Hearty Vegetable Rice Bowl (Bibimbap) Made in a Clay Pot
#KoreanRice #GawajiNo1 #RiceDish #VegetableClayPotRice #HealthyBibimbap #SavorySauce
This recipe features a delightful vegetable rice bowl made with premium ‘Gawaji No. 1’ Korean rice, cooked to perfection in a clay pot. It’s then generously topped with delicious braised sweet potato stems, fragrant water dropwort (minari) salad, and a tangy sea mustard (tot) salad. A savory seasoned soy sauce is added to tie all the flavors together for a truly wholesome meal. While those who dislike vegetables might wonder ‘What is this rice?’, vegetable lovers will surely rejoice! This clay pot rice is made with frozen mixed vegetables (including carrots and broccoli) and even yams, creating a satisfying and personalized dish. The pre-made seasoned soy sauce, allowed to mature, adds a deep umami flavor. It’s reminiscent of the special seasoned sauces served with dried pollack at famous ‘Gamaek’ (traditional pubs) in Jeonju, offering a taste of something truly special right in your own home. It’s a dish that’s as satisfying as a beer snack!
Clay Pot Rice Ingredients
- 2 cups ‘Gawaji No. 1’ Korean rice
- 1 cup barley rice
- 1 cup frozen mixed vegetables (unthawed)
Seasoned Soy Sauce Ingredients
- 4 Tbsp brewed soy sauce
- 2 Tbsp natural seasoning anchovy/kelp broth
- 1 Tbsp plum extract
- 1 tsp minced garlic
- 1 Tbsp chopped green onion
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 tsp sesame oil
- 1 tsp toasted sesame seeds
- 4 Tbsp brewed soy sauce
- 2 Tbsp natural seasoning anchovy/kelp broth
- 1 Tbsp plum extract
- 1 tsp minced garlic
- 1 Tbsp chopped green onion
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 tsp sesame oil
- 1 tsp toasted sesame seeds
Cooking Instructions
Step 1
First, prepare the ‘Gawaji No. 1’ Korean rice, which will form the delicious base of our dish. Its glossy sheen promises a wonderful taste.
Step 2
Add 1 cup of barley rice to the Korean rice. This will add a pleasant chewy texture and a nutty flavor, making the mixed rice even more delicious. Rinse both the rice and barley rice thoroughly.
Step 3
Now, let’s add the frozen mixed vegetables. These will provide color, nutrients, and texture. Add them directly from the freezer without thawing. Because we’re adding frozen ingredients, we’ll need to adjust the amount of water used for cooking the rice.
Step 4
Use about 1/3 less water than you normally would for cooking rice. For clay pot rice, start with high heat. Even if the water boils over, don’t worry – just keep it on high heat. Once the water has mostly evaporated and you start to smell the fragrant aroma of cooking rice, reduce the heat to medium-low. Let it cook undisturbed for 10 minutes with the lid on. You’ll notice the rice becoming fluffy and a hint of toasted rice crust (nurungji) aroma. If you prefer a crispier nurungji, you can extend this cooking time. After 10 minutes, turn off the heat completely while keeping the lid on. Allow the rice to steam using the residual heat. This process makes the rice incredibly moist and chewy, and creates a delicious nurungji at the bottom. Making clay pot rice is simpler than you might think!
Step 5
While the rice is cooking, let’s prepare the seasoned soy sauce. In addition to any pre-made sauce you might have, add brewed soy sauce, minced garlic, natural anchovy/kelp broth, gochugaru, plum extract, chopped green onion, sesame oil, and toasted sesame seeds. Mix everything well and let it sit for a while to allow the flavors to meld and mature. This resting period is key to a deeper, more complex taste.
Step 6
Voila! Your visually appealing vegetable clay pot rice is ready. It seems like a generous portion, but the rice is cooked perfectly fluffy and looks absolutely delicious. If you prefer a firmer, more al dente texture for the vegetables, add them after the rice has cooked and the water has evaporated, then mix and cook briefly.
Step 7
One of the greatest joys of clay pot rice is the ‘nurungji’ – the toasted rice crust at the bottom. This delightful layer is something you can’t achieve with a regular pressure cooker, making it a unique treat!
Step 8
While simple vegetable rice with seasoned soy sauce is wonderful, today we’ll elevate it into a vibrant bibimbap using leftover side dishes. We’ll combine the braised sweet potato stems, fragrant water dropwort salad, and tangy sea mustard salad with the seasoned soy sauce. Mixing it all together creates a wonderfully healthy and satisfying meal.
Step 9
Generously top the finished vegetable clay pot rice with the prepared braised sweet potato stems, water dropwort salad, and sea mustard salad. The array of colors is sure to whet your appetite.
Step 10
Calling all vegetable lovers! If you’re seeking a healthy meal, or perhaps you’re on a diet but still crave a satisfying bowl of rice, this is for you! Mix the delicious vegetable clay pot rice with the braised sweet potato stems, water dropwort salad, sea mustard salad, and our flavorful seasoned soy sauce. You’ve now created a wholesome Korean rice dish – the ‘Gawaji No. 1’ Vegetable Clay Pot Rice Bibimbap! Enjoy your healthy and delicious meal!
