Rice Dishes

Kale Rice Wraps with Cheonggukjang Pork

Name: Kale Rice Wraps with Cheonggukjang Pork
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 20 g Pork; 30 g Cheonggukjang; 100 g Cooked rice; 50 g Kale; 10 g Dried anchovies; 40 g Korean radish; 80 g Onion; 100 g Apple; a little Red chili pepper (garnish); as needed Water

청국장지짐 케일쌈밥

Rice mixed with cheonggukjang stir-fried with pork and onion in an anchovy-radish-apple broth, rolled in blanched kale and halved, garnished with red chili. The sweetness of the broth and onion means no sugar is needed.

📝 Step-by-Step Instructions

Simmer the anchovies, radish, half of the onion and the apple to make a broth.

Kale Rice Wraps with Cheonggukjang Pork — step 1

Finely chop the remaining onion and the pork.

Kale Rice Wraps with Cheonggukjang Pork — step 2

Stir-fry the cheonggukjang with some of the broth, the onion and pork.

Kale Rice Wraps with Cheonggukjang Pork — step 3

Blanch the kale briefly, cool and pat dry.

Kale Rice Wraps with Cheonggukjang Pork — step 4

Mix the rice with the cheonggukjang mixture, roll in the kale and cut in half.

Kale Rice Wraps with Cheonggukjang Pork — step 5

Plate and garnish with diagonally sliced red chili.

Kale Rice Wraps with Cheonggukjang Pork — step 6

📊 Nutrition Facts (per serving)

398Calories (kcal)

65.4 gCarbs

19.2 gProtein

6.6 gFat

4.3 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.