Recipes

Broccoli pickles

Brokoli pikeul 브로콜리 피클, 브로콜리 장아찌

Broccoli isn’t a traditional Korean vegetable, so this is something that I invented. I hope you like it!

In this video, I am demonstrating how to arrange broccoli and 2 other side dishes that I have already posted on my website in Korean lunch box called Doshiraak (도시락). This is going to be good chance for you to review some Korean recipes and also to give you an idea of making your own lunch in a lunch box.

Check my recipes for the 2 other side dishes: rolled egg omelette and dried anchovy side dish, and make your own dosirak. Enjoy my recipe!!

Ingredients:
1 bunch of broccoli (about 700 grams), salt, sugar, vinegar, and water

broccoli

Directions:

  1. Make pickle juice first:
    Put 5 cups of water, ¼ cup of salt, ¼ cup of sugar, and ½ cup of vinegar into a pot and bring to a boil.
  2. Separate the florets from the stems with a knife and cut them into bite sized pieces by cutting lengthwise into halves or quarters.
  3. Remove the tough bottom ends of the stems, and skin off the rough parts. Then cut them into bite sized pieces.
  4. Rinse and drain the broccoli florets and stems and put them into a strainer over a large bowl.
  5. When the pickle juice boils, pour it over the broccoli little by little to blanch. The hot boiling juice will go through the strainer and gather in the bowl under the strainer.
  6. Immerse the blanched broccoli into icy cold water to keep its bright green color. Strain it.
  7. Put the broccoli into a glass jar and wait until the pickle juice cools down.
  8. After the juice cools, pour it into the jar and close the lid.
  9. Store it in the refrigerator.
    jarbroccoli-dosirak

Advertisement

103 Comments:

  1. Dianaluvsnyc NY, New York My profile page joined 9/10
    Posted April 6th, 2013 at 1:06 am | # |

    how super yummy and healthy. i hope to run into you one day at Bryant park. i’m a big fan :) i was just there a few ago with my daughter playing ping pong. great lunch box recipe. thanks!

  2. classicdriver Texas My profile page joined 2/13
    Posted February 20th, 2013 at 5:51 pm | # |

    Thanks for helping me use up my broccoli, Maanghci. I so like your Korean recipes.
    I make a variation of this pickle brine with garlic, onion and peppercorns but with less salt. You can pickle many veggies this way especially cucumber. You can also use carrot, cauliflower, ripe tomato, asparagus, bell peppers use your imagination. I used to keep the brine going and continually add veggies as the old ones are eaten. Add a ‘little’ more vinegar when the flavor seems weak.

  3. ensmith2132 Pirmasens, Germany My profile page joined 8/12
    Posted September 14th, 2012 at 8:30 am | # |

    What Kind of Rice did you make for this doshirak?

  4. cameron87 Ottawa My profile page joined 10/09
    Posted May 19th, 2012 at 4:03 pm | # |

    These look lovely and bright green in my fridge! Who cares if they’re not authentic, they’re delicious! Do you have any other suggestions for vegetables that could be pickled sort of like this?

  5. hyde United States My profile page joined 2/12
    Posted March 11th, 2012 at 2:34 pm | # |

    These are really really really salty! I was surprised … next time I’ll use less salt. Until then, I guess I’ll just eat them with a lot of rice!

  6. Misstongshil Wash., D.C. Metro area My profile page joined 8/11
    Posted August 14th, 2011 at 7:00 pm | # |

    oo~~ just whipped up my first batch of this stuff! teehee, let’s see how it turns on in the AM!

    me, to Umma: banchan da dwetssumnida~
    Umma: eeenghh? mon banchan?

    keke.

  7. bikelady My profile page joined 3/09
    Posted July 6th, 2011 at 12:58 am | # |

    Hi Maangchi uhnni! Long time fan and first time commentator :) I’m a Korean American with a tight budget and ever since I learned this broccoli pickle from you, I’ve been making it to substitute kimchi(too expensive to buy & too many ingredients to make). My question is this; do you think the same recipe can work with cauliflower?? Thank you for your wonderful work as a Korean cuisine ambassador!

  8. kabuki11105 Brooklyn, NY My profile page joined 3/11
    Posted March 17th, 2011 at 1:37 pm | # |

    Hi Maangchi!!!

    Quick question about your broccoli recipe: my sister and I absolutely LOVE, LOVE, LOVE the broccoli that is often served as side dishes in Korean restaurants. Are your broccoli pickles similar to the restaurant broccoli? (I don’t think that broccoli is pickled.) If not, can you come up with a recipe for that broccoli???

