Korean Yeongyangbap Mixed Rice
Quick answer
- Total time
- 65 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Equal parts white rice and glutinous rice make this mixed rice stickier and chewier than plain steamed rice, with chestnuts, jujubes (Korean red dates), black soybeans, and shiitake studded through it.
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The toppings are simply layered over the rice and left alone, with no stirring or pressing, and the chestnuts and dates hold their shape.
Ingredients
Instructions
- 1
Rinse 1 cup short-grain rice and 1 cup glutinous rice together until the water runs mostly clear.
Soak in water for 1 hour, then drain in a sieve.
- 2
Halve 120 g chestnuts so the pieces cook through at the same pace as the rice.
Remove the pits from 6 jujubes and slice them, keeping the strips slightly thick so they do not disappear during cooking.
- 3
Slice 80 g shiitake mushrooms thinly so their umami spreads through the pot.
Drain 80 g soaked black beans very well, because excess soaking water can make the measured cooking water inaccurate and leave the rice too wet.
- 4
Spread the soaked rice evenly in the pot, then layer the beans, mushrooms, chestnuts, and jujubes on top.
Pour in 650 ml water and avoid pressing the toppings down, so steam can move through the rice.
- 5
Cover and heat on high until steam rises and the bubbling sound becomes steady.
Reduce to low heat and cook for 25 minutes without stirring, keeping the heat gentle so the bottom does not scorch.
- 6
Turn off the heat and rest covered so the beans and chestnuts finish cooking.
Fluff gently from the bottom until the ingredients are even, then serve.
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Turn these ingredients into two more meals
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