Print Recipe
5 from 1 vote

Sweet Potato & Bacon Steamed Rice


  • 1 cup Korean Rice (Short-grain rice)
  • 1 cup Water
  • 1-2 slices Bacon
  • Few slices Sweet Potato
  • 1 Shiitake Mushroom
  • Handful of Frozen Peas
  • Handful of Frozen Green Beans


Prep Ingredients

  • Measure 1 cup of rice. Wash and rinse the rice a few times. Drain it through a strainer and place it aside.
  • Cut the bacon, shiitake mushroom and sweet-potato into thin slices. Then scoop out a small handful of frozen peas and green beans. Set them aside.

Cook Rice

  • Place Ttukbaegi Pot (or a thick-bottomed pot) on medium-high heat. Add-in the bacon. Stir it around until the bacon gets a slight browning on the edges. Then add-in the frozen green beans. Stir-fry everything around for 1 minute. Then important - TURN OFF THE HEAT! (We don't want the Ttukbaegi pot to get too hot - or else it could crack when adding in cold water). Afterwards, add-in the washed rice (1 cup). Then add in warm water (1 cup).
  • Next, add your toppings to the rice: place the thinly sliced sweet potatoes, shiitake mushroom and bacon on top of the rice. Turn the heat back onto a HIGH heat. Put the lid on and wait until it comes up to boil. Once it's boiling, set a timer for 3 minutes.
  • After 3 minutes, reduce the heat to a LOW. Then set a timer for 10 minutes and let it cook.
  • After 10 minutes, take the pot off the heat and place it on a coaster. Give it 2-3 minutes to steam by itself in its residual heat.
  • It's ready to eat. Serve into individual bowls and enjoy! (Optional: You can add a dab of butter and a drizzle of soy sauce if you want to season the rice)