Archive for the ‘How to Cook Rice’ Category

How to make ddukguk. The full recipe is on my website: www.maangchi.com Ingredients: sliced rice cake, beef brisket, garlic, fish sauce, green onion, eggs, laver (dried sea plant),sesame oil, black ground pepper. Directions: 1. Boil 8 cups of water in a pot. 2. Soak 3 cups of sliced rice cake in cold water. 3. Chop 100 grams (about 1 cup-1.5 cup) of beef brisket into small pieces. 4. Prepare 3 eggs in 2 small bowls: In the first bowl, put 2 egg yolk; In the second bowl, put 2 egg white and 1 egg; Add a pinch of salt to each bowl and mix well. While you’re waiting for the water to boil, you can make your garnishes, starting with gyeran noreunja jidan (thin egg yolk strips): 1. Heat up a non-stick pan. Let it get really hot. Add a few drops of vegetable oil, and wipe off the excess hot oil with a paper towel. 2. Turn the heat off. Pour the egg yolk mixture from “bowl 1″ above into the pan and spread it thinly. You want to make a thin yellow paper out of the egg by tilting the pan. 3. When it’s cooked about 70%, turn it over and let it sit on the pan to cook the other side. 4. Slice it thinly and set it aside. Now let’s make kimgaru (laver powder). This one is easy: 1. Roast a sheet of laver (kim) directly on the stove top. Both sides of the laver should be roasted so that it can be crushed easily. 2. Put the roasted laver into a plastic bag and crush it! Then set it aside. Good work! Now let’s get back to the soup: 1. When the water boils, put in the beef. Boil over low …

www.maangchi.com Ingredients: 1. Fresh raw salmon, tuna (or frozen) and flying fish roe (orange), 2. 1 carrot, 2 cups of lettuce, ½ cucumber (half cup), 7 or 8 sesame leaves, 3. 2 green onions, 3 cloves of garlic, 2 ts of juice from ginger, 4. 1 package of tofu, bean paste, dried anchovies, laver (kim), sesame oil, 5. sesame seeds, soy sauce, sugar, hot pepper paste, and vinegar 1. Cook rice. 2. Make soup: In a pot, put 5 cups of water and 8-10 dried anchovies (remove heads and intestines) and boil for about 10 minutes. Remove the anchovies from the pot and add 1½ tbs bean paste. Lower the heat. Dice ½ package of tofu (about 1 cup) into 0.5-1cm cubes and add them to #2 and boil a few more minutes and turn the heat off. Chop up 1 green onion. Sprinkle the chopped green onion over the soup just before serving with hwedupbap. 3. Prepare a platter of ingredients for hwedupbap: Cut a medium size carrot into julienne strips and put it into a small bowl. Sprinkle a few pinches of sugar and salt into the carrot strips. Mix it and set it aside. Slice some lettuce (2-3 cups) thinly and put it on the platter. Slice ½ cucumber thinly (1 cup) and put it next to the lettuce on the platter. Put the carrot on the platter after squeezing slightly to remove excessive liquid. Slice 5-7 sesame leaves thinly and put it on the platter. 4. Make “cho jang” (hot spicy sauce): Mix 3 tbs hot pepper paste, 1 tbs soy sauce, 2 tbs vinegar, and 1 tbs sugar in a bowl using a spoon. Add 1 chopped green …

We Japanese don’t simply cook white rice but we add something in addition. There are many different kinds of rice products in Japan. In this video, I will show you what I love to add in my rice daily with a quick tutorial :D The first rice product is the cereal rice. We call it zakkokumai (雑穀米). It’s a package with many different types of cereals. zakkokumai is high in fiber and very colorful :D Then another product I love to add in my rice is Mannanhikari (マンナンヒカリ). It is a rice shaped konjac food. By cooking the rice with Mannanhikari, you can save calories (up to 33%)! This product is also high in fiber!!! Please watch my How to Cook Steamed White Rice (Gohan) tutorial if you want to know how to cook rice in more detail :) www.youtube.com ——————————— How to Cook Steamed White Rice (Gohan) Difficulty: Super Easy Time: approx. 30min Number of servings: 4 (2 cups of rice) Necessary Equipment: suihanki (Japanese rice cooker) Ingredients: 2 cups Japanese-style rice water Directions: 1. Measure the Rice: Measure the rice with a measuring cup and put it into the cooking pot. Most of the time the measuring cup comes with your rice cooker! 2. Rinse the Rice: With cold water, wash the rice. As for 2 cups, wash 4 or 5 times. Water does not have to be clear but somewhat clean. 3. Add Water: Add water to the appropriate level indicated in the pot. If you have time, let the rice soak in the water at least 30 minutes. 4. Start the Cooker: Place the pot …

More Healthy & Delicious Recipes at xmfit.com 1 tablespoon olive oil 1 onion, peeled, and diced 4-5 crimini mushrooms, sliced thin 2 celery stalks, diced 1 tablespoon fresh sage, minced 1 teaspoon herbamare or other herbed sea salt or to taste 1 cup quinoa, rinsed 1/4 cup dried cranberries 2 cups of water

Here are my written recipes of these 2 dishes and some photos! Mugwort soup recipe: www.maangchi.com Mugwort rice cake recipe: www.maangchi.com “Mugwort soup / 쑥국 / Ssukguk (or sookgook)” Ingredients for 2 servings (cooking time: 30 minutes): Mugwort, clams, dried anchovies, onion, soybean paste, flour, garlic, green or red chili pepper,perilla seeds powder Directions: 1. Place 12-13 small clams in a bowl. Add 1 cup of water and 1 ts salt and mix well. Soak for 1 hour to let the clams spit out any sand or mud. 2. Wash and clean 3-4 cups of mugwort thoroughly by washing thoroughly and rinsing and draining in cold running water a couple of times. You may need to scrub it by hand to remove any residual dirt from between the leaves. Put it in a bowl and set aside 3. Make anchovy stock: o Put 6 cups of water into a pot. o Add ½ cup’s worth of chopped onion (about ½ an onion) and 10 large dried anchovies (with guts and heads removed) to the pot. o Boil for 20 minutes over high heat. 4. Gently mix the mugwort with ¼ cup soy bean paste, 1 tbs flour, 3 cloves of minced garlic, and 2 tbs perilla seeds powder (optional). 5. Strain the stock so it’s clear and a little brownish. Put it back in the pot and reheat it. 6. Add the seasoned mugwort mixture to the boiling stock. 7. Wash and drain the clams and put them into the soup. 8. Cook 5-7 minutes more, then add chopped green or red chili pepper. 9. Transfer the soup to a bowl and serve with rice and a few more side dishes. “Mugwort …