Korean Burnt Rice Recipes

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 FRIED RICE

Steps:

• Cook the rice following pack instructions. Meanwhile, in a bowl, mix the steak strips with the chilli sauce to marinate.
• Heat 1 tbsp of the oil in a large frying pan or wok over a high heat and stir-fry the meat for 2 mins until beginning to colour. Don't be tempted to overcook the steak at this stage as you want it slightly pink in the centre. Once done, set aside on a plate.
• Add the garlic and most of the spring onions and chillies to the pan, reserving some to serve, and continue to stir-fry for 2 mins. Add the cabbage and cook gently for 10-12 mins until beginning to soften.
• Return the rice and steak to the pan and mix everything together until well combined. Sprinkle over the sesame seeds, the reserved spring onions and chillies, and drizzle over more chilli sauce to serve.

KOREAN-STYLE FRIED RICE

Steps:

• Heat 1 tbsp of the oil in a frying pan over a high heat, season the steaks and cook for 2-3 mins each side. Remove from the pan and leave to rest.
• Heat 1 tbsp oil in a separate frying pan, stir-fry the mushrooms until softened, then stir in the garlic, beansprouts, soy and chilli sauce. Cook for another 2 mins, then add the cooked rice and heat through. Stir in the spring onions and keep warm.
• Meanwhile, heat the remaining oil in the pan that you fried the steak in. Add the eggs and fry until done to your liking. Slice the steaks and spoon the rice into bowls. Top each one with the sliced steak, an egg and a drizzle of chilli sauce.

SPICY KOREAN RICE CAKES (TTEOKBOKKI)

Steps:

• Soak tteok in cold water to cover while preparing the other ingredients, about 10 minutes. Drain on paper towels.
• Combine beef with soy sauce, 1 teaspoon sesame oil and garlic.
• Heat a wok or skillet over high heat until very hot. Add beef mixture and stir-fry just until lightly browned, 1 minute. Add onion, scallions, and cabbage, if using, and stir-fry until crisp-tender, 2 to 3 minutes.
• Add gochujang and mix. Add about 1/3 cup water, remaining teaspoon sesame oil, sugar and tteok. Mix and let simmer until sauce is thick and tteok is soft, adding water a little at a time as needed. Adjust seasonings with sugar and gochujang.
• Mix in scallions and serve hot, sprinkled with sesame seeds.

KOREAN-STYLE FRIED RICE

Steps:

• Heat oil in a large skillet over medium heat. Add garlic and cook until fragrant and sizzling, about 3 minutes. Add cooked rice, chicken, and kimchi and stir-fry until all ingredients are well combined and rice starts to dry out, 3 to 5 minutes. Season with soy sauce and pepper and stir-fry for 2 more minutes.
• Remove from heat and drizzle sesame oil on top.