Pickled Mustard Greens and Jook
I made a big mistake last week. My mother-in-law called and asked for a favor, which she never does so I was quick to say yes without even thinking. It was her turn to make lunch for the Korean school the kids go to (60 kids plus 20 adults). Would I make lunch? Sure, no problem! I didn’t want to make the usual mac ‘n’ cheese, this is a Korean school after all. They are used to eating duk gook (rice cake soup) and kimchi fried rice. My husband said to just buy pizzas but that would be too easy. I decided to make tea eggs, pickled mustard greens and jook. Jook is a rice porridge made with some type of carcass (chicken, turkey or pork bones), rice and water. You basically boil it until the rice melts and you have a thick porridge. Making pickled greens is simple: rice vinegar, water, sugar and salt. I heat the liquid and then let it cool. Stuff a jar with chopped mustard greens and then poor the liquid over and seal. I like to eat it on day two but they can be eaten at any time. Serve the greens as a side to your jook or other meal.
*Image from Harmoniously.com