Kim Do-yoon's Baekhwa Bap
A traditional, light and sweet vegetable rice made by stir-frying white vegetables such as jujube root, radish, burdock root, and bamboo shoots without moisture, then steaming them in a pot.
Ingredients needed 2 servings
Recipe
Cooking tips
- Rinsing rice multiple times without leaving any starch ensures the grains remain intact and retain a fluffy, grainy texture.
- Thoroughly drying out the vegetables during stir-frying prevents the rice from becoming soggy and preserves the clean, distinct sweetness.
- Avoid slicing jujube root and burdock root too thickly, as this may result in an overpowering aroma; thin slices are ideal for even mixing with the rice.
Recommended for
- Those who enjoy a neat and refreshing traditional pot rice recipe.
- Those seeking a unique healthy dish with the subtle natural sweetness of vegetables.
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