Cabbage Rolls (Yangbaechu Roll)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Wash the brown rice and rice and soak for 30 minutes, drain, and cook with kelp-steeped water (equal in amount to the soaked rice). Let it cool and mix in the shrimp powder.
2. Steam the cabbage for 15 to 20 minutes.
3. Cook the thinly sliced beef in a pan.
4. Thinly slice the wild chives to about 0.5cm and toss with the soy sauce and sesame oil.
5. On a bamboo mat, layer the cabbage, meat and rice in that order and roll up to make the cabbage roll.
6. Cut the roll into bite-size pieces, plate them, and finish with the wild chive salad and sliced red chili pepper on top.