Kimchi-Wrapped Beef Rice Bites (10 Pieces)

Squeeze excess liquid from 10 kimchi leaves and trim thick stems. For a milder flavor, briefly rinse and squeeze well.

Finely dice the onion, carrot, green pepper and shiitake mushrooms.

Heat 15 ml oil and break up the 85 g ground beef while frying; cook until the center reaches 71°C.

Add vegetables and mushrooms, sauté until softened and less watery, then stir-fry with 400 g rice and 15 ml soy sauce until evenly hot.

Turn off the heat and mix in 15 ml sesame oil, 3 g sesame seeds and 0.5 g pepper. Cool just enough to handle and shape 10 portions.

Put one rice portion on each kimchi leaf, fold in the sides and roll up. Serve promptly.