Ddeok guk 떡국 (Rice cake soup)

Ddeokguk is the traditional New year's day food.

Ddeokguk ddeok is cut from garaeddeok,

which is very long tube shape rice cake.

And it symbolizes the longevity.

This is Garaeddeok.

Ingredients:

1/2 cup ddeokguk ddeok (thin sliced rice cake)
1/4 cup myeolchi (dried anchovy), 6 cups water
2 green onions, chopped, 4 oz beef, thin julienne
1 egg, mixed, 2 sheets seasoned gim (dried seaweed), crushed
1/4 tsp soy sauce, 1/4 tsp sesame oil, 1/8 tsp sugar
1/8 tsp pepper, 1/8 tsp minced garlic, 1/4 tsp salt

How to Cook :

Put ddeok gook ddeok (thin sliced rice cake) in a cold water for 30 minutes.
Marinate beef in a soy sauce, sesame oil, pepper, sugar and minced garlic.
Saute beef. Set aside.
In a pot, add cold water and myeol chi (dried anchovy),
bring to a boil, reduce to simmer for 5 minute.
Take out myeol chi (dried anchovy).
Add ddeok gook ddeok (thin sliced rice cake),
bring to a boil, reduce heat to medium.
Cook for 10- 15 minutes until tender.
Add green onions.
Pour the egg in a little at a time.
Let the egg set, then stir.
(If you stir right after egg in, the broth gets milky.)
Garnish with sauteed beef and some gim.

Culture Capsule 5

Changes in holiday gift-giving

In Korea, there are two major holidays on which Koreans exchange presents : Korean New Year's Day and Korean Thanksgiving. As times have changed, patterens of gift-giving have changed too. By looking at statistics from one Korean department store, you can see how people's taste in gifts have changed along with the Korean economy.
In the 1950s, things raised or produced at home such as pork, eggs and chicken were exchanged as gifts. However, in the 1960s, industrialization began and factory-made products such as sugar, seasonings and canned food grew popular. As the 1970s neared, industrial growth flourished and products such as coffee, snacks, cosmetics and stockings began to be exchanged. In the 1980s, departement stores started making special holiday gift sets of products such as Galbi or fruit, which along with belt & wallet gift sets, became trendy items for gift-giving. Interest in health grew in the 1990s, so people turned their attention to ginseng, honey and similar health foods. Western liquor was also a popular gift. Sine the late 90s, department store gift certificates have been popular, as they allow the recipient to choose any product he or she wants from a particular store.

** In your country, what are the most popular gifts to give during the holidays?
** Think about which gifts most popular in Korea 2000s?

-Write reference Korean Languge Education Center, Sogang University

Bossam 보쌈 ; Pork Wrapped-Up

Bossam is an interesting Korean food. It is one of all So-Ju drinkers' favortie dishes. The taste is quite unique because of the ingredients used. There are pork, kimchi, and seasoning sauce. Actually, in the traditional Korean way, they would sell only Bossam. However, some people eat it with Tofu, too ! And, it gives a new delicious taste ever ~

And, this is the picture of Tofu Bossam ! Looks yummy, right ? (:

It contains tofu, pork belly, steamed cabbage, and kimchi. Together with Tofu Bossam, comes along a dish of chopped green chilli and garlic. Also, there are two types of sauce to add some spice to it !

The first one on the right is Dwen-Jang (Korean Bean Paste) and the second one on the left has a spicy taste like a seafood sauce, which is a little salty and sour.

To enjoy your Bossam with Tofu, first, you need to start with the staemed cabbage. Then, put a piece of (or more) pork belly on top of it.

Next, followed by some kimchi. And, add some sauce or a piece of chilli and garlic !

Gochujang 고추장 (Hot Pepper Past) - 2

Types of Gochujang

Gochujang is a unique mix of hot, sweet, salty, savory, and sour tastes. It has been only 200 years since hot peppers have become widely used throughout Korea. However, gochujang has become one of Korea's most common and popular fermented foods in this short period of time. Gochujang is more than a mere seasoning, it has a unique hot taste that no other seasoning can imitate. This hot taste improves appetite and leaves a refreshing taste at the end which creates a psychological effect that fits perfectly with the common habitude of Koreans.

