Traditional Winter Beverage and thirst quencher, Sikhye
Seol (New Year’s Day on the lunar calendar), the biggest traditional Korean holiday, is just around the corner. Seol is a joyous day when family members gather together. Such gatherings are made more pleasant with a sumptuous table filled with various dishes that lead to one thing - overeating. What is not missed on the feast table is a cup of sweet and icy sikhye, a beverage served with dessert to help digestion.
Sikyhe, also called sansul or gamju, is a traditional Korean beverage made with steamed sweet rice or rice fermented in malt water. Sikhye served as a sort of digestive aid that Korean people drank after meals. There are various kinds of sikhye, Andong sikhye, Jinju sikhye, dried meat sikhye from Gyeongsangdo, dried pollack sikhye from Gangwondo, halibut sikhye from Hamgyeongdo, sailfin sandfish sikhye, and yeonan sikhye. According to one theory, sikhe (食醢) made with spicy seasonings and fish meat, as well as steamed rice and malt, was the original form of sikhye. Spicy seasonings and fish meat were eliminated from the recipe of sikhe, and only rice and malt were used to cook the sweet and rich beverage.
The taste of sikhye depends on the powdered malt used. Powdered malt is significant not only for its taste but also for its nutritional value. Malt contains a diastatic enzyme, amylase, which breaks down starch into maltose. Maltose is the source of the unique sweetness of sikhye. Thus, sikhye tastes sweet without the need to add artificial sweeteners or seasonings.
Sikhye contains substances that prevent food from decomposing in our bodies and anti-cancer substances, such as anti-oxidants, which add great medicinal value to Korean food. sikhye is made by fermenting sweet rice or normal rice in malt (allowing the diastatic enzymes to do their job) to create its unique sweetness and aroma. It doesn’t have to be a holiday to drink a cup of sikhye. When you eat a lot of food, such as at a buffet restaurant, you may want to drink a cup of sikhye as a dessert. This is because the sikhye prevents the food you eat from fermenting or decomposing inside of your body. Because of such digestive effect, sikhye was served to kings as a dessert. Sikhye also contains more dietary fiber than the popular fiber drinks currently on the market. The enzymes in sikhye assist digestion in the stomach as well as in the small intestine, like yogurt.
In addition, sikhye helps balance the body’s constitution by acting as a warming agent for a cold body and a cooling agent for a hot body. Therefore it is effective for diets or curing a hangover. Sikhye is also very effective in inhibiting bacterial growth, quenching thirst, and reducing lumps in the body, which makes it a great remedy for mastitis in mothers who have just given birth.
When making sikhye, what you need to do first is to mix warm water and powdered malt and leave it for three to four hours until the water becomes yellowish. The next step is to mix hard-boiled rice with the malt water in a small earthenware crock and keep it warm for four to five hours. At this time, the temperature should be kept at 60 to 70 degrees because lower or higher temperatures would spoil the fermentation process. After about four hours, open the crock and check to see if the grains of rice are floating. If the grains are floating take the rice out of the crock using a strainer, rinse it with cold water and keep place it in a separate container. The next step is to boil the remaining water and add some sugar to taste. The foam that appears on the surface while boiling should be removed with a cooking spoon.
When you serve sikhye put the water in a glass bowl and float rice grains, pine nuts, and pomegranate seeds in it for decoration. One or two drops of yuzu syrup add extra fragrance to the drink. For those who want extra sweetness, you may serve sugar on the side. In the past, sikhye was served cold and sweet at special occasions during the cold winter, such as dongji (winter solstice) or seol. When sikhye was served, pine nuts were added to make people drink the sikhye more slowly because drinking a cold beverage too fast could result in health troubles.
The reason why sikhye was served during the wintertime in the past was because it was difficult to keep it from going bad. However, sikhye is now enjoyed throughout the year and has become very popular. How about quenching your thirst with a cup of icy cold sikhye?
Nourishing food filled with a chef's secret ingredients—— Mandu (Dumpling)
During wintertime a steaming pot of mandu warms our hearts. Famous and popular mandu houses experience long queues of customers seeking this heart-warming food. Mandu, which is packed with various nourishing fillings, is a good choice not only for an afternoon snack but also for a meal. Manduguk, a rich soup filled with mandu, is another winter delicacy that you shouldn't miss.
