Korean Ground Beef Egg Rolls Ready Faster Than Bibimbap

Instructions:

1. In a large bowl, combine ground beef, soy sauce, sesame oil, brown sugar, ginger, garlic, and pepper. Mix well.
2. Heat a large skillet or wok over medium-high heat. Add the beef mixture and cook, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease.
3. Add the onion, carrots, and cabbage to the skillet. Cook for 3-5 minutes, until slightly softened.
4. Stir in the chopped kimchi and gochujang. Cook for another minute, stirring constantly, until well combined. Remove from heat and stir in the green onions. Let cool slightly.
5. Lay an egg roll wrapper on a clean, flat surface. Position it so one corner points towards you (like a diamond).
6. Place about 2-3 tablespoons of the beef filling in the center of the wrapper. Fold the bottom corner up and over the filling. Fold in the left and right corners tightly, creating an envelope shape.
7. Brush the top corner with egg wash. Roll the egg roll tightly towards the top corner, sealing it closed. Repeat with the remaining wrappers and filling.
8. Heat about 4 cups of vegetable oil in a large pot or deep fryer to 350°F (175°C).
9. Carefully place the egg rolls into the hot oil, being careful not to overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown and crispy.
10. Remove the egg rolls from the oil with tongs and place them on a wire rack lined with paper towels to drain.
11. In a small bowl, whisk together the gochujang, rice vinegar, honey, sesame oil, and water until smooth. Adjust water to desired consistency.
12. Serve the egg rolls hot with the gochujang dipping sauce.