Chewy Enoki Mushrooms Wrapped in Tender Beef Rolls
#BeefRecipe #EnokiMushroom #EasyCooking #AlcoholSnack #YukjeonRoll #ScallionSalad
Tired of the usual bacon-wrapped enoki? Introducing a special ‘Enoki Mushroom Beef Roll,’ made by wrapping chewy enoki mushrooms with tender beef, reminiscent of Korean ‘Yukjeon’ (pan-fried beef cutlet). We’ve also paired it with a spicy, sweet, and tangy scallion salad, creating the perfect snack to accompany makgeolli (Korean rice wine). Enjoy this unique dish as an impressive appetizer or a special treat!
Enoki Mushroom Beef Roll Ingredients- Beef for Yukjeon, 300g
- Enoki mushrooms, 100g (1-2 bunches)
- All-purpose flour, 3 Tbsp
- Eggs, 3
- Salt, 1 tsp
- Cooking oil
Spicy Scallion Salad Ingredients- Scallions (green onions), 1 stalk (white part mainly)
- Gochugaru (Korean chili flakes), 1 Tbsp
- Guk-ganjang (Korean soup soy sauce), 1 Tbsp
- Fish sauce (or tuna extract), 1 Tbsp
- Minced garlic, 1 tsp
- Cooking wine (Mirin or Sake), 1 Tbsp
- Toasted sesame seeds, 1 tsp
- Scallions (green onions), 1 stalk (white part mainly)
- Gochugaru (Korean chili flakes), 1 Tbsp
- Guk-ganjang (Korean soup soy sauce), 1 Tbsp
- Fish sauce (or tuna extract), 1 Tbsp
- Minced garlic, 1 tsp
- Cooking wine (Mirin or Sake), 1 Tbsp
- Toasted sesame seeds, 1 tsp
Cooking Instructions
Step 1
For the scallion salad, wash the green onions, pat them dry, cut them into about 5cm lengths, and then thinly julienne them. (Using mainly the white parts will result in a crispier texture.)
Step 2
In a bowl, combine gochugaru, minced garlic, fish sauce, guk-ganjang, and cooking wine, mixing well to create the dressing for the scallion salad. This dressing is also versatile for other vegetable salads.
Step 3
Add the julienned green onions to the prepared dressing and gently toss to coat. Finally, sprinkle with toasted sesame seeds to complete the scallion salad. Store the finished salad in the refrigerator to chill for a more refreshing taste. Allowing it to sit for a while will enhance its savory flavor.
Step 4
Prepare the beef intended for Yukjeon. (Using fresh, high-quality Korean beef will yield a richer flavor.)
Step 5
Trim the tough root ends of the enoki mushrooms. Separate the strands, wash them thoroughly, drain well, and keep them chilled.
Step 6
Lightly coat the beef slices with all-purpose flour. This flour coating will help the egg wash adhere better and prevent the beef from unraveling during cooking.
Step 7
Place a generous portion of the prepared enoki mushrooms onto the floured beef slices.
Step 8
Roll the beef tightly around the enoki mushrooms, similar to making a sushi roll. The flour coating should help keep it securely wrapped.
Step 9
You now have your enoki mushroom and beef rolls, ready for their egg coating. They look promising!
Step 10
In a wide bowl, beat the eggs with 1 tsp of salt until well combined. Meanwhile, preheat a pan over medium heat. Dip each beef roll into the beaten egg, ensuring it’s evenly coated.
Step 11
Add a generous amount of cooking oil to the preheated pan. Carefully place the egg-coated enoki mushroom beef rolls into the pan. Pan-fry them, turning occasionally, until golden brown on all sides. To ensure the enoki mushrooms don’t burn and cook evenly, adjust the heat as needed and rotate the rolls to cook all surfaces.
Step 12
Arrange the cooked enoki mushroom beef rolls attractively on a serving plate. The plan is to place the prepared scallion salad in the center.
Step 13
If you have any leftover enoki mushrooms, flour, and eggs, you can easily make enoki mushroom ‘steaks’ to serve alongside. First, coat the enoki mushrooms with flour.
Step 14
Dip the floured enoki mushrooms in the beaten egg, then place them whole in the oiled pan and fry. Cooking them as a whole piece will give them a steak-like appearance. Enjoy!
Step 15
All the dishes are ready! Place the scallion salad in the center of the plate, and arrange the enoki mushroom steaks on the side for a hearty and appealing meal. Just like the Yukjeon enjoyed in Jeonju, serving these rolls with the refreshing scallion salad makes them an absolutely superb accompaniment to makgeolli. Savor the delightful combination of textures and flavors – the chewiness of the enoki mushrooms, the tenderness of the beef, and the crispness of the scallion salad!
