Beosot Youngyang Bap (Mushroom Rice)
- 1tablespoon toasted sesame seeds
- 1tablespoon gochugaru (korean red pepper flakes)
- 2tablespoons honey
- 7-8cloves garlicminced
- 3tablespoons soy sauce (dark)
- 1tablespoon sesame oil
- 2green onionssliced
- 5-6stalks garlic chiveoptional
- 1cup rice (white, medium grain)
- 10grams dried kelp (dashima)
- 200grams assorted mushrooms (shiitake, beech, and enoki)cleaned and chopped
- 1.5cups water
Soak 10 grams dried kelp (dashima) in 1.5 cups water for 30 minutes.
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.
Prepare 200 grams assorted mushrooms (shiitake, beech, and enoki) (cleaned and chopped). Chop 5-6 stalks garlic chive (optional).
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.
After 20 minutes of soaking, drain rice.
Pour kelp water into the pot of rice.
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.
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.
Turn off heat and keep the lid on. Let the rice steam for 15 minutes.
Mix mushroom rice well and add sauce to taste!
Optional: Enjoy with some dried seaweed :)
Baechu Guk (Cabbage Soup)
- 4green onions
- 1/2head cabbage
- 1/4radish (daikon or Korean)
- 1/2cup doenjang (fermented soybean paste)
- 1anchovy stock packet
- 5cups Water
- 7-8cloves garlic
- 1tablespoon gochugaru (Korean red pepper flakes)
- 1tablespoon sesame oil
- optional: light soy sauce to taste
Wash 1/2 head cabbage,4 green onions and peel 1/4 radish (daikon or Korean).
Prepare some peeled garlic. Scoop out about 1/2 cup doenjang (fermented soybean paste).
Add 5 cups Water with 1 anchovy stock packet to a large pot on medium heat.
Chop radish into smaller chunks and add to the pot. Simmer for 15 minutes.
Chop cabbage into 3-4 inch pieces. Mince 7-8 cloves garlic. Slice green onions.
Take out the anchovy stock packet and radish chunks. Stir in doenjang.
Add chopped cabbage. Turn down heat to low. Cover with lid and simmer for 15 minutes.
Add minced garlic and 1 tablespoon gochugaru (Korean red pepper flakes). Cover with lid again and simmer on low heat for another 15 minutes.
Stir in sliced green onions and 1 tablespoon sesame oil.
Serve with a bowl of steamed rice and your favorite banchans (side dishes)!