Ttukdak Hyung's Myeongran Pot Rice

• 300g rice (2 paper cups)
• 360ml water (2 paper cups)
• kelp (amount not disclosed)
• 1 tablespoon fermented anchovy sauce
• 30g butter
• 150g myeongran
• 70g garlic
• 100g shiitake mushrooms
• 1 tablespoon Jin-ganjang
• 120g scallions
• 70g garlic chives
• 1 tablespoon perilla oil

Recipe 🍳

Cooking tips 💡

• Use low-sodium myeongran when making pot rice.
• After the water boils, cover and cook for 12 minutes, then turn off the heat and let it steam for 10 minutes.

Recommended for 🙋

• ⭐Those who want to enjoy the savory and rich flavor of myeongran in a hearty pot rice.
• ⭐Those looking for a healthy and delicious meal with the aroma of shiitake mushrooms and garlic.
• ⭐Those who want to set a special table with a carefully made pot rice at home.