Getting ready for a date...

Recipe for Danhobakjook
Danhobak-jook with Saealshim
aka sweet pumpkin porridge with mochi
Saealshim translates to heart of a bird’s egg. It signifies rebirth and a new start. I thought there’s no better food to start the new year with!
1 kabocha,
1 tbsp glutinous rice flour
2-4 tbsp sugar, depending on desired sweetness level
2L water / dashi stock / veggie stock
2 tsp kosher salt
Saealshim
1 cup glutinous rice flour
½-¾ cup boiling water, (depends by brand! )
½ tsp kosher salt
1. Cut the kabocha in half. Scrape the seeds out.
2. Steam the kabocha for 15 minutes or until the inside is soft.
3. Scrape the kabocha flesh. Optionally, blend for a smoother consistency.
4. Add the puree and stock. Simmer on medium low heat.
5. Once it comes up to temperature, add the saealshim and cook until soft, around 10 minutes.
6. Add glutinous rice flour to thicken the soup. Whisk for any dry lumps.
7. Flavor with salt and sugar to desired taste. Enjoy!
Saealshim
1. Drizzle in boiling water to glutinous rice flour and salt mixture.
2. Using chopsticks, mix the dough until a ball forms.
3. Knead the dough for 5 minutes until it’s smooth like a baby’s butt
4. Divide the dough into 15 pieces.
5. Roll the dough into little spheres.
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Sotbap Recipe
Take a look at this mushroom sotbap recipe I wrote awhile ago!
Same logic, just different toppings. Nappa cabbage and frozen porkbelly has more moisture than mushrooms, so put 80% of the water written in the recipe!
Ingredients
200g frozen pork belly
2 cups nappa cabbage
1 ½ cup white rice
1 tbsp soy sauce
green onion
Sauce
3 tbsp gochugaru
2 tbsp soy sauce
2 tbsp black vinegar
2 tbsp honey
1 tsp sesame seeds
1 tsp sesame oil
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Myulchi Bokkeum
Ingredients
1 cup dried myulchi
¼ cup crushed walnuts
2 tsp soy sauce
1 tbsp honey
2 tbsp laoganma chili crisp oil
Music
NY Connection- Andreas Dahlback
Salamanca- Sarah, the Illstrumentalist
The fun side of life - Bireli Snow
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