Sesame Brown Rice

Medium-grain brown rice, often sold as short-grain brown rice, has a sticky texture and a nutlike aroma and taste. Asian sesame oil, which has a rich toasted flavor, complements the distinctive nature of the rice. If there are leftovers, transform them into a rice salad by adding grated carrot and a generous drizzle of rice vinegar.

Ingredients:

2 3/4 cups water
1 cup medium-grain brown rice
1/2 tsp. kosher salt
2 tsp. sesame seeds
1 tsp. Asian sesame oil
1 Tbs. thinly sliced green onions

Directions:

In a saucepan over high heat, bring the water to a boil. Add the rice and salt, stir once, reduce the heat to low, cover and cook, without stirring, until all of the water has been absorbed and the rice is tender, 35 to 45 minutes.

Meanwhile, in a small, dry fry pan over medium heat, toast the sesame seeds until they are fragrant and have taken on color, about 2 minutes. Pour the seeds onto a plate and set aside.

Carefully lift the cover of the saucepan so that no condensation drips into the rice. Drizzle the sesame oil evenly over the top and sprinkle with half of the sesame seeds. Gently fluff the rice with a chopstick or the handle of a wooden spoon.

Spoon the rice into a warmed serving dish. Sprinkle with the remaining sesame seeds and the green onion. Serve immediately. Serves 4.

Adapted from Williams-Sonoma, Essentials of Healthful Cooking, by Mary Abbott Hess, Dana Jacobi & Marie Simmons (Oxmoor House, 2003).

Mocha Bread with Cream Cheese Filling

This recipe has three parts – the bread dough, the mocha “biscuit” bread cover, and the cream cheese filling.D
I had bread like this at Lotte Department Store in Korea, and wanted to replicate the recipe.
First, make the bread dough. While it rises (the first time), make the biscuit. While the biscuit is in the fridge, make the cream cheese filling. Then combine by making cream cheese logs, wrapping the bread dough around it, and then wrapping the biscuit around that. Ta da! Instant yum!

BREAD DOUGH RECIPE:

2 c bread flour
2 tbsp sugar
1/2 tsp salt
1.5 tsp dry yeast

Mix dry ingredients.

1 c milk
2 tsp instant coffee
1 egg

microwave wet ingredients for 40 sec

Mix wet and dry ingredients in kitchenaid bowl.

Start kitchenaid. Mix.

Add:

2 tbsp (1/4 stick) butter (room temperature)

Kitchenaid for 9 min. (I mixed it for just 1 minute on high speed because my mixer was bouncing around too much; it was fine).

Add:

1 handful chopped walnuts (optional)
1 handful cranberries (dried) (optional)

Kitchenaid for 2 min. (I just hand kneaded the dough; it worked fine).

LET RISE until double in size, around 30-60 min. While the bread dough is rising, make the biscuit below.

BISCUIT RECIPE:

3 tbsp butter (room temperature)
1/3 c sugar

Mix.

Add 1 egg. Mix.

Add:

1 tbsp milk
2 tsp instant coffee.

Mix.

Add:

1 c all purpose flour (sifted)
1/2 tsp baking powder.

Mix wet and dry biscuit ingredients.

Refrigerate biscuit dough until bread dough finishes first fermentation. While the biscuit is in the fridge and the bread is rising, make the cream cheese filling.

CREAM CHEESE FILLING:

8 ounces cream cheese
1/2 cup sugar
3 tbsp all purpose flour
1 large egg, lightly beaten
2 tsp vanilla

Directions: Mix till smooth. Refrigerate until bread has finished its first rise.

PUTTING IT ALL TOGETHER:

Roll out the bread dough, about 8 in diameter.

Take cream cheese filling out of the fridge. It should be pretty solid. Place it in the center of the bread dough, and wrap the bread dough around it (fold up, fold down, and fold both ends in and wrap under the loaf).

Now roll out the biscuit dough, about 9 in diameter. Wrap around the bread dough loaf.

Let dough rise a second time 30-60 minutes.

Bake at 350 degrees Farenheit for 25 min. (Baking time may need to be adjusted, that is the time for when the dough is divided into four rolls and there is no cream cheese frosting).

Enjoy!

