Shiitake Water Rice Gruel Baby Food

Shiitake Water Rice Gruel Baby Food
*for babies 6 months+

Ingredients:

10 g White/Brown Rice

1/4 cup Water (for soaking the rice)

5 g Dried Shiitake Mushroom, washed

250 ml Water

Instructions:

Wash rice twice, then place in a small bowl with 1/4 cup water.

Let it soak for 30 minutes; then drain the water (or you may keep the drained water for later use if needed). Set the soaked rice aside.

In another small bowl, pour-in half (125 ml) of the water.

Add-in the dried shiitake mushroom; Set aside; let them soak for 20 minutes. (*Do not discard the soaking water!)

In a mixer or blender, add-in the soaked rice; pour-in the remaining half (125 ml) of the water.

Grind till rice is grounded fine.

(*If and when required, add a little water drained from the soaked rice.)

Transfer the grounded rice into a small pot; add-in the shiitake mushroom with its soaking water. Cook on low heat for about 15~20 minutes or until the grounded rice becomes soft, stirring occasionally.

Remove from heat, and strain the gruel in a bowl.

Serve warm.

TteokGuk 떡국 (Korean Rice Cake Soup)

TteokGuk 떡국 (Korean Rice Cake Soup)

Ingredients:

Beef Broth or Anchovy-Kelp Broth

3 cups Rice Cakes (Garae Tteok), sliced

6 Dumplings *optional

1/2 tsp Garlic, minced (for the soup)

1/2 tsp Asean Sesame Oil (for the the soup)

1/2 tsp Garlic minced (for beef)

1~2 tbsp Soup Soy Sauce

Salt and ground Black Pepper

1 Egg, lightly-beaten

Garnish:

1 stalk Leek, sliced diagonally

1/2 sheet Laver, shredded or crushed

roasted Sesame Seeds

Asean Sesame Oil

Beef Broth:

250 g Beef Brisket

1/2 medium Yellow Onion

2 stalks Leek

5 cloves Garlic, peeled

3 liters Water

Instructions:

Rinse the rice cakes with cold running water twice; then soak them cold water for 10~20 minutes.

Drain and set aside.

In a large pot, add-in 3 liters water, and the all the ingredients for the broth.

Cover and bring to a boil on high for 5 minutes, then reduce to medium low. Skim of scum and foam.

Let it simmer for an hour, or until beef is cooked through and is tender enough for shredding.

Remove the beef from the broth, and let cool. Discard all the vegetables.

Stir-in soup soy sauce into the broth, and season with salt and black pepper to taste.

Shred the beef into strips, and mix well with sesame oil, garlic, salt, and black pepper

Boil the broth again over medium low heat. Add-in garlic. Mix well.

Drop the dumplings if you like, and cook for 2 minutes. Stir gently so they won't stick to the bottom of the pot.

Add-in the rice cakes, and cook for 5 minutes, or until soft. Turn heat to low.

Drizzle beaten egg in a stream stir over the boiling soup before turning the heat off.

Ladle the steaming soup into individual bowls, and garnish with shredded beef, sliced leeks, shredded laver, and some sesame seeds; add a few drops of sesame oil (optional) before serving.

Serve and Enjoy!!

Kare Raiseu 카레라이스 (Korean Curry Rice)

Kare Raiseu 카레라이스 (Korean Curry Rice)

Ingredients:

150 g Beef, cubed

2/3 cup Potato, cubed

2/3 cup Carrot, cubed

1/2 cup Yellow Onion, cubed

1/2 cup (canned) Green Peas

2 cups filtered Water

a dash of Salt and ground Black Pepper

1~2 tbsp Canola Oil

Curry Paste (5 tbsp Korean Curry Powder mixed with 2 tbsp filtered Water)

Instructions:

In a large heated pot with oil, add-in the fried potatoes, carrots, and onions; sauté until half cooked.

Add-in the beef; season with salt and black pepper, and sauté until no longer pink.

Then pour-in water. Adjust heat on high, and let boil for 3 minutes.

Add-in green peas, and cook 10 minutes, or until the vegetables are completely cooked.

Adjust the heat to medium, and add-in the curry paste.

Cook for about 5 minutes before turning off heat.

To serve, place the curry over a bowl of cooked rice.

Serve and enjoy with cabbage/radish kimchi. 

Happy Eating!!

Tteokbokki 떡볶이 (Korean Hot & Spicy Rice Cakes)

Tteokbokki 떡볶이 (Korean Hot &Spicy Rice Cakes)

Ingredients:

2 cups Anchovy-Kelp Broth
2 cups Rice Cake Sticks
10 pcs Quail Eggs, hard-boiled and peeled *optional
3 Fried Fish Cakes, sliced
1/2 Yellow Onion, sliced

1/2 medium Carrot, sliced

1/4 head Cabbage, sliced
5 Perilla Leaves, sliced
1 stalk Leek, sliced
1/2 tbsp roasted Sesame Seeds

Sauce:

3 tbsp Red Pepper Paste (Gochujang)
1 tbsp Red Pepper Powder (Gochukaru)
1 tbsp Soy Sauce (JinGanjang)
2 tbsp Corn Syrup or Acacia Honey
1/2 tbsp Brown Sugar
3 cloves Garlic, minced

Instructions:

Rinse the rice cakes with cold water twice; drain, and set aside.

In a medium pot, pour-in the broth; add-in all the ingredients for the sauce. Bring to boil, and cook for 3 minutes on medium-high.
Add-in the quail eggs, and the rice cakes; cook for 3 minutes.

Then add-in the onion, carrots, cabbage, and perilla leaves; cook for another 3 minutes, or until the rice cakes become soft but not mushy.

Add-in the fish cakes, and cook for 2 minutes.
Add-in the leek, cook for 1 more minute before turning off heat.
Transfer in a serving bowl, and sprinkle some sesame seeds on top.

Happy Eating!!