This steamed rice dish is made with plenty of chestnuts. Chestnuts are grown across Korea, with Gongju and Buyeo in Chungcheongnam-do being particularly known for their chestnut industry. Raw chestnut has a crunchy texture, while cooked chestnut has a more intense sweetness, whether boiled or roasted. In addition, chestnuts are sometimes powdered to make porridge or baby food or used in braised galbi and ginseng chicken soup. Furthermore, chestnuts are also widely used to make sweets, bread, and rice cake. To make this dish, steamed rice is prepared as usual, but the soaked rice is covered with peeled chestnuts. Adding a pinch of salt to the water further enhances the sweetness, and mixing chestnuts with the rice rounds out the five essential nutrients, namely carbohydrates, fats, protein, vitamins, and minerals.
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