Discover Korean Food #8: Dr. Sook-Ja Yoon’s "HONGWHA-ADLAY RICE" (THE EAST Campaign in Association with The Institute of Traditional Korean Food)

Hongwha-Adlay rice is plain cooked rice with Hongwha and Adlay.
Hogwha is good for people who have problems with blood circulation.
It also cures blood clotting after giving birth.
The Hongwha seeds are known to help join broken bones and also assist those, whose bone structure is weak at birth, by strengthening them noticeably.
They are especially effective in the prevention and cure Climacteric and Osteoporosis which are found frequently among women. 

Matrimony Vine Seed
The efficacy of Matrimony is thought to be a positive one.
The Matrimony tastes sweet and contains protein, fat, sugar, calcium, phosphorous, iron, betain and lutine and is easily absorbed into the body.
It is regarded, in herbal medicine, to strengthen and support the function of the liver and relieve cold symptoms with no side effects.It helps with clearer vision, the prevention of geriatric diseases and is effective in promoting the function of the lungs and kidneys.

* Ingredients
Soaked glutinous rice 1 cup, soaked plain rice 1 cup
Adlay 3/4 of a cup, water 5 cups
Salt 1 teaspoon

* Preparition
1. Wash adlay and soak in water for 30 minutes. Boil it in the kettle for 15 minutes with its lid on.
2. Wash plain and glutinous rice and soak in water for 30 minutes then drain.
3. Wash the Hongwha seeds in a strainer.
4. Fry the Ginkgo seeds in an oiled pan and then remove its soft skin. Wipe the Jujube with a wet cloth, peel off its flesh lengthwise and cut it into two or three pieces.
5. Place the cooked Adlay, rice, Hongwha, Jjube, salt and water into a pan. Boil for four minutes. Continue boiling on the medium heat for three minutes and then simmer for ten more minutes until the rice is evenly spread.
6. Place the Gingko over the rice, wait for 2-3 minutes, and remove the pan from the heat.

* Make your own sauce with seasonings to taste and mix it with the rice prior to serving.
** The Adlay seeds can be pan-broiled to make its tea.

About The Institute of Traditional Korean Food
The Institute is a professional research organisation established and devoted to the research, development, popularisation and globalisation of traditional Korean food. It was founded in 1998 with the headquarters in the ULCHIRO area of Seoul but then moved on the 8th of November 2001 to the current location: 164-2 Waryong-dong, Jongno-gu, Seoul.

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