Steamed short-grain rice cooked with a medley of nutritious beans including black beans, kidney beans, and soybeans, creating a hearty, protein-rich staple that is a cornerstone of North Korean daily meals.
Ingredients
2 cups short-grain rice, rinsed
50g black beans, soaked 4 hours
50g kidney beans, soaked 4 hours
50g soybeans, soaked 4 hours
2.5 cups water
1 tsp salt
1 tsp sesame oil (optional)
Instructions
1Rinse rice thoroughly until water runs clear. Drain soaked beans.
2Combine rice and all soaked beans in a rice cooker or heavy pot.
3Add water and salt. If using a rice cooker, cook on the mixed grain setting.
4If using a pot, bring to a boil, reduce to low heat, cover tightly, and cook for 25 minutes without lifting the lid.
5Let steam for 10 minutes with the heat off, lid still on.
6Fluff gently with a rice paddle, being careful not to crush the beans. Optionally drizzle with sesame oil.
Did You Know?
Adding beans to rice was originally a way to stretch precious rice supplies, but the combination proved so nutritionally superior and delicious that it became a preferred preparation.