Incheon Burnt Bab Recipe
Introduction to Incheon Burnt Bab
Incheon Burnt Bab is a lesser-known yet delectable dish hailing from the vibrant streets of Incheon, South Korea. Known for its unique smoky flavor and crispy texture, this dish was inspired by the traditional Korean practice of leaving cooked rice to sit in the pot until it forms a crunchy layer. It pairs perfectly with a variety of Korean side dishes called 'banchan'. Emerging from the vibrant cultural tapestry of Incheon, this dish has become a must-try for those who seek an authentic Korean culinary experience.
The origin of this dish traces back to the everyday kitchens of Incheon, where resourcefulness was key. When rice leftovers began to dry and stick to the bottom of pots, creative cooks turned what was once discarded into a treasured part of the meal.
Ingredients for Incheon Burnt Bab
- Rice - 2 cups
- Water - 2.5 cups
- Sesame Oil - 2 tablespoons
- Soy Sauce - 1 tablespoon
- Kimchi (chopped) - 1 cup
- Garlic (minced) - 2 cloves
- Scallions (chopped) - 2 tablespoons
- Eggs - 2
- Gochujang - 1 tablespoon
- Salt - to taste
- Pepper - to taste
Kitchen Equipment You'll Need
- A heavy-bottomed pot or rice cooker
- A large spoon or spatula
- A small bowl for mixing sauce
- Cooking timer, check this link.
Preparation Steps
1. Preparing the Rice
Begin by rinsing 2 cups of rice in a bowl until the water runs clear. This helps to remove the excess starch, resulting in a fluffier texture.
2. Preparing the Other Ingredients
While the rice is rinsing, chop 1 cup of kimchi into bite-sized pieces and mince 2 cloves of garlic. Also, chop 2 tablespoons of scallions finely and set them aside. Beat the 2 eggs in a small bowl and prepare 1 tablespoon of gochujang mixed with a tablespoon of soy sauce.
Cooking Instructions
1. Cooking the Rice
In a heavy-bottomed pot, combine the rinsed rice with 2.5 cups of water. Cover the pot with a lid, and set over medium heat. Bring the water to a boil, then reduce the heat to low and let it simmer for about 15 minutes.
2. Creating the Burnt Bottom
After 15 minutes, remove the lid. Drizzle 2 tablespoons of sesame oil over the surface, allowing it to seep down to the rice at the bottom. Return the lid and increase the heat to medium-high for another 7-10 minutes. Keep a close eye to ensure the rice does not burn excessively but develops a pleasing golden-brown crust.
3. Preparing the Stir-fry Mixture
In a separate pan over medium heat, add the chopped kimchi and minced garlic. Stir-fry until fragrant, about 2-3 minutes. Pour in the gochujang and soy sauce mixture and cook for an additional 2 minutes.
4. Combining Everything
Evenly spread the cooked kimchi mixture over the now crispy-bottomed rice in the pot. Pour the beaten eggs over the top and quickly stir them into the dish to cook the eggs evenly.
How to Serve and Enjoy Incheon Burnt Bab
This dish is best enjoyed immediately while the bottom remains crispy. Serve scoops of the rice mixture onto individual plates and garnish with chopped scallions for an extra burst of color and flavor.
Incheon Burnt Bab is a versatile dish that pairs beautifully with Korean banchan, including pickled radish and seaweed salad. Savor each bite and feel free to experiment by adding your favorite banchan on the side.