Rice and Beans, Korean Style
Every culture that relies on rice mixes other common ingredients into it, to boost both flavor and nutrition. Most people are familiar with Fried Rice (page 506) and Coconut Rice (page 516), but this recipe is quite different from those. If you make this dish with red beans only, use all the bean-cooking liquid for the rice; it will give it a lovely pink tinge.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
If time allows, soak the beans (together is fine) overnight or for several hours or boil together for 2 minutes, then soak for an hour or two. If time does not allow, simply proceed: cook the beans in water to cover until nearly tender, 1 to 2 hours. During their last half hour of cooking, soak the barley and rices in water to cover. Roast the chestnuts at 400°F or simmer in boiling salted water until tender, about 30 minutes.
Step 2
When the beans are done, drain them, reserving about half the cooking water. Combine the beans, reserved cooking water, and grains in a saucepan with a lid with water to cover by about an inch. Bring to a boil and adjust the heat so the mixture simmers. When craters appear in the top of the rice mixture, after 10 to 15 minutes, the rice should be nearly tender. Add the chestnuts, turn the heat to low, cover, and cook for 15 minutes or so, until all the water is absorbed and all the ingredients are tender. If you’re using the meat, cook it in the sesame oil over medium heat in a skillet until separate and brown, about 5 minutes.
Step 3
Stir the meat into the rice, then taste and adjust the seasoning. Serve immediately or cover tightly and keep warm over the lowest heat for up to 30 minutes.
