出汁漬け（オクラとめかぶの出汁漬け）｜だれウマ【料理研究家】さんのレシピ書き起こし
Who horse [cooking expert] Time required : 10minutes
#Korean cuisine
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#Drink
#作り置き
Korean rice juice, Sikhye ｜ 스윗더미. Sweet The MI's recipe transcription
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Ingredients
- Yokkilum : 500g
- （A）水 : 1L
- 米 : 500g
- （B）水 : 350g
- （C）水 : 4.5L
- 砂糖 : 適量
Time required
30minutes
Procedure
-
1)
Soak Yokkilum in water
00:18
Put Yokirum in a strainer bag and put it in a bowl.
Pour the water of (A) into a bowl, soak the bag and leave it for 1 hour. -
2)
Cook rice
01:10
Sharpen the rice, put it in the inner pot, and add the water from (B).
Put it in a rice cooker and cook the rice. -
3)
Take the soup stock of Yokkilum
03:10
Knead 1 and transfer the soup stock to another container.
Add the water of (C) to the bag in several batches and knead each time.
After removing all the soup stock, leave it for 1 hour. -
4)
シッケを保温する
05:37
炊き上がったご飯に出汁を加えて浸し、砂糖を加えて混ぜる。
炊飯器の蓋をし、8時間保温をする。 -
5)
仕上げる
06:45
4を鍋に入れて出汁を加え、火にかけてひと煮立ちさせる。
容器に入れ、冷蔵庫で冷やしたら完成。
Point
・ Malt flour can be used as a substitute for yokkirum.
・ Adjust the sugar to your liking.
・ If you want to have a strong taste, you can keep it warm with a rice cooker without leaving it for 1 hour.
・ If you like, it is recommended to top with pine nuts.
・ Adjust the amount of yokkilum and water to your liking.
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