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Description
Ingredients
US|METRIC
4 SERVINGS
- 1 cup long grain brown rice (uncooked, 185g)
- 3 Tbsp. toasted sesame oil (divided)
- 2 large garlic cloves (crushed)
- 8 oz. enoki mushrooms (ends trimmed, 226g, See Pro Tip for substitution)
- 2 tsp. gochujang (paste)
- 1 1/2 cups kimchi (cabbage)
- 2 Tbsp. kimchi juice
- 3 green onions (thinly sliced)
- 3 Tbsp. dried seaweed (gim or nori, crumbled)
- fried eggs (optional, for topping/add-ins)
- spam (sliced, optional, for topping/add-ins)
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Directions
- Special Equipment: KitchenAid® Grain and Rice Cooker; 5 quart sauté pan
- Using the KitchenAid® Grain and Rice Cooker, select the Long Grain Brown Rice menu option and set cooking liquid to water. Choose "regular" to confirm the texture setting and allow rice to cook. When rice is cooked, remove the bowl from the cooker and let it cool uncovered for 10 minutes, fluffing occasionally to release the heat and steam.
- While rice is cooling, heat a 5 quart sauté pan on medium high heat. Add 1 Tablespoon of
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