Homemade Frozen Beef Rolls for Shabu-Shabu or Korean BBQ

Ingredients

• boneless beef short rib (Naturally marbled; suitable for shabu-shabu or Korean barbecue.)
• beef with visible fat running through it (A less expensive alternative cut; choose a section with fat running throughout so it tastes similar when rolled.)

Steps

1. 1

   Choose a beef cut. Naturally marbled boneless short rib is one option and is described as suitable for shabu-shabu or Korean barbecue.

2. 2

   Alternatively, choose a less expensive section of beef with visible fat running through the meat. The source notes that, once rolled, it tastes almost the same as the more heavily marbled short rib.

3. 3

   At home, portion the beef into manageable pieces for shaping and freezing.

4. 4

   For one shaping method, cut the meat into a shape that fits a rectangular toast pan. Press the meat firmly into the pan to form a squared beef roll.

5. 5

   As another option, use a suitable cylindrical container, such as a chip can. Cut the meat into strips about four fingers wide, then load the strips into the container to form a cylindrical roll.

6. 6

   Freeze the shaped beef rolls overnight until completely solid. The source emphasizes that the rolls should be rock solid before the next step, which is slicing with a meat slicer.

Notes

The video is about preparing beef for a later slicing step; it does not provide a cooking temperature, slicing thickness, exact beef weight, or detailed instructions for removing the shaped roll from the container. The source mentions a freezer bag, rectangular toast pan, and chip can as shaping or freezing options. Use appropriate food-safe containers and follow safe raw-meat handling practices.

Nutrition per serving

• main
• shabu-shabu
• Korean barbecue
• beef
• freezer-prep
• make-ahead
• no-cook-preparation