I study Medicine, I cook, I photograph, I eat.
And I do it in that order
Contact: pmmsony@gmail.com
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Making PatBingSoo (팥빙수)
As much as I love eating ice cream in the summer heat, sometimes it can be a little too rich. Patbingsoo is a cool and satisfying dessert that’s substantial without being rich, and with all its different components it won’t bore your taste buds. I personally was sceptical at first at the thought of shaved ice topped with an adzuki bean paste and practically all the fruits you can think of - it didn’t seem like it would taste good. But then again I forgot the crucial ingredient in this dessert - condensed milk. Forget chocolate, condensed milk is the godsend ingredient that will make anything and everything taste good. And this dessert was of no exception, so do give it a try.
The way to eat this is to mix all the components into a watery soup and then sharing it with others; 2 people per bowl is ideal, or so I’ve heard, and then have some fun fishing out chewy pieces of tteok (chewy rice cake) from deep within your bowl.
I’m going to include a recipe for tteok and paht (adzuki bean paste) in this post, should you not be able to find some that’s ready-made:
RICE FLOUR BALLS:
[ 1/3 cup water + 1 cup sweet rice flour (chapssalgaru 찹쌀가루) ]
Boil 1/3 cup of water, stir in 1 cup of sweet rice flour and knead several times (A dough attachment is especially useful)
Roll into a big round ball and pat into a 1-inch thick square.
Cut into 1cm cubes and boil in water until they float, then roll the balls in some glutinous flour mixed with icing sugar to prevent them from sticking to one another.
Place in the fridge for 15 minutes to make them firm but slightly chewy.
RED BEAN PASTE:
[ 1 cup adzuki bean (pat 팥) + 4-5 cups of water + pinch of salt + 3 tablespoon sugar ]
1 cup of dried red beans will make a little more than 2 cups of sweet red beans. Each serving of patbingsu needs ½ cup of sweet red beans.
Rinse and strain 1 cup of red beans and place them in a thick-bottomed pot.
Add 4 cups of water. Cover the pot and bring to a boil over low heat for 10 minutes. Lower the heat to simmer for 1 hour.
Open the lid and check if the beans are cooked well or not. The beans should be crushed easily. Chew a sample of the beans. If there is something hard when you chew, you need to cook longer.
After all that’s done, all you need to do is shave some ice, cut up the fruits and assemble.
PATBINGSOO (팥빙수):
[ 1 pint ice + 1 cup red bean paste + 2 tablespoon (or to taste) condensed milk + 3 tablespoon sweet rice flour + chopped fruits for garnish (kiwi, banana, strawberries, mango, etc) ]
Shave the ice into a pile in a bowl. It’s best to use an electric ice shaver instead of trying to do this by hand.
Trickle the condensed milk evenly over the ice.
Distribute small scoops of red bean paste around the pile of ice.
Now sprinkle bits of the rice flour balls and pieces of fruit (your choice).
Mix it all up and dive right in with your spoon(s).
RICE FLOUR BALLS:
[ 1/3 cup water + 1 cup sweet rice flour (chapssalgaru 찹쌀가루) ]
- Boil 1/3 cup of water, stir in 1 cup of sweet rice flour and knead several times (A dough attachment is especially useful)
- Roll into a big round ball and pat into a 1-inch thick square.
- Cut into 1cm cubes and boil in water until they float, then roll the balls in some glutinous flour mixed with icing sugar to prevent them from sticking to one another.
- Place in the fridge for 15 minutes to make them firm but slightly chewy.
RED BEAN PASTE:
[ 1 cup adzuki bean (pat 팥) + 4-5 cups of water + pinch of salt + 3 tablespoon sugar ]
1 cup of dried red beans will make a little more than 2 cups of sweet red beans. Each serving of patbingsu needs ½ cup of sweet red beans.
- Rinse and strain 1 cup of red beans and place them in a thick-bottomed pot.
- Add 4 cups of water. Cover the pot and bring to a boil over low heat for 10 minutes. Lower the heat to simmer for 1 hour.
