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Thermal Cooker Bulgogi – Korean BBQ

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Thermal Cooker Bulgogi - Slider

My sister-in-law is from Korea. She cooks the best food ever. This thermal cooker bulgogi is not one of her recipes. 🙁

But it is DELICIOUS, and until she comes over from Korea again to cook me her homemade bulgogi, this will have to do. Also, in the thermal cooker, it was about a 10 minute total project, and it came out piping hot. The meat was all intact, but melt-in-your-mouth tender, and the rice was perfect. All this after seven hours cooking, and being transported to a Korean themed bachelorette party —don’t ask!

Thermal Cooker Bulgogi - Featured

The joy of this, like most of our recipes is that to cook it, you dump the ingredients into your large pot, boil hard for three minutes, and put it into the cooker to cook. This was a fun experiment, because I just let the rice go the whole time, hoping it wouldn’t overcook. It was absolutely delicious! Better for certain than 7 hours in the rice cooker on warm.

I felt like a cooking superstar, and it was easy as anything!

Thermal cooker bulgogi also freezes very well. And you will probably want to freeze it, because this recipe makes a lot. Air is your enemy, as it brings down your food temperatures too quickly, so I always cook in larger amounts, and freeze leftovers.

See Kathryn’s recipe for instructions on the rice that I cooked in the nesting upper pot.

Thermal Cooker Bulgogi – Korean BBQ
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Ingredients

  • 1 C soy sauce
  • 1/2 C white sugar
  • 1 C chopped green onion
  • 1/3 C minced garlic
  • 1/2 C sesame seeds
  • 1/2 C sesame oil
  • 2 tsp ground black pepper
  • Water until beef is just covered (1-2 C)
  • 3 inch piece puréed fresh ginger
  • 4 pounds thin-sliced beef roast

Instructions

Purée fresh ginger in soy sauce and sesame oil and garlic, Add all ingredients to thin-sliced beef in large inner pot of thermal cooker. Add enough water to cover beef. Bring to a hard boil for at least 3-5 minutes, stirring consistently.

Place pot into thermal cooker, add nesting pot with prepared white rice. Seal, and cook for a minimum of 6 and a maximum of 8 hours.

Serve bulgogi over rice with steamed broccoli or other side vegetables.

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http://thermalcookerrecipes.com/thermal-cooker-bulgogi-korean-bbq/

**This post contains affiliate links**

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Thermalcookerrecipes.com provides recipes as a resource and educational tool only, and makes no food safety guarantees. We are not liable for any failure to meet food safety standards that may arise in your thermal cooking. We make every effort to ensure that our recipes meet established food safety standards. But all thermal cookers are not created equal, and there are many variables at play resulting in the temperatures reached and maintained in your thermal cooker. Always follow the manufacturer’s instructions for your specific brand and model of thermal cooker, even if that means tailoring our recipes.

 

If you are in doubt, please consult the FDA page on foodborne illness for safe cooking temperatures and other safety tips. And use a food thermometer to ensure that your food has been cooked and stored at a safe temperature.

http://www.fda.gov/food/foodborneillnesscontaminants/buystoreservesafefood/ucm255180.htm

Disclosure: This post may contain affiliate links. This means, we may receive a small commission if you choose to purchase something from a link we post. Don’t worry, it costs you nothing. Thank you for supporting our website!

The Best Way to Cook White Rice – In a Thermal Cooker!

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Do you know about the new BEST way to cook white rice?

It’s rice. It’s white. This is the simplest of foods and I’ve been cooking it for years. I didn’t think you could surprise me with a new method or recipe when it came to white rice.

In a pot. On the stove.

In a rice cooker. My favorite. My OLD favorite.

Best Way to Cook White Rice - In a Thermal Cooker

When I got my thermal cooker, rice was one of the first things I tried.

It’s simple.

It’s fast.

And it comes out perfectly in the thermal cooker every time.

We’ve experimented with cooking time and have had great, perfectly-cooked rice with a total cooking time of anywhere from 2-5 hours so far. The five-hour rice was a bit mushier than the two-hour but still delicious, no more mushy than if it had sat in a rice cooker for 5 hours.

So if you’re up for perfect, delicious, portable rice, try it in a thermal cooker. The good news is, if you have a cooker with nesting pots, you can cook the rice in the top pot and sauce and meat in the bottom.

Best Way to Cook White Rice - In a Thermal Cooker

Stay tuned. We’ve got some great recipes for chicken or meat and sauce to cook up in the bottom pot.

For today, white rice.

Best Way to Cook White Rice - In a Thermal Cooker

Bring 4 cups of water and a few shakes of salt to boil in your inner pot.

Add 2 ½ cups of white rice (I used Jasmine rice) and boil for three minutes.

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Insert pot into thermal cooker. Cover with inner lid. Close outer lid. Take the rice with you wherever you want to eat.

2-5 hours later open the thermal cooker and eat your perfect, amazing, white rice.

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The thermal cooker works great for brown rice as well and Heather will be posting about that in the near future.

Enjoy!

The Best Way to Cook White Rice - In a Thermal Cooker
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Ingredients

  • 2.5 cups white rice
  • 4 cups water
  • a pinch of salt

Instructions

Bring 4 cups of water and a few shakes of salt to boil in the inner pot of your thermal cooker.

Add 2 ½ cups of white rice and boil for three minutes.

Insert pot into thermal cooker and close the lids.

Wait 2-5 hours, open the thermal cooker, and enjoy your rice.

7.6.8
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http://thermalcookerrecipes.com/best-way-to-cook-white-rice/

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This post contains affiliate links.

Thermalcookerrecipes.com provides recipes as a resource and educational tool only, and makes no food safety guarantees. We are not liable for any failure to meet food safety standards that may arise in your thermal cooking. We make every effort to ensure that our recipes meet established food safety standards. But all thermal cookers are not created equal, and there are many variables at play resulting in the temperatures reached and maintained in your thermal cooker. Always follow the manufacturer’s instructions for your specific brand and model of thermal cooker, even if that means tailoring our recipes.

 

If you are in doubt, please consult the FDA page on foodborne illness for safe cooking temperatures and other safety tips. And use a food thermometer to ensure that your food has been cooked and stored at a safe temperature.

http://www.fda.gov/food/foodborneillnesscontaminants/buystoreservesafefood/ucm255180.htm

Disclosure: This post may contain affiliate links. This means, we may receive a small commission if you choose to purchase something from a link we post. Don’t worry, it costs you nothing. Thank you for supporting our website!