Choi Kang-rok's Pot Rice

Cooking tips 💡

• It's better to use a sweet potato that maintains a fluffy texture when cooked, rather than a pumpkin sweet potato which has high moisture and a soft texture.
• The reason for frying the ingredients separately is to add the umami flavor of the oil and to coat the surface, preventing the ingredients from easily crumbling when cooking the rice.
• Since each ingredient has a significantly different moisture content and cooking time, it is essential to fry them individually, even if it's a bit tedious, to achieve the best color and texture.
• Even without measuring tools, you can make delicious, not-too-salty pot rice by seasoning it mildly with tsuyu, remembering the taste of udon broth you've had before.

Recommended for 🙋

• ⭐Those who want a hearty and warm meal with fluffy sweet potatoes and potatoes.
• ⭐Those who want to make a clean and deeply flavorful Japanese-style pot rice without the ingredients falling apart, by coating them in oil.
• ⭐Those who want to add depth to their cooking by recreating the savory taste of udon broth rather than precise measurements.