Rea's World

Mandu Korean dumplings made of thinly rolled flour dough and a filling of ground meat and vegetables. Usually served with a dipping sauce made of soy sauce and vinegar, or with chili-speckled soy sauce. If the dumplings are grilled or fried, they are called gunmandu (군만두); when steamed jjinmandu (찐만두); and when boiled mulmandu (물만두) . Ingredients 1 cup of ground pork 2 cups of groud beef 2 cups of chopped buchu (Asian chives) 4-5 soaked Shiitake mushrooms half onio half package of tofu 3 cloves of minced garlic salt sugar sesame oil vegetable oil fish sauce egg green onion mandu skins (60 disc)  Ingredients Make filling Place 1 cup of ground pork and 2 cups of ground beef into a big bowl. Add 1 ts of salt, 1 tbs of sesame oil, ½ ts of ground pepper and mix it by hand and push the mixture of meat on the side of the bowl. Wash some Asian chives ( buchu ). and dry well with a paper towel or cotton cloth. Chop them into 2 cups' worth of chives. Ad...

Pine Nut Porridge Pine nut juk is a simple Korean porridge that is thought to be health. Pine nuts porridge is considered healthy and pine nuts have a lot of nutrients and vitamins (vitamin A, C & D). Koreans eat this for breakfast, but usually, jat juk used to be saved for special occasions because pine nuts are expensive and not always available. It is creamy, and it has a very good nutty flavor. This porridge is good for people who cannot chew or digest food well. It is also good for somebody that does not have much appetite. 잣 (jat) = Pine nut 죽 (juk) = Porridge Recipe Ingredients: Pine nuts, rice, salt and water. Directions (for 1 serving) Pine nuts Soak 1/3 cup of short-grain rice in cold water for 1-2 hours. Rinse and drain and put it into a blender.  Add 2 tbs pine nuts (with the tip removed) and 2 cups of water to the blender. Blend the mixture finely for about 3 minutes, until it turns into a milky white liquid. Pour the liquid into a ...

Nutritious Grain Rice/ Multi Grain Rice (잡곡밥)  Bap made with multi grains such as rice, beans, millet, red beans, etc. One version of japgokbap is ogokbap (five grain rice). Although rice is the staple food for Koreans, they also use other grains. They often combine four other grains with glutinous and regular rice (most commonly glutinous sorghum, glutinous millet, dried black beans and dried sweet beans). Each are cleaned and soaked separately then cooked until the grains have expanded and are well done. The various grains used differ between areas. Koreans tended to use those grains that they planned to plant in the coming year. In the past, Ogokbap was also a substitute of Yakshik for commoners who could not afford to have the ingredients like jujubes, chestnuts, and pine nuts for Yakshik on the first full moon day. From olden days, Koreans have regarded the first full moon day of the year as an important day. People cooked five-grain rice on that day and shared it with...