Sabuti
Sabuti
Ingredients
For the Sabuti Dough
- 2 cups rice flour
- 1 cup cooked rice
- 1 cup water, warm, plus more as needed
For the Stir-Fry
- 2 tablespoons vegetable oil
- 1/2 red onion, medium, chopped
- 1 tablespoon ginger, fresh, minced
- 2 cloves garlic, minced
- 1/2 teaspoon red chili flakes, or to taste
- 2 tablespoons fermented soybean paste
- 1/4 teaspoon salt, or to taste
- 2 cups mustard greens, chopped
- 1/4 cup green onions, chopped
Instructions
- 1
In a large mixing bowl, combine the rice flour and cooked rice. Use your hands to thoroughly mix them together, breaking up any clumps of cooked rice.
⏱️ 5 min
- 2
Gradually add the warm water to the rice and flour mixture, about 1/4 cup at a time, kneading continuously until a firm, pliable dough is formed. The dough should be smooth and not sticky. You may not need all the water.
⏱️ 10 min
- 3
Take small portions of the dough, about 1/2 tablespoon each, and roll them between your palms into small, elongated, finger-like shapes, approximately 1 1/2 to 2 inches long. Place the formed Sabuti on a lightly floured surface to prevent sticking.
⏱️ 10 min
- 4
Bring a large pot of water to a rolling boil over high heat.
⏱️ 5 min•🌡️ 212
- 5
Carefully place the formed Sabuti into the boiling water. Do not overcrowd the pot; cook in batches if necessary. Stir gently to prevent sticking.
⏱️ 1 min•🌡️ 212
- 6
Boil the Sabuti until they float to the surface, which indicates they are cooked through. This usually takes about 3-5 minutes. Once cooked, use a slotted spoon to drain the Sabuti from the boiling water and set aside.
⏱️ 5 min•🌡️ 212
- 7
Heat the vegetable oil in a large skillet or wok over medium heat.
⏱️ 1 min
- 8
Add the chopped red onion to the hot oil and sauté for 2-3 minutes until it becomes fragrant and slightly softened.
⏱️ 3 min
- 9
Add the minced ginger to the pan and continue to sauté for 1 minute until aromatic.
⏱️ 1 min
- 10
Add the minced garlic to the pan and continue to sauté for another 30 seconds to 1 minute, being careful not to burn the garlic.
⏱️ 1 min
- 11
Stir in the red chili flakes and cook for 30 seconds to release their flavor.
⏱️ 1 min
- 12
Add the fermented soybean paste to the pan and mix well with the other ingredients, breaking it up with your spoon, and cook for 1-2 minutes.
⏱️ 2 min
- 13
Season the mixture with salt to taste. Remember that fermented soybean paste is already salty, so adjust accordingly.
⏱️ 1 min
- 14
Add the boiled Sabuti to the pan with the sautéed ingredients. Toss everything thoroughly to ensure the Sabuti are well coated with the flavorful sauce.
⏱️ 2 min
- 15
Incorporate the chopped mustard greens into the mixture and stir briefly, cooking until the greens are just wilted, about 1-2 minutes.
⏱️ 2 min
- 16
Add the chopped green onions and give a final quick stir. Remove from heat.
⏱️ 1 min
- 17
Serve the Sabuti hot and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Sabuti
For the Sabuti Dough
- 2 cups rice flour
- 1 cup cooked rice
- 1 cup water, warm, plus more as needed
For the Stir-Fry
- 2 tablespoons vegetable oil
- 1/2 red onion, medium, chopped
- 1 tablespoon ginger, fresh, minced
- 2 cloves garlic, minced
- 1/2 teaspoon red chili flakes, or to taste
- 2 tablespoons fermented soybean paste
- 1/4 teaspoon salt, or to taste
- 2 cups mustard greens, chopped
- 1/4 cup green onions, chopped
Instructions
- 1
In a large mixing bowl, combine the rice flour and cooked rice. Use your hands to thoroughly mix them together, breaking up any clumps of cooked rice.
⏱️ 5 min - 2
Gradually add the warm water to the rice and flour mixture, about 1/4 cup at a time, kneading continuously until a firm, pliable dough is formed. The dough should be smooth and not sticky. You may not need all the water.
⏱️ 10 min - 3
Take small portions of the dough, about 1/2 tablespoon each, and roll them between your palms into small, elongated, finger-like shapes, approximately 1 1/2 to 2 inches long. Place the formed Sabuti on a lightly floured surface to prevent sticking.
⏱️ 10 min - 4
Bring a large pot of water to a rolling boil over high heat.
⏱️ 5 min•🌡️ 212 - 5
Carefully place the formed Sabuti into the boiling water. Do not overcrowd the pot; cook in batches if necessary. Stir gently to prevent sticking.
⏱️ 1 min•🌡️ 212 - 6
Boil the Sabuti until they float to the surface, which indicates they are cooked through. This usually takes about 3-5 minutes. Once cooked, use a slotted spoon to drain the Sabuti from the boiling water and set aside.
⏱️ 5 min•🌡️ 212 - 7
Heat the vegetable oil in a large skillet or wok over medium heat.
⏱️ 1 min - 8
Add the chopped red onion to the hot oil and sauté for 2-3 minutes until it becomes fragrant and slightly softened.
⏱️ 3 min - 9
Add the minced ginger to the pan and continue to sauté for 1 minute until aromatic.
⏱️ 1 min - 10
Add the minced garlic to the pan and continue to sauté for another 30 seconds to 1 minute, being careful not to burn the garlic.
⏱️ 1 min - 11
Stir in the red chili flakes and cook for 30 seconds to release their flavor.
⏱️ 1 min - 12
Add the fermented soybean paste to the pan and mix well with the other ingredients, breaking it up with your spoon, and cook for 1-2 minutes.
⏱️ 2 min - 13
Season the mixture with salt to taste. Remember that fermented soybean paste is already salty, so adjust accordingly.
⏱️ 1 min - 14
Add the boiled Sabuti to the pan with the sautéed ingredients. Toss everything thoroughly to ensure the Sabuti are well coated with the flavorful sauce.
⏱️ 2 min - 15
Incorporate the chopped mustard greens into the mixture and stir briefly, cooking until the greens are just wilted, about 1-2 minutes.
⏱️ 2 min - 16
Add the chopped green onions and give a final quick stir. Remove from heat.
⏱️ 1 min - 17
Serve the Sabuti hot and enjoy!
⏱️ 1 min