Spring Aroma Rice with Nettles (Naengyi Bap)
Fragrant Naengyi Bap: Capturing the Essence of Spring
Hello everyone! A hearty meal fuels our strength. Nettles (Naengyi), with their subtly bitter yet wonderfully fragrant taste, are the quintessential spring vegetable. Among vegetables, nettles boast a high protein content and are rich in minerals like calcium and iron, making them beneficial for those with weak digestive systems or frail bodies. To choose good nettles, look for ones with roots that aren’t too thick or tough, deep green leaves, and a strong aroma. Smaller leaves and stems indicate younger, more tender nettles. For storage, blanching them before freezing is recommended. Today, we’ll be making Naengyi Bap, a dish infused with the spirit of spring. Enjoy the pure, aromatic, and slightly bitter flavor of nettles with your rice!
Ingredients- 50g fresh nettles
- 1 cup short-grain rice
- 1 sheet dried kelp (for broth, approx. 5x5cm)
- Slightly less than 1 cup rice water (approx. 180ml)
- 1 Tbsp soy sauce (jin-ganjang or regular)
- 1 handful oyster mushrooms (approx. 50g)
- 1/2 Tbsp fresh water or filtered water
- A little chopped chives
- 1 tsp minced garlic
- 1/2 tsp red pepper flakes
- 1/2 Tbsp sesame oil
- A pinch of toasted sesame seeds
Cooking Instructions
Step 1
Wash the rice thoroughly and let it soak in cool water for 20-30 minutes. Don’t discard the soaking water; you’ll use it as cooking water for the rice. This adds a deeper, nuttier flavor.
Step 2
Prepare the fragrant nettles. Gently scrape the root end of the nettles with a knife to remove any soil and clean them thoroughly. Discard any thick or tough roots.
Step 3
Place the cleaned nettles in a bowl of cool water with 2 tablespoons of vinegar. Let them soak for 10 minutes to help remove any remaining dirt or impurities. Afterward, rinse them several times under running water and gently press to remove excess water.
Step 4
Cut the drained nettles into lengths of about 3-4 cm. This size is ideal for cooking in rice without them breaking down too much.
Step 5
For the oyster mushrooms, avoid washing them with water as this can make them mushy. Instead, wipe them clean with a dry kitchen towel or cloth. Then, tear them into bite-sized pieces by hand. If any pieces are too long, cut them in half.
Step 6
Now, let’s prepare to cook the rice. Add the soaked rice to a pot or rice cooker. Place the dried kelp sheet on top of the rice. Pour in the rice water, using slightly less than 1 cup (about 180ml for 1 cup of rice). Cooking with the kelp sheet directly is simpler than making a kelp broth beforehand. Using a bit less water than usual is recommended because the vegetables will release moisture as they cook.
Step 7
Bring the pot to a boil over medium-high heat. Once it starts boiling, cover the pot with a lid, reduce the heat to low, and let it simmer. When most of the water has evaporated and the rice grains are visible, arrange the prepared oyster mushrooms evenly over the rice.
Step 8
Layer the nettles on top of the oyster mushrooms, cover again, and continue to cook for about 5 more minutes. After 5 minutes, turn off the heat and let the rice steam, covered, for another 5-10 minutes. During this steaming period, the delicate nettle aroma will infuse the rice. You’ll know it’s ready when the nettles have softened nicely.
Step 9
To make a delicious sauce to accompany your Naengyi Bap, combine 1 tablespoon of soy sauce, 1/2 tablespoon of fresh water (this helps prevent it from being too salty), a small amount of chopped chives, 1 teaspoon of minced garlic, 1/2 teaspoon of red pepper flakes, 1/2 tablespoon of sesame oil, and a pinch of toasted sesame seeds in a small bowl. Mix everything well. Adding a little water to the soy sauce makes the seasoning balanced and perfect for drizzling over the rice.