Mandu originated during the Han Dynasty in China. Zhuge Liang, a famous strategist in ancient Chinese history, faced a severe storm on his way home after defeating the southern barbarians. To calm the storm he had to perform ancestral rites, which required him to offer the heads of 49 men as a sacrifice to the god of the water. However, Zhuge Liang substituted the men's heads with flour based dough packets stuffed with lamb; it is this delicious packet that came to be known as mandu. Mandu, literally meant the head of a barbarian (灣頭), but the name was changed to the current Chinese character meaning dumpling (饅頭).
The first record of mandu found in Korean history dates from the Goryeo Dynasty, but it was highly possible that mandu were transferred to Korea in the period of the Three States. 'Ssanghwajeom (雙花店)’, a Goryeo gayo (lyrical poem popular during the Goryeo Dynasty) created by O jam in 1279, starts with the line "I went to the sanghwa store to buy sanghwa. Hoehoe man grabbed my hand." Sanghwa is a steamed bun containing vegetables and red bean filling. The bun was made with flour dough fermented with wine. Hoehoe is the name of Uighur in Chinese. The lyrics mean that people originating from Uighur were living in Goryeo and selling Sanghwa, which was loved by the people of Goryeo.
The current version of Korean mandu originated in the 1930s. There are various versions of mandu. A meat mandu of the size of a fist is called gyoza while smaller versions, which are more common these days, are called cheonjin gyoza. Jeongyoza is fried in a pan and then covered to be steamed. Deep fried mandu is called tuigim mandu. Boiled mandu is called sugyoza while the steamed type is called jeunggyoza. Korean people call jeunggyoza 'tongmandu' while the Chinese call it jiaozi and the Japanese gyoza.
Korean people used to use buckwheat flour, instead of wheat flour, to make the dough for mandu. Since buckwheat dough is not as sticky as wheat dough, it should be treated very carefully while cooking. Buckwheat mandu skins break very easily. In Gaeseong city, the capital of the Goryeo Dynasty, wheat flour was used to make mandu skin thanks to the sanghwa from old times. Among the famous dishes of Gaeseong is pyeonsu, another variation of mandu. Pyeonsu is made with a pork, mung bean noodle and vegetable filling and wheat flour dough. The skin is cut in a square and the corners are gathered together to close the skin and form a pocket. Gaeseong’s pyeonsu mandu has become today's mandu. When this Gaeseong mandu was introduced in Seoul after the World War II, the Seoul-style buckwheat mandu gradually disappeared. Even though mandu originated in China, manduguk has long been an important dish for New Year’s celebrations in Korea. Thus, we can call it a traditional Korean food.
As with other dishes, seasonal ingredients are used to make mandu. During winter, Koreans used to enjoy saengchimandu, which used pheasant meat. Since pheasant became more difficult to procure, chicken became a popular alternative. First you need to pick the meat from the bone of the pheasant or chicken. The meat needs to be minced, seasoned, and fried. The bones are used to make a stock. Saengchimandu is one of the representative dishes of Seoul and Gyeonggi Province.
Kimchimandu, one of the most common types of mandu, is a local dish of Gyeonggi Province. The filling is made with kimchi and oysters. Gyeonggi province is blessed with abundant seafood produced in its western region as well as grain and rice harvested from the rich soil. The unique feature of the mandu in this region is the sweet rice powder and buckwheat flour used to make the mandu dough. For kimchmandu, sweet rice powder and buckwheat flour are mixed and steamed. The steamed powder is again mixed with wheat flour and water, kneaded, and rolled. For the filling, chopped kimchi is mixed with oysters and perilla oil. The filling is then wrapped with the rolled dough and steamed.
Chinese herring mandu, a seasonal food eaten during late spring, is another variant. It used to be enjoyed on Dano in the 5th month of the lunar calendar. Even though Chinese herring mandu is a variation of mandu, it cannot serve as staple dish. Chinese herring mandu is a meatball made of fish meat and beef. It can be served steamed or boiled. Steamed Chinese herring mandu is usually served with vinegar and soy sauce.
