My Rice Bowl – review, recipe and giveaway

As soon as I opened My Rice Bowl: Korean Cooking Outside the Lines by Rachel Yang and Jess Thomson, I was smitten. A two page photo spread of perfect half-moon dumplings in all their imperfectness with a few cracks in the dough, a little filling slipping out, greeted me. It was then that I knew this book was all about having fun while cooking. This and the author’s instructions to cook the recipes as written or make them our own were a sure sign of good things to come.

My Rice Bowl is one of the titles I was most excited about this Fall and my patience for its arrival was well rewarded. 75 recipes based on the author’s deeply comforting Korean fusion cuisine, inspired by cultures from around the world fill this book. Yang is a co-owner of the popular Seattle restaurants, Joule, Trove, and Revel, and Portland’s Revelry. 

The recipes Yang shares in this her debut cookbook are the authentic food of a Korean-immigrant who tried everything she could to become an American. She came to realize that her culture (and those of countless others) are what makes America so delicious – after all we are the melting pot. You will not find typical Korean food here, but you will find the restaurants’ kimchi recipe and a wonderful collection of innovative dishes. Recipes include Seaweed noodles with crab and crème fraîche, Tahini-garlic grilled pork belly, Fried cauliflower with miso bagna cauda, Chipotle-spiked pad thai, Korean-taco pickles, and Miso caramel chocolate torte.

Dumplings have an entire chapter to themselves starting with a recipe for basic dough. The fillings, however, are anything but basic for example Cauliflower and farro. Homemade noodles share the same delicious fate with Black sesame noodles made with black sesame powder as an option. Other surprise dishes are Geoduck fried rice with seaweed dust and pickled pork rind as well as Funky, spicy, pork pancakes with pork belly and kimchi. The price of the book is worth one recipe alone, Mrs. Yang’s spicy fried chicken with peanut brittle. (Photo courtesy of Marc Schmerhorn who made this dish for his cookbook club.) 

My Rice Bowl  is full of surprises as it is not your classic Korean cookbook, nor your typical restaurant cookbook. It is ballsy and refreshing. Recipes may have a long list of ingredients but the dishes are approachable and worth the effort. 

Special thanks to Sasquatch for sharing the Korean treasure rice recipe with our members and for supplying three copies of this book in our contest below open to US members.


Korean treasure rice – shiitake, burdock, walnuts
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In Korea, there’s a traditional special-occasion dish whose name translates to “healthy mix rice.” It’s served in a big stone pot, usually posed as a table centerpiece and decorated with, say, a circle of gingko nuts, or something else that makes it pretty. It always has grains, nuts, mushrooms, and dates, but beyond that, like so many traditions around the world, the recipe varies by household. This is my own version, which I make with Medjool dates (rather than Korean jujubes) because they break down and become almost jammy. It’s the ultimate recharging dish in the winter, meant to be deeply satisfying but also nutritious when the juiciest produce isn’t in season. Eat the rice alone as a meal in itself, for breakfast or lunch.

Look for mixed-grain rice in the rice section of a large Asian grocery store. It should have a mix of grain types-different-colored rice, oats, millet, barley, and sometimes beans.

Makes about 6 cups

  • 2 cups mixed-grain rice, rinsed and drained three times
  • 1 ounce dried shiitake mushrooms (about 1 cup)
  • 1 quart water
  • 1⁄2 cup Medjool dates, pitted and halved
  • 1 (2-inch) piece burdock root, peeled and cut into 1⁄8-inch slices 1⁄2 cup walnuts, chopped 

1. SOAK THE RICE.  Put the rice in a medium mixing bowl. Add cold water to cover, and soak for 30 minutes.

2. SOAK THE MUSHROOMS.  Put the mushrooms in a small bowl. In a small saucepan, bring the 1 quart of water to a boil, then pour the hot water over the mushrooms. Let the mushrooms soak, submerging them with a plate if necessary, for about 30 minutes, or until soft.

