So because this is the first week that I’m blogging, I’m starting with the basics of Korean food. And I begin with the most basics of Korean food – rice – but with a twist.
I started cooking a few years ago to eat healthier. Since then, I’ve cut back on fried foods, sugar, and “white” foods. White rice was the first – and the easiest – thing to cut back. I love the texture and the nutty flavor of brown rice. I get the fiber and other nutritional benefits without feeling deprived at all. So when I learned that germinating brown rice before cooking dramatically improves the health benefits of the already healthy grain, I immediately gave it a try.
Germinated brown rice, AKA GABA rice or GBR (germinated brown rice) for short, is traditionally achieved by soaking the rice for 16-20 hours. Wha?!! 20 hours??? I know it takes time. But it doesn’t take all that much effort. Rinse it. Soak it. And change the water every 5-6 hours. The cool part is, you will know when it’s ready. You will see the grains JUST ABOUT to sprout. You don’t want it to full-on sprout. You are supposed to use warm water. But I use cool water. It’s easier. And more importantly, it works.