Maangchi's Korean food and cooking forum » Tag: Rice - Recent Posts

Maangchi on "tips for cooking bulgogi for a lot of people"

Maangchi — Thu, 23 May 2013 14:25:31 +0000

yay, it sounds very fun! 300 students will be impressed by your delicious Korean bulgogi meal. Make a lot of rice, bulgogi, and kimchi or kkakdugi as a side dish. yum! Slice the beef very thinly and add lots of sliced onions. Marinate it overnight so that the beef will be tender. Cook the marinated bulgogi in your large wok. Or you can pan-fry it. It doesn't have to be hot when you serve. Good luck with the event and let me know how it goes. Don't forget to take some photos to share with me and my other readers please. I'd like to see some photos of your student's eating! : ) <a href="http://www.maangchi.com/photos" rel="nofollow">http://www.maangchi.com/photos</a>

mkim50 on "tips for cooking bulgogi for a lot of people"

mkim50 — Wed, 22 May 2013 12:27:51 +0000

I am a teacher and we are having an International day at our middle school for our students with many different foods represented. I have a $250 budget and I was wanting to cook bulgogi on a bed of rice as small tasting samples for the students we have about 300 students that would be brave enough to try it. Of course I will also have kimchi for the brave little souls to try. =) Are there any tips from how to keep it warm, how to cook a large amount of bulgogi? Is it best to broil in the oven to save time? I will have to do all of my cooking myself, I do have a very large wok too. Any and all suggestions are welcome. Keep in mind these samples will be in small 4oz. cups maybe..

minhmang on "Yak Sik recipe?"

minhmang — Wed, 27 Feb 2013 03:14:15 +0000

The recipe from koreanathome requires a pressure rice cooker, which is a rather expensive equipment that not many household has or can afford. I find another recipe, using the good old regular rice cooker <a href="http://seattletimes.com/html/foodwine/2002718687_rice04.html" rel="nofollow">http://seattletimes.com/html/foodwine/2002718687_rice04.html</a> This recipe has some error that I have modified 1. If the sweet rice has been soaked overnight, you should not use 2 cups of water for 2 cups of rice. Rice will become very mushy. For 2 cups of overnight-soaked-rice, only use 1 and 3/4 cup of water. I use the plastic cup that comes with the rice cooker - it is not a full cup 8 oz. I don't think that matters, it is the proportion that counts. 2. I add 1/4 tsp of cinnamon ans 1/2 tsp of sesame oil. 3. When rice is almost done, open the rice cooker and stir rice and everything to be sure all rice grains are fully cooked and to avoid clumping and burning at the bottom, then close the rice cooker to let the cooking continues. As soon as the alarm goes off that the rice is cooked, unplug the cooker, stir the rice and leave the cover open to let the steam and heat dissipate for 5 minutes.

Maangchi on "Plain Rice Cakes"

Maangchi — Thu, 17 Jan 2013 23:13:52 +0000

My homemade rice cake called garaeddeok is online! <a href="http://www.maangchi.com/recipe/garaeddeok" rel="nofollow">http://www.maangchi.com/recipe/garaeddeok</a>

lalashauna on "Kimchi bokkeumbap and ddeokboki"

lalashauna — Sun, 16 Dec 2012 05:25:30 +0000

These are korean recipes that I want to try the most.

Souavarat on "Korean Noodle House in Houston, TX"

Souavarat — Fri, 20 Jul 2012 09:15:34 +0000

I had to post more pictures.

Souavarat on "Korean Noodle House in Houston, TX"

Souavarat — Fri, 20 Jul 2012 08:59:07 +0000

The kimchi here is the best kimchi in town. Bar none, the best of any place that I have been to in Houston. I am not the only one who has said it about their kimchi. It's the best. Aside from the best kimchi, BEST KIMCHI, in town they have a great selection of Korean noodles, hence the name of the place, and it literally is a house, no joke. It's like your eating in some Korean grandmother's house. There are a few rice dishes and soups. The usual fare at a Korean restaurant. But not much of any banchan. You get a small ceramic pot of kimchi and that is it, with that being said, there is great food to be had here. I always go for the bulgogi dolsot bibimbap (불고기돌솥 비빔밥). They did use to have the regular bibimbap with vegetables on top of the rice but they took it off the menu. The yukgaejang 육개장 is awesome as well. It is fiery red and super spicy, I love the broth, it is very savory and delicious and there are tons of vegetables and tender beef strips. The noodles here are the knife cut noodles, kalguksu (칼국수) , I think is how you spell it and it's very delicious. Tender but chewy, toothsome noodles in various soups. I had the jjamppong (짬뽕). There is kimchi kalguksu. Mandu Kalguksu. And there are cold noodles too like bibimguksu (비빔국수) and mulnaengmyeon (물냉면) . There is also japchae (잡채). Great food all around. I haven't had a bad dish here yet. So if you happen to be in the Spring Branch area in Houston definitely stop by Korean Noodle House, you won't be disappointed. Korean Noodle House 1415 Murray Bay St Houston, TX 77080 (713) 463-8870 Hours: Tue-Sat 11 am - 9 pm Sun 12 pm - 9 pm

