Cheonggukjang Fried Rice

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Wash the rice and brown rice well in water, soak them, and cook until fluffy.
2. Dice the potato, sweet potato, burdock root, onion, carrot, zucchini and lotus root small, and slice the garlic.
3. Coarsely julienne the spinach, chamnamul and perilla leaves, and cut the water dropwort into 2.5cm lengths.
4. Steep the dried kelp in water (50g) to make broth, dissolve the cheonggukjang in it well, add the ground perilla seeds, and reduce while stirring to make the cheonggukjang sauce.
5. Add the olive oil and perilla oil to a pan, stir-fry the onion and garlic over low heat, then add the potato, sweet potato, burdock root, lotus root, carrot and zucchini and stir-fry together.
6. Add the rice and cheonggukjang sauce and stir-fry until about 80% done, then add the spinach, chamnamul and water dropwort and stir-fry once more. Finish with the julienned perilla leaves on top.