📝 About This Recipe
A true jewel of Korean temple and royal cuisine, Yeongyang-dolsotbap is a 'nutritious' medley of grains, nuts, and medicinal roots steamed to perfection in a traditional granite pot. This dish is celebrated for its complex textures—ranging from the fluffy short-grain rice to the buttery crunch of pine nuts—and the prized 'nurungji' (golden scorched rice) that forms at the bottom. It is a wholesome, aromatic experience that nourishes both the body and the soul with every earthy bite.
🥗 Ingredients
The Grains
- 1.5 cups Short-grain white rice (rinsed until water runs clear)
- 0.5 cups Sweet rice (glutinous rice) (provides a chewy texture)
- 2 cups Water (use kelp-infused water for extra umami)
Nutritious Toppings
- 4 pieces Fresh chestnuts (peeled and halved)
- 4 pieces Jujubes (dried Korean dates) (pitted and sliced into rounds)
- 10 pieces Ginkgo nuts (peeled and lightly toasted)
- 1 tablespoon Pine nuts (raw)
- 1 small piece Ginseng root (sliced thinly into rounds)
- 2 tablespoons Black beans (soaked for 4 hours)
- 1 large Shiitake mushroom (sliced into thin strips)
- 1/4 cup Sweet potato or Pumpkin (cut into 1-inch cubes)
Yangnyeomjang (Seasoning Sauce)
- 4 tablespoons Soy sauce (Jin-ganjang preferred)
- 1 tablespoon Toasted sesame oil (high quality)
- 2 stalks Green onions (finely minced)
- 1 clove Garlic (grated or minced)
- 1 teaspoon Gochugaru (Korean red chili flakes) (optional for heat)
- 1 teaspoon Toasted sesame seeds (crushed slightly)
- 0.5 teaspoon Sugar or Honey (to balance saltiness)
👨🍳 Instructions
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1
Combine the short-grain rice and sweet rice in a bowl. Rinse thoroughly 3-4 times until the water is no longer cloudy, then soak in fresh water for at least 30 minutes (or 1 hour in winter).
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2
Drain the soaked rice completely using a fine-mesh strainer and let it sit for 10 minutes to ensure even water absorption.
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3
Prepare your 'Dolsot' (stone pot). If you don't have one, a heavy-bottomed cast iron pot or a thick ceramic pot can be used as a substitute.
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4
Place the drained rice into the stone pot and pour in 2 cups of water. If you prefer a more fragrant rice, use water that has been steeped with a piece of dried kelp (dashima).
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5
Arrange the black beans, chestnuts, ginseng, and sweet potato cubes on top of the rice in an aesthetically pleasing pattern. Do not stir them in.
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6
Cover the pot with its lid and place it over medium-high heat. Bring to a boil, which should take about 5-7 minutes. Listen for the bubbling sound.
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7
Once boiling, reduce the heat to low. Quickly lift the lid and add the shiitake mushrooms, jujubes, ginkgo nuts, and pine nuts. Replace the lid immediately.
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8
Simmer on low heat for 12-15 minutes. This slow cook allows the nutrients from the toppings to seep into the rice grains.
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9
Increase the heat to medium for the final 60 seconds. This is the secret step to creating the 'nurungji'—the delicious, crispy crust at the bottom of the pot.
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10
Turn off the heat and let the pot sit, undisturbed and covered, for 5-10 minutes. This 'mandeulgi' (steaming) phase is crucial for the perfect rice texture.
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11
While the rice rests, prepare the Yangnyeomjang by whisking together the soy sauce, sesame oil, minced green onions, garlic, gochugaru, sesame seeds, and honey in a small bowl.
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12
Bring the stone pot directly to the table on a wooden trivet. Remove the lid to release the aromatic steam. Fluff the top layer of rice gently before serving.
💡 Chef's Tips
Soaking the rice is non-negotiable; it ensures the grains cook through at the same rate as the dense toppings. For the best 'nurungji', resist the urge to peek during the simmering phase as steam loss ruins the crust formation. If you cannot find fresh ginseng, you can omit it or use a teaspoon of ginseng powder mixed into the water. To clean the stone pot afterward, pour hot water or tea into the pot after scooping out the rice to loosen the scorched bits for a traditional 'Sungnyung' (scorched rice tea) dessert.
🍽️ Serving Suggestions
Serve with a side of Doenjang-jjigae (fermented soybean paste stew) to complement the earthy flavors. Pair with various 'Banchan' (side dishes) like seasoned spinach, bean sprouts, and spicy radish salad. Provide a small bowl of the Yangnyeomjang sauce on the side so guests can season their rice to their own preference. A warm cup of roasted corn tea (oksusu-cha) makes for a perfect palate cleanser after this hearty meal.