Korean Shepherd's Purse Doenjang Pot Rice
This spring pot rice infuses each grain with the deep, earthy flavor of doenjang dissolved in kelp stock. Naengi, or shepherd's purse, contributes a gentle herbal bitterness that offsets the fermented saltiness, while zucchini and onion bring natural sweetness for balance. Vegetables are first sauteed in perilla oil for fragrance, then doenjang and soaked rice join the pot for a slow cook. Naengi goes in after the pot starts boiling to protect its delicate aroma, and ground sesame seeds finish the dish with a final nutty layer.
Adjust Servings
Instructions
- 1
Rinse and soak rice for 30 minutes; trim and cut naengi into 3 cm pieces.
- 2
Dice zucchini and onion into small cubes.
- 3
Heat perilla oil and sauté onion, garlic, and zucchini for 2 minutes.
- 4
Add doenjang and cook briefly, then add soaked rice and stir 1 minute.
- 5
Pour in kelp stock; once boiling, add naengi and cook on low for 12 minutes.
- 6
Turn off heat, rest covered for 10 minutes, then finish with sesame seeds.
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