48937this Isnt Your Babushkas Rice Cooker
Not long ago I wrote about rice cookers from a Korean company called CUCKOO . But it seems that I left something out. I've now learned that these rice cookers do more than just cook rice. In Russia people are using them to speed up the process of cooking a wide variety of dishes.
The company claims that dishes that used to require two or three hours in front of the stove take a fraction of that time in a rice cooker. There's also no open flame to keep an eye on and rice cookers are safer to use than ordinary pressure cookers.
Despite all the advantages of using a rice cooker to make an entire meal, most people are still unaware that these high-tech cooking machines can make more than rice. To change this perception, CUCKOO has rebranded its rice cookers as "Multicookers" in Russia.
To kick off it's rebrand, CUCKOO held an event for popular Russian food bloggers to see what kind of creative rice-cooker-cookable dishes they could come up with. The results were, as I'm told, delicious and included borscht, plov and even strawberry cake.
Fans of Korean food are also in luck. CUCKOO says that you can make countless Korean dishes in its rice cookers Multicookers, including my favorite galbi jjim (braised short ribs). Having made galbi jjim the traditional way on the stove before, I can tell you that it takes forever. I'm very eager to try the Multicooker method because you just put all of the ingredients into the cooker (beef short ribs, vegetable, sauce, etc.) press the cook button, and walk away.
If you already have a CUCKOO Cooker and can read a little Korean, the company's online recipe book is worth checking out: http://www.cuckoo.co.kr/products/ExplainList_Recipe.aspx
About the author by Sophie Choi
Born in Korea and raised on three different continents, I have always been enthusiastic to share the uniqueness of Korean culture and design. On top of that, the advanced level of Korean technology makes me proud to call myself Korean and motivates me to spread technology related news to more people around the world. The list of things I like (and like to do) is endless: Shopping, Gummy jellies, Lilies... and it goes on- Follow @advancedtechkr Twitter - https://www.facebook.com/AdvancedTechKOR
TWICE may best be rookies, yet they"re certain doing their section to lend a hand Korean agriculture!
Starting in 2006, the Ministry of Agriculture began a circulate to switch Pepero Day into Long Rice Cake Day to have a look at to assist Korean rice farmers. Rather than Pepero, they advised folks to hand out Korean basic rice cakes instead.
Well, two times is playing the movement! rather than Pepero, the women passed out long rice cakes to the fans that had come to look them on "The Show", writing, "2nd position on "The Show! Thank you ^0^. As of late was once imaginable thank you to ONCE like always! We gave Twice-Cakes to the ONCE that got here to the show for 11/11. How became it? We"ll have a wonder match again! Everybody who came to the are living show, everybody who supported us online! Thank you."
What a considerate gift! Do you watched this would grow to be a vogue for 11/11?
--> Kara′s Heo Young Ji published her strange appetite.
In an upcoming episode of KBS Joy′s A Meal′s Dignity, set to air on October 8, Kara′s Heo Young Ji will seem as a unique guest at the panel of judges.
Heo Young Ji expressed her excitement right through a contemporary recording, pronouncing "I sought after to satisfy everyone. I would like to test out a unique dish that I′ve never attempted before," leading Shin Bong Sun to say, "She talks mechanically, like an idol," drawing laughs.
As Heo Young Ji wished, the MCs and judges were presented with the most eldritch dish to date, ′ice cream fried rice. Heo Young Ji, who emptied her dish, said, "I like ice cream, and i love fried rice. I actually enjoyed it since the two things i adore are combined together," exhibiting her peculiar appetite.
MC Hong Jin Kyung reportedly expressed her shock, saying, "She doesn′t have any fears by way of food."
On the show, Shin Bong Sun also revealed she created a pretend scandal with Park Hwi Soon, on account of her choice to be funny. The episode will also feature a hangover soup made of leftover dried filefish and a gimbap recipe passed down to a lady from her mother-in-law. The display airs on October 8 at 8:20 p.m. KST.
