Goguma Rice - Korean Sweet Potato Rice

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.

“Recipe Tips:

1. I use a rice cooker because it is easier in my small kitchen however if you are going to cook the rice on the stovetop, refer to the package directions for the amount of water and cooking time to use for your rice.

*2. You can use any Korean rice you desire, white, brown, mixed, however, you will need to adjust the water and cooking time accordingly.

**3. You can use orange sweet potato in place of the goguma.”

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.