Thursday, December 1, 2011

Yeongyang-dolsotbap 돌솥 비빔밥

오랜만에? It has been a while since I last posted a recipe right?

It is now starting to get cold in SK, and with today it is the official arrival of winter. Although I have not finished exams yet, I really want to make a post to welcome the start of winter.

Today I will be introducing you to a dish that can be eaten in winter to help warm you up, and keep you happy.

"Yeongyang-dolsotbap (돌솥 비빔밥) is a nourishing dish of rice, ginseng, jujubes and chestnuts which are believed to have healing properties. Rice tastes best when cooked in a stone pot because it cooks evenly and stays hot in the pot." Source: Visit Korea Website

It is also known as hot stone pot rice. Basically it is rice that is cooked in a stone pot with vegetables and usually some egg, but today I will be introducing you to a more healthy version of it that involves ginseng and other health goods.

It main problem would probably be finding the pot, especially if you are in a Western country because there just doesn't seem to be many stone pots around.

Anyways, once you have overcome that hurdle the rest of the recipe is quite simple.

360g (2 cups) non-glutinous rice
90g (½ cup) glutinous rice
30g black bean, 60g (4 ea) chestnut, 32g (8 ea) jujube, 37g cultivated pine mushrooms, 24g (12 ea) gingko
10g (1 tbsp) pine nuts
25g ginseng (fresh wet ginseng)
600g (3 cups) water
seasoning sauce : 54g (3 tbsp) soy sauce, 14g (1 tbsp) minced green onion, 5.5g (1 tsp) minced garlic, 1.1g (½ tsp) ground red pepper, 6g (1 tbsp) sesame salt, 0.3g (⅛ tsp) ground black pepper, 8 g (2 tsp) sesame oil

1. Wash the non-glutinous rice and glutinous rice cleanly, soak in water for 30 min., drain water on a strainer for 10 min. (non-glutinous rice 440g, glutinous rice 110g).
2. Wash the black bean, soak in water for 3 hours drain water on a strainer for 10 min (63g).
3. Skin the chestnuts, cut into 2~4 pieces. Wipe the jujube with damp cotton cloths, cut the flesh round, divide into 2~3 pieces.
4. Skin the cultivated pine mushrooms, slice it into 0.7cm-thick, maintaining the mushroom shape.
5. Preheat the frying pan and oil, stir-fry the gingko for 2 min. on medium heat with rolling, skin off. Remove tops of pine nuts, wipe the nuts with dry cotton cloths.
6. Wash the ginseng cleanly, remove the head part, cut into 2cm-long and 0.7cm-thick round.
7. Blend seasoning sauce.

1. Put the non-glutinous rice, glutinous rice, black bean, chestnuts, cultivated pine mushrooms, ginseng and water into the stone pot, heat it up for 10min. on high heat. When it boils, continue to boil for another 3 min.
2. Lower the heat to low, add the jujube, gingko and pine nuts, boil it for 10 min. Turn off the heat, steam it for 10 min. for well-done.
3. When the rice is well-done, mix them thoroughly. Put in a bowl and serve with seasoning sauce.

That is it, it really is not that hard and even if you do find it hard think of all the health benefits from this one dish. The ginseng and roots in the dish will help your body fight the cold winter, especially since even Seoul is reaching the minus-degrees.

I hope that with this dish you can all stay health and warm this winter. Take care until my next post, hopefully after Monday when my exams have finished. Fighting!!
건강을 유지하시기 바랍니다!!

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