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          • Norishing Hot Stone Pot (Steamed Rice)

            Yeongyang-dolsotbap is a nourishing dish of rice(Steamed Rice), ginseng, jujubes and chestnuts which are believed to have healing properties. Rice tastes best when cooked in a stone pot because it cooks evenly and stays hot in the pot.

          • 음식분류 -
          • 가열시간H 23M
          • 조리시간4H M
          • 온도65~80℃
          • 칼로리360kcal(4man)
          • 주재료non-glutinous rice, glutinous rice, black bean, chestnut, jujube



          • - 360 g (2 cups) non-glutinous rice

          • - 90 g (½ cup) glutinous rice

          • - 30 g black bean

          • - 60g (4ea) chestnut

          • - 32g (8ea) jujube

          • - 37g cultivated pine mushrooms

          • - 25 g ginseng(fresh wet ginseng)

          • - 24g (12ea) gingko

          • - 10g (1 tbsp) pine nuts

          • - 600g (3 cups) water

          • - seasoning sauce

            • 54g (3 tbsp) soy sauce
            • 1.1g (½ tsp) ground red pepper
            • 14g (1 tbsp) minced green onion
            • 5.5g (1 tsp) minced garlic
            • 6g (1 tbsp) sesame salt
            • 0.3g (⅛ tsp) ground black pepper
            • 8g (2 tsp) sesame oil


          • 1. Wash the non-glutinous rice and glutinous rice cleanly, soak in water for 30 min., drain water on a strainer for 10 min. (non-glutinous rice 440 g, glutinous rice 110 g).
          • 2. Wash the black bean, soak in water for 3 hours drain water on a strainer for 10 min (63 g).
          • 3. Skin the chestnuts, cut into 2~4 pieces. Wipe the jujube with damp cotton cloths, cut the flesh round, divide into 2~3 pieces.
          • 4. Skin the cultivated pine mushrooms, slice it into 0.7 cm-thick, maintaining the mushroom shape. 【Photo 1】
          • 5. Preheat the frying pan and oil, stir-fry the gingko for 2 min. on medium heat with rolling, skin off. Remove tops of pine nuts, wipe with dry cotton cloths.(Steamed Rice)
          • 6. Wash the ginseng cleanly, remove the head part, cut into 2 cm-long and 0.7 cm-thick round. 【Photo 2】
          • 7. Blend seasoning sauce.【Photo 3】


          • 1. Put the non-glutinous rice, glutinous rice, black bean, chestnuts, cultivated pine mushrooms, ginseng and water into the stone pot, heat it up for 10min. on high heat. When it boils, continue to boil for another 3 min. 【Photo 3】
          • 2. Lower the heat to low, add the jujube, gingko and pine nuts, boil it for 10 min. Turn off the heat, steam it for 10 min. for well-done. 【Photo 4】
          • 3. When the rice is well-done, mix them thoroughly. Put in a bowl and serve with seasoning sauce.
          Time Process Heat Contro
          ready Soaking rice in water. Soaking black bean. Preparing vegetables and pine nuts. Stir-frying gingko. Blending seasoning sauce  
          0min Boiling after adding stuffs into the stone pot H-heat 13 min.
          10min Adding jujube, gingko and pine nuts L-heat 10 min.
          20min Steaming for well-done  
          • Cultivated pine mushrooms may be replaced by brown oak mushrooms.
          • All the prepared stuffs may be add into the pot from the very beginning.
          • When the rice(Steamed Rice) boiling water overflow, open the lid shortly and shut down again.
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