Rice Soy Dish Recipes

SOY SAUCE FRIED RICE (酱油炒饭)

Steps:

• Combine the light soy sauce, dark soy sauce, sugar, and white pepper in a small bowl. Stir to mix well.
• Add the butter into a large nonstick skillet and heat over medium-high heat until melted. Add the eggs. Cook until the bottom is slightly set. Scramble until the eggs are mostly cooked.
• Add the rice onto the egg. Cook and chop the rice with your spatula, to separate the grains and coat the rice with egg. Cook until the heat builds up and you can hear a vibrant sizzling.
• Swirl in the soy sauce mixture. Cook and stir constantly, until the rice turns an even color.
• Add the green onion and stir to mix well.
• Carefully taste the rice. Season lightly with sea salt if needed. Stir and mix thoroughly, so the salt is evenly dispersed.
• Transfer the rice to a bowl and serve hot as a side or a light main dish.

RICE SOY DISH

Steps:

• Add salt to water and bring to a rolling boil.
• Add rice, then turn off heat and let stand while preparing the rest of ingredients.
• Cook ground beef with celery and onions in a large skillet. When beef is almost fully cooked, add mushrooms. Drain fat.
• In a 2 quart casserole dish, combine hamburger mixture, rice with water and soy sauce and bake in 325 degree oven covered for 1 hour.
• Uncover and bake an additional 1/2 hour or until fully cooked.

CHEESY CABBAGE TTEOKBOKKI

Steps:

• Bring a small pot of water to a boil over high heat. Add the eggs carefully and reduce the heat to gently simmer the eggs until soft-boiled, 6 to 7 minutes. Drain the eggs, leaving them in their pot, then shake the pot to crack their shells. Cover the cracked eggs with cold water to shock them, then let cool enough to touch. Once they are sufficiently cooled, peel the eggs directly in the water (they should peel easily); set aside.
• In a small bowl, stir together the sugar, gochujang, soy sauce and garlic. Set aside.
• In a large pan, melt the butter over medium-high heat. Add the shallots, season generously with salt and cook, stirring constantly, until the edges of the shallots are really brown, 5 to 7 minutes. Stir in the gochujang mixture and cook, stirring for a few seconds, just until the sauce loses its raw edge.
• Stir in 1 cup cold tap water and add the tteok, making sure to separate them if stuck together. Bring to a simmer over medium-high and cook until the sauce thickens and the tteok are heated through but still chewy, 4 to 6 minutes. (Add a minute or two if using frozen rice cakes.)
• To serve, scatter over the cheese, followed by the cabbage - a nice, crunchy blanket of it. Cover to let the cheese melt; the cabbage will steam slightly and lose some of its raw edge. Halve the soft-boiled eggs and arrange them over the crunchy, cheesy cabbage.

HAMBURGER RICE HOT DISH

Steps:

• Brown meat, onions and celery. Drain off excess fat. Put the rice, soups, mixed vegetables, water, soy sauce, salt, pepper and meat into a 2 quart casserole. Bake for 1-1/2 hours at 325.