| 2+ | 10 | 4-5 |
|---|---|---|
| hours | ingredients | servings |
Ingredients
- 450g minced meat
- ±190g bacon
- 1 small onion
- 1 cup rice
- 1 tsp salt
- ½ tbsp sesame oil
- 400ml water
- 1 heaping tbsp gochujang
- 2 tbsp soup soy sauce
- 1 tbsp fish sauce
Method
- Preheat oven to 175°C
- Cut bacon into small thick strips and render fat until bacon has colour
- In the same pan, brown the minced meat. Then add the salt and sweat down the onions, deglazing with water as needed
- Add the sesame oil and rice to the pan, frying the rice for a few minutes. Set aside
- In a sauce pot, combine 400ml water, gochujang, soy sauce, and fish sauce. Bring to boil and dissolve gochujang
- Wrap the sarmi as normal, and place in a baking dish. Pour the gochujang mixture on top of the sarmi, topping up with extra water if needed until they are almost covered
- Bake for at least 1 hour, first covered with a cartouche and then the last 10-15 minutes uncovered.