Last week someone asked me if I felt more Korean or white. Caught off guard, I didn’t know how to respond. My mom is Korean and my father was a Texan with German/Irish descent. I still don’t know how to answer this question because the answer is “it depends”. Sometimes I feel more Korean when I’m eating delicious Korean food and hanging out with other full and half Koreans. And most of the times I don’t because I don’t speak the language and I’ve only visited the country once when I was eight. But I can relate to being a child from a Korean mother. Oh boy … the stories about my crazy Korean mother. Sometimes they love you so much it hurts.
Today I feel a little more Korean. The warm steamed rice paired with the tiny spicy dried anchovies reminds me of being a little girl. My mom would add water to my rice and add the tiny dried anchovies to the top of my rice “soup”. Oh how I loved the salty anchovies. As I grew up I started my love affair with spicy food and started eating anchovies spicy.
I picked up a bag of the small dried anchovies during my last visit to the Korean market. I usually make a meal with just a bowl of rice and these delicious and spicy anchovies. If I’m lucky (or more like prepared) I will also have my absolutely favorite Korean snack (other wise known as banchan), sweet and spicy squid (ojingeochae muchim), along with the anchovies. My mouth is usually on fire and my nose running. I love it.
I usually make my steamed rice in my Cuckoo rice cooker (it speaks Korean to me and makes the BEST rice) but I decided to try to make my rice in my Instant Pot. I was pleasantly surprised by how well the rice turned out. The rice was fluffy and perfectly sticky. Hip Pressure Cooking has an amazing chart detailing how to cook other types of rice.
- 1 cup Calrose rice (medium grain Korean rice)
- 1 ¼ cup water
- Rinse rice in colander until the water runs clear.
- Place rice and water in the Instant Pot.
- On your Instant Pot, select the “Manual” mode and press the ‘-’ button until it reads 7 minutes. Set the top knob to “Sealing” and not “Venting”.
- The Instant Pot will beep at you when it finishes cooking the rice and sets itself to “Keep Warm” mode.
- Let the pressure naturally release for at least 10 minutes.
- Use the quick pressure release to release any residual pressure.
- Fluff the rice and serve warm.
- 1 tablespoon gochujang
- 1 tablespoon sugar
- 1-2 cloves crushed or minced garlic
- 1 tablespoon water
- 1 cup small dried anchovies
- ½ tablespoon vegetable oil
- 1 tablespoon sesame seed oil
- Black sesame seeds, garnish
- Roasted sesame seeds, garnish
- Mix gochujang, sugar, garlic, and water in a small bowl until combined; set aside.
- In a large skillet, stir the anchovies on high for one minute.
- Add the vegetable oil to the anchovies and stir fry for another minute.
- You can move the anchovies to another dish or move them to the edge of the large skillet.
- Turn down the heat to medium and pour the gochujang mixture to the middle of the skillet.
- Simmer the sauce until it turns shiny.
- Once the sauce is shiny mix the sauce and anchovies until well incorporated.
- Remove from heat and mix in the sesame seed oil.
- Sprinkle with black and white sesame seeds.
- You can serve it at room temperature with steamed rice or own its own.
- Refrigerate it for up to two weeks.
Adapted from http://www.maangchi.com/recipe/myulchibokkeum
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