Kimchi Rouladen in Gochujang Braise (German × Korean)

Method

1. Pound the beef between sheets of cling film to an even 5 mm, about 20 × 12 cm. Season one side lightly with salt and pepper, then mix the mustard with part of the gochujang and spread it thinly over the meat. Kimchi is salty, so go easy on the salt.

   Add in this stepThin topside beef slices (about 160 g each) 2Salt 1 pinchBlack pepper 2 pinchMedium-hot mustard 2 tspGochujang (Korean chilli paste) ¾ tbsp

2. Squeeze the kimchi well and cut it into 3 cm pieces; trim half the spring onions to the width of the meat. Lay the bacon over the beef and put the kimchi and spring onion at one short end. Fold in the sides by 2 cm, roll up tightly and secure with toothpicks or kitchen string.

   Add in this stepThin bacon rashers 2Ripe cabbage kimchi, squeezed of juice 80 gSpring onions (scallions) 15 g

3. Heat the oil in a heavy 22 cm pot over medium-high heat and brown the rolls for 7 min, turning, until deep brown all over. Lift them out.

   Add in this stepVegetable oil 1½ tbsp

   medium-high heat

4. Add the sliced onion and chopped garlic to the same pot and cook on medium heat for 3 min, until softened. Stir in the rest of the gochujang for 30 seconds until fragrant, then add the soy sauce, honey and stock, scraping up the base. Return the rolls, bring to a simmer, cover, turn down to low heat and braise for 1 h 15 min, turning once. They are ready when a chopstick slides in easily.

   Add in this stepOnion 80 gGarlic cloves 2Gochujang (Korean chilli paste) 1¼ tbspSoy sauce 1½ tbspHoney 1 tbspBeef stock (or water) 350 ml

   medium heat→low heat

5. Uncover, turn up to medium-high heat and cook for 5 min, spooning the sauce over the rolls, until glossy and thick. Stir the bottom so it doesn't catch. Turn off the heat and drizzle with sesame oil.

   Add in this stepToasted sesame oil 1 tsp

   medium-high heat

6. Remove the toothpicks or string and cut each roll into three to show the spiral. Spoon over the sauce, scatter with the remaining spring onions, sliced, and the sesame seeds, and serve with hot rice.

   Add in this stepSpring onions (scallions) 15 gToasted sesame seeds 1 tsp