Neapolitan-style Dububap

Ingredients

In this Neapolitan adaptation of Dububap, we replace the traditional Korean ingredients like soy sauce and sesame oil with Italian flavors. Instead of using gochujang, we incorporate tomato sauce to create a creamy tomato rice base. The sautéed vegetables are seasoned with Italian herbs like basil and oregano, and the dish is topped with fresh mozzarella cheese for a touch of richness. We alse have the original recipe for Dububap, so you can check it out.

• 2 cups (470ml) tomato sauce 2 cups (470ml) tomato sauce
• 1 cup (200g) Arborio rice 1 cup (200g) Arborio rice
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, diced 1 onion, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 zucchini, sliced 1 zucchini, sliced
• 1 teaspoon dried basil 1 teaspoon dried basil
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh mozzarella cheese, for garnish Fresh mozzarella cheese, for garnish
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 3g
• Carbohydrates (total, sugars): 55g, 8g
• Protein: 7g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large saucepan, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until translucent.
2. 2.
   Add the Arborio rice to the saucepan and stir to coat the grains with the oil. Cook for 2-3 minutes, until the rice is slightly toasted.
3. 3.
   Pour in the tomato sauce and vegetable broth, and stir well. Bring the mixture to a boil, then reduce the heat to low and cover the saucepan with a lid. Simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed.
4. 4.
   While the rice is cooking, heat a separate pan over medium heat. Add the sliced bell pepper and zucchini, and sauté until they are tender-crisp.
5. 5.
   Season the sautéed vegetables with dried basil, dried oregano, salt, and pepper. Stir well to coat the vegetables with the herbs.
6. 6.
   Once the rice is cooked, fluff it with a fork and divide it into serving bowls. Top each bowl with the sautéed vegetables.
7. 7.
   Garnish the Neapolitan-style Dububap with fresh mozzarella cheese and fresh basil leaves.
8. 8.
   Serve the dish warm and enjoy!

Treat your ingredients with care...

• Arborio rice — Rinse the rice before cooking to remove excess starch and achieve a fluffier texture.
• Fresh mozzarella cheese — For a creamier texture, use buffalo mozzarella instead of regular mozzarella.

Tips & Tricks

• For added flavor, you can sauté the rice with diced pancetta or bacon before adding the tomato sauce.
• Feel free to customize the sautéed vegetables based on your preferences. You can add mushrooms, eggplant, or any other vegetables you enjoy.
• If you prefer a spicier kick, sprinkle some red pepper flakes on top before serving.
• To make it a heartier meal, serve the Neapolitan-style Dububap with a side of garlic bread or a fresh green salad.
• Leftovers can be refrigerated and enjoyed the next day. Simply reheat in the microwave or on the stovetop.

Serving advice

Serve the Neapolitan-style Dububap in individual bowls, garnished with fresh basil leaves. Accompany it with a side of garlic bread or a green salad for a complete and satisfying meal.

Presentation advice

To enhance the presentation, arrange the sautéed vegetables in a colorful and appealing pattern on top of the tomato rice. Sprinkle some grated Parmesan cheese over the dish for an extra touch of Italian flair.