    New to your website… read about you in the Daily News. Congratulations on your success!!!

    • Maangchi New York City My profile page joined 8/08
      Posted March 17th, 2011 at 10:07 pm | # |

      Welcome to my website and thank you for your interest in my recipes! The broccoli dish you had in a Korean restaurant sounds like it was steamed and seasoned. After steaming it, add salt, minced garlic,sesame oil, and mix it together.

  9. JasEsth Singapore My profile page joined 12/10
    Posted December 3rd, 2010 at 12:52 pm | # |

    Hey Maangchi,

    Just want to ask you, is it alright if my broccoli turns into olive colour like in just a few hours after making? Thanks so much. :)

  10. KillDeer Hamilton, Ontario My profile page joined 9/10
    Posted September 30th, 2010 at 1:07 pm | # |

    My pickles are too salty! I know they are meant to be salty and I eat them with plain sticky rice but still too strong. I will try again sometime with a little less salt.

  11. ieuNate Love Brisbane My profile page joined 7/10
    Posted July 5th, 2010 at 8:02 am | # |

    Hi Maangchi,
    You really make my life more meaningful. I always love to cook and my favourite food has always been Korean. I could not find any Korean recipes before until i found you. I also watch you on YouTube and you are so lovely and very entertaining. I love watching your videos :)
    I also just downloaded your eBooks today. I love all of the food that you made on youTube and on your eBooks. I’m going to try all of them. :D I enjoy cooking more now.

    I’m going to make some broccoli pickle and cauliflower pickle soon.
    Is it okay if I put both together in one jar? and I don’t have any jars, is it okay if I keep them in a large plastic container?

    Thank you Maangchi. <3 :D

    • Maangchi New York City My profile page joined 8/08
      Posted September 30th, 2010 at 11:22 pm | # |

      I think it’ll be ok to use a plastic container. Thank you very much for your interest in my recipes! Happy cooking!

  12. yangeunsuk Portland My profile page joined 5/10
    Posted May 20th, 2010 at 10:50 pm | # |

    I just made this with Daikon radish, just substituted every place that said broccoli with radish and it turned out fantastic.

    • Maangchi New York City My profile page joined 8/08
      Posted May 21st, 2010 at 10:06 am | # |

      awesome! You can leave your successful cooking experience on the forum.
      http://www.maangchi.com/talk/forum/reader-recipes

      It will be easy for me to refer it to my other readers who may be interested in making radish pickles.

      • sirdanilot Terneuzen, The Netherlands My profile page joined 10/09
        Posted June 30th, 2010 at 4:59 am | # |

        Hmm Maangchi… now I’m thinking of making this with cauliflower instead of Brocoli! I think I might try it (if I can find a good jar…) and tell you the results. I think it’ll be good because raw cauliflower is already edible, and it would be perfect if pickled. In fact, I think any raw-edible vegetable can be pickled like this.

        • sirdanilot Terneuzen, The Netherlands My profile page joined 10/09
          Posted June 30th, 2010 at 9:54 am | # |

          Oh I made it with cauliflower! I just used my kimchi jar since I don’t have kimchi at the moment (and I will be going away within a few weeks anyway so I can live without for now ;)).
          Is it just me or is the brine VERY salty? I did follow the measurements… but the cauliflowers do taste good. Do you know how long I can keep it, maangchi?

          • Maangchi New York City My profile page joined 8/08
            Posted June 30th, 2010 at 10:23 am | # |

            awesome! Your cauliflower pickle will turn out delicious! Yes, the brine is salty because it will be eaten with bland rice. Korean style jangahjji (salty pickles) is different from usual pickle because it’s served with bland rice. But if you want, use less salt.

  13. Tracey Chigae My profile page joined 2/10
    Posted February 24th, 2010 at 5:18 pm | # |

    Had a question…made the pickles around 3pm yesterday and it’s 4pm now. So far everything looks and tastes good but I’m wondering about the still pretty strong vinegar smell/taste. Will that get milder the longer I have it? I’ve never pickled anything myself so I just don’t know if that’s normal or what…

    • Maangchi New York City My profile page joined 8/08
      Posted February 24th, 2010 at 5:30 pm | # |

      Yes, it’s normal. You didn’t do any wrong. : )
      I start eating my broccoli pickles right after making.

  14. Tracey Chigae My profile page joined 2/10
    Posted February 24th, 2010 at 10:36 am | # |

    I want to pickle everything now!

