Ingredients:
- 1 cup of Korean rice,
- Rice vinegar
- Sesame oil
- Rice Vinegar
- Salt
Protein & Nutrition
- 150 grams of beef, thinly sliced/minced/chopped
- Salt and freshly ground black pepper
- 2 Eggs
- 100 grams of spinach leaf, thin sliced
- 100 grams of Beansprouts boiled
- 100 grams of Cucumber boiled, sliced
- 100 grams of Carrots, thin and finely slice
Garnish
- 3 tablespoons of finely chopped kimchi,
- 1 pc of long hot green pepper, thin sliced
- Roasted sesame oil
- Korean chilli pastes/Korean bean paste
- Finely chopped scallions & Sesame seeds for garnish
Directions:
- For about 10 minutes by using the slow cook (Steaming) function, cook up the spinach in rice cooker until tender, Season with sesame oil, rice vinegar and salt.
- For 10 minutes, add in the Minced Beef with salt and pepper and steam through.
- Continue to cook with the slow cook function, stir in sliced green peppers and finely chopped kimchi.
- Drizzle 2 teaspoons sesame oil over rice and gently break eggs on top, placing one on each side of cooker. For 5 minutes cover and set the cooker on (quick cook) function.
- Switch the cooker to (Slow Cook) and arrange the salmon and spinach next to eggs, steam until the egg whites are opaque and yolks are runny.
- Top it off with a teaspoon of chilli/bean paste in centre, stir the dish together. (Crust may have formed at bottom of low-sugar rice cooker do scrape this up and mix into rice.)
- Boil the beansprouts, sliced cucumber and thinly sliced carrots for 3minutes and top it off together with finely chopped scallions & sesame seeds for garnish
- Optional: Add sesame oil, rice vinegar, chilli/black bean paste for seasoning.
