Goguma-bap, sweet potato rice
Korean cuisine · Maangchi · ♥ 7.7K likes · 407.9K views · 8 min video
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Read about rice in the BrightCulinary Book
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Ingredients
Method
Techniques
- 1 cup rice
- 1 lb sweet potato
Rinse one cup of rice about three times in cold water, rubbing it by hand, and pour the water off each time.
After about 15 minutes in a stone pot, or about 10 in a regular pot, stir, then drop to really low heat and simmer until the rice and sweet potato are properly cooked.
- ¼ cup soy sauce
- 1 cloves garlic clove
- ½ cup buchu
For the seasoning sauce, mix a quarter cup of soy sauce with one minced garlic clove and about half a cup of chopped buchu.
- 1 tsp hot pepper flakes
- 2 tbsp vinegar
- 1 tsp honey
- 1 tbsp roasted sesame seeds
- sesame oil
Add a teaspoon of hot pepper flakes, two tablespoons of vinegar, a teaspoon of honey or sugar and a tablespoon of roasted sesame seeds, and mix. Leave the sesame oil out.
Transfer the finished rice to a serving bowl and serve with the sauce mixed in to taste.
Serving and the scorched rice
- water
Add a little water to the burnt rice on the bottom of the stone pot and boil again for a dessert.
Tasting