2020-08-13 / test@t

Korean spicy rice

Koreans call their homeland "The Land of Morning Freshness." It is difficult to understand what exactly is meant - after all, in Korea, as in other countries, morning turns into day and day turns into evening. Maybe it has something to do with their cuisine. Eat, for example, a portion of such rice for breakfast and you feel fresh and vigorous all day.

Ingredients

360 long grain rice
250 g green chili peppers
1 large white onion
2-3 cloves of garlic
1 head of lettuce
4 sprigs of cilantro
50 g vegetable oil
salt to taste

STEP-BY-STEP COOKING RECIPE

Step 1

Rinse the rice thoroughly in several waters, fold over a sieve and leave for 10 minutes.

Step 2

Fry the peppers in a dry preheated frying pan, turning frequently, until their skin begins to turn black. Let cool slightly, then remove stalks and seeds. Coarsely chop the onion and garlic. Disassemble the cilantro into leaves.

Step 3

Grind peppers, onions, garlic, lettuce and cilantro stalks in a mortar or blender into a smooth paste. You should have about 2 cups. If you get less, dilute the paste with water.

Step 4

Heat oil in a large heavy-bottomed saucepan and stir-fry the rice for 10 minutes. Add cooked pasta, stir. Pour in 3 cups boiling water, stir again, bring to a boil and cook for 4-5 minutes, then add salt, reduce heat to medium and cook covered for 10 minutes.

Step 5

Pour in 3 cups of boiling water, stir again, bring to a boil and cook for 4-5 minutes. Then season with salt, reduce heat to medium and cook, covered, for 10 minutes.

Step 6