Korean Food: Beef Fist Bap
Instructions
Combine the following in a bowl: cup of ground beef, 1 Tbsp of soy sauce, 1 Tbsp of dark brown sugar, 1 Tbsp of minced garlic, 1 Tbsp of green onion, 1 tsp of sesame oil, and tsp of black pepper. Mix everything together and let it marinate while you are preparing the other ingredients.
Obtain the zucchini, potato, onion, sweet peppers, and carrot. I used vegetables I had on hand, so you can use different kinds of vegetables instead. :) If I had some hot peppers, I would have added them for some heat. ;)
Chop the vegetables finely: cup of zucchini, cup of potato, cup of onion, cup of sweet peppers, and cup of carrot. It is important to chop them finely so that it will be easier to make rice balls later.
In a heated pan, brown the marinated beef.
Add the chopped vegetables and fry for about 5 minutes on medium-high. You can add a little bit of cooking oil in this step if needed.
Add 2 cups of cooked rice and the vegetables in a big bowl. Mix them gently.
Add Tbsp of sesame seeds, 1 tsp of sesame oil, and to tsp of salt for extra flavor. Adjust the amount of salt depending on your tastes. If you are going to cover your rice balls with seasoned dried seaweed, make your rice mixture less salty since the dried seaweed is salty.
Make a round ball with a spoonful of rice. Try to make the balls firm so that they will stick together. When you make the rice balls, it will be easier to work with the sticky rice if your hands are covered with a little bit of water or oil.
To make seaweed rice balls, place some pieces of seasoned dried seaweed inside of a plastic bag. Break them with your hands to make them powdery or crumbly.
Roll your rice balls in the plastic bag with the seaweed to cover the balls.
