Nutrient-Rich Seaweed and Radish Rice (Miyeokmu Bap)
Nutritious Rice Made with Seasonal Radish and Seaweed
A nutritious rice dish made with radish and seaweed. This recipe brings together the refreshing sweetness of seasonal radish and the savory depth of seaweed, creating a wholesome and satisfying meal. It’s perfect for a light yet filling lunch or a healthy dinner, offering a delightful texture and a burst of oceanic flavor.
Main Ingredients- 2 cups Rice: Rinse the rice thoroughly and soak for about 30 minutes before cooking. This ensures a tender and slightly chewy texture.
- 1 1/2 cups Water: Adjust the amount of water based on the type of rice and how long it was soaked.
- 15g Dried Seaweed: Soak in cold water for about 10 minutes, then rinse well, squeeze out excess water, and chop into bite-sized pieces. It adds a delightful chewy texture.
- 1 piece Radish (approx. 3cm, 150g): Peel and slice into thin, uniform pieces or small cubes, about 0.5cm thick. Seasonal radish is sweeter and more refreshing.
- 1/4 Carrot (approx. 30g): Finely julienne or dice the carrot for added color and texture.
- 1/2 pack Enoki Mushrooms (approx. 50g): Trim the base, rinse lightly, and separate the mushrooms.
- 1 Tbsp Brown Rice Oil: Adds a subtle nutty flavor and prevents the rice from sticking. Any neutral cooking oil can be used.
- 1 Tbsp Mirin (Sweet Rice Wine): Helps to tenderize ingredients and adds a touch of sweetness.
- 2 Tbsp Soy Sauce (for cooking): Adds umami and a savory depth to the rice.
- 1 tsp Soup Soy Sauce (Gukganjang): Provides a deeper, more complex salty flavor.
Seasoning Sauce Ingredients- 1/2 stalk Green Onion (approx. 50g): Finely chopped, primarily the white parts, for a fresh aromatic flavor.
- 1 Tbsp Minced Garlic: Adds a pungent and savory kick.
- 1/2 Tbsp Gochugaru (Korean Chili Flakes): Optional, for a mild spicy touch.
- 3 Tbsp Soy Sauce (for seasoning): Forms the base of the sauce’s flavor.
- 1 Tbsp Toasted Sesame Seeds or Sesame Powder: For a nutty crunch.
- 1 Tbsp Sesame Oil or Perilla Oil: Adds a rich, fragrant finish.
- 1/2 stalk Green Onion (approx. 50g): Finely chopped, primarily the white parts, for a fresh aromatic flavor.
- 1 Tbsp Minced Garlic: Adds a pungent and savory kick.
- 1/2 Tbsp Gochugaru (Korean Chili Flakes): Optional, for a mild spicy touch.
- 3 Tbsp Soy Sauce (for seasoning): Forms the base of the sauce’s flavor.
- 1 Tbsp Toasted Sesame Seeds or Sesame Powder: For a nutty crunch.
- 1 Tbsp Sesame Oil or Perilla Oil: Adds a rich, fragrant finish.
Cooking Instructions
Step 1
Begin by rinsing the 2 cups of rice gently under cold running water 2-3 times until the water runs clear. Drain the rice and let it soak for at least 30 minutes. Soaked rice cooks evenly and results in a more tender texture.
Step 2
Soak the 15g of dried seaweed in cold water for about 10 minutes until rehydrated. Rinse the seaweed thoroughly, squeeze out any excess water, and chop it into bite-sized pieces. The rehydrated seaweed will have a pleasant chewy texture.
Step 3
Peel the 3cm piece of radish (approx. 150g), rinse it, and slice it thinly, about 0.5cm thick, or dice it into small cubes similar in size to rice grains. Using seasonal radish will impart a natural sweetness and refreshing taste.
Step 4
Prepare the vegetables: julienne or finely dice the carrot. Trim the base of the enoki mushrooms, rinse them lightly, and then separate the mushroom clusters.
Step 5
In the inner pot of your rice cooker, add the soaked and drained rice. Arrange the rehydrated seaweed, sliced radish, carrots, and enoki mushrooms evenly over the top of the rice. Distributing the ingredients ensures they cook evenly and infuse the rice with flavor.
Step 6
Drizzle 1 Tbsp of mirin and 1 Tbsp of brown rice oil over the ingredients. The mirin helps to tenderize and add sweetness, while the oil prevents sticking and adds a subtle richness.
Step 7
Pour 2 Tbsp of soy sauce and 1 tsp of soup soy sauce over the ingredients. These sauces will season the rice as it cooks, adding depth and umami.
Step 8
Add water according to your rice cooker’s instructions for white rice, potentially slightly less than usual if you prefer firmer rice. Close the lid and start the cooking cycle. (Optional: You can add a few cherry tomatoes on top for color and a hint of acidity.)
Step 9
While the rice is cooking, prepare the seasoning sauce. In a small bowl, combine the finely chopped green onion, minced garlic, gochugaru (if using), 3 Tbsp soy sauce, and 1 Tbsp toasted sesame seeds. Mix well. Adjust the seasoning to your preference.
Step 10
Once the rice cooker finishes, open the lid immediately without letting it rest (or for a very short rest). Use a rice paddle to gently fluff and mix the rice and ingredients together, being careful not to mash the rice grains. The ingredients’ flavors will have melded beautifully with the rice.
Step 11
Transfer the cooked Miyeokmu Bap to serving bowls. Prepare to serve the seasoning sauce alongside. Drizzle 1 Tbsp of sesame oil or perilla oil into the prepared seasoning sauce and stir to combine.
Step 12
Serve the warm, flavorful Miyeokmu Bap in bowls. Offer the prepared seasoning sauce on the side, to be mixed in just before eating. This combination offers a complete and delicious meal, packed with nutrients and delightful flavors.
