Hearty King Oyster Mushroom and Tteokgalbi Rice Cooker Rice
Nutritious Rice Cooker Rice Recipe with King Oyster Mushrooms and Tteokgalbi
Introducing a delicious rice cooker rice recipe featuring king oyster mushrooms and tteokgalbi! This dish is packed with nutrients from the mushrooms and the savory-sweet flavor of tteokgalbi, creating a satisfying meal. We’ll guide you through making this delectable tteokgalbi rice cooker rice with simple, step-by-step instructions. Perfect for a special meal or a hearty home-cooked dinner!
Rice Cooker Rice Base Ingredients
- 500g short-grain rice (about 2.5 cups)
- 450ml anchovy broth
- 2 king oyster mushrooms
- 2 handfuls chopped green onions
- 1 Tbsp sesame seeds
- 2 Tbsp sesame oil
Tteokgalbi Topping Ingredients
- 4 pieces tteokgalbi (Korean short rib patties)
- 1 Tbsp soy sauce
- 1 Tbsp oligodang (or honey)
- 1 Tbsp sesame oil
- 4 pieces tteokgalbi (Korean short rib patties)
- 1 Tbsp soy sauce
- 1 Tbsp oligodang (or honey)
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
First, prepare 500g (about 2.5 cups) of short-grain rice, the star of our rice cooker rice. Place the rice in a bowl and rinse it gently several times until the water runs clear. Drain the washed rice in a sieve and let it soak for at least 30 minutes. Soaking the rice allows it to cook more evenly and become fluffier.
Step 2
Next, prepare the 2 king oyster mushrooms that will add a wonderful aroma to the rice. Wash the mushrooms and then, using the back of a knife or a fork, gently scrape and shred the stems into thin pieces. Aim for naturally shredded strips rather than finely chopped pieces. Discard the mushroom caps and use only the tender stems.
Step 3
Here are the king oyster mushroom stems, thinly shredded using a fork. Shredding them this way allows the seasoning to penetrate better and results in a more tender texture when cooked with the rice.
Step 4
Now, carefully place the soaked rice into the rice cooker pot. Pour in 450ml of anchovy broth. Give it a gentle stir to combine the rice and broth, then place the pot on the stove over high heat (strong fire) to bring it to a boil.
Step 5
Once the broth in the pot starts to boil vigorously, evenly distribute the shredded king oyster mushrooms over the rice. Immediately cover the pot with its lid. Reduce the heat to medium-low and let it cook for 13 minutes. It’s important to let it simmer gently with the lid on.
Step 6
While the rice is cooking, let’s prepare the tteokgalbi topping. Place 4 pieces of tteokgalbi in a frying pan and cook over medium heat, flipping them occasionally until golden brown on both sides. Adjust the heat as needed to prevent burning. Typically, four palm-sized tteokgalbi pieces are sufficient for about 2 servings of rice.
Step 7
Let’s make a delicious sweet and savory glaze for the tteokgalbi! In a small bowl, mix 1 Tbsp soy sauce, 1 Tbsp oligodang (or honey), and 1 Tbsp sesame oil. Using honey instead of oligodang will add a subtle sweetness and a beautiful sheen.
Step 8
Remove the browned tteokgalbi from the pan and, while still warm, generously brush the prepared glaze evenly over both sides. Coating the tteokgalbi thoroughly will enhance its flavor.
Step 9
Here’s what the rice cooker rice looks like after cooking for 13 minutes over medium-low heat. The rice grains are plump and perfectly cooked! You should notice a wonderful aroma filling the kitchen.
Step 10
After turning off the heat, generously sprinkle about 2 handfuls of finely chopped green onions over the cooked rice. Arrange the glazed tteokgalbi pieces attractively on top. Place the lid back on and let it steam for about 10 minutes. This resting period allows the moisture to evenly distribute within the rice grains and lets the tteokgalbi’s flavors subtly infuse into the rice.
Step 11
Finally, lift the lid. Sprinkle 1 Tbsp of sesame seeds and drizzle 2 Tbsp of sesame oil over everything. Gently mix the rice with a rice paddle, being careful not to mash the grains. The rich aroma of sesame oil will spread, and your delicious king oyster mushroom and tteokgalbi rice cooker rice will be ready to enjoy. Serve immediately while it’s warm for the best taste!
