Beef and Kimchi Rice Paper Rolls

Ingredients for the kimchi:

• 1 cup sea salt
• 1 head Chinese cabbage, sliced into 4 cm rectangular slices
• 1 1/2 tbsp salt
• 500g Daikon radish, sliced into ½ cm slices
• 2 tbsp rice flour
• 1/2 cup chilli powder, or to taste
• 5–6 garlic cloves
• 2 cm piece ginger
• ½ white onion, diced
• 1 tbsp salted shrimp paste
• 2–3 tbsp fish sauce
• 2 tbsp sugar
• 3–4 spring onions, sliced

Instructions for the kimchi, standing time 3 days:

1. Combine the salt with 3 cups water and stir until the salt dissolves. Pour the salt water over the cabbage in a large bowl and let stand for at least 3 hours, or until the cabbage is wilted. Wash the cabbage three times and drain well. Set aside.
2. Mix the salt with the radish in a bowl, leave for 15 minutes, then drain and set aside.
3. Place 1 cup water and rice flour in a small pot and bring the paste to a boil, stirring continuously. This should take about 1 minute. Turn off the heat, place the rice paste into a bowl and let it cool.
4. Mix the chilli powder with the rice paste and set aside. Blend the garlic, ginger, onion and salted shrimp in a blender.
5. Mix all the ingredients with the cabbage in a large bowl, adding the spring onions towards the end.
6. Pack the kimchi into a container and let it ferment for 2–3 days.

Ingredients for the beef:

• 1 tablespoon olive oil
• 500g beef topside
• 1 red onion, sliced
• 1 green capsicum, cut into strips
• 2 garlic cloves, crushed
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 400g tinned diced tomatoes

Method for the beef:

1. Heat the oil in a large frying pan over medium-high heat.
2. Add the beef and cook for 5 mins or until browned. Transfer to a plate. Add onion and capsicum to the pan and cook, stirring, for 5 mins or until softened.
3. Add garlic, paprika and oregano and cook for 30 seconds or until fragrant. Add tomato and 125ml water and bring to a simmer. Return beef to pan and season with salt and pepper.
4. Reduce heat to low and cook, stirring occasionally, for 1 hour 20 mins or until beef is fork tender.
5. Using two forks, shred the beef in pan.

Chilli Mayonnaise:

• 2/3 cup whole egg mayonnaise
• 1 tablespoon sweet chilli sauce

To make the chilli mayonnaise, combine the mayonnaise and sweet chilli sauce in a small bowl. Season with salt and pepper.

Assembly:

1. Put rice paper sheets onto wet kitchen towels.
2. Portion shredded beef and kimchi onto them, top with a squirt of chilli mayonnaise and finely sliced spring onions.
3. Roll tightly and chill.