Yeongeunbap: Lotus Root and Shiitake Rice for One

Rinse 150 g rice, soak in cold water for 30 minutes, then drain.

Peel and thinly slice 70 g lotus root; cut one shiitake and 50 g carrot into small pieces.

Put rice, 150 mL water and a pinch of salt in a lidded pot. Spread vegetables on top without stirring into the rice.

Cover, bring to a simmer, reduce to low and cook until the rice is tender throughout and the water is absorbed.

Turn off the heat and rest covered for 10 minutes. If grains are hard, add a little water and cook longer.

Fluff gently and serve. If desired, mix 1 tsp soy sauce and 1/2 tsp sesame oil and add a little at the table.