Ingredients
-450 g (2½cups) non-glutinous rice, 600 g (3 cups) water
-300 g young pumpkin, 2 g (½ tsp) salt
-200 g skinned bellflower roots, 4 g (1 tsp) salt
-120 g beef (top round), 200 g soaked bracken
-seasoning sauce : 18 g (1 tbsp) soy sauce, 6 g (½ tbsp) sugar, 9 g (2 tsp) minced green onion 5.5 g (1 tsp) minced garlic, 2 g (1 tsp) sesame salt, 0.3 g (⅛ tsp) ground black pepper 4 g (1 tsp) sesame oil
-2 ea (120 g) egg,
-3 g kelps, 26 g (2 tbsp) edible oil
-fried red pepper paste : 95 g (5 tbsp) red pepper paste, 20 g minced beef, 9 g (2 tsp) minced green onion 5.5 g (1 tsp) minced garlic, 90 g (6 tbsp) water, 18 g (1½ tbsp) sugar 19 g (1½ tbsp) sesame oil
Preparation
- Wash the rice, soak in water for 30 min. drain water on a strainer for 10 min. (550 g).
- Cut the young pumpkin into 5~6 cm-long, then cut them into 0.3 cm-wide/thick round, shred into matchstick, soak with salt for 10 min. wipe water with cotton cloths. Shred bellflower roots into 5~6 cm-long and 0.3 cm-wide/thick, add salt and fumble them with hands, let it sit for 10 min. then rinse and squeeze water out.
- Clean blood of beef with cotton cloths, shred into 6 cm-long and 0.3 cm-wide/thick. Wash the bracken, cut into 5 cm-long. Season beef and bracken with seasoning sauce respectively.
- Panfry egg for yellow/white egg garnish, shred it into 5 cm-long and 0.3 cm-wide/thick.