  15. ruth Abu Dhabi, UAE My profile page joined 1/10
    Posted January 23rd, 2010 at 6:49 am | # |

    hi,im a new member here but a longtime subscriber in youtube.I love pickles and salads and would love to try making this. I just want to ask if what substitute for sugar is best to use in your pickles. FYI, I was recently diagnosed to have diabetes ,thus sugar is a big no no for me. Thank you in advance and by the way I’m a big fan of yours. Kudos to you..

    • orionflux My profile page joined 8/09
      Posted February 13th, 2010 at 3:32 pm | # |

      i would use agave nectar. pronounced ah-gah-vee or ah-gah-veh. it’s low glycemic (diabetic friendly) and can be used in anything- hot or cold. also, stevia is good. splenda contains a chlorine (bleach) molecule and is very bad for your health, as is aspartame (nutrisweet).. aspartame actually filed a lawsuit against splenda, because it was so dangerous… so definitely don’t use that. if you don’t want to use agave nectar or stevia, there are other substitutes out there… Whey Low, Truvia, etc… But like I said, I would use Agave nectar. You can find it at Walmart now days.. If you can’t find it there, try a health food store or whole foods, if you have one.

      • jordanmattes Arlington, WA, USA My profile page joined 11/11
        Posted December 29th, 2012 at 10:05 pm | # |

        Table salt also has a chlorine atom. (Chlorine is an atom, not a molecule. A molecule is a compound made of multiple atoms.) Chlorine by itself is a toxic gas. Bleach is sodium hypochlorite. It is also toxic. Salt is sodium chloride. It is not toxic. Splenda is made by processing sugar in a certain way, chlorine being one component of the process. Splenda is also not toxic, or the slightest bit poisonous. As old as this post is, I had to say something – you are very misinformed about how chemicals work.

  16. 나오엘
    Posted January 3rd, 2010 at 4:04 am | # |

    Hi Thnak you i’m algerian girl, and i have a list of korean halal meals,but with arabic language can u hep me to translate to korean for example brokli kol souce bakkoum

  17. Michael
    Posted October 1st, 2009 at 10:03 pm | # |

    I love these pickles! I just made them yesterday and can’t stop eating them! I think I’ll use them to make Kimbap, but instead of tuna I’ll use leftover chicken. I love your recipes, you have made me fall in love with Korean food!

  18. Kristin
    Posted September 30th, 2009 at 11:01 pm | # |

    You have a wonderful website, Maangchi! The videos are so helpful.

    I was wondering if you could help me with another Korean broccoli dish. I once had a delicious side dish of cold broccoli at a Korean restaurant. It tasted very strongly of sesame — in fact, I think there was no other flavor in it, except maybe a little salt. Do you know how to make this simple, but very tasty side dish? Thank you very much!

    • Maangchi New York City My profile page joined 8/08
      Posted October 1st, 2009 at 8:31 am | # |

      As I mentioned in the video, broccoli dish is unusual because the vegetable was introduced to Korea not long ago. So everybody can invent his or her own Korean style broccoli recipe.

      The broccoli side dish you had sounds like it was made with broccoli, salt and sesame oil. You can add some minced garlic and a pinch of sugar..

  19. David
    Posted September 27th, 2009 at 4:59 am | # |

    I just made the pickled broccoli but I added some hot pepper flakes and some garlic since I like my food spicy. I am going to make this every week. Thanks so much for sharing your recipes! -David

  20. Eleana
    Posted September 26th, 2009 at 11:53 pm | # |

    Hi Maangchi!

    How big is your jar? I’m planning to go to Ikea tomorrow so I wanted to buy the correct size. The jar you use to store oijangii is bigger right?

  21. ariel
    Posted September 23rd, 2009 at 3:58 pm | # |

    hi maangchi, i really love to watching your video receipes. you show the very clear ways and make me really easy to follow:) and right now i am so in love with korean food thank you :)

  22. Ann
    Posted September 18th, 2009 at 9:52 pm | # |

    오늘 broccoli 장아찌를 담그었는데 장아찌 국물이 굉장히 짜던데 제대로 한 건가요. 레시피에 있는데로 따라 했는데 뭐가 잘못된 건지 걱정이 되서요

    • Maangchi New York City My profile page joined 8/08
      Posted September 18th, 2009 at 10:49 pm | # |

      Was it too salty for you? If so, use less salt (2 tbs?) when you make it later. I will make it soon and if the measurement is wrong, I will correct it and let you know through this comment section.

