If you have tried Spanish rice, you know it makes everything better. It's filled with soft warm flavors that mix with foods from all parts of the world. In Korea, we have found ourselves often thinking, "This would be amazing with Spanish Rice!" when we are eating local specialties.
The QuandariesThe biggest question we had when we decided to make this recipe in Korea was, "What type of rice should we use for the perfect Spanish Korean dish?" Well, since we want our fusion food to be as fusion as possible, we chose Jab Gok Bap a traditional Korean mixed rice containing dried black beans, barley, brown rice, millet and short grain white rice.
- 2 tablespoons olive oil (기름)
- 1 onion, chopped fine
- 3 garlic cloves, sliced
- 1.5 cups Jab Gok Bap
- 3 cups chicken broth or vegetable broth or water
- 5 tablespoons cooked and diced tomatoes
- 1 teaspoon oregano
- 1 tablespoon dried Korean red peppers
- 1 teaspoon salt (소금)
First, finely chop (썰다) up the onions and slice up the garlic. You don't want big chunks so make nice little cubs.
Second, heat olive oil in a pan and saute (볶다) the onion and garlic until lightly brown.
Second, in a rice cooker, combine the rest of your ingredients.
Third, mix up (뒤섞다) the ingredients well.
Fourth, add water or broth.
Fifth, cook until rice is light and lovely.
This is excellent as the start for your Spanish Bibimbap (비빔밥).