Istanbul Street Food Midiyeedolma - How to make mussel rice simp
A hearty meal of Midiye Dolma as Korean style mussel rice. Midiye = mussel, stone horse = steam In Turkey, rice is steamed in mussels and sold. I'll make mussel rice a little shorter.
4 serving
Within 60 minutes
-Travel HEY
Ingredients
  • Mussels
    6cup
  • Garlic
    6ea
  • Rice
    3cup
  • olive oil
    3T
  • Carrot
    2T
  • dried shiitake mushroom
    2ea
  • onion
    1/2
  • bay leaf
    1piece
  • Sea tangle
    1piece
  • Korean style soy sauce
    1T
Cooking Steps
STEP 1/9
Wash the rice first and soak it for a while.
STEP 2/9
Wash the mussels clean several times and remove the protruding mustache by hand.
STEP 3/9
Throw away any broken or in bad condition, and add 2 cups of water for the rest of the mussels with a soju cup and blanch them until the mussels open their mouths.
-About 1 minute on high heat
-Strain the broth and let the kernel cool for a while.
(The substance came out about 1/3 of a cup of paper.)
STEP 4/9
In the meantime, prepare the ingredients.
Chop onions, garlic, carrots, and kelp into small pieces for fried rice.
Put on mussels, too
*It's easy to clean because it's blanched once. It separates easily when you use a fork between the shells
STEP 5/9
Drain the soaked rice and add 1T of mussel broth and soy sauce.
Then add one bay leaf and kelp first.
STEP 6/9
Stir-fry garlic and onions on high heat in an olive oiled pen.
*Stir-fry until it's golden brown before caramelizing*
On high heat for 1 minute and 30 seconds
STEP 7/9
Now add stir-fried onions, garlic, carrots, and mussels.
-The height of rice and water is about 0.2~0.3cm higher after the rice is submerged.
STEP 8/9
Pressure cooker standard
** 6 minutes starting with Senbul (Pressure: Chikuchikuchii sound is normal) /
Medium heat 1 minute to 10 seconds / Low heat 1 minute **
Let's wait for 2 to 3 minutes
The curly mussel rice is cheering for you
STEP 9/9
+ Put the finished mussel rice in the shell and heat it up in the frying pan for 30 seconds to 1 minute.
This pressure cooker is the most important thing to control the amount of water and fire. With an electric rice cooker, do the same thing as if you're rice.
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