  23. tata
    Posted September 13th, 2009 at 6:15 am | # |

    I’m a big fan of Korean foods though i study in Japan. I found a clip of Korean pancake by you on youtube by chance then i came here.
    it’s great indeed.
    broccoli really looks so green when being pickled that way ^^ also, your lunch box looks good and absolutely tastes good i think :)
    Despite of my bad cooking skills…actually i usually taste instant or ready-made foods -.- I’ll try making some lunch boxes when the school starts in this coming October.
    Thanks for your tips.
    영상을 잘 봤습니다. 그리고 감사합니다

  24. Joanne
    Posted August 20th, 2009 at 12:08 pm | # |

    I found your website through another food blog. I love that you have recipes for everyday Korean dishes.

    Can I substitute cucumber for broccoli for Korean-style pickle (오이지)?

    • Maangchi New York City My profile page joined 8/08
      Posted August 20th, 2009 at 12:20 pm | # |

      Hi, Joanne,
      OMG, what a coincidence! I’m going to post cucumber jangajji recipe today! You will see the difference between these 2 recipes.

      • Anonymous
        Posted September 8th, 2009 at 7:29 pm | # |

        you are a very good cook!!:P

      • Anonymous
        Posted September 9th, 2009 at 7:44 pm | # |

        I like the korean-style cucumber pickles:-)

  25. Anonymous
    Posted August 11th, 2009 at 4:31 am | # |

    Hi, I was wondering if there is any suitable recipes that are quick and easy to make.Can you give me some suggestions?
    ( I want to pack into a lunchbox for school. )

  26. Sebastian
    Posted June 22nd, 2009 at 4:36 am | # |

    hi maangchi!greeting from indonesia here! i love your video very much and tried some of the dishes. i’ve made the broccoli pickles few days ago, but how long can it be stored?

    • Maangchi New York City My profile page joined 8/08
      Posted June 22nd, 2009 at 7:05 am | # |

      at least it will be ok up to 2 weeks. My broccoli pickle in my refrigerator is 2 weeks old. : )

      • Sebastian
        Posted June 22nd, 2009 at 9:42 am | # |

        ah, too bad i throw away my broccoli after one week :( because the broccoli looks darker than it used to be.

    • Maangchi New York City My profile page joined 8/08
      Posted June 22nd, 2009 at 12:29 pm | # |

      Don’t worry! next time make it again and don’t throw it away. By time passes, the color of any pickles will turn into olive green. Last night I made stir-fried rice and used the broccoli pickles along with chopped kimchi, shrimp, mushrooms, green onions,and chopped mustard green. It was very delicious. I will post the photo soon and twitter it. Check it out this evening to see the stir-fried rice that I made last night. ok, here is the photo: http://www.flickr.com/photos/maangchi/3651405542

      • Sebastian
        Posted June 23rd, 2009 at 10:08 am | # |

        wow! thanks so much for the recommendation! it does look delicious! i’m sure i will re-do this pickle again!

  27. Eileen
    Posted June 16th, 2009 at 3:44 pm | # |

    Hi i love all your videos and i love korean food i’m actually going to make this today you make everything look so easy. i love the lunch box recipies keep making them. your the best! :)

  28. Tracey from Ohio
    Posted June 14th, 2009 at 1:30 pm | # |

    Hello Maangchi,

    I just happened to stumble upon your website through Youtube (and glad I did) and really enjoyed watching you cooking videos. Sooo easy to follow. I wanted to make bulgogi however you said to use grill. Is there a special technigue to cook them on the grill without the pieces falling through the grill? Would you get the same effect if you used a frying pan? Thank you.

    • Maangchi New York City My profile page joined 8/08
      Posted June 14th, 2009 at 7:41 pm | # |

      I usually put tin foil over the grill and poke some holes with fork or metal chopstick in the tin foil to keep the meat from falling through.

  29. Anonymous
    Posted June 12th, 2009 at 8:23 pm | # |

    Maangchi! I love your video’s! I’ve already made a few of them and they’re so delicious! I was wondering if you know of any websites I can get a jar like to one you used to make the broccoli pickles. I’ve searched all the Korean and Japanese stores in my area and can’t find anything even close. Besides the pickles, I want to make Umeshu and a tall jar like yours would be perfect!

