"Nutritious mixed grain rice dish topped with pan-seared beef and pork patties, Korean school lunch recipe."
Estimated Nutrition
Ingredients
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Beef
120g
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Pork
120g
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Rice cakes (tteokbokki style)
100g
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Black rice
20g
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Brown rice
20g
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White rice
20g
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Millet
10g
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Zucchini
1/4
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Carrot
20g
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Tomato
150g
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Button mushrooms
20g
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Onion
30g
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Garlic, minced
10g
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Egg
1
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Spinach
30g
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Sugar
20g
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Sea salt
0.2g
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Low-sodium soy sauce
20g
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Sesame oil
5g
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Vegetable oil
1 tbsp
Local Substitutes
Instead of 떡볶이떡 (tteokbokki rice cakes)
Use: Short-grain glutinous rice or gnocchi
Reason: Similar chewy texture and binding properties
Instead of 흑미 (black rice)
Use: Wild rice or forbidden rice
Reason: Comparable nutritional value and nutty flavor
Instead of 조 (millet)
Use: Quinoa or additional brown rice
Reason: Similar grain texture and nutritional profile
Instead of 저염간장 (low-sodium soy sauce)
Use: Tamari or coconut aminos
Reason: Lower sodium alternatives with umami depth
🧑🍳 Cooking Instructions
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1
Finely mince the rice cakes
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2
Rinse black rice, brown rice, white rice, and millet thoroughly; soak in water for 30 minutes
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3
Season beef and pork with salt, minced garlic, sugar, and sesame oil
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4
Finely dice carrot and zucchini
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5
Prepare egg strips: cook beaten egg in a pan, separating into white and yellow portions for garnish
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6
Cook the soaked grain mixture as rice
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7
Mix cooked rice with seasoned meat and diced vegetables
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8
Form mixture into small patty shapes
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9
Heat oil in a pan over medium-high heat; pan-sear patties until golden and cooked through (4-5 minutes per side)
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10
Garnish with egg strips before serving
Serve in a Korean School Tray
Stainless steel compartment trays keep your meals fresh and authentic.
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