Korean beef bulgogi Vietnamese spring rolls
Korean beef bulgogi and bitter spring greens are mixed together to make the guest's invitation more luxurious
3 serving
Within 60 minutes
아담여인
Ingredients
  • Beef bulgogi
    510g
  • Carrot
    1/2ea
  • onion
    1/2ea
  • a purple onion
    1/4ea
  • rice paper
    suitably
  • Chamnamul (Chamnamul) (Chamnamul)
    50g
  • a wild vegetable
    50g
  • water parsley
    suitably
  • Soy sauce
    2TS
  • apple
    1/4ea
  • Sugar
    1TS
  • cooking wine
    1TS
  • leek
    1TS
  • crushed garlic
    1ts
  • salted anchovies
    2TS
  • Vinegar
    1.5TS
  • Honey
    1TS
  • Red pepper
    1/2ea
  • Green pepper
    1/2ea
Cooking Steps
STEP 1/6
Marinate bulgogi Korean beef in the sauce and let it ripen in the refrigerator for about 30 minutes.
STEP 2/6
While the meat is being marinated, let's touch the vegetables.
I washed and prepared various spring greens (chamnamul, stone greens, water parsley) with a bitter taste..
In addition, cut carrots, onions, and cabbages into thin slices.
STEP 3/6
Stir-fry seasoned Korean beef bulgogi in an ungreased pan.
STEP 4/6
Put rice paper in hot water on the plate and put various vegetables, spring greens, and Korean beef bulgogi.
STEP 5/6
Roll it! I rolled it thoroughly
STEP 6/6
Prepare the anchovy sauce according to the amount.
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