Beosot Youngyang Bap (Mushroom Rice)

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Kieun

Ingredients

The Sauce

  • 1
    tablespoon toasted sesame seeds
  • 1
    tablespoon gochugaru (korean red pepper flakes)
  • 2
    tablespoons honey
  • 7-8
    cloves garlic
    minced
  • 3
    tablespoons soy sauce (dark)
  • 1
    tablespoon sesame oil
  • 2
    green onions
    sliced

The Rice

  • 5-6
    stalks garlic chive
    optional
  • 1
    cup rice (white, medium grain)
  • 10
    grams dried kelp (dashima)
  • 200
    grams assorted mushrooms (shiitake, beech, and enoki)
    cleaned and chopped
  • 1.5
    cups water

Instructions

1
Soak 10 grams dried kelp (dashima) in 1.5 cups water for 30 minutes.
2
Wash 1 cup rice (white, medium grain) in a small pot with lid, making sure to rinse several times until water looks clear. Leave rice soaking for 20 minutes.
3
Prepare 200 grams assorted mushrooms (shiitake, beech, and enoki) (cleaned and chopped). Chop 5-6 stalks garlic chive (optional).
4
For the sauce, mix together 7-8 cloves garlic (minced), 2 green onions (sliced), 3 tablespoons soy sauce (dark), 2 tablespoons honey, 1 tablespoon sesame oil, 1 tablespoon gochugaru (korean red pepper flakes), 1 tablespoon toasted sesame seeds.
5
After 20 minutes of soaking, drain rice.
6
Pour kelp water into the pot of rice.
7
Turn on heat to medium-low. Bring to a simmer and give it a gentle stir. Then reduce heat to low and simmer until you almost see the rice come up to the surface.
8
Add chopped garlic chives on top of the rice. Arrange the mushrooms on top as well. Cover with lid and continue to cook on low heat for another 2-3 minutes.
9
Turn off heat and keep the lid on. Let the rice steam for 15 minutes.
10
Mix mushroom rice well and add sauce to taste!
11
Optional: Enjoy with some dried seaweed :)
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Baechu Guk (Cabbage Soup)

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Kieun

Ingredients

  • 4
    green onions
  • 1/2
    head cabbage
  • 1/4
    radish (daikon or Korean)
  • 1/2
    cup doenjang (fermented soybean paste)
  • 1
    anchovy stock packet
  • 5
    cups Water
  • 7-8
    cloves garlic
  • 1
    tablespoon gochugaru (Korean red pepper flakes)
  • 1
    tablespoon sesame oil
  • optional: light soy sauce to taste

Instructions

1
Wash 1/2 head cabbage,4 green onions and peel 1/4 radish (daikon or Korean).
2
Prepare some peeled garlic. Scoop out about 1/2 cup doenjang (fermented soybean paste).
3
Add 5 cups Water with 1 anchovy stock packet to a large pot on medium heat.
4
Chop radish into smaller chunks and add to the pot. Simmer for 15 minutes.
5
Chop cabbage into 3-4 inch pieces. Mince 7-8 cloves garlic. Slice green onions.
6
Take out the anchovy stock packet and radish chunks. Stir in doenjang.
7
Add chopped cabbage. Turn down heat to low. Cover with lid and simmer for 15 minutes.
8
Add minced garlic and 1 tablespoon gochugaru (Korean red pepper flakes). Cover with lid again and simmer on low heat for another 15 minutes.
9
Stir in sliced green onions and 1 tablespoon sesame oil.
10
Serve with a bowl of steamed rice and your favorite banchans (side dishes)!
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