Point
UNILLOY pot witch have high heat storage, thermal insulation and sealing effect is the most suitable for rice cook. It is not only for white rice, but also good for cook pilaf rice and rice seasoned.
Burdock and beef is good compatibility and to be seasoned with gochujang and sesame oil, to become Korean style.
Ingredient4 servings
- Rice
- 300g
- Water
- 380㏄
- Sliced Beef
- 100g
- Burdock
- a half
- Garlic
- 1 clove
- Gochujang (Korean red chili paste)
- 1 tablespoon
A
- Soy sauce
- 2 tablespoons
- Sake
- 2 tablespoons
- Salt
- 1/2 teaspoon
B
- Pepper
- as appropriate
- Sesame oil
- as appropriate
- egg
- 4
- Green onions
- 3~4 pcs
- Kimchi (Korean pickle)
- 100g
- Gochujang (Korean red chili paste)
- as appropriate
- Cooking oil
- as appropriate
1
Rice washed and soaked in water about 30 minutes, drawn up in a colander, cut moisture well.
2
Burdock cut into long thin shaving and soak in water to remove harshness. Drawn up in a colander and cut moisture well.
3
Put sliced garlic and sesame oil in a frying pan and heated over low heat.4
Then good smell come out, stir fry quickly ➁ and beef. And adjust a taste with B.5
Put ①, water 380cc and the seasoning of A into UNILLOY 22cm casserole and mixed well.6
Put ④ and heat over medium with the lid.7
When steam come out vigorously, turn to very low heat and cook for 15 minutes.8
Turn off the heat and left for 10 minutes.9
Stir greatly from the bottom of pot with rice paddle, and serve on a plate.10
Topped soft-fried egg, kimchi, green onions and gochujang to your liking.11
Mix well with a spoon before eating.
このレシピのカテゴリー
Tomoko Okada – Profile
Born in Sanjo-city Niigata in 1971. Since 1998, presides over the small cooking class of salon style "LA CUILLERE TOMO" in Sanjo-city.
She is introducing the cuisine of various genres such as French, Italian, Japanese and Chinese in easy-to-understand home cooking, using seasonal ingredients that was able to take in Tsubame Sanjo region.
Also has many fans of gorgeous table coordination of the four seasons.
