Rice with Kale - Korean Kale Namul bap

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Serve 10         

Marinated Kale:

  • 10 oz. kale choped 
  • 1 Tbs Preilla Oil 
  • 1 tsp salt or Korean Guk-ganjang


Rice:

  • 4 cups short grain uncooked white rice 
  • 1 cup sweet rice 
  • 1/2 cup quinoa
  • 5 cups water
  • 2 new potatoes, chopped
  • 1/4 carrot, diced


Seasoning Sauce-Yangnyumjang:
  • 4 T - soy sauce
  • 2 T - water 
  • 1 T - sesame oil
  • 1 T - Korean red pepper flakes (gochugaru)
    1 T - sesame seeds
    1-2 t - minced garlic
    2 t  - sugar / or Maesil Cheong (Plum Concentrate)
    2 – 3 - scallions, thinly sliced
  • 1 - serrano or jalapeno pepper, seeded, minced (optional)
  • 3-4 T - Korean Wild Chives / Korean garlic chives, chopped (optional)




Directions:



  1. place kale in a large bowl. Drizzle Preilla oil, sprinkle with a small pinch of salt. Scrunch with hands for 30 seconds, set aside while rice cooks.
  2. Rinse 5 cups of rice in cold water and scrub the wet rice with your hand. Rinse and drain until the drained water is pretty clear.
  3. Put the rice, quinoa, potatoes, carrots, and water in a Instant Pot and soak for 30 minutes.Close the lid and cook at high pressure for 5 minutes.
  4. While the rice is cooking, prepare the sauce by mixing all sauce ingredients.
  5. Turn off and wait for 10 minutes, then quick release then add marinated kales, cover, cook at high pressure for 0 minutes, setting the cooking time to ZERO minutes! YES.
  6. When the Instant Pot comes to pressure, it will beep that it’s ready since the cooking time is 0. Do an immediate Quick Release (QR) of the steam
  7. Fluff rice with fork, stirring kale through.Serve with  seasoning sauce on the side.

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