Aromatic Pea Rice Cooked in a Pot (Sotbap)
Aromatic Pea Rice Cooked in a Pot (Sotbap)
Make Delicious and Moist Pea Rice in a Pot (Sotbap)
Introducing a recipe for a glistening, flavorful pea rice cooked in a pot (sotbap), just like freshly steamed rice. While the rice itself is wonderful, mixing it with various side dishes from your fridge creates a satisfying meal. I’ll guide you with detailed tips so even beginners can easily follow!
Pot Rice Ingredients- 4 cups short-grain white rice (approx. 720g)
- 5.5 cups water (approx. 990ml)
- 3 Tbsp cooked peas (fresh or frozen peas can also be used)
Bibimbap Toppings (Optional)- Pea rice
- Young napa cabbage kimchi
- Stir-fried anchovies
- Seasoned water parsley
- Pickled radish (can substitute with danmuji or diced radish kimchi)
- Fried egg
- Pea rice
- Young napa cabbage kimchi
- Stir-fried anchovies
- Seasoned water parsley
- Pickled radish (can substitute with danmuji or diced radish kimchi)
- Fried egg
Cooking Instructions
Step 1
First, prepare the star of your pot rice: the white rice. Rinse 4 cups of rice in cold water several times until clean. After rinsing, drain the rice completely in a sieve and let it sit for 1 hour. This crucial step allows the rice grains to absorb moisture naturally from the residual water, enhancing the texture and flavor of the cooked rice. Unlike soaking rice directly in water, this method of letting it drain after washing is the secret to delicious rice.
Step 2
To the rice that has been sufficiently soaked for over an hour, add 5.5 cups of water. The water amount can be slightly adjusted depending on the rice and how long it was soaked, but generally, about 1.5 times the volume of the rice is appropriate. Since the soaked rice will cook well with less water, be careful not to add too much. Close the lid of the pot and bring it to a boil over high heat. When the water starts to bubble and rise towards the lid, briefly open and close the lid a few times. This helps prevent the water from overflowing and ensures the rice cooks evenly.
Step 3
Once the water has mostly evaporated and the rice grains look moist, evenly sprinkle 3 tablespoons of cooked peas over the rice. Place the peas in the center of the rice, then close the lid again. Reduce the heat to very low and let it steam for 10 minutes. During this gentle steaming, a wonderful aroma of cooked rice will fill the air. After 10 minutes, turn off the heat completely. Keep the lid closed and let the rice steam for another 10 minutes.
Step 4
After the 10-minute steaming period, open the pot lid. Your aromatic, glossy, fluffy yet chewy pea rice cooked in a pot is ready! Freshly cooked rice is a dish in itself, and it tastes best when enjoyed immediately. The appearance of each individual, distinct grain of rice is truly appetizing.
Step 5
Serve the finished pea pot rice in bowls. Prepare various side dishes from your refrigerator to accompany it, along with the young napa cabbage kimchi. Adding stir-fried anchovies, seasoned water parsley, and pickled radish will create a more abundant meal. Finally, place a fried egg on top of the rice to complete your delicious bibimbap made with pea pot rice!
Step 6
For this pea pot rice bibimbap, there’s no need to add sesame oil or gochujang (red chili paste). The accompanying kimchi and other side dishes are already sufficiently seasoned. If you plan to mix it with kimchi jjigae (stew), adding gochujang might make the overall seasoning too strong and salty. Enjoy the original flavors by savoring each component.
