Fragrant Arugula & Beef Rolls
How to Make Delicious Arugula & Beef Rolls
Fragrant wild arugula is tucked perfectly inside tender beef rolls! This is a delightful way to get even picky eaters to finish their greens in a blink. These visually appealing and incredibly tasty Arugula & Beef Rolls are a wonderful dish to prepare with care.
Main Ingredients- Fresh Arugula (Chwinamul) 300g (choose bunches with a vibrant aroma)
- Beef (Bulgogi cut or thinly sliced) 300g
- Steamed Rice 2 bowls
- Sweet Rice Flour 1 Tbsp
- Tempura Flour 1 Tbsp
- Cooking Oil 1 Tbsp (for searing)
Arugula Seasoning- Oligodang (Corn Syrup) 2 Tbsp (for a subtle sweetness and shine)
- Toasted Sesame Seeds 1 tsp (for nutty flavor)
- Sesame Oil 1 Tbsp (for a smooth aroma)
- Flaxseed Oil 1 Tbsp (pairs wonderfully with arugula’s natural scent)
- Doenjang (Soybean Paste) 1 Tbsp (for savory depth and umami)
- Gochujang (Red Chili Paste) 1 Tbsp (balances the sweet and spicy notes)
- Sugar 1 Tbsp (to mellow the overall flavor)
- Black Pepper to taste (to remove any gaminess and enhance flavor)
Beef Marinade- Soy Sauce 1 Tbsp (for basic seasoning)
- Cooking Wine (Mirin/Sake) 1 Tbsp (to remove gaminess and add flavor)
- Sesame Oil 1 Tbsp (for tenderness and aroma)
- Toasted Sesame Seeds 1 tsp (for nuttiness)
- Sugar 1 tsp (to balance the flavors)
- Minced Garlic 1 Tbsp (to enhance the aroma)
Braising Sauce- Oligodang (Corn Syrup) 3 Tbsp (for a glossy, sweet finish)
- Soy Sauce 2 Tbsp (for deep umami)
- Tuna Extract (or Fish Sauce) 2 Tbsp (for rich umami)
- Sesame Oil 1 Tbsp (for a finishing aroma)
- Black Pepper to taste (to enhance flavor)
- Oligodang (Corn Syrup) 2 Tbsp (for a subtle sweetness and shine)
- Toasted Sesame Seeds 1 tsp (for nutty flavor)
- Sesame Oil 1 Tbsp (for a smooth aroma)
- Flaxseed Oil 1 Tbsp (pairs wonderfully with arugula’s natural scent)
- Doenjang (Soybean Paste) 1 Tbsp (for savory depth and umami)
- Gochujang (Red Chili Paste) 1 Tbsp (balances the sweet and spicy notes)
- Sugar 1 Tbsp (to mellow the overall flavor)
- Black Pepper to taste (to remove any gaminess and enhance flavor)
Beef Marinade- Soy Sauce 1 Tbsp (for basic seasoning)
- Cooking Wine (Mirin/Sake) 1 Tbsp (to remove gaminess and add flavor)
- Sesame Oil 1 Tbsp (for tenderness and aroma)
- Toasted Sesame Seeds 1 tsp (for nuttiness)
- Sugar 1 tsp (to balance the flavors)
- Minced Garlic 1 Tbsp (to enhance the aroma)
Braising Sauce- Oligodang (Corn Syrup) 3 Tbsp (for a glossy, sweet finish)
- Soy Sauce 2 Tbsp (for deep umami)
- Tuna Extract (or Fish Sauce) 2 Tbsp (for rich umami)
- Sesame Oil 1 Tbsp (for a finishing aroma)
- Black Pepper to taste (to enhance flavor)
- Oligodang (Corn Syrup) 3 Tbsp (for a glossy, sweet finish)
- Soy Sauce 2 Tbsp (for deep umami)
- Tuna Extract (or Fish Sauce) 2 Tbsp (for rich umami)
- Sesame Oil 1 Tbsp (for a finishing aroma)
- Black Pepper to taste (to enhance flavor)
Cooking Instructions
Step 1
Make the Beef Marinade: In a small bowl, combine 1 Tbsp soy sauce, 1 Tbsp cooking wine, 1 Tbsp sesame oil, 1 tsp toasted sesame seeds, 1 tsp sugar, and 1 Tbsp minced garlic. Mix well to create a flavorful marinade.
Step 2
Marinate the Beef: Lay out the thinly sliced beef. Evenly coat each slice with the prepared marinade. Marinating each piece with care will make the beef incredibly tender and delicious. Let it marinate for about 10-15 minutes.
Step 3
Blanch the Arugula: Trim and wash the fresh arugula thoroughly under running water. Bring a pot of water to a boil with a pinch of salt. Add the arugula and blanch for only 30 seconds to 1 minute. Be careful not to overcook, as it can become mushy.
Step 4
Prepare the Arugula Seasoning: Rinse the blanched arugula in cold water to cool it down, then squeeze out as much excess water as possible. In a separate bowl, combine 2 Tbsp oligodang, 1 tsp toasted sesame seeds, 1 Tbsp sesame oil, 1 Tbsp flaxseed oil, 1 Tbsp doenjang, 1 Tbsp gochujang, 1 Tbsp sugar, and a pinch of black pepper. Mix well to create a delicious seasoning.
Step 5
Dress the Arugula: Chop the squeezed arugula into bite-sized pieces (about 3-4 cm long). Add the chopped arugula to the prepared seasoning and gently mix until well coated. Ensure the natural aroma of the arugula blends well with the seasoning.
Step 6
Make the Braising Sauce: In a small bowl, whisk together 3 Tbsp oligodang, 2 Tbsp soy sauce, 2 Tbsp tuna extract (or fish sauce), 1 Tbsp sesame oil, and a pinch of black pepper. Set aside this delicious braising sauce for later.
Step 7
Coat the Beef with Flour: Lay out the marinated beef slices. Mix 1 Tbsp sweet rice flour with 1 Tbsp tempura flour and lightly coat both sides of the beef with this flour mixture. The tempura flour will add a pleasant crispiness.
Step 8
Assemble the Rolls: Place a portion of the seasoned arugula onto each floured beef slice. Roll up the beef tightly to enclose the arugula, ensuring the rolls are secure. Shape them neatly so the arugula is nicely tucked inside the beef.
Step 9
Sear the Beef Rolls: Heat 1 Tbsp of cooking oil in a pan over medium-low heat. Carefully place the beef rolls in the pan and sear them until golden brown on all sides. Turn them gently as they cook to ensure even browning.
Step 10
Braise in Sauce: Once the beef rolls are sufficiently seared, pour the prepared braising sauce into the pan. Gently roll the beef in the sauce, allowing it to reduce and coat the rolls with a glossy sheen. Keep an eye on the heat to prevent the sauce from burning. Once the sauce thickens and clings to the beef, the braising is complete.
Step 11
Serve: Place the warm steamed rice in serving bowls. Cut the braised beef and arugula rolls in half and arrange them attractively on top of the rice. Enjoy the fantastic combination of fragrant arugula and tender beef!
