Nutritious and Delicious! Soft Siraegi Rice Made with an Electric Pressure Cooker
Winter Delicacy: Easy and Quick Siraegi Rice Recipe with an Electric Pressure Cooker (Includes How to Tenderize Dried Siraegi)
Introducing Siraegi-bap, packed with Vitamin C and iron, perfect for boosting your nutrition during winter. The often cumbersome process of soaking and boiling dried Siraegi has become surprisingly simple by using the steam function of an electric pressure cooker. Unlike traditional pot rice that requires constant attention, you can enjoy delicious Siraegi-bap with just the press of a button. When the cold weather saps your appetite, try making this special rice dish with calcium-rich Siraegi. It’s sure to revive your taste buds! I’ll guide you step-by-step, from preparing the Siraegi to cooking the rice.
Ingredients
- Dried Siraegi (Korean dried radish greens) 3 bundles
- Shiitake mushrooms 2
- Brown rice 1 cup
- Barley 1/2 cup
- White rice 1/2 cup
- Dried kelp 3 pieces (approx. 5x5cm)
- Water 2 cups (for kelp broth)
Seasoning
- Perilla oil 2 Tbsp
- Soy sauce 1 Tbsp
- Perilla oil 2 Tbsp
- Soy sauce 1 Tbsp
Cooking Instructions
Step 1
First, thaw the Siraegi stored in the freezer. Thoroughly dried Siraegi usually requires soaking overnight and then boiling for about an hour, making the preparation time-consuming. However, today we’ll significantly reduce the time by utilizing the steam function of our electric pressure cooker. Place the prepared Siraegi in a bowl, cover with plenty of water, and let it soak for about 1 hour to rehydrate.
Step 2
Once sufficiently soaked, put the Siraegi into the pressure cooker with ample water. Select the ‘Steam’ or ‘Multi-cook’ function and cook for approximately 50 minutes. This process will make the Siraegi surprisingly tender.
Step 3
It’s best to peel the Siraegi while it’s still warm after boiling, as the skins will come off easily. You’ll find that the skin peels away smoothly with just a gentle touch. Remove any tough stems and use only the tender leaves.
Step 4
To add flavor to the rice, thinly slice the shiitake mushrooms after washing and removing the stems. Aim for slices about 0.5 cm thick. This ensures a pleasant texture when mixed with the rice.
Step 5
Cut the peeled and prepared Siraegi into bite-sized pieces, about 1-2 cm in length, so they are easy to eat with the rice. Cutting them into appropriate lengths prevents them from tangling during cooking.
Step 6
Measure out your brown rice, white rice, and barley according to your cups. Rinse the rice 2-3 times and then soak it in cold water for at least 1 hour. Drain the soaked rice in a colander.
Step 7
Prepare the kelp broth, which is the base for delicious Siraegi-bap. Steep 3 pieces of dried kelp in 2 cups of water for about 10-15 minutes, then remove the kelp. This flavorful broth will be used as the cooking liquid for the rice.
Step 8
Heat a pan over medium heat and add 2 tablespoons of perilla oil and 1 tablespoon of soy sauce. Add the prepared Siraegi and shiitake mushrooms, and stir-fry for about 3-5 minutes until the seasonings are well incorporated. This stir-frying enhances the savory flavor and aroma of the Siraegi.
Step 9
Now, transfer the soaked and drained rice (brown rice, barley, white rice) into the inner pot of the pressure cooker. Pour in the prepared kelp broth (2 cups). The amount of liquid should be similar to how you’d normally cook rice.
Step 10
Evenly spread the stir-fried Siraegi and shiitake mushrooms over the rice and broth. Do not add any extra water; the liquid should just about cover the Siraegi.
Step 11
Close the lid of the pressure cooker, select the ‘Brown Rice’ or ‘Mixed Grain’ setting, and press start. Your delicious Siraegi-bap will be ready with just a simple button press.
Step 12
When the pressure cooker signals that cooking is complete, open the lid to reveal your perfectly cooked Siraegi-bap! Steam will rise, carrying a wonderfully savory aroma of Siraegi. The rice should be fluffy, and the Siraegi should be tender.
Step 13
This Siraegi-bap is delicious as is, but it’s even better when mixed with a savory sauce! You can create a sauce with soy sauce, red pepper flakes, minced garlic, and sesame oil, or simply drizzle 2-3 drops of perilla oil over the rice and mix. This simple addition will bring out the natural, comforting flavors of the Siraegi.
