What you need (serves two)
300g cooked rice, 250ml milk (1cup), hard cheese of your choice (I used dubliner), vegetables of your choice (I used baby spinach, onions, and mushrooms), and soybean paste (Doenjang)
What you do
Heat a drizzle of oil in a pan over medium heat. Add the vegetables and a pinch of salt, then sauté until softened.
Pour in 250ml milk and stir in 1T soybean paste. Season with salt and pepper to taste.
Once the milk comes to a boil, add the grated cheese and stir until melted.
Add the rice, reduce the heat to low, and let it simmer for 3-4 minutes, stirring occasionally.
Lab notes
When I first found this recipe, it seemed very interesting because I’d never tasted soybean paste, milk, and cheese together. That’s why I decided to try it. It turned out they pair so well, perhaps because both cheese and soybean paste are fermented foods. Happy to have found a new combo!