Ingredients for Mixed Rice:
- 280g mustard greens
- 225g thinly sliced salmon
- 200g Korean rice (short grain, round rice)
- 1 green bell pepper, thinly sliced
- 50g chopped kimchi
- 2 eggs
- Kochujang chili sauce
- Sesame oil
- Rice vinegar
- Fresh black pepper
- A pinch of salt
- Sesame seeds and chopped green onions for garnish
Directions:
Step 1: Steam the mustard greens until soft, then remove and drain excess water. Place the greens in a bowl and season with sesame oil, rice vinegar, and salt. Season the salmon with salt and black pepper, then steam until cooked.
Step 2: In the same pot used for steaming the greens, cook the rice. Mix the cooked rice with kimchi and green bell pepper. Fluff the rice to achieve a fluffy, non-sticky texture.
Step 3: Drizzle some sesame oil over the rice and crack 2 eggs on top. Cover and cook for another 5 minutes.
Step 4: Switch to warm mode, arrange the salmon and mustard greens next to the eggs, and cover again to thoroughly cook the egg whites. Add a spoonful of chili sauce in the middle.
Step 5: Mix the dish together and transfer to a plate or small bowl. Sprinkle some sesame oil and green onions for garnish.
Now you can enjoy a delicious hot Korean-style mixed rice. Enjoy!
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