Apologies and a Debut

First, I would like to apologize for the absence.  In truth, the fact of the matter is that I have become too lazy am having too much fun with my kids that posting to my blog has been getting pushed further and further back on my stove-of-priorities.  To make up for my lacking, I hereby officially dub the month of August as "Summer [In]Sanity" and vow to post once a week.*  You may now all offer me your forgiveness and enjoy the following Special Edition Debut:

Special Edition: Konglish Kooking Vol. 1 Issue 1


To kick off the first issue of Konglish Kooking, I will start very simply: cooking a pot of rice.

In Korea, 밥 (bap) is a staple food that can be eaten at every meal.  Many times it is mixed with other grains like barley, or legumes, like azuki beans.  The most common variety is 백미(baek mi) or white rice.  Apparently, many years ago, during the war, there was a great shortage of the rice and the custom of mixing in other grains or legumes to stretch the rice further began around this time.  The government encouraged everyone to do this becuase rice was becoming so scarce.  Many people grew up eating rice this way and thus, the custom continues because they have grown to like it that way.

Most Koreans use a rice cooker to cook their rice, as it is more convenient, and much easier.  Therefore, my instructions will include the use of a rice cooker. 

Step 1: Gather ingredients

All you will need is rice, water, and a cooker.  Here, you see all my ingredients assembled

Step 2: Measuring

Now, the most common ratio I use is 2:3 rice to water.  You can use any kind of measuring vessel you like.  Most rice cookers come with its own rice cup, but mine did not as it was a free one that was previously salvaged.  No, worries, I've got a handy tumbler that will work just fine; 2 cups rice into the pot.  In a rice cooker, the pot is usually removable which is very convenient when it comes to the next step.  

Step 3: Washing the Rice

This step is to wash off the talc and excess starch, which Koreans believe to be unhealthy.  Now, when it comes to washing the rice, the Japanese will tell you to rinse and then scrub the grains.  However, the Koreans will tell you to wash and swirl the rice briefly in the water and then drain; none of that ridiculous scrubbing.  So, this is how to wash the rice: take your pre-measured rice and place the bowl in the sink.  Turn on the water and allow it to cover the rice.  As it is filling with water, quickly swirl the rice a few times to rinse the grains.  Once the rice is sufficiently covered with water, quickly start to drain the water.  You will notice the water that is draining is cloudy.  Drain as much of the water out of the pot as you can.  Repeat this about 3-5 times until the water is almost clear.  It will never become completely clear, but that's okay.

Step 4: Soaking the rice

This step is very important as it apparently softens the grains and cuts down on cooking time.  It also allows the rice to become a little stickier when cooked, which is the preferred texture of rice for Koreans.  So, once you have drained the rice for the last time, drain as much of it out as you can.  Then measure your water into the pot.  Swirl it a little to make sure the grains settle evenly on the bottom of the pot.  This is very important for proper cooking.  Then put the pot back into the cooker and close the lid.  Do NOT turn on the cooker.  Many expensive cookers have built in timers that can delay cooking start to include the soak time, then it will start cooking after the rice has soaked for the pre-determined time.  I do not have a fancy expensive one, so I have to remember to turn it on.  Also, I cannot plug it in until after the soaking is done.  When plugged in, it is automatically in "warm" mode and will start to heat up.  The soaking times depend on the season.  Most Koreans will say about 30 minutes of soaking in the summer and about 1 to 1.5 hours in the winter.  Shorter soaking in the summer because it is so dang humid here during the summer.  In the winter, it is bitterly cold and very dry.  Once it is done soaking switch on your cooker and wait.  The cooker will automatically turn off once the rice is cooked.  How handy! 
  
Step 5: Enjoy your rice...Korean-style!


Please enjoy your rice any way, you like!  Eat it hot and freshly cooked as an accompaniment to a meal; put the leftovers in the fridge and make some 볶음밥(bokkeumbap: fried rice)  Teacher loves 김치 볶음밥 (kimchi bokkeumbap).  Who likes 김치 볶음밥?  Raise your hands! ("Ohh, Teecha, Korean!!")  You can also put some of your 볶음밥(bokkeumbap) into an omlette and have 오무라이스 (omurice).  My kids eat rice and kimchi for breakfast every morning and look how happy they are!


And thus concludes the first issue of Konglish Kooking.  Some of the dishes I have been enjoying eating and making for myself include: 떡볶이 (tteokbokki), 라면 (ramyeon), 비빔밥 (bibimbap), and the summer favorite 비빔 냉면 (bibim naengmyeon).  So, please look forward to those dishes.



*This statement holds no guarantee.