Korean Stone Pot Rice Recipe
Korean stone pot rice is a traditional Korean dish. It's made with a combination of rice and a variety of vegetables and meats, cooked together in a hot stone pot. The result is a savory and delicious dish that's full of flavor and texture. It's a popular comfort food and is served at home, in restaurants, and even in street food stalls.
Description
Korean stone pot rice is a traditional dish that has been around for centuries. It's made with rice, a variety of vegetables, and meats cooked together in a hot stone pot. The result is a savory and delicious dish that's full of flavor and texture. It's a popular comfort food and is served at home, in restaurants, and even in street food stalls.
Prep Time
This recipe will take about 10 minutes to prepare. You'll need to gather the ingredients and chop the vegetables and meats. You'll also need to measure out the rice, and have it ready to go.
Cook Time
Once everything is prepped and ready, the cooking time is about 30 minutes. The rice and vegetables will need to cook in the hot stone pot until they are tender and the rice is cooked through.
Ingredients
- 2 cups of short grain rice
- 2 cups of water
- 1 cup of diced carrots
- 1 cup of diced zucchini
- 1/2 cup of diced mushrooms
- 1/2 cup of diced onion
- 1/2 cup of diced bell pepper
- 1/2 cup of diced ham or bacon
- 1/4 cup of soy sauce
- 2 tablespoons of sesame oil
- 2 tablespoons of mirin
- 2 tablespoons of honey
- Salt and pepper to taste
Instructions
1. Start by preparing the ingredients. Dice the vegetables, and measure out the rice.
2. Heat a stone pot over medium-high heat. Add the sesame oil and allow it to heat up for a minute.
3. Add the onions and sauté them for about 3 minutes, until they are translucent.
4. Add the carrots, zucchini, mushrooms, bell pepper, and ham or bacon. Stir to combine and cook for about 5 minutes, until the vegetables have softened.
5. Add the rice and mix with the vegetables.
6. Pour in the water, soy sauce, mirin, and honey. Stir to combine.
7. Cover the stone pot and reduce the heat to low. Simmer for about 20 minutes, until the rice is tender and cooked through.
8. When the rice is done cooking, turn off the heat and let the pot sit for 5 minutes.
9. Serve the stone pot rice with a sprinkle of salt and pepper.
Equipment
- Stone pot
- Knife
- Cutting board
- Measuring cups
- Spatula
Notes
This recipe can be easily adapted to suit whatever vegetables and meats you have on hand. Feel free to experiment with different combinations and flavors.
Nutrition: Per Serving
Calories: 400
Fat: 8g
Carbohydrates: 70g
Protein: 15g
Recipe Tips
- For a vegan version of this recipe, omit the bacon or ham and use a vegan substitute.
- To make the dish spicier, add a few tablespoons of gochujang (Korean red pepper paste).
- To give the dish an extra flavor boost, add a few tablespoons of kimchi.
- To make the dish gluten-free, use gluten-free soy sauce.
- If you don't have a stone pot, you can use a regular pot or Dutch oven.
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