I prepared for you who want to go to a spring picnic: making spring rice balls

Nowadays, the undeniable warmth in the air is announcing springtime.
Now, you can see spring has come here, 'Vege is', as well.
Here’s the perfect recipe for springtime.
It is Spring Rice Ball with the overflowing spring vibe.
Vitamin-rich gomchwi, kale, and napa cabbage leaves round these cute rice balls out.
These rice balls, stuffed with the chopped braised burdock and wrapped in the blanched leaves, are perfect for a spring picnic lunch indeed.
🌼 Spring Rice Ball / Serves 2 (12 pieces)/ Easy /30 min.
[Ingredients] 4 leaves of gomchwi, 4 leaves of kale, 2~3 leaves of napa cabbage, 2 bowls of cooked rice (400g), a quarter of burdock root, cooking oil
[Ingredients for burdock-braising sauce] 2 tbsp of soy sauce, a half tbsp of oligo syrup, 1 tsp of minced garlic (optional), a little bit of pepper, a little bit of sesame seeds
[Ingredients for rice seasoning] 1 tbsp of sesame oil, 1 quarter tsp of salt, a half tsp of sesame seeds.
1. After adding one tablespoon of salt to the boiling water, blanch the gomchwi, kale, and cabbage leaves in it. Then place them in cold water and squeeze them out with your hands.
(tip. Blanch gomchwi and kale for 10~15 seconds, napa cabbage for 30 seconds.)
2. Chop the washed burdock into tiny pieces. Stir-fry the burdock on a heated pan, and add the braising sauce, and then braise them for 5 minutes on medium heat.
3. Mix the rice, the rice-seasoning ingredients and the braised burdock in a bowl. Roll this into one-bite size balls.
4.Wrap the rice balls with the blanched leaves. And serve them on a plate.
(tip. If the leaves are small, you can use two of them, overlapped.)
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