Savory Radish and Bean Sprout Rice Cooked in a Pot
Winter Radish and Bean Sprout Rice Pot / Winter radish is refreshingly sweet. Enjoy it when it’s at its best. ^^*
I feel like Jeju radishes are particularly sweet. It’s been a while since I made rice in a pot. ^^*
Ingredients- 2 cups short-grain rice
- 1.5 ratio water (e.g., 3 cups water for 2 cups rice)
- 1 bag of bean sprouts
- 1 handful of shredded radish
- 1 Tbsp olive oil
- 1 tsp tuna extract sauce
- 5 drops of vinegar
Seasoning (Deodeok-based Soy Sauce)- 1 handful of deodeok (Korean asparagus root), chopped
- 4 Tbsp soy sauce
- 1 Tbsp cooking wine (e.g., Mirin)
- 1/3 Tbsp tuna extract sauce
- 1/2 Tbsp plum extract
- A little sesame oil
- 1 Tbsp perilla oil
- 1.5 Tbsp gochugaru (Korean chili powder)
- 1 handful of deodeok (Korean asparagus root), chopped
- 4 Tbsp soy sauce
- 1 Tbsp cooking wine (e.g., Mirin)
- 1/3 Tbsp tuna extract sauce
- 1/2 Tbsp plum extract
- A little sesame oil
- 1 Tbsp perilla oil
- 1.5 Tbsp gochugaru (Korean chili powder)
Cooking Instructions
Step 1
First, thinly julienne the radish and cut the bean sprouts into roughly 5mm thick pieces. If the bean sprouts are large, you can cut them into thirds for easier eating within the rice.
Step 2
Rinse the rice thoroughly in cold water and place it in your pot. Add water according to the 1:1.5 ratio (rice to water). Stir in 1 tablespoon of olive oil, 1 teaspoon of tuna extract sauce, and 5 drops of vinegar. The vinegar helps the rice grains stay separated and adds a lovely sheen. Bring the pot to a boil over medium-high heat until steam starts to rise vigorously.
Step 3
Once steam is actively rising (you’ll hear a ‘pshh’ sound), carefully lift the lid. You should see that most of the water has been absorbed, leaving just a little remaining at the bottom.
Step 4
Generously spread the julienned radish and the prepared bean sprouts evenly over the surface of the rice. Close the lid tightly. Now, it is crucial to reduce the heat to the absolute lowest setting. Keep it on a bare simmer to prevent the rice from burning at the bottom. Ensure the heat is minimized!
Step 5
After simmering on the lowest heat for 10 minutes, turn off the heat completely. Let the rice steam for at least 5 more minutes. When you open the lid, you’ll find beautifully cooked rice with a lovely sheen, infused with the sweet flavors of the radish and the freshness of the bean sprouts. Enjoy your delicious pot rice! ^^*