Cubed Radish Kimchi (V2)

I tried the Maangchi recipe. It didn’t work out. (Too spicy, too garlicky, too acidic).

Here are my proposed amendments for the next time I make this.

CUBED RADISH KIMCHI

YIELD: Makes 2 spaghetti sauce bottles full

INGREDIENTS:

4 lbs Radish/daikon/korean radish (rinse in cold water, pat dry, cut into 3/4 inch or 1 inch cubes)

Add:

2 tbsp salt
4 tbsp sugar

Let sit for 30 min.

Drain radish juice from bowl. Reserve. (DO NOT throw away!!)

Add:

1 tsp minced ginger
1/3 – 1/2 c mild coarse hot pepper flakes (tae yang cho, deol mae woon gochugaru) [DO NOT sub with paprika or Indian chile powder; it is NOT the same](First add the 1/3 cup then taste it; if you need more spice, another 2 tbsp will take it up to 1/2 c)
1/8 c soy sauce (optional)
1/3 c radish juice
1/2 apple, diced (optional, but adds natural sweetness)(I like fuji or gala apples)
1 small korean pear, diced (optional, but adds natural sweetness)(DO NOT substitute any other types of pears, it will wreck the recipe!!)

Mix well. Jar (I like glass pickle or jam jars, sterilized).

EATING OPTIONS:

1. Right away.

2. Let ferment at room temperature a few days, then fridge, then eat. (I live in Chicago, and made this in the fall, when temperatures are 30-50 F; if you live somewhere warmer, you might need less fermentation time.)

---

The above are my proposed amendments when I make this recipe again.

Below is the original recipe. 

NOTE TO SELF: DO NOT MAKE THE ORIGINAL RECIPE AGAIN.

Full recipe here: http://www.maangchi.com/recipe/kkakdugi

Cliff Notes:

CUBED RADISH KIMCHI

INGREDIENTS:

4 lbs Radish/daikon/korean radish (rinse in cold water, pat dry, cut into 3/4 inch or 1 inch cubes)

Add:

2 tbsp salt
2-3 tbsp sugar

Let sit for 30 min.

Drain radish juice from bowl. Reserve. (DO NOT throw away!!)

Add:

2 tbsp minced garlic (6 cloves)
1 tsp minced ginger
4 stalks of chopped green onions
2/3 c mild coarse hot pepper flakes (tae yang cho, deol mae woon gochugaru) [DO NOT sub with paprika or Indian chile powder; it is NOT the same]
1/4 c soy sauce
1/3 c radish juice

Mix well. Jar (I like glass pickle or jam jars, sterilized).

EATING OPTIONS:

1. Right away.

2. Let ferment at room temperature a few days, then fridge, then eat.

Korean Mocha Bread Recipe (Ki Jay Bakery) [US Measurements]

This receipe looks great, I love how it is explained. I wish the recipe was written out somewhere though. And of course translated from metric, as I’m American.

This recipe is made in two parts. Part one is making the bread dough and letting it rise. Part two is making the crackly sweet mocha covering (called a biscuit), which is rolled out with a rolling pin (like an Indian Roti!) and wrapped around the bread dough.

Mocha Bread – (a little overdone :() The baking time has been adjusted to ensure that if you use this recipe, your bread won’t come out overdone like mine. (It’s burnt, but still tastes great!)

BREAD DOUGH RECIPE:

2 c bread flour
2 tbsp sugar
1/2 tsp salt
1.5 tsp dry yeast

Mix dry ingredients.

1 c milk
2 tsp instant coffee
1 egg

microwave wet ingredients for 40 sec

Mix wet and dry ingredients in kitchenaid bowl.

Start kitchenaid. Mix.

Add:

2 tbsp (1/4 stick) butter (room temperature)

Kitchenaid for 9 min.

Add:

1 handful chopped walnuts
1 handful cranberries (dried)

Kitchenaid for 2 min.

LET RISE until double in size, around 30-60 min. While the bread dough is rising, make the biscuit below.

BISCUIT RECIPE:

3 tbsp butter (room temperature)
1/3 c sugar

Mix.

Add 1 egg. Mix.

Add:

1 tbsp milk
2 tsp instant coffee.

Mix.

