Korean Beef Rolls with Perilla and Bell Pepper (6 Pieces, 2 Servings)

Rinse perilla leaves and peppers under running water. Remove pepper seeds, cut into thin 6 cm strips, and divide into six bundles. Use separate cutting boards and knives for raw beef and vegetables.

Lay out six beef slices and distribute the salt and black pepper lightly. Do not rinse raw beef.

Place one perilla leaf and a bundle of pepper strips on each beef slice. Roll tightly and place seam-side down.

Mix 1 tbsp soy sauce, 1 tbsp water, 1 tbsp vinegar and 1 tsp sugar for dipping. Keep the sauce away from raw meat.

Heat 1 tsp oil in a skillet over medium-low heat. Start with the seam-side down, then turn the rolls to cook all sides evenly.

Check the center of the beef in a thick roll with a food thermometer: at least 63°C (145°F). Remove from heat and rest for 3 minutes. Cooking time varies with thickness and heat.

Plate all six cooked rolls and serve the dipping sauce separately. Refrigerate leftovers within 2 hours after cooking.