Different types of gochujang are made by adding different ingredients in the production process. The most common variation of gochujang is made by mixing grains in the production process. Some other variations that are made in certain parts of Korea involve adding pumpkins or fruits.

The most common types of gochujang are listed below.

-Glutinous rice gochujang

made by mixing glutinous rice powder with powdered fermented soybeans and powdered red peppers, which are the basic ingredients of gochujang.

-Nonglutinous rice gochujang

made by adding no glutinous rice.

-Kaoliang gochujang

made by adding kaoliang¡.

-Barley gochujang

made by adding barley.

-Wheat gochujang

made by adding wheat.

-Red-bean gochujang

made by adding red-beans.

Some other types of gochujang (hot pepper paste) include coarse flour gochujang (hot pepper paste) made by adding coarsely powdered red peppers to the leftover flour of powdered fermented soybeans and scorched rice gochujang (hot pepper paste) made with gochujang (hot pepper paste) and scorched rice.

Gochujang 고추장 (Hot Pepper Past) - 1

Gochujang (hot pepper paste) is a unique mix of hot, sweet, salty, savory, and sour tastes. It has been only 200 years since hot peppers have become widely used throughout Korea. However, gochujang has become one of Korea's most common and popular fermented foods in this short period of time. Gochujang is more than a mere seasoning, it has a unique hot taste that no other seasoning can imitate. This hot taste improves appetite and leaves a refreshing taste at the end which creates a psychological effect that fits perfectly with the common habitude of Koreans.

History

It is believed that gochujang (hot pepper paste) was first used in Korea the late 1700s. According to the 'Jung-bo-sal-lim-kyung-jae' (1765), gochujang was made by adding powdered red peppers and glutinous rice powder to soy bean paste, and aging this paste under the sun. This recipe is similar to the recipe used today to make gochujang.

Functions and Benefits of Gochujang

Hot pepper paste boasts of a long history and tradition. Its effects are as outstanding as any traditional foods of other countries. It has been scientifically proven that it has as many nutrients as soybean sauce and soybean paste. It contains protein, fat, vitamin B2, vitamin C, carotene and many other nutrients that are good to health. Hot pepper paste contains less protein than other soybean-processed foods, but it still is a protein source. It is a fermented and preserved food, and used for seasoning and flavoring. In particular, Hot pepper paste stimulates digesting thanks to amylase and protease gained from fermented soybean powder.

Limes extracted from hot pepper powder hinder aflatoxin B from causing mutations. Hot pepper powder makes the stomach strong and helps blood circulation by stimulating the skin. However, vitamins in hot peppers are lost in the process of making Hot pepper paste, so adding hot pepper powder is recommended when hot pepper paste is used in cooking.

Micro-organisms such as pediococcus, halopgillus, lactobacillus and delbruekii purify the intestines. According to studies, capsaicin, the substance that produces hot taste in hot peppers, calms down the stomach when it is taken in an appropriate amount. It induces perspiration to expedite excretion of waste material from the body. Capsaicin is also good at preventing and healing diseases, including cold.

A recent study reported that Hot pepper paste is good at preventing obesity. According to this study, capsaicin helps reduce accumulated fat. The study also found that fermented soybean powder or substances produced while the paste is matured burn out fat. A diet using hot pepper powder is very popular in Japan these days.

Indeed, Hot pepper paste contains protein, fat, vitamin B2, vitamin C, and many other nutrients that are good to health.

Capsaicin

This is the component that give gochujang (hot pepper paste) its hot taste. 0.001~ 0.002 % of gochujang is made of this component. In appropriate amounts, capsaicin can keep the body warm, sterilize digestive organs, and improve ones appetite. It also enhances the decomposition of fat and prevents obesity in the process. This is the reason why gochujang has recently become popular among young Japanese women.

Steamed Egg With Green Onion 계란찜‏

계란찜‏ or Kye Ran Jim is a very delicious Korean dish. You will surely enjoy the smooth taste of the egg. Let's check out the ingredients :

4 Eggs ; Beaten

2 Green Onions ; Chopped

1 Teaspoon of Salt

1/4 Cup of Water

First, heat your oven to 450 F.

Combine all the ingredients above in a bowl.

