Recipe

Doenjang Rice Ball

: 400g steamed sticky rice
1 shitake mushroom, soaked
1 white button mushroom
30g oyster mushrooms
30g carrot
1/4 capsicum
a drizzle of olive oil

[Doenjang Sauce]
2 tbsp Sempio Soybean Paste, Classic
1 tbsp Sempio Soy Sauce 501 ,
1 tsp minced garlic
1 tsp spring onion, chopped
1 tbsp sesame oil
cracked sesame
salt to taste

: 1.Finely chop shitake, white button mushroom, oyster mushroom, carrot, and capsicum.
2.Mix all the ingredients for Doenjang sauce. Stir well. Add chopped vegetables to the mixture to coat evenly.
3.Heat oil in skillet over medium heat, and add the chopped vegetables to cook.
4.Add steamed rice to the skillet. Stir well to mix with the vegetables. Remove from the heat when the vegetables are thoroughly cooked. Season to taste with sesame and salt.
5.Make rice balls with hands to serve.