Korean Rice in Bean Curd Pocket Recipe Video


Preparation Time15 MinCooking Time30 Min
Ready In45 MinDifficulty LevelEasy
Health IndexAverageServings8
DishMain Ingredient


 Rice2 Cup (32 tbs)
 Bean curd pockets1 Kilogram
 Kelp1 Small, wiped down with a wet paper towel
 Seasoned beef1⁄2 Cup (8 tbs), chopped finely
 Soy sauce2 Teaspoon
 Garlic1⁄2 Teaspoon, minced
 Sugar1 Teaspoon
 Sesame oil1 Teaspoon
 Sesame seed1⁄2 Teaspoon
 Cooking wine2 Teaspoon
 Onion1⁄2 Cup (8 tbs), chopped finely
 Carrot1⁄2 Cup (8 tbs), chopped finely
 Vinegar1 Tablespoon (White or black)
 Olive oil1 Tablespoon
 Black sesame seed1 Teaspoon
 Rice seasoning1 Teaspoon
 Mushroom1⁄2 Cup (8 tbs), chopped finely
 Green pepper/Green onion1⁄2 Cup (8 tbs), chopped finely
 Salt1 Teaspoon (To taste)
 Pepper1 Teaspoon (To taste)

Nutrition Facts

Serving size

Calories 456 Calories from Fat 112

% Daily Value*

Total Fat 13 g19.3%

Saturated Fat 1.5 g7.5%

Trans Fat 0 g

Cholesterol 13.4 mg

Sodium 936.4 mg39%

Total Carbohydrates 66 g22.2%

Dietary Fiber 1.4 g5.4%

Sugars 4.1 g

Protein 21 g41.1%

Vitamin A 28.1% Vitamin C 14.2%

Calcium 3.1% Iron 6%

*Based on a 2000 Calorie diet


1) Boil rice in water with kelp. Remove kelp once rice is steamed.

2) In a pan, heat olive oil in pan on medium high heat.
3) Cook all the Vegetables and meat.
4) Add salt and black pepper to taste.
5) In a big bowl, mix together the rice, vinegar, black sesame seed, rice seasoning, and cooked vegetable mixture.

6) Fill the bean curd pockets with the seasoned rice mixture.

7) Serve the Bean Curd Pockets with pickled radish.