Put it in the oven for about 10 minutes.

Then reduce the heat to 350 F, and bake for another 20 minutes or until the skewer comes out clean.

Tips :

You can make an individual serving with small ramekins.

Another way that you can bake the egg is by steaming them in a water bath. This will make the texture of the egg smoother.

Culture Capsule 4

Why is Korean age different?

Age is calculated in an intersting way in Korea. A Korean person will say he or she is one or two years older than a non-Korean born in the same year. This is because Korean count the nine months that a baby is inside it's mother's womb, so the moment a baby is born it is already one year old. In addition, all Koreans gain another year at the passage of the new year, not on their birthday. Therefore, on babies' first New Year's Day, they will be two years old in Korea, even though it has been less than a year since they were born.
Another tradition in Korea concerning age is the use of the Chinese Zodiac. In Korea, the year in which a baby is born is linked with a Chinese Zodiac animal called "ddi"(띠). This began from an ancient Asian practice of representing each year of a twelve-year cycle with an animal. For example, the representative animal for 2008 is the mouse, so all people born in 2008 (or twelve years before or after) are mouse "ddi." For cultural reasons, Koreans are very interested in knowing each other's age, so asking someone's "ddi" are sometimes used as an indirect way of finding out.

-Write reference Korean Languge Education Center, Sogang University

Makolri 막걸리 Korean Rice Wine

Makolri or Korean Rice Wine is very famous among drinkers.

It is a traditional Korean beverages. The color of Makolri is kind of white and beige.

People of all ages drink Makolri because the alcohol degree isn't that high like So-Ju (another Korean liquor ; in a green color bottle.) It could be drink during meals or after meals. The taste of Makolri is a little sweet because it is made from rice.

Anyway, if anyone of you has a chance of going to a Korean restuarant, don't forget try Makolri along with your meals ! Makolri is recommended to be drink with Pajeon (Korean Pancake), Nakji Bokkeum, and Kimchi Jigae.

Yookgaejang 육계장(Spicy beef & scallion soup)

Yookgaejang is one of typical spicy and hot soup in korean food.

It is a korea royal palace cooking of origin.

Especially Perfect Food for Hot and Humid Weather.

It is the recuperation food which is popular in Korea.

Ingredients:
1 lb beef (any part for quick cooking), 2 inches julienne
1/2 lb bean sprouts
1/2 cup gosari (packaged fern brake in water), drained
2 green onions, 1 inch bias cut, 3 tbsp Korean chili powder
1 tbsp soy sauce, 2 tbsp garlic, minced
1 tbsp sesame oil, salt, pepper
8 cup water

How to Cook:
In a big pot, sauté beef with soy sauce, sesame oil, and chili powder for 4-5 minutes.

Add water and bean sprouts, cover lid and bring to a boil.

Reduce heat to medium low, cook for 20 minutes, add fern brake, cook for another 20-30 minutes until beef gets tender.

At the last minute add green onions, salt and pepper to taste.

Tips:

It is a quick version. If you'd like more flavorful "yookgyejang", buy beef shank or any part for pot roast and cook in water with some garlic and ginger to 70% done. Take out the meat, save the broth, tear meat into small size, marinate with above chili powder, garlic, soy sauce, salt and pepper. Put it back to a pot and add bean sprouts, blanched green onions, beaten egg,blanched fern brake (gosari) and continue to cook.

Miyeok guk 미역국 (Beef & seaweed soup)

Miyeokguk is make from dried seaweed.
Korean mothers eat Miyeokguk(미역국), seaweed soup, after giving birth. Traditionally, after giving birth, white rice and Miyeokguk were prepared and the family performed a ritual to give thanks to the goddesses for na easy delivery
and in hopes that the baby would have a long life.
Koreans maintain a tradition of eating Miyeokguk on their birthdays
throughout their whole lives because of its association
with their birth and having a long life.

Ingredients:

20g mi yeok (dried seaweed)

100g beef

1/2 tsp soy sauce(guk-gan-jang), 1/2 tsp sesame oil, salt

Korea has two kind of soy sauce, soy sauce and guk soy sauce.
We called guk soy sauce is guk-gan-jang. Guk meaing soup, gan-jang is soy sauce.
We used to Guk-Gan-Jang when make a soup. It's a Korea traditinal soy sauce.
Guk-Gan-Jang has much more deep salty.



