Cheonggukjang Fried Rice

Ingredients

재료 Rice(100g), Brown Rice(30g), Potato(30g), Sweet Potato(15g), Onion(15g), Lotus Root(15g) Carrot(15g), Zucchini(15g), Burdock Root(15g), Garlic(3g), Spinach(5g), Pimpinella (Wild Chervil)(10g) Perilla Leaf(5g), Watercress(5g) Broth, Kelp(2g) 양념 Fresh Cheonggukjang(30g), Perilla Seed Powder(2g), Olive Oil(10g), Perilla Oil(8g)

Instructions

1. 1

   Wash the rice and brown rice thoroughly in water, soak, and cook to a fluffy texture.

   
2. 2

   Small-dice potato, sweet potato, burdock root, onion, carrot, zucchini, and lotus root, and slice the garlic thin.

   
3. 3

   Coarsely julienne the spinach, pimpinella, and perilla leaf, and cut the watercress into 2.5cm lengths.

   
4. 4

   Steep kelp in water (50g) to make broth, dissolve in cheonggukjang well, add perilla powder, and reduce while stirring well to make cheonggukjang sauce.

   
5. 5

   Heat olive oil and perilla oil in a pan, stir-fry onion and garlic over low heat, then add potato, sweet potato, burdock root, lotus root, carrot, and zucchini and stir-fry together.

   
6. 6

   Pour in rice and cheonggukjang sauce and stir-fry to about 80%, then add spinach, pimpinella, and watercress and stir-fry once more, and top with julienned perilla leaf to finish.