Every November in South Korea, the streets fill with toasty aromas of roasted candy potatoes as they’re cooked outdoors over barrel drums stuffed with glowing coals. In the meantime, dwelling cooks reap the benefits of the season to function the tubers in quite a lot of satisfying dishes.
One such dish, goguma-bap, would make for an attention-grabbing Thanksgiving facet with little or no effort. It marries the candy potatoes with quick grain rice and a sweet-spicy soy-based dressing for a hearty vegetarian providing. After the potatoes are peeled and cubed, they’re steamed with the rice and seasoned on the desk with soy sauce and chives. The result’s a dish with pure sweet-potato taste accented by recent notes of allium and nutty sesame seeds.
It’s additionally an ideal weeknight dinner. Within the model from our e-book “Prepare dinner What You Have,” which attracts on pantry staples to assemble simple meals, we choose to season the candy potatoes with just a bit of this sauce earlier than cooking to make them particularly flavorful. And although we desire the nuttiness of short-grain brown rice for added complexity, the dish requires solely 10 minutes of energetic work.
Pungent, garlicky Chinese language chives resemble thick blades of grass; if you will get them out of your native Asian grocery store, use them rather than the scallions. The Korean pink pepper generally used on this dish is named gochugaru, however common pink pepper flakes work completely effectively.
Make sure that to not reduce the candy potatoes too massive or they won’t cook dinner in the identical time because the rice. Additionally, remember to keep watch over your saucepan because the dish steams; for those who see massive quantities of steam coming from the lid, shortly uncover to permit the built-up steam to flee, then get well, scale back the warmth barely and proceed cooking.
Candy Potato Brown Rice with Soy and Scallions
Begin to end: 50 minutes (10 minutes energetic)
- 1 cup short-grain brown rice, rinsed and drained
- ½ cup thinly sliced scallions OR Chinese language chives
- ⅓ cup low-sodium soy sauce
- 1 tablespoon unseasoned rice vinegar
- 1 medium garlic clove, finely grated
- 1 to 1½ teaspoons Korean pink pepper flakes (gochugaru) OR pink pepper flakes
- 1 teaspoon honey OR white sugar
- 1 pound orange-flesh candy potatoes, peeled and reduce into ½-inch chunks (about 3 cups)
- Kosher salt and floor black pepper
- 1 tablespoon white OR black sesame seeds OR a mixture, toasted
In a big saucepan, mix the rice and 1¾ cups water. Deliver to a simmer over medium, then scale back to low, cowl and cook dinner with out stirring for quarter-hour.
In the meantime, in a small bowl, stir collectively the scallions, soy sauce, vinegar, garlic, pepper flakes and honey. In a medium bowl, toss the candy potatoes with 2 tablespoons of the soy combination and ½ teaspoon black pepper.
After the rice has cooked for quarter-hour, uncover the pot, scatter the candy potato combination over the floor of the rice (with out disturbing the grains) and re-cover. Prepare dinner over low till each the candy potatoes and rice are tender, 20 to 25 minutes.
Take away from the warmth and let stand, lined, for 10 minutes. Gently fluff with a fork, making an attempt to not break up the potatoes. Switch to a serving bowl, sprinkle with the sesame seeds and serve with the remaining soy sauce combination for drizzling.