Chestnut & Seaweed Rice

Recipe by Susan Kim

 

Susan Kim, Seoul-born and California-raised, cooked at Chez Panisse before moving to NYC in 2016. She’s the brains behind Doshi, a food pop-up inspired by Korean home cooking. You can learn more about Doshi here and follow it on Instagram here.
Susan loves chestnuts. She has childhood memories of eating them, roasted, out of brown paper bags bought from Seoul street vendors. She remembers eating them raw, freshly peeled by her dad. To her, chestnuts are a special early winter food. Her chestnut and seaweed rice is meant to be a component of a cozy celebratory meal.

Chestnut & Seaweed Rice

Recipe by Susan Kim, Doshi

Ingredients

 

FOR THE RICE:

 

½ pound fresh chestnuts, peeled (appx. 12)
1 cup of seaweed, preferably hijiki
1 cup of short grain white rice
½ cup of short grain sweet white rice
½ cup barley

 

FOR THE yangYUM SAUCE (OPTIONAL):

 

¼ cup of soy sauce
2 tbsps toasted sesame oil
1 tbsp rice wine vinegar
1 tbsp mirin
1 tbsp gochugaru
1 clove grated garlic
¼ cup of thinly sliced scallions


 

STEP ONE

Combine rice and barley together and wash until water runs clear. Measure out water until it hits the first knuckle of your index finger. Add chestnuts and seaweed.

 

STEP TWO

Bring the rice to a boil. Place a lid over the pot and lower the heat to the lowest temperature possible. Set a timer for 20 minutes.

 

STEP THREE

After 20 minutes, turn the heat off and let the rice rest with the lid on for an additional 10 minutes. Fluff rice, making sure the chestnuts and seaweed are mixed throughout.

 

STEP FOUR (OPTIONAL)

Combine ingredients for yangYUM sauce. Spoon over rice.