Korean Beef Bibimbap
★★★★★ 4.3 (108)
Credit
Whisk Media Group
Credit
Whisk Media Group
Ingredients
Method
- Place eggs in a saucepan and cover with water. Bring to the boil then cook for 3 minutes. Eggs should be soft boiled, so they don’t overcook in rolls. Drain and immerse in cold water. Peel
- To make filling, place mince, onion, carrot, garlic, parsley and mustard in a large bowl. Season with salt and pepper. Mix well
- Divide mixture into six and roll an egg into a portion of sausage mince to enclose
- Place pastry sheets on a flat surface and cut each sheet into three even strips
- Place sausage covered eggs at the end of each length of pastry. Press down gently to flatten slightly and shape mixture into a rectangle to fit pastry
- Roll up to enclose filling, brush end of pastry with egg wash to seal. Brush egg wash over each roll. Place rolls seam-side down
- AIR-FRYER METHOD: Preheat air-fryer to 180°C, place 2 rolls in the basket and cook for 20 minutes or until cooked. Remove and repeat with remaining rolls. Serve warm with relish or sauce
- OVEN METHOD: Preheat oven to 200°C/180°C (fan-forced) and line a large baking tray with baking paper. Place parcels onto tray leaving a 2cm space between them. Cook for about 35 minutes, or until pastry is golden brown and crisp
Tips & Hints:
- Dijon mustard can be removed altogether or replace with BBQ sauce.
- Uncooked rolls can be frozen for up to 2 months. Cook rolls from frozen in a hot oven (200°C) for 45 to 50 minutes or until pastry is golden brown and crisp and filling is hot.
- Great cold in a school lunch box instead of a sandwich.
- Use eggs from a 600g carton of 12 eggs.
- Place eggs in a saucepan and cover with water. Bring to the boil then cook for 3 minutes. Eggs should be soft boiled, so they don’t overcook in rolls. Drain and immerse in cold water. Peel
- To make filling, place mince, onion, carrot, garlic, parsley and mustard in a large bowl. Season with salt and pepper. Mix well
- Divide mixture into six and roll an egg into a portion of sausage mince to enclose
- Place pastry sheets on a flat surface and cut each sheet into three even strips
- Place sausage covered eggs at the end of each length of pastry. Press down gently to flatten slightly and shape mixture into a rectangle to fit pastry
- Roll up to enclose filling, brush end of pastry with egg wash to seal. Brush egg wash over each roll. Place rolls seam-side down
- AIR-FRYER METHOD: Preheat air-fryer to 180°C, place 2 rolls in the basket and cook for 20 minutes or until cooked. Remove and repeat with remaining rolls. Serve warm with relish or sauce
- OVEN METHOD: Preheat oven to 200°C/180°C (fan-forced) and line a large baking tray with baking paper. Place parcels onto tray leaving a 2cm space between them. Cook for about 35 minutes, or until pastry is golden brown and crisp
Tips & Hints:
- Dijon mustard can be removed altogether or replace with BBQ sauce.
- Uncooked rolls can be frozen for up to 2 months. Cook rolls from frozen in a hot oven (200°C) for 45 to 50 minutes or until pastry is golden brown and crisp and filling is hot.
- Great cold in a school lunch box instead of a sandwich.
- Use eggs from a 600g carton of 12 eggs.
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Winifred Coolwell
Air Fryer recipe - I made them in the air fryer 3 at a time, turned out great. Followed the recipe to a T but found the flavour very bland.
TK
Air Fryer method - I made these in my airfryer and they turned out great. Wish I could share a photo.
+ 39 star only ratings in addition to the reviews above
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