Roseu-Pyeonchae (Sliced Beef and Vegetables) Recipes

Ingredients :

1 pound beef tenderloin

1 tsp salt

1 tsp granulated sugar

1/4 tsp black pepper

1/2 onion, thinly sliced lengthwise

1/2 red onion, thinly sliced lengthwise

4 ounces radish sprouts

15 sesame leaves, finely chopped

8 slices green bell pepper

8 slices red bell pepper

vegetable oil

Dipping sauce -

1 tsp water

1/4 tsp soy sauce

1/2 tsp granulated sugar

1/4 tsp rice vinegar

1/4 tsp white wine

1/4 tsp orange juice

1 ounce wasabi

1 ounce grated Korean radish

1/4 tsp hot sauce

Dipping sauce - Squeeze the liquid out from the grated radishes, put them in a bowl, and add hot sauce. Combine water, soy sauce, sugar, rice vinegar, white wine and orange juice in a separate bowl and whisk to mix. Combine the two sauces. Mix in the wasabi right before cooking.

Preparation - Remove the outer fat from the beef tenderloin. Mix the salt, sugar, and black pepper and apply all around the beef and keep it refrigerated for about one hour. Heat a pan with vegetable oil over high heat and cook the beef until it turns brown (the center of the meat should still be red). Remove from the pan and wrap it in aluminum foil. Freeze it for 2 hours and then thinly slice it with a knife.

Spread the sliced meat on a serving plate and put prepared onions, radish sprouts, sesame leaves, and bell peppers in the center of the plate. To eat, wrap the vegetables in a slice of the meat and dip it in the sauce.

Serves 4

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