Aromatic Aster Scaber and Balloon Flower Root Rice (So-bap)
Aromatic Aster Scaber and Balloon Flower Root Rice (So-bap)
A delightful So-bap featuring fragrant Aster Scaber and Balloon Flower Root
Enjoy a fragrant So-bap, where the earthy notes of balloon flower root and the fresh aroma of Aster Scaber meet the comforting warmth of rice cooked in a rich kelp broth. This dish offers a sophisticated flavor profile, perfect for a special meal. The subtle bitterness of the balloon flower root is expertly balanced, creating a harmonious blend with the tender Aster Scaber. Served with a savory seasoned soy sauce, this So-bap is not just a meal but an experience. Let’s explore how to create this aromatic and wholesome rice dish.
Rice Ingredients- 1 handful dried Aster Scaber (thoroughly rehydrated)
- 1 handful prepared Balloon Flower Root (approx. 100g)
- 1/2 Tbsp sugar (for removing bitterness from Balloon Flower Root)
- 1/2 Tbsp salt (for removing bitterness from Balloon Flower Root)
- 2 ‘Jong-i’ cups of soaked rice (approx. 360ml)
- 2 ‘Jong-i’ cups of kelp broth (approx. 360ml, for cooking the rice)
Seasoning Sauce- 2 stalks green onions (finely chopped)
- 4 Tbsp soy sauce
- 2 Tbsp kelp broth
- 1/2 Tbsp red pepper flakes (adjust to taste)
- 1/2 Tbsp plum extract (for sweetness and aroma)
- 1/3 Tbsp minced garlic
- 1/2 Tbsp perilla oil
- 1/2 Tbsp toasted sesame seeds (crushed)
- 2 stalks green onions (finely chopped)
- 4 Tbsp soy sauce
- 2 Tbsp kelp broth
- 1/2 Tbsp red pepper flakes (adjust to taste)
- 1/2 Tbsp plum extract (for sweetness and aroma)
- 1/3 Tbsp minced garlic
- 1/2 Tbsp perilla oil
- 1/2 Tbsp toasted sesame seeds (crushed)
Cooking Instructions
Step 1
Let’s prepare the Balloon Flower Root to soften its natural bitterness. In a bowl, combine the prepared Balloon Flower Root with 1/2 tablespoon of sugar and 1/2 tablespoon of salt. Gently massage the roots with your hands until the salt dissolves. This process helps to tenderize the root fibers and reduce bitterness. Let it sit for about 10 minutes, then rinse thoroughly under cold running water and lightly squeeze out excess moisture.
Step 2
Now, let’s prepare the vegetables for a pleasant texture. Squeeze out any remaining water from the treated Balloon Flower Root and the pre-soaked dried Aster Scaber. Cut them into manageable pieces, about 2 to 3 cm in length, making them easy to eat. If the stems of the Aster Scaber are tough, you can blanch them briefly before cutting.
Step 3
Time to mix up a flavorful seasoning sauce that will enhance the rice! Finely chop the green onions. In a separate bowl, combine the chopped green onions, 4 tablespoons of soy sauce, 2 tablespoons of kelp broth, 1/2 tablespoon of red pepper flakes, 1/2 tablespoon of plum extract, 1/3 tablespoon of minced garlic, 1/2 tablespoon of perilla oil, and the toasted sesame seeds. Mix everything well until thoroughly combined. This creates a delicious, well-balanced sauce.
Step 4
Let’s start cooking the So-bap. In a pot or rice cooker, add 2 ‘Jong-i’ cups of soaked rice. Pour in 2 ‘Jong-i’ cups of kelp broth. Evenly spread the prepared Aster Scaber over the rice. Gently stir to ensure the broth mixes well with the rice, then bring to a boil over high heat. Once it starts boiling, continue to cook for another 2 minutes.
Step 5
Now, it’s time for the rice to cook perfectly, becoming moist and fluffy. After the initial boil, arrange the prepared Balloon Flower Root attractively on top of the rice. Cover the pot tightly with its lid. Reduce the heat to the lowest setting and let it simmer gently for 15 minutes. After 15 minutes, turn off the heat and let the rice steam, covered, for another 5 minutes. This resting period allows the steam to evenly distribute, resulting in tender and delicious So-bap.
