tag:blogger.com,1999:blog-4973036994714856962024-03-09T18:45:38.919-08:00Korean FoodDear, 안녕하세요?
I'm Korean. I like cook and eat every kind of food. This blog will be introducing to you about Korean Food. I would like to write some recipes and history of Korean Food, culture, and reviewing of food.
I hope every visiotors will have fun and get information about Korean Food. Thanks ;]Korean Foodhttp://www.blogger.com/profile/15188933138423076746noreply@blogger.comBlogger62125tag:blogger.com,1999:blog-497303699471485696.post-4387804937367001482011-04-18T10:33:00.000-07:002011-04-18T10:46:19.227-07:00Aged Kimchi and Pork Belly 묵은지 삼겹살<div style="text-align: center;"><span class="Apple-style-span" style="color:#663366;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:georgia;">Since we are back after a long pause of updates, this entry is to explain and emphasize one of the menus we introduced earlier in the previous blog below. The menu is called </span></span></span><span class="Apple-style-span" style=" line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><strong><span class="Apple-style-span" style="color:#663366;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:georgia;">묵은지 삼겹살 (Mook-eun-ji Sam-kyop-sal)</span></span></span></strong></span></div><div style="text-align: center;"><span class="Apple-style-span" style=" line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><strong><span class="Apple-style-span" style="color:#663366;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></span></span></strong></span></div><div style="text-align: center;"><span class="Apple-style-span" style=" line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><span class="Apple-style-span" style="color:#663366;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:georgia;">As you know, kimchi helps appetizing the meals and while eating with oily food such as pork belly, in this case, kimchi helps reduce the oil from the pork. However, the kimchi that are use in this menu are unique with special point, which we would like to point out to you ^^*</span></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style=" line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><span class="Apple-style-span" style="color:#663366;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style=" line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><span class="Apple-style-span" style="color:#663366;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:georgia;">묵은지 (Mook-eun-ji) is known as an aged kimchi. Aged kimchi are simply kimchi that are fermented for a long period of time. Since in Korea, kim</span></span></span></span><span class="Apple-style-span" style="line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><span class="Apple-style-span" style="color:#663366;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:georgia;">chi are widely eaten by Koreans in every meal, there is a period of time during winter that people would make kimchi. These aged kimchi are special kimchi that would get fermented throughout the winter days. All the seasonings are well absorbed into the vegetables and creates a strong taste.</span></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><span class="Apple-style-span" style="color:#663366;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#663366;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "></span><img style="cursor:pointer; cursor:hand;width: 400px; height: 301px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2rGPJB6J0v5MFD5wtG7nViNxKvzmSLlf8iXLLFRcHF7DmQ07XRvoc9YCdoVENDVY0BG9RizBvphgXXjxfV3bSDCXTO5rFmdncV3KR1bgVl5LQVT6u-oDFFqnMIDGcD4XdXzDJp0SEQNKS/s400/005.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5596979760390933202" /></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style=" line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><span class="Apple-style-span" style="color:#663366;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:georgia;"><br /></span></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style=" line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><span class="Apple-style-span" style="color:#663366;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:georgia;">Next time you think of eating pork belly, but don't forget to ask for </span></span></span></span><span class="Apple-style-span" style="line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><strong><span class="Apple-style-span" style="color:#663366;"><span class="Apple-style-span" style="font-size: medium;"><span class="Apple-style-span" style="font-family:georgia;">묵은지 :)</span></span></span></strong></span></div>Korean Foodhttp://www.blogger.com/profile/15188933138423076746noreply@blogger.com0tag:blogger.com,1999:blog-497303699471485696.post-85684970694598552542011-04-18T09:43:00.000-07:002011-04-18T10:27:43.421-07:00We're back with 3 Korean dishes!<div style="text-align: center;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;">Hello! Finally, after a long time, we are back ^^ Since it is our comeback entry, we would like to present to you three Korean menus! Some of the menus m</span></span></div><div align="center"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;">ight be familiar to you because they were already posted in our previous posts. However, we think it would be a good idea to once again, give an introduction to these mouth-watering dishes. So stay tune and let's explore the taste of Korea</span></span></div><div align="center"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;">along with us ;)</span></span></div><span class="Apple-style-span" style="font-family:georgia;"><div style="text-align: center;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></div></span><div style="text-align: center;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;">The first menu for today is called: </span></span><span class="Apple-style-span" style=" line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><strong><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;">된장찌개 (Dwen-jang-ji-gye) Soy Bean Soup</span></span></strong></span></div><div style="text-align: center;"><span class="Apple-style-span" style=" line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><strong><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></strong></span></div><div><span class="Apple-style-span" style=" line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><strong><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 301px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJKpFuePbThxHtbQ3KMG4fWAgualx0kNEIBtXkCzeGpgMvGkppLvZ8b3gU1Np4umcM1BVS_yraB6TTGl8Tm_r3NWEaNnHE1LEvtB-XwIAOGKg2_RPxjYQz-GvIKM7haZA9ljzcg9-QiBOe/s400/002.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5596970872394335778" /><div style="text-align: center;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></div></strong></span></div><div style="text-align: center;"><span class="Apple-style-span" style="line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;">It is a typical Korean dish, but the taste will never disappoint you in your hungry time! </span></span></span><span class="Apple-style-span" style=" line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;">The ingredients for Soy Bean Soup are tofu, cucumber, spring onion, and soy bean paste. Its </span></span><span class="Apple-style-span" style=" line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;">taste leads with a hot and spicy touch at the tip of your tongue. Followed by salty and sweet taste. It is indeed a great light choice of meal. You could simply have it with a bowl of hot steamed rice, and you are all set!</span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></span></div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 281px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJyIlzuq-Ote9lDCn_s9zGT1-jDsiPQuZD1unKFfGK87zmPIyoDa9ZGr7dntN4Jygkh_8zazA7V3w0CGqqaJBzG_TP_Up0D22aWD3gmt5xbnM3CS3riOiJc1QrkExeoWEcfi_5D4xEcnsU/s400/001.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5596969540817163074" /><div style="text-align: center;"><span class="Apple-style-span" style="line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;">The next dish is called: </span></span></span><span class="Apple-style-span" style=" line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><strong><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;">낙지소면볶음 (Nak-ji-so-myeon-bok-keum) Fried octopus with noodles</span></span></strong></span></div><div style="text-align: center;"><span class="Apple-style-span" style="line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style=" line-height: normal; -webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style=" line-height: normal; -webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDKhreAeAssM8ZINdMo_-oCs3Cb1QMr0JdpB2xw-TIxho_Fe_fBKEvgspIjHjj0lRIMAoXcsZzHt2Ti1hwPV9dIeWg1JeG21iTgoyJSWl5caYr48mHMLygnAvnnYF8Yc6eyiSHd3DyhZ5z/s400/004.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5596972220644358674" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 400px; height: 301px; " /></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: medium;">It might look very spicy in the picture above, but actually it isn't that scary. The red chili powder used in cooking doesn't bring much hot and spicy taste, just a glimpse. However, for people who are not fond of eating spicy food, there are noodles to help you get rid of the spicy flavor. The noodles itself is also a good accompaniment with the stir-fried octopus.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); "><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguE53MbaNonjYyqTRKydfhqlglBlU3oHAC8MBfOriQRIjwg9qBlwWvXXpH9dWwuWSV1rkln2eP5ccgCrFLrNsT0erIk8K4Q6Y1jlsrh84mt98oWuFbhmf74-cY2zmIf3ogv8bL7EOr8gnT/s1600/003.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><span class="Apple-style-span" style="font-size: medium;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguE53MbaNonjYyqTRKydfhqlglBlU3oHAC8MBfOriQRIjwg9qBlwWvXXpH9dWwuWSV1rkln2eP5ccgCrFLrNsT0erIk8K4Q6Y1jlsrh84mt98oWuFbhmf74-cY2zmIf3ogv8bL7EOr8gnT/s400/003.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5596973913196068082" style="cursor: pointer; width: 400px; height: 301px; " /></span></a></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;">Last but not least, our third dish of the day: </span></span><span class="Apple-style-span" style="line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><strong><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;">묵은지 삼겹살 (Mook-eun-ji Sam-kyop-sal) Pork belly with aged Kimchi</span></span></strong></span></div><div style="text-align: center;"><span class="Apple-style-span" style="line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><strong><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></strong></span></div><div style="text-align: center;"><span class="Apple-style-span" style="line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><strong><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style=" font-weight: normal; line-height: normal; -webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; font-family:Georgia, serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwBVhGbcA0OxCcKvVibdATW3Mq-_ra5EfOzxNVIiysshIN-N2czEIQWgtShV1Sn3ivtnwUaV6CVjqIcDnVpdWwPvDrOnXJ_x28tRDj1I8h27pmcK2sE20andG5WIsh8ek_DnVUVX2z9sP_/s1600/005.