Korean Spring Rolls (Chilled Beef & Vegetable Rolls)

Steps

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1. 1
   Rinse the bean sprouts and blanch them in salted boiling water for 3 minutes. Drain, rinse with cold water until cooled, and pat dry thoroughly.
   ▶ ≈0:08
2. 2
   Reserve the bean sprout cooking liquid, add 100 ml soju and 0.5 tbsp minced garlic, and bring back to a boil.
   ▶ ≈0:24
3. 3
   Add all 300 g of thinly sliced beef to the boiling broth and poach until just cooked through. Remove and rinse with cold water to remove excess fat.
   ▶ ≈0:30
4. 4
   In a separate skillet, bring 200 ml water, 100 ml soju, 3 tbsp soy sauce, and 0.5 tbsp sugar to a simmer over medium heat. Add the beef and simmer for 2–3 minutes to season, stirring gently. Drain and let cool completely.
   ▶ ≈0:51
5. 5
   Using a mandoline slicer or vegetable peeler, cut the cucumber into very thin, long slices. Cut the red bell pepper (or carrot) into thin strips.
   ▶ ≈1:07
6. 6
   Lay a cucumber slice flat on a cutting board. Place 1–2 layers of seasoned beef on one end, add bell pepper strips and bean sprouts, then roll tightly from the filled end.
   ▶ ≈1:34
7. 7
   Make the sauce: combine 1 tbsp soy sauce, 1 tbsp minced garlic, 1 tbsp sugar, 1/3 tbsp salt, 1 tbsp corn syrup, 3 tbsp vinegar, and 1 tbsp yellow mustard. Stir in 0.5 tbsp sesame oil and 0.5 tbsp sesame seeds, mixing thoroughly until the mustard is fully incorporated.
   ▶ ≈1:57
8. 8
   Arrange the rolls on a plate and generously drizzle with the sauce before serving.
   ▶ ≈2:21