Using a pressure cooker is convenient because it can positively impact the texture of the rice. It uses concentrated steam to cook the rice and can be quicker than other methods.
Rice cooked with a Pot & Lid
You can cook a variety of rice mixes using a pot and a lid. This method is very accessible to everyone and can produce a great batch of rice that is fluffy and cooked completely. Check my other blog posts…
Korean Cooking Wine 맛술 (mat-sul)
맛술 is a broad category that refers to any kind of cooking alcohol. Cooking alcohols like 미림 fall under this category. Even though it refers to a broader category, you can see bottles labeled 맛술 on the shelves of Hmart…
Sea String 꼬시래기/꼬시락 (kko-si-rae-gi)
Sea string is a type of seaweed. It is thin and stringy with a slightly bumpy texture/feel. It has a mild flavor and slightly crisp bite. It is usually sold salted or dried. When using fresh sea string, wash it…
Barley Croaker 보리굴비 (bo-ri-gul-bi)
This larger variety of croaker is a different kind of croaker, it was stored in an oongi with barley rice (보리쌀) and left there for some time (months). This was a method of preservation that was used in the past…
Beef Striploin (채끝 / chae-kkeut)
I followed a Korean cut classification that aligns with how these meat cuts are organized in Korean standards. Some cuts of meat may be next to or near the main classification but still be considered to fall under that category….
