Main ingredients 🥩
riceradishjujube rootburdock rootbamboo shootolive oilperilla oil
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.
🙋 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
Ingredients needed 🛒2 servings
- rice 130g
- water 180ml
- radish a little
- jujube root a little
- burdock root a little
- bamboo shoot a little
- olive oil a little
- salt a little
- perilla oil a little
Recipe 🍳
- Rinse the rice thoroughly about 30 times, rubbing it well to remove all starch, then strain and set aside.
- Cut the radish, jujube root, burdock root, and bamboo shoots into uniform, thin slices.
- Heat a pan with a small amount of olive oil, add the sliced vegetables and salt, and stir-fry over high heat until all moisture has evaporated.
- At the final stage of stir-frying, lightly drizzle perilla oil to enhance the aroma, then turn off the heat.
- Place the rinsed rice and 180ml of water into a pot, then generously top with the stir-fried white vegetables.
- Turn on the heat and cook the rice. Once the steam has escaped, let it rest for a sufficient time, then mix well before serving.
- Rinse the rice multiple times to remove starch, then set aside.
- Slice radish, jujube root, burdock root, and bamboo shoots thinly.
- Stir-fry the vegetables with olive oil and salt until dry, then add perilla oil.
- Combine rice, water, and stir-fried vegetables in a pot and cook until done.
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.
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