Heejong Kim is a renowned culinary researcher and author specializing in naturalistic cuisine. She focuses on plain cuisine, preserving the original properties of the ingredients as much as possible. She is passionate about hot pot rice, a traditional Korean cooking method. She published <Everyone's Hot Pot Rice> after frequently preparing and enjoying these dishes. Subsequently, she released two additional cookbooks featuring seasonal ingredients. Her expertise and passion for Korean cuisine shine through her recipes, offering a delightful culinary journey that celebrates seasonal flavors and promotes healthy eating. [Editor’s Note]

The primary material used for making hot pot rice is cast iron, but other materials like ceramics, stainless steel, and earthenware can also be used. When making pot rice, you need to control the heat from high to low. Start cooking the rice on high heat and then reduce the heat to low and simmer. It is recommended to use a pot that can accommodate 3-4 servings, even for a household of 1-2 people. This is because if you add many ingredients, the rice water may overflow. For a rich flavor, it’s better to put a lot of ingredients when making pot rice. And you can simply switch to a larger pot if needed.

In June, I introduce a hot pot dish utilizing two of the most delicious seasonal ingredients: tomatoes and Chodang corn. Tomatoes are at their prime taste-wise during May and June due to significant temperature fluctuations and ample sunlight. Normally eaten raw, tomatoes take on a risotto-like softness when cooked into pot rice, creating a flavor that everyone will love.

Chodang corn, a particular corn variety, lives up to its name with its sweetness and richness. Unlike regular corn, Chodang corn can be eaten raw, making it more akin to a fruit than a vegetable like a tomato. When cooked into pot rice, it offers a delightful combination of crispness and sweetness. Don't discard the remaining cob after removing the kernels; add it to the pot rice to infuse the dish with a subtle corn aroma, enhancing its overall flavor.
 

The combination of sweet corn and tomatoes creates a unique, healthy, and delicious flavor that is perfect for any meal. Especially, they both are rich in Vitamin C and carotenoids, which have antioxidant properties that can help boost the immune system and promote heart health. They also contain dietary fiber and various nutrients that can help with digestion.

Ingredients:

1. 350g rice

2. 400ml water

3. super sweet corn

4. 5 cherry tomatoes

5. 2 tablespoons of pureed ripe tomatoes, lemon, olive oil

Instructions:

1. Soak the rice for about an hour, then drain and set aside.

2. Using a knife, separate the chodang corn kernels from the cob.

3. Halve the cherry tomatoes.

4. Combine all ingredients in a pot and cook over high heat for 8 minutes, then reduce heat to low and simmer for another 8 minutes.

5. Allow the pot rice to steam for 2-3 minutes, then drizzle with lemon juice and olive oil before serving.

 Heejong Kim, a culinary researcher who operated the seasonal Korean restaurant "Secret Dining Table" in Itaewon for six years, also conducts cooking classes focusing on seasonal ingredients. Her cookbooks <Everyone's Hot Pot Rice>, <Pan Rice Easier Than Hot Pot Rice>, and <Common Vegetables Extraordinary Anju (Korean Drinking Snack)> have been published. <Everyone's Hot Pot Rice> is a steady seller, gaining popularity by introducing healthy pot rice dishes primarily featuring vegetables and seafood. <Pan Rice Easier Than Hot Pot Rice> offers simple instructions for creating impressive pot rice dishes using seasonal and readily available ingredients. <Common Vegetables Extraordinary Anju> presents 70 recipes for simple yet delectable vegetable anju (Korean drinking snacks) that promote well-being.