Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Sweet Potato Brown Rice with Soy and Scallions
50 minutes 10 minutes active
Goguma-bap is a traditional Korean dish of sweet potatoes (goguma) and cooked rice (bap). Our take has a pure sweet potato flavor accented by chewy short-grain rice; we prefer the nuttiness of brown short-grain rice for added complexity. The sweet potatoes and rice usually are steamed together plain, then seasoned at the table with a mixture of soy sauce and chives. We opt to season the sweet potatoes with just a little of this sauce before cooking to make them especially flavorful. Pungent, garlicky Chinese chives resemble thick blades of grass; if you can get them from your local Asian supermarket, use them in place of the scallions. The Korean red pepper commonly used in this dish are called gochugaru, but regular red pepper flakes work perfectly well.
cup short-grain brown rice, rinsed and drained
cup thinly sliced scallions OR Chinese chives