Chal Bap Sticky Rice (Instant Pot or Stovetop)
Servings: 6 bowls
Calories: 355kcal
Cost: $0.57 per bowl
Jeongwol Daeboreum (Korean full moon festival) is next week. Let’s learn about chal bap, a glutinous rice and beans dish traditionally eaten on this holiday.
Print Recipe
Equipment
- Instant Pot or stock pot
Ingredients
- 1 lb cooked adzuki beans (see Note 1 if using dried beans)
- 2 cups uncooked sticky rice
- 15 peeled chestnuts
- 7 dried jujubes aka Chinese dates
- 1 tsp fine salt or 1½ tsp kosher salt
- 2 cups water
Instructions
- Rinse the sticky rice at least three times to get rid of excess starch. Cover with cold water and let soak while preparing remaining ingredients.
- Slice chestnuts into quarters.
- Cut the jujubes open to remove the pits, then slice into quarters.
- Mix together all the ingredients (beans, rice, chestnuts, jujubes, 1 tsp salt, and 2 cups water) in an Instant Pot or stock pot.
- Instant Pot instructions: Secure the lid and turn vent to closed position. Press the Rice function. When the Instant Pot finishes cooking, allow pressure to naturally release for 10 minutes before releasing the remaining pressure.
- Stovetop instructions: Cover the pot with a lid, then set on medium heat for 10 minutes. Reduce heat to low for another 10 minutes, then turn off the heat but leave it on the stove for a further 15 minutes before serving.
Notes
- According to my beans conversion calculator, 1 lb of cooked adzuki beans ≈ 1 cup (200g) dried beans. You can cook dried adzuki beans on the stovetop (cover them with an inch of water and boil for 45 minutes) or the Instant Pot (use the Pressure Cook or Manual function on High Pressure for 30 minutes with 2 cups of water).
Nutrition
Calories: 355kcal | Carbohydrates: 76g | Protein: 9g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 403mg | Potassium: 304mg | Fiber: 5g | Sugar: 2g | Vitamin A: 5IU | Vitamin C: 7mg | Calcium: 37mg | Iron: 2mg