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><span class="Apple-style-span" style="font-size: medium;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwBVhGbcA0OxCcKvVibdATW3Mq-_ra5EfOzxNVIiysshIN-N2czEIQWgtShV1Sn3ivtnwUaV6CVjqIcDnVpdWwPvDrOnXJ_x28tRDj1I8h27pmcK2sE20andG5WIsh8ek_DnVUVX2z9sP_/s400/005.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5596974844093989602" style="cursor: pointer; width: 400px; height: 301px; " /></span></a></span></span></strong></span></div><div style="text-align: center;"><span class="Apple-style-span" style="line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><strong><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></strong></span></div><div style="text-align: center;"><span class="Apple-style-span" style="line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;">As you can see, other than the pork belly, the are also kimchi being fried on the pan. This is a popular way of eating, which Koreans normally do for this menu. Kimchi helps make it more appetizing and it also helps reduces the oil from the pork while eating.</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style=" line-height: normal; -webkit-border-horizontal-spacing: 0px; -webkit-border-vertical-spacing: 0px; font-family:Georgia, serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXhFa6-XOrhC9eE-sEFJBOgvJNPHAnJpB6b9OT15iEfIrfsSDRJFX2CCrJYNCcH_hvpt4fYo3tkO0ViJXP6Zbm3iY7cT79H5v_DjaS4vbe-rUWuEivAHmps3bpqTXdppgzM9hV4Eg7moNg/s1600/007.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><span class="Apple-style-span" style="font-size: medium;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXhFa6-XOrhC9eE-sEFJBOgvJNPHAnJpB6b9OT15iEfIrfsSDRJFX2CCrJYNCcH_hvpt4fYo3tkO0ViJXP6Zbm3iY7cT79H5v_DjaS4vbe-rUWuEivAHmps3bpqTXdppgzM9hV4Eg7moNg/s400/007.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5596975866404401842" style="cursor: pointer; width: 400px; height: 301px; " /></span></a></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;">This is a picture of our table filled with yummy-looking Korean food ^-^ This was taken at a Korean Restaurant in Bangkok, Thailand.</span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;"><br /></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;">We hope you enjoy our entry for today! Please look forward to our next entries that will surely be post soon! Thanks and don't forget to try some of these menus out ;) </span></span></span><span class="Apple-style-span" style=" line-height: 18px; -webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; font-family:georgia;"><span class="Apple-style-span" style="font-size: medium;">Ciao!</span></span></div>Korean Foodhttp://www.blogger.com/profile/15188933138423076746noreply@blogger.com0tag:blogger.com,1999:blog-497303699471485696.post-67934845542979581742009-12-01T04:23:00.000-08:002009-12-01T05:55:57.751-08:00감자탕 Spicy Pork Stew with Potatoes감자탕 or Gamjatang is a spicy pork bone stew that is considered a traditional Korean dish which is hearty and rich in flavors. In translation, the word “gamja” normally means potato in Korean but in this dish, it is actually referring to the pork bone itself. So unlike its name, the main ingredients are not potatoes but the hearty, complex taste of the rich broth which is made from boiled pork backbone. In full translation, this dish is called "pork bone stew" as “tang” means stew in Korean.<br /><div><div><div><div><a href="http://i453.photobucket.com/albums/qq252/plernnn/145246_500x.jpg"><img style="WIDTH: 500px; CURSOR: hand; HEIGHT: 333px" alt="" src="http://i453.photobucket.com/albums/qq252/plernnn/145246_500x.jpg" border="0" /></a></div><div> </div><div>This stew is assorted with vegetables such as cabbage, mushrooms, parsley, green onions and bean sprouts. And it is heavily seasoned with garlic, red chili peppers and roasted perilla seeds. The additions of perilla seeds are optional as it gives a more delicate flavor to the dish, taking away the greasy taste of the pork. All gamjatang dishes may be similar in appearance, but the taste varies from one restaurant to another.<br /></div><div><a href="http://i453.photobucket.com/albums/qq252/plernnn/c20-2420-01.jpg"><img style="WIDTH: 250px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://i453.photobucket.com/albums/qq252/plernnn/c20-2420-01.jpg" border="0" /></a><br /></div><br /><div>This dish is known to be rich in proteins, calcium and Vitamin B1 (from the pork bones) and is believed to prevent snoring as well as aging.</div><div> </div><div>The steps in cooking 감자탕 might take a while, since we need to boil up the ingredients.<br /></div><div><a href="http://i453.photobucket.com/albums/qq252/plernnn/c20-2420-04.jpg"><img style="WIDTH: 200px; CURSOR: hand; HEIGHT: 186px" alt="" src="http://i453.photobucket.com/albums/qq252/plernnn/c20-2420-04.jpg" border="0" /></a></div><div> </div><div>Get ready with all the ingredients, which includes potatoes, pork bones, parsley, spring onion, mushroom, cabbage, and bean sprouts.</div><div> </div><div><a href="http://i453.photobucket.com/albums/qq252/plernnn/c20-2420-16.jpg"><img style="WIDTH: 200px; CURSOR: hand; HEIGHT: 177px" alt="" src="http://i453.photobucket.com/albums/qq252/plernnn/c20-2420-16.jpg" border="0" /></a> <a href="http://i453.photobucket.com/albums/qq252/plernnn/c20-2420-03.jpg"><img style="WIDTH: 200px; CURSOR: hand; HEIGHT: 191px" alt="" src="http://i453.photobucket.com/albums/qq252/plernnn/c20-2420-03.jpg" border="0" /></a></div><div> </div><div>Later boil both the pork bones and potatoes.<br /></div><div><a href="http://i453.photobucket.com/albums/qq252/plernnn/c20-2420-14.jpg"><img style="WIDTH: 200px; CURSOR: hand; HEIGHT: 186px" alt="" src="http://i453.photobucket.com/albums/qq252/plernnn/c20-2420-14.jpg" border="0" /></a></div><div> </div><div>Add all the ingredients in the pot with spicy soup and boil till it's ready to be serve.</div><div> </div><div>Koreans usually drinks So-Ju along while eating 감자탕, especially in winter!!!!</div><div> </div><div> </div><div> </div><div><strong>CREDITS:</strong></div><div><a href="http://www.google.co.th/"><span style="color:#000000;">www.google.co.th</span></a><span style="color:#000000;"> / </span><a href="http://www.trifood.com/"><span style="color:#000000;">http://www.trifood.com</span></a><span style="color:#000000;"> / </span><a href="http://food4.net/"><span style="color:#000000;">http://food4.net</span></a></div></div></div></div>Korean Foodhttp://www.blogger.com/profile/15188933138423076746noreply@blogger.com2tag:blogger.com,1999:blog-497303699471485696.post-8846859868940381072009-11-15T05:29:00.000-08:002009-11-15T05:56:16.400-08:00김치냉장고 Kimchi Fridge<div align="center">Kimchi Fridge is widely used in Korea nowadays, it helps ferment fresh kimchi at the suitable temperature so that the seasonings can permeate thoroughly into the main kimchi ingredients. This helps preserve kimchi longer without its taste being spoiled.</div><div align="center"> </div><div align="center"><a href="http://i453.photobucket.com/albums/qq252/plernnn/bs5.png"><img style="WIDTH: 502px; CURSOR: hand; HEIGHT: 335px" alt="" src="http://i453.photobucket.com/albums/qq252/plernnn/bs5.png" border="0" /></a></div><div align="center"> </div><div align="center">Kimchi should be stored at a low temperature. Around 5 C is the suitable temperature to maintain the best taste of kimchi. Right after the kimchi is finished fermenting, it may be left at room temperature for one day, and then stored in the refrigerator for further fermentation.</div><div align="center"> </div><div align="center"><a href="http://i453.photobucket.com/albums/qq252/plernnn/bs4.png"><img style="WIDTH: 502px; CURSOR: hand; HEIGHT: 335px" alt="" src="http://i453.photobucket.com/albums/qq252/plernnn/bs4.png" border="0" /></a></div><div align="center"><br /><a href="http://i453.photobucket.com/albums/qq252/plernnn/bs3.png"><img style="WIDTH: 302px; CURSOR: hand; HEIGHT: 452px" alt="" src="http://i453.photobucket.com/albums/qq252/plernnn/bs3.png" border="0" /></a></div><div align="center"> </div><div align="center">Alternatively, it may be stored in a specialized kimchi refrigerator to keep the original taste, it is something that has become very popular in Korea recently.</div><div align="center"><br /><a href="http://i453.photobucket.com/albums/qq252/plernnn/bs.png"><img style="WIDTH: 502px; CURSOR: hand; HEIGHT: 335px" alt="" src="http://i453.photobucket.com/albums/qq252/plernnn/bs.png" border="0" /></a></div><div align="center"> </div><div align="center"><a href="http://i453.photobucket.com/albums/qq252/plernnn/bs2.png"><img style="WIDTH: 302px; CURSOR: hand; HEIGHT: 395px" alt="" src="http://i453.photobucket.com/albums/qq252/plernnn/bs2.png" border="0" /></a></div>Korean Foodhttp://www.blogger.com/profile/15188933138423076746noreply@blogger.com3tag:blogger.com,1999:blog-497303699471485696.post-1103706824576556702009-11-10T05:40:00.000-08:002009-11-10T05:48:39.931-08:00오징어 덮밥 Stir-fried Octopus with Rice<div>오징어 덮밥 (O-Jing-O Top-pup) or Stir-fried Octopus with Rice is an easy to cook Korean dish. It can be made within a short time, which suit best for people who are busy and want to safe time cooking, but on the other hand want to find something delicious to eat. 오징어 덮밥 is definitely one of the first menus on the list for you!</div><div> </div><div>To prepare for the cooking, you need octopus, chop it up into small pieces. Onions, carrot, spring onions, sugar, Korean chilli paste, Korean chilli powder, soy sauce, and sugar. After that you stir-fried the ingredients in the pan.</div><div> </div><div><a href="http://i453.photobucket.com/albums/qq252/plernnn/Get-1.png"><img style="WIDTH: 502px; CURSOR: hand; HEIGHT: 335px" alt="" src="http://i453.photobucket.com/albums/qq252/plernnn/Get-1.png" border="0" /></a></div><div> </div><div>The taste of this dish is quite mild. This is because it is a bit sweet. However, it is also salty and hot. Depends mainly on the chilli paste and chilli powder you add into it.</div><br /><div></div><a href="http://i453.photobucket.com/albums/qq252/plernnn/Get2-1.png"><img style="WIDTH: 502px; CURSOR: hand; HEIGHT: 335px" alt="" src="http://i453.photobucket.com/albums/qq252/plernnn/Get2-1.png" border="0" /></a>Korean Foodhttp://www.blogger.com/profile/15188933138423076746noreply@blogger.com2tag:blogger.com,1999:blog-497303699471485696.post-10314427905106344692009-11-07T07:20:00.000-08:002009-11-07T07:52:42.942-08:00순대볶음 Stir-fried Korean Pork Sausage순대볶음 or Stir-fried Korean Pork Sausage is a mouth-watering Korean dish. There's even a building in Korea selling only 순대볶음. People, usually adults, would enjoy having it with Soju (Korean liquor) while chatting along with each other.