Gochujang Carne and K-Ssambap

Steps

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

1. Blanch the chard and Korean pumpkin leaves for 1 minute and cut the chard stems into bite-size pieces. Blanch the scored tomato, peel it, and cut into 2 x 2 cm pieces; slice the red chili pepper thin. Cut the onion into 1 x 1 cm pieces, cut the carrot into long 10 cm strips, and blanch in boiling water for 1 minute.
2. Remove the blood from the beef with paper towels. Blend the cashews and unsweetened soy milk in a blender to make cashew cream.
3. In a preheated pan, boil the rice flour and water (25 ml) over medium heat for 30 seconds, then turn off the heat and add the gochugaru, paprika powder, shiitake mushroom powder, meju powder, and finely grated pear to make homemade gochujang.
4. Stir-fry the prepared beef in a pan with olive oil until well browned and let cool. In a pan, stir-fry the prepared onion and minced garlic; when brown, add the stir-fried beef, prepared tomato, water (125 ml), curry powder, oregano, and homemade gochujang and boil over high heat for 10 minutes. Add the kidney beans and simmer for 5 more minutes to make the gochujang carne.
5. Mix the warm brown rice and sesame oil evenly in a bowl. Divide into bite-size portions, wrap in the blanched chard and pumpkin leaves, and tie with the blanched carrot to make ssambap.
6. Put the gochujang carne and ssambap in a bowl. Drizzle with the cashew cream and finish with the prepared chard stems, red chili pepper, and sesame seeds on top.