This rice is flavorful from soy sauce, sesame oil, garlic, and a layer of tasty Korean mandu. In just 5 minutes all of the ingredients are in the rice cooker ready to go! It’s quite possibly one of the fastest prep meals I’ve ever made which is why it’s a staple weeknight dinner.
Variations + Substitutions
Gluten-free – Replace the soy sauce in this recipe with gluten-free tamari.
Additions – Chopped up jalapenos work well for extra flavor and a little spice. I like sprinkling extra green onion, sesame seeds, and gochugaru on top of the rice.
Egg – One of my favorite ways to enjoy this rice is with a fried runny egg on top.
Tips
My favorite mandu comes from bibigo. I consistently use the pork and vegetable mandu, but the beef are equally delicious.
Check Out
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Rice Cooker Korean Mandu Rice
Equipment
- Rice cooker
Ingredients
- 1 cup uncooked short grain rice washed and rinsed
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon garlic paste
- 2 cups water
- 10 pieces pork or beef Mandu
- 3 stalks green onion chopped
- ¼ cup frozen peas
- ½ cup frozen edamame
- salt and pepper to taste
- sesame seeds for serving
- gochugaru for serving
Instructions
- Put the uncooked rice into your rice cooker pot. Add the soy sauce, sesame oil, and garlic paste and mix well.
- Add in water and place the frozen pieces of mandu on top in a single layer.
- Cook the rice on the white rice function.
- After the rice has finished cooking, sprinkle the green onion, frozen peas, and frozen edamame on top. Close the lid and let sit for 10 minutes to defrost the peas and edamame.
- Mix well with a rice paddle or spoon. Season with salt and pepper to taste.
- Serve immediately.
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