* You can buy dried seaweed package in Korean market.

How to Cook :

Rehydrate dried seaweed in water for 30 minutes.
Cut into 2-3 inches.
In a pot, add sesame oil, saute beef with soy sauce.
Add water and seaweed, bring to a boil.
Cover to simmer.
Cook for about 30 minutes until seaweed release the flavor and soup gets milky.

Nakji bokeum 낙지볶음(stir-fried baby octopus with noodle)

It's a spicy dish and healthy food.

The octopus suppresses the cholesterol with stamina food.

The mineral ingredient of the vitamin B2, P, Fe and protein etc is many.

There is an effect to poverty of blood prevention.

Also, Octopus has a taurine 34%.

Ingredients:
1 octopus or 1 Lb
1/2 onion, slice 1/3 inch thick
2 chilies, slice in a bias
2 green onions, cut in a bias
1 oz carrot or 1/4 carrot, slice thinly
4 pyogo (shittake mushroom), quartered

sauce :
1/4 cup gochoojang (Korean chilli paste)
2 tbsp gochoogaroo (Korean chili powder)
1 tbsp soy sauce, 1 tbsp sugar
2 tbsp sesame oil, 1 tbsp sesame seeds
2 tbsp minced garlic

How to cook:

Wash octopus, cut the legs into 3 inches long, open head and take out inside, quarter the head. Drain well.

Mix all ingredients for saucePut everything in, mix with a hand.
Let marinade for 10 minutes.

Heat the pan on a medium high heat, cook octopus for 3-4 minutes or until done.
If the heat is too high it will burn, if too low it will get soggy.

Tip: If you can eat with noolde. It is called "Sari" in korea.

Boil a big pot of water for noodles. Add noodles, cook for 3-4 minutes depends on recommended time. Rinse in a cold water, drain. And Mixing Nakji Bokeum with sari.

Doo Boo Kimchi 두부김치(Tofu and Kimchi)

Doo Boo Kimchi is a very tasty dish ! The conbination between the hot Kimchi and the soft Tofu is very good !



Ingredients :

1 pack doo boo(bean curd)
1 cup of kimchi, chopped and squeezed well
1/8 lb beef, thin strip ; can be substitute with pork, ham, or sausage
1 tablespoon Korean chili powder
1 teaspoon soy sauce
1/2 teaspoon sugar
1 teaspoon sesame oil
2 teaspoon minced garlic
1 green onion, chopped
salt
pepper



In a boiling water, add some salt and cook doo boo (bean curd) for 2-3 minutes.
Drain well, cut in half and slice 1/2 inch thick.
Keep it warm. Or slice tofu and microwave it for 1-2 minutes.
In a pan, with some vegetable oil, saute garlic and then add beef. Salt and pepper to taste.
Add kimchi, chili powder, soy sauce and sugar.
Cook for 2-3 minutes, finish with sesame oil and green onion.
In a plate, put kimchi in the center and bean curd on the side.

Tips :

This side dish goes well with "Soju (Korean liquor)
How to eat ? - Just grab a piece of bean curd and put some kimchi on top.

Culture Capsule 3

"Tasty test-taking" culture

In the beginning of November, a diverse number of pre-packaged gifts can be seen on the display counters of Korean department stores, gift shops and candy stores. These gifts are intended for high school students that are getting ready to take colleage entrance exams at the beginning of November. One mights be surpised when taking a look at what is included among the gift items. For instance, why do Koreans give traditional sticky candy (엿) as presents?
In Korean, the verb "붙다" means "to pass a test." "붙다" also has the alternate meaning of "to stick to." Hence, Korean hoping that their friends can "stick" themselves to a passing score on the colleage entrance exams give "엿" as a symbolic present. Traditionally, a sticky rice cake(찹쌀떡), is given as a present to students. Student receive presents of "엿" and "찹쌀떡" for good luck up until the day before the exam.
Recently, it has become a trend among young Koreans to use alternate meanings of verbs as the impetus for gift-giving. Forks are given to friends in hopes that they can make better guesses on tests. This is because the verb "찍다" has both the meaning of "to guess" the answer to a multiple-choice question as well as "to pierce" something with a fork. Tissues are also given before tests because the verb "풀다" can be used in the sense of "to solve" a test problem as well as to "to blow" one's nose into a tissue. The practice of giving gifts to test-takers in hopes that they will do well is one example of the warmth that pervades Korean culture.

