Description
Thin beef wrapped around enoki mushrooms and cooked in a savory soy sesame sauce with egg and melted mozzarella. An easy, cheesy Korean-style enoki beef roll recipe served over rice.
Ingredients
Units
Scale
- For the rolls
- 12 thin slices of beef short rib
- 1 package enoki mushrooms
- 1/2 onion, chopped
- 1 tbsp Vegetable Oil
- 2 Eggs, beaten
- Shredded Mozzarella, to taste
- Roasted Sesame Seeds, to taste
- 2 stalks green onion, chopped
- For the sauce
- 1/4 cup water
- 4 tbsp Soy Sauce
- 1 tbsp Sesame Oil
- 1 tbsp granulated sugar
- 1 tsp Garlic Powder
- 1 tsp Shichimi Togarashi (or gochugaru for spicy)
- 1/2 tsp pepper
Equipment
Instructions
- Prep the aromatics. Chop the onion and set aside. Beat the Eggs in a measuring cup with a spout and set aside.
- Mix the sauce. Stir together the water, Soy Sauce, Sesame Oil, granulated sugar, Garlic Powder, Shichimi Togarashi, and pepper. For a spicy version, use gochugaru in place of the togarashi.
- Wrap the enoki. Trim the root end off the enoki and pull into small bundles, then wrap each bundle in a thin slice of beef short rib.
- Cook the onion. Heat the Vegetable Oil in a medium pan over medium-high heat and cook the onion until semi translucent.
- Add the rolls and sauce. Lay the beef-wrapped enoki on top of the onion in two rows. Pour the sauce over everything, cover, and cook for 3 minutes.
- Add egg and cheese. Pour the beaten Eggs evenly over the top. Sprinkle on as much Shredded Mozzarella as you like, cover, and cook 3 more minutes.
- Finish and serve. Top with Roasted Sesame Seeds and green onion. For a thicker sauce, cook uncovered another minute, then serve over rice.
Notes
- Use thin beef labeled for hot pot or bulgogi so it wraps easily and stays tender.
- Trim the root ends off the enoki and separate into small bundles before wrapping.
- Do not overcook the enoki so they keep a springy bite.
- No mozzarella? Monterey Jack or provolone melt nicely too.
- For more heat, use gochugaru in place of the shichimi togarashi.
- Serve over plenty of rice to soak up the sauce.
- Prep Time: 10
- Cook Time: 10
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 9g
- Sodium: 1680mg
- Fat: 34g
- Saturated Fat: 13g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 260mg