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Categories:Viewed: 62 - Published at: 8 years ago
Ingredients
- 700 grams White rice
- 130 grams Napa cabbage kimchi
- 120 grams Pork belly (thinly sliced)
- 1 tbsp Yakiniku (Japanese BBQ) sauce
- 1 Salt and pepper
- 1 tsp Sesame oil
- 1 tbsp Sake
- 1 tbsp Ketchup
- 1 tsp Soy sauce
- 1 dash Toppings such as Japanese leek etc.
Method
- Wash the rice and let sit in a sieve for about 30 minutes.
- Cut the pork into 1 cm cubes.
- Cut the larger pieces of kimchi.
- (I use it as-is).
- Saute the pork in sesame oil, and season with yakiniku sauce, salt, and pepper.
- Add the rice and the seasoning ingredients into the rice cooker, add water up to the two cup marker, and lightly stir.
- Place the pork on top, and switch on the rice maker.
- Cook via the normal or mixed rice mode, and it is done.
- It will cook a bit hard.
- Please feel free to increase the amount of water.
- Arrange onto plates, top with green onion, and it is done.
- It is also nice to top it off with Korean seaweed, a fried egg, or a soft-boiled egg.
- I recommend using kimchi that is well-marinated and has a rich flavor.
- I think Korean-produced kimchi is the best.
- Bit of wisdom on the effects of using ketchup as a secret ingredient: The acidic glutamine gives it an elegant flavor.
- You can also look forward to the benefits of antioxidants thanks to the lycopene.
