Spring Rice Ball

Ingredients

재료 1인분 봄동 10g, Perilla Leaf 6g, Octopus Leg 6g, Sesame Oil 3g 두릎 8g, Olive Oil 4g, Watercress 3g 주먹Rice 데친꼬막살 12g, Olive Oil 4g, Rice 100g, Sesame 3g 두부강Doenjang (Soybean Paste) Sesame Oil 10g, Chopped Onion 14g, Chopped Carrot 14g, Chopped Zucchini 14g, Water 150g, Doenjang (Soybean Paste) 14g, Chili Powder 4g, Chopped Garlic 4g, Red Chili 4g

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 in the pot, stir-fry onion, carrot, and zucchini, then add water, soybean paste, chili powder, chopped garlic, red chili, cheongyang chili, and 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.