Ingredients with Measurements:
- 2 cups of short-grain rice
- 2 1/2 cups of water
- 1/2 teaspoon of salt
- 2 tablespoons of vegetable oil
- 2 eggs
- 1 tablespoon of soy sauce
- 1 teaspoon of sesame oil
- 1 teaspoon of sesame seeds
- 1/4 cup of chopped scallions
Special equipment needed:
- Rice cooker
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear.
2. In a rice cooker, combine the rice, water, salt, and vegetable oil. Cook according to the manufacturer's instructions.
3. In a small bowl, whisk together the eggs, soy sauce, sesame oil, and sesame seeds.
4. Heat a non-stick skillet over medium heat. Add the egg mixture and scramble until cooked through.
5. Once the rice is done, fluff it with a fork and transfer it to a serving bowl.
6. Top the rice with the scrambled eggs and chopped scallions.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Rice cooker: Follow the manufacturer's instructions
- Skillet: Medium heat
Serving size:
- This recipe serves 2-3 people.
Nutritional information:
- Calories: 400
- Fat: 14g
- Carbohydrates: 57g
- Protein: 11g
- Sodium: 600mg
Substitutions for ingredients:
- Short-grain rice can be substituted with medium-grain rice.
- Vegetable oil can be substituted with canola oil or olive oil.
- Soy sauce can be substituted with tamari or coconut aminos.
- Scallions can be substituted with chives or green onions.
Variations:
- Add diced vegetables such as carrots, peas, or bell peppers to the scrambled eggs.
- Use brown rice instead of white rice for a healthier option.
- Top the dish with a fried egg instead of scrambled eggs.
Tips and tricks:
- Rinse the rice thoroughly to remove excess starch and prevent it from becoming too sticky.
- Use a non-stick skillet to prevent the eggs from sticking to the pan.
- Fluff the rice with a fork to prevent it from becoming too compact.
Storage instructions:
- Store any leftover rice and eggs separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the rice and eggs in a microwave-safe dish and microwave for 1-2 minutes or until heated through.
Presentation ideas:
- Serve the dish in a traditional Korean bowl or on a decorative plate.
- Garnish with additional chopped scallions or sesame seeds.
Pairings:
- Serve with a side of kimchi or pickled vegetables.
- Pair with a hot cup of green tea or barley tea.
Suggested side dishes:
- Steamed or roasted vegetables such as broccoli or asparagus.
- Grilled or baked fish such as salmon or cod.
Troubleshooting advice:
- If the rice is too dry, add a splash of water and fluff with a fork.
- If the eggs are too dry, add a splash of milk or cream to the egg mixture before cooking.
Food safety advice:
- Store any leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F (74°C) before consuming.
Food history:
- Patbap is a traditional Korean dish made with short-grain rice and often served with various toppings such as vegetables, meat, or eggs.
Flavor profiles:
- The dish has a savory and slightly nutty flavor from the sesame oil and sesame seeds.
- The scrambled eggs add a creamy and slightly salty flavor to the dish.
Serving suggestions:
- Serve the dish as a main course for lunch or dinner.
- Serve as a side dish for a Korean-inspired meal.
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Region: Korean