This week on my playlist are two of my favorite men. G-Dragon and T.O.P. They are extremely talented and amazing lyricists. Plus all the music they make is awesome! I've been listening to their collaboration album GD & TOP The First Album, I know such a clever name. I promise their lyrics are far more inventive. The first song on the list is Knock Out. This song is fun and upbeat. It has many elements of normal hip hop songs in that much of the lyrics are them bragging about themselves to girls. But it's different in that although they are bragging they still discuss being lonely and not having as much luck in love as one might think. It's easy for many of us to think that these very attractive famous musicians can have anyone they want and have these incredible love lives. But they are human just like us and meeting someone isn't always as easy as we imagine. The next song on the list is Baby Good Night. This is a slower, sweeter song. I LOVE this music video. The imagery and symbolism that they use is so intriguing. Much of it reminds me of greek myths. The lyrics themselves are equally as beautiful.
Now onto the cooking! I'm going to start with the rice because it takes a bit longer because of the prep time. Both recipes are from Maangachi's Real Korean Cooking.
Ingredients:
1/2 cup brown sweet rice (hyeonmi-chapssel)
1/2 cup barley
2 tablespoons black sweet rice (optional)
2 1/2 cups water
Step 1.
Combine the short-grain rice, brown sweet rice, barley and black sweet rice in a medium heavy saucepan, cover with cold water, and stir with your hand. Then drain by tilting the pan as far as you can over the sink without pouring out any rice. Continue to rinse, stir, and drain the rice until the water runs clear. Add the 2 1/2 cups water to the pan, cover, and let stand for 2 hours.
Step 2.
Set the pan over medium-high heat, cover, and cook for about 10 minutes.
Step 3.
You will know it is time to turn the rice over when the surface is covered with abundant bubbles that are sputtering noisily and look like they are about to overflow the pan. Turn, scraping the bottom of the pan, then turn the heat to low, cover, and cook until the grains are tender, 10 to 12 minutes longer. Fluff with a wooden spoon to release excess steam and serve immediately.
Now onto Dwaejigogi-bokkeum
Ingredients:
1 pound pork belly or boneless pork shoulder, cut into about 1 1/2-x-1-x-1/4-inch pieces
1/4 cup Korean hot pepper paste (gochujang)
1 tablespoon Korean hot pepper flakes (gochu-garu)
1 tablespoon soy sauce
1 tablespoon plus 1 teaspoon sugar or honey
1/2 cup sliced onion
3 garlic cloves, minced
1/2 teaspoon minced peeled ginger
1 scallion, chopped
1/4 teaspoon freshly ground black pepper
1 green Korean chili pepper (cheong-gochu), stemmed and chopped
2 teaspoons toasted sesame oil
1 teaspoon toasted sesame seeds
Step 1.
Combine the pork, hot pepper paste, hot pepper flakes, soy sauce, sugar, onion, garlic, ginger, scallion, black pepper, chili pepper, and sesame oil in a large skillet and mix together with a wooden spoon. Set the pan over high heat and stir-fry until the pork is cooked through but still juicy and the onion is caramelized, 10 to 12 minutes.
Step 2.
Transfer to a serving plate, sprinkle with the sesame seeds, and serve.
Both dishes are pretty easy to make and cook rather quickly. The prep time tends to be the longest part. I hope you enjoyed the recipes. I look forward to seeing you next week. If there is anything you would like to see me make, please leave a comment below. Have a great week!
XOXO,
Rachel
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