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.


4 Servings


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

  1. 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.
  2. 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.
  3. Place Prawns and Kimchi on top of the Rice, but DO NOT stir. Just spread evenly. Press ‘COOK’ button to start cooking.
  4. When rice is cooked, let it steamed for 10 minutes, then gently mix to combine. Add some finely chopped Spring Onion and enjoy.