AI-generated imageBurdock and Carrot Rice with Soy Dressing (2 servings)
A simple Korean vegetable rice cooked with julienned burdock and carrot, served with garlic-soy dressing; no raw egg is used.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Rinse 180 g rice, soak about 15 minutes, then drain.
- 02
Scrub and trim 100 g burdock, cut into thin strips, and julienne 50 g carrot.
- 03
Heat 5 mL sesame oil and stir-fry burdock and carrot over medium heat for 2–3 minutes.
- 04
Put rice and vegetables in the cooker. Add roughly 230 mL water, adjusting to the machine's rice-level instructions, then cook on the regular cycle and rest.
- 05
Mix 25 mL soy sauce, remaining 5 mL sesame oil, 5 g garlic, 5 g roasted sesame and optional 3 g chili flakes.
- 06
Check that rice is fully cooked and burdock tender; fluff and serve with small amounts of sauce. Refrigerate leftover rice promptly.
Helpful source links
Before you cook
Check soy, wheat and sesame allergens. Cook rice completely; do not leave cooked rice at room temperature. Refrigerate portions within two hours and reheat thoroughly.
Allergens: 대두/soy/大豆, 간장 제품의 밀/wheat in some soy sauces/しょうゆ製品の小麦, 참깨/sesame/ごま
Image & source credits
AI-generated image.
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