Thinly slice red and yellow paprika, prepare enoki mushrooms and perilla leaves.

Dice leftover paprika and pickled radish finely for rice ball filling.

Season thinly sliced beef with salt and pepper, then layer perilla leaves and vegetables on top.

Roll the beef tightly with the vegetables inside.

Sauté diced paprika in cooking oil for rice ball preparation.

Mix cooked paprika, pickled radish, and rice with pepper, salt, and sesame oil, then form into balls.

Layer beef, perilla leaves, and rice balls, then roll tightly.

Prepare sauce by mixing soy sauce, oligosaccharide, water, cooking wine, sesame oil, salt, pepper, and sugar.

Cook beef rolls lightly before adding sauce.

Add sauce and simmer until the rolls are fully cooked and glazed.