<br /><a href="http://s453.photobucket.com/albums/qq252/plernnn/?action=view&current=s.png" target="_blank"><img src="http://i453.photobucket.com/albums/qq252/plernnn/s.png" border="0" alt="Photobucket" /></a><br />The ingredients are as follow:<br />Soon-dae (Korean Pork Sausage)<br />Cabbage<br />Pork Intestine<br />Carrot<br />Onion<br />Grinded Sesame Seed<br />Vermicelli Noodles<br />Korean Chilli Sauce<br />Genip (A greenish vegetable)<br /><a href="http://s453.photobucket.com/albums/qq252/plernnn/?action=view&current=s3.png" target="_blank"><img src="http://i453.photobucket.com/albums/qq252/plernnn/s3.png" border="0" alt="Photobucket" /></a><br />When you cook, put all the ingredients in a pan and cook it until it is all mixed. Add the chilli sauce as much as you like. However, the more spicy it is, the more delicious it would be.<br /><a href="http://s453.photobucket.com/albums/qq252/plernnn/?action=view&current=s2.png" target="_blank"><img src="http://i453.photobucket.com/albums/qq252/plernnn/s2.png" border="0" alt="Photobucket" /></a><br />Genip, a type of vegetable, is use to put into the dish because it helps in making the smell of the sausage disappear, so the taste will be more mild.Korean Foodhttp://www.blogger.com/profile/15188933138423076746noreply@blogger.com0tag:blogger.com,1999:blog-497303699471485696.post-7104945044960844352009-11-02T04:13:00.000-08:002009-11-02T04:29:52.399-08:00순대 Korean Pork Sausage<div align="center">순대 (Soon-Dae) or Korean Pork Sausage is an all time favorite and popular appetizer. It is filled with both rice and vermicelli noodles, which are made form sweet potato. 순대 is a very common food in every Korean restaurants and also small vendors along the streets. Soon-Dae are served in soft, oval rolls.</div><p align="center"><a href="http://i453.photobucket.com/albums/qq252/plernnn/sausage01.jpg"><img style="WIDTH: 452px; CURSOR: hand; HEIGHT: 302px" alt="" src="http://i453.photobucket.com/albums/qq252/plernnn/sausage01.jpg" border="0" /></a></p><p align="center">Koreans, especially adults, love to have Soon-Dae with Soju or Korean liquor. And, there's also a seasoning that comes along with it, which is made up of salt, pepper, and chili power to add on some flavor to the sausage. Soon-Dae are usually eaten with side dish such as cubed radish kimchi, kaktugi.</p><p align="center"><a href="http://i453.photobucket.com/albums/qq252/plernnn/sausage03.jpg"><img style="WIDTH: 452px; CURSOR: hand; HEIGHT: 302px" alt="" src="http://i453.photobucket.com/albums/qq252/plernnn/sausage03.jpg" border="0" /></a></p><p align="center"><a href="http://i453.photobucket.com/albums/qq252/plernnn/sausage02.jpg"><img style="WIDTH: 452px; CURSOR: hand; HEIGHT: 302px" alt="" src="http://i453.photobucket.com/albums/qq252/plernnn/sausage02.jpg" border="0" /></a><br /></p>Korean Foodhttp://www.blogger.com/profile/15188933138423076746noreply@blogger.com0tag:blogger.com,1999:blog-497303699471485696.post-82484864707993994072009-10-16T07:47:00.000-07:002009-10-16T08:02:53.559-07:00We're Back!First of all, it had been a long long time since our last update. And, we would like to apologize for that hehe ^ ^ However, now that we have time because of work and studies that are likely settle, we will be back for some updates about Korean food once again!<br /><br />Anyway, today let's have a look at some mouth-watering pictures ... Thank you google.co.th ^ ^<br /><br /><div></div><a href="http://upic.me/i/s0/moolnangmyunzb2.jpg"><img style="WIDTH: 300px; HEIGHT: 277px; CURSOR: hand" border="0" alt="" src="http://upic.me/i/s0/moolnangmyunzb2.jpg" /></a><br /><div></div><br /><div></div><a href="http://upic.me/i/70/big119699797156df8.jpg"><img style="WIDTH: 267px; HEIGHT: 400px; CURSOR: hand" border="0" alt="" src="http://upic.me/i/70/big119699797156df8.jpg" /></a><br /><br /><div><a href="http://upic.me/i/cn/big119699797148vr6.jpg"><img style="WIDTH: 400px; HEIGHT: 267px; CURSOR: hand" border="0" alt="" src="http://upic.me/i/cn/big119699797148vr6.jpg" /></a><br /><br /></div><div><a href="http://upic.me/i/k9/552000000087002.jpg"><img style="WIDTH: 400px; HEIGHT: 306px; CURSOR: hand" border="0" alt="" src="http://upic.me/i/k9/552000000087002.jpg" /></a></div>Korean Foodhttp://www.blogger.com/profile/15188933138423076746noreply@blogger.com0tag:blogger.com,1999:blog-497303699471485696.post-59359284539426522062009-02-07T19:51:00.000-08:002009-02-07T20:00:49.256-08:00Cinnamon and Ginger Tea With Persimmons 수정과<span style="font-family:verdana;font-size:100%;">Soojunggwa or <strong>수정과</strong> is a traditional Korean drinks. It existed since the Chosun Kingdom. Koreans usually drink it after meals. The aromatic scent of ginger can bring relaxation. Now, a beverage company in Korea produced Soojunggwa in a can, so it's easier to drink. However, the original taste is still there !</span><br /><span style="font-family:verdana;font-size:100%;"></span><br /><span style="font-family:verdana;font-size:100%;"><a href="http://s453.photobucket.com/albums/qq252/plernnn/?action=view&current=cinna.jpg" target="_blank"><img src="http://i453.photobucket.com/albums/qq252/plernnn/cinna.jpg" border="0" alt="Photobucket" /></a></span><br /><span style="font-family:verdana;font-size:100%;"></span><br /><span style="font-family:verdana;font-size:100%;"><strong>Ingredients</strong></span><br /><span style="font-family:verdana;font-size:100%;"></span><br /><span style="font-family:verdana;font-size:100%;">10 cinnamon sticks</span><br /><span style="font-family:verdana;font-size:100%;">5 - 6 pieces of ginger</span><br /><span style="font-family:verdana;font-size:100%;">10 cups of water</span><br /><span style="font-family:verdana;font-size:100%;">2 cups of sugar</span><br /><span style="font-family:verdana;font-size:100%;">1/4 cup of pine nuts</span><br /><span style="font-family:verdana;font-size:100%;">10 dried persimmons (gotgam)</span><br /><span style="font-family:Verdana;font-size:100%;"></span><br /><a href="http://s453.photobucket.com/albums/qq252/plernnn/?action=view&current=drinksss.jpg" target="_blank"><img src="http://i453.photobucket.com/albums/qq252/plernnn/drinksss.jpg" border="0" alt="Photobucket" /></a><br /><span style="font-family:verdana;font-size:100%;"></span><br /><span style="font-family:verdana;font-size:100%;"><strong>Procedures</strong></span><br /><span style="font-family:verdana;font-size:100%;"></span><br /><span style="font-family:verdana;font-size:100%;">Add water, cinnamon sticks, and ginger into a big pot. </span><br /><span style="font-family:verdana;font-size:100%;">Wait for it to boil for about 1 - 2 hours.</span><br /><span style="font-family:verdana;font-size:100%;">Add sugar. (This depends on how sweet you want it to be)</span><br /><span style="font-family:verdana;font-size:100%;">Let cool for a while, then put it in the refrigerator.</span><br /><span style="font-family:verdana;font-size:100%;">Serve with persimmon inside and some pine nuts on top.</span><br /><br /><a href="http://s453.photobucket.com/albums/qq252/plernnn/?action=view&current=drinksss1.jpg" target="_blank"><img src="http://i453.photobucket.com/albums/qq252/plernnn/drinksss1.jpg" border="0" alt="Photobucket" /></a>Korean Foodhttp://www.blogger.com/profile/15188933138423076746noreply@blogger.com2tag:blogger.com,1999:blog-497303699471485696.post-29776611986352747612009-02-05T06:10:00.000-08:002009-02-05T06:12:25.436-08:00Culture Capsule 10<span style="font-size:180%;">Don’t call someone older than you by their first name.<br /></span><br /><span style="font-size:130%;">People don’t speak in the first person in Korea. We don’t often use the pronoun ‘you’ either, especially to someone older than you. While you can use the name of a younger brother/sister or a friend of the same age, you can’t use your colleague’s name, boss’s name or the name of someone you don’t know well. In the family or at school, girls can call an older brother, older male friend ‘오빠’ and boys can use ‘형’. Likewise, girls can call an older sister, older female friend ‘언니’ and boys can use ‘누나’. In the office, it’s a good idea to add ‘님’ to the last name and job title of all older people. Among colleagues, they add ‘씨’ after a man or woman’s full name.</span><br /><span style="font-size:130%;"></span><br />- Write reference Korean Languge Education Center, Sogang UniversityKorean Foodhttp://www.blogger.com/profile/15188933138423076746noreply@blogger.com0tag:blogger.com,1999:blog-497303699471485696.post-19012272958240972762009-01-31T06:30:00.000-08:002009-01-31T06:45:28.517-08:00Cha-Chang-Myeon 자장면<span style="color:#ffffff;">.</span><br /><a href="http://s453.photobucket.com/albums/qq252/plernnn/?action=view&current=noodle2.jpg" target="_blank"><img alt="Photobucket" src="http://i453.photobucket.com/albums/qq252/plernnn/noodle2.jpg" border="0" /></a><br /><span style="color:#ffffff;">.</span><br />Cha-Chang-Myeon is a kind of noodles, which is very popular in Korea, especially among children. Cha-Chang-Myeon has a mixture of both Korean and Chinese food. You can try tasting the original one at the China Town located in Incheon.<br /><span style="color:#ffffff;">.</span><br /><a href="http://s453.photobucket.com/albums/qq252/plernnn/?action=view&current=noodle.jpg" target="_blank"><img alt="Photobucket" src="http://i453.photobucket.com/albums/qq252/plernnn/noodle.jpg" border="0" /></a><br /><span style="color:#ffffff;">.</span><br />How to Cook :<br /><span style="color:#ffffff;">.</span><br />The Sauce<br />1. In a pot, put in a small amount of oil, pork, spring onion, ginger, onion or you can also put in some garlics.<br />2. Stir the ingredients together until they are cooked.<br />3. Add Joong-Kook-Twen-Jang (Chinese Bean Paste), cooking liquor, soup, and wait for it to boil.<br /><span style="color:#ffffff;">.</span><br /><a href="http://s453.photobucket.com/albums/qq252/plernnn/?action=view&current=noodle4.jpg" target="_blank"><img alt="Photobucket" src="http://i453.photobucket.com/albums/qq252/plernnn/noodle4.jpg" border="0" /></a><br /><span style="color:#ffffff;">.</span><br />When serving, you just have to pour the sauce onto the noodles and mix it well.<br /><span style="color:#ffffff;">.</span><br /><a href="http://s453.photobucket.com/albums/qq252/plernnn/?action=view&current=noodle3.jpg" target="_blank"><img alt="Photobucket" src="http://i453.photobucket.com/albums/qq252/plernnn/noodle3.jpg" border="0" /></a><br /><span style="color:#ffffff;">.</span>Korean Foodhttp://www.blogger.com/profile/15188933138423076746noreply@blogger.com0tag:blogger.com,1999:blog-497303699471485696.post-19447903012176032112009-01-28T18:15:00.000-08:002009-01-28T18:45:00.189-08:00Mandoo guk 만두국(Korean dumpling soup)<p align="center"><span style="font-family:verdana;color:#330099;">Mandoo guk is a food from China. </span></p><div align="center"><span style="font-family:verdana;color:#330099;">Korea kneads mainly plentifully from region north Seoul.