Five-Grain Rice and Nine Kinds of Namul for Lunar New Year’s Day
Chewy and Savory Five-Grain Rice with a Colorful Assortment of Nine Namul Dishes
On Lunar New Year’s Day, also known as Daeboreum when the largest moon of the year rises, treat yourself to a bountiful meal of five-grain rice and nine kinds of namul. This recipe utilizes pre-dried grains and vegetables to commemorate the spirit of Daeboreum while promoting good health. Enjoy a delightful homemade feast where the subtle aroma of the rice fills your kitchen, and the harmonious blend of various namul dishes creates a truly special culinary experience.
Five-Grain Rice Ingredients- 2 cups glutinous rice
- 1 cup sorghum
- 1 cup black glutinous rice
- 1 cup proso millet
- 1 cup foxtail millet
- 1 cup red beans
Namul Ingredients- 200g dried taro stems
- 200g dried radish greens (siraegi)
- 200g dried bracken (gosari)
- 200g zucchini
- 200g eggplant
- 200g dandelion greens (bujigae)
- 1 bunch soybean sprouts
- 1 bunch spinach
- 1/2 medium radish
- 200g dried taro stems
- 200g dried radish greens (siraegi)
- 200g dried bracken (gosari)
- 200g zucchini
- 200g eggplant
- 200g dandelion greens (bujigae)
- 1 bunch soybean sprouts
- 1 bunch spinach
- 1/2 medium radish
Cooking Instructions
Step 1
First, prepare the red beans for the five-grain rice. Rinse the red beans thoroughly, then place them in a pot with plenty of water and begin to boil. While the red beans are cooking, measure out and rinse the glutinous rice, sorghum, millet, and black glutinous rice, then drain them.
Step 2
Combine the rinsed glutinous rice, sorghum, proso millet, and foxtail millet together. Mixing them in advance makes it easier to cook the grains evenly.
Step 3
Boil the red beans in a pot with enough water to cover them. Cook until the beans start to soften and break apart.
Step 4
Add half a tablespoon of salt while boiling the red beans. This helps to balance the slight bitterness of the beans and adds a subtle seasoning, enhancing their overall flavor.
Step 5
Once the red beans are cooked, strain the cooking liquid, reserving about 500ml. This red bean water will add a wonderful savory depth to the five-grain rice. Combine the reserved red bean water with the rinsed grains in a pressure cooker and select the ‘mixed grains’ setting. In about an hour, your delicious five-grain rice will be ready. You’ll notice a delightful aroma filling your kitchen as it cooks!
Step 6
Serve the perfectly cooked five-grain rice in a bowl. While delicious when warm, the rice becomes even chewier and more flavorful as it cools. Take a moment to appreciate the texture and nutty aroma of each grain.
Step 7
While the rice is cooking, begin preparing the nine types of namul. Thoroughly clean and wash all the assorted vegetables.
Step 8
For vegetables like zucchini and eggplant that cook quickly, prepare them separately. Pour boiling water from a kettle over these vegetables to lightly blanch them. This method helps them soften beautifully while retaining their vibrant colors.
Step 9
After blanching, drain the zucchini and eggplant and set them aside. Preparing them during the rice cooking time makes the overall process more efficient. They look so neat and inviting already!
Step 10
Take half a medium radish, wash it, and then finely julienne it. Cutting the radish as thinly as possible is key for the seasoning to penetrate well and for a tender texture in the namul.
Step 11
Add half a tablespoon of salt to the julienned radish. Salting the radish will help it wilt and release its moisture, which is essential for the seasoning to absorb properly.
Step 12
Gently mix the salted radish shreds and let them sit for a short while. You’ll notice the radish wilting and releasing water. This step is crucial for achieving a tender yet slightly crisp texture in the radish namul.
Step 13
Heat cooking oil in a frying pan and stir-fry the soybean sprouts and wilted radish. For the soybean sprouts, keep the lid off while stir-frying to maintain their crispness. Separately, prepare the spinach by gently massaging it with half a tablespoon of soy sauce (or fish sauce), minced garlic, and a little perilla oil. Ensure the seasoning is evenly distributed.
Step 14
Stir-fry the remaining vegetables in order of cooking time. Start with the blanched eggplant and zucchini. Add 1 Tbsp cooking oil and 1 Tbsp perilla oil to the pan, then stir-fry. Add 1.5 Tbsp soy sauce (or fish sauce), 1/2 Tbsp minced garlic, and the chopped green onion. Finish by adding about 2 Tbsp of water and sprinkling with sesame seeds for a flavorful stir-fried namul.
Step 15
For the thoroughly boiled dried taro stems, radish greens, bracken, and dandelion greens, first marinate them before stir-frying. Combine them with soy sauce (or fish sauce), minced garlic, and about half a cup of water, mixing well. Let them marinate for a bit to absorb the flavors. Then, add 1 Tbsp cooking oil and 1 Tbsp perilla oil, mix, cover the pan, and let them steam for about 10 minutes. After steaming, remove the lid and stir-fry. This process will tenderize the vegetables beautifully. This technique ensures all the vegetables become soft and flavorful.
Step 16
And there you have it – your savory five-grain rice and nine nutrient-rich namul dishes are ready! Arrange the visually appealing and delicious five-grain rice and namul in bowls to create a magnificent feast worthy of Lunar New Year’s Day. Enjoy a healthy and festive meal with your loved ones!
