Rice, various grains, chestnuts, ginko nuts, and pine nuts are cooked and served in a stone bowl. After the bowl is empty, hot water is poured over the crispy layer of rice at the bottom to make a rice infusion (sungnyung).
Ingredients (serve 4)
2 cups short-grain rice (1 lb, 450g), ⅔ oz (20g) black beans, 2 dried pyogo (shiitake) mushrooms 4 chestnuts, 2 oz (60g) sweet potato, 4 jujubes, 2 fresh ginseng fingers (1 oz, 30g), 8 ginkgo nuts, 1 cup soaking pyogo (shiitake) mushroom water, 1½ cups water
Seasoning 5 tablespoons soy sauce, ½ cup water, 2 tablespoons gochut-garu (red chili pepper powder), 2 tablespoons minced green chili pepper, 1 teaspoon minced garlic, 1 teaspoon toasted sesame seeds, crushed, 1 teaspoon salt, ½ oz (15g) sliced green onion
1. Soak the short grain rice and black beans in cold water for 30 minutes and drain.
2. Soak the pyogo mushroom in 1 cup of warm water for 30 minutes. Remove the stems of pyogo mushroom and squeeze out excess water. Cut into the size of ginkgo nuts (quarter if medium sized mushrooms). Keep the soaking pyogo mushroom water.
3. Cut the sweet potato, fresh ginseng, chestnut and jujubes into ginkgo nut sized pieces.
4. Heat the skillet with vegetable oil and stir-fry the ginkgo nuts over high heat. Peel off the skin of the ginkgo nuts.
1. In an individual stone pot, place the short grain rice, black beans, pyogo mushroom, sweet potato, fresh ginseng, chestnut and jujubes. Pour 1½ cup of water and 1 cup of pyogo mushroom water. Cover with lid and bring to boil over high heat.
2. Once it boils, reduce the heat to medium and simmer for 8 minutes. When the rice is tender but firm, reduce the heat to very low and add ginkgo nuts. Cook for 10 more minutes.
3. In a medium bowl, combine all the ingredients of seasoning and mix well.
4. Place a scoop of cooked rice in the individual bowl and serve with seasoning sauce.