<br /></div></span><span style="font-family:verdana;"></span><span style="font-family:verdana;"><div><br /><br /></div><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDnbZfZjIFtH2szCVkbIIKwZmuWAMXaGwH8_4J3SINgxZVdDX64XnH6F98zq__h65RDp2qynS-2tmxnQNUtgD0I0J14T3jMe02e-guKSIkqielnn_RDl7s9ud0mUUR1llZwgv0BbLrl6Rt/s1600-h/%EB%A7%8C%EB%91%90%EA%B5%AD_1.jpg"><img id="BLOGGER_PHOTO_ID_5296540134977623218" style="WIDTH: 400px; CURSOR: hand; HEIGHT: 267px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDnbZfZjIFtH2szCVkbIIKwZmuWAMXaGwH8_4J3SINgxZVdDX64XnH6F98zq__h65RDp2qynS-2tmxnQNUtgD0I0J14T3jMe02e-guKSIkqielnn_RDl7s9ud0mUUR1llZwgv0BbLrl6Rt/s400/%EB%A7%8C%EB%91%90%EA%B5%AD_1.jpg" border="0" /></a></p><div><br /></div><div><br /><br /><strong><span style="color:#ff6666;">Ingredients:</span></strong><br />20 dumplings, 4 oz beef, 2 green onions<br /><br />1/8 teaspoon soy sauce, 1/8 teaspoon sesame oil<br /><br />salt, pepper, 6 cups water, 1 egg, mixed<br /><br />1 sheet seasoned gim (dried seaweed, nori), crushed<br /><br /></div></span><div><br /><br /><br /><br /></div><div><strong><span style="font-family:verdana;color:#33ccff;">How to Cook:</span></strong><br /><br /></div><div><span style="font-family:verdana;">Put a pot on a medium heat stove.</span><br /></div><div><span style="font-family:verdana;">When the pot gets hot, saute beef with soy sauce and sesame oil.</span><br /><br /></div><div><span style="font-family:verdana;">Add water, bring to a boil.</span></div><div><br /><br /> </div><div><span style="font-family:verdana;">Put dumplings in.</span><br /><br /></div><div><span style="font-family:verdana;">Cook for 3-4 minutes just before dumplings cooked completely.</span><br /><br /></div><div><span style="font-family:verdana;">Add green onions.</span></div><div><span style="font-family:Verdana;"></span><br /> </div><div><span style="font-family:verdana;">Season with salt and pepper.</span><br /></div><div><span style="font-family:verdana;"></span></div><div><br /><br /> </div><div><span style="font-family:verdana;">Spread egg, don't stir immediately.</span></div><div><br /><br /> </div><div><span style="font-family:verdana;">Put in a bowl.</span><br /><br /></div><div><span style="font-family:verdana;">Garnish with kim. </span></div><div><span style="font-family:verdana;"><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn2nRqi8VK32kT6HWcvtyTYQkg9hwLu4amKUNLlcYnepfEJgMPXvFD1vT6ZJv4_qCrGsLcR2w9caDsBVE9eiwvUTaXRqsDYztu-V_HTFKxhBhhnySPUxV72T4kPU68R5Nq9EIg5fh0uTYP/s1600-h/%EB%A7%8C%EB%91%90%EA%B5%AD_2.jpg"><img id="BLOGGER_PHOTO_ID_5296540127950645906" style="WIDTH: 267px; CURSOR: hand; HEIGHT: 400px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn2nRqi8VK32kT6HWcvtyTYQkg9hwLu4amKUNLlcYnepfEJgMPXvFD1vT6ZJv4_qCrGsLcR2w9caDsBVE9eiwvUTaXRqsDYztu-V_HTFKxhBhhnySPUxV72T4kPU68R5Nq9EIg5fh0uTYP/s400/%EB%A7%8C%EB%91%90%EA%B5%AD_2.jpg" border="0" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMWZ1Q6wSMoakQOC4JjB_tX_2U0yGGoCbO8cJWWzxLnuYeKBWbA4kGoXg4fU721DJYHfG8duhU1ZY0TbJoN_XJgN5PxMJnxIECIvTF4-usec5F-sniUIHnP-L7AsNrgU9Q-akc3Fr6haAM/s1600-h/%EB%A7%8C%EB%91%90%EA%B5%AD_3.jpg"><img id="BLOGGER_PHOTO_ID_5296540134430464098" style="WIDTH: 267px; CURSOR: hand; HEIGHT: 400px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMWZ1Q6wSMoakQOC4JjB_tX_2U0yGGoCbO8cJWWzxLnuYeKBWbA4kGoXg4fU721DJYHfG8duhU1ZY0TbJoN_XJgN5PxMJnxIECIvTF4-usec5F-sniUIHnP-L7AsNrgU9Q-akc3Fr6haAM/s400/%EB%A7%8C%EB%91%90%EA%B5%AD_3.jpg" border="0" /></a></span></div>Korean Foodhttp://www.blogger.com/profile/15188933138423076746noreply@blogger.com0tag:blogger.com,1999:blog-497303699471485696.post-55703103842529004232009-01-26T10:40:00.000-08:002009-01-26T10:55:36.762-08:00Culture Capsule 9<div align="center"><span style="font-family:lucida grande;font-size:180%;"><strong>Hanbok</strong></span></div><span style="font-family:lucida grande;font-size:130%;"></span><br /><span style="font-family:lucida grande;font-size:130%;">Honbok, the Korean traditional dress, has been handed down in the same form unchanged for hundreds of years because it is well suited to the Korean climate and culture. The man's basic outfit consists of a jeogori(jacket), baji(trousers), and durumagi (overcoat).</span><br /><span style="font-family:lucida grande;font-size:130%;">The jacket has loose sleeves and the trousers are roomy and tied with straps around the ankles. The woman's has includes a jeogri(short jacket) with two long ribbons, which are tied to form the otgorum, and has long full sleeves and a full length, high-waisted wrap around skirt called the chi'ma. White cotton socks and boat-shaped shoes, made of silk, straw, or rubber, are worn with this clothing.</span><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjZwnzkJwCpo8sw6CAuCCKiWNFKyiSL-dsmuYz_CStg6lGfWWZ5v0ewRcGx2q4dNyJNXxeEiN7OIOymt1BP2VeT15J8RYRSHrSp_7LyMtTMWwCaXP2y4yy2i6XhC7kb7_FcPCybqUyy1zN/s1600-h/한복+3.jpg"><img id="BLOGGER_PHOTO_ID_5295674580561897570" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 102px; CURSOR: hand; HEIGHT: 130px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjZwnzkJwCpo8sw6CAuCCKiWNFKyiSL-dsmuYz_CStg6lGfWWZ5v0ewRcGx2q4dNyJNXxeEiN7OIOymt1BP2VeT15J8RYRSHrSp_7LyMtTMWwCaXP2y4yy2i6XhC7kb7_FcPCybqUyy1zN/s400/%ED%95%9C%EB%B3%B5+3.jpg" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU1l5NdbAAXf2T4aUXT3KqD1YC0b53ZUgpAqg02gI7bF74mtk_YwK_0dAM7fS642KcPsci_zFfyHpTH6UnvaDdh-cUFc8-ekgNcsIHuI0Qh4PVj87unC29VKuXp4FJ9oqL_8xc4L5nBqxt/s1600-h/한복+2.jpg"><img id="BLOGGER_PHOTO_ID_5295674499382961922" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 87px; CURSOR: hand; HEIGHT: 130px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU1l5NdbAAXf2T4aUXT3KqD1YC0b53ZUgpAqg02gI7bF74mtk_YwK_0dAM7fS642KcPsci_zFfyHpTH6UnvaDdh-cUFc8-ekgNcsIHuI0Qh4PVj87unC29VKuXp4FJ9oqL_8xc4L5nBqxt/s400/%ED%95%9C%EB%B3%B5+2.jpg" border="0" /></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtBawoZmaMd33ebRiVnwu34ZKusuSNok6xAPOxlw2s1JSZl5dQyWUpMgSrg32dXYNheHf1_NF9rJCMUJQYCqkXKnaJw251Jrg-hRKfkXBWORC4_muyRITnmdSpNNOioq0GGxLTol-esmQG/s1600-h/한복+1.jpg"><img id="BLOGGER_PHOTO_ID_5295674303344542402" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 130px; CURSOR: hand; HEIGHT: 78px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtBawoZmaMd33ebRiVnwu34ZKusuSNok6xAPOxlw2s1JSZl5dQyWUpMgSrg32dXYNheHf1_NF9rJCMUJQYCqkXKnaJw251Jrg-hRKfkXBWORC4_muyRITnmdSpNNOioq0GGxLTol-esmQG/s400/%ED%95%9C%EB%B3%B5+1.jpg" border="0" /></a><br />- Write reference Korean Languge Education Center, Sogang University<br /><br /><div></div></div>Korean Foodhttp://www.blogger.com/profile/15188933138423076746noreply@blogger.com0tag:blogger.com,1999:blog-497303699471485696.post-12800403584697857932009-01-24T07:19:00.000-08:002009-01-24T07:40:02.720-08:00Stir-Fried Squid 오징어 볶음<div align="center"><span style="font-family:georgia;font-size:130%;color:#ffffff;"><strong>.</strong></span></div><div align="center"><span style="font-family:georgia;font-size:130%;color:#333399;"><strong>오징어 볶음 (O Jing Ngo Bok Kum)</strong></span></div><div align="center"><span style="font-family:georgia;color:#ffffff;">.</span></div><div align="center"><span style="color:#ffffff;"><a href="http://s453.photobucket.com/albums/qq252/plernnn/?action=view&current=ojingo2.jpg" target="_blank"><img alt="Photobucket" src="http://i453.photobucket.com/albums/qq252/plernnn/ojingo2.jpg" border="0" /></a></span></div><div align="center"><span style="color:#ffffff;">.</span></div><div align="center"><span style="font-family:georgia;color:#6600cc;"><strong>Ingredients :</strong></span></div><div align="center"><span style="font-family:georgia;">Squids</span></div><div align="center"><span style="font-family:georgia;">Chopped Onions ; about 2-3 inches</span></div><div align="center"><span style="font-family:georgia;">Chilli</span></div><div align="center"><span style="font-family:georgia;">Spring Onions</span></div><div align="center"><span style="font-family:georgia;">Chopped Carrot ; thin stripe</span></div><div align="center"><span style="font-family:georgia;">Korean Mushroom ; similar to Shitake Mushroom</span></div><div align="center"><span style="font-family:georgia;">Gochujang ; Korean Chilli Paste</span></div><div align="center"><span style="font-family:georgia;">Gochugaroo ; Korean Chilli Powder</span></div><div align="center"><span style="font-family:georgia;">Soy Sauce</span></div><div align="center"><span style="font-family:georgia;">Sugar</span></div><div align="center"><span style="font-family:georgia;">Sesame Oil</span></div><div align="center"><span style="font-family:georgia;">Sesame Seeds</span></div><div align="center"><span style="font-family:georgia;">Garlic</span></div><div align="center"><span style="font-family:georgia;color:#ffffff;">.</span></div><div align="center"><span style="color:#ffffff;"><a href="http://s453.photobucket.com/albums/qq252/plernnn/?action=view&current=ojino.jpg" target="_blank"><img alt="Photobucket" src="http://i453.photobucket.com/albums/qq252/plernnn/ojino.jpg" border="0" /></a></span></div><div align="center"><span style="color:#ffffff;">.</span></div><div align="center"><span style="font-family:georgia;color:#6600cc;"><strong>How to Cook :</strong></span></div><div align="center"><span style="font-family:georgia;">1. Clean the squids and cut it into pieces about 3 inches.</span></div><div align="center"><span style="font-family:georgia;">2. Then mix all the ingredients up together ; squids, vegetables, and seasonings.</span></div><div align="center"><span style="font-family:georgia;">3. Leave it for about 10 minutes for the seasonings to absorb into the squids.</span></div><div align="center"><span style="font-family:georgia;">4. Then later in a pan, stir-fried the squids for about 3-4 minutes or until it is cooked. Remember not to turn on the fire to high because the squids could be burned. And, if you use too low, the squids won't be crispy.</span></div><div align="center"><span style="font-family:georgia;"></span><span style="color:#ffffff;">.</span></div><div align="center"><span style="font-family:georgia;color:#333399;">This menu won't take long to cook ! </span></div><div align="center"><span style="font-family:georgia;color:#333399;">And, the taste is sweet and spicy in one dish.</span></div><div align="center"><span style="color:#ffffff;">.</span></div>Korean Foodhttp://www.blogger.com/profile/15188933138423076746noreply@blogger.com0tag:blogger.com,1999:blog-497303699471485696.post-78718839960181345752009-01-21T06:14:00.000-08:002009-01-21T06:37:35.339-08:00Kimchi Roe Rice 김치알밥<div align="center"><span style="font-family:verdana;font-size:100%;color:#339999;">Kimchi Al Bup is similar to Bibimbup. However, the main ingredients, which made it different are Kimchi and Roe.</span></div><div align="center"><span style="font-family:verdana;font-size:100%;color:#ffffff;">.</span></div><div align="center"><span style="font-family:verdana;font-size:100%;"><a href="http://s453.photobucket.com/albums/qq252/plernnn/?action=view&current=koreanff.jpg" target="_blank"><img src="http://i453.photobucket.com/albums/qq252/plernnn/koreanff.jpg" border="0" alt="Photobucket" /></a></span></div><div align="center"><span style="font-family:verdana;font-size:100%;color:#ffffff;">.