Spring Rice Ball

Ingredients

재료 Bomdong (Spring Cabbage)(10g), Perilla Leaf(6g), Octopus Leg(6g), Sesame Oil(3g) Fatsia Shoot(8g), Olive Oil(4g), Watercress(3g) Rice Ball, Blanched Cockle Meat(14g), Olive Oil(4g), Rice(100g), Sesame(3g) Tofu Doenjang Stew, Sesame Oil(10g), Chopped Onion(14g), Chopped Carrot(14g) Chopped Zucchini(14g), Water(150g), Doenjang (Soybean Paste)(14g) Chili Powder(4g), Chopped Garlic(4g), Sliced Red Chili(4g) Sliced Cheongyang Chili(4g), Mashed Tofu(76g)

Instructions

1. 1

   Blanch the spring cabbage and perilla leaf and drain in a sieve.

   
2. 2

   Drain the blanched cockle meat, chop, and toss with sesame into the rice seasoned with olive oil, then shape into bite-size rice balls.

   
3. 3

   Blanch the octopus leg, soak in cold water to cool, and season with sesame oil (3g); blanch the fatsia shoot, drain, and season with olive oil.

   
4. 4

   Fill the spring cabbage with cockle rice, roll up, wrap in perilla leaf, and tie with blanched watercress to make spring rice balls.

   
5. 5

   Heat sesame oil (10g) in the pot, stir-fry onion, carrot, and zucchini, then add water, soybean paste, chili powder, chopped garlic, red chili, and cheongyang chili and boil; add tofu and braise to make thick tofu soybean paste stew.

   
6. 6

   Finish by serving the spring rice ball with octopus, fatsia shoot, and thick tofu soybean paste stew.