susannevh on "Korean Drink"

susannevh — Tue, 22 May 2012 08:43:42 +0000

I would love to have a receipe of Makeoli... after seen your cute bottles...I would like to give it a try myself THX Susanne

Maangchi on "Korean Drink"

Maangchi — Mon, 21 May 2012 04:15:28 +0000

I think it's nooroongji tea. Check out my cooked rice recipe. I explain how to make nooroongji and nooroongji tea there. <a href="http://www.maangchi.com/recipe/rice" rel="nofollow">http://www.maangchi.com/recipe/rice</a> If this is not what you are looking for, give me some more details.

Rache on "Korean Drink"

Rache — Sat, 19 May 2012 02:43:51 +0000

Hi! I taught Korean kids before and every time I went to their house, they served me a different kind of water. It has a slightly golden color and I think it is made from rice. It is not sweet. It simply tastes like rice-flavored water and I really like it. I wonder how it is made? Thank you! :D

me on "**ALCOHOL DDEOK DESSERT"

me — Sun, 15 Jan 2012 01:24:44 +0000

:'( I miss this so much, it woul be AWESOME if you could make this. It has a tangy taste that no other dessert has~ Thank you~:)

tastingkorea on "Yak Sik recipe?"

tastingkorea — Mon, 31 Oct 2011 18:51:50 +0000

Here's an easy one I found: <a href="http://koreanathome.wordpress.com/2011/05/06/yaksik-korean-sweet-rice-dessert/" rel="nofollow">http://koreanathome.wordpress.com/2011/05/06/yaksik-korean-sweet-rice-dessert/</a>

UES Mayor on "Yak Sik recipe?"

UES Mayor — Mon, 31 Oct 2011 09:29:07 +0000

Hello everybody! would love to see an easy to make yak sik recipe!

Ashimi on "Looking for guidance"

Ashimi — Thu, 20 Oct 2011 06:21:48 +0000

When I was younger we had a Korean, Japanese and Chinese restaurant. We had suppliers that brought Korean items from NY and Philly - we were on the Jersey shore. I know there are some very large Korean stores in Maryland - and depending on where you are located you should be able to find suppliers. Perhaps try contacting a Korean, or Japanese restaurant in your area and ask who their suppliers are. Amazon also ships Korean foods, but I imagine the prices are retail, and might not be feasible. Sounds like you had a wonderful gathering! Best of luck with this endeavor!

Lorienaw on "Looking for guidance"

Lorienaw — Wed, 19 Oct 2011 19:35:25 +0000

Thank you for the insight. We do have a lot ofinvolvement and we also have a Korean nurse liasion that meets with us. There is a dining area that is provided. It is not sectioned off anyone can eat there. The concern that I have with food items brought in, that is not the right consistency for certain residents that have chewing and swallowing problems. Yesterday we had an open house ceremony for the Korean community in our county. Over 125 people showed up. We served seasoned cucumber, white rice, seasoned beef. Appetizers provided from the community rice cakes,kimchi, and a vegetable roll( not sure what kind). We also served Barley Tea. It was a success I think. Now my struggle is finding a reputable vendor to provide food items to our facility.