</span></div><div align="center"><span style="font-family:verdana;font-size:100%;color:#333399;"><strong>Ingredients</strong></span></div><div align="center"><span style="font-family:verdana;font-size:100%;"></span> </div><div align="center"><span style="font-family:verdana;font-size:100%;color:#66cccc;">Kimchi</span></div><div align="center"><span style="font-family:verdana;font-size:100%;color:#66cccc;">Roe</span></div><div align="center"><span style="font-family:verdana;font-size:100%;color:#66cccc;">Onion</span></div><div align="center"><span style="font-family:verdana;font-size:100%;color:#66cccc;">Pumpkin</span></div><div align="center"><span style="font-family:verdana;font-size:100%;color:#66cccc;">Carrot</span></div><div align="center"><span style="font-family:verdana;font-size:100%;color:#66cccc;">Mushroom</span></div><div align="center"><span style="font-family:verdana;font-size:100%;color:#66cccc;">Sesame Oil</span></div><div align="center"><span style="font-family:verdana;font-size:100%;color:#66cccc;">Sesame Seeds</span></div><div align="center"><span style="font-family:verdana;font-size:100%;color:#66cccc;">Egg</span></div><div align="center"><span style="font-family:verdana;font-size:100%;color:#66cccc;">Gochujang (Korean Chilli Paste)</span></div><div align="center"><span style="font-family:verdana;font-size:100%;color:#ffffff;">.</span></div><div align="center"><span style="font-family:verdana;font-size:100%;"><a href="http://s453.photobucket.com/albums/qq252/plernnn/?action=view&current=koreanf.jpg" target="_blank"><img src="http://i453.photobucket.com/albums/qq252/plernnn/koreanf.jpg" border="0" alt="Photobucket" /></a></span></div><div align="center"><span style="font-family:verdana;font-size:100%;color:#ffffff;">.</span></div><div align="center"><span style="font-family:verdana;font-size:100%;color:#000099;"><strong>How to Cook</strong></span></div><div align="center"><span style="font-family:verdana;font-size:100%;"></span> </div><div align="center"><span style="font-family:verdana;font-size:100%;color:#00cccc;">First, you need to chop the Kimchi and stir in it a pan.</span></div><div align="center"><span style="font-family:verdana;font-size:100%;color:#00cccc;">Second, chop all the vegetables we've prepared and do the same with the Kimchi.</span></div><div align="center"><span style="font-family:verdana;font-size:100%;color:#00cccc;">Actually, for this step, you can do it at the same time or stir them separately.</span></div><div align="center"><span style="font-family:verdana;font-size:100%;color:#00cccc;">Okay, next, in a stone bowl, put in the rice.</span></div><div align="center"><span style="font-family:verdana;font-size:100%;color:#00cccc;">Follow by the Kimchi and vegetables along the side of the bowl.</span></div><div align="center"><span style="font-family:verdana;font-size:100%;color:#00cccc;">This bowl will help keeps it warm, and this is the key point ! Korean people love it hot !</span></div><div align="center"><span style="font-family:verdana;font-size:100%;color:#00cccc;">Put on top a fried egg and roe.</span></div><div align="center"><span style="font-family:verdana;font-size:100%;"></span> </div><div align="center"><span style="font-family:verdana;font-size:100%;color:#33cc00;">When eating, add some Gochujang and sesame oil for better taste.</span></div><div align="center"><span style="font-family:verdana;font-size:100%;color:#33cc00;">Mix everything up in the bowl, and it's time to eat !</span></div><div align="center"><span style="font-family:verdana;font-size:100%;"></span> </div><div align="center"><span style="font-family:verdana;font-size:100%;color:#339999;">The crispy feeling of the roe and kimchi will add taste to the dish !</span></div>Korean Foodhttp://www.blogger.com/profile/15188933138423076746noreply@blogger.com0tag:blogger.com,1999:blog-497303699471485696.post-32285618256998160552009-01-19T10:09:00.000-08:002009-01-20T00:14:46.963-08:00Culture Capsule 8<em><em><strong><span style="font-size:180%;"><span style="color:#009900;">What's in a Korean Name</span><br /></span><br /><span style="font-size:130%;">Typically, a Korean name consists of a family name and a given name which is typically made up of two Chinese characters. For instance, take a common Korean name such as 'Kim Yeong Su'. Here 'Kim' is the family name and 'Yeong Su'is the given name.<br /><br />Traditionally, when parents select a child's given name in Koream the given name is derived from two Chinese characters. One Chinese characters is affixed according to generation so that brothers, sisters and cousins would have the same Chinese character. The second Chinese character would be individually selected by the parents. Based upon two Chinese characters, a child would receive his given name. However, many modern Korean parents have chosen a different method in selecting their child's given name. Instead of selecting their child's given name via the use of Chinese characters, many Korean parents have chosen to select pure Korean names without any reference to Chinese characters.<br /><br />Currently, there are approximately 90 family names in Korea. Some of the most common family names in Korea are Kim, Lee, Park, and Choi. In most western countries, after a woman marries she legally adopts the husband's family name as her own. However in Korea, a woman maintains her family's name throught her life.</span></strong><span style="font-size:130%;"> </span></em></em><br /><em><span style="font-size:130%;"></span></em><br /><em><span style="font-size:130%;">-</span><span style="font-size:100%;">Write reference Korean Languge Education Center, Sogang University</span></em>Korean Foodhttp://www.blogger.com/profile/15188933138423076746noreply@blogger.com0tag:blogger.com,1999:blog-497303699471485696.post-61210281825110481752009-01-17T06:04:00.000-08:002009-01-17T06:23:27.848-08:00Kimchi Jim 김치찜<div align="center"><span style="font-family:verdana;font-size:100%;"></span> </div><div align="center"><span style="font-family:verdana;font-size:100%;">Kimchi Jim is a kind of Korean dish, which is usually eaten with So-Ju (Korean liquor) and beer.</span></div><div align="center"><span style="font-family:Verdana;font-size:100%;"></span> </div><div align="center"><span style="font-family:verdana;font-size:100%;"></span></div><div align="center"><span style="font-family:verdana;font-size:100%;"><a href="http://s453.photobucket.com/albums/qq252/plernnn/?action=view&current=GetAttachment-4.jpg" target="_blank"><img alt="Photobucket" src="http://i453.photobucket.com/albums/qq252/plernnn/GetAttachment-4.jpg" border="0" /></a></span></div><div align="center"><span style="font-family:Verdana;font-size:100%;"></span> </div><div align="center"><span style="font-family:verdana;font-size:100%;"></span></div><div align="center"><span style="font-family:verdana;font-size:100%;">The main ingredients are Kimchi and pork.</span></div><div align="center"><span style="font-family:Verdana;font-size:100%;"></span> </div><div align="center"><span style="font-family:verdana;font-size:100%;"></span></div><div align="center"><span style="font-family:verdana;font-size:100%;">For this menu, Kimchi Jim, 찜 (Jim) means steam. So, in order to make this dish, you have to first, take the Kimchi and steam it. After that, we come to the pork. It's important of which part you use. The most suitable is at the neck. Take it and mix with some seasoning.</span></div><div align="center"><span style="font-family:Verdana;font-size:100%;"></span> </div><div align="center"><span style="font-family:verdana;font-size:100%;"></span></div><div align="center"><span style="font-family:verdana;font-size:100%;"><a href="http://s453.photobucket.com/albums/qq252/plernnn/?action=view&current=GetAttachment36.jpg" target="_blank"><img alt="Photobucket" src="http://i453.photobucket.com/albums/qq252/plernnn/GetAttachment36.jpg" border="0" /></a></span></div><div align="center"><span style="font-family:Verdana;font-size:100%;"></span> </div><div align="center"><span style="font-family:verdana;font-size:100%;"></span></div><div align="center"><span style="font-family:verdana;font-size:100%;"><strong>How to Eat :</strong></span></div><div align="center"><span style="font-family:verdana;font-size:100%;">1. Pick up one Kimchi</span></div><div align="center"><span style="font-family:verdana;font-size:100%;">2. Put a piece of pork on it</span></div><div align="center"><span style="font-family:verdana;font-size:100%;">3. Warp the Kimchi up, and enjoy the delicious taste !</span></div><div align="center"><span style="font-family:Verdana;font-size:100%;"></span> </div><div align="center"><span style="font-family:verdana;font-size:100%;"></span></div><div align="center"><span style="font-family:verdana;font-size:100%;">You can also eat it with rice ~</span></div><div align="center"></div>Korean Foodhttp://www.blogger.com/profile/15188933138423076746noreply@blogger.com0tag:blogger.com,1999:blog-497303699471485696.post-15693554698067787132009-01-16T04:50:00.000-08:002009-01-17T06:25:51.953-08:00Soondooboo jjigae 순두부 찌개 (Soft tofu stew)<div align="center"><span style="font-family:verdana;color:#330099;">Sundubu jjigae is a hot and spicy jjigae (Korean stew).</span></div><div align="center"><span style="font-family:verdana;color:#330099;">This dish is eaten with a bowl of cooked white rice and several banchan (side dishes). </span></div><div align="center"><span style="font-family:verdana;color:#330099;">It is widely eaten and one of the favorite meals in South Korea.</span></div><br /><span style="font-family:verdana;color:#330099;"></span><br /><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvp_MXuRc4uONQj12xyr4mrZ7wzPfNbjmgy5a0Q2CdVOwp_qfMKzGK0_aNi-jUj-OiRqvzyq1c10CfluLRJSn6H8TDlXz0cb6D-CTAFRVEDvRav9wl6gEVhWFlDqOHdbCBEqnvxwcKup3q/s1600-h/í´ë¬¼ìëë¶ì°ê°_1_1.jpg"></a></p><p align="center"><a href="http://s453.photobucket.com/albums/qq252/plernnn/?action=view&current=ED95B4EBACBCEC889CEB9190EBB680ECB08.jpg" target="_blank"><img src="http://i453.photobucket.com/albums/qq252/plernnn/ED95B4EBACBCEC889CEB9190EBB680ECB08.jpg" border="0" alt="Photobucket" /></a><br /><br /><br /><span style="font-family:verdana;"><strong><span style="color:#990000;">Ingredients:</span></strong><br />1 pack soon doo boo (soft tofu)*<br />8 small clams - cleaned, 4 ounce pork (or beef) - sliced<br />1/4 cup kimchi - roughly chopped, 1 red hot chili - sliced<br />2 green hot chilies - sliced, 2 green onions - sliced<br />1 egg york, 1 tbsp go choogaroo (Korean chili powder)<br />1 tbsp vegetable oil, 1 tsp minced garlic, 1/2 tsp juice of ginger<br />1 tsp soy sauce, 1/2 tsp sesame oil<br />1 tsp sae woo jeot (salted shrimp)**<br />3 cups water<br /><br />(*It is in a tube, different from square package soft tofu in a Korean super market.)<br /><br />(**Salt can be used.) </span><br /><br /><br /><br /><span style="font-family:verdana;"><br /></p></span><span style="font-family:verdana;"></span><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCfmUaOY-XoJMnM0u4At5bYEKtaQyyUKDTus9kkcDgc77LVXGlLj_pfRFhS8oHpweQAbHMzeM3uFO50smf5xZd7e38FRZQZGR0WSJeGCOEjeyP_drhvy5bhiRz2a4jF1Nnr7qxgkIMSEhh/s1600-h/í´ë¬¼ìëë¶ì°ê°_2_1.jpg"></a></p><p align="center"><a href="http://s453.photobucket.com/albums/qq252/plernnn/?action=view&current=ED95B4EBACBCEC889CEB9190EBB680EC-1.jpg" target="_blank"><img src="http://i453.photobucket.com/albums/qq252/plernnn/ED95B4EBACBCEC889CEB9190EBB680EC-1.jpg" border="0" alt="Photobucket" /></a><br /><br /><br /><strong><span style="font-family:verdana;color:#330099;">How to cook:</span></strong><br /><span style="font-family:verdana;"><br />Marinade pork with ginger juice, soy sauce, sesame oil and minced garlic.<br /></span><span style="font-family:verdana;"><br />In a pot, add vegetable oil and saute pork.<br />Add go choo ga roo (Korean chili powder), keep stir.<br /><br />Add water and kimchi, bring to a boil.<br /><br />Scoop in soon doo boo with a spoon.<br /><br />Reduce heat, add sae woo jeot (salted shrimp).<br /><br />Add chillies, green onions and clams.<br />Cook for a minute or so.<br /><br />Finish with egg york in the center and a dash of sesame oil.<br /><br />Serve with rice.<br /><br /></p></span>Korean Foodhttp://www.blogger.com/profile/15188933138423076746noreply@blogger.com0tag:blogger.com,1999:blog-497303699471485696.post-85265448510060289772009-01-14T07:40:00.000-08:002009-01-17T06:29:59.658-08:00Mul naengmyon 물냉면(Buck wheat noodle in cold beef broth)<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkELfbWgEc2tHEqla044-ztD-o_FP5UnRMLMAkl7ztpgVVt0EVeYqZmMw_fm1SFG7pG07LJ5jhoZzU7rc2xYZ9ey2udAECrKyRKQfh35nxZnK7Bgy3jspy5eVxb1ggkghb8RlBA531AmH8/s1600-h/물냉면_1-1.jpg"></a><a href="http://s453.photobucket.com/albums/qq252/plernnn/?action=view&current=EBACBCEB8389EBA9B4_1-1.jpg" target="_blank"><img src="http://i453.photobucket.com/albums/qq252/plernnn/EBACBCEB8389EBA9B4_1-1.jpg" border="0" alt="Photobucket" /></a>
