Sweet potato rice (Gogumabap: 고구마밥)

By Maangchi · 35 min

Ingredients

Instructions

1. Rinse 1 cup of short grain rice in cold water, scrubbing it with your hand, until the drained water runs clear. Tilt the pot to drain as much water as possible, leaving the rice wet.
2. Add 1 cup of water to the rice and soak with the lid on for 30 minutes.
3. Peel 1 pound (453 g) of sweet potato, rinse it and cut into 1/2 inch cubes.
4. Place the sweet potato cubes on top of the rice.
5. Bring to a boil over medium heat and cook for about 15 minutes in a stone pot (or 10 minutes in a regular pot).
6. Open the lid and turn the rice and sweet potato over with a wooden spoon, then close the lid and simmer for another 15 to 20 minutes in a stone pot (or 10 to 15 minutes in a regular pot), until both are fully cooked.
7. Open the lid and stir the rice and sweet potato with a wooden spoon so they mix well.
8. For the sauce, combine 1/4 cup soy sauce, 1/2 cup chopped Asian chives (or green onions), 1 minced garlic clove, 1 tsp honey or sugar, 2 tbsp vinegar, 1 tsp hot pepper flakes and 1 tbsp toasted sesame seeds in a small bowl. Serve the rice with the sauce.

Summarized from Maangchi's video. Watch it for the details.

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