1 and 1/2 cups of rice
1 and 1/2 liters of chicken broth
3 green onions, chopped
1 tablespoon soy sauce
1/2 teaspoon sesame oil
1/2 teaspoon red pepper paste
Salt to taste
2 tablespoons vegetable oil
1 and 1/2 cups of rice
1 and 1/2 liters of chicken broth
3 green onions, chopped
1 tablespoon soy sauce
1/2 teaspoon sesame oil
1/2 teaspoon red pepper paste
Salt to taste
2 tablespoons vegetable oil
Cook the rice with three cups of water and salt until it becomes soft and dry
Spread the cooked rice in a 23x35 cm baking dish greased with vegetable oil
Press the rice firmly to form a layer about 1 cm thick
Bake in a preheated oven (200°C) for 30 minutes or until the rice is completely dry
Remove from the oven and let it rest, covered. Reserve
In a large pot, cook the broth over high heat until it boils
Lower the heat and add the green onions and red pepper paste
Season to taste
Cook for five minutes with the pot covered, then turn off the heat and reserve
Before serving, warm the vegetable oil in a pan until a small piece of bread browns
Cut the rice into small pieces and fry them in the hot oil until golden brown
Drian on paper towels
Serve immediately with the soup broth.