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<br /><span style="font-family:verdana;"><span style="color:#ff0000;"><span style="color:#ff0000;"><strong>Ingredients:</strong></span> </span></span>
<br /><span style="font-family:verdana;"><strong><span style="color:#ff0000;">
<br /></span></strong>5 oz naengmyon noodle
<br />1/3 pound beef shank
<br />1/4 English cucumber, julienne
<br />1/2 Asian pear, julienne
<br />1 egg, hard-boiled, sliced in half
<br />1/4 cup pickled radish*
<br />sugar, vinegar, gyeoja (Korean mustard)
<br />1/4 inch piece ginger
<br />4-5 cloves of garlic
<br />1 tsp. salt, 1/2 tsp. pepper
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<br />(*Pickled radish - Julienne radish.
<br /></span></strong>Add 1 tbsp vinegar, 1 tbsp sugar, 1/4 tsp salt.
<br />Mix well, leave in a refrigerator for at least 30 minutes.)
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<br /><span style="font-family:verdana;color:#ff6600;"><strong>How to cook:</strong></span>
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<br />Put beef, garlic, ginger, salt, and pepper to a boiling water and cook until soft.</span>
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<br /><span style="font-family:verdana;">Take out the meat and slice very thinly. </span>
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<br /><span style="font-family:verdana;">Set aside.</span>
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<br /><span style="font-family:verdana;">Save broth, strain, put in a refrigerator.</span>
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<br /><span style="font-family:verdana;">Skim fat on top.</span>
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<br /><span style="font-family:verdana;">In a big pot of boiling water, add noodle.</span>
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<br /><span style="font-family:verdana;">Cook for 3-5 minutes depends on instruction of the package.</span>
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<br /><span style="font-family:verdana;">Wash in a cold water for several times to get rid of excess starch.</span>
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<br /><span style="font-family:verdana;">Drain and set aside.</span>
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<br /><span style="font-family:verdana;">In a big bowl, pour chilled broth, some ice and add noodle.</span>
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<br /><span style="font-family:verdana;">On top, garnish with an egg, pear, cucumber and picked radish.</span>
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<br /><span style="font-family:verdana;">Serve with sugar, vinegar and gyeo ja (Korean mustard).
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBz9eoP55OqpIvYSiAIq9o0iVljcNQBEIVeYlteuv9UPky0dKIUMTWoZOGj3rgmyOn1vZJ7aYnGAkc2HyN-F29MY6Zbdrqi3x1CQ33NSeKyM9Y_P6nkBakTCjpKuN5TutG1q_1qUUlZM8V/s1600-h/물냉면_4-1.jpg"></a><a href="http://s453.photobucket.com/albums/qq252/plernnn/?action=view&current=EBACBCEB8389EBA9B4_4-1.jpg" target="_blank"><img src="http://i453.photobucket.com/albums/qq252/plernnn/EBACBCEB8389EBA9B4_4-1.jpg" border="0" alt="Photobucket" /></a><a href="http://s453.photobucket.com/albums/qq252/plernnn/?action=view&current=EBACBCEB8389EBA9B4_5-1.jpg" target="_blank"><img src="http://i453.photobucket.com/albums/qq252/plernnn/EBACBCEB8389EBA9B4_5-1.jpg" border="0" alt="Photobucket" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitiUfoKWoozft1VtYf7kCNT3-R75ZHpdKqXH4EOleZRDmfJhEgHoHXchcdL4HzPUvyCxTs-NbYoCsShNW4BgH08RsqUqgSzChD9h4dvlIfmc5BmBz5njUT2tm7OQBE84subP3C_8cH3VwM/s1600-h/물냉면_5-1.jpg"></a>
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<br /><span style="font-family:verdana;"><em><span style="color:#ff6666;"><strong>Tips:</strong> "NaengMyon" is one of the most desirable dishes in summer.There are two types of NaengMyon noodles, "PyeongYang" style and "HamHeung" style."Naeng Myon" noodle is made with buck wheat and potato starch, unlike Japanese "Soba" noodle,the chewy texture is a trademark.</span></em></span>Korean Foodhttp://www.blogger.com/profile/15188933138423076746noreply@blogger.com0tag:blogger.com,1999:blog-497303699471485696.post-11891922705479224052009-01-14T04:10:00.000-08:002009-01-14T04:25:17.760-08:00Spicy Pan-Fried Pork And Vegetable 제육볶음<div align="center"><span style="font-family:verdana;font-size:130%;color:#ff6600;">제육볶음 (Cheyuk-Bokkum) Spicy Pan-Fried Pork and Vegetables</span></div><div align="center"><span style="font-family:Verdana;font-size:130%;color:#ff6600;"></span> </div><div align="center"><a href="http://s453.photobucket.com/albums/qq252/plernnn/?action=view&current=GetAttachment-3.jpg" target="_blank"><img src="http://i453.photobucket.com/albums/qq252/plernnn/GetAttachment-3.jpg" border="0" alt="Photobucket" /></a></div><div align="center"><span style="font-family:Verdana;font-size:130%;color:#ff6600;"></span> </div><div align="center"><span style="font-family:Verdana;font-size:100%;color:#666666;"><strong>Ingredients</strong></span></div><div align="center"><span style="font-family:Verdana;font-size:100%;color:#666666;">pork with some fatback</span></div><div align="center"><span style="font-family:Verdana;font-size:100%;color:#666666;">red and green chillis</span></div><div align="center"><span style="font-family:Verdana;font-size:100%;color:#666666;">onions</span></div><div align="center"><span style="font-family:Verdana;font-size:100%;color:#666666;">spring onions</span></div><div align="center"><span style="font-family:Verdana;font-size:100%;color:#666666;">carrots</span></div><div align="center"><span style="font-family:Verdana;font-size:100%;color:#666666;">sesame</span></div><div align="center"><span style="font-family:Verdana;font-size:100%;color:#666666;">kochujang (korean chilli paste)</span></div><div align="center"><span style="font-family:Verdana;font-size:100%;color:#666666;">kochugaroo (korean chilli power)</span></div><div align="center"><span style="font-family:Verdana;font-size:100%;color:#666666;">sugar</span></div><div align="center"><span style="font-family:Verdana;font-size:100%;color:#666666;">garlics</span></div><div align="center"><span style="font-family:Verdana;font-size:100%;color:#666666;">black pepper</span></div><div align="center"><span style="font-family:Verdana;font-size:100%;color:#666666;">mushrooms</span></div><div align="center"><span style="font-family:Verdana;font-size:100%;color:#666666;">sesame oil</span></div><div align="center"><span style="font-family:Verdana;font-size:100%;color:#666666;">ginger water</span></div><div align="center"><span style="font-family:Verdana;font-size:100%;color:#666666;">soy sauce</span></div><div align="center"><span style="font-family:Verdana;font-size:100%;color:#666666;"></span> </div><div align="center"><a href="http://s453.photobucket.com/albums/qq252/plernnn/?action=view&current=GetAttachment22.jpg" target="_blank"><img src="http://i453.photobucket.com/albums/qq252/plernnn/GetAttachment22.jpg" border="0" alt="Photobucket" /></a></div><div align="center"><span style="font-family:Verdana;font-size:100%;color:#666666;"></span> </div><div align="center"><span style="font-family:Verdana;font-size:100%;color:#666666;"><strong>How to Cook</strong></span></div><div align="center"><span style="font-family:Verdana;font-size:100%;color:#666666;">First, we will start with making the sauce by mixing kochujang, kochugaroo, sugar, soy sauce, black pepper, garlic, ginger water, and sesame oil together.</span></div><div align="center"><span style="font-family:Verdana;font-size:100%;color:#666666;">After that, in a pan, put in some chopped garlics and onions. Then follow by the pork and stir it until cooked.</span></div><div align="center"><span style="font-family:Verdana;font-size:100%;color:#666666;">When it is cooked, pour in the sauce we just mixed and stir it all together again. </span></div><div align="center"><span style="font-family:Verdana;font-size:100%;color:#666666;">Lastly, add in some chilli, sesame, mushroom, onions, and carrot. Actually you can put in any kind of vegetable you like - the more, the better !