3. MAKE THE RICE.  Drain the rice and add it to a large saucepan, then drain the mushroom soaking liquid directly into the pot with the rice. Trim off and discard the mushroom stems, then quarter the mushrooms and add them to the pot, along with the dates, burdock, and walnuts. Bring the rice to a simmer, then reduce the heat to the lowest setting, cover, and cook for about 1 hour, or until the water is absorbed and the grains are cooked. Remove the rice from the heat, let sit for 10 minutes, then fluff and serve.

*(c)2017 by Rachel Yang and Jess Thomson. All rights reserved. Excerpted from My Rice Bowl by permission of Sasquatch Books.

The publisher is offering three copies of this book to EYB Members in the US. One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won’t be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on December 16th, 2017.

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  • ravensfan  on  November 9, 2017

    Mushroom XO sauce

  • kitchen_chick  on  November 9, 2017

    Taro pancakes, green curry, apple chutney

  • lgroom  on  November 10, 2017

    Lamb curried rice bowl

  • sarahawker  on  November 10, 2017

    Tatsoi and egg, Chinese sausage, smoked tea egg. I get Tatsoi in my farm box and never know how to use it.

  • kmn4  on  November 10, 2017

    Spicy rice cakes, chorizo, fermented Chinese mustard greens

  • BarbaraBeyun  on  November 10, 2017

    Mrs. Yangs Spicy Fried Chicken w/Peanut Brittle!

  • helskitchenvt  on  November 10, 2017

    Definitely seconding the Mrs Yangs Spicy Fried Chicken with Peanut Brittle.

  • contest718  on  November 10, 2017

    Orange togarashi

  • vickster  on  November 11, 2017

    Curried Dumplings, Beef Potato

  • Kacook6  on  November 11, 2017

    Lamb curried Rice Bowl

  • lpatterson412  on  November 11, 2017

    Smoky Pad Thai, Pork Belly, Yu choy!

  • verorenee  on  November 11, 2017

    butternut squash gratin

  • RoseMGenuine  on  November 11, 2017

    Lamb curry rice bowl, charred cucumber relish, kale

  • heyjude  on  November 12, 2017

    Braised Pork Belly

  • t.t  on  November 12, 2017

    Miso-cumin grilled eggplant, crispy chickpeas

  • mpdeb98  on  November 12, 2017

    Curried dumplings, beef, potato

  • robynsanyal  on  November 12, 2017

    Orange togarashi

  • ZhoraAutumn  on  November 12, 2017

    Basic pickle brine, Korean giardiniara

  • tcjanes  on  November 12, 2017

    Revel's nam prik sauce

  • aoiwowie  on  November 12, 2017

    Chayote kimchi.

  • skipeterson  on  November 13, 2017

    Cucumber kimchi, grilled shiitake mushrooms

  • sgrigis  on  November 13, 2017

    First of all im upset to only pick one but first thing popping out is Butternut squash gratin, chipotle, lentil, feta !

  • JenJoLa  on  November 13, 2017

    Butternut squash gratin, chipotle, lentil, feta

  • patioweather  on  November 13, 2017

    Cold red curry noodle

  • VeryVigario  on  November 13, 2017

    Butternut squash gratin, chipotle, lentil, feta – sounds interesting 🙂

  • rchesser  on  November 13, 2017

    Apple chutney

  • WCchopper  on  November 14, 2017

    Blackened octopus with onion ash

  • thecharlah  on  November 14, 2017

    Shrimp and bacon dumplings

  • PennyG  on  November 15, 2017

    Mmmmmm … Pork belly, tahini, za'atar!

  • NaomiH  on  November 15, 2017

    Curried dumplings, beef, potato

  • Siegal  on  November 15, 2017

    I want to make fermented mustard greens

  • annieski  on  November 16, 2017

    I'll make Charred shiitake mushroom rice bowl, Chinese broccoli, togarashi walnuts — so that I can eat it! Sounds yummy.