** Dose your country have a practice of giving a special gift to test-takers about to take an exam? What is this special gift?

-Write reference Korean Languge Education Center, Sogang University

Ddeokbokee 떡복기 (Rice Cake In Hot Sauce)

Ddeokbokee is one of the most popular snacks among teens, especially for girls. It's hot, hot, and hot !!! Might be to spicy for those who are not familiar with Korean food. However, it's really good. (Also you can make milder version.) Once you taste it, you will always go back and ask for more ! Thin rice cakes cook faster and also absorb flavor faster.



Ingredients :

8 oz of ddeokbokee ddeok (tube shape rice cake)
1-2 sheets fish cake, cut into bite size
1/2 onion, roughly chopped
1/4 cabbage, roughly chopped
1/4 carrot - sliced
1 green onion - chopped
2 tablespoon of gochoojang (Korean chili paste)
1 tablespoon gochoogaroo (Korean chili powder)
1 teaspoon minced garlic, 2 tsp sugar
1 tsp soy sauce, pepper, sesame seeds



Put the rice cake in a pot, and add water to cover it, cook until it is soft.
Add go choo jang, go choo ga roo, sugar, soy sauce, and pepper.
Bring to a boil, then reduce to simmer until the sauce gets a little thick.
Add vegetables ; cook for 2-3 minutes.
Put fish cake in, simmer for another 1-2 minutes.
Finish with green onion and sesame seeds.
Serve hot.



Tips :

Thin rice cakes cook faster and also absorb flavor faster.

Japchae 잡채(transparent noodle with beef and vegetables)

Japchae is one of typical party(hangul is Janchi) food in korea. (ex) birthday party, wedding party..)

That meaning is same Janchi guksu. Noodles's mean is long life and long happiness time for their life.

The name, Japchae, comprises the two hanja words; jap (hangul: 잡, hanja: 雜, literally "mixed and stirred") and chae (hangul: 채, hanja: 菜, literally "vegetables"). Therefore, japchae literally means a mixture of vegetables.

Japchae was first made in the early 17th century, when the Joseon Dynasty was reigning in the Korean peninsula. When King Gwanghaegun hosted a big party at his palace, one of his lieges, Yi Chung, created this delicious dish to please the king’s palate. The king liked this dish so much that he rewarded his liege by promoting him to the position of hojo panseo(equivalent to the Secretary of the Treasury)

Ingredients:
1 pack transparent noodle (dangmyun), (soaked in hot water for 30 minutes, drained)
1 medium onion, thin sliced
1/2 carrot, thin julienne
1 bunch spinach, blanched, cut into 3 inches
10 oz thin slice beef
5 green onions, cut in a bias
7 shiitake mushrooms, rehydrated, thin sliced
oil to saute
salt and pepper
2 tbsp sesame seeds


Beef marinade: 1 tbsp soy sauce, 1 tbsp sugar, 1 tsp sesame oil, 1 tsp minced garlic, 1/4 tsp pepper, 1/2 tsp sesame seeds

Shiitake marinade: 1/2 tsp soy sauce, 1 tsp sugar, 1 tsp sesame oil

Noodle seasoning: 1 and 1/2 cup water, 1/4 cup sugar, 2 tbsp soy sauce, 4 tbsp vegetable oil





How to make it:

In a non stick pan, add oil and saute vegetables.

All ingredients have to be cooked separately.


To use the same pan, start with light color vegetable.An ideal order will be onion - green onions - carrot - shiitake mushrooms - beef.

The vegetables don't have to get any color, just need to be softened.

Saute and move to a big bowl to cool a little bit.

Put a non-stick wok or large pan on a medium heat.Add dang myon seasoning, pour in dang myon.

Bring to a boil, stir occasionally for a few minutes until dang myon absorbs water.

In about 10-15 minutes they start to stick together.