</span></div><div align="center"><span style="font-family:Verdana;font-size:100%;color:#666666;"></span> </div>Korean Foodhttp://www.blogger.com/profile/15188933138423076746noreply@blogger.com2tag:blogger.com,1999:blog-497303699471485696.post-25350045647053328152009-01-13T08:34:00.000-08:002009-01-13T08:46:53.075-08:00Jjolmyon 쫄면 (Spicy chewy noodle)<div align="center"><span style="font-size:130%;"></span> </div><div align="center"><span style="font-size:130%;">Jjolmyon 쫄면 (Spicy chewy noodle) </span></div><div align="center"></div><div align="center"></div><div align="center"><span style="color:#3333ff;"><strong></strong></span></div><div align="center"><span style="font-size:130%;color:#3333ff;"><strong></strong></span></div><div align="center"><span style="font-size:130%;color:#3333ff;"><strong></strong></span> </div><div align="center"><span style="font-size:130%;color:#3333ff;"><strong></strong></span> </div><div align="center"><span style="font-size:130%;color:#3333ff;"><strong>Ingredients :<br /></div></strong></span><div align="center"></div><div align="center">14 oz (1 pack) jjolmyon (chewy noodle)</div><div align="center">1 egg, hard boiled</div><div align="center">1/4 cucumber, thin julienne</div><div align="center"></div><div align="center"><span style="color:#3333ff;"><strong></strong></span></div><div align="center"><span style="color:#3333ff;"><strong></strong></span></div><div align="center"><span style="color:#3333ff;"><strong><span style="font-size:130%;"></span></strong></span> </div><div align="center"><span style="color:#3333ff;"><strong><span style="font-size:130%;"></span></strong></span> </div><div align="center"><span style="color:#3333ff;"><strong><span style="font-size:130%;">chogochoojang (sauce) :<br /></div></span></strong></span><div align="center"></div><div align="center">2 tbsp go choo jang (Korean chili paste), 1 1/2 tbsp sugar</div><div align="center">1 tbsp rice vinegar, 1/2 tsp minced garlic, 1/2 tsp sesame seeds,</div><div align="center">1/4 tsp sesame oil, a pinch of pepper</div><div align="center"></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfN0NbvvOZfm7HCCToOjfNJXJALn-nBi7CgM81UOp9sDZvsQ6SlS2SSA_a3a4-LRJ8oScvPzg7SrrAnD8gz0KiCcMK_7_pgNPjwduISQ2YQJU_tgfYH6U3QZa1ciKtfB2vgfhtiTPDvTU8/s1600-h/ì«„ë©´+1.JPG"><img id="BLOGGER_PHOTO_ID_5290818164407333042" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfN0NbvvOZfm7HCCToOjfNJXJALn-nBi7CgM81UOp9sDZvsQ6SlS2SSA_a3a4-LRJ8oScvPzg7SrrAnD8gz0KiCcMK_7_pgNPjwduISQ2YQJU_tgfYH6U3QZa1ciKtfB2vgfhtiTPDvTU8/s400/%EC%AB%84%EB%A9%B4+1.JPG" border="0" /></a><br /><div align="center"></div><div align="center"><span style="font-size:130%;color:#3333ff;">How to cook :<br /></span><br />Boil 6 cups water in a big pot.</div><div align="center">Cook noodle for 5 minutes or follow the instruction on the package.</div><div align="center">Rinse several times to get rid of starch in cold water, drain well.</div><div align="center"></div><div align="center">Cut an egg in half.</div><div align="center">In a bowl, add half of the noodle, put some cho go choo jang, </div><div align="center">place cucumber and egg on top</div><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEite5_ya9wv09UoXgEyz33lapYtRnH7w20KRpmy2plvbyEyLod62gRlK8AFzY0GKgQZYcIOVUxMDoXTCoZu0PMlBh_6uSxuzyRuygUgOoS6VXkDXzkjsZaszI3WSqYPWAv-YTonyb_D2kWK/s1600-h/ì«„ë©´+2.JPG"><img id="BLOGGER_PHOTO_ID_5290818060822248834" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEite5_ya9wv09UoXgEyz33lapYtRnH7w20KRpmy2plvbyEyLod62gRlK8AFzY0GKgQZYcIOVUxMDoXTCoZu0PMlBh_6uSxuzyRuygUgOoS6VXkDXzkjsZaszI3WSqYPWAv-YTonyb_D2kWK/s400/%EC%AB%84%EB%A9%B4+2.JPG" border="0" /></a>Korean Foodhttp://www.blogger.com/profile/15188933138423076746noreply@blogger.com0tag:blogger.com,1999:blog-497303699471485696.post-83994097001067153652009-01-12T08:47:00.000-08:002009-01-20T00:15:38.018-08:00Culture Capsule 7<span style="font-size:130%;color:#000099;"><strong></strong></span><br /><span style="font-size:130%;color:#000099;"><strong>Why do Koreans ask people their age when they frist meet them?</strong></span><br /><span style="font-size:130%;"></span><br /><span style="font-size:130%;">It is common in Korea to ask a person how old they are or whether or not they are married the first time you meet. Non-Koreans may consider these kinds of questions too personal or impolite. However, Koreans think of these kinds of questions as the first steps in getting acquainted rather than as being "nosy."</span><br /><span style="font-size:130%;"></span><br /><span style="font-size:130%;">Asking a person his or her age the first time you meet probably comes from the Korean custom of social ranking based on age. In Korea, checking a person's age helps you decide which speech level to use with that person in the future. For instance, if the other person is older than yourself, you will have to use honorific language with him or her even if you get to know that person well. Also, upon initally meeting someone, it is gradually acceptable fo ask questions such as "Are you married?", "Where do you live?" or "What school did you graduate from?" In Korea, if someone asks you such questions, it is probable that he or she is interested in you and wants to get to know you better. </span><br /><span style="font-size:130%;"></span><br /><span style="font-size:130%;">* In your country, how do you begin a conversation with someone you want to get to know better?</span><br /><span style="font-size:130%;"></span><br />-Write reference Korean Languge Education Center, Sogang UniversityKorean Foodhttp://www.blogger.com/profile/15188933138423076746noreply@blogger.com0tag:blogger.com,1999:blog-497303699471485696.post-733949066127692312009-01-10T20:03:00.000-08:002009-01-10T20:57:16.176-08:00Benefits of Doenjang 된장 (Soy bean paste) - 2<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYvqn6hFuh2Z7gJhIGVRCKjZm4vjk1chMW9NacqAwEhl_XWu3LlDpq6zQmuI5D9AcxCryEbPRYYWfGTKzpbL2Ncurjbe3mw3-pwVUNkXBmZTPIcBb5MDMn_L2UV8he25vtQfhZPKroFaqf/s1600-h/EB909CEC9EA5ECB08CEAB09C6.jpg"><img id="BLOGGER_PHOTO_ID_5289893705517745218" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYvqn6hFuh2Z7gJhIGVRCKjZm4vjk1chMW9NacqAwEhl_XWu3LlDpq6zQmuI5D9AcxCryEbPRYYWfGTKzpbL2Ncurjbe3mw3-pwVUNkXBmZTPIcBb5MDMn_L2UV8he25vtQfhZPKroFaqf/s400/EB909CEC9EA5ECB08CEAB09C6.jpg" border="0" /></a><br /><div><span style="font-family:verdana;"></span></div><br /><div><span style="font-family:verdana;color:#330099;">Doenjang (soy bean paste), a traditional Korean food that is fermented from soybeans, has been a fixture of the Korean diet for centuries. Recently, it has received great attention from western medicine for its nutritional and medical value. Doenjang is effective in preventing cancer. Soybeans, the main ingredient of doenjang, contain high quality proteins in the form of amino acid which acids aid digestion. Abundant amounts of vitamin A and C can be supplemented by adding pumpkins when making doenjang. Doenjang is also effective in preventing and treating constipation and diarrhea by increasing the activities of the large intestines. </span></div><br /><br /><span style="font-family:verdana;"><div><br /><strong>-Anti cancer properties</strong> </div><div>Of all fermented foods, doenjang is the most effective in treating cancer.The anti-cancer properties of doenjang do not disappear even when the paste is boiled or heated. According to one study performed on mice with cancer, mice that were fed doenjang jjigae (a traditional Korean soup made from soy bean paste), had 80% fewer cancer cells than those that were not.Daily consumption of doenjang is one of the 15 rules for cancer prevention set forth by the Korean Cancer Association. The cancer preventing properties of doenjang are being officially recognized by more and more health institutions and experts. Recent studies have revealed that doenjang is effective in not only treating cancer, but also preventing it. </div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div><strong>-Lowers blood pressure</strong> </div><div>The histamine-leucine amino acid in doenjang is effective in enhancing the physiological activation of protein, which alleviates headaches, lowers blood pressure, and reduces blood cholesterol. As a result, blood vessels become much more elastic. </div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div><strong>-Strengthens the liver</strong> </div><div>The liver is one of the most import!ant organs of our body, as it distributes nutrients to each part of the body.Traditional doenjang is effective in restoring liver functions and detoxifying the liver. It also reduces the activation of glycosyl transferase, a measurement of liver poison. Many studies showing the liver strengthening properties of doenjang have been released. </div><div></div><div></div><div></div><div></div><div></div><div></div><div><strong></strong></div><div><strong>-Acid-fast properties</strong> </div><div>Dfaidzein, daidzin and other isojlavin substances that fall under the polyphenol class are found in soybeans. These are the substances in doenjang that prevent aging.Another antioxidant is melanoidin, which is created as the result of a reaction between amino acids and sugars.These substances prevent the oxidation of lipid, which is found within doenjang, and make doenjang a very safe product. </div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div><strong>-Antidote effect</strong> </div><div>Doenjang is effective in detoxifying the poisons in fish, meat, vegetables, and mushrooms. They are also useful in detoxifying snake venom and bee poison. </div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div><strong>-Prevents dementia</strong> </div><div>The lecithin in soybeans increases brain activity. Saponin, another substance found in soybeans, is a functional substance that lowers blood cholesterol levels and prevents aging and senile dementia by suppressing the formation of fatty peroxide. In addition, doenjang contains antioxidants substances that slow the aging process. The powers of these substances are strengthened in the fermenting and aging process. At the same time, it has also been shown that the unique browning phenomenon of doenjang plays a significant role in preventing aging. </div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div><strong>-Aids digestion</strong> </div><div>Doenjang is a food that simultaneously increases appetite and is easily digestible. There is no need to worry about indigestion when having doenjang for lunch. According to traditional Korean remedies, indigestion can be cured by eating thin doenjang soup. </div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div><strong>-Prevention of osteoporosis</strong> </div><div>Isoflavone derivatives, also known as vegetable estrogen, prevent the re-absorption of bones and help create new bone matter. Thus, it is effective in preventing female osteoporosis. VitaminD, which is abundant in mushrooms, aids the absorption of calcium and makes our bones stronger. </div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div><strong>-Partial treatment of diabetes</strong> </div><div>Melanoidin enhances the secretion of insulin and treats diabetes. Prevention of constipation and fat Pumpkins, mushrooms, and barley are rich in fiber. Fiber prevents obesity, treats and prevents constipation, and aids digestion by accelerating intestine activity. </div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div><strong>-Prevention of heart diseases and brain tumors</strong> </div><div>Protein found in mushrooms purifies our blood, controls coagulation, and reduces blood viscosity. Hence, it is effective in preventing brain tumors and heart diseases. </div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div><strong>-Treatment of freckles and skin discoloration</strong> </div><div>Linolenic acid cures freckles and skin discoloration by preventing the compounding of melanin. Mushrooms and pumpkins make the skin look shiny and healthy, and also cure acne and allergic skin diseases. </span></div>Korean Foodhttp://www.blogger.com/profile/15188933138423076746noreply@blogger.com0tag:blogger.com,1999:blog-497303699471485696.post-66208564121058977692009-01-10T04:57:00.000-08:002009-01-10T05:53:13.204-08:00Fried Chicken Coated With Sweet Tangy Sauce 닭강정<div align="center"><span style="font-family:verdana;font-size:130%;color:#6600cc;"><strong><br /></strong></span></div><div align="center"><span style="font-family:verdana;font-size:130%;color:#6600cc;"><strong>Today's menu is called 'Tak-Kang-Jeong'. Korean at all ages enjoy eating it. This is because of the sweet taste it gives. Tak-Kang-Jeong is also a dish, which is eaten with So-Ju. People believe that eating it while drinking So-Ju, will make it tastes better !