"A wholesome staple that combines the subtle chewiness of sorghum with the comforting texture of steamed rice, offering a deep, earthy flavor profile."
Estimated Nutrition
Ingredients
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2 cups rice
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1/2 cup sorghum (7:3 or 8:2 ratio)
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2.5 to 3 cups water
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Pinch of salt (optional)
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[재료]
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쌀
2컵
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수수 1/2컵 (비율 7:3 또는
8:2)
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물 2.5 ~
3컵
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소금 약간 (선택 사항)
Local Substitutes
Instead of sorghum grains
Use: pearl barley or millet
Reason: Similar texture and nutty flavor; widely available in Western supermarkets and health food stores
Instead of short-grain white rice
Use: jasmine rice or sushi rice
Reason: Comparable stickiness and cooking time for proper texture
🧑🍳 Cooking Instructions
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1
Preparation: Wash sorghum thoroughly 3-4 times. Soak in cold water for 30m-1hr to remove bitterness.
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2
Rice Soak: Wash rice and soak for 30 minutes.
-
3
Mixing: Combine drained rice and sorghum in a cooker.
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4
Hydration: Add water. Add a pinch of salt to enhance flavor and reduce bitterness.
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5
Cook: Use 'Mixed Grain' mode, or boil for 15m and steam for 10m on stove.
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6
Finish: Fluff and serve warm.
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7
수수 손질: 수수를 3~4번 깨끗이 씻은 뒤 찬물에 30분~1시간 불려 떫은맛을 제거합니다.
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8
쌀 불리기: 쌀을 씻어 30분간 불립니다.
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9
재료 혼합: 불린 쌀과 수수를 밥솥에 골고루 섞습니다.
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10
물 맞추기: 물을 붓고 소금을 약간 넣어 풍미를 살립니다.
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11
취사: 잡곡 모드로 취사하거나 냄비 사용 시 15분 가열 후 10분 뜸을 들입니다.
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12
완성: 주걱으로 골고루 섞어 맛있게 드세요.
Serve in a Korean School Tray
Stainless steel compartment trays keep your meals fresh and authentic.
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