Side Dishes

Kabocha Crepe Rolls with Beef & Vegetables

Name: Kabocha Crepe Rolls with Beef & Vegetables
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 70 g Beef; 10 g Low-sodium soy sauce; 10 g Minced garlic; 10 g Sugar; 30 g Bell pepper; 20 g Cucumber; 20 g Red cabbage; 20 g Apple; 10 g Sugar (for apple soak); 20 g Enoki mushrooms; 5 g Radish sprouts; 100 g Kabocha squash; 50 g All-purpose flour; 0.5 g Salt; as needed Water; 10 g Minced garlic; 20 g Onion, minced; 20 g Olive oil; 10 g Sugar; 20 g Vinegar; 0.5 g Salt

단호박소고기롤

Golden kabocha squash crepes rolled around soy-garlic beef, apple, enoki and crunchy vegetables, served with a tangy onion vinaigrette. The sweet squash crepe and fresh fillings provide great flavor even with little sodium.

📝 Step-by-Step Instructions

Cut the kabocha into eighths, scoop out the seeds and steam for 15–20 minutes until tender.

Kabocha Crepe Rolls with Beef & Vegetables — step 1

Julienne the beef, season with garlic, soy sauce and sugar, stir-fry and let cool.

Kabocha Crepe Rolls with Beef & Vegetables — step 2

Julienne the bell pepper, cucumber and red cabbage. Soak the radish sprouts briefly in water. Julienne the apple and soak briefly in sugar water. Trim the enoki and divide into small bunches.

Kabocha Crepe Rolls with Beef & Vegetables — step 3

Mix the minced garlic, onion, olive oil, sugar, vinegar and salt to make the sauce.

Kabocha Crepe Rolls with Beef & Vegetables — step 4

Peel the steamed kabocha, press it through a sieve, and mix with the flour, a little water and salt to make a batter.

Kabocha Crepe Rolls with Beef & Vegetables — step 5

Brush a pan with olive oil and cook a ladleful of batter at a time into crepes. Let them cool slightly, fill with the beef and vegetables, roll up and serve with the sauce.

Kabocha Crepe Rolls with Beef & Vegetables — step 6

📊 Nutrition Facts (per serving)

444.9Calories (kcal)

66.9 gCarbs

10.2 gProtein

15.2 gFat

248.3 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.