Korean recipes: Yeongyang dolsotbap, nourishing stone pot mixed rice
Many people in Korea often regard a warm bowl of rice as a source of energy. This is well reflected in the saying, “Our power comes from the power of rice.”
Among the many, many rice dishes, yeongyang dolsotbap (영양돌솥밥), or nourishing stone pot mixed rice, is considered to be a special delicacy and it’s served to the most important guests. The dish is made from rice, ginseng, jujubes, pine nuts, mushrooms, chestnuts and black beans.
The “Gyuhap Chongseo” (규합총서, 閨閤叢書), an 1809 encyclopedia for living, said that rice and porridge made in a stone pot, or a dolsot, are considered to be the most delicious because a stone pot helps the rice to cook evenly and stays hot for a longer time.
Jujube and ginseng, two of the main ingredients, have been widely used in Oriental medicine for centuries thanks to their medicinal effects, as they both help with digestion and give you a boost in energy. Jujubes, in particular, are good for people who suffer from anemia, bronchitis, nervous breakdowns, physical weakness or malnutrition. They help to relieve pain, ease constipation and even help with coughs.
Gingeng is also a well-known medicinal root that enhances your energy. It’s better to be consumed with jujubes, as the two create nutritional harmony. Ginseng contains saponin which helps to melt fat and discharge it out of our bodies. It has anti-aging effects and helps people restore their energy. The “Dongui Bogam” (동의보감, 東醫寶鑑), a well-known medical book from 1610, says that ginseng soothes the mind, improves eyesight and gives a boost in energy.
Yeongyang dolsotbap, or nourishing stone pot mixed rice, used to be regarded as a special menu item, only offered to special guests. The dish is very nutritious, as it’s made from not only rice, but also jujubes, ginseng, chestnuts, pine nuts, mushrooms and beans. Rice cooked in a stone pot is also very tasty, and the stone pot helps to keep the rice warm for longer.
The main ingredients in nourishing stone pot mixed rice are jujubes, ginseng, chestnuts, mushrooms and pine nuts, as well as rice.
360 grams (2 cups) non-glutinous rice
90 grams (0.5 cups) glutinous rice
30 grams black beans
60 grams (about 4) chestnuts
32 grams (about 8) jujubes
37 grams cultivated pine mushrooms
24 grams (about 12) gingko nuts
10 grams (1 tablespoon) pine nuts
25 grams fresh wet ginseng
600 grams (3 cups) water
54 grams (3 tablespoons) soy sauce
14 grams (1 tablespoon) minced green onion
5.5 grams (1 teaspoon) minced garlic
1.1 grams (0.5 teaspoons) ground red pepper
6 grams (1 tablespoon) sesame salt
0.3 grams (0.125 teaspoons) ground black pepper
8 grams (2 teaspoons) sesame oil
1. Cleanly wash the non-glutinous rice and glutinous rice. Soak it all in water for 30 minutes. Drain off the water through a strainer for 10 minutes.
2. Wash the black beans. Soak them in water for 3 hours. Drain off the water through a strainer for 10 minutes.
3. Skin the chestnuts and cut them into 2 to 4 pieces. Wipe the jujubes with a damp cotton cloth. Cut away the fleshy parts. Divide them into 2 to 3 pieces.
4. Skin the cultivated pine mushrooms. Slice them into 0.7-centimeter pieces, maintaining the mushroom shape.
5. Preheat a frying pan and add the oil. Stir fry the gingko nuts for 2 minutes over a medium heat until the skin peels off. Remove the tops of the pine nuts. Wipe the nuts with a dry cotton cloth.
6. Cleanly wash the ginseng. Remove the heads. Cut them into slices that are 2 centimeters long and 0.7 centimeters thick.
7. Blend the seasoning sauce.
1. Put the non-glutinous rice, glutinous rice, black beans, chestnuts, cultivated pine mushrooms, ginseng and water into the stone pot. Heat it for 10 minutes over a high heat. When it boils, continue to boil it for another 3 minutes.
2. Lower the heat to low and add the jujubes, gingko and pine nuts. Boil it for 10 minutes. Turn off the heat and steam it for 10 minutes until it’s well-done.
3. When the rice is well-done, mix it all thoroughly. Put it in a bowl and serve it with the seasoning sauce.
Put the non-glutinous rice, glutinous rice, black beans, chestnuts, cultivated pine mushrooms, ginseng and water into a stone pot. Boil it all together over high. When the water begins to overflow, quickly lift the lid to release the steam and then cover it all again.
Managed by Yoon Sojung
Photos: Jeon Han
Korea.net Staff Writers
In cooperation with the Institute of Traditional Korean Food (ITKF)
Recipe from “The Beauty of Korean Food: 100 Best-Loved Recipes”