Korean Rice Pot Recipes

DAKJUK (KOREAN CHICKEN PORRIDGE)

Steps:

• Soak the rice for about an hour, and drain.
• Finely chop the vegetables.
• Add 2 tablespoons of sesame oil to a medium size pot. Add the rice and stir-fry for a few minutes over medium heat, until the rice turns translucent.
• Pour the stock to the pot and bring it to a boil. Continue to cook, stirring occasionally for about 20 to 25 minutes, or until the rice is cooked and softened. Start with medium low heat, but reduce to lower heat when the stock is visibly reduced. Stir occasionally (more frequently as the stock is reduced) so the rice doesn't stick to the bottom of the pot.
• Stir in the vegetables, cover, and simmer for an additional 10 to 15 minutes until the vegetables are soft. You can also adjust the consistency of the porridge to your taste by adding more stock or water.
• Since the chicken is already cooked, stir it in during the last few minutes of simmering, leaving some to use as a garnish, if desired. You can add salt and pepper at the end or serve on the side. Serve hot with the optional garnish on top.

KOREAN BEEF AND RICE

Steps:

• In a large skillet, cook beef and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles. Meanwhile, in a small bowl, mix brown sugar, soy sauce, oil and seasonings., Stir sauce into beef; heat through. Serve with rice. Sprinkle with green onions. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

DOLSOT BIBIMBAP (KOREAN STONE POT RICE BOWL)

Steps:

• Cook short grain rice. Rice cooker is the easiest way to make rice if you have one.
• Soak dried Shitake mushrooms in warm water until fully soft throughout. About 15 min or more. You can also just leave it overnight in the fridge if you want to make it ahead.
• While mushrooms are soaking, peel and julienne Carrot, Zucchini and Daikon radish. Use a mandoline slicer for the most uniform and pretty cuts but for probably not for carrots as they may be too hard.
• Break off hard ends of Asparagus and cut into 3rds.
• When Shitake mushrooms are fully rehydrated, remove stem and slice thin.
• If using Beef Chuck/Stew/Steak meat, cut into thin strips. You can also use ground beef.
• Make Musaengche (Korean Radish Salad) with julienned radish. Click on recipe link (left) for more details or see video.
• Marinate beef by adding soy sauce, sugar, sesame oil, rice wine, chopped garlic and black pepper. Mix with your hands.
• Boil a pot of water and cook Sukju Namul (Bean Sprouts). Click on recipe link (left) on how to make it or see video.
• Let's start sautéing everything else! Try to follow the order I have below so that you don't have to wipe or clean the pan in between each ingredient.
• Zucchini: Heat about 1 Tbs vegetable oil in frying pan on medium heat. Saute julienned Zucchini. Sprinkle some sea salt. Cook for 2-3 minutes until zucchinis are soft. Transfer to a plate and set aside.
• Carrots: In the empty frying pan, add a little more veg oil and sauté Carrots the same way as zucchini with a bit of sea salt. Until carrots are soft and cooked. Transfer to a plate and set aside.
• Asparagus: Next, heat a little more veg oil and sauté asparagus in the same frying pan. Sprinkle sea salt and black pepper. Sauté Asparagus until they are just cooked - tender yet still a bit crunchy. Transfer to a plate and set aside.
• Shitake Mushrooms: In the same pan, add sliced Shitake mushrooms. Sauté for 1-2 minutes and then add soy sauce. Quickly stir to evenly distribute soy sauce onto the mushrooms. Cook for 1-2 minutes more. Transfer to a plate and set aside.
• Beef: Lastly, add marinated Beef in the frying pan and sauté on medium heat until well done. If there's a lot of liquid, let it cook for a little more until the marinade is mostly reduced. Set aside.
• Egg: Depending on how you want it, either separate just the egg yolk and set aside or fry egg over easy.

KOREAN-STYLE RICE ON THE STOVE

Steps:

• Gather the ingredients.
• Place the rice in a colander and rinse under running water, shaking the colander as you rinse until water runs clear.
• Put the rinsed rice in a sturdy pot with a tight-fitting lid and cover with the 2 1/2 cups water. The water should be about 1 inch higher than the level of the rice, so add more if need be.
• Place the pot over high heat and bring the rice to a boil.
• Turn down the heat immediately to a low simmer and cover the pot.
• Without removing the lid, continue to steam the rice for 12 to 15 minutes. If you're not sure how long to steam the rice, you can try taking a quick taste to assess its texture and doneness.
• Turn off the heat but leave the lid on. Allow the rice to continue steaming for 5 minutes off the heat.
• Taste the rice again and assess its texture, fluffing with a fork before serving.

KOREAN RICE POT

Steps:

• Pour the chicken stock into a large pan and bring to the boil. Add the rice and turkey, bring back to the boil and simmer for 12-15 mins until the stock has been absorbed and rice is tender.
• Meanwhile, put the spinach in a colander and pour over a kettle of hot water to lightly wilt. Keep the spinach and carrots separate, but dress both with the sesame oil and seeds.
• Cover the cooked rice with a lid and leave to sit for a couple of mins. Meanwhile, heat vegetable oil in a non-stick pan set over a high heat. Fry eggs so the white crisps up nicely round the edges.
• Spoon the rice into large bowls and arrange the spinach and carrots on top. Finish each with a fried egg and a dollop of chilli sauce. Serve immediately.