Korean Sweet Potato Rice (Steamed Grain Bowl with Natural Sweetness)
Cubed sweet potato is placed on top of washed rice and cooked together in a single pot. As the rice steams, the sweet potato's natural sugars seep into the grains, lending a gentle sweetness without any added seasoning, and the orange chunks against white rice create an inviting visual contrast. Cutting the sweet potato to roughly 2 cm ensures it cooks through at the same rate as the rice. A small pinch of salt sharpens the sweetness, and pairing the finished bowl with doenjang soup or kimchi provides a salty counterpoint.
Adjust Servings
Instructions
- 1
Dice the sweet potato into cubes.
- 2
Wash rice, place in a pot, and top with sweet potato.
- 3
Add water and salt; cook the rice as usual.
- 4
When done, fold the sweet potato gently into the rice.
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