1. Ingredients for making mixed rice
- 280g spinach leaves
- 225g salmon fillet, sliced 6mm
- 200g Korean rice (short, round grain rice) washed clean
- 1 green bell pepper, thinly sliced
- 50g chopped kimchi
- 2 eggs
- Kochujang Chili Sauce
- Roasted sesame oil
- Rice vinegar
- Fresh black pepper
- A little salt
- Sesame seeds and finely chopped scallions for garnish
2. How to do it
Step 1. Use a rice cooker to steam the spinach for about 8 minutes until the cabbage is soft, then take it out and place it on absorbent paper to absorb the water, and then put it in a bowl. Season with sesame oil, rice vinegar, and salt to taste. Salmon fillet sprinkled with salt and pepper, put in a steamer for about 15 minutes until just cooked, then remove to a plate.
Step 2. Wash the pot to cook the rice. When the rice is cooked, mix the kimchi and green chili together. Stir the rice so that the rice is smooth and not sticky.
Step 3. Drizzle a few tablespoons of sesame oil and crack 2 eggs directly on top of the rice, one on each side. Cover and cook for about 5 more minutes.
Step 4. Turn to keep warm mode, place salmon and spinach on the side of the egg, cover with a lid to heat the egg whites, and then add a spoonful of chili sauce in the middle.
Step 5. Mix the dishes together and then scoop out a plate or small bowl. Sprinkle some sesame seeds, and green onions to make the dish more beautiful.
So now you can enjoy hot Korean-style mixed rice right at the table. Good luck!
