Korean
Korean - Rice Dishes
Yeongyang Dolsotbap
Chef's Menu Description
Fragrant grains expertly cooked with seasonal aromatics, fresh herbs, and rich stock for a satisfying, flavourful centerpiece.
Ingredients
- • 1 cup short-grain rice
- • 1/4 cup glutinous sweet rice (chapssal)
- • 4 jujubes (Korean dates), pitted and halved
- • 5 chestnuts, peeled and quartered
- • 3 thin slices fresh ginseng root
- • 2 tbsp pine nuts
- • 1 tbsp red beans, pre-boiled until just tender
- • 2 1/2 cups water
Preparation Steps
1
Phase 1
Rinse and soak the rice and sweet rice for 30 minutes; drain.
2
Phase 2
Place the rice, jujubes, chestnuts, ginseng, red beans, and water in a stone bowl (dolsot).
3
Phase 3
Bring to a boil over medium heat, cover, reduce to low, and cook 15-18 minutes until the water is absorbed.
4
Phase 4
Raise the heat for 2-3 minutes until you hear the rice crackle and a nutty crust forms on the bottom.
5
Phase 5
Rest 5 minutes, scatter pine nuts over the top, and serve hot directly from the stone bowl.