I made rice flour! It was soooo easy, and took about 5 minutes. You can find the recipe on Maangchi's site www.maangchi.com. For the 잣죽 (Jatjuk - pine nut porridge) I will be making, you simply soak the rice for a few hours, rinse it, drain it, then grind it. My Nutribullet has proven it's worth 10x over with salad dressings, smoothies, soups, and now: rice flour! Yay!
I made a soothing red bean porridge with adzuki beans (Dongji Patjuk - 동지밭죽) for dinner; purple rice (흑미찹쌀 Huekmi Chapssal) and kelp side dish (미역 무침) for lunch. Of course, you always have to have kimchi to go alongside!!
Next week I will cook pine nut porridge 잣죽 (Jatjuk).
I used rice disks instead of traditional ball shapes, simply because I didn't have any. I did not realize how easy it is to MAKE your own rice flour, so I will do that next time as well! Soak overnight, grind, and sift! Then mix into a batter and shape into balls for soup, logs for tteokbokki 떡볶이 , or cut into disks for other soups and sides! Whee! I love cooking!
My housemate got so excited over the purple rice and what I was cooking, we are making a trip to the Korean mart so I can show him what to buy! Imagine me, teaching someone else how to eat 한국 음식 (Korean food)!!! LOL (ㅋㅋ) ㅎㅎ
I've been having fun cooking and eating Korean Food lately! The past weeks I have made delicious chilled soymilk soup several times a week; it's perfect on a hot summer day! The first time I enjoyed this soup was two years ago--this month!––in Korea! I really didn't understand what it was until later, though; I just knew it was GOOD. Then I found the recipe on Maangchi http://www.maangchi.com/ and tried it for the first time this summer! 맜싯는!!! (Delicious!)
In English, it is read as Kong guksoo; chilled soymilk soup ( 공국수 ). Fresh, chilled soymilk is poured over cooled, freshly prepared noodles, and then it is topped with cucumber, ice cubes, and optionally, sesame seeds. It is refreshing, low calorie, and full of healthly ingredients!
Today, I'm looking forward to making my own version of 떡볶이 (tteokbokki: pronounced duk-boke-ee)! A very spicy dish with rice cakes, pepper sauce, anchovies, kelp, eggs, and fish cake. I do not have fish cake or pepper flakes, but I have 고추장 (gochujang: hot pepper sauce), so I will wing it. It's usually a little sweet, so I'll either substitute stevia, or leave out the sugar, but I'm not sure, since the sweet balances the heat. It's a popular street food in Korea, and I think the vendors add way too much sugar, but this recipe only calls for one tablespoon. I'll leave it as is.
One reason I love Korean food is that it is soooooo healthy, and sooooo flavorful! Kelp, whole grain rice, soy, lots of veggies... Awesome! I also found another website for Korean cooking http://crazykoreancooking.com/ that has a pancake made with mung beans and veggies (빅대떡 bindaetteok), and a side dish (반찬 banchan or 나물 namul ) made with mountain greens 고사리 ; I can't wait to make those too!
Click on the images for full-screen version :-)
...can't get enough Korean Food!!! :-))