Korean Radish Rice (Julienned Radish Steamed with Short-Grain Rice)

Name: Korean Radish Rice (Julienned Radish Steamed with Short-Grain Rice)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Cuisine: Korean
Ingredients: short-grain rice 300 g; Korean radish 250 g; water 320 ml; soy sauce 2 tbsp; chives 25 g; red pepper flakes 0.5 tsp; sesame oil 1 tbsp; sesame seeds 1 tsp

Soak 300 g short-grain rice for 20 minutes and drain it about 5 minutes, then lay thin radish matchsticks on top without mixing and pour 320 ml water around the edge. Heat on high until steam rises, cook on low for 12 minutes without opening the lid, and rest covered for 10 minutes. Fold the soy sauce and chive seasoning into each serving right before eating so the rice stays fluffy.

Quick answer

Total time: 40 min
Level: Easy
Servings: 2 servings
Ingredients: 8

About this dish

Julienned radish is laid on top of the rice, not mixed in, and as it cooks its water and sweetness work down into the grains, leaving them moister and sweeter than plain rice.

The soy sauce dressing waits until just before eating; stirred in early, it turns the rice mushy. Winter radish makes it noticeably sweeter.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

Rinse 300 g short-grain rice until the water is nearly clear, then soak it for 20 minutes.

Drain it in a sieve for about 5 minutes so excess surface water does not make the finished rice heavy.
2

Trim only the rough outer parts of 250 g Korean radish, then cut it into thin, even matchsticks.

Keep the strips similar in thickness so they soften during the rice steaming time instead of staying crisp in the center.
3

Spread the soaked rice evenly in the pot, then place the radish on top without mixing it in.

Pour in 320 ml water around the edge so the rice layer stays level and cooks evenly underneath.
4

Cover the pot and heat on high until steam rises and boiling is clearly heard.

Lower to low heat and cook for 12 minutes; do not open the lid, because escaping steam can leave the rice unevenly cooked.
5

Turn off the heat and let the covered pot rest for 10 minutes.

The rice should look glossy and tender, and the radish should bend softly; if the center tastes firm, rest it a few minutes longer.
6

Mix 2 tablespoons soy sauce, 25 g chives, 0.5 teaspoon gochugaru, 1 tablespoon sesame oil, and 1 teaspoon sesame seeds.

Fold the sauce into each serving right before eating so the rice stays fluffy instead of turning mushy.