Rolled Beef with Vegetables in Soy Sauce (Seogogi Yachemarijorim)
Ingredients: A 1/4 lb. beef, 1 tsp. rice wine, 1 1/2 red pepper paste, 1 knob ginger, 4 tbsp. water B 1/4 burdock root, 1/4 cup water, 1 tbsp. soy sauce, 1 tsp. sugar C 1/4 carrot, 3 green pepper D 1/2 tomato, 5 lettuce
1. Cut the burdock root into pencil-like pieces. Scald and simmer with the B seasoning sauce.
2. Cut the carrot into the same size as the burdock root pieces and scald. Halve the green peppers to remove the seeds and cut them into thick strips.
3. Cut the beef into thin slices (about 1/8"). Wrap the green pepper, burdock root and carrot strips in the beef and slice and fasten with a skewer. Simmer the A seasoning sauce until thick, add the beef rolls and cook them until the broth is almost evaporated.
4. Place the diagonally cut rolls on lettuce leaves on a plate and garnish with the tomato.
Hint: Scalded Angelica shoots can be used instead of the green peppers.