Ashimi on "Looking for guidance"

Ashimi — Wed, 19 Oct 2011 00:38:25 +0000

I think it is wonderful that you are interested in providing familiar foods to the korean residents of your facility - but I wonder, have you spoken to the families of these residents? Koreans as a rule are very respectful of their elders, and I think if you were to talk to some of their families, and indicate your willingness to provide familiar foods to their elders that they would be willing to help. When my mother was in the nursing home before she passed I took a rice cooker, rice, soy sauce, sesame oil, and a few easy recipes for the dietitian at her nursing home. I would bring panchans as I made them so Mom would have the complete meals she was accustomed to. If you talk to the families, and are willing to provide an area somewhat aside from the other residents where the Korean residents could eat in privacy I think everyone would be happy. One of the things I have become aware of is the attitude of many American elders to anything that is outside of their normal experience. This is especially true of foods and smells. They can often become unpleasant in their comments and gestures to things that they do not approve of. Some of the most basic foods that your Korean elders will want to eat are rather aromatic, and your American elders will most likely say unpleasant things, which may cause a heap of trouble, and emotional disturbance to your Korean residents. I say this from personal experience. If the families of your Korean residents see that you could provide an area where their loved ones could eat familiar foods in an atmosphere untainted by negatives, I am sure they would provide the rice, panchans and familiar flavors you are looking to provide. They have these items at home. Bringing extra to Mom or Dad would make them happy.

georgia on "Looking for guidance"

georgia — Sat, 15 Oct 2011 22:05:35 +0000

Koreans eat short to medium grain rice. Long grain rice doesn't have the same taste or texture as short/medium grain rice. I'm not korean and even I don't like the taste or texture of long grain rice and never eat it, so if you serve it to the korean seniors, they probably won't eat it, and if they do, they most likely won't enjoy it. My mother is a senior in a home because she can't walk and the food there is horrible. Many times while I visit during dinner time, I taste it and then go out and buy her some take out. The food is disgusting!

Lorienaw on "Looking for guidance"

Lorienaw — Thu, 13 Oct 2011 14:49:10 +0000

Hello, I am a registered dietitian in Maryland working with seniors. The Korean population is growing in our facility. I am trying to find out as much information as I can regarding Korean cuisine. One basic question I have right now is can I use long grain rice? I have been to specialty stores and somethings are expensive and my budget is limited.

MariskaLim on "Rice drink?"

MariskaLim — Fri, 30 Sep 2011 16:15:59 +0000

Do you mean "Sikhye"? Maangchi already post the recipe. Here's the link: <a href="http://www.maangchi.com/recipe/sikhye" rel="nofollow">http://www.maangchi.com/recipe/sikhye</a> Happy Cooking~ ^^

tae108 on "Rice drink?"

tae108 — Thu, 29 Sep 2011 00:48:19 +0000

Hi Maangchi...recently, there's an authentic Korean restaurant opened where I go to school and a lot of the food offered there are on your website (How awesome!!). However, at the end of the meal, they serve me this drink that's kind of sweet and gingerly. When I reach the bottom, there are rice pieces...I am wondering if you might know what it is and if so, could you post a recipe for it?? Thanks :D

Ashimi on "Plain Rice Cakes"

Ashimi — Fri, 19 Aug 2011 04:09:58 +0000

Here is a link to a recipe from Aeri's Kitchen for homemade rice cakes for doek kuk. <a href="http://aeriskitchen.com/2010/04/homemade-sticy-rice-cakes-for-tteokbokki-and-tteokguk/" rel="nofollow">http://aeriskitchen.com/2010/04/homemade-sticy-rice-cakes-for-tteokbokki-and-tteokguk/</a> It doesn't look that complicated. I think I might try it myself since I don't have a Korean market close by. Good luck!

Ashimi on "Plain Rice Cakes"

Ashimi — Thu, 18 Aug 2011 02:57:37 +0000

Here is a link to Aeri's Kitchen where she makes homemade rice cakes. <a href="http://aeriskitchen.com/2010/04/homemade-sticy-rice-cakes-for-tteokbokki-and-tteokguk/#more-4509" rel="nofollow">http://aeriskitchen.com/2010/04/homemade-sticy-rice-cakes-for-tteokbokki-and-tteokguk/#more-4509</a> The video has directions using a bread machine for kneading the dough. If you don't have a bread machine read down the page, and into the comments. Instructions are given there. This doesn't look that complicated. Think I will try it myself!

