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Yeongyang-dolsotbap is a nourishing dish of rice, ginseng, jujubes and chestnuts which are believed to have healing properties. Rice tastes best when cooked in a stone pot because it cooks evenly and stays hot in the pot.
Ingredients
● 360 g non-glutinous rice
● 90 g glutinous rice
● 30 g black bean, 60 g chestnut, 32 g jujube, 37 g cultivated pine mushrooms, 24 g gingko
● 10 g pine nuts
● 25 g ginseng (fresh wet ginseng)
● 3 cups water
● seasoning sauce:
- 3 tbsp soy sauce, 1 tbsp minced green onion,
- 1 tsp minced garlic, 1/2 tsp ground red pepper,
- 1 tbsp sesame salt,1/8 tsp ground black pepper,
- 2 tsp sesame oil
1. Wash the non-glutinous rice and glutinous rice, soak in water for 30 min. Then drain water through a strainer for 10 min (non-glutinous rice 440 g, glutinous rice 110 g).
2. Wash the black beans and soak in water for 3 hours. Drain water with a strainer for 10 min (63 g).
3. Skin the chestnuts, cut into 2-4 pieces. Wipe the jujube, cut the flesh round and divide into 2-3 pieces.
4. Skin the cultivated pine mushrooms, slice it 0.7 cm thick, maintaining the mushroom shape.
5. Preheat the frying pan and oil, stir-fry the gingko for 2 min on medium heat, rolling skin off. Remove tops of pine nuts, wipe the nuts with dry cotton cloths.
6. Wash the ginseng and remove the head part, cut 2 cm long and 0.7 cm thick.
7. Blend seasoning sauce.
8. Put the non-glutinous rice, glutinous rice, black bean, chestnuts, cultivated pine mushrooms, ginseng and water into the stone pot. Heat it up for 10 min. on high heat. When it boils, continue to boil for another 3 min.
9. Lower the heat to low, add the jujube, gingko and pine nuts, boil for 10 min. Turn off the heat, steam for 10 min until well-done.
10. When the rice is well-done, mix thoroughly. Put in a bowl and serve with seasoning sauce.
Tips
● When the water overflows while boiling the rice, open the lid shortly and shut again.
● Cultivated pine mushrooms may be replaced by brown oak mushrooms.
● All the prepared stuffs may be added into the pot from the very beginning.
(Adapted from the Institute of Traditional Korean Food)
Ingredients
● 360 g non-glutinous rice
● 90 g glutinous rice
● 30 g black bean, 60 g chestnut, 32 g jujube, 37 g cultivated pine mushrooms, 24 g gingko
● 10 g pine nuts
● 25 g ginseng (fresh wet ginseng)
● 3 cups water
● seasoning sauce:
- 3 tbsp soy sauce, 1 tbsp minced green onion,
- 1 tsp minced garlic, 1/2 tsp ground red pepper,
- 1 tbsp sesame salt,1/8 tsp ground black pepper,
- 2 tsp sesame oil
1. Wash the non-glutinous rice and glutinous rice, soak in water for 30 min. Then drain water through a strainer for 10 min (non-glutinous rice 440 g, glutinous rice 110 g).
2. Wash the black beans and soak in water for 3 hours. Drain water with a strainer for 10 min (63 g).
3. Skin the chestnuts, cut into 2-4 pieces. Wipe the jujube, cut the flesh round and divide into 2-3 pieces.
4. Skin the cultivated pine mushrooms, slice it 0.7 cm thick, maintaining the mushroom shape.
5. Preheat the frying pan and oil, stir-fry the gingko for 2 min on medium heat, rolling skin off. Remove tops of pine nuts, wipe the nuts with dry cotton cloths.
6. Wash the ginseng and remove the head part, cut 2 cm long and 0.7 cm thick.
7. Blend seasoning sauce.
8. Put the non-glutinous rice, glutinous rice, black bean, chestnuts, cultivated pine mushrooms, ginseng and water into the stone pot. Heat it up for 10 min. on high heat. When it boils, continue to boil for another 3 min.
9. Lower the heat to low, add the jujube, gingko and pine nuts, boil for 10 min. Turn off the heat, steam for 10 min until well-done.
10. When the rice is well-done, mix thoroughly. Put in a bowl and serve with seasoning sauce.
Tips
● When the water overflows while boiling the rice, open the lid shortly and shut again.
● Cultivated pine mushrooms may be replaced by brown oak mushrooms.
● All the prepared stuffs may be added into the pot from the very beginning.
(Adapted from the Institute of Traditional Korean Food)
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Articles by Korea Herald
