Swiss Chard Rice With Spicy Chili Sauce

Swiss chard is common in the Northeastern part of Korea. This recipe can be eaten vegetarian as shown here, but you can easily add cooked ground meat as well.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 2  cups long grain rice, rinsed
• 1  small  bunch swiss chard, trimmed and chopped into bite size pieces
• 2  large  piece dried sea  kelp
• 3  cups water
• 1  tablespoon  sesame oil
• 2  tablespoons  korean  chili flakes (gochugaru)
• 4  tablespoons soy sauce
• 1  garlic clove, finely minced
• 1  tablespoon  sesame oil
• 2  teaspoons toasted sesame seeds
• 1  dash black pepper
• 1  green onion, finely chopped

Directions

1. To make stock, boil 3 cups of water and add the sea kelp. Remove from the heat and let it sit for 10 minutes for the flavor to release. Reserve 2 cups of stock.
2. In a heavy bottom pot, heat the sesame oil over medium heat, add the Swiss chard and saute until soft. Add the rinsed rice and continue to saute for 2 more minutes. Pour the reserved 2 cups of sea kelp stock into the pot. Let it boil, reduce the heat and simmer for 15-20 minutes, covered.
3. Remove from heat and let it sit for another 5 minutes so the remaining heat inside the pot will finish the job. Fluff the rice and chard with a fork.
4. Meanwhile, make the chili topping sauce by combining the remaining ingredients.
5. To serve, spoon the rice in a bowl, top with the sauce, and mix all together to incorporate the rice with the sauce. Serve warm.