Neobiani Ssambap (Grilled Marinated Beef Rice Wraps)
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Pear-marinated beef grilled with a garlic-soy glaze and rolled with black rice in pickled perilla leaves, served with potato, asparagus, cherry tomatoes, mushrooms, broccoli and apple. Tomatoes and black rice help lower the sodium of these rice wraps.

π₯ Ingredients
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π§Ί Korean ingredients in this recipe
- Korean MushroomsShiitake, enoki, king oyster and other everyday mushroomsπ Shop on Amazon
- Perilla Leaves (Kkaennip)Aromatic leaves for wrapping, pickling and frying
- Korean Pear (Bae)Juicy Asian pear β fruit, tenderizer and sweetener
- Garlic in Korean CookingMinced, sliced, pickled and black β the backbone of Korean flavor
- Korean Soy Sauce (Ganjang)Guk-ganjang, jin-ganjang and when to use eachπ Shop on Amazon
- Sesame Oil & Sesame SeedsThe nutty finishing touch of Korean foodπ Shop on Amazon
- Korean VinegarsBrown rice, persimmon and fruit vinegars for dressings and picklesπ Shop on Amazon
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π Cooking basics for this recipe
π Step-by-Step Instructions
Boil the potato and peel it.

Halve the asparagus and blanch briefly with the cherry tomatoes, broccoli and carrot.

Marinate the beef with pepper and grated pear juice.

Mix the soy sauce with minced garlic, sugar, pepper and sesame oil, brush onto the beef and grill. Grill the mushrooms alongside.

Soak the black rice well and cook it.

Pickle the perilla leaves briefly in soy sauce, vinegar and sugar, then roll them around the black rice and grilled beef. Serve with the vegetables and sliced apple.

π Nutrition Facts (per serving)
Nutrition values are taken from the original recipe data and are approximate.
π₯ Watch Cooking Videos
βΆSearch βNeobiani Ssambap (Grilled Marinated Beef Rice Wraps)β on YouTubeFind cooking videos, tutorials, and tipsβSource: 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.




