Prawns and Kimchi go very well together. Today I cooked everything together in the rice cooker. It’s another Takikomigohan dish. Super quick & easy to prepare if you have already shelled Prawns. Prawns can be replaced with Squid.
200 to 250g shelled Prawns *thawed if frozen
1 tablespoon Sake (Rice Wine)
1 to 2 teaspoons Chilli & Garlic Sauce
*Note: If you don’t have Chilli Garlic Sauce, just add 1 pinch Salt, a little bit of grated Garlic and Chilli Flakes
2 cups (*180ml cup) Short Grain OR Medium Grain Rice
400ml Chicken Stock *OR 400ml Water & 1 teaspoon Asian Chicken Bouillon Powder
1/4 teaspoon Salt *alter the amount depending on the saltiness of the stock
1 to 2 teaspoons Sesame Oil
1 teaspoon Soy Sauce
1/2 cup Kimchi *cut into small pieces if large
1 Spring Onions *finely chopped
- Clean Prawns, devein, and place in a bowl. (Pat dry them if they are very wet.) Add Sake (Rice Wine) and Chilli & Garlic Sauce, mix to combine, then set aside while you are preparing other ingredients.
- Wash Rice a few times, drain well, and place it in the rice cooker’s inner pot. Add Chicken Stock, Salt, Sesame Oil and Soy Sauce, then gently stir.
- Place Prawns and Kimchi on top of the Rice, but DO NOT stir. Just spread evenly. Press ‘COOK’ button to start cooking.
- When rice is cooked, let it steamed for 10 minutes, then gently mix to combine. Add some finely chopped Spring Onion and enjoy.