Fall Rice in Pumpkin (hobak youngyang-bap)
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Fall Rice in Pumpkin (hobak youngyang-bap)
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Korean style fall rice cooked in pumpkin makes a great dish for Halloween.
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Ingredients
- 1 1/2 C white short grain rice
- 1/2 C sweet glutenous rice
- 2 Tbsp black rice
- 1/3 cup black bean
- 6-7 dried jujube (daechu) seeded and sliced
- 1/3 C walnut roughly chopped
- 1/3 C almond roughly chopped
- 2 Tbsp pine nuts
- 1/4 tsp salt
- 1/2 tsp canola or grape seed oil
- 2 1/2 C water
- 1-2 Whole pumpkin
- DRESSING:
- 1/2 apple peeled and seeded
- 3 Tbsp soy sauce
- 1 Tbsp water
- 1 Tbsp Korean chili flakes (gochugaru)
- 1 tsp sesame oil
- 1 tsp sesame seeds
- 1 green onion choppedSoak b
Instructions
- Soak black bean in the rice for 1 hour. Combine rices and rinse them until the water gets clear, then soak in the water for 1 hour as well. Drain the water and combine rices and beans in the rice cooker.
- Add nuts (except the pine nuts), dates, salt, and oil. Pour 2 1/2 cup water to the pot and let the rice cooker do the cooking.
- Meanwhile cut out the opening on the top of pumpkin. Keep the top.
- Remove the seeds and fiber inside. When the rice is done add the pine nuts and toss well with a spoon.
- Scoop the rice into the pumpkin. Return the pumpkin top to cover the opening.
- Place the pumpkin in the steamer and cover with lid or foil. Steam over medium heat for about 40 minutes depends on the size of your pumpkin.
- When a knife goes into the pumpkin effortlessly it is done. Carefully take out the pumpkin and place on the serving platter. Slice pumpkin into wedges and gather up the rice on top of pumpkin wedges. Drizzle the dressing over if you wish.
Nutrition Information
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Serving
6g
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 6g |
* Percent Daily Values are based on a 2,000 calorie diet.
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