![]() In Chinese, each Chinese character has its own distinct meaning, and usually just one pronunciation (there are notable known exceptions, because they decided to make it harder for us… well, for everyone). All three pronunciations - Hanja, Kanji, and hàn zì, all come from the same Chinese characters, 漢字. The word “hanja” is the same word as “ kanji” in Japanese. The word hanja derived from the characters 汉字 (traditional: 漢字), pronounced hàn zì in Mandarin, and which simply means “Chinese characters”. Hanja means “Chinese character” in Korean. In modern Korean culture, you can still see Hanja used in You can still see hanja in modern Korean in everyday life. Still, he approved it, and that’s good.)ĭespite Hangul’s history, Chinese characters (known as Hanja, 한자) still play an important role in modern Korean. (Note: I’m not a historian, but I have watched enough Korean historical dramas to get a sense that I’m pretty sure one of King Sejong the Great Delegator’s minions did it for him. ![]() Credit for the invention was given to King Sejong the Great, who invented it in 1443. In fact, the Hangul phonetic writing system has been in place for five centuries. Korean has been its own language for many hundreds of years, and is definitely not a Chinese language, nor even in the same family as most Chinese languages. Having previously studied Chinese (and learned over 2,500 characters through a lot of study supplanted by Skritter), I have always been curious about Chinese characters - known as hanja - in modern Korean. I love making porridge in the Instant Pot (Amazon Aff) since there is a "PORRIDGE" setting already so it takes the guesswork out of cooking! The best part? You don't have to stir or watch for overflowing mess.This is a quick guide to why you should learn Hanja (Chinese characters), and where you see hanja in modern Korean in everyday life. So you need less water to make this recipe. Instant Pot - when you use the Instant Pot (or any pressure cooker), you don't need as much liquid as the stove top method since the lid is sealed shut and no steam escapes. If you don't want to stand by the stove, use the Instant Pot (Instant Pot Aff) method. You'll have to do this time to time while it's cooking. Also, when you see water or foam bubble up to the top, pour some cold water in the pot and the foam will die down. Otherwise, you'll end up with white glue-y rice mess. So stir frequently with a flat edge spatula and scrape the bottom of the pot when stirring, getting every bits of the rice. Tip for Stove Top Version: The only issue with making it on the stove top is burning the bottom of the pot and over flowing. But least you are eating less arsenic this way. Obviously, it's not exactly called 'rice' when you add that much water because, essentially, you are making this dish - rice porridge. Ironically, to reduce arsenic in rice, boiling rice in 1:6 ratio in water is highly recommended. I love to add spinach, broccoli florets, mushroom, zucchini, carrots, finely chopped onions, and green peas at the end. You can add any veggies you like but stay with non-bitter veggies so they don't alter the taste of rice too much. You can certainly make plain white rice porridge but for variation, I add veggies to add flavor and texture for "non-infirmary" occasions. Also, porridge is good if you had a dental work done and can't eat hard foods. By process of "accidental" elimination diet, we discovered that her Eczema was caused by food allergies! But that's another story. ![]() Then, we discovered, coincidentally, that her Eczema disappeared afterwards. In fact, when my daughter caught the flu a few years ago, this was the only dish she was able to tolerate for a week. ![]() I'd drink the rice water, intermittently, until I'm able to chew the soft, overcooked, rice without 'losing it'. Regardless, the soothing effect of sipping hot, creamy but bland liquid always did the trick. And that's it! Ok, so maybe it's not as easy as that but that's the general idea. It's basically, boil the heck out of rice in a pot full of water until the texture becomes creamy and thick. Not too many dishes I know require that sort of technique. It's not the hardest dish to cook since the name of the game is to "overcook" it. Whenever I had a stomach virus and I couldn't hold anything down, my mom would make me "Jook" - Rice Porridge or Congee.
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