeun Jangteo All-Purpose Seasoning Sauce over the beef. Gently mix and massage the sauce into the meat, ensuring it’s well-coated. Let it marinate for at least 10 minutes for the flavors to meld.
Step 3
Blanch the broccoli florets in boiling water with a pinch of salt for about 2 minutes until they turn bright green and are tender-crisp. Immediately shock them in ice-cold water to stop the cooking and preserve their vibrant color. Drain well.
Step 4
Slice the eggplants lengthwise into 0.5cm thick planks. Sprinkle them lightly with 2 pinches of salt and let them sit for 5 minutes to draw out excess moisture. Prepare the enoki mushrooms by cleaning them and seasoning lightly with salt and a dash of pepper. Place the sliced eggplant, enoki mushrooms, and cherry tomatoes on an oven tray and roast at 280°C (536°F) for 10 minutes to bring out their aroma.
Step 5
Heat a pan over medium-high heat and stir-fry the marinated beef until it’s well-cooked and any liquid has evaporated. Taste the beef and, if needed, add another 300ml of Joeun Jangteo All-Purpose Seasoning Sauce to adjust the seasoning. Stir-frying quickly over high heat helps keep the beef tender and juicy.
Step 6
Thinly slice the bell pepper into strips. Prepare the shredded mozzarella cheese and optionally, thinly slice imitation crab meat (krabimi) if you are using it for added texture and flavor.
Step 7
Now, let’s assemble the rolls! Take a roasted eggplant plank, top it with a portion of the stir-fried beef, blanched broccoli, bell pepper strips, and roasted enoki mushrooms. Gently roll up the eggplant around the filling. Arrange these rolls neatly in a rectangular baking dish. For any leftover beef, place it in a separate baking dish, garnish with broccoli, sprinkle generously with mozzarella cheese, top with sliced imitation crab meat, and drizzle with sriracha sauce. Bake in a preheated oven at 220°C (428°F) for about 10 minutes, or until the cheese is melted and bubbly. (Baking time may vary depending on your oven).
Step 8
Carefully remove the baked beef and eggplant rolls, along with the cheesy beef dish, from the oven. Arrange them attractively on a serving platter. The fresh, green colors of the ingredients create a delightful spring-like ambiance. For the dipping sauce, mix honey mustard sauce and whole grain mustard in a 1:1 ratio. This creates a perfectly balanced sweet and tangy sauce that complements the dish beautifully. Feel free to adjust the ratio to your preference.
