Kongnamul kuk bap: Difference between revisions

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{{#seo:
|title=Kongnamul kuk bap, Vegetarian recipe Cooking Wiki
|titlemode=replace
|keywords=Kongnamul kuk bap recipe Vegetarian recipes from The cook's Wiki
|description=A spicy breakfast dish of rice from the city of Chonju in the south-west of Korea
}}
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{{Template:CookTools}}
{{Template:CookTools}}
{{recipesummary
{{recipesummary
|Servings = 1-2
|DatePublished=24th October 2012
|Author=Chef
|Servings = 1-2
  |Difficulty = 1
  |Difficulty = 1
  |TotalTime = 20 minutes
  |TotalTime = 20 minutes
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A spicy breakfast dish of [[Rice|rice]] from the city of Chonju in the south-west of Korea.
A spicy breakfast dish of [[Rice|rice]] from the city of Chonju in the south-west of Korea.
===Ingredients===
 
{{RecipeIngredients
{{RecipeIngredients
| 1 tablespoon [[Sesame oil|sesame oil]]
| 1 tablespoon [[Sesame oil|sesame oil]]
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| 1 teaspoon [[Toasted sesame seeds|toasted sesame seeds]]
| 1 teaspoon [[Toasted sesame seeds|toasted sesame seeds]]
| 1 teaspoon [[Chilli powder|chilli powder]], or to taste
| 1 teaspoon [[Chilli powder|chilli powder]], or to taste
}}
}}
===Method===
===Method===
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===Chef's notes===
===Chef's notes===
The Koreans generally use a medium-grained [[Rice|rice]], as they are not so fond of [[Basmati]] or long-grained rice as the latter varieties are of course found mainly in India and the Middle East.  However, I did in fact use Basmati.
The Koreans generally use a medium-grained [[Rice|rice]], as they are not so fond of [[Basmati]] or long-grained rice as the latter varieties are of course found mainly in India and the Middle East.  However, I did in fact use Basmati.
{{RecipeLine}}
[[Category:Recipes|Kongnamul kuk bap]]
[[Category:Recipes|Kongnamul kuk bap]]
[[Category:Accompaniments|Kongnamul kuk bap]]
[[Category:Accompaniments|Kongnamul kuk bap]]
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[[Category:Boiled or simmered]]
[[Category:Boiled or simmered]]


[[Category:Unusual recipes]]