- Open the lid and check if the beans are cooked well or not. The beans should be crushed easily. Chew a sample of the beans. If there is something hard when you chew, you need to cook longer.
- After all that’s done, all you need to do is shave some ice, cut up the fruits and assemble.
PATBINGSOO (팥빙수):
[ 1 pint ice + 1 cup red bean paste + 2 tablespoon (or to taste) condensed milk + 3 tablespoon sweet rice flour + chopped fruits for garnish (kiwi, banana, strawberries, mango, etc) ]
- Shave the ice into a pile in a bowl. It’s best to use an electric ice shaver instead of trying to do this by hand.
- Trickle the condensed milk evenly over the ice.
- Distribute small scoops of red bean paste around the pile of ice.
- Now sprinkle bits of the rice flour balls and pieces of fruit (your choice).
- Mix it all up and dive right in with your spoon(s).
Enjoy!
How about donut twists? Kinda like braids but with only two long shaped pieces of dough instead of three? Then top with sugar and almonds NOM NOM NOM
salted caramel? or espresso glazed? (:
Hmm…would it be wise to say that Tiramisu doughnut is in the shortlist?
After making the Crème Brûlée Doughnuts:
and the Tres Leches Doughnuts:
I’ve been meaning to ask you guys for suggestions for classic-desserts-turned-doughnuts ideas, but never got around to doing it. Well now that I’ve moved to another hospital the schedule is a little less hectic (work hour starts at 07:00 and ends at 14:30 as opposed to the old 05:45 to 17:00) and I may have some time to concoct a new doughnut creation - so send in the desserts you want to see in doughnut form and we’ll see what becomes of it.
Making Tteokbokki (떡볶이) / Korean Spicy Rice Cakes
I never thought I’d be able to make this. Seriously you guys, this is sorta like a dream come true for me so excuse my being overly emotional over a plate of spicy rice cakes.
When Karina sent me the container of gochujang, I knew this was the first dish I want to make with it. It didn’t even matter that I had to make the garaetteok (가래떡); the long, cylindrical tubes of rice cakes, from scratch (because I couldn’t find it here) - what mattered most is that I get to cross-off one more dish from the list of Hansik(s) that I have to make.
The one in the video with Super Junior’s Park Jung Soo (Lee Teuk) raving about it looked so pretty,
though I don’t really know what they used to garnish it. It kinda looks like there’s some almonds on top? And some variety of peas? In any case, I went with the old traditional route and garnished mine with toasted sesame seeds and scallions.
Other Hansik Series (7 members down, 3 more to go):
Choi SiWon’s Pajeon (Scallion Pancakes)
Lee (EunHyuk) HyukJae’s Japchae (Glass Noodles with Beef & Vegetables)
Kim (YehSung) JongWoon’s Dak Kang Jung (Crispy Chicken with Sweet & Spicy Sauce)
Kim RyeoWook & Cho KyuHyun’s approximation to Bibimpab; Kongnamul Bap(Beansprout Rice)
Lee SungMin’s Baechu Kimchi (Whole Spicy Pickled Cabbage)
TTEOKBOKKI (떡볶이) :
[ 1 pound garatteok (about 24 3-inch long rice cake pieces) + 1 sheet of eomuk (fish cake or oden) + 1 - 2 scallions + 3 cup anchovy stock or water + 3 tablespoons Korean red chili pepper paste (gochujang) + 1 - 3 teaspoons Korean red chili pepper flakes (gochugaru) + 1 tablespoon soy sauce + 1 tablespoon sugar + 1 tablespoon corn syrup + 2 teaspoons minced garlic + 1 teaspoon sesame oil + 1 teaspoon sesame seeds ]
ANCHOVY STOCK:
[ 1/2 cup dried anchovies + 1/2 tablespoon fish sauce + 10-12 cups of water ]
If you’ve never had dried anchovies before, then do try it. Unlike its canned or fresh counterpart, there is no nutty taste.
Just a pleasant, salty, rather umami sort of flavour. Really good to use for making stock.
