Korean Rice
A Korean-style seasoned rice cooked in the rice cooker on the short-grain program, topped with minced meat (the author's version uses marinated chicken).
Ingredients
| 3 cup | 720 ml | sushi rice |
| 2 cup | 480 ml | water |
| 7.5 tbsp | 115 ml | yakiniku sauce |
| 3 tsp | 15 ml | soy sauce |
| 3 tsp | 15 ml | chicken stock |
| 1.5 tbsp | 23 ml | gochujang |
| 3 tsp | 15 ml | sesame oil |
| 3 clove | garlic | |
| 1 | onion | |
| 1 | carrot, grated |
Instructions
Ingredients for the rice:
- 3 measuring cups sushi rice
- 2 measuring cups water
- 7.5 tbsp yakiniku sauce (instead of it I used 4 tbsp hoisin, 2.5 tbsp soy sauce, 1 tbsp water, 1 tsp lemon juice, 1/2 tsp sesame oil)
- 3 tsp soy sauce
- 3 tsp chicken stock
- 1.5 tbsp gochujang
- 3 tsp sesame oil
- 3 cloves garlic
- 1 onion, finely diced
- 1 carrot, grated
- Cook on the short grain rice program.
Meat topping: 2. According to the recipe it is served with a plate of minced meat (kayma). 3. I made it with a plate of chicken, marinated in: 4 tbsp soy sauce, 2 tbsp sesame oil, 1 tbsp brown sugar, 3 cloves garlic, 1 tsp ginger, 1 tbsp mirin, 1.5 tsp black pepper. 4. If I make it again with chicken, I would cook the chicken separately on the stovetop, because in the rice cooker it overcooks.