Savory Perilla Oil Siraegi & Mushroom Kimchi Rice
Healthy Siraegi, Mushroom, and Kimchi Rice Recipe
This rice dish is so rich with the nutty aroma of perilla oil that even children who dislike vegetables will gobble it up! It’s a wonderfully flavorful and satisfying meal.
Rice Cooking Ingredients
- 3 cups Rice
- 2 cups boiled Siraegi (Korean radish greens, approx. 200g)
- 100g ripe Kimchi
- 3 Shiitake mushrooms
- 2 tsp Perilla oil (for seasoning Siraegi)
- 3.5 cups Water (for cooking rice)
Seasoning Ingredients
- 1/2 Tbsp minced Garlic
- 2 tsp Soy sauce for soup (Guk-ganjang)
- 2 Tbsp Perilla oil (for finishing the rice)
- 1/2 Tbsp minced Garlic
- 2 tsp Soy sauce for soup (Guk-ganjang)
- 2 Tbsp Perilla oil (for finishing the rice)
Cooking Instructions
Step 1
To achieve a tender texture and quick cooking time for the Siraegi, we’ll use a pressure cooker. Fill the pressure cooker with enough water to fully submerge the Siraegi. Close the lid and cook for about 20 minutes until very tender. After cooking, rinse the Siraegi thoroughly under cold running water 3-4 times to remove any bitterness or astringency.
Step 2
Once the Siraegi is cooked and rinsed, chop it into pieces about 1-2 cm in length. In a bowl, combine the chopped Siraegi with the minced garlic, soy sauce for soup, and 2 teaspoons of perilla oil. Gently mix and massage the ingredients into the Siraegi. This seasoning step will enhance the Siraegi’s natural flavor.
Step 3
For the ripe kimchi, remove any excess white core and rinse briefly under running water if you prefer a milder flavor. Then, chop the kimchi into 1 cm pieces and squeeze out any excess liquid thoroughly by hand. In a separate bowl, toss the chopped kimchi with 1 tablespoon of perilla oil. The nutty perilla oil will complement the tangy kimchi perfectly.
Step 4
Prepare the shiitake mushrooms by wiping them clean and removing the stems. Slice them thinly. If you are using dried shiitake mushrooms, soak them in warm water until softened to bring out their rich, umami flavor before slicing.
Step 5
Now, let’s assemble the rice in the electric pressure cooker. Spread the seasoned Siraegi, the squeezed kimchi, and the sliced shiitake mushrooms evenly over the bottom of the cooker pot. Distributing the ingredients well ensures they’ll infuse the rice with flavor.
Step 6
Add the rinsed rice and 3.5 cups of water for cooking the rice to the pot. You can add a pinch of salt if desired for extra flavor. Close the lid and select the ‘cook’ setting on your pressure cooker. Once the rice is cooked, drizzle the remaining 1 tablespoon of perilla oil over the top and let it steam for a few minutes before serving. This final touch adds a wonderful nutty aroma and taste.
