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Korean-style Soybean Sprout & Daikon Rice

Kongnamul Bab

Tasty flavor combination

Konnamulpap (recipe)

Equipment

Double-lid donabe rice cooker, "Kamado-san"

Servings

4-5

Ingredients

  • 5 oz (150 g) daikon, julienned into about 1/8″ (3 mm)-thick 2″ (5 cm)-long pieces
  • 1/2 teaspoon salt
  • 2 rice-cups (360 ml) short grain rice, rinsed and drained
  • 1 1/3 cups (320 ml) dashi stock
  • 2 tablespoons sake
  • 4 oz (120 g) soybean sprouts
(sauce)
  • 2 tablespoons soy sauce
  • 1 1/2 teaspoons fresh lemon juice
  • 1 teaspoon roasted sesame oil
  • 1 small clove garlic, finely grated
  • 1 1/2 teaspoon scallion, thinly sliced crosswise
  • 1 teaspoon roasted white sesame seeds

Procedure

  1. In "Kamado-san", combine the sliced daikon with the salt. Toss by hand.
  2. Add the rice over the daikon and pour the dashi and sake. Spread with the soybean sprouts over the rice. Let the rice soak for 20 minutes.
  3. Cover "Kamado-san" with both lids and cook for 13-15 minutes, or until 2-3 minutes after the steam starts puffing out of the top lid.
  4. Turn off the heat and let it stand for 20 minutes.
  5. Meanwhile, in a small bowl, combine all the ingredients for the sauce and stir well. Set aside.
  6. Uncover "Kamado-san" and fluff the contents with a rice paddle. Serve the rice into individual bowls and drizzle some of the sauce to enjoy.

    This rice is also very tasty on its own without the sauce.
  • For the sauce, you can substitute the scallion with minced nira (garlic chives) or use combination, for another tasty variation.

About the measurements used in our recipes

For rice measurement, traditional Japanese rice measurement is used.
1 rice-cup = 3/4 US cup = 180 ml
Other conversions (US to metric measures)
1 cup = 240 ml
1 inch (1") = 2.5 cm
1 ounce (1 oz) = 30 ml