Songpyeon or classic rice cakes remain indelibly related with Chuseok or Korean Thanksgiving, a straw ballot confirms. Korea space in Seoul, where site visitors can enjoy ordinary Korean culture whilst tasting Korean food and looking at performances, asked 303 other people what food comes to their brain first when they bring to mind Chuseok. A majority or 57 % of respondents acknowledged songpyeon, the sticky rice cakes full of healthy ingredients and fashioned like a crescent moon.
Next were galbijjim or steamed short ribs (11 percent), and jeon or Korean pancakes (11 percent). Asked why they named songpyeon, some 61 percent said because they are ready to handiest consume them at Chuseok, and 33 percent said because of the reminiscence of creating them in conjunction with their family.But in relation to favourite dishes, galbijjim took the pinnacle spot with 32 percent. Songpyeon got here far-off 2d with 21 percent, followed by way of jeon (10 percent).Asked what food they would counsel to foreigners, 25 percent said galbijjim, followed by galbi or grilled red meat ribs (20 percent). As for a Chuseok gift for their parents, 81 percent intended to give money, followed by fitness supplements (five percent) and trip tickets (five percent).
Korean Rice Cake Manufacturer has reportedly stunned the whole nation after being discovered to have been Distributing marjorly Contaminated Food
Korea’s number one rice cake manufacturer, Songhak Foods, brought shock to the Korean public when it was revealed on July 6 that the company had been distributing rice cakes containing E.coli and harmful pesticides to large marts and franchises from last June to January of this year. The amount of food distributed amounts to 18 billion won (approx. 16 million USD). Some sources state the contaminated food was distributed for a period of two years.
Despite the rice cakes having tested positive for E.coli and poisonous substances and being deemed unfit for distribution, Songhak Foods, in January of 2013, fabricated records for HACCP (Hazard AnalysisCritical Control Point) approval.
Moreover, when approximately 2,500 bags of rice in storage by the company produced large amounts of caterpillars last August, the insects were exterminated with pesticides, after which the rice was used as normal. Even after Songhak was ordered to halt production and sales by a local government body, they simply switched packaging, reports The Kyunghyang Shinmun.
Joseilbo quotes one police affiliate, who stated, “One company that received a delivery of 2700kg of rice cakes [from Songhak] conducted their own tests and saw that there were large traces of E.coli in the food and returned it all. However, instead of getting rid of the food, they passed it on to welfare facilities.”
The president of the company and 13 others have been booked without detention for violation of food sanitation laws.
According to MBC “News Desk,” Songhak foods has been number one in the rice cake and tteokbokki niche for the past three years, boasting annual sales reaching 50 billion won (approx. 44 million USD).
INFINITE"s Sunggyu appeared as a guest on KBS" "Kim Sung Joo"s Radio Gayo" on May 14 where he was asked what he would do if he reached #1 with his latest solo tracks.
He replied, "This is really hard. What should I do?"Kim Sung Joo said, "How about giving out rice cakes and holding a solo concert?"Sunggyu agreed, "Good idea. Solo concert. I think this will be good."
Be sure to support Sunggyu with his "27" album and title tracks "Kontrol" and "Only You" if you want to see him win #1 and fulfill his promises!
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Spring is here, and people are trekking in the mountains to take advantage of the beautiful weather and blossoming flowers. In the old days, people at this time of year would pick wild flowers to make flower rice cakes called hwajeon.
Pieces of dough from glutinous rice flour are rolled into a ball and pressed flat. Then the flower petals are placed on the disc and pan-fried on a low heat. It looks lovely and tastes great. Season it with a bit of sesame oil or sweeten with honey. Azaleas are the most popular flower for making hwajeon because they can be eaten raw as well, have a subtle bitterness, and a sweet aftertaste. Azaleas can be seen across the country. They blossom in spring and paint the hills a vibrant pink. Azaleas blossom before their leaves come out. They look as if they have five petals, but in fact they are sympetalous. But beware: the look-alike royal azalea is poisonous. The only way to tell the difference is that its flowers come at the same time as the leaves.