Anyways, put the anchovies, fish sauce and water in a large pot.
Bring to a boil, then reduce the heat and simmer for 15 minutes. Strain and discard the anchovies
Your anchovy stock is now ready to be used.
If you don’t feel like making some stock, then plain ‘ol water is by all means a fine substitute.
In a saucepan add gochujang, gochugaru, soy sauce, corn syrup, sugar and garlic.
Add anchovy stock or water and mix well. Bring mixture to a boil.
Next, add rice cake, fish cake and spring onion. Lower heat and let it simmer for 20 minutes. Remember to stir occasionally and continuously towards the end of cooking to prevent sticking.
Once rice cakes is soft and sauce is thick, remove from heat and serve hot. Garnish with spring onion and sesame seeds.
TTEOKBOKKI:
[ 1 pound garatteok (about 24 3-inch long rice cake pieces) + 1 sheet of eomuk (fish cake or oden) + 1 - 2 scallions + 3 cup anchovy stock or water + 3 tablespoons Korean red chili pepper paste (gochujang) + 1 - 3 teaspoons Korean red chili pepper flakes (gochugaru) + 1 tablespoon soy sauce + 1 tablespoon sugar + 1 tablespoon corn syrup + 2 teaspoons minced garlic + 1 teaspoon sesame oil + 1 teaspoon sesame seeds ]
To make anchovy stock:
ANCHOVY STOCK:
[ 1/2 cup dried anchovies + 1/2 tablespoon fish sauce + 10-12 cups of water ]
Put the anchovies, fish sauce and water in a large pot.
Bring to a boil, then reduce the heat and simmer for 15 minutes. Strain and discard the anchovies.
Your anchovy stock is now ready to be used.
If you don’t feel like making some stock, then plain ‘ol water is by all means a fine substitute.
- In a saucepan add gochujang, gochugaru, soy sauce, corn syrup, sugar and garlic.
- Add anchovy stock or water and mix well. Bring mixture to a boil.
- Next, add rice cake, fish cake and spring onion. Lower heat and let it simmer for 20 minutes. Remember to stir occasionally and continuously towards the end of cooking to prevent sticking.
- Once rice cakes is soft and sauce is thick, remove from heat and serve hot. Garnish with spring onion and sesame seeds.
Enjoy!
![Welcoming the warmer days with one of the first food photographs I took. This was taken on May 5th, 2007 when I couldn’t care less about recipes and the modus operandi was to throw anything in sight inside a bowl and toss.
In this case it was a bunch of crunchy vegetables with a Thai-inspired lime dressing of :
[ 1/3 cup lime juice, 2 small red chillies, seeds removed, thinly sliced + 1 garlic clove, crushed + 1 tablespoon fish sauce + 1 tablespoon soy sauce + 1 tablespoon vegetable or peanut oil ]
Enjoy!](http://24.media.tumblr.com/tumblr_m262sg9RlD1qats2fo1_500.jpg)
Welcoming the warmer days with one of the first food photographs I took. This was taken on May 5th, 2007 when I couldn’t care less about recipes and the modus operandi was to throw anything in sight inside a bowl and toss.
In this case it was a bunch of crunchy vegetables with a Thai-inspired lime dressing of :
[ 1/3 cup lime juice, 2 small red chillies, seeds removed, thinly sliced + 1 garlic clove, crushed + 1 tablespoon fish sauce + 1 tablespoon soy sauce + 1 tablespoon vegetable or peanut oil ]
Enjoy!
I thought it was really cool when I found Kate Arends of Wit and Delight’s (top picture) and An of Sunny Sunflower’s (bottom picture) take on my Pesto Potatoes & Eggs recipe.
It’s always nice to know that people have enough confidence in your food posts to try the recipe out.
Hello! You know for the longest time I didn’t have a stand mixer either and had to search for dessert recipes that don’t require it to make, so here’s a few recipes from my collection (you can look for more in my Recipe Box) :
Other times, however, you just have to get out the big bowl and whisk and be very French about it and use some man power.
Cheers!
