Stone Pot Rice
What You Will Need
Ingredients
- Carrot 1/2 pcs (shredded)
- Soybean Sprouts 50 g
- Spinach 80 g
- Sliced Beef 100 g
- Kimchi 100 g (cut into sections)
- Black Fungus 50 g (soaked to soften)
- Egg 2 pcs
- Rice 2 bowls
- Lee Kum Kee Minced Garlic 1 tsp
- Lee Kum Kee Concentrated Korean Style Spicy Broth 2 tbsp
- Water 2 tbsp
- White sesame little
- (Spicy sauce for mixing with rice when serve)
- Lee Kum Kee Concentrated Korean Style Spicy Broth 3 tbsp
- Warm water 3 tbsp
- Lee Kum Kee Minced Garlic 1 tsp
- Sugar 1 tsp
- Lee Kum Kee Sesame Oil to serve
Made with
Lee Kum Kee products
How to make it
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Add a little bit of oil to the pan and fry the carrots until soft. Season with salt, sesame oil and sesame. Cook soybean sprouts in boiling water. Drain well and mixed with salt, a drizzle of sesame oil and sesame.
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Stir-fry the spinach until soft. Season with salt and set aside. Shred the fungus. Fry in medium heat with minced garlic and salt.
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Stir-fry beef in medium heat with Korean broth and 2 tablespoons of water. Cook until the sauce has reduced and thickened. Mix the ingredients of the spicy sauce. Set aside.
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Evenly apply oil to the stone pot. Add rice and heat for 3-4 minutes on a low heat. Cover the rice with all the ingredients. Sprinkle with sesame and stir in the spicy sauce when serve.
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Tips: Add Korean hot sauce to the spicy sauce for an extra kick.
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