Add:

1 c all purpose flour (sifted)
1/2 tsp baking powder.

Mix wet and dry biscuit ingredients.

Refrigerate biscuit dough until bread dough finishes first fermentation.

The video does not specify how long the first fermentation is. I’d go with 30 minutes.

Divide fermented bread dough into 4 round balls.

Roll out each ball of bread dough with a rolling pin into a circle (like a pie crust) about 8 inches in diameter.
Roll up like a fruit roll up (or like how you do cinnamon rolls).
Pinch ends and wrap under the elongated loaves. This makes it look cute and professional.

Now you need to roll out the biscuit dough into a flat disc (like a pie crust) and cover the bread dough rolls.
Roll the biscuit dough between two sheets of plastic wrap because it is sticky and unmanageable.
The biscuit dough is rolled into roughly a 9 inch diameter circle.

Wrap the biscuit dough around the bread dough loaves.

Let dough rise a second time. The video doesn’t say how long, I would go with 30 minutes again.

Bake at 350 degrees Farenheit for 20-25 min.

Enjoy!

Korean Mocha Bread Recipe (Ki Jay Bakery)(Metric)

This receipe looks great, I love how it is explained. I wish the recipe was written out somewhere though. And of course translated from metric, as I’m American.

This recipe is made in two parts. Part one is making the bread dough and letting it rise. Part two is making the crackly sweet mocha covering (called a biscuit), which is rolled out with a rolling pin (like an Indian Roti!) and wrapped around the bread dough.

Mocha Bread – (a little overdone :() The baking time has been adjusted to ensure that if you use this recipe, your bread won’t come out overdone like mine. (It’s burnt, but still tastes great!)

METRIC:

BREAD DOUGH RECIPE:

300g bread flour
2 tbsp sugar
1/2 tsp salt
6g dry yeast

Mix dry ingredients.

110 g milk
10g instant coffee
1 egg

microwave wet ingredients for 40 sec

Mix wet and dry ingredients in kitchenaid bowl.

Start kitchenaid. Mix.

Add:

30g butter (room temperature)

Kitchenaid for 9 min.

Add:

1 handful chopped walnuts
1 handful cranberries (dried)

Kitchenaid for 2 min.

BISCUIT RECIPE:

40 g butter (room temperature)
60 g sugar

Mix.

Add 1 egg. Mix.

Add:

1 tbsp milk
2 tsp instant coffee.

Mix.

Add:

150 g all purpose flour (sifted)
1/2 tsp baking powder.

Mix wet and dry biscuit ingredients.

Refrigerate biscuit dough until bread dough finishes first fermentation.

The video does not specify how long the first fermentation is. I’d go with 30 minutes.

Divide fermented bread dough into 4 round balls.

Roll out each ball of bread dough with a rolling pin into a circle (like a pie crust) about 8 inches in diameter.
Roll up like a fruit roll up (or like how you do cinnamon rolls).
Pinch ends and wrap under the elongated loaves. This makes it look cute and professional.

Now you need to roll out the biscuit dough into a flat disc (like a pie crust) and cover the bread dough rolls.
Roll the biscuit dough between two sheets of plastic wrap because it is sticky and unmanageable.
The biscuit dough is rolled into roughly a 9 inch diameter circle.

Wrap the biscuit dough around the bread dough loaves.

Let dough rise a second time. The video doesn’t say how long, I would go with 30 minutes again.

Bake at 350 degrees Farenheit for 20-25 min.

Enjoy!

Korean Mocha Bread Recipe

Ate delicious mocha cream bread at Lotte Dept Store in Myeongdong.

Best. Bread. EVER.

Can’t find the recipe online.

So first, a little research into “Korean Mocha Bread recipes”. Then later I’ll try to figure out how to add the cream cheese filling to the bread.

REFERENCE SITES AND VIDEOS:

(Recipe not written out, spoken during the video)

http://www.verascookbook.com/2012/11/korean-style-mocha-bread_24.html

http://www.misscooktocook.blogspot.com/

http://hungry4sweets.blogspot.com/2012/01/korean-mocha-bread.html

http://mistyyoon.com/2010/10/15/roti-buns/

http://allrecipes.com/recipe/mocha-java-bread/