Beef Tenderloin Vegetable Pumpkin Leaf Wrap

Beef Tenderloin Vegetable Pumpkin Leaf Wrap

Side Dish·Grilling

Calories

173kcal

Carbs

6g

Protein

21.3g

Fat

7.1g

Sodium

150.8mg

Ingredients

Main

Pumpkin LeafRed CabbageBell PepperOnionCucumberBeefTofu

Others

KelpGochujang (Red Chili Paste)SugarVinegarPepper Powder

Pumpkin Leaf(5장), Red Cabbage(20g), Bell Pepper(50g), Onion(30g), Cucumber(30g), Beef(안심, 120g), Kelp(10g), Tofu(50g), Gochujang (Red Chili Paste)(30g), Sugar(10g), Vinegar(10g), Pepper Powder(0.2g)

Instructions

  1. 1

    Blanch the pumpkin leaf in boiling water.

    Beef Tenderloin Vegetable Pumpkin Leaf Wrap step 1
  2. 2

    Add the kelp to water and soak.

    Beef Tenderloin Vegetable Pumpkin Leaf Wrap step 2
  3. 3

    Julienne the soaked kelp.

    Beef Tenderloin Vegetable Pumpkin Leaf Wrap step 3
  4. 4

    Julienne the bell pepper, onion, cucumber, and tofu.

    Beef Tenderloin Vegetable Pumpkin Leaf Wrap step 4
  5. 5

    Mix the prepared kelp water into gochujang, and add sugar and vinegar to make the sauce.

    Beef Tenderloin Vegetable Pumpkin Leaf Wrap step 5
  6. 6

    Season the beef with salt and pepper, grill, and slice; top the pumpkin leaf with the beef and various vegetables, roll up, plate, and top with gochujang sauce.

    Beef Tenderloin Vegetable Pumpkin Leaf Wrap step 6