Gaji Deopbap Recipe

Rinse and soak rice

Place the 2 cups short-grain rice in a fine-mesh sieve or bowl. Rinse under cold running water, swirling with your hand until the water runs nearly clear (about 3–4 rinses). Drain. Add 1 cup water to the rice and let it soak for 20–30 minutes while you prepare the radish mixture; drain completely before cooking.

Combine rice and liquid

Place the drained rice in your rice cooker pot or heavy-bottomed pot. Add 2 cups vegetable broth or water and 1 tablespoon soy sauce. Stir once to distribute the soy sauce evenly; do not over-stir. The soy sauce seasons the whole pot and will give color and umami to the rice.

Prepare vegetables

Peel the radish and cut into 1/4-inch (6 mm) half-moon slices or small matchsticks (bite-size pieces). Thinly slice the onion. Mince the garlic and thinly slice the green onion. Measure and have the sesame oil, neutral oil, salt, sugar, and pepper ready.

Sauté radish mixture

Heat 1 teaspoon neutral oil in a medium nonstick or stainless skillet over medium heat. Add the sliced onion and sauté 2 minutes until translucent. Add the minced garlic and sauté 30 seconds until fragrant (do not brown). Add the radish pieces, 1 teaspoon sesame oil, 1 teaspoon salt, 1 teaspoon sugar, and 1/4 teaspoon black pepper. Stir to combine, then cook 6–8 minutes, stirring occasionally, until the radish is slightly translucent and just tender but retains a bit of bite. Stir in the sliced green onion for the last 30 seconds and remove from heat. Taste and adjust seasoning (a tiny pinch more salt if needed); keep in warm pan.

Incorporate radish into rice

If using a rice cooker: add the sautéed radish mixture directly on top of the rinsed rice in the cooker (do not stir it in). Close the lid and start the normal cook cycle. If using a stovetop pot: spread the sautéed radish over the rice, cover with a tight-fitting lid, bring to a gentle boil over medium-high heat for 2 minutes, then reduce heat to low and simmer, covered, for 12–15 minutes until liquid is absorbed and rice is tender. Remove from heat and let rest, covered, for 10 minutes to finish steaming.

After the rice has rested, open the lid and gently fluff the rice with a rice paddle or fork, folding the radish pieces through the rice so they are evenly distributed. Taste and adjust with a little more salt or soy sauce if desired.

Transfer to a serving bowl. Drizzle with 1 teaspoon sesame oil if you want extra aroma, sprinkle toasted sesame seeds and the optional chopped green onion. Serve with toasted seaweed strips on the side or scattered on top.