Rice with Mountain Vegetables and Spicy Sauce

Rice with Mountain Vegetables and Spicy Sauce Recipe - Asian Cuisine

Region / culture: Asia | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Rice with Mountain Vegetables and Spicy Sauce is a traditional Korean dish that combines the flavors of various vegetables with a spicy sauce, served over a bed of steamed rice. This dish is not only delicious but also nutritious, making it a popular choice for a wholesome meal.

History

This recipe has been passed down through generations in Korea, where mountain vegetables are a staple in Korean cuisine. The combination of different vegetables and a spicy sauce creates a unique and flavorful dish that is enjoyed by many.

Ingredients

4 cups Korean or Japanese short-grain rice, soaked for 20 minutes
5.5 tbsp sesame oil
1 cup dried bellflower or 2 cups thinly sliced oyster mushrooms
3.5 tsp chopped garlic
2 tsp + 1 tbsp salt
1.5 tsp red pepper powder or paprika
2 cups dried fernbracken or 2 yellow summer squash, sliced into 2-inch-long matchsticks
5.5 tbsp + 1 tsp soy sauce
6.5 tbsp vegetable oil
1 tbsp sesame salt or table salt
1 tbsp scallion strips, about 0.5 scallion
6 dried pyogo (shiitake mushrooms), soaked for 20 minutes
2 tbsp granulated sugar
2 tbsp cooking wine
1 carrot, quartered and sliced into 2-inch-long matchsticks
0.5 medium-sized onion, sliced into 2-inch-long matchsticks
1 cucumber, peeled, seeded and sliced into 2-inch-long matchsticks
2 cups (about 0.25 lb (113 g)) bean sprouts, rinsed
1 bunch (0.5 lb (227 g)) spinach, rinsed, trimmed and blanched
0.5 Korean pear or crisp, tart apple, sliced into 2-inch-long matchsticks
6 tsp red pepper paste, or more to taste
6 fried eggs
1 sheet laver (seaweed), cut into 1-inch-long x 0.25-inch-wide strips

How to prepare

Bring 4 to 4.25 cups of water to a boil in a large saucepan over medium heat, and stir in the rice.
Cover the saucepan, reduce the heat to low, and cook for about 20 minutes.
When the rice is cooked, remove it from the heat, add 2 tbsp of sesame oil, and mix thoroughly.
Keep the rice covered until ready to serve.
Place the bellflower in a saucepan with enough water to cover it, and cook for 10 minutes over medium heat.
Discard the water, and repeat the process.
Place the bellflower in a saucepan with lightly salted water to cover it, and cook over medium heat for 20 minutes, or until the bitterness is gone and the bellflower is easy to slice.
Remove from heat, drain, and cut each root into strips.
Heat 1 tbsp of oil in a skillet or large wok, and stir-fry the bellflower with 0.5 tsp of chopped garlic, 0.5 tsp of salt, and 0.25 tsp of red pepper powder.
Add 3 to 4 tbsp of water, and cover.
Cook for about 10 minutes, or until tender, then remove from heat and stir in 0.25 tsp of sesame oil.
Set aside.
Alternatively, heat 1 tbsp of oil in a skillet or large wok, and stir-fry the oyster mushrooms with 0.5 tsp of chopped garlic, 0.5 tsp of salt, and 0.25 tsp of red pepper powder.
Cook for about 5 minutes, or until tender, then remove from heat and stir in 0.25 tsp of sesame oil.
Set aside.
Place the fernbracken in a saucepan with enough water to cover it, and cook for 10 minutes over medium heat.
Discard the water, and repeat the process.
Remove from heat, drain, and cut the fernbracken into 2-inch-long pieces.
Place the pieces in a bowl, and season with 4 tsp of soy sauce, 2 tsp of chopped garlic, 0.5 tbsp of vegetable oil, and 0.5 tsp of red pepper powder.
Alternatively, place the summer squash matchsticks in a bowl, and season with 4 tsp of soy sauce, 2 tsp of chopped garlic, 0.5 tbsp of cooking oil, and 0.5 tsp of red pepper powder.
Set aside.
Heat 1 tbsp of oil in a skillet or large wok, and stir-fry the fernbracken, adding enough water to cover it and cooking for 15 minutes, or until tender.
Remove from heat, drain, and mix with 1 tbsp of sesame salt, 1 tbsp of scallion strips, and 1 tbsp of sesame oil.
Set aside.
Alternatively, heat 1 tbsp of oil in a skillet or large wok, and stir-fry the summer squash matchsticks for 2 to 3 minutes, or until translucent.
Remove from heat, drain, and mix with 1 tbsp of sesame salt, 1 tbsp of scallion strips, and 1 tbsp of sesame oil.
Set aside.
Stem the mushrooms, and slice them thinly.
Place them in a saucepan with the mushroom soaking water.
Add 2 tbsp of soy sauce, 2 tbsp of sugar, and 2 tbsp of cooking wine, and cook over medium heat for 10 minutes, or until tender.
Set aside.
Heat 1 tbsp of vegetable oil in a skillet or large wok, and stir-fry the carrots, adding 0.5 tsp of salt and a few teaspoons of water to prevent burning.
Cook for 3 to 4 minutes, then remove from heat and set aside.
Heat 1 tbsp of vegetable oil in a skillet or large wok, and stir-fry the onion, adding 0.5 tsp of salt and a few teaspoons of water to prevent burning.
Cook for 3 to 4 minutes, then remove from heat and set aside.
Sprinkle the cucumber with 0.5 tbsp of salt, and let it stand.
When it becomes limp, squeeze it hard.
Heat 1 tbsp of vegetable oil in a skillet or large wok, and stir-fry the cucumber for about 1 minute.
Remove from heat, and set aside.
Heat 1 tbsp of vegetable oil in a skillet or large wok, and stir-fry the bean sprouts with 0.5 tsp of garlic.
Add salt and a sprinkle of water, cover, and cook until the bean sprouts are softened, about 3 minutes.
Season with 1 tbsp of sesame oil and 1 tsp of red pepper powder.
Squeeze out the water from the spinach, and mix it with 0.5 tbsp of sesame oil and 0.5 tbsp of soy sauce.
To serve, fill the bottom of an individual shallow bowl with rice.
Alternate the vegetables and pear side by side on the rice like rays of sun, placing 1 tsp of red pepper paste in the center.
Place the egg near the red pepper paste.
Sprinkle slivers of laver on top, and serve.
Repeat the process with the remaining ingredients until all are used up.

