Korean style spicy kimchi rice

2024-07-11 03:00:04 265

Shanghai people will have a bowl of pickled rice with Fermented bean curd or Pickled vegetables for breakfast, which is made from the leftovers of the previous day. Today, I'll pair Korean chili sauce with my favorite vegetables and have a Korean spicy kimchi rice

Details of ingredients

Apricot abalone mushroom100 grams
Mixed grain rice100 grams
lentinus edodes(Dry) 4 flowers
Seaweed10 grams
cabbage200 grams
water500 milliliters
Onion Companion June Fragrant Chili Sauce1 spoonful
Flaxseed oil10 milliliters

Technique

difficultySimple
workmanshipcook
tasteSlightly spicy
timeTwenty minutes

Steps to make Korean style spicy kimchi rice

1. Prepare ingredients: Wash and shred cabbage, soak mushrooms and shred them, and shred oyster mushrooms.
2. Lay shredded cabbage on the bottom of the pot.
3. Spread the soaked mushroom shreds on top.
4. Add shredded apricot abalone mushrooms.
5. Add 100 grams of miscellaneous grains and rice.
6. Pour in 500 milliliters of clean water.
7. Add 1 spoonful of Korean chili sauce.
8. Stir the sauce evenly.
After boiling over high heat, simmer for 5 minutes.
10. After adding seaweed, simmer for 1 minute and then turn off the heat.
11. Finally, sprinkle with flaxseed oil.
12. Have a bowl of warm spicy rice.