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Mixed Rice Bowl, Rice and Porridge, Korean Recipe, Korean Food Recipe
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Home >> Rice and Porridge Recipes

MIXED RICE BOWL

INGREDIENTS :

5 cups of korean short-grain rice, 227g spinach, 12 shiitake mushrooms, 2 carrots (medium), 2 cloves of garlic, 2 cucumbers, 2T oil, 1T salt, 5 cups of hot water, 5.5 cups of lukewarm water.


SEASONINGS:
(1) 1T sesame oil, 1/2t salt.
(2) 1/2t salt.
(3) 1/2t salt.
(4) 5t sesame oil.

PREPARATION :

1. Wash rice under cold running water till the water through it is completely clear; Soak in 5.5 cups of lukewarm water for 30 minutes; Leave in the strainer to drain for 60 minutes.
2. Discard the wilted spinach; Soak in water with some salt for 30 minutes; Lift the spinach up and rinse; Drain.
3. Peel, rinse and mince garlic.
4. Blanch the spinach in boiling water for 4 minutes; Lift the spinach up immediately and rinse in cold running water till cool; Drain; Squeeze out any excess water; Transfer to a mixing bowl; Add seasoning (1) and an half of the garlic;
Mix well; Leave it till ready to use.
5. Peel, rinse and cut off both ends of carrots; Grate.
6. Rinse shiitake mushrooms and drain; Cut off the stems; Slice.
7. Rinse and drain cucumbers; Cut off both ends; Rush each end with another cut-off end for 1 minute; Peel; Rinse and drain; Grate.
8. Add 1T oil to a non-stick skillet; Heat over a high heat; Turn to a low heat; Add the remaining garlic; Stir-fry over a low heat till fragrant; Add the shiitake mushrooms; Stir-fry over a low heat for 3 minutes; Turn off the heat; Transfer to a bowl; Add seasoning (2); Toss; Leave it till ready to use.
9. Add 1T oil to the skillet; Heat over a high heat; Turn to a medium heat; Add the carrot; Stir-fry over a medium heat for 3 minutes; Turn off the heat; Transfer to a bowl; Add seasoning (3); Toss; Leave it till ready to use.
10. Pour 5 cups of hot water to a heavy-based non-stick pot; Add the rice; Bring to the boil over a medium-high heat; Turn to a medium heat; Cook over a medium heat for 10 minutes; Cook over a low heat for 13 minutes; Turn to a very low heat; Cook for
15 more minutes; Turn off the heat; Fluff the rice with a wooden spoon.
11. Arrange the rice mixture in serving bowls; Arrange the cooked vegetables and the cucumbers on top of the rice; Sprinkle with seasoning (4); Serve hot.