Creamy cubes of potato add a hint of earthy sweetness to tender rice.

Goguma Bap - Korean Sweet Potato Rice

Serves 4 - 5

Like miyeok rice, goguma rice is another way of altering your typical plain white rice into something a little different. I do not add salt as the accompaniments to the rice are usually highly seasoned. The creamy cubes of potato with their mild chestnut flavor adds a hint of earthy sweetness to the tender rice.

Goguma rice is often a main dish accompanied by a yangnyeom or soy-based seasoning sauce that you spoon over the top where the prominent flavors of soy and aromatics like garlic and scallion mix to form a perfect balance. Here, I served the goguma rice with other strongly flavored banchan so the yangnyeom would have been too much but, I have great yangnyeom options already posted Traditional Yangnyeom and Dallae Yangnyeom that you can give a try.

Ingredients

*650g (3 c) glutinous rice, rinsed

675 ml (3.75 c + 2 T) water

**475g (a little more than 1 lb) goguma or Korean sweet potato, cut into 0.25 in dice

Recipe Know-how

1.      Into the bowl of a rice cooker place the rice and water.

• Add the goguma and mix gently to incorporate and distribute.

2.      Place the bowl into the rice cooker and cook as you would your chosen rice.

• Fluff the rice by using the side of a rice spatula to turn the rice over.

3.      Serve.