    • Maangchi New York City My profile page joined 8/08
      Posted June 12th, 2009 at 8:40 pm | # |

      oh, I bought it at IKEA store. It’s cheap! Umeshu is called maesiljoo in Korean. I used to make it when I was living in Korea!
      Hope you can find a good jar for Umeshu! : )

      • Michael
        Posted June 13th, 2009 at 11:35 am | # |

        Haha! I forgot to give you my name! Thank you! I didn’t even think to check Ikea.

      • matthiaslww My profile page joined 1/10
        Posted January 23rd, 2010 at 3:47 pm | # |

        are the ziploc bags from IKEA too? lol i have the same set. IKEA is everywhere.

  30. noyen fr.the philippines
    Posted June 9th, 2009 at 11:06 pm | # |

    hi!maangchi,your recipe helps me a lot coz I married a korean guy and residing here in korea,I always cook most of your recipe’s and my husband love’s it so well,THANKS FOR YOUR RECIPE’S.

  31. Michelle
    Posted June 8th, 2009 at 5:16 pm | # |

    Hi Maangchi! Those look really good! I was wondering, a friend (Korean) of mine used to make these great pickled carrots but she moved back to Seoul before I could ask her how to make them! : ( Could this pickling method be applied to carrots, too?

  32. 역시 음식은 한국사람 ! ^_^
    Posted June 7th, 2009 at 12:37 am | # |

    역시 음식은 한국사람이 잘만들어 ^_^
    어떻게 우리 엄마가 하시는 음식보다 맛있게, 잘 만드시네요 ^)^
    잘 보았습니다 ^_^

  33. Your secret Facebook friend :)
    Posted June 5th, 2009 at 8:47 pm | # |

    The best lunch box ever!! The healthiest too! Thanks, Maangchi uhn-nee!

  34. D
    Posted June 4th, 2009 at 11:38 am | # |

    I purchased some multi-grain rice from a Korean Market. I realize later you need a pressure cooker to cook multi-grain rice because it contains some dried beans. I don’t own a pressure cooker so can you tell me how I can cook the multi-grain rice with beans without a pressure cooker? Also, I notice your multi-grain rice does not have any beans. Do you purchase it that way or do you mix your own grains. If so, can you do a video or post a recipe on multi-grain rice?

    • Maangchi New York City My profile page joined 8/08
      Posted June 5th, 2009 at 7:09 am | # |

      You can still make multi-grain rice without a pressure cooker. Soak them in cold water for a few hours. If there are some beans in your multi-grains, you may have to soak them all night.

      I posted how to make it on this page!
      How to make rice using a pot:

      1. Combine 1 cup of short grain rice, 1/2 cup of sweet brown rice, 1/2 cup of barley rice, and 2 tbs of black sweet rice
      2. Wash and drain a couple of times and put it in a pot with a thick bottom
      3. Pour 3 cups of water into the pot and soak it for a few hours and close the lid.
      4. Bring the pot to a boil over medium heat for 10 minutes.
      5. Open the lid and turn the rice over with a rice scoop or spoon.
      6. Simmer it over low heat for another 10 minutes!

      You will have beautiful purple color of fluffy multi- grain rice!

  35. Facebook User Belgium My profile page joined 8/08
    Posted June 3rd, 2009 at 10:46 pm | # |

    How long can these be stored up to in the fridge maangchi? :O

    • Maangchi New York City My profile page joined 8/08
      Posted June 4th, 2009 at 7:50 am | # |

      Until it runs out! : ) But by time passes, the color of pickled broccoli will change from dark green to olive green.

  36. julisensei
    Posted June 2nd, 2009 at 4:35 pm | # |

    Maangchi, I didn’t know that broccoli could be pickled. The best part of it was how you applied it to the korean bento. I know that Koreans have good bentos too, so whenever you can do more on bento lunches (as a theme maybe), that would be a wonderful new category for your recipes or as a P.S. at the bottom of a recipe to show how it would look in the bento.

    LOL, thanks so much for sharing!

  37. claire
    Posted June 1st, 2009 at 12:49 pm | # |

    Thanks Maangchi, I really like your site. I lived in Korea for a few years but never had a friend who could teach me how to cook! Now I can try some things at home. I miss eating sundubu all the time. Will you show dosot bibimbap some time? I don’t know how to use the stone bowl. Also, I think the Korean style of using a knife is really impressive.

    Masheta!

    • Maangchi New York City My profile page joined 8/08
      Posted June 2nd, 2009 at 7:08 pm | # |

      hi, check the comments under my bibimbap recipe. I think I posted how to make dolsot bibimbap. As long as you can make bibimbap, making dolsot bibimbap is too easy. Anyway, I will post dolsot bibimbap someday in the future, thank you!