</strong></span></div><div align="center"><strong><span style="font-family:Verdana;font-size:130%;color:#6600cc;"><br /></span></strong></div><div align="center"><strong><span style="font-family:verdana;font-size:130%;color:#6600cc;"></span></strong></div><div align="center"><span style="font-family:verdana;font-size:130%;"><a href="http://s453.photobucket.com/albums/qq252/plernnn/?action=view&current=chicken1.jpg" target="_blank"><img alt="Photobucket" src="http://i453.photobucket.com/albums/qq252/plernnn/chicken1.jpg" border="0" /></a></span></div><div align="center"><span style="font-family:Verdana;font-size:130%;"><br /></span></div><div align="center"><span style="font-family:verdana;font-size:130%;"></span></div><div align="center"><em><strong><span style="font-family:verdana;font-size:130%;">Ingredients :</span></strong></em></div><div align="center"><strong><em><span style="font-family:verdana;font-size:130%;"></span></em></strong></div><div align="center"><span style="font-family:verdana;font-size:130%;">300 grams of Chicken </span></div><div align="center"><span style="font-family:verdana;font-size:130%;">1/3 Teaspoon of Ginger Water</span></div><div align="center"><span style="font-family:verdana;font-size:130%;">1 Spoon of Rice Wine</span></div><div align="center"><div align="center"><span style="font-family:verdana;font-size:130%;">Salt</span></div><div align="center"><span style="font-family:verdana;font-size:130%;">Pepper</span></div><div align="center"><span style="font-family:Verdana;font-size:130%;"><br /></span></div><div align="center"><span style="font-family:verdana;font-size:130%;"></span></div><div align="center"><em><span style="font-family:verdana;font-size:130%;"><strong>Sauce Mixture :</strong></span></em></div><div align="center"><span style="font-family:verdana;font-size:130%;"></span></div><div align="center"><span style="font-family:verdana;font-size:130%;">2 Tablespoons of Soy Sauce</span></div><div align="center"><span style="font-family:verdana;font-size:130%;">1/2 Spoon of Sugar</span></div><div align="center"><span style="font-family:verdana;font-size:130%;">1 Teaspoon of Cooking Liquor</span></div><div align="center"><span style="font-family:verdana;font-size:130%;">1/2 Teaspoon of Sesame Oil</span></div><div align="center"><span style="font-family:verdana;font-size:130%;">10 grams of Sliced Ginger</span></div><div align="center"><span style="font-family:verdana;font-size:130%;">2 Sliced Garlics</span></div><div align="center"><span style="font-family:verdana;font-size:130%;">1 Dried Red Chilli</span></div><div align="center"><span style="font-family:verdana;font-size:130%;">100 CC of Water (Half a Glass)</span></div><div align="center"><span style="font-family:Verdana;font-size:130%;"><br /></span></div></div><div align="center"><strong><em><span style="font-family:verdana;font-size:130%;"></span></em></strong></div><div align="center"><strong><em><span style="font-family:verdana;font-size:130%;">Other Ingredients :</span></em></strong></div><div align="center"><strong><em><span style="font-family:verdana;font-size:130%;"></span></em></strong></div><div align="center"><span style="font-family:verdana;font-size:130%;">1 Egg</span></div><div align="center"><span style="font-family:verdana;font-size:130%;">Oil for Frying Chicken</span></div><div align="center"><span style="font-family:verdana;font-size:130%;">Flour</span></div><div align="center"><span style="font-family:Verdana;font-size:130%;"><br /></span></div><div align="center"><span style="font-family:verdana;font-size:130%;"></span></div><div align="center"><span style="font-family:verdana;font-size:130%;"><a href="http://s453.photobucket.com/albums/qq252/plernnn/?action=view&current=chicken.jpg" target="_blank"><img alt="Photobucket" src="http://i453.photobucket.com/albums/qq252/plernnn/chicken.jpg" border="0" /></a></span></div><div align="center"><span style="font-family:Verdana;font-size:130%;"><br /></span></div><div align="center"><span style="font-family:verdana;font-size:130%;"></span></div><div align="center"><span style="font-family:verdana;font-size:130%;">First, you need to chop the chicken into small pieces.</span></div><div align="center"><span style="font-family:verdana;font-size:130%;">Mix it with ginger water, rice wine, salt, and pepper.</span></div><div align="center"><span style="font-family:verdana;font-size:130%;">After that, dip it in the flour and follow by egg. Rest it aside for a moment.</span></div><div align="center"><span style="font-family:verdana;font-size:130%;">Now, we will start doing the sauce.</span></div><div align="center"><span style="font-family:verdana;font-size:130%;">In a pot, put in the soy sauce, sugar, cooking liquor, sesame oil, ginger, garlic, and dried chilli.</span></div><div align="center"><span style="font-family:verdana;font-size:130%;">After that, pour in some water. Wait until it boils.</span></div><div align="center"><span style="font-family:verdana;font-size:130%;">While waiting, we will come back to the chicken.</span></div><div align="center"><span style="font-family:verdana;font-size:130%;">In a pan, pour in some oil for frying the chicken. Fry it until it turns yellowish-brown.</span></div><div align="center"><span style="font-family:verdana;font-size:130%;">Now, come to the last step.</span></div><div align="center"><span style="font-family:verdana;font-size:130%;">Put the chickens that we've just fried into the sauce pot.</span></div><div align="center"><span style="font-family:verdana;font-size:130%;">Stir it until the sauce dries up.</span></div><div align="center"><span style="font-family:verdana;font-size:130%;">Put the chickens in a plate and sprinkle on top with some peanuts.</span></div><div align="center"><span style="font-family:verdana;font-size:130%;"></span></div><div align="center"><span style="font-family:verdana;font-size:130%;"></span></div>Korean Foodhttp://www.blogger.com/profile/15188933138423076746noreply@blogger.com1tag:blogger.com,1999:blog-497303699471485696.post-22079680878549377132009-01-09T01:31:00.000-08:002009-01-09T01:38:38.022-08:00Doenjang 된장(Soy Bean Paste)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYxKjFW9s5ZHE2LA72hb-USkKa9hDMNhRwWAp13bh1eJjNk1A-PpuX4AigpuOP7QNWFVeXOroCFb2tu-ZW7ksSOae_ToMDruR2xcQuMlsyLbQ-k_Yl2jbBi7HbzT2QGSe-u1NXuHNFtSqh/s1600-h/S0529609b1.jpg"><img id="BLOGGER_PHOTO_ID_5289225689513198274" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYxKjFW9s5ZHE2LA72hb-USkKa9hDMNhRwWAp13bh1eJjNk1A-PpuX4AigpuOP7QNWFVeXOroCFb2tu-ZW7ksSOae_ToMDruR2xcQuMlsyLbQ-k_Yl2jbBi7HbzT2QGSe-u1NXuHNFtSqh/s400/S0529609b1.jpg" border="0" /></a><br /><div align="left"><span style="font-family:verdana;">Deonjang (Soybean paste) is made from soybeans, rice, barley, wheat or fatted soybeans. These primary ingredients are mixed with salt and Aspergillus oryzae for fermenting and maturing. Or, lumps of fermented soybeans (meju) are put in brine until the brine is fermented, and the liquid is separated from the solid. </span></div><br /><div align="left"><span style="font-family:verdana;"></span></div><br /><div align="left"><span style="font-family:verdana;">Soybean paste has been believed to have 5 virtues: devotion </span></div><br /><div align="left"><span style="font-family:verdana;">- it keeps its taste even when it is mixed with other ingredients; steadiness </span></div><br /><div align="left"><span style="font-family:verdana;">- it does not decay for a long time; merciful heart of Buddha</span></div><br /><div align="left"><span style="font-family:verdana;">- it removes fish and oily flavor; generosity </span></div><br /><div align="left"><span style="font-family:verdana;">- it neutralizes spicy tastes; and harmony </span></div><br /><div align="left"><span style="font-family:verdana;">- it harmonizes well with any other food. </span></div><br /><div align="left"><span style="font-family:verdana;"></span></div><br /><div align="left"><span style="font-family:verdana;">Soybean paste is one of the traditional Korean foods carried over for generations. Soybean is loved by Korean people for its excellencies in taste and effects.</span><span style="font-family:verdana;"></div></span><br /><span style="font-family:verdana;"><br /><br /><div align="left"><br /><br /><strong><span style="color:#ff9900;">Origin of Doenjang</span></strong><br /><br />The origin and benefits of doenjang (soy bean paste) are unmatched with those of any other food or seasoning in the entire world. The unique Korean culture of seasonings dates back to the days when Koreans first began farming and raising beans. Historical records state that doenjang (soy bean paste) was one of the dishes prepared and served by King Shinmoon of the Shilla Dynasty when he first greeted his father- and mother-in-law in the year 683.</div><br /><div align="left">Hence, doenjang (soy bean paste) has long been one of the most import!ant foods in Korea.</div><div align="left">Historical records refer to doenjang as boiled beans that have a dark color. </div><div align="left">This is another way of describing fermented soy beans that have been salted. </div><br /><div align="left">Korean ancestors later introduced doenjang to the Chinese. The Chinese referred to the people of Goguryeo as experts in making fermented foods and named the unique scent of doenjang 'Goryeo-chwi' (the Korea scent). After fermented soybeans were introduced to Korea, Koreans began developing a new form of seasoning that was fundamentally different from Chinese seasonings. Many historical records state that Korean seasonings were introduced to Japan in the 8th and 9th Century. One of these records is the 'Dae-bo-yul-ryung' which was written in Japan in 701.</div><br /><br /><div align="left">Also, the book 'Dong-a' (1717) states that the word 'Korea-jang' (Korean seasoning) has been used in Japan ever since the Korean craftsman Mal-jang came to Japan. Records that explain the production process of Korean seasonings in detail first appeared in the Chosun Dynasty. The 'Gu-hwang-bo-yu-bang' (1660) explains that fermented soybeans were made from beans and wheat. This shows that ancient Korean seasonings were considerably different from their modern descendants. The 'Jung-bo-sal-lim-kyung-jae' is the first record to explain the process in which fermented soybeans are made from beans. This method is identical to the basic principle behind modern doenjang. </div><br /><br /><div align="left">Linoleic acid and other substances in doenjang can suppress 90% of the production of cancer-causing substances. In addition, there are roughly 100 billion beneficial enzymes in 100 grams of doenjang which soften the skin and aid digestion.<br /></span></div>Korean Foodhttp://www.blogger.com/profile/15188933138423076746noreply@blogger.com0