Bibigo octopus kimchi rice
In the season when the cold wind begins to blow, hot pot rice cooked in a thick earthen pot is perfect. If you wash cabbage kimchi and Chonggak kimchi lightly and cut them often, it is completed as a whole family pot rice that children can eat together. Octopus has to be cooked until rice is almost cooked to have a soft and chubby texture. If you add the sauce and mix it, a bowl will be empty without any side dishes.
4 serving
Within 60 minutes
CJ 제일제당
Ingredients
  • Rice
    200 g
  • Kimchi
    50 g
  • Octopus
    1/2 ea
  • Bean sprouts
    30 g
  • Sesame oil
    1 TS
  • a sun-dried salt
    little
  • Water
    suitably
  • chopped onion
    1/4 ea
  • a real wave
    2 ea
  • Cheongyang red pepper
    1/2 ea
  • chili
    1/2 ea
  • crushed garlic
    1 ts
  • Water
    2 TS
  • Soy sauce
    2 TS
  • Sesame
    1 TS
  • Sesame oil
    1 TS
  • Xylose sugar
    1/2 TS
Cooking Steps
STEP 1/7
Prepare each material.
STEP 2/7
Soak the rice in water for more than 30 minutes, then strain it through a sieve to remove moisture.
STEP 3/7
Wash the octopus with salt and cut it into bite-sized pieces, and wash the bean sprouts in running water and cut off the tail.
STEP 4/7
Wash the kimchi with water and squeeze the water out of it.
STEP 5/7
After mincing 4, drain with a kitchen towel.
STEP 6/7
Put 5 in a heated pot covered with sesame oil and stir-fry over low heat for 3-5 minutes.
STEP 7/7
Add soaked rice and bean sprouts, pour an appropriate amount of water, and cook rice with a lid on it. When it starts to steam, reduce it to medium heat and put octopus on it and heat it over low heat. Let it simmer for 5 minutes and mix with the sauce.
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