AI-generated imageSimple Korean Chestnut Rice (Bam-bap, 6 Servings)
A simple Korean autumn home meal made by cooking peeled chestnuts together with white rice in a rice cooker.
Ingredients
servings: 6 · Check ingredients
Steps
- 01
Remove both chestnut shells and inner skins; discard any spoiled or moldy chestnuts and halve large ones.
- 02
Rinse the 5 cups of rice two or three times and add to the rice cooker pot.
- 03
Pour water to the 5-cup white-rice mark, adjusting for the cooker's own instructions.
- 04
Distribute 10 peeled chestnuts over the rice, close the cooker and start its ordinary white-rice cycle.
- 05
Once finished, check the centers of the chestnuts are tender and gently fluff the rice without crushing them.
- 06
Serve promptly. Portion leftovers into small containers, refrigerate within 2 hours and reheat thoroughly.
Helpful source links
Before you cook
Use care when peeling chestnuts, discard spoiled nuts, cook them until tender, refrigerate leftover rice within 2 hours and reheat well. Check individual chestnut allergies.
Allergens: 주요 FDA 9종 알레르기 물질은 의도적으로 포함하지 않음/no intentionally added major allergens/主要9品目は使用しない, 밤에 대한 개별 알레르기와 포장제품의 교차접촉 성분 확인/check individual chestnut allergies and packaged product labels/栗への個別アレルギーと製品表示を確認
Image & source credits
AI-generated image.
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