Sundae-Style Rice Sausage

A toddler-friendly take on Korean sundae using seasoned rice and soybean sprouts shaped into little logs. No casing needed.

Ingredients

Rice1/3 cup cooked

Kongnamul (Soybean Sprouts)30g

Sesame1 tsp

Instructions

1. 1Blanch 30g kongnamul for 3 minutes, drain, and chop finely.
2. 2Mix chopped kongnamul into 1/3 cup cooked rice with 1 tsp sesame.
3. 3Shape the mixture into small finger-sized logs using plastic wrap.
4. 4Steam for 5 minutes to set, unwrap, and serve warm.

Burpi

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