Kongbap

Pearl-like rice grains tinted purple, dotted with plump beans. A firm bite that releases a toasted hazelnut aroma with every mouthful.

• Prep time: 10 min
• Cook time: 40 min
• Difficulty: Easy
• Calories: 415
• Protein: 17 g
• Carbs: 71 g
• Fat: 6 g

Ingredients

• 300 g White rice ( rinsed )
• 100 g Whole soybean ( soaked )
• 450 ml Mineral water
• 1 pinch Gray sea salt
• 50 g Korean black soybeans (Seoritae) ( soaked )

Instructions

1. Rehydrate the beans

   Place the soybeans and Seoritae black beans in a bowl of cold water. Let them swell until they double in volume and the skin is smooth, without wrinkles.

2. Wash the rice

   Rinse the white rice in clear water several times. Rub the grains between your hands. The water must go from cloudy to perfectly clear to prevent the rice from sticking too much.

3. Start cooking

   Put the rice, both types of drained beans, salt, and mineral water in a heavy-bottomed saucepan. Bring to a boil. As soon as large bubbles break the surface, cover tightly and lower the heat to minimum.

4. The crucial rest

   Turn off the heat. Do not lift the lid. The trapped steam finishes cooking the heart of the beans. After 10 minutes, gently fluff with a spatula.

Chef's tips

• Use the bean soaking water for cooking; it contains all the pigments that will color the rice.
• If using a rice cooker, select the 'Grains' or 'Brown Rice' setting.

Storage

Keeps for 3 days in the refrigerator in an airtight container. To reheat, add a spoonful of water and microwave or steam.