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Main: 6–8 leaves of Mukeunji (aged kimchi), 200g beef brisket (thinly sliced)
Vegetables: A handful of chives, 1 pack of enoki mushrooms
Cheese: Raclette cheese (as desired)
Others: Butter, salt, and black pepper
Garnish (Optional): Pink peppercorns or cheddar cheese
Cooking Steps
Prepare the Kimchi Gently shake off the fillings from the Mukeunji and squeeze out the excess moisture. This helps balance the acidity with other ingredients.
Prep the Vegetables Cut the chives to match the width of the kimchi. Remove the base of the enoki mushrooms and divide them into small bundles for easy rolling.
Roll the Ingredients Spread a leaf of kimchi, layer it with beef brisket, chives, and enoki mushrooms, then roll it tightly. Add a pinch of salt for seasoning.
Pan-fry until Golden Melt butter in a pan over medium-low heat. Grill the rolls, rotating them until golden brown. The butter will enhance the savory aroma of both the kimchi and the beef.
Melt the Cheese Once the meat is cooked and the kimchi becomes translucent, reduce the heat to low. Place thick slices of Raclette cheese on top and let them melt gently.
Finish and Serve Sprinkle with black pepper once the cheese has melted. For extra flavor and color, garnish with pink peppercorns.
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