Korean Rice Punce Shik Hae Food

SIKHYE

Steps:

• In a large bowl, combine malt powder and water. Stir well, then let stand undisturbed until all the powder settles to the bottom, about 2 hours.
• Meanwhile, cook rice according to usual method (in a pot or a rice cooker). When rice is fully cooked, rinse it in cold water to remove any surface starch.
• Drain and reserve the clear liquid from step 1; discard the dregs.
• Combine the clear liquid with the cooked rice, 1 cup sugar and the sliced ginger. If you can't fit all the liquid in the pot, that's okay, just refrigerate the excess. If you have a rice cooker with a "warm" setting, use that, or a crockpot set to "warm", or a very low oven (125-150F). Keep on warm 4-5 hours, until a few grains of rice are floating on the surface.
• Separate the rice from the liquid, reserving both. Rinse the rice in cold water, cover and refrigerate. Pour the liquid into a large pot, along with the ginger slices. If you had leftover liquid in the previous step, add it in as well. Bring the liquid to a boil, adding another 1 cup of sugar. Skim off and discard any foam that forms. Boil until no more foam rises. Remove and discard the ginger. Cool the liquid to room temperature, then refrigerate.
• To serve, place a spoonful of rice and a few pine nuts in a glass or a tea bowl. Add the cold sikhye and drink.

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.

KOREAN FRIED RICE

Steps:

• Cook the rice following pack instructions. Meanwhile, in a bowl, mix the steak strips with the chilli sauce to marinate.
• Heat 1 tbsp of the oil in a large frying pan or wok over a high heat and stir-fry the meat for 2 mins until beginning to colour. Don't be tempted to overcook the steak at this stage as you want it slightly pink in the centre. Once done, set aside on a plate.
• Add the garlic and most of the spring onions and chillies to the pan, reserving some to serve, and continue to stir-fry for 2 mins. Add the cabbage and cook gently for 10-12 mins until beginning to soften.
• Return the rice and steak to the pan and mix everything together until well combined. Sprinkle over the sesame seeds, the reserved spring onions and chillies, and drizzle over more chilli sauce to serve.