Steamed Chadolbaegi

5 from 1 vote

Thinly sliced brisket wrapped around a medley of fresh veggies

Course: Easy

Servings: people

If you're Chadolbaegi is frozen, thaw out at room temperature (if it's frozen, you won't be able to roll it)
Julienne carrot, asian chives and onions into thin slices. Use your hands to split the enoki mushroom into small bundles. Toss all of them together like a salad.
Next, snap the stems off the perilla leaves. Then use a knife and cut the perilla leaf in half.
Lay out each Chadolbaegi piece flat on your cutting board.
Then place a perilla leaf on the chadolbaegi. Grab a handful of the mixed veggies and place on top. Take one side and roll to the end. (Note: If your meat unravels, dip your finger in flour and rub it on each end. It will help it stick together)

Place handful of Mungbean Sprouts on your steamer.
Then arrange each of your Chadolbaegi rolls on your steamer.
Next, take out a large pot and fill with an adequate amount of water. Place steamer into pot and bring water up to a boil.
Once it comes to boil, let it steam for 4-5 minutes.
In the meanwhile, make the dipping sauce: Mix Peanut Butter (2T), Sugar (1T), Fish Sauce (1.5T), Sesame Seeds (2T), Vinegar (2T), Minced Garlic (½T). Garnish sauce with few pieces of green onion.
After 5 minutes of steaming, check on the pot. If the onion has turned translucent, it should be ready. Turn off the heat.
Take out carefully and serve immediately! Eat with a bowl of rice.