Anybody read Korean?

The_Spaniard

Just bought this rice cooker from a thrift store and am going to need some help if I want to use it...



Any help translating all those options in the bubble would be much appreciated, cause until we know what they are, it's a paperweight.

ceres

@Lost Salient?

krapst78

Not exactly sure what that third option is.



You can probably ignore the last two options in the bottom row. Those are used to pressure cook very specific Korean cuisine. One is traditional Korean steamed ribs while the other is traditional Korean chicken soup.

The_Spaniard

Wow @krapst78, that was quick. A question about your translations if you don't mind. Would you suggest the "mixed rice" setting for brown rice? Are you familiar with rice/pressure cookers? I've used rice cookers before, but never pressure rice cookers. Have you any tips or advice for brown rice with one?

krapst78

Hmmm it's a little hard to say. In Korea, the mixed rice setting is actually used for a specific type of rice sold in Korea. It's basically multi-grain rice mixed with legumes and other grains.

http://www.beyondkimchee.com/multi-grain-rice/

Unfortunately, brown rice is not commonly eaten in Korea. You'll probably need to experiment with the two settings and see which one cooks the rice to your tastes. I believe the mixed rice setting should cook the rice for longer if the normal setting results in under-cooked brown rice.

EggyToast

On my japanese rice maker, the "mixed rice" goes for longer. I have a brown rice setting but it actually cooks it too long, making it mushy, so you'd probably be pleased with the results from "mixed rice."

I would also suggest experimenting to see if you like korean steamed ribs and korean chicken stew. Most Korean food is delicious anyway. On the plus side, you can see what the thing does while cooking those things, and you may be able to use it for other pressure cooking.

krapst78

Doh I'm an idiot. The 2nd option on the bottom is the correct option for brown rice. I'm not sure why I read that as white rice which is actually spelled 백미, my mind must have been on the fritz. I think for white rice on the cooker, you'd just use the "regular" button, the literal translation of the Korean on that button would be something like "typical normal rice".

If you're feeling gutsy and want to try out the steamed ribs or chicken stew, I've linked the wikipedia pages for both dishes.

http://en.wikipedia.org/wiki/Galbijjim
http://en.wikipedia.org/wiki/Samgyetang

UncleChet

If you want to experiment with either the ribs or chicken stew, check out Maangchi on youtube. I like her stuff so much I bought her cookbooks. Of course, I cook Korean food at home anyway.

The_Spaniard

Thanks for the help guys. Made some rice last night, turned out great. Awesome bonus, the whistling steam shooting out when it was finished scared the shit out of the cats.

This was a good get for $7.50

Lost Salient

ceres wrote: »

@Lost Salient?

Sorry I totally missed this! Also gimme your rice cooker, I miss my Korean one.

The_Spaniard

Lost Salient wrote: »

ceres wrote: »

@Lost Salient?

Sorry I totally missed this! Also gimme your rice cooker, I miss my Korean one.

If you had to guess, what would you say a rice cooker like this is actually worth @Lost Salient?

Lost Salient

Oh geez I dunno. Rice cookers can range from like less than forty to a few hundred dollars depending on what kind they are, how big, etc. But that one looks pretty basic to me so I'd guess a new one at a store might be like a hundred? That is the biggest guys though, based on the price for the lowest IH압력밥솥 on Gmarket.