Instructions

1. 1

   Rinse and soak rice for 30 minutes; trim and cut naengi into 3 cm pieces.

2. 2

   Dice zucchini and onion into small cubes.

3. 3

   Heat perilla oil and sauté onion, garlic, and zucchini for 2 minutes.

4. 4

   Add doenjang and cook briefly, then add soaked rice and stir 1 minute.

5. 5

   Pour in kelp stock; once boiling, add naengi and cook on low for 12 minutes.

6. 6

   Turn off heat, rest covered for 10 minutes, then finish with sesame seeds.

Tips

Nutrition (per serving)