Variations

Substitute the vegetables with your favorite seasonal vegetables for a different flavor profile.
Add tofu or chicken for additional protein.
Use brown rice or quinoa instead of white rice for a healthier alternative.

Cooking Tips & Tricks

Soak the rice for 20 minutes before cooking to ensure a fluffy texture.

- Stir-fry the vegetables separately to maintain their individual flavors and textures.

- Adjust the amount of red pepper paste to suit your spice preference.

- Garnish with slivers of laver for added flavor and presentation.

Serving Suggestions

Serve this dish hot with a side of kimchi and pickled radishes for a complete Korean meal experience.

Cooking Techniques

Stir-frying the vegetables separately helps to retain their individual flavors and textures.

- Steaming the rice ensures a fluffy and perfectly cooked base for the vegetables and sauce.

Ingredient Substitutions

Use shiitake mushrooms instead of bellflower or oyster mushrooms.

- Substitute zucchini for yellow summer squash.

- Use green beans or asparagus instead of fernbracken.

Make Ahead Tips

Prepare the vegetables and sauce ahead of time and store them in the refrigerator until ready to assemble and serve.

Presentation Ideas

Arrange the vegetables in a colorful and appealing manner on top of the rice, garnished with slivers of laver for a visually stunning presentation.

Pairing Recommendations

Pair this dish with a refreshing cucumber salad and a side of Korean barbecue for a complete and satisfying meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of this dish contains approximately 350 calories, making it a filling and nutritious meal option.

Carbohydrates

Each serving of Rice with Mountain Vegetables and Spicy Sauce contains approximately 45 grams of carbohydrates, providing a good source of energy for your body.

Fats

This dish is relatively low in fat, with each serving containing around 10 grams of fat. The sesame oil used in the recipe adds a rich flavor without adding excessive amounts of fat.

Proteins

With a combination of vegetables and eggs, each serving of this dish provides about 12 grams of protein, making it a satisfying and balanced meal.

Vitamins and minerals

Rice with Mountain Vegetables and Spicy Sauce is rich in vitamins and minerals, including vitamin A, vitamin C, and potassium from the various vegetables used in the recipe.

Alergens

This recipe contains soy sauce and sesame oil, which may be allergens for some individuals. Be sure to check for any allergies before preparing this dish.

Summary

Rice with Mountain Vegetables and Spicy Sauce is a well-balanced dish that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals, making it a healthy and delicious meal choice.

Summary

Rice with Mountain Vegetables and Spicy Sauce is a flavorful and nutritious Korean dish that combines a variety of vegetables with a spicy sauce, served over steamed rice. This dish is easy to prepare and can be customized with your favorite vegetables and protein sources for a delicious and satisfying meal.

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy one. It was many years ago, when I was just a young girl living in the mountains with my family. We didn't have much, but we made the most of what we had. Our meals were simple, but always delicious, thanks to the abundance of fresh ingredients we had access to.

One day, my mother sent me out into the forest to gather some vegetables for dinner. As I wandered through the trees, I came across a clearing filled with beautiful mountain vegetables. I had never seen anything like them before – vibrant greens and purples that seemed to shimmer in the sunlight. I knew immediately that I had to bring some back to my mother.

When I returned home, my mother showed me how to clean and prepare the vegetables. She taught me how to cook them with rice, creating a dish that was both hearty and flavorful. But the real magic happened when she made the spicy sauce to drizzle over the top. It was a simple combination of soy sauce, vinegar, garlic, and chili peppers, but it added a kick of flavor that brought the whole dish to life.

From that moment on, I was hooked. I begged my mother to teach me how to make the dish myself, and she patiently guided me through each step. As I grew older, I began experimenting with different variations of the recipe, adding new ingredients and adjusting the proportions to suit my own tastes. Before long, I had created a version of the dish that was uniquely my own.

Over the years, I continued to refine my recipe, incorporating new techniques and flavors that I picked up from friends and neighbors. I learned how to balance the heat of the chili peppers with the sweetness of honey, how to temper the acidity of the vinegar with the richness of sesame oil. And with each new addition, the dish became more complex and delicious.

Now, as a grandmother myself, I take great pleasure in passing on this recipe to the next generation. I have taught my children and grandchildren how to make the dish, and I hope that they will continue to share it with their own families for years to come. There is something truly special about the way a recipe can connect us to our past, allowing us to carry on the traditions and memories of those who came before us.

As I sit here, stirring a pot of rice with mountain vegetables and spicy sauce, I am filled with a deep sense of gratitude for all the people who have shared their knowledge and love with me over the years. Each bite of this dish is a reminder of the joy and connection that food can bring, and I am so grateful to have had the opportunity to learn and grow through the act of cooking.

So if you ever find yourself in need of a comforting and flavorful meal, I hope you will give my recipe a try. It may not be fancy or complicated, but it is made with love and care – and that, to me, is the most important ingredient of all. Enjoy!