This is probably one of the easiest meals I love to make in Korea. Mandu is the Korean word for dumpling or pot sticker. Purple rice is actually Korean style mixed grain rice. Generally, it is called Ogok Bab or 5-grain rice. However, I like to use 12, 15 or even 25 grain rice. The reason I call it ‘purple rice’ is because of the black rice which turns the whole pot a slightly purple color when cooked.
One-pot Steamed Mandu & Veggies with Purple Rice
-3/4 cup mixed grain rice
-1 3/4 cups water
-1/2 tsp salt
For Mandu and Veggies:
-1 medium to large carrot, sliced
-1 small head of broccoli, chopped
-18-20 mini mandu
1. Put the rice in the bowl of a rice cooker or a pot. Rinse the rice with cold water. Add the salt and water to the rice. Cook according to your rice cooker or for about 25-30 minute over medium heat on the stove.
2. Place the steamer basket into the pot. Fill with just enough water that it does not come through the basket. Boil the water. Add the sliced carrot and the mandu on top. Steam for about 10 minutes.
2. Add the broccoli and steam for an additional 1 minute. Turn off the heat and leave the lid on the pot for another 1-2 minutes until the broccoli is bright green and cooked to your liking.
3. Serve the mandu and veggies with the rice. Drizzle with Honey-Garlic Teriyaki Sauce.
Below are the ingredients used in these recipes. I really like the Pulmuone brand because it is all natural, but I also like the other brand shown for mandu. The rice is the Home Plus brand (18 grain), which is usually 1+1. All the ingredients can be found at Home Plus or your local mart (brands may vary).
For 1 Serving: approx 9 mini meat and veggie mandu (check fat on other brands), 1/2 cup of cooked rice, half of the veggies and 1 Tbls of sauce: 330 kcal, 5 g Fat, 1.5 g Saturated Fat, 0 mg Cholesterol, 731.8 mg Sodium, 72.1 g Carbohydrates, 6.3 g Fiber, 7.4 g Sugars, 11.7 g Protein.