막컬리 거스터드 (Rice Wine Rice Custard)


A family favourite at Christmas, rice custard (sometimes called chunky custard) was a popular dish at the end of the day.

Here I’m cooking with – “famous in Korea” 막컬리 or rice wine .

Rice custard is sometimes flavoured with cognac (Courvoisier for example)

So I went searching for “rice wine brandy”.

I get most of my Korean stuff at Go Mart in North Strathfield. I think the assistant was quite helpful – and I think she understood my idea.

“Rice wine custard? That makes sense.”
“But is there such a thing as rice wine brandy? Rice wine liquer?”
“I think it’s Soju you want”
So I guess you could flavour the rice wine rice custard with Soju. Now that would be an interesting!

150g rice

200 mL water
200 mL 막컬리

6 Scotch Finger Biscuits
100g unsalted butter
1 tbs sugar

3 tbs custard powder
1 tbs sugar
3 cups milk
1 tbs vanilla sugar
300g Sultanas

First, cook the rice.
I cheated and used a rice cooker.
If cooking rice the conventional way drain any
excess fluid.

Second, grease a baking tray.
Crush the biscuits in the tray, combine with melted butter and sugar.
Set aside in fridge.

Third, add custard powder, sugar, milk, vanilla sugar, sultanas

to the rice.

Stir and bring to the boil.Pour over the biscuit base in the baking tray.

Leave to set in fridge overnight.Reviews have included “If you like Makgeolli, then you’ll like this”
And
“Tastes like an old fashioned custard pudding type thing”

한국식소금절인쇠고기

Korean Corned Beef (with Sesame Sauce)

(Thank you to my wife Sandra for helping me create Steve’s Korean Kitchen.)

This recipe is based on a recipe I learnt from my mother, which she learnt from her mother. Corned beef is a wonderful taste memory from my childhood. The meat tastes better and better as it ages – although it rarely lasts very long!

Traditionally, corn beef is served with a white sauce based on flour, butter, milk and pepper. Adds a bit of zing to the corned beef.

Here I’ve created a bright and deep orange colored sauce – not at all traditional. But a sauce that captures the warm nutty delicious flavor of 참기름 with a combination of sweetness from  막걸리 and saltiness that is typical of Korean cuisine. Combine this with the two mainstays of Korean food – 고추장 & 고추가루 – and you have a taste that goes nicely with corned beef.

 Steve’s Sesame Sauce

50mL Garlic sesame oil (make this by placing 6 cloves of garlic in 50mL sesame oil and allow it to stand for 4-5 days on a window sill for sunlight)

150mL  anchovy stock

3 tbsp 고추장

1/2 tsp 고추가루

3 tbsp 막걸리  (more to taste)

Generous splash orange juice.

2 Cloves marinated garlic

2 tsp potato starch (to thicken)

Salt to taste

1. Combine the garlic sesame oil, anchovy stock, 거추강, 거추가루,

2. Using a blender create a sesame oil sauce of bright orange (color is breathtaking!)

3. Add salt to taste.

4. Put in gravy train, put to side.

Corned Beef

12 clove buds

6 cloves of sesame oil garlic

500mL anchovy stock

2 tbsp brown sugar

3 celery stalks with heads (this matters a whole bunch!)

4 peeled carrots

1kg silverside (what my mum always called corned beef)

Method

1. Combine all ingredients in the pot.

2. Cook for just over an hour.

3. Warm the sauce, slice the meat

4. Serve with carrots, chopped celery.

5. Drizzle plenty ‘o’ sauce on the meat.

Makes for a pretty picture. olive green, burnt orange, deepest pink and china white.

Enjoy with a beer, or a glass of wine.

CornBeefPresented