The best way to enjoy the full flavor of mandu is in manduguk. Manduguk, mandu boiled in beef stock, is the perfect winter delicacy. In Korean royal cuisine, manduguk was called 'byeongsi (餠匙)' and 'Eumsikdimibang (飮食知味方)'; a cook book written in the 17th century recorded manduguk as 'seognyutang'. Manduguk is best cooked following the recipes of the northern provinces. The mandu doesn't have a tangy taste, but the real flavor can be enjoyed as you sip the stock again and again. Having nourishing mandu and heartwarming manduguk is one of the best ways of eating healthily during the winter.
A Cold splash to relieve muggy, hot weather —— Naengmyeon
Cool broth with chewy noodles, Naengmyeon is the epitome of refreshing food. If lose your energy and appetite because of a heat wave, what you need is the special delicacy of summer, Naengmyeon.
The most popular and famous summer food of Korea, Naengmyeon originated from the northern regions of Korea, such as Pyeongyang and Hamheung, buckwheat-producing areas. Naengmyeon is thought to have been enjoyed since the early days of the Joseon Dynasty.
The most famous Naengmyeon is unquestionably Pyeongyang Naengmyeon. The noodles are made out of the dough of buckwheat and wheat flour. The boiled noodles are strained and put in a big bowl. On top of the noodles, colorful garnishes such as slices of boiled meat, sautéed beef, cucumbers, pear shreds, and boiled eggs are added. The broth is made from both the stock of beef, chicken, or pheasant and Dongchimi liquid. The stock is carefully poured on the noodles and then vinegar and hot mustard are added for seasoning.
The meat slice should be prepared as thin as possible whether it is beef, pork or chicken. Eggs are boiled, peeled and cut in half and prepared as thinly shredded fried eggs. To give the noodles extra coolness, some float ice cubes in the stock. Pyeongyang Naengmyeon is famous for its great taste, high nutritive value, and variety of garnishes that stimulate appetite. In addition, its cool and full-bodied stock is well harmonized with the sweet and sour taste of the pear.
For Kimchi garnish, Dongchimi is commonly used, but Yeolmu Kimchi is also commonly used particularly during the summer season. Meanwhile, Hamheung Naengmyeon, originated from Hamgyeongdo, uses the starch of potatoes or sweet potatoes. The noodle made of starch is very chewy and tough, and is mixed with red hot pepper paste and fresh fish, such as halibut or ray.
Most Naengmyeon restaurants in Korea serve either Pyeongyang Naengmyeon or Hamheung Naeongmyeon. The most distinctive difference between these two Naengmyeons is the noodles. Since Pyeongyang Naengmyeon’s main ingredient is buckwheat, the noodle is rather rough and snaps easily. Thus, it is not suitable for Bibimnaeongmyeon, which is the reason why Pyeongyang-style Naengmyeon is mostly served as Mulnaengmyeon. On the other hand, Hamheung Naengmyeon uses the starch of potatoes or sweet potatoes, which is suitable for Bibimnaengmyeon.
Additionally, Jinju Naengmyeon is another famous Naengmyeon, originated from Jinju in the Gyeongsangnam-do. The Jinju Naengmyeon noodles are made of only buckwheat flour and the stock is made of only beef. What distinguishes Jinju Naengmyeon from other Naengmyeons is that Jinju Naengmyeon does not use pork for the stock.
Most typical types of Naengmyeon are Mulnaengmyeon and Bibimnaengmyeon, but there are variations, such as Hoenaengmyeon (with fish and red hot pepper paste seasoning) and Yeolmunaengmyeon (which adds Yeolmu Kimchi to Mulnaengmyeon).
When we eat Naengmyeon, we cut the noodle with scissors to eat it more conveniently. However, people did not cut the noodle in the past because lengthy noodles symbolized longevity. That is why servers of Naengmyeon restaurants always ask if they should cut the noodles or not.
The scent and spirit of tradition infused in a cup of tea——Traditional Tea
Tea has long been loved for its great scent, color and effectiveness in health by people all around the world. It was the 16th century when tea was introduced to Europe, but the Orient had long enjoyed tea since BC 3,000. Actually, the culture that surrounded tea served as the grounds for the blossoming of unique oriental culture. Now, it is flu season so how about enjoying the warmth of a cup of traditional tea?
