The Best of Korean Cuisine by Karen Hulene Bartell

Author:Karen Hulene Bartell
Language: eng
Format: mobi, epub, pdf
ISBN: 9780781809290
Publisher: IB Dave's Library
Published: 2002-01-02T08:00:00+00:00

This delectable sauce is perfect for dipping. Use with dumplings (page 78) or sweet and sour pork.

Combine all the ingredients. Allow to rest for 30 minutes for flavors to marry.

YIELDS I SCANT CUP.

Hint: Grind sesame seeds (kkae so gum) to better release their pungent flavor. Simply place the seeds in a rounded cup and crush them with the back of a teaspoon.

YAK BAI'

Soak the rice in water for a minimum of 3 hours. Drain the rice.

Peel and quarter the chestnuts. Seed the dates. Combine the chestnuts, dates, raisins, sugar, soy sauce, and cinnamon. Allow flavors to marinate for an hour.

If using a rice cooker, pour 2 teaspoons sesame oil into a 5-cup rice cooker. Add the rice and 1 %2 cups water. Follow the rice cooker's directions.

1J. steaming the rice, bring the oil, rice, and water to a boil in a 2quart pot. Lower the heat, cover, and simmer for 25 minutes, or until the moisture has been absorbed. Remove from the heat and allow to steam for 10 minutes.

When the rice is done, fold in the chestnut mixture. Add the pine nuts. Mix thoroughly. Spread the remaining 2 teaspoons sesame oil on a cookie sheet. Spread the rice mixture evenly and press to flatten. When the chewy dessert has cooled, cut with a wet knife.

YIELDS 1 DOZEN (1-INCH) SQUARES.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.