KOREAN RICE STICKS RECIPES

Steps:

• Use any cup and fill it up to the brim with rice. 
• Then pour the rice into a pot (or your rice-cooker bowl). Rinse the rice in cold water. Then pour out the residual water. Rinse and pour-out the water 4-5 times or until the residual water becomes clear.
• Then re-fill the pot with cold water and let the rice soak for 30 minutes.
• After 30 minutes, pour out the residual water from the pot - try your best not to lose any rice grains as you pour out the water.
• Then use the same cup from Step 1 - and fill it up the brim with water. Carefully pour the water into the pot with the rice (or rice cooker bowl). Now, you should have a 1:1 ratio of water-to-rice in the pot.
• If you have a rice cooker, place the bowl in the cooker and turn it on. Then you're finished.
• If you do not have a rice cooker, simply place a lid on the pot (important!). Then put it on the stove - on high heat and bring it up to a boil.
• When you hear the pot boiling, reduce the heat to a medium. Let it cook for 5 minutes (keep lid on).
• Then reduce heat to a low. Let it cook for 10 more minutes (keep lid on).
• Then turn off the heat. Let it rest for 5 more minutes (keep lid on).
• Total cooking time should be roughly 20-25 minutes.

Steps:

• Boil some water, turn heat off, add Rice Sticks.
• Let sit in water for about 3-4 minutes, or until done and strain.
• Heat wok, add oil and butter until melted.
• Add curry powder, garlic powder and kosher salt.
• Add leeks and toss for about 1 minute.
• Add carrots and toss for about 1 minute.
• Add broccoli and toss for about 1 minute.
• Add wine, (or other liquid) and put the lid on wok or pan.
• Let everything simmer/steam on med.
• heat for 2 minutes.
• Remove lid, add Rice sticks, toss and put in serving bowl.
• Season with salt and pepper to taste, and I also usually add a little extra virgin olive oil at this point, and give it a last toss before serving.
• Enjoy!