37
Operational Instructions
Konjac Rice
Sungnyung
Lentil Bean Rice
●
Ingredients: Plain rice, konjac rice, and water
●
Directions
1. Measure the plain rice and konjac rice (the ratio of
7 to 3) with the measuring cup according to the
number of servings you need.
2. Mix the plain rice and konjac rice and wash and
rinse the mixture until the water runs clear.
3. Place the washed plain rice and konjac rice inside
the inner pot. Fill with water using the Mixed scale
depending on the number of servings.
4. Place the inner pot inside the rice cooker, and
close the lid.
5. Select Konjac Rice and press the [OK] button.
6. When the rice cooker switches to the Keep Warm
mode, thoroughly mix and fluff the rice.
※
The cooked rice may not be as sticky or glossy as
the plain rice depending on the characteristics of
the konjac rice.
※
The rice may have the smell of konjac. (Add some
cooking wine to the rice to get rid of the smell.)
●
Ingredients: Nurungji 145 g, 4 cups of
water
●
Directions
1. Cook the rice according to the cooking
recipe of nurungji.
2. Leave the nurungji portion at the bottom
and take out the rest of the rice. (The more
rice you have in the inner pot, the thicker the
sungnyung water gets.)
3. Place the nurungji inside the inner pot. Fill
with water using the Sungnyung scale
4. Place the inner pot inside the rice cooker,
and close the lid.
5. Select Sungnyung and press the [OK]
button.
※
Adding water in excess of the standard can
cause the water to spew out through the
steam vent.
※
Adjust the amount of nurungji according to
your taste.
●
Ingredients: Rice, lentil, and water
●
Directions
1. Measure the rice and beans (the ratio of 8 to
2) with the measuring cup according to the
number of servings you need.
2. Mix the rice and beans and wash and rinse
the mixture until the water runs clear.
3. Place the washed rice and beans inside the
inner pot. Fill with water using the Mixed
scale depending on the number of servings.
4. Place the inner pot inside the rice cooker,
and close the lid.
5. Select Lentil Bean Rice and press the [OK]
button.
6. When the rice cooker switches to the Keep
Warm mode, thoroughly mix and fluff the
rice.
※
Please cook all mixed grains at the proper
ratio.
Tuna Vegetable
Rice
Samgyetang
(Ginseng Chicken
Soup)
Braised Short Ribs
●
Ingredients: 70g of boiled rice, 40g of
canned tuna, 15g of bell pepper, 15g
of carrots, 130 ml of water, and small
amounts of butter and powdered laver
●
Directions
1. Drain the oil of tuna and tear the tuna fillet
into thin pieces with chopsticks.
2. Finely chop the bell peppers and carrots.
3. Mix the rice, tuna, bell peppers and carrots
in a bowl.
4. Grease the bottom of the inner pot with
butter. Add the ingredients of 3 and pour
water into it.
5. Place the inner pot inside the rice cooker,
and close the lid.
6. Select Tuna Vegetable Rice and press the
[OK] button.
7. When the cooking is done, thoroughly mix
the rice with a paddle.
●
Ingredients: 600g of chicken, 4 cloves of
garlic,
¾
cups of sticky rice, 1 to 2 roots
of undried ginseng, 2 jujubes, 3 cups
of water and small amounts of salt and
pepper
●
Directions
1. Cut an open hole at the bottom of the
chicken’s belly with a knife.
2. Pull out the innards and clean. Stuff the
chicken with steepened sticky rice. (soak the
sticky rice in water for about two hours.)
3. Add the ginseng roots, jujubes, and garlic
inside the chicken. Cross the chicken legs
and tie together with a kitchen twine. For
a thicker broth, take out half the sticky rice
from the chicken and cook in the broth.
4. Place the stuffed chicken from step 3 inside
the inner pot, and pour 3 cups of water.
5. Place the inner pot inside the rice cooker,
and close the lid.
6. Select Samgyetang and press the [OK]
button.
●
Ingredients: 600g of ribs, 1 carrot,
½
of
onion,
¼
of pear, 10 chestnuts, 10 ginkgo
nuts, 2 tablespoons of sugar, and 2
tablespoons of liquor
●
Sauce: 7 tablespoons of aged soy sauce,
1 tablespoon of ground sesame mixed
with salt, 1 tablespoon of minced garlic, 1
teaspoon of pepper, 1 teaspoon of sesame
oil, 2 tablespoons of chopped green
onions, and 2 tablespoons of starch syrup
●
Directions
1. Remove fat and tendons from chopped
short ribs and soak in cold water for 2 hours
to draw out the blood.
2. Take out the ribs, pat dry, and score.
Marinate in a mixture of the sugar and
cooking wine for 30 minutes to tenderize.
3. Lightly sauté the gingko nuts with a small
amount of salt in a fan to peel off the skin
of the gingko nuts. Dice the carrots into
chestnut sizes. Puree the onion and pear
after grinding.
4. Mix the ingredients to make the sauce.
5. Marinate the ribs with the sauce for more than
an hour, and then place them inside the pot.
6. Place the inner pot inside the rice cooker,
and close the lid.
7. Select Braised Short Ribs and press the [OK]
button.
※
The ingredients cook in their own juices and the
marinade and do not require additional water.
※
Adding more water may cause it to spew
out during steam discharge.
PH_Best_06 Series_US.indd 37
2018-05-15 �� 5:09:35
