Korean Puffed Black Rice Bowl Recipe | Natural Rice Co
The Natural Rice Co

Korean Puffed Black Rice Bowl

Rice Type
Black Rice
GF?
No
Time to cook
Prep Time: 10 min
Cook Time: 20 min
Delicious, nutrition packed light meal bursting with goodness and flavour.

Ingredients

Serving 1 cup cooked rice. Select serving size to increase amount.

  • Korean Gochujang Chilli Marinade
  • Korean Gochujang Chilli Marinade
  • Korean Gochujang Chilli Marinade
  • Korean Gochujang Chilli Marinade
  • Korean Gochujang Chilli Marinade
  • 1 tbs (15 g) Gochujang paste
  • 2 tbs (30 g) Gochujang paste
  • 4 tbs (60 g) Gochujang paste
  • 6 tbs (90 g) Gochujang paste
  • 8 tbs (120 g) Gochujang paste
  • 1/4 tbs (20 ml) Mirin
  • 1/2 tbs (40 ml) Mirin
  • 1 tbs (80 ml) Mirin
  • 1 1/2 tbs (120 ml) Mirin
  • 2 tbs (160 ml) Mirin
  • 1/4tbs (10 g) Miso paste
  • 1/2tbs (20 g) Miso paste
  • 1tbs (40 g) Miso paste
  • 1 1/2tbs (60 g) Miso paste
  • 2tbs (80 g) Miso paste
  • 1/2 tbs (20 g) brown or coconut sugar(dissolved)
  • 1 tbs (40 g) brown or coconut sugar(dissolved)
  • 2 tbs (80 g) brown or coconut sugar(dissolved)
  • 3 tbs (120 g) brown or coconut sugar(dissolved)
  • 4 tbs (160 g) brown or coconut sugar(dissolved)
  • 1 tsp (5 ml) sesame oil
  • 2 tsp (10 ml) sesame oil
  • 4 tsp (20 ml) sesame oil
  • 6 tsp (30 ml) sesame oil
  • 8 tsp (40 ml) sesame oil
  • 1 tbs (15 ml) hot water to blend
  • 2 tbs (30 ml) hot water to blend
  • 4 tbs (60 ml) hot water to blend
  • 6 tbs (90 ml) hot water to blend
  • 8 tbs (120 ml) hot water to blend
  • 80 g thin slice beef 2-3 mm thickness*
  • 160 g thin slice beef 2-3 mm thickness*
  • 320 g thin slice beef 2-3 mm thickness*
  • 480 g thin slice beef 2-3 mm thickness*
  • 640 g thin slice beef 2-3 mm thickness*
  • 1/2 brown onion sliced Chinese style
  • 1 brown onion sliced Chinese style
  • 2 brown onions sliced Chinese style
  • 3 brown onions sliced Chinese style
  • 4 brown onions sliced Chinese style
  • 1 tbs (15 ml) Olive oil for cooking
  • 2 tbs (30 ml) Olive oil for cooking
  • 4 tbs (60 ml) Olive oil for cooking
  • 6 tbs (90 ml) Olive oil for cooking
  • 8 tbs (120 ml) Olive oil for cooking
  • 1/2 bunch chopped Choy sum blanched
  • 1 bunch chopped Choy sum blanched
  • 2 bunch chopped Choy sum blanched
  • 3 bunch chopped Choy sum blanched
  • 4 bunch chopped Choy sum blanched
  • 1/4 pack fresh flat rice noodle
  • 1/2 pack fresh flat rice noodle
  • 1 pack fresh flat rice noodle
  • 1 1/2 pack fresh flat rice noodle
  • 2 pack fresh flat rice noodle
  • 1/2 cup (70 g) uncooked Black rice (1 cup cooked Black Rice)
  • 1 cups (140 g) uncooked Black rice (2 cups cooked Black Rice)
  • 2 cups (280 g) uncooked Black rice (4 cups cooked Black Rice)
  • 3 cups (420 g) uncooked Black rice (6 cups cooked Black Rice)
  • 4 cups (560 g) uncooked Black rice (8 cups cooked Black Rice)
  • 1 cup (250 ml) water
  • 2 cups (500 ml) water
  • 4 cups (1000 ml) water
  • 6 cups (1500 ml) water
  • 8 cups (2000 ml) water
  • 1/4 cup ginger, garlic, chopped shallots
  • 1/2 cup ginger, garlic, chopped shallots
  • 1 cup ginger, garlic, chopped shallots
  • 1 1/2 cup ginger, garlic, chopped shallots
  • 2 cup ginger, garlic, chopped shallots
  • 1/4 cup (60 ml) vegetable stock
  • 1/2 cup (120 ml) vegetable stock
  • 1 cup (240 ml) vegetable stock
  • 1 1/2 cups (360 ml) vegetable stock
  • 2 cups (480 ml) vegetable stock

Method

  1. Start by making the marinade, dissolve the sugar with hot water and then prepare Gochujang marinade by adding all ingredients.
  2. Blanch thin sliced beef until it changes colour, remove from water and partially dry with paper towel. Fold the beef and onion through the Gochujang marinade and set aside.
  3. Cook your black rice in water using the absorption method.
  4. Blanch choy sum in boiling water (30 seconds) and rinse under cold.
  5. Blanch rice noodles in boiling water (20 seconds) and rinse under cold.
  6. Press small amount of cooked black rice into a small bowl and turn onto plate/ flip.
  7. Heat wok or pan and toss green vegetables and rice noodles with garlic, ginger, shallots and sesame oil and place on rice bowl.
  8. Heat wok with oil and then add marinated beef and onion, cook to caramelize and make crispy. Remove and serve on top of green vegetables.
  9. To garnish, heat olive oil and shallow fry a little uncooked black rice sparsely into hot oil and puff (circa 20 seconds) remove, drain and season with sesame seeds, rock salt flakes. Sprinkle around plate.
  10. Slice green spring onions diagonally and sprinkle over dish. Serve and enjoy!

Tips

*You can find thin slice beef 2-3 mm thickness at your nearest Chinese butcher. Our Wild Rice Blend can also be used as a substitute to the Black rice.
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