[Chamdream rice] Making a healthy meal with young radish and boi
Let's set up a healthy meal with Gyeonggi-mi Chamdream, which is full of gloss. Making hot pot rice with crispy young radish and soft boiled pork! Enjoy healthy food with your family with unique and healthy toppings
2 serving
Within 60 minutes
KOSIKTAK
Ingredients
  • Rice
    1.5cup
  • Pork
    500g
  • young radish
    250g
  • Sea tangle
    1piece
  • Pork belly meat
    500g
  • Garlic
    10piece
  • leek
    1ea
  • Soybean paste
    1spoon
  • Soy sauce
    1spoon
  • Ginger
    1ea
  • bay leaf
    3piece
  • plum extract
    1spoon
  • Americano
    1small cup
  • young radish
    250g
  • Salt
    spoon
  • perilla oil
    1spoon
  • perilla oil
    2spoon
  • Cheongyang red pepper
    2ea
  • Red pepper
    2ea
  • Sesame
    2spoon
Cooking Steps
STEP 1/10
Please prepare 2 cups of rice and ingredient A for pork boiled pork. A for boiled pork
STEP 2/10
Add pork belly to boiling water (to soak meat) and dissolve 1 spoon of soybean paste. Add 1 cup of capsule coffee, 10t of garlic, 1t of ginger, 1t of green onion, 1t of soy sauce, 3 bay leaves, and 1t of plum syrup and boil it for 50 minutes.
STEP 3/10
In the meantime, wash the rice clean and soak for 20 minutes, and prepare it in a strainer.
Wash 250g of young radishes in water and prepare them.
STEP 4/10
[Seasoned radish] - Blanching
Put young radishes in boiling water, add half a teaspoon of salt, and bring to a boil.
When the stem is slightly watery, hang it in cold water and dry it.
STEP 5/10
[Seasoned radish] - Seasoned radish
Cut blanched young radishes into bite-size pieces (3 pieces), add 1 spoon of soybean paste (1 spoon of less) and 1 spoon of perilla oil and mix them well.
STEP 6/10
Put soaked rice in a pot and add 1.1 times water,
Add 1 sheet of kelp, 5 centimeters.
Boil over high heat for about 3 minutes, then simmer over low heat for 15 minutes.
The glossy rice is half done.
Put young radishes and boiled pork on the rice and let it simmer for 15 minutes.
STEP 7/10
Cut boiled pork into bite-size pieces and place on rice with young radishes.
Let it simmer for 15 minutes. If the meat lacks moisture when cutting, pour 1-2 spoons of the meat broth.
STEP 8/10
Chop up the kelp you used to cook the rice, and chop up the ground sesame, red pepper, and 1 fresh pepper to make the sauce.
Gently pour 1 spoon of perilla oil on the side, dividing sections to prevent disruption of ingredients.
STEP 9/10
Place young radish, boiled pork, perilla oil seasoning (kelp, fresh pepper, red pepper, sesame) on top of the rice, and add egg yolk to make it look pretty.
Enjoy with your family with a healthy pot rice that transforms into delicious and stylish with simple ingredients that can be obtained comfortably anywhere.^^
STEP 10/10
I took out bossam, white kimchi, and gopchang laver and set up a table for two people.
Imagine a variety developed according to the soil and climate of Gyeonggi-do Province, with a savory rice scent and soft texture that goes well with crispy young radish and soft soybean paste-based boiled pork ^^
If you add a pinch of plum syrup when you boil boiled pork, it tastes a little sweet. The young radish is for crunchy texture! When you touch it, take it out and season it with soybean paste. Don't throw away the kelp you used for rice and use it for the sauce ^^
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