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Epoch Times
25-04-2025
- General
- Epoch Times
Korean Multigrain Rice (Japgokbap)
It's somewhat ironic that this style of multigrain rice, born out of necessity during the Korean government's campaign to limit rice consumption, is once again popular, for both its flavor and its nutrition. Umma's [Mom's] japgokbap (jahp-ggok-bbahp) is a hearty rice blend featuring a variety of textures and tastes to keep you coming back for another bite, and it's the most frequently eaten rice in our home. It combines the fluffy texture and mild flavor of white rice with the crunchy texture and nuttiness of quinoa, studded with tender beans throughout. This rice offers diverse yet harmonious flavors—just as Halmeoni [Grandma] preferred. And, inspired by Halmeoni, Umma includes no trace of barley. Whenever Halmeoni managed to obtain a sack of white rice during the 'no-rice days' campaign, she would forgo barley and stretch her limited supply by mixing in beans and various other grains. To make this rice convenient to prepare anytime, Umma cooks large quantities of beans in her pressure cooker and freezes them to keep on hand. The cooked beans can be frozen for up to 1 month (or refrigerated for up to 3 days). To store leftovers of the rice, seal the warm rice with a lid and let the rice cool to room temperature, then refrigerate. Reheat leftovers in the microwave, adding 1 tablespoon water per serving of rice. Umma's Kitchen Wisdom: Since I make this rice so often, I always keep cooked soybeans and chickpeas on hand in the freezer (an electric pressure cooker is a super convenient way to cook them), but you can also use canned soybeans and chickpeas. I sometimes rotate dried pinto beans into the mix, applying the same cooking method and duration. Feel free to substitute any other type of beans that you prefer. —Nam Soon Ahn Total Time: 1 hour Serves 4 to 6 1 cup (208 grams) short- or medium-grain white rice 1/3 cup (66 grams) prewashed quinoa 2 1/4 cups water 1/3 cup (54 grams) cooked black soybeans (recipe follows) 1/3 cup (52 grams) cooked chickpeas (recipe follows) 1/3 cup (50 grams) frozen green peas Add the rice and quinoa to a medium bowl and cover with 2 inches of water. Using your hands, gently swish the rice and quinoa to release excess starch. Carefully pour off the water, leaving the rice and quinoa in the bowl. Repeat 2 or 3 more times, until the water runs almost clear. Using a fine-mesh strainer, drain the rice and quinoa. Related Stories 4/18/2025 4/18/2025 For an electric rice cooker: Transfer the rice and quinoa to the cooking chamber of a 5- to 6‑cup electric rice cooker. Stir in the water, soybeans, chickpeas, and peas. Cover and cook on the standard rice setting according to the manufacturer's directions. The machine will automatically shut off when cooking is completed (typically indicated by the 'Keep Warm' light turning on). Once the cooking is complete, immediately fluff the rice with a moistened rice paddle or silicone spatula (this ensures even texture and moisture distribution). Serve. For the stovetop: Transfer the rice and quinoa to a large saucepan. Stir in the water, soybeans, chickpeas, and peas, and bring to a boil. Reduce the heat to low (medium if using an electric stove), cover, and cook until the rice is tender and the water is fully absorbed, about 20 minutes. Turn off the heat and let it sit for 15 minutes to finish cooking. Immediately fluff the rice with a moistened rice paddle or silicone spatula. Serve. Pressure-Cooker Beans You'll need a 6- or 8‑quart electric pressure cooker. This recipe can be easily doubled (the cooking time is the same). Feel free to combine chickpeas and soybeans together, but be aware that the black soybeans will bleed color onto the chickpeas. Total Time: 15 minutes, plus 8 hours soaking Makes 4 cups 1 1/2 cups (292 grams) dried chickpeas or black soybeans, picked over and rinsed Soak the beans in 1 quart cold water in a large container for at least 8 hours or overnight. Drain and rinse well. Add about 1 inch water and a collapsible steamer basket to an electric pressure cooker (the water should not hit the steamer basket). Add the beans to the basket in an even layer. Lock the lid in place and close the pressure-release valve. Select the high-pressure cook function and cook for 7 minutes. Turn off the pressure cooker and quick-release the pressure. Carefully remove the lid, allowing the steam to escape away from you. Remove the steamer basket from the pot and let the beans cool to room temperature. Excerpted from '
Epoch Times
25-04-2025
- Entertainment
- Epoch Times
Seasoned Cilantro and Radish Shreds (Gosu Musaengchae)
This recipe holds a meaningful significance, as it originates from North Korea. Given that North Korea's culinary history is not widely known, this recipe offers a rare glimpse into the food culture of this secluded country. For Umma [Mom], this recipe is a cherished part of our family's heritage, passed down by Halmeoni [Grandma], who was born and raised there. Halmeoni grew up with this dish and continued to make it whenever possible, instilling in us a deep appreciation for our culinary roots. Although the correct name is technically gosu musaengchae (goh-soo moo-saeng-chae), Halmeoni always referred to this dish as gosu kimchi. Eat it like a salad—there's no fermentation involved, and it's best enjoyed during the fall and winter months, when Korean radish is in season. This dish is refreshing, punchy, and bursting with cilantro flavor that beautifully complements the Korean radish. Styled Food Shot, gochugaru, maesil cheong Styled Food Shot A Kitchen Conversation Between Sarah Ahn and Her Mother Nam Soon Ahn (Umma): Smell this. Do you smell the cilantro? Sarah Ahn: Yes, it's very strong and lively. Umma: That smell brings me back to the days when Halmeoni and neighborhood women made gimjang kimchi [the traditional seasonal gathering of people to make large batches of kimchi]. She would serve this banchan to the other women. Related Stories 4/18/2025 3/8/2024 Sarah: Is cilantro a part of Korean cuisine? Umma: North Koreans are familiar with using cilantro in their food. It's a part of the cuisine. This is a North Korean dish that I learned from Halmeoni. When she visited us here in the United States years back, I remember her gasping when she saw cilantro at the grocery store. She said in amazement, 'Unbelievable, America has cilantro too?' Sarah: Why was she so shocked? Umma: Cilantro wasn't readily available in South Korea during Halmeoni's time, although it was abundant in North Korea while she was growing up. When she discovered how easily accessible cilantro was in America, it came as both a shock and a delight to her. Total Time: 30 minutes Makes 8 cups; Serves 8 1 1/2 pounds (680 grams) Korean radish, trimmed and cut into 3-inch matchsticks 2 1/2 tablespoons sugar 2 1/2 tablespoons gochugaru 2 tablespoons distilled white vinegar 11/2 tablespoons maesil cheong (plum extract syrup) 1 tablespoon fish sauce 1 tablespoon minced garlic 2 teaspoons fine salt 2 tablespoons sesame seeds, toasted 6 ounces (170 grams) cilantro sprigs, ends trimmed, cut into 3‑inch lengths Toss the radish gently in a large bowl with the sugar, gochugaru, vinegar, maesil cheong, fish sauce, garlic, salt, and sesame seeds until evenly coated. Add half of the cilantro and toss to combine, separating strands of cilantro that stick together; repeat with the remaining cilantro. Serve, or refrigerate for up to 2 days. Excerpted from '
