Authentic KoreanKelpRice Wraps



IngredientsMixing:Japonica Rice360g RiceRadish50g Water 200g+500gSesame SeedsOil 13gCucumber80g Japanese Pickled Radish 70gChinese Parsnip100g Cooking Oil 13gBeefGround 80g Salt 2gRice VinegarWater Appropriate AmountSoy Sauce12g Sugar 2g Green Onion Flakes 2.3g Garlic Paste 1.4g

Preparation Steps

1. Rinse the japonica rice and soak in water for about 30 minutes, then drain with a sieve for about 10 minutes (730g).CarrotWash and peel (40g), Cucumber wash, rub, cut into 20cm wide and 0.7cm thick segments, remove seeds (60g) and marinate in salt for 5 minutes before wiping dry with a cloth. Japanese pickled radish cut into 20cm wide and 0.7cm thick segments.Chinese Parsnip

Peel (86g), slice into 20cm wide and 0.7cm thick strips, marinate in rice vinegar for 2 minutes.BeefRemove blood, rinse with water, mix with seasoning sauce No.2.(70g). EggBeat the egg and salt. In a pot, add japonica rice and water, cook over high heat for about 4 minutes until boiling, continue cooking for another 4 minutes at medium heat, then reduce to low heat for 3 minutes as the grains float up, cool down for about 10 minutes, stir with salt and sesame oil.

3. InFry PanPlace a little bit of oil, add carrot and cucumber, cook over high heat for about 30 seconds each.In the fry pan place a little bit of oil, cook over medium heat with Chinese parsnip for about 3 minutes, add seasoning sauce No.1, then continue cooking on low heat for about 10 minutes.In the fry pan place a little bit of oil, cook over medium heat with ground beef for about 2 minutes.