Thunder, a former MBLAQ member, has now opened his very own Instagram account, perhaps to signal a new start along with his new career as a solo artist and actor!
He already has surpassed 10,000 followers despite posting his first picture yesterday and only two pictures total. He uploaded a shot from a photo shoot he participated in as well as one from the press conference of his drama, "Make a Woman Cry," showing that he received a lot of rice wreaths from his supportive fans.
He thanked them with the message, "The press conference for drama "Make a Woman Cry".. This is really touching.. Thank you so much! Thank you for your support and love!"
You can follow him @shpthunder!
A photo posted by 천둥 ( 박상현 ) (@shpthunder) on Apr 13, 2015 at 8:12am PDT
드라마 여자를 울려 제작발표회.. 정말 감동적이다.. 너무 고마워요! Thank you for your support and love! #쌀화환#worldwideA+#천둥#드라마#여자를울려
A photo posted by 천둥 ( 박상현 ) (@shpthunder) on Apr 14, 2015 at 1:21am PDT
Yulia Moon is a young chef who explores her passion for tteok, or traditional rice cakes, by combining them with Western-style cakes. Moon, who used to work at a cafe serving Western-style desserts, sums up her approach by stating that she wants to "increase people"s familiarity with the tasty and healthful Korean rice cakes as a high-quality dessert"."Based on my experiences making Western pastries, I try to use eye-catching decorations to cater to the tastes of younger people, who tend to be trend-conscious and fascinated by new things", she said.
Bursting with color and flavor, Moon"s rice cakes are decorated with delicately crafted flowers, fruits and leaves. Her base is made from rice flour mixed with a wide range of ingredients including bean flour, black sesame seeds, chocolate, coffee, milk, mugwort, pumpkin and sweet potato.Her rice cakes are made strictly on a pre-order basis.One of the most popular cakes at Moon"s shop on a trendy street in the Hongik University area is a labor-intensive platter consisting of eight cupcake-sized cakes, each with a different flavor. The platter offers a range of delightful flavors, mixing Korean and Western traditions using chocolate, coffee, milk and tea. The ornate decorations not only look lovely, but also taste delicious.
Moon spends two to three hours on one rice cake, timing the process carefully so as to make each one perfect. To make her orders on time, she often begins her days in the very early morning and works late into the night. She is something of a perfectionist, so she doesn"t hire assistants or helpers. She enjoys working alone, although it can be time-consuming and hard work.Moon holds one-day or series of classes instead to share her techniques for rice-cake making. "I want to spread the passion I have for rice cakes", she said.Moon hopes to continue her experiment, making rice cakes that appeal to a wide variety of customers.
Dolsot bibimbap, or rice with assorted vegetables served in a hot stone pot, is a nutritionally well-balanced dish with various nutty grains like chestnut, ginko nut, pine nuts, beans, and other vegetables. And once eaten, you can pour hot water into the pot to make scorched rice soup as a dessert.There are many theories about the origin of the dish. Some say it was served to special guests at court, and some that it was served at a temple when esteemed guests came to pray, because the ingredients are easy to get in a monastery setting.
Cooking methods at court were different from how ordinary people cooked at home. Commoners usually cooked in bulk, making a mixture of rice, barley and millet topped with beans and potatoes in a large cast iron pot, which was heated by burning pine branches.But at court, cooks prepared rice for the king and queen separately in small stone pots over hardwood charcoal. On a large brazier, the cooks would light the charcoal, placing two long steel rods over the brazier to balance the stone pot and boil the water. Then they put the rice into the boiling water, stirring to maintain an even temperature until it gets sticky, rather like risotto. The thickness of the stone prevented the temperature from fluctuating, and the heavy lid prevented evaporation. Over time, the ways of making dolsot bibimbap diversified. Today many different kinds of rice and grains are used, adding ginseng, chestnut, dates, ginko nuts, sunflower seeds, pine nuts as well as seafood such as shrimps and oysters. A variety of water or broths made from beans or meat are used to cook rice for enhanced flavor and nutrition.