s h i n s h i n e: May 2014

UPDATE on June 10th - Thanks to a generous donation from H-Mart, we are able to add a Korean cooking class for other camp counselors and volunteers this year. We'll be spending an evening away making jumeokbap (rice balls) and munching on Korean snacks!

Also, please consider using this link http://smile.amazon.com/ch/26-4652789 when you make a purchase from Amazon next time. Amazon will donate 0.5% of the price to CulinaryCorps.

Thank you for your kind heart and for your donation. If you haven't done so already, please help! In return, I'll do my best to bring lots of smiles at Camp Sunshine!

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Today, I'm writing to tell you about my summer trip and ask for your support.

I have recently been selected as a chef-volunteer for CulinaryCorps. It is the nation's first service organization designed specifically for culinary professionals. This summer, I am honored and excited to be part of their week-long culinary outreach trip to Camp Sunshine in Maine which supports children with life-threatening illnesses and their families.

I'll join a team of ten CulinaryCorps chefs who will provide a culinary program during the camp's oncology/hematology session from July 5th to 11th. The program includes healthful food and ingredient education, hands-on cooking instruction, a wild afternoon of Family Foodie Olympics and much-anticipated Top Chef Sunshine competition.

It is our hope that the kids and their families learn culinary knowledge that they can take home through our cooking program, but most importantly, we hope that they can just be kids and have delicious fun for a week of camping.

To purchase the food and equipment necessary to bring this culinary program to life for over 120 campers, every trip is subsidized by generous donations from friends, family and colleagues of the chef-volunteers themselves. My personal fundraising goal is to raise $825 for the organization, $275 of which I have already contributed personally. Would you consider making a donation to help me meet the remainder of my goal?

As a 100% volunteer-run organization, all funds go directly toward our trip logistics and every dollar is greatly appreciated. For more information about the organization, please visit www.culinarycorps.org.

DONATION INSTRUCTIONS

To donate online, please visit:

https://www.justgive.org/nonprofits/donate.jsp?ein=26-4652789

In the 'Dedicate My Donation' section, please type in my name Shin Kim in the 'Honoree' box so that my fundraising effort can be tracked.

To donate by check:

Please make it payable to Culinary Corps Inc. and write "Shin Kim, 2014 Trip" in the memo.

Please send the check to:
CulinaryCorps Inc.
3133 Connecticut Ave NW #324
Washington, DC 20008

PLEASE NOTE: All online donations will receive an electronic receipt of donation for tax purposes. Check donations over $250 will automatically receive a receipt within 60 days of donation.

The post is already long and my appreciation runs deep. In case you're wondering why I became interested in this program, I am disclosing my email to the trip leader of the CulinaryCorps after our phone interview.

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Dear ***

It was great talking to you on the phone yesterday. Thank you for giving me the opportunity to speak with you and learn more about the camp. I could sense your enthusiasm and commitment to the program through the phone.

I just want to tell you one more thing. For some reason, I had a hard time bringing it up over the phone, but the more I thought about it, I thought I should just tell you want's really on my mind.

As you may know, a ferry capsized on the sea of South Korea on April 16th. I was shocked and confused along with everyone who heard the news. While the recovery effort still continues, some 300 people are dead or presumed dead from the accident at this point.

I've always believed - regardless of any religious convictions - that when so much sadness and tears happen, meaningful smiles and laughters should be created to keep our lives in balance. Then I happened to see the CulinaryCorps' Camp Sunshine announcement two days after the ferry news and I couldn't stop thinking about it since.

While it's not feasible for me to go help with the recovery effort or comfort the families who've lost their sons and daughters in the ferry disaster, I'd like to do what I can 'in my neighborhood.' I'd like to take part in CulinaryCorps' Camp Sunshine and help the children with life-threatening illnesses and their families have a great time and create smiles and laughters. Cooking and sharing food have been the best way I know how to make that happen. That's why I'd like to be a part of your team this summer.

