Wrap Rice (Ssambap)

Ingredients

Rice 140g, Chopped Beef 15g, Pepper Powder 0.01g, Sesame Oil 2g, Swiss Chard 20g, Kelp (for Wrapping) 15g, Cabbage 20g, Kale20g, Endive 20g, Perilla Leaf 10g, Watercress 1g, Squid 10g [소스 소개] 저나트륨 양념간장:간장 6g, Water 30g, Red Chili 3g, Green Chili 2g<br />저나트륨 초Gochujang (Red Chili Paste):Gochujang (Red Chili Paste) 1g, Vinegar 0.5g,Sugar 0.5g,Cider (Soda) 0.5g

Instructions

1. 1

   Mix sesame oil into the fluffy cooked rice; toss the chopped beef with pepper and sesame oil, stir-fry, then mix with the rice to make rice balls.

   
2. 2

   Blanch the Swiss chard, then season with salt, chopped garlic, and sesame oil.

   
3. 3

   Rinse the wrap kelp in water, blanch in boiling water until vibrant, and cut into 6cm widths.

   
4. 4

   Wash the kale and endive and drain, and marinate the perilla leaf in low-sodium seasoned soy sauce.

   
5. 5

   Clean the watercress and squid and blanch briefly, and thinly slice the squid.

   
6. 6

   Wrap the rice balls from 1 with each prepared ingredient, then finish with ssamjang and low-sodium vinegar gochujang.