Kim Dae-seok's Dried Korean Squash Rice

Name: Kim Dae-seok's Dried Korean Squash Rice
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: Korean
Ingredients: rice 1 1/2 cups; dried Korean squash 1 handful; soaked black soybeans and black rice; salt 1 pinch; water 1 1/2 cups

A delicious rice dish that highlights the chewy texture and subtle sweetness of dried Korean squash strips, enhanced with just a pinch of salt for depth of flavor.

35 min Difficulty Very easy Rice bowls

Main ingredients

dried Korean squashblack soybeansblack rice

Ingredients needed 2 servings

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dried Korean squash black soybeans black rice

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rice 1 1/2 cups

dried Korean squash 1 handful

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salt 1 pinch

water 1 1/2 cups

Recipe

Soak black soybeans and black rice in cold water for about 2 hours before cooking.
Rinse 1 cup plus 1/2 of rice thoroughly, then drain through a sieve, and place directly into the electric rice cooker inner pot.
Add a pinch of salt to the soaked beans and black rice, mix well until dissolved, then pour into the rice cooker.
Add water equal to the amount of rice—1 cup plus 1/2—using a paper cup as a measure.
Rinse the dried Korean squash lightly under cold water to remove dust, then drain well.
Evenly distribute the rinsed dried Korean squash on top of the rice in the cooker.
Close the rice cooker lid and press the regular cooking button to cook the rice.
Once cooking is complete, gently stir the rice and pumpkin together with a spatula, then transfer to a serving bowl.

Soak black soybeans and black rice for 2 hours; rinse rice and place in rice cooker.
Mix salt into soaked beans, add to cooker, and place lightly rinsed dried Korean squash on top.
Adjust water level, cook using regular setting, then mix evenly to finish.

Cooking tips

Do not soak dried Korean squash for too long, as it will lose its characteristic chewy texture and sweet flavor—rinse lightly and use immediately.
Adding just a pinch of salt while cooking enhances the natural sweetness of the pumpkin, improving overall flavor.
For a fluffier, grainier texture, skip soaking the rice and cook it directly—it’s a key tip for this recipe.

Recommended for

Those who want to use dried Korean squash strips in rice.
People looking for a unique rice dish with black soybeans and black rice.
Fans of light, chewy-textured pot rice.

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