I look forward to hearing the good news from you. During your decision making process, please let me know if you have any questions or concerns.

Kind regards,
Shin

It's nice to get back to my blog. It's been too long! Today, in addition to my blog post on red bean rice, I'm sharing a short cooking video of how to make red bean rice. This is the very first episode I shot with my good friends at DramaFever. We'll be making simple dishes out of Asian dramas and movies together. I feel a bit awkward, but I'm excited about fun possibilities in the future.

Here is the announcement from DramaFever about Cooking with Shin

You can also follow this link to Youtube for the video clip.

I hope you enjoy!
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Making rice sounds so basic, but some of us rely on the rice cooker so much and forget how to make rice on the stovetop.

There are slight variations in making short grain sticky rice (a.k.a. sushi rice) on the stovetop using a regular pot, but basically it requires (1) soaking rice, (2) boiling rice with a lid on over low heat until soft, then (3) rest for 10 minutes with a lid on and heat off. I often prefer making rice this way, especially if I'm making a small portion. Rice grains seem fluffier and more alive without losing its soft, stickiness.

Rice that is served with other main dishes and side dishes in Korean meals is usually not seasoned or lightly seasoned if at all to keep the overall meal in balance for its texture and flavor. Beans and grains are often added to rice at home. It adds variations in texture, subtle flavor and, of course, nutrients.

Of course the goal is to get everything added in the pot and have it cooked at the same time. Many beans (black beans, kidney beans, chickpeas, etc.) can be soaked for a few hours to overnight and added to the rice for them to cook together. Making red bean rice is a little more involved.

Red beans are smaller and harder, so they need to be cooked completely before being added to rice whether you soak them ahead or not. If you do soak the red beans, soak for 12~24 hours to shorten its cooking time. People often skip soaking for red beans because they need to be cooked completely anyway before they can be used in a dish.

Consider the first boil of red beans as washing and cleaning, so the water from the first boil is discarded. It is also believed in Korea that unpleasant taste and toxins are removed from the first boil. Then you'll boil red beans again with new water and a pinch of salt, this time to cook red beans completely until soft. Any remaining water from cooking red beans should be added to cooking rice. It will enhance the red hue and subtle flavor of red beans in cooked rice.

RED BEAN RICE ON STOVETOP (팥밥 pat bap)
Yields; 2~3 servings

INGREDIENTS:
1 Cup Short or medium grain white rice (a.k.a., sushi rice)
2 1/2 Cups Water (may need more water, 1~2 cups)
1/4 Cup Dried red beans
Pinch Salt
1/2 Teaspoon Neutral-tasting oil such as canola or sunflower seed oil

DIRECTIONS:
1. Add dried red beans in a pot along with water, enough to cover the beans (about 1/2 cup of water). Bring it up to a boil, then drain. Discard water.

2. Add 1 cup of new water, red beans and salt and bring it up to a boil over high heat. Reduce heat to simmer and cook until all beans turn bigger, their color thinned to lighter red/brown with many of them about to pop open. Add more water as necessary to cook the read beans until soft. Skim off foams on the surface as necessary. Remove from heat.

3. While the red bean is cooking, rinse rice in cold water then drain. Add 1 cup of water and soak for 30 minutes to an hour, until rice grains turn opaque all around.

4. Grease the bottom of a clean pot with oil by wiping with a piece of paper towel.

5. Drain rice from soaking water. Add rice to the pot. Add red beans on top of rice in one layer along with its cooking water. The water should barely cover the beans laid out on top of rice.

6. Cover with a lid. Cook over medium-low heat until you smell warm, toasty rice, about 20-30 minutes.

7. Turn off heat and let it rest, covered, for 10 minutes.

8. Uncover and fluff up the rice all around with a wet rice paddle or a wet wooden spoon.

Serve hot with Korean side dishes. To store, cool rice to room temperature. Wrap in plastic by the serving portion and freeze. Microwave for 1~2 minutes for serving.