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A nice side for your Korean Barbecued Flank Steak. This rice has mild, subtle flavors that went well with the spiciness of the meat. I made a couple of changes: used chicken broth for the water and bouillon, and subbed 1 teaspoon sesame oil for some of the olive oil. I am going to try it with diced carrot as you suggest next time! Made for Spring 2010 PAC.