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Spicy & Sweet Kimchi Sea Tangle Rice: A Deliciously Nutritious One-Bowl Meal





Spicy & Sweet Kimchi Sea Tangle Rice: A Deliciously Nutritious One-Bowl Meal

Spicy & Sweet Kimchi Sea Tangle Rice: The Perfect Harmony of Flavor, Nutrition, and Simplicity with Root Vegetables!

On busy weekends, while contemplating what quick and satisfying lunch to make for my two men, I decided to cook a special rice dish by adding plenty of kimchi and nutritious root vegetables to sea tangle rice. The subtle sweetness of the root vegetables, combined with the zesty kimchi and the health benefits of sea tangle, created a dish so delicious that it instantly made me resolve to make it more often. It’s a flavorful and healthy meal that’s a guaranteed hit!

Recipe Info

  • Category : Rice / Porridge / Rice cake
  • Ingredient Category : Seafood
  • Occasion : Nutritious food
  • Cooking : Boil / Simmer
  • Servings : 3 servings
  • Cooking Time : Within 30 minutes
  • Difficulty : Beginner

Rice Cooking Ingredients
  • 2 cups rice
  • 2 cups water
  • 1 Tbsp aronia powder
  • 1 piece dried kelp (kombu)
  • 150g fresh sea tangle (tot)
  • Carrots, a small amount
  • Burdock root, a small amount
  • Lotus root, a small amount
  • 1/4 head kimchi
  • 1 tsp soy sauce for soup or salt
  • 1 Tbsp perilla oil

Cooking Instructions

Step 1

First, wash the rice thoroughly. Add 2 cups of water to the washed rice for cooking. (It’s best to maintain a rice-to-water ratio of 1:1 or 1:0.8).

Step 2

Add the fresh sea tangle and 1 tablespoon of aronia powder to the cooking water. Let the rice soak for at least 30 minutes. If your fresh sea tangle is frozen, soak it in cold water for about 20 minutes to thaw, then rinse and chop it into short pieces. (For a softer and more pleasant texture, lightly blanching the sea tangle before adding it is recommended).

Step 3

Prepare the carrots, burdock root, and lotus root by peeling and washing them, then thinly slice and add them to the rice cooker on top of the water. The natural sweetness of these root vegetables will blend beautifully with the rice, enhancing its overall flavor.

Step 4

Finely chop the kimchi and add it to the pot. (If your kimchi is very salty, you can scrape out the filling or lightly rinse it and squeeze out excess water before adding.) Finally, drizzle 1 tablespoon of perilla oil over everything, and you’re ready to start cooking! Press the ‘cook’ button.

Step 5

Once the rice is cooked, gently fluff it with a rice paddle, being careful not to mash the grains, to evenly distribute all the ingredients. While it’s delicious as is, you can also serve it with a side of seasoned soy sauce or gochujang (Korean chili paste) to mix in for a more customized flavor experience.



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