Spam Kimchi Rice with Cuckoo Rice Cooker
Easy Spam Kimchi Rice with Cuckoo Twin Pressure Rice Cooker!
Utilizing the dual pressure technology of the Cuckoo Twin Pressure rice cooker, you can achieve sticky rice, fluffy rice, and various other dishes tailored to your preference. Its sleek and modern design also complements your kitchen interior beautifully. This recipe demonstrates how to make delicious Spam Kimchi Rice without stir-frying, by using the Cuckoo rice cooker’s ‘Pressureless Cooking’ function and the ‘Open Cooking’ feature. The result is a dish that’s less greasy than stir-fried versions, with distinct, soft, and fluffy grains of rice.
Main Ingredients
- 300g Rice
- 150g Aged Napa Cabbage Kimchi
- 100g Cubed Radish Kimchi (Kkakdugi)
- 70g Spam
- 2 Tbsp Flying Fish Roe (Ikura)
- A little Rice Shoots
- A little Seaweed Flakes
Seasoning
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Sesame Oil
- 1/2 Tbsp Salt (fine salt)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Sesame Oil
- 1/2 Tbsp Salt (fine salt)
Cooking Instructions
Step 1
The Cuckoo Twin Pressure rice cooker is a smart appliance equipped with two functions: a ‘Dual Pressure’ mode for sticky and chewy rice, and a ‘High Heat IH Pressureless’ mode for moist and fluffy rice. It also features an ‘Open Cooking’ function, perfect for versatile dishes. In this recipe, we’ll specifically use the ‘Pressureless Cooking’ and ‘Open Cooking’ features to create a special Spam Kimchi Rice.
Step 2
Using the measuring cup that comes with your Cuckoo Twin Pressure rice cooker, add two cups of thoroughly washed rice.
Step 3
After adding the washed rice, pour water into the inner pot up to the ‘Pressureless White Rice’ water line marked ‘2’. The detailed water level markings for different types of rice make it very convenient even for beginner cooks to prepare delicious rice.
Step 4
To ensure the rice is well-cooked, finely chop the well-fermented Napa cabbage kimchi (aged kimchi) and cubed radish kimchi. If you don’t have cubed radish kimchi, you can increase the amount of Napa cabbage kimchi accordingly.
Step 5
In a bowl, combine the finely chopped Napa cabbage kimchi and cubed radish kimchi with gochugaru, sesame oil, and salt. Mix well to create a flavorful kimchi seasoning.
Step 6
Finely dice the Spam into bite-sized pieces. Prepare the flying fish roe, seaweed flakes, and rice shoots as needed for the recipe.
Step 7
Add all of the prepared kimchi seasoning into the inner pot of the rice cooker.
Step 8
Close the lid of the rice cooker and set it to the ‘Pressureless’ mode.
Step 9
Select the ‘Pressureless White Rice’ menu and press the ‘Pressureless Cook’ button to begin cooking.
Step 10
Now it’s time to utilize the special ‘Open Cooking’ feature of the Cuckoo Twin Pressure rice cooker! Unlike conventional rice cookers, this function allows you to open the lid during the steaming phase to add ingredients. When you hear the voice prompt indicating that the rice is entering the steaming stage during pressureless cooking, press the ‘Open Cooking’ button in the center. After about 1 minute, you’ll hear a voice prompt saying it’s okay to open the lid, and then you can open it.
Step 11
Once the lid is open, evenly sprinkle the diced Spam and flying fish roe over the rice. Then, close the lid again to resume cooking.
Step 12
When cooking is complete, open the lid and use a spatula to gently mix the rice and ingredients together thoroughly.
Step 13
You can serve it directly from the bowl, or for a prettier presentation, fill a rice bowl or soup bowl with the rice, press it down firmly with a spatula, and then invert the bowl onto a plate. This will create a neat, round shape.
Step 14
Finally, garnish with seaweed flakes and rice shoots to complete your delicious Spam Kimchi Rice! You can also use finely chopped green onions or scallions instead of rice shoots. As the weather gets warmer, skip the hot stove and easily enjoy a simple and tasty meal with this rice cooker Spam Kimchi Rice. You’ll be amazed at how you can make this dish in a rice cooker, and it’s less greasy than stir-fried versions, with soft, fluffy grains of rice that truly taste wonderful. (This recipe was sponsored by the product.)
