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Seoul Soul Rice Bowl

  • Serving
    8 People
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    107

Ingredients

Family Story

My husband’s grandmother came from South Carolina, so that’s the origin of our family’s tradition of having black-eyed peas for good luck on New Year’s Day. Traditionally we have Hoppin’ John, collard greens and cornbread. When we were in Escalante, Utah, with my brother many years ago over the holidays. We made our traditional New Year’s Dish and decided to get creative with the leftovers the day after. My brother, who had some kimchi on hand, helped us perfect our concept of turning the leftovers into a rice bowl.

Directions

1 Step

Hoppin’ John Put peas and water in a Dutch oven and bring to a boil. Reduce to a simmer and cook the peas, covered, until just barely tender, about 1 hour and 45 minutes. (You will need to add additional water.) Drain the peas, reserving the water, and put aside. In the Dutch oven, sauté the along with the bacon unit the onion is clear. Add the black-eyed peas along with 2 1/2 cups of the reserved liquid. Add the seasonings. Cover and bring to a boil. Reduce heat and simmer for 15 minutes, covered. Allow the dish to rest off the heat for 10 minutes before you lift off the lid. Source: “The Frugal Gourmet Cooks American” by Jeff Smith To make the rice bowl: Start with Hoppin’ John (recipe above). Add stewed collard greens, kimchi and top with a poached egg.

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