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Happy Friday everyone,
It has been a very crazy and busy week. We have already done one cooking show today, we have two more tomorrow and hopefully we are having a guest on the cooking show this week to do some fermentation!
We are getting through our goals so fast, I couldn’t be more proud of the little thing that I am trying to create!
The history of medicine in Korea is very old; but a lot of what the have done since about the 15th-16th century stems from when there was a huge Chinese migration. (We also see this in Japan which we will about next week.)
But we see that yaksik-dongwon ‘food and medicine from the same source’ actually can be seen in records from 3000BCE so way before China started colonizing. This roots from the idea that you can heal the body through food. We see a lot of this in what sort of herbs and food processes that they have used for centuries.
When ‘The Three Kingdoms’ came around, we see the influence from other cultures such as Japan and China; which have the same basis of food as medicines.
Korea specifically have used fermentation in their medicines for long before we see them used in China or Japan.
Speaking of Japan, during the Japanese occupation of 1910 which destroyed Korea’s mentality, stability, and almost all of their culture, Japan made it illegal to practice traditional medicine.
This was for almost a 60 year period, luckily people still wrote down and practiced their traditional medicine, helping for it to continue after occupation.
Traditional medicine seems to be taking a hit right now, at least according to western media in attempts to prove it or disprove it with science. But I encourage you to go to websites like https://www.korean-culture.org/eng/webzine/201910/sub02.html which are written by Koreans to explain more! (Also if they have a donate button, donate and lets keep history going!)
All I have to say about this recipe is really customize it how you want and if you need inspiration definitely go to people like https://www.koreanbapsang.com/dakjuk-korean-chicken-porridge/ to see what she does. Mine has spice because it was something that my body was craving that day and it helped to really center me after a few weeks of sickness at this point.
Gochujang Juk
Supplies Needed
Medium stock pot
Chef’s Knife
Measuring spoons
Spatula or a cooking spoon
Ingredients needed
2 cups of rice
1 carrot chopped
1 onion chopped
6 cloves garlic minced
2 tbs gochujang
1 tbs gochugaru
1 red bell pepper chopped
1 red jalapeno chopped
6 cups water
4 tbs chicken or veggie bouillon
1 tbs sesame seed oil
½ tbs soy sauce (mostly for sodium)
2 tbs butter or other oil
Recipe
Put your pot over a medium low heat and add butter
Stir in garlic, onion, peppers, and jalapeno for 2-3 minutes or until softened
Mix the bouillon with the water, sesame seed oil, and soy sauce
Put rice into your vegetable mixture for 30 seconds
Add water and cook until thick and porridge like, about 1.5-2 hours
If you have any questions feel free to join our free discord! You could even be invited to some community events that we are hosting!
We have a throne wishlist up that is going to greatly help our cooking show and my ability to make more things for the blog!
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Thanks for being along this journey with us! You guys are so amazing!
We will be back with our first installment of pressure cooker foods and history!
-momnoms
Don’t forget to go give the cooking show a follow on both Youtube and Twitch! We are live 4 times a week on Twitch and each rerun is added to Youtube when I post the corresponding recipe 2 weeks later! (Your best way to get recipes fast is if you follow us on Twitch!)