Gochujang Carne and K-Ssambap

Ingredients

주재료 Swiss Chard 15g, Pumpkin Leaf 20g, Tomato 95g, Red Chili 5g, Onion 36g, Carrot 3g, Beef 70g, Cashew Nuts 5g, Unsweetened Soy Milk 15g, Chopped Garlic 15g, Kidney Beans 20g, Brown Rice 130g 고추장 재료 Rice Flour 1g, Water 25ml, Chili Powder 5g, Bell Pepper Powder 4g, Shiitake Mushroom Powder 3g, Meju (Fermented Soybean) Powder 2g, Korean Pear 25g 양념 Olive Oil 10g, Water 125ml, Curry Powder 0.5g, Oregano 1g, Sesame Oil 3g, Sesame 1g

Instructions

1. 1

   Blanch Swiss chard and pumpkin leaf for 1 minute, and cut the Swiss chard stem into bite-size pieces. Blanch the scored tomato, peel, and cut into 2x2cm pieces; slice the red chili thin. Cut the onion into 1x1cm pieces, cut the carrot into 10cm lengths, and blanch in boiling water for 1 minute.

   
2. 2

   Remove the blood from the beef with a paper towel. Blend cashew and unsweetened soy milk to make cashew cream.

   
3. 3

   Add rice flour and water (25ml) to a preheated pan and boil over medium heat for 30 seconds, turn off the heat, and add chili powder, paprika powder, shiitake mushroom powder, meju powder, and finely grated Korean pear to make homemade gochujang.

   
4. 4

   Heat olive oil in a pan and stir-fry the prepared beef until crisp, then cool. Stir-fry the prepared onion and chopped garlic in the pan, and once browned, add the stir-fried beef, the prepared tomato, water (125ml), curry powder, oregano, and homemade gochujang, and boil over high heat for 10 minutes. Add kidney bean and braise for 5 more minutes to make gochujang carne.

   
5. 5

   Mix warm brown rice and sesame oil evenly in a bowl. Divide into bite-size portions, wrap in blanched Swiss chard and pumpkin leaf, and tie with blanched carrot to make wrap rice.

   
6. 6

   Place the gochujang carne and wrap rice in a bowl. Drizzle with cashew cream and top with the prepared Swiss chard stem, red chili, and sesame to finish.