From this point, stir constantly until the noodle gets soft and translucent.

Take off from the heat, let cool for a while.

If needed cut the length.

Mix with vegetables, sesame seeds, salt and pepper to taste.

Ramyon 라면 (Korean Instant Noodle)

Ramyon or Korean Instant Noodle is a very popular dish among teenagers and students. Let us have a look at the ingredients needed !

Ingredients :

1 Pack of Ramyon ( You can find it at any Korean supermarket )

2 Cups of Water

1 Egg

1 Green Onion ; Chopped

In a boiling water, add the Ramyon into it. After that, put the seasoning power, given along in the pack, into the pot. Cook for about 2 to 5 minutes. ( Or you can follow the insturctions printed on the package )

Finish with chopped green onions and an egg.

Tips :

There are many types of instant noodle. The differences are in the flavor, the noodle type, and the package.

Actually you can put in any other things other than egg such as hams and mushrooms.

However, somebody prefer original taste of Ramyon. So they just boil the noodle and add only the seasoning power.

Bibim naengmyon 비빔냉면(Spicy buck wheat noodle)

Naengmyeon is a one of typical cold noodles in Korea.

The cold noodle the wide selection (arrowroot, buckwheat etc.) goes with the cotton, will cut the lifestyle vegetable of cucumber etc. and conceives with one piece and the meat is the food which becomes accomplished with the poached egg.

The cold noodle comes to make from Josun time, at winter eats the cool cold noodle from the warm room.

Currently winter in order to purse a hot weather at summer eats frequently, but the noodles specialty shops sell the cold noodle boil even at winter.

Ingredients:

180 g naengmyon gooksoo (naeng myon noodle), 1/4 cucumber thin julienne, 1 egg

Dipping Sauce (yangnyum Jang):

2 tbsp go choo jang (Korean chili paste), 2 tbsp sugar, 1 tsp sesame oil, 1 tsp minced garlic, 1/2 tsp soy sauce, 1/2 tsp sesame seeds

How to make it:

1. Boil big pot of water for noodle.

2. In a small pot, hard-boil egg.

(To make well done, add water, an egg, bring to a boil, reduce heat to medium,cook for 10 minutes.)

Immerse in a cold water immediately.

Peel, cut in half.

3. Add noodle to a pot, cook for the recommended time from manufacturer.

Dump in a cold water. Wash 2-3 times until the clean water comes out. Drain well. Mix the sauce.

4. In a large bowl, add noodle, put sauce on top.

Garnish with cucumber and an egg.

Tip:

It's little bit spice, So If you don't like spice, you should control the dipping sauce in the Bowl.

If to today the cold noodle, not going over long and well not to be eating like that, in order to be difficult, the cotton the custom which cuts at the length which is suitable happened with the scissors.

If a but traditionally not only Korea from Asia to symbolize long to former times did not cut the cotton at random in order long life.

The usual cold noodle house before cutting, asks certainly the yes or no cutting.

Samgyetang 삼계탕 (Chicken soup with ginseng)

Samgyetang(삼계탕) is a piping hot dish.
We eat this soup some special day in summer. We called Buk-day(복날).
According to the logic of overcoming heat with hot things,
Koreans believe that in hot weather they should eat hot foods to maintain their health.
For this reason you may be able to see long lines of customers
outside Samgyetang restaurants on the hottest days of summer.

Ingredients :

1 small chicken (Cornish hen)
3-4 roots insam (jinseng)
5-6 bam (chestnut)
6-7 daechoo (jujube)
1/2 cup glutinous rice(sticky rice)
8 cloves garlic, peeled
1/4 inch piece ginger, peeled
salt, pepper

How to Cook :

Clean the chicken inside and out.

Trim any visible fat as much as possible.

Wash rice, jinseng, chestnut and dae choo (Chinese date).

Stuff inside the chicken with rice and seal.

In a pot, add chicken, jinseng, Chinese date, chestnut, garlic and ginger.

Pour water to cover the chicken.

Bring to a boil and turn down to simmer.

Cook about 2-3 hours until the bones fall apart.

Skim out the fat on top occasionally.

Tip :

You can buy "Samgyetang Package" contains all 4 ingredients in Korean market.