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|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 | ||
|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. | ||
{{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]] |