Deep Pot & Lid: You need a deep pot and lid to make broth. This makes it easier to cook larger batches and to ensure all ingredients are submerged in the water while simmering. Mesh Strainer: A fine mesh strainer…
Categories of Korean Broth
There are two main categories of Korean broth: Vegetable broth (채수) and Protein Broth (육수). Vegetable broth can be made with dried seaweed, dried mushrooms, fresh radish, onion, green onion, garlic, or carrot. Protein broth can be made with dried…
How to Store Cooked Rice & Grains
You can store your rice and grains in different ways depending on when you plan to eat your rice. Storing Rice in a Rice Cooker After cooking your rice in the rice cooker and enjoying it, stack the remaining rice…
Rice Cooking Vessels & How to Use Them
The Original Rice Cooking Vessel One of the most traditional rice cookers used is called the Gamasot (가마솥). I will not be teaching how to use this traditional vessel because people do not have this in their home usually. But…
Korean Terms for Rice
Here are some Korean terms for rice. The expression ”밥 먹었어요? (bap mo-go-yo)” means “have you eaten yet?”
Prepping Rice & Grains: This Applies to All Rice Mixes
You can make rice mixes using a variety of different kinds of rice and grains. But when you prep your rice or grains you need to keep in mind the soaking times. If you need to soak white rice, then…
