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Korean Rice In Bean Curd Pocket

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Ingredients
  Rice 2 Cup (32 tbs)
  Bean curd pockets 1 Kilogram
  Kelp 1 Small, wiped down with a wet paper towel
  Seasoned beef 1⁄2 Cup (8 tbs), chopped finely
  Soy sauce 2 Teaspoon
  Garlic 1⁄2 Teaspoon, minced
  Sugar 1 Teaspoon
  Sesame oil 1 Teaspoon
  Sesame seed 1⁄2 Teaspoon
  Cooking wine 2 Teaspoon
  Onion 1⁄2 Cup (8 tbs), chopped finely
  Carrot 1⁄2 Cup (8 tbs), chopped finely
  Vinegar 1 Tablespoon (White or black)
  Olive oil 1 Tablespoon
  Black sesame seed 1 Teaspoon
  Rice seasoning 1 Teaspoon
  Mushroom 1⁄2 Cup (8 tbs), chopped finely
  Green pepper/Green onion 1⁄2 Cup (8 tbs), chopped finely
  Salt 1 Teaspoon (To taste)
  Pepper 1 Teaspoon (To taste)
Directions

GETTING READY
1) Boil rice in water with kelp. Remove kelp once rice is steamed.

MAKING
2) In a pan, heat olive oil in pan on medium high heat.
3) Cook all the Vegetables and meat.
4) Add salt and black pepper to taste.
5) In a big bowl, mix together the rice, vinegar, black sesame seed, rice seasoning, and cooked vegetable mixture.

FINALIZING
6) Fill the bean curd pockets with the seasoned rice mixture.

SERVING
7) Serve the Bean Curd Pockets with pickled radish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Korean
Course: 
Appetizer
Taste: 
Savory
Method: 
Mixing
Ingredient: 
Rice
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes
Servings: 
8
Subtitle: 
Yubu Choi Bab

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