Maangchi on "Plain Rice Cakes"

Maangchi — Mon, 15 Aug 2011 17:43:34 +0000

My sweet rice cake recipe called injeolmi is online! Thank you for your request! <a href="http://www.maangchi.com/recipe/injeolmi" rel="nofollow">http://www.maangchi.com/recipe/injeolmi</a>

Maangchi on "How to cook mixed grain rice"

Maangchi — Sun, 07 Aug 2011 19:23:36 +0000

Check this out, please. You will have to soak them for a couple of hours before cooking. <a href="http://www.maangchi.com/talk/topic/korean-multigrain-rice" rel="nofollow">http://www.maangchi.com/talk/topic/korean-multigrain-rice</a> Black sweet rice will make rice a little purple. <a href="http://www.maangchi.com/ingredients/black-sweet-rice" rel="nofollow">http://www.maangchi.com/ingredients/black-sweet-rice</a>

Dan on "How to cook mixed grain rice"

Dan — Sun, 07 Aug 2011 03:41:19 +0000

I'd like to bump this up to the top because I'm also curious. In fact, Maangchi, can you make a video on how to make mixed rice from scratch? I had a version at my local Korean restaurant and it was purplish in color due to one of the grains! Very interesting appearance and it was delicious too.

wildoetz on "Chamchi Dabap"

wildoetz — Thu, 04 Aug 2011 15:30:10 +0000

Hi Maangchi, I've always loved your videos and recipes for their authenticity and the love that you put into all your cooking! I was suddenly reminded of this dish that I had in Korea but can't find much (at all) here in Singapore. Really hope that I could learn how to make this dish from your video but more importantly introduce chamchi dabap to people from around the world! :D

chainik on "How to cook mixed grain rice"

chainik — Sun, 31 Jul 2011 18:47:36 +0000

I have a bag of 해태 brand "Premium Mixed Grain" rice and I'm not sure how to cook it. The recipes I can find online assume you're mixing your own, and have you soak/cook the white rice for a shorter time. This bag has the white rice already mixed in. How should I cook it on the stove top? (Ingredients: sweet rice, wild sweet rice, barley, brown rice, sweet brown rice.)

sharonicha on "Rice or Sesame Seed Crackers"

sharonicha — Mon, 09 May 2011 17:37:20 +0000

Dear Maangchi, I've enjoyed your recipes and so has my family. Now, I'd like to make a request: I've always loved the rice or sesame seeds crackers my friend's mom used to make. I'm hoping that you'll post the recipe sometime soon! The crackers I buy at the Korean market do not compare and my dear friend lives thousands of miles away... Thank you for sharing more than just food!

georgia on "brand of rice"

georgia — Thu, 31 Mar 2011 12:21:11 +0000

I use Hanmi rice bought from the korean market. The grains have a really nice feel in the mouth while eating. They are different from any other rice that I have tried before. The grains are short, not too sticky, and a bit flattened. This is the best rice that I have tried with korean food. <a href="http://www.veryasia.com/hanmi-rice.html" rel="nofollow">http://www.veryasia.com/hanmi-rice.html</a>

oksipak on "brand of rice"

oksipak — Thu, 31 Mar 2011 00:52:21 +0000

Don't know about you but I really enjoy this rice from HMart: Seoul Shik Poom SamSuGabSan Rice - 5lbs. I have it over kimchee, the soups, top with banchans and essentially just eat with everything Korean from Maangchi's Recipes. This reminds me, I need to buy some more. I buy Korean food online because we really don't have "Korean" stuff in our town. :)

Maangchi's Korean food and cooking forum » Tag: Rice - Recent Posts

Maangchi on "tips for cooking bulgogi for a lot of people"

mkim50 on "tips for cooking bulgogi for a lot of people"

minhmang on "Yak Sik recipe?"

Maangchi on "Plain Rice Cakes"

lalashauna on "Kimchi bokkeumbap and ddeokboki"

Souavarat on "Korean Noodle House in Houston, TX"

Souavarat on "Korean Noodle House in Houston, TX"

susannevh on "Korean Drink"

Maangchi on "Korean Drink"

Rache on "Korean Drink"

me on "******ALCOHOL DDEOK DESSERT****"

tastingkorea on "Yak Sik recipe?"

UES Mayor on "Yak Sik recipe?"

Ashimi on "Looking for guidance"

Lorienaw on "Looking for guidance"

Ashimi on "Looking for guidance"

georgia on "Looking for guidance"

Lorienaw on "Looking for guidance"

MariskaLim on "Rice drink?"

tae108 on "Rice drink?"

Ashimi on "Plain Rice Cakes"

Ashimi on "Plain Rice Cakes"

Maangchi on "Plain Rice Cakes"

Maangchi on "How to cook mixed grain rice"

Dan on "How to cook mixed grain rice"

wildoetz on "Chamchi Dabap"

chainik on "How to cook mixed grain rice"

sharonicha on "Rice or Sesame Seed Crackers"

georgia on "brand of rice"

oksipak on "brand of rice"

me on "**ALCOHOL DDEOK DESSERT"