Steps
How to make it
Prep 25 min · Cook 20 min
- Rinse and drain 100 g cabbage; use large leaves as wrappers (or heat a tortilla in a dry skillet over medium heat 20–30 seconds per side until lightly spotted but still soft and pliable). Cut scallions into long sections.
- Marinate 180 g beef brisket slices with 1 Tbsp soy sauce, minced garlic from 1 head of garlic, and a little sugar for 10 minutes. If 150 g Korean rice cakes are firm from refrigeration, soak in warm water 10 minutes until slightly softened.
- Pour 1 Tbsp toasted sesame oil into a skillet over medium heat. Lay out beef slices and pan-fry about 1 minute per side until colored with light char. Add rice cakes and garlic slices; stir-fry 2 minutes until meat is cooked and rice cakes are soft and chewy. Slice into strips.
- In a small bowl, mix 1.5 Tbsp Korean chili paste with a little sesame oil into a drizzle sauce. Arrange cabbage leaves (or tortillas), meat strips, rice cakes, scallion sections, garlic slices, and sauce separately.
- Lay a cabbage leaf (or tortilla) flat. Stack from bottom to top: scallion sections → meat strips → rice cake strips → garlic slices (drizzle sauce last to keep the wrapper from getting soggy).
- Roll tightly from the bottom into a cylinder. Fold in both ends, then roll once more to secure the filling.
- Cut in half or on a diagonal to show the cross-section. Plate and drizzle a little more Korean chili paste if desired; sprinkle with chopped scallions and sesame seeds and serve hot.