  • Karla123  on  November 16, 2017

    Heirloom tomato platter, olive gremolata, fermented black beans…a lovely meze with a kick of spice I can relish.

  • beetlebug  on  November 17, 2017

    spicy rice cakes with chorizo and greens!

  • milgwimper  on  November 17, 2017

    Mrs. Yang's Spicy Fried Chicken with Peanut Brittle.

  • jezpurr  on  November 17, 2017

    Braised Pork Belly!!!^_^

  • RSW  on  November 18, 2017

    Butternut squash gratin, chipotle, lentil, feta

  • bstewart  on  November 18, 2017

    Shrimp and bacon dumplings!

  • AnnaZed  on  November 20, 2017

    Two-ingredient dashi stock

  • kitchenclimbers  on  November 20, 2017

    shrimp and bacon dumplings

  • Scotsman61  on  November 20, 2017

    Lamb curried rice bowl

  • Shanthz  on  November 21, 2017

    Charred Chinese mustard greens

  • fbrunetti  on  November 21, 2017

    Beef tri-tip in lemongrass marinade

  • lauriesk  on  November 22, 2017

    Miso-cumin grilled eggplant, crispy chickpeas

  • alemily  on  November 22, 2017

    Braised pork belly

  • LaurenE  on  November 26, 2017

    Spicy rice cakes, chorizo, fermented Chinese mustard greens

  • bfg67  on  November 27, 2017

    Shrimp and bacon dumplings

  • JCBaldassare  on  November 28, 2017

    i just ate at this restaurant and the short rib was amazing! all the kimchis look great as well.

  • Sfgordon  on  November 29, 2017

    arugula and corned lamb

  • Uhmandanicole  on  November 30, 2017

    Miso-cumin grilled eggplant, crispy chickpeas

  • auntietina  on  December 1, 2017

    Spicy napa kimchi. I've been wanting to try Kimchi for a long time.

  • robertsicc  on  December 1, 2017

    I'm looking to get a strong grasp of Korean flavors and I think this book will help me get that.

  • Littlebirdchoc  on  December 1, 2017

    That Treasure Rice – swapping in Dates for Jujubes…. now i'm totally intrigued.

  • lean1  on  December 1, 2017

    I like the butternut squash gratin

  • babyfork  on  December 1, 2017

    I'd try the coconut crème fraîche recipe first!

  • sgump  on  December 1, 2017

    The poached octopus sounds mighty nice!

  • Katiefayhutson  on  December 1, 2017

    Lamb curried rice bowl

  • jc214a  on  December 2, 2017

    I would try Salted Shrimp Vinaigrette.

  • lhudson  on  December 2, 2017

    Shrimp and bacon dumplings, mushroom XO

  • PeavineBlues  on  December 2, 2017

    Bi Bim Bop

  • southerncooker  on  December 3, 2017

    Basic pickle brine, Korean giardiniara

  • Sfgordon  on  December 3, 2017

    I would try arugula and corned lamb!

  • monique.potel  on  December 4, 2017

    i would start with kimchi which i never made
    Kimchi base traditional

  • tararr  on  December 5, 2017

    Cold Red Curry Noodle

  • linseysowa  on  December 5, 2017

    ANY of those dumplings… YUMMY!!

  • rglo820  on  December 5, 2017

    Heirloom tomato platter, olive gremolata, fermented black beans sounds so good!

  • itadakimasu  on  December 6, 2017

    Shrimp and bacon dumplings

  • hirsheys  on  December 10, 2017

    Cold red curry noodles, zucchini pesto, shrimp

  • jmay42066  on  December 10, 2017

    Butternut squash gratin

  • Dannausc  on  December 10, 2017

    Pickled lemons

  • MmeFleiss  on  December 13, 2017

    Cold red curry noodle.

  • orchidlady01  on  December 14, 2017

    Butternut squash gratin, chipotle, lentil, feta

  • Signe  on  December 15, 2017

    Treasure rice

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