Korea’s tea culture displays certain features and philosophical inclinations of the national culture. Though it has partly changed over time, the spirit of the national culture still forms its roots. Korea was blessed with abundant crystal clean water; thus, the saying “Good water can brew good tea.” Since Korea had abundant clean and good drinking water, unlike China, Korean didn’t really need tea as the source of water. When greeting guests, Koreans treated them with tea as well as wine. For those who were in meditation or who had to think deeply, tea served to push aside all distracting thoughts for the cultivation of the mind and body. Preparing precious teas was a sort of process to cultivate the soul and body. After drinking a cup of tea, enlightenment might result, and harmonization, as if a person had been unaware of themselves and other things. As such, in Korea, tea did not serve only as a simple drink and thus there was much more emphasis placed on tea than its simple preparation. Drinking tea was part of being on the path to learning the truth about life and nature and cultivating a behavior that expressed respect and care. Koreans regarded tea as a great comfort from loneliness, a relaxant and even something that could help one achieve spiritual enlightenment.
Three East Asian countries, Korea, China and Japan, have their own tea cultures. China emphasizes scent while Japan emphasizes color and Korea taste and style. If we describe Chinese tea ceremony as ‘freedom’ then that in Japan is ‘moderation’ and that in Korea is an ‘appreciation of the arts’. In China, tea is served with food as a daily ritual while the Japanese tea ceremony is carried out with much formality in a small room. On the other hand, Koreans enjoy tea while fully appreciating the beauty of nature. Thus, Korean tea ceremonies can take place in a room with wide-open windows or outdoors on a mountain.
In the room of a scholar during the Joseon Dynasty, a tea making set was ever present to ensure he could brew a cup of tea whenever he wanted. The four precious items of study were paper, brushes, an ink stone and ink stick, which added to the grace and dignity of the room. Throughout a long history, our Korean ancestors kept pure and clear souls and minds by drinking tea.
The effect of killing two birds with one stone: taste and effect
Traditional tea tastes good as well as being good for your body. First of all, the green tea produced in Korea is good for clearing the head and boosting the metabolism. Antioxidants, such as catechin, prevent cancers, adult diseases and aging by inhibiting the oxidation of somatic cells or the organs. In addition, it is a thirst-quenching alkaline drink and incredibly effective in fighting bad breath and preventing cavities thanks to the fluorine and flavonoid it contains. Oolong tea, a semi-fermented tea, is known to have good anti-aging and anti-wrinkle effects, whilst also improving atopic dermatitis. Black tea has anti-oxidant, cancer prevention and anti-bacterial effects, whilst also being beneficial for those on a diet.
Omija (schizandra) tea offers outstanding protection against colds, fevers, coughs, and runny nose. The name, omija, means a fruit with five different tastes. Omija tea is good not only for preventing colds but also for patients with high blood pressure and diabetes. To prepare omija tea you boil dried omija and water on a low heat before adding honey or sugar to taste. Or you can brew dried omija in warm water or add omija powder to hot water.
To calm your mind jujube tea is the best choice. If you suffer from insomnia because of stress, a cup of jujube tea is a fantastic relaxant. It is also good for digestion. Solomon´s seal tea can help to restore a lost appetite and can be easily found as teabags in most supermarkets. It also helps to revivify your body and face.
Furthermore, there are many other traditional teas including chrysanthemum tea, which is recommended to students because of its protective effect against various viruses, headaches, and cough; Chinese matrimony vine fruit tea maintains blood pressure at normal level thanks to the betaine it contains; ginger tea protects the stomach, boosts digestion, and has a great effect on respiratory diseases; quince tea contains abundant calcium, potassium, and other minerals.
Recently, more traditional tea houses that provide take out services have begun to open. If you are not familiar with Korean traditional tea how about visiting a traditional tea house and finding the kind of traditional tea that best suits you?
Health food filled with wisdom and taste of Korea——Kimchi
Kimchi has become the icon of Korean cuisine as well as Korean culture. Even though Kimchi is only a side dish, it is the central dish to Koreans since it is present on the table at every meal. Indeed, a large container of kimchi in the fridge is enough to put the mind of a nation at rest. Kimchi serves as a tasty food for the body but, at the same time, serves as a messenger of love and affection.
As December approaches, all around Korea fills with the spicy smell of kimchi. It’s the season for Gimjang (making large amounts of kimchi for winter). From late autumn to early winter, the temperature is perfect for fermenting kimchi. At this time of year, every family is busy with the annual ritual of Gimjang. Gimjang season differs between provinces, but it occurs sometime between later November and early December. The main ingredients of Gimjang are radish and napa cabbage to be seasoned with garlic, green onions, ginger, red pepper powder, salt, and fermented fish sauce. Each region uses different fish sauce.
