Two Korean Recipes | Veggiecation© a Culinary-Nutrition Education Program About Vegetables
Recipes
Thursday, 17 July 2014 11:50

Two Korean Recipes

Bell Pepper Riceballs

TOOLS and EQUIPMENT:

Knife

Cutting Board

Mixing Bowl

Measuring Cups & Spoons

Spoon

Rice Cooker/Stove & Stove Top

Saute Pan & Stove Top (optional)

Cookie Cutter/Riceball Molds (optional)

YIELD:  4 Servings

INGREDIENTS

1 cup Rice 

4 tsp Onion 

6 tsp Green Bell Pepper, diced

6 tsp Red Bell Pepper diced

1/8 tsp Grounded Dried Seaweed 

1 tsp Sesame Oil 

1 tsp Salt 

1 tsp Cooking Oil 

 

Wash and dice the Green Bell Peppers, Red Bell Peppers, and Onion 

In a frying pan cook (optional) the Green Bell Peppers, Red Bell Peppers, and Onion with oil. 

In the mixing bowl, mix the cooked rice, cooked vegetables, grounded seaweed, sesame oil, and salt.

Place the mixed ingredients into the riceball mold or use your hands to roll into four round rice balls.

Place the finished riceballs on a plate, serve, and enjoy!

 

Riceballs

Radish Salad (Cocktuki)

TOOLS and EQUIPMENT:

Knife

Cutting Board

Mixing Bowl

Measuring Cups & Spoons

Spoon

YIELD:  4 Servings

INGREDIENTS

2 cups of Daikon Radish, cut into 1cm cubes

¼ tsp of minced garlic 

½ tsp of Scallion/Spring Onion, cut into 1-2 inch pieces

¾ tsp of Red pepper flakes (The spice level can range based on preference) 

¼ tsp of Sugar 

Salt to taste

 

Combine all ingredients in medium mixing bowl and mix well.

Add salt to taste.

Serve and enjoy!

 

Radish Salad

 

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* This course also qualifies for 3 CHES/MCHES CEU credits.

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