Ingredients with Measurements:
- 2 cups of short-grain rice
- 2 cups of water
- 1/2 cup of sliced carrots
- 1/2 cup of sliced bell peppers
- 1/2 cup of sliced shiitake mushrooms
- 1/2 cup of sliced onions
- 1/2 cup of sliced fernbrake
- 1/2 cup of sliced bellflower roots
- 1/2 cup of sliced bracken ferns
- 2 tablespoons of vegetable oil
- 2 tablespoons of soy sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of minced garlic
- 1 tablespoon of minced ginger
- Salt and pepper to taste
Special equipment needed:
- Rice cooker
- Large skillet or wok
Step-by-step instructions:
1. Rinse the rice in cold water and drain. Add the rice and water to a rice cooker and cook according to the manufacturer's instructions.
2. While the rice is cooking, prepare the vegetables. Wash and slice the carrots, bell peppers, shiitake mushrooms, onions, fernbrake, bellflower roots, and bracken ferns.
3. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the garlic and ginger and stir-fry for 30 seconds.
4. Add the sliced vegetables to the skillet or wok and stir-fry for 3-5 minutes until they are slightly softened.
5. Add the cooked rice to the skillet or wok and stir-fry for 2-3 minutes until the rice is evenly coated with the vegetables and oil.
6. Add the soy sauce, sesame oil, salt, and pepper to the skillet or wok and stir-fry for another 2-3 minutes until the rice is heated through and the flavors are well combined.
7. Serve the Sanmaneul-bokkeum-bap hot and enjoy!
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories per serving: 350
- Total fat: 9g
- Total carbohydrates: 60g
- Dietary fiber: 5g
- Protein: 7g
Substitutions for ingredients:
- If you can't find fernbrake, you can substitute it with fiddlehead ferns or asparagus.
- If you can't find bellflower roots, you can substitute it with lotus roots or water chestnuts.
- If you can't find bracken ferns, you can substitute it with bamboo shoots or bean sprouts.
Variations:
- You can add cooked chicken, beef, or shrimp to the Sanmaneul-bokkeum-bap for extra protein.
- You can also add other vegetables such as zucchini, broccoli, or snow peas.
Tips and tricks:
- Make sure to rinse the rice thoroughly before cooking to remove excess starch.
- You can also cook the rice in a pot on the stove if you don't have a rice cooker.
- Don't overcook the vegetables, they should be slightly softened but still have a crunch.
- Adjust the seasoning to your taste by adding more or less soy sauce, salt, or pepper.
Storage instructions:
- Store any leftover Sanmaneul-bokkeum-bap in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, add a splash of water to the Sanmaneul-bokkeum-bap and microwave for 1-2 minutes or until heated through.
Presentation ideas:
- Serve the Sanmaneul-bokkeum-bap in a large bowl and garnish with sliced green onions or sesame seeds.
Garnishes:
- Sliced green onions or sesame seeds.
Pairings:
- Serve the Sanmaneul-bokkeum-bap with a side of kimchi or pickled vegetables.
Suggested side dishes:
- Kimchi
- Pickled vegetables
- Steamed dumplings
Troubleshooting advice:
- If the rice is too dry, add a splash of water or vegetable broth to the skillet or wok.
Food safety advice:
- Make sure to wash all vegetables thoroughly before slicing and cooking.
Food history:
- Sanmaneul-bokkeum-bap is a traditional Korean dish that originated in the mountainous regions of Korea. It was originally made with wild mountain vegetables and rice.
Flavor profiles:
- Sanmaneul-bokkeum-bap is a savory and slightly sweet dish with a nutty flavor from the sesame oil.
Serving suggestions:
- Serve the Sanmaneul-bokkeum-bap as a main dish for lunch or dinner.
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Region: Korean