Stage: 
Prepare the meal

To accompany bok choy and salmon

🍚 Korean-Flare Basmati Rice (1–2 servings)

Ingredients

  • ½–¾ cup basmati rice (dry, uncooked)
  • 1 cup chicken broth (for ½ cup rice) or 1½ cups broth (for ¾ cup rice)
  • 1 tsp toasted sesame oil (plus more to drizzle)
  • ½ tsp soy sauce (optional, adds umami + saltiness)
  • Pinch of gochugaru (Korean chili flakes) or red pepper flakes (optional, for heat)
  • ½ tsp garlic powder or 1 small clove fresh garlic, minced
  • Sprinkle of black pepper
  • Garnish: sliced green onion, sesame seeds

Method

  1. Rinse the rice in a fine mesh strainer until water runs mostly clear.
  2. Toast lightly (optional but tasty): In a small pot, heat 1 tsp sesame oil. Add rinsed rice and stir for 1 minute until lightly fragrant.
  3. Add broth & seasonings: Pour in chicken broth, soy sauce, garlic, pepper, and a pinch of chili flakes. Stir once.
  4. Simmer: Bring to a boil, then immediately reduce to low, cover tightly, and cook:
  • ½ cup rice → about 15 minutes
  • ¾ cup rice → about 17–18 minutes
    1. Rest: Remove from heat and let sit, covered, 5 minutes.
    2. Fluff & finish: Fluff with a fork. Taste and adjust salt/soy. Sprinkle green onion + sesame seeds.

🔄 Variations

  • Add sliced baby bok choy stems into the rice halfway through cooking → they’ll steam and soften. Toss the leaves in right at the end.
  • Stir in kimchi juice (1–2 tsp) after cooking for extra tang.
  • If you have gochujang (Korean chili paste), swirl ½ tsp into the broth before cooking.

This will give a nutty, slightly savory, lightly spicy rice that pairs beautifully with salmon and bok choy.

Method: 
stove top