"Nutritious brown rice dish with sticky rice, vegetables, and anchovy-kombu broth. Korean comfort food, easy recipe."
Estimated Nutrition
Ingredients
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Brown rice
140g (2/3 cup)
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Sticky rice (glutinous rice)
140g (2/3 cup)
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Daikon radish
35g (1/20 medium)
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Shiitake mushrooms
30g (2 medium)
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Swiss chard
10g
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Olive oil
15g (1 tablespoon)
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Sesame oil
15g (1 tablespoon)
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Anchovy (dried)
50g (5 small)
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Kombu seaweed
15g (5cm strip)
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Soy sauce
15g (1 tablespoon)
Local Substitutes
Instead of 뒤포리 (Daepuri - small anchovies)
Use: Dried sardines or bonito flakes
Reason: Similar umami-rich flavor for broth
Instead of 다시마 (Kombu seaweed)
Use: Kelp or dried wakame
Reason: Comparable mineral content and broth depth
Instead of 근대 (Geundale - Swiss chard)
Use: Spinach or kale
Reason: Similar leafy green texture and nutrition
🧑🍳 Cooking Instructions
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1
Rinse brown rice and sticky rice, then soak in water for 30 minutes
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2
Create broth: bring water to boil with dried anchovies, kombu, and soy sauce; simmer 10 minutes, then strain
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3
Cut daikon radish, shiitake mushrooms, and Swiss chard into thin matchsticks
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4
Heat olive oil in a pan and stir-fry daikon and mushrooms until tender; add sesame oil
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5
Add broth to soaked rice mixture, top with sautéed vegetables, and cook rice
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6
Arrange shredded Swiss chard on top and serve hot
Serve in a Korean School Tray
Stainless steel compartment trays keep your meals fresh and authentic.
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