Sweet Chestnut Rice (Bam-bap) – A Taste of Autumn
Nourishing Autumnal Rice Dish Featuring Seasonal Chestnuts
Chestnuts are in season right now! While delicious as a snack when boiled, making them into rice (Bam-bap) creates a truly special and delightful dish. This recipe for autumnal chestnut rice is simple to follow and packed with both nutrition and flavor. Create a wonderful meal that’s perfect in both taste and health benefits with this easy Bam-bap!
Rice Ingredients- 2 cups short-grain white rice (Soak for over 30 minutes)
- 1 cup glutinous rice (Soak with the white rice)
- 16 chestnuts (Choose fresh, plump ones)
- A pinch of black sesame seeds (for garnish)
For Boiling Chestnuts & Cooking Water- 2 cups water (for boiling chestnuts)
- 1/4 tsp salt (for boiling chestnuts)
- 1/4 tsp sugar (for boiling chestnuts)
- 3 cups water infused with dried kelp (for cooking rice)
- 1 Tbsp soup soy sauce (for cooking rice)
- 1 Tbsp sake or rice wine (for cooking rice, removes any raw rice smell)
- 1/2 tsp salt (for cooking rice, to adjust seasoning)
- 2 cups water (for boiling chestnuts)
- 1/4 tsp salt (for boiling chestnuts)
- 1/4 tsp sugar (for boiling chestnuts)
- 3 cups water infused with dried kelp (for cooking rice)
- 1 Tbsp soup soy sauce (for cooking rice)
- 1 Tbsp sake or rice wine (for cooking rice, removes any raw rice smell)
- 1/2 tsp salt (for cooking rice, to adjust seasoning)
Cooking Instructions
Step 1
First, prepare the rice. Rinse 2 cups of short-grain white rice and 1 cup of glutinous rice thoroughly. Then, soak them in water for at least 30 minutes. After soaking, drain the rice well in a colander. Draining the water completely is key to ensuring the rice cooks up fluffy and not mushy.
Step 2
Peel the chestnuts and prepare them. It’s important to remove not just the tough outer shell but also the thin inner skin to avoid any bitterness. Once peeled, cut each chestnut in half. In a pot, bring 2 cups of water, 1/4 tsp of salt, and 1/4 tsp of sugar to a boil. Add the prepared chestnuts and boil for about 5 minutes, or until they become tender. Pre-boiling the chestnuts this way helps them retain their shape and become wonderfully soft when cooked in the rice, preventing them from breaking apart.
Step 3
Now, it’s time to cook the rice. In an electric pressure cooker, add the drained soaked rice. Prepare the cooking water by combining 3 cups of kelp-infused water, 1 Tbsp of soup soy sauce, 1 Tbsp of sake (or rice wine), and 1/2 tsp of salt. (You can use regular water instead of kelp-infused water if preferred.) Add this mixture to the rice, then evenly spread the pre-boiled chestnuts on top. Close the lid and select the ‘cook’ or ‘rice’ setting on your electric pressure cooker to begin cooking the delicious Bam-bap.
Step 4
You’ll know the Bam-bap is ready when a wonderful aroma fills your kitchen. This freshly cooked, warm chestnut rice is delicious on its own, but a few final touches will make it even more special.
Step 5
Once the rice is cooked, gently fluff it with a rice paddle, being careful not to mash the grains. Mix the rice and chestnuts until they are evenly distributed. If you like, you can shape the rice into individual balls to make Bam-bap onigiri, or simply serve it in a bowl. For a final touch, sprinkle a pinch of black sesame seeds over the top for a nutty flavor and attractive garnish. This completes your nutritious Bam-bap! These chestnut rice balls are also perfect for packing as a delightful lunch for picnics or outings.
Step 6
Here’s a hearty autumn breakfast featuring the delicious Bam-bap, prepared for my husband. Enjoy filling your table with the rich flavors of fall using this wonderful chestnut rice!
