Star-Shaped Okra and Nutrient-Rich Seaweed Rice (Okra Tot-bap)
How to Make Delicious Okra and Seaweed Rice (Okra Tot-bap)
I was so happy to find okra at the market by chance! I could only find okra online before, so getting it at the market felt like a real treasure. Okra looks a bit like chili peppers or bean pods, but it’s crunchier and more tender than chili peppers. When sliced, it forms a beautiful star shape, making your dishes visually appealing. Most importantly, when cooked, it becomes soft and releases a mucilaginous substance similar to that found in natto or yams, offering similar health benefits to yams. However, since it’s mixed with rice and not eaten with a strong seasoning sauce, even those who dislike slimy textures can enjoy it without worry. After getting my hands on this precious okra, I decided to make some hearty pot rice, as I was craving it. I combined the frozen seaweed, nutrient-rich carrots, fragrant mushrooms, and savory minced beef to create a wholesome meal. This pot rice is packed with a variety of ingredients, offering a rich and satisfying flavor. It’s wonderfully savory and delicious when mixed with the seasoned sauce. A fried egg on top and a garnish of raw okra slices add the perfect finishing touch!
Ingredients
- 2 cups rice
- 1 cup barley
- 5-6 fresh okra pods
- 1 cup blanched sea ‘tot’ (seaweed, frozen or fresh)
- 3cm piece of carrot
- 1 cup minced beef
- 2-3 mushrooms (shiitake, king oyster, etc.)
- 1/2 cup pot rice sauce (optional, for added umami)
- 2 tablespoons perilla oil (deulgireum)
- Water (for cooking rice, as usual)
- 4 fried eggs (for garnish)
Cooking Instructions
Step 1
First, wash the okra pods thoroughly under running water. Using fresh okra is key for the best texture and flavor. Reserve one okra pod to use as a decorative garnish later.
Step 2
Slice the okra pods (except for the one reserved for garnish) into bite-sized pieces, about 1cm thick. You’ll reveal the lovely star shape inside!
Step 3
Rinse the rice and barley. Place them in your rice cooker pot and add water to the usual level for cooking rice. It’s important to get the water amount right before adding the other ingredients, as it can be tricky to judge afterward. Let the rice and barley soak for about 30 minutes. While the grains are soaking, drain the blanched seaweed (‘tot’) and chop it finely. Finely dice the carrot and mushrooms as well, similar in size to the sliced okra.
Step 4
Add the chopped seaweed, diced carrot, mushrooms, and minced beef to the pot with the soaked rice and barley. If you have pot rice sauce, add about 1/2 cup for a deeper, more complex flavor. Drizzle in 2 tablespoons of perilla oil for a rich, nutty aroma.
Step 5
Prepare the seasoning sauce by whisking together 3 tablespoons soy sauce, 1 tablespoon sesame oil, 1/2 tablespoon minced garlic, 1 tablespoon toasted sesame seeds, and 1/2 tablespoon sugar in a small bowl. You can also add chili flakes or chopped green onions for extra flavor if desired.
Step 6
Once the rice is cooked in the rice cooker, gently mix everything together with a spatula, being careful not to mash the grains. Serve the rice into individual bowls. Top each serving with a freshly fried egg. Finally, garnish with the reserved star-shaped okra slices for a beautiful presentation. This visually appealing Okra and Seaweed Rice is ready to be enjoyed! Mix with the prepared seasoning sauce before eating for an extra savory kick.
