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Sweet Potato Brown Rice with Soy and Scallions
Goguma-bap is a traditional Korean dish of sweet potatoes (goguma) and cooked rice (bap). Our take has a pure sweet potato flavor accented by chewy short-grain rice; we prefer the nuttiness of brown short-grain rice for added complexity. The sweet potatoes and rice usually are steamed together plain, then seasoned at the table with a mixture of soy sauce and chives. We opt to season the sweet potatoes with just a little of this sauce before cooking to make them especially flavorful. Pungent, garlicky Chinese chives resemble thick blades of grass; if you can get them from your local Asian supermarket, use them in place of the scallions. The Korean red pepper commonly used in this dish are called gochugaru, but regular red pepper flakes work perfectly well.
4
Servings
Tip
Don’t cut the sweet potatoes too large or they will not cook in the same time as it take the rice to soften. Also, be sure to keep an eye on your saucepan as the dish steams; if you see large amounts of steam coming from the lid, quickly uncover to allow the built-up steam to escape, then recover, reduce the heat slightly and continue cooking.
50 minutes
10 minutes active
Ingredients
-
1
cup short-grain brown rice, rinsed and drained
-
½
cup thinly sliced scallions OR Chinese chives
Directions
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01In a large saucepan, combine the rice and 1¾ cups water. Bring to a simmer over medium, then reduce to low, cover and cook without stirring for 15 minutes.
