Spicy Japchae & Bulgogi Rice
Bulgogi rice plus three more dishes — spicy soybean sprout glass noodles, steamed eggs, and tuna-kimchi — all cooked together in stacked containers over the rice.
Ingredients
- 2 cups rice + 2 cups water
- 300g seasoned bulgogi (300g beef, 3 tbsp soy sauce, 1 tbsp sugar, 1 tbsp minced garlic, black pepper, sesame seeds, 1 tbsp sesame oil)
- A handful of soaked glass noodles
- 2 sheets fish cakes, sliced
- 3 tbsp soy sauce, 2 tbsp allulose, 2 tbsp cooking wine (mirin), 2 tbsp sesame oil, 1 tbsp red chili powder
- A handful of soybean sprouts
- 2 eggs, cooking wine, salt (for steamed eggs)
- Kimchi, sesame oil, canned tuna
- Fatsia shoots (dureup)
- Chopped garlic chives
Instructions
Place the rice, water, and seasoned bulgogi in the inner pot.
Set a steamer rack over the rice.
In a heatproof glass container, combine the soaked glass noodles, sliced fish cakes, soy sauce, allulose, cooking wine, sesame oil, red chili powder, and soybean sprouts.
Place a 3-compartment container on the rack.
In the first compartment, mix the eggs with an equal amount of water, a splash of cooking wine, and a pinch of salt for steamed eggs.
In the second compartment, add kimchi, a drizzle of sesame oil, and canned tuna.
In the third compartment, place the fatsia shoots.
Cook on Rice mode (or Mixed Grain mode) for 10 minutes.
Drizzle sesame oil over the steamed eggs, serve the fatsia shoots with a spicy dipping sauce, sprinkle sesame seeds over the tuna-kimchi, and mix the spicy soybean sprout glass noodles well with sesame seeds.
Add a generous amount of chopped garlic chives to the bulgogi rice and mix thoroughly, then serve.
