Five-color Wrap Rice with Cold Cucumber Soup

Ingredients

Pork(안심, 100g), Rice(200g), Balloon Flower Root(30g), Zucchini(1/2개), Onion(30g), Red Chili(1개), Watercress(20g), Cucumber(50g), Mung Bean Jelly(20g), Pickled Radish (for Wrapping)(20g), Egg(1개), Rice Paper(5장), Gochujang (Red Chili Paste)(20g), Salt(0.3g), Sesame Oil(5g), Chili Powder(10g)

Instructions

1. 1

   Wash the rice thoroughly, soak for about 30 minutes, and cook.

   
2. 2

   Beat the egg, add salt, make egg garnish, and julienne.

   
3. 3

   Julienne the balloon flower root, zucchini, onion, and red chili, lightly salt and stir-fry; julienne the green mung bean jelly and toss with sesame oil.

   
4. 4

   Season the pork tenderloin with salt and pepper and cook in a pan.

   
5. 5

   Add vinegar, sugar, and salt to cold water and add julienned cucumber to make cold soup.

   
6. 6

   Mix gochujang and chili powder to make the wrap rice sauce; dip the rice paper in water, drain, and top with rice, the prepared vegetables, egg garnish, pickled radish, and the wrap sauce, roll up, and tie with blanched watercress.