Aromatic Chwinamul Rice Cooked in a Pot
Aromatic Chwinamul Rice Cooked in a Pot
Crafting Aromatic Chwinamul Rice in a Pot
This recipe features fragrant chwinamul (Korean angelica root), a prized spring vegetable, cooked into delicious pot rice. The aromatic chwinamul combined with perfectly cooked rice will tantalize your taste buds. If you find pressure cooker rice too dense, this pot rice method is a wonderful and surprisingly simple alternative. Excluding the rice soaking time, cooking rice in a pot is quite quick, making it ideal for busy mornings or weeknight dinners. Savor the distinct aroma and robust flavor of chwinamul and embrace the essence of spring!
Main Ingredients- 300g blanched chwinamul
- 2 cups medium-grain rice (approx. 360g)
- 2 cups water (approx. 400ml)
Chwinamul Seasoning- 1 tsp soup soy sauce (guk-ganjang)
- 2 tsp perilla oil
- 2 pinches sea salt
- 1 tsp soup soy sauce (guk-ganjang)
- 2 tsp perilla oil
- 2 pinches sea salt
Cooking Instructions
Step 1
Begin by rinsing the rice thoroughly. Soak the rice for at least 30 minutes. Soaking allows the rice grains to absorb water, resulting in a glossier and more delicious cooked rice.
Step 2
Chop the blanched chwinamul into bite-sized pieces, about 1-2 cm in length. This ensures a pleasant texture in the rice. It’s best to use the tender leaves and discard any tough stems.
Step 3
After soaking the rice for 30 minutes, add the measured cooking water. The general ratio for rice to water is about 1:1 or 1:1.2. You may need to adjust the water amount slightly depending on whether you are using new or old rice.
Step 4
In a separate bowl, gently mix the chopped chwinamul with 1 tsp soup soy sauce, 2 tsp perilla oil, and 2 pinches of sea salt. Season the chwinamul lightly (‘mildly’ is key here) as it will be mixed with a savory sauce later. Evenly distribute the seasoned chwinamul over the soaked rice in the pot.
Step 5
Now, let’s cook the rice in the pot. Start with the heat on high until the water comes to a boil. Once boiling, immediately reduce the heat to low and let it simmer for 10 minutes. After simmering, turn off the heat and let the rice steam, covered, for another 5 minutes. This steaming process helps the rice grains cook evenly and become fluffy.
Step 6
Your fragrant chwinamul pot rice is ready to be enjoyed! Serve it with your favorite seasoned sauce for a delightful meal. Eating seasonal chwinamul in spring is not only delicious but also beneficial for your health. Share this taste of spring with your loved ones!
Step 7
For a delicious mixed-rice sauce (Yangnyeomjang): Finely chop half a handful of chives. Combine 1 soju cup of water, 2 soju cups of regular soy sauce, 0.5 Tbsp sugar, 1 Tbsp minced garlic, 2 Tbsp gochugaru (Korean chili flakes), 1 Tbsp perilla oil, and sesame seeds to taste. Mix all ingredients well to create a flavorful sauce.
