Ingredients

• 2 cups short-grain rice (450 g)
• 20 g black beans
• 2 dried shiitake mushrooms
• 4 chestnuts
• 60 g sweet potato
• 4 jujubes
• 2 fresh ginseng roots (30 g)
• 8 ginkgo nuts
• 1 cup shiitake soaking water
• 1 1/2 cups water
• 5 tablespoons soy sauce
• 1/2 cup water
• 2 tablespoons Korean chili powder
• 2 tablespoons finely chopped green chili pepper
• 1 teaspoon minced garlic
• 1 teaspoon toasted sesame salt
• 1 tablespoon sesame oil
• 1 teaspoon salt
• 15 g slender green onions

Instructions

1. Rinse the rice and soak it for about 30 minutes, then drain well.
2. Soak the dried shiitake mushrooms in 1 cup of lukewarm water for 30 minutes. Remove the stems, squeeze out the moisture, and slice them into ginkgo-nut-sized pieces. Reserve the soaking water.
3. Cut the sweet potato, fresh ginseng, chestnuts, and jujubes into ginkgo-nut-sized pieces.
4. Heat oil in a pan and stir-fry the ginkgo nuts until they turn green, then peel them.
5. Place the soaked rice, soaked black beans, and all ingredients except the ginkgo nuts into a stone pot. Add the combined shiitake soaking water and plain water, cover, and bring to a boil over high heat.
6. Once it boils, reduce to medium heat and cook for 8 more minutes. When the rice looks puffed, reduce to very low heat, add the ginkgo nuts, and steam for 10 minutes.
7. Mix the remaining seasoning ingredients with the soy sauce and add the sliced green onions to make the sauce.
8. Serve the rice in a bowl with the sauce mixed in, and soak the crusty rice stuck to the pot in water to eat as nurungji.