

Recipe by Susan Kim
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.