Flavor rice
Flavor rice is a delicacy that is eaten together by soaking rice in cooked beef soup flavored with soy sauce. The flavor of rice comes from the custom of descendants gathering together to share the soup and vegetables in the sacrifice equally after the sacrifice. In the past, when there were large-scale events or banquets in the court, soldiers who were dispatched or artists who played, danced, and sang would eat flavored rice. This was because this could serve all the dishes in one bowl, making it convenient for many people to entertain.
Korean style rice
By DangeloBrown
Recipe Recommendations
- glutinous rice 300g(12/3杯)
- water 400g(2杯)
- beef 200g
- radish 200g(1/5个)
- clear sauce 9g(1/2大匙)
- diced green onion 7g(1/2大匙)
- garlic 5.5g(1小匙)
- pepper 0.3g(1/8小匙)
- Platycodon (去皮的)80g
- soybean sprouts 150g
- salt 4g(1小匙)
Steps for Korean style rice
1
Wash the japonica rice thoroughly, soak in water for about 30 minutes, and then drain off the water with a sieve for about 10 minutes. Wipe the beef with a cotton cloth to clean the blood, and add the beef in the pan. After the radish, add water and cook over high heat for about 10 minutes, cook until Fotang time, turn to medium heat and cook for about 20 minutes. Remove the radish, continue to cook for about 40 minutes, take out the beef to cool, and filter the broth with a cotton cloth. (1.3kg). Peel off the crusts of the soft bracken, wash them, and cut them into sections about 6 cm long. (75g).
2
Cut the platycodon grandiflorum into sections about 6 cm long and 0.3 cm wide, rub them with salt, wash them with water, and squeeze out the water (65g). Wash the soybean sprouts after removing the roots. (140g). Make seasoning sauce ①,② Put japonica rice and water in the pot, boil over high heat for about 3 minutes until boiling, and continue to cook for another 4 minutes. Then turn to medium heat and cook for 3 minutes. When the rice grains float, turn to low heat and cook for 10 minutes. (1kg). Cut the cooked beef and radish into pieces 2.5cm long, 3cm wide, and 0.5cm thick, and season with seasoning sauce ①.
3
Season bracken and platycodon grandiflorum with 2/3 of seasoning sauce ②. Then heat the frying pan and pour in the appropriate amount of cooking oil, and stir-fry over medium heat for about 2 minutes. Put the soybean sprouts in the pan. water. Salt, cook over high heat for about 1 minute, cook until boiling, turn to medium heat and continue cooking for about 3 minutes, season with the remaining seasoning sauce ②. (110g). Put the broth in the pan and cook over high heat for about 5 minutes, cook until it boils, and then add the seasoned beef. Radish. Fern. Platycodon grandiflorum. Cook the soybean sprouts for 2 minutes until boiling, turn to medium heat and continue to cook for about 10 minutes.
4
Season with clear sauce and salt, and cook for a while. Put the hot rice in a large bowl and pour in the miso soup.