Rice-Cooker Pork Belly Kimchi Rice | NTUC FairPrice
A Korean dish with hints of Japanese flavour, this Rice-Cooker Pork Belly Kimchi Rice comes together in your rice-cooker in minutes!
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Cooking tools:
- Rice cooker
- Measuring cup
- Colander
- Mixing bowl
- Chef's knife
- Cutting board
- Spoon
- Measuring spoon
- Kitchen shears
- Serving bowl
Ingredients
- 3 cups Short-Grain Rice
- 200g Pork Belly (sliced thinly like shabu shabu)
- 3 cloves Garlic (sliced thinly)
- 3 tbsp Soy Sauce (to taste)
- 1 handful Edamame (peeled)
- 4 Dried Shiitake Mushrooms (rehydrated and sliced thinly, reserve the water)
- 1 Small Carrot (sliced thinly)
- 70g Kimchi (finely chopped)
- 5 pcs Sweet Japanese Beancurd Skin* (cut into bite-sized pieces)
- 1 ½ tsp Chicken Powder
- 3 tbsp Mirin (optional)
- Spring onion and/or coriander
- Sesame seeds
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