“Two Chefs" reveals Korean recipes that have dazzled gourmands around the world!<br />In our 7th episode, we introduce beautiful golden hobakjuk (pumpkin porridge) and tasty abalone in jeonbokjuk (rice porridge cooked with minced abalone).<br />Korean juks make for a great appetizer or snack, as they are nutritious and easy to digest, even for the elderly and for patients.<br />Don't miss the chefs' mission before they begin cooking and learn fun facts about Korean cuisine!<br />"Two Chefs" is all about Korean cuisine! The 7th episode brings you hobakjuk and jeonbokjuk!<br /> <br />Recipe<br />1) Hobakjuk <br />1. Cut the pumpkin in half and take out the seeds. Steam for 15 minutes.<br />2. Throw away the water in which the red beans were cooked and rinse in cold water. Cook for sufficient amount of time. <br />3. Mix glutinous rice flour with water. Peel pumpkin and mix with water before putting through a sieve.<br />4. Add water and glutinous rice water to blended pumpkin and cook in pot.<br />5. Once cooked, drain red beans of water. <br />6. Season hobakjuk with salt and honey, and put in the cooked red beans at the end.<br /><br />2) Jeonbokjuk<br />1. Rub abalone with salt, remove intestines and impurities, wash and cut in 0.5cm slices.<br />2. Stir fry glutinous rice in sesame oil for 3 minutes. Add water and abalone and stir for another 2 minutes.<br />3. Add water and stir to keep porridge from sticking to the pot. Boil until rice is thoroughly cooked.<br />4. Season with soy sauce and serve!
