Rice Dishes

Cheonggukjang Fried Rice with Root Vegetables

Name: Cheonggukjang Fried Rice with Root Vegetables
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 100 g Rice; 30 g Brown rice; 30 g Potato; 15 g Sweet potato; 15 g Onion; 15 g Lotus root; 15 g Carrot; 15 g Korean zucchini; 15 g Burdock root; 3 g Garlic; 5 g Spinach; 10 g Chamnamul (Korean wild parsley); 5 g Perilla leaves; 5 g Water dropwort (minari); 2 g Dried kelp (dasima); 50 g Water; 30 g Fresh cheonggukjang; 2 g Perilla seed powder; 10 g Olive oil; 8 g Perilla oil

청국장볶음밥

Rice and brown rice fried with diced potato, sweet potato, burdock, lotus root and zucchini in a nutty sauce of fresh cheonggukjang (fast-fermented soybean paste) and perilla. Fresh cheonggukjang is low in sodium, and potassium-rich root vegetables and herbs add aroma while helping flush out sodium.

🇰🇷 A twist on Kimchi Bokkeumbap — see the classic kimchi fried rice recipe →

📝 Step-by-Step Instructions

Wash and soak the rice and brown rice, then cook until fluffy.

Cheonggukjang Fried Rice with Root Vegetables — step 1

Dice the potato, sweet potato, burdock, onion, carrot, zucchini and lotus root into small cubes, and slice the garlic.

Cheonggukjang Fried Rice with Root Vegetables — step 2

Coarsely shred the spinach, chamnamul and perilla leaves, and cut the water dropwort into 2.5 cm lengths.

Cheonggukjang Fried Rice with Root Vegetables — step 3

Steep the kelp in 50 g of water to make a broth, dissolve the cheonggukjang in it, add the perilla seed powder and reduce, stirring, to make the sauce.

Cheonggukjang Fried Rice with Root Vegetables — step 4

Heat the olive oil and perilla oil in a pan and sauté the onion and garlic over low heat, then add the potato, sweet potato, burdock, lotus root, carrot and zucchini.

Cheonggukjang Fried Rice with Root Vegetables — step 5

Add the rice and sauce and stir-fry until about 80% done, add the spinach, chamnamul and water dropwort and stir-fry once more, then top with the perilla leaves.

Cheonggukjang Fried Rice with Root Vegetables — step 6

📊 Nutrition Facts (per serving)

467.9Calories (kcal)

25.05 gCarbs

4.27 gProtein

4.9 gFat

234.1 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.