Korean Rice Punce Shik Hae Recipes

KOREAN RICE PUNCE (SHIK HAE)

Steps:

• Put barley in 1 gal of water and let soak for 2 hours. Mix the barley with hands until the water becomes cloudy. Strain liquid out and set aside. Repeat using the remaining 1/2 gal.
• Put the partially cooked rice into the liquid and mix with your hands until no rice is clumped together. Pour liquid and rice mixture into the crock-pot and put on warm for 4-5 hours. Some of the rice will start to float on the surface.
• Pour the mix into a large pot and bring to a boil over low heat(so the mix doesn't burn). Add sugar to taste. Remove from heat and place in refrigerator to cool.
• To serve mix well and put 2-3 pine nuts in each glass for garnish.

YUKGAEJANG (KOREAN SPICY BEEF SOUP)

Steps:

• In a large dutch oven, combine 15 cups cold water, beef and 1/2 onion and simmer on low heat for 2 hours.
• Combine seasoning sauce and set aside.
• Remove meat from water and shred into thick strips. Discard water and 1/2 onion.
• Mix the fernbrake and shredded beef in a bowl with the seasoning sauce.
• In the dutch oven, combine the red pepper oil ingredients and heat over low heat for 5 minutes. Remove to a serving container.
• Wipe dutch oven clean and add beef broth along with the mixed items in the seasoning sauce and bring to a boil. Add green onion slices and continue to boil for 3 minutes. Serve hot with red pepper sauce, as desired.

SPICY KOREAN RICE CAKE WITH CHEESE (CHEESE TTEOKBOKKI)

Steps:

• 1) Prepare boiled eggs, cut the veggies and abura-age.
• 2) In a bowl, mix gochujang sauce.
• 3) Boil the water in a frying pan. When it has boiled turn down to medium heat and add rice cake.
• 4) When rice cake is soft, simmer on a low heat and add all ingredients and combine with gochujang sauce.
• 5) When veggies are cooked through and sauce is thick, top with shredded cheese.
• 6) Sprinkle white sesame seed on top.

SIKHYE

Steps:

• In a large bowl, combine malt powder and water. Stir well, then let stand undisturbed until all the powder settles to the bottom, about 2 hours.
• Meanwhile, cook rice according to usual method (in a pot or a rice cooker). When rice is fully cooked, rinse it in cold water to remove any surface starch.
• Drain and reserve the clear liquid from step 1; discard the dregs.
• Combine the clear liquid with the cooked rice, 1 cup sugar and the sliced ginger. If you can't fit all the liquid in the pot, that's okay, just refrigerate the excess. If you have a rice cooker with a "warm" setting, use that, or a crockpot set to "warm", or a very low oven (125-150F). Keep on warm 4-5 hours, until a few grains of rice are floating on the surface.
• Separate the rice from the liquid, reserving both. Rinse the rice in cold water, cover and refrigerate. Pour the liquid into a large pot, along with the ginger slices. If you had leftover liquid in the previous step, add it in as well. Bring the liquid to a boil, adding another 1 cup of sugar. Skim off and discard any foam that forms. Boil until no more foam rises. Remove and discard the ginger. Cool the liquid to room temperature, then refrigerate.
• To serve, place a spoonful of rice and a few pine nuts in a glass or a tea bowl. Add the cold sikhye and drink.