Korean Rice Punce Shik Hae Recipes

KOREAN SAEWOO BOKKEUMBAP (SHRIMP FRIED RICE)

Steps:

• Heat 2 tablespoons olive oil in a large skillet over medium heat and cook and stir carrot and green bell pepper until slightly softened, about 5 minutes; stir shrimp, onion, corn, and garlic into carrot mixture. Cook and stir until shrimp turn pink and are no longer translucent, 5 more minutes. Pour off any liquid. Turn heat to low and let mixture simmer.
• Heat 1 tablespoon olive oil in a separate skillet over medium heat; pour 2 beaten eggs into hot oil and scramble the eggs until firm and no longer runny, 2 to 3 minutes. Mix scrambled eggs lightly into shrimp and vegetables.
• Stir rice, oyster sauce, soy sauce, 1 tablespoon butter, and salt into shrimp mixture, tossing until rice is thoroughly combined with shrimp and vegetables and coated with sauce.
• Heat 1 teaspoon butter in a small nonstick skillet over medium heat until butter stops foaming; break 1 of the 4 remaining eggs into the hot butter. Cover skillet and let egg cook until the bottom is slightly browned, the yolk is runny, and the top of the white is slightly firm, about 3 minutes. Set egg aside. Repeat with remaining 3 eggs.
• Serve shrimp fried rice topped with fried eggs. For a nice presentation, fill a bowl with 1/4 of the fried rice, press lightly to compact, and turn fried rice out onto a serving plate in a dome shape; top with a fried egg. Repeat with remaining rice and eggs.

KOREAN RICE PUNCE (SHIK HAE)

Steps:

• Put barley in 1 gal of water and let soak for 2 hours. Mix the barley with hands until the water becomes cloudy. Strain liquid out and set aside. Repeat using the remaining 1/2 gal.
• Put the partially cooked rice into the liquid and mix with your hands until no rice is clumped together. Pour liquid and rice mixture into the crock-pot and put on warm for 4-5 hours. Some of the rice will start to float on the surface.
• Pour the mix into a large pot and bring to a boil over low heat(so the mix doesn't burn). Add sugar to taste. Remove from heat and place in refrigerator to cool.
• To serve mix well and put 2-3 pine nuts in each glass for garnish.

BULGOGI

Steps:

• Cut steak into pieces about 1 inch wide, 3-4 inches long, and 1/4 inch thick.
• Toast sesame seeds over medium high heat about 5 minutes until they start to turn dark brown.
• Place sesame seeds in a medium bowl and mix thoroughly with salt.
• To sesame salt, add remaining ingredients and mix into uniform marinade.
• Add sliced beef and mix thoroughly with marinade.
• Cover and refrigerate at least 2 hours mixing periodically to ensure beef is covered in marinade.
• Broil beef in oven about 3-4 minutes on each side, or until done.
• Alternatively grill over charcoal a couple minutes on each side.
• Serve over rice with pieces of lettuce.
• Eat wrapped up in lettuce, or use some rice wrappers and place beef, rice, and lettuce in them and roll up.
• Serve with kimchee and a little gochujang (Korean chili paste).

KOREAN-STYLE FRIED RICE

Steps:

• Heat oil in a large skillet over medium heat. Add garlic and cook until fragrant and sizzling, about 3 minutes. Add cooked rice, chicken, and kimchi and stir-fry until all ingredients are well combined and rice starts to dry out, 3 to 5 minutes. Season with soy sauce and pepper and stir-fry for 2 more minutes.
• Remove from heat and drizzle sesame oil on top.