1small bunch swiss chard, trimmed and chopped into bite size pieces
2large piece dried sea kelp
3cupswater
1tablespoonsesame oil
2tablespoons korean chili flakes (gochugaru)
4tablespoonssoy sauce
1garlic clove, finely minced
1tablespoonsesame oil
2teaspoonstoasted sesame seeds
1dashblack pepper
1green onion, finely chopped
DIRECTIONS
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.
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.
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.
Meanwhile, make the chili topping sauce by combining the remaining ingredients.
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.