  38. Anonymous
    Posted May 30th, 2009 at 11:13 pm | # |

    Hi maangchi

    i am a new fan of you, i am trying to make the brocoli pickle, i have the problem is, i bought a wrong (i think it is wrong) ingredient 1. DS table salt (salt with msg) and white vinegar (not apple vinegar) can i use them instead.

    big bird.

    • Maangchi New York City My profile page joined 8/08
      Posted May 31st, 2009 at 9:24 pm | # |

      hi,
      white vinegar is ok, but the salt that contains MSG is not good. I would not use the salt.

  39. josh
    Posted May 30th, 2009 at 9:36 pm | # |

    annyeong maanchi!
    guess what?
    you just made my favorite vegetable(after baechu kimchi ofcourse) be even more delicious!
    great recipe,
    ill be trying it out soon!

  40. Kerri
    Posted May 29th, 2009 at 5:25 pm | # |

    Will this work with the Korean radish too?

  41. Joshua
    Posted May 28th, 2009 at 6:27 pm | # |

    Your website is amazing, and so is the new recipe video!

    I’m from Brazil, by the way. =)

  42. edwina
    Posted May 28th, 2009 at 3:48 pm | # |

    this is a delicious lunch box, i made it two days ago and now i love it… thank you very much Maangchi, i love your videos… i live in Cancun Mex. so it is kind of difficult to find some of the ingredients, like the red pepper powder but i do what i can… THANk YOU SO MUCH FOR SHARE YOUR DELICIOUS FOOD…

  43. Sylvia My profile page I'm a fan! joined 9/08
    Posted May 28th, 2009 at 7:42 am | # |

    The best part of the video is the packing the lunch box. I can’t wait for more lunch box ideas.
    Thank you again for teaching us.

  44. Anna
    Posted May 27th, 2009 at 11:45 pm | # |

    Think I will make this instead of cucumber kimchi for my friends who can’t handle the spice.
    Also, my mom makes a broccoli side dish, but I don’t think it’s the same. I guess she made up her recipe, too seeing as broccoli isn’t native to Korea.
    Lastly, loved the follow-through with your packed lunch idea.

    • Maangchi New York City My profile page joined 8/08
      Posted May 28th, 2009 at 7:37 am | # |

      if your friend can’t handle spicy food, making this pickle will be a good idea. Broccoli pickle is always in my refrigerator and I sometimes eat it as my snack!

      I’m interested in your mom’s broccoli recipe.

  45. Helen Loh
    Posted May 27th, 2009 at 10:25 pm | # |

    I stumbled upon your site by accident> I am so happy! You teach such wonderful dishes so simply. I love Korean food, music and dramas. If you ever come to Malaysia I would like to meet you! Keep up the good work. Aja Fighting!

  46. Katt
    Posted May 27th, 2009 at 3:19 pm | # |

    a little similar to our quick pickles, ichiya-zuke, but i never thought broccoli could be eaten this way though, brilliant!! i will try this recipe one day soon. and i like your korean bento :D

  47. Reinier Rotterdam, The Netherlands My profile page I'm a fan! joined 2/09
    Posted May 27th, 2009 at 3:01 pm | # |

    What a fantastic video :) you personal comments really make me laugh.
    That outdoor shoot was also very good!
    Passing the big M with such nice food really is a good statement.

  48. Nishu
    Posted May 27th, 2009 at 2:50 pm | # |

    Hmm.. I love Pickles~~
    It Looks Delecious But how to Make Multi-Grain rice
    Thanks!

    • Maangchi New York City My profile page joined 8/08
      Posted May 27th, 2009 at 7:22 pm | # |

      How to make rice using a pot:

      1. Combine 1 cup of short grain rice, 1/2 cup of sweet brown rice, 1/2 cup of barley rice, and 2 tbs of black sweet rice
      2. Wash and drain a couple of times and put it in a pot with a thick bottom
      3. Pour 3 cups of water into the pot and soak it for a few hours and close the lid.
      4. Bring the pot to a boil over medium heat for 10 minutes.
      5. Open the lid and turn the rice over with a rice scoop or spoon.
      6. Simmer it over low heat for another 10 minutes!

      You will have beautiful purple color of fluffy multi- grain rice!

      • Kyon
        Posted May 27th, 2009 at 10:07 pm | # |

        I cheat and buy it already mixed!


Leave a Reply

Views: