INGREDIENTS:
50 g of North Korean
150 g of rice
Anchovy flesh 4+1/2 cups (900mL)
Tofu 100 g
sesame oil 3 teaspoons
1 tablespoon anchovy juice
| Cooking Method |  |
 |
 |
 |
Add |
| Add the butter and grind in a cooking container | close | 5 seconds | 0 | 7 | |
| Add 2 teaspoons sesame oil and stir | close | 3 minutes | 100°C |  |
|
| Add the rice and salt to taste. | close | 5 minutes | 100°C | |
|
Fry the rice in anchovy broth, put the rice completely fuzzy so simmer
|
close | 15 minutes | 100°C | |