Ingredients for Mixed Rice:
- 280g of spinach leaves
- 225g of salmon fillet, sliced into 6mm pieces
- 200g of Korean rice (short, round grain rice), washed clean
- 1 green bell pepper, thinly sliced
- 50g of chopped kimchi
- 2 eggs
- Kochujang Chili Sauce
- Roasted sesame oil
- Rice vinegar
- Fresh black pepper
- A pinch of salt
- Sesame seeds and finely chopped scallions for garnish
Step 1: Steam the spinach in a rice cooker for about 8 minutes until it becomes soft. Then, transfer it to absorbent paper to remove excess water and place it in a bowl. Season the spinach with sesame oil, rice vinegar, and salt to taste. Sprinkle salt and pepper on the salmon fillet and steam it for about 15 minutes until it is just cooked. Remove the salmon from the steamer and place it on a plate.
Step 2: Clean the rice cooker pot and cook the rice. Then, mix the kimchi and green bell pepper together. Stir the rice with the kimchi and bell pepper mixture until it becomes smooth and not sticky.
Step 3: Drizzle a few tablespoons of sesame oil on top of the rice in the cooker. Crack 2 eggs directly onto the rice, placing one on each side. Cover and cook for about 5 more minutes.
Step 4: Switch the rice cooker to the keep warm mode. Place the cooked salmon and steamed spinach on the side of the eggs. Cover with a lid to heat the egg whites and then add a spoonful of chili sauce in the middle.
Step 5: Mix all the ingredients together in the rice cooker and then transfer it to a plate or small bowl. Sprinkle some sesame seeds and finely chopped scallions on top for garnish.
Now you can enjoy a hot and delicious Korean-style mixed rice right at your table. Good luck!