To make tasty kimchi and ensure that it will be well preserved, the temperature should be around a constant 5℃. Therefore, high quality earthenware jars have to be made for storing Gimjang kimchi. The jars for Gimjang are made from clay that is collected in late winter or early spring when the land starts defrosting. The jars made from such clay are strong and never leak. The jars are buried in the ground. If the jar is going to store kimchi for the following spring, it is covered with soil; otherwise, it is covered with straw mats.
As mentioned above, kimchi is representative of Korean food. What comes to our head first about kimchi is baechu (napa cabbage) kimchi. This, however, is a relatively new form of kimchi that was first made around 100 years ago.
There are 192 registered types of kimchi, such as baechu kimchi, ggakdugi, mulkimchi, ggatnip kimchi, gat kimchi, and chonggak kimchi to name a few, but there are actually around 300 different types of kimchi. Each region, and each family, has a different recipe and process of making kimchi, which means that there are more types of kimchi than the total number of mothers in Korea. A pinch of seasoning makes very subtle changes in the taste. You can make kimchi with any ingredient, and it can be a good match with any food.
When you make kimchi pay special attention to the salt you use, the temperature, season, storage place, and fermenting period, as well as the quality of cabbages and seasoning vegetables, to ensure a tastier end product. MSG and sugar is not needed as the protein in the fish sauce breaks down in to glutamic acid that adds sweetness. Kimchi is good for preventing cancer and hardening of the arteries as well as maintaining a good shape and smooth skin. Much attention has been focused on Kimchi in the past due to its beneficial and healthy effects, such as its nutritional balance, activation of the metabolism, and the prevention of obesity and various adult diseases, including high blood pressure and diabetes, and new types of infectious diseases caused by viruses.
Gimjang, a festival to enjoy with your neighbors
The day a family does Gimjang is like a feast day. On Gimjang day, well-boiled pork meat served with newly made kimchi is a special treat. Some families cook red bean porridge or red bean rice to share with neighbors. Gimjang is not only a family event but a neighborhood one as well.
Bossamgimchi is a famous dish of the Gaeseong region where the cabbages good for Bossamgimchi are grown. The cabbages grown in the Gaeseong region have soft, long and tasty leaves. In particular, the leaves are wide enough to wrap around all of the seasonings and stuffing. The wrapped stuffing and seasonings then ferment inside the cabbage leaves, which keep all flavors from leaking. Bossamgimchi tastes different to other types of kimchi. First, it tastes sweet then tangy and spicy. Furthermore, making it is much complicated compared to other kimchis. It requires many more ingredients and care but can’t be stored for a long time. If Gimjang kimchi, which is supposed to be stored for a long time, was as sweet as Bossamgimchi, it surely would perish before we had the chance eat it. Bossamgimchi uses ingredients such as chestnuts and pears to add sweetness so that it can go well with boiled meat. To make Bossamgimchi, first you need to salt the cabbage making sure not to over salt it. Then, mix the green onions, shredded radish, garlic, red pepper powder, sesame seeds, ginger, and fish sauce together to make the stuffing. Rinse and drain the salted cabbage before mixing them with the stuffing. Oysters can be added, too. Then align salted cabbage stalks cut in 4 cm lengths in the middle of a wide leaf, fill them with the stuffing, then wrap the leaf around the filling.
There are not as many families making Gimjang kimchi as before. But still, Gimjang season reminds us a busy scene where people gather to prepare ingredients and mix cabbages and stuffing while talking to each other. On the day of Gimjang, slices of boiled pork meat, fresh oysters and spicy kimchi stuffing are the best match for any special meal. In addition to Bossamgimchi, shredded radish is also a great match with boiled pork since it helps digestion and enhances the flavor of the pork.
Let’s make kimchi, the taste of Korea
Pulmuwon Kimchi Museum presents various relics related to the history of kimchi, information about various types of kimchi, the making of kimchi and its fermentation, and the effects of Kimchi. The museum, visited by 60 thousand people annually, provides various programs both for Koreans and foreigners. In particular, its various experiential programs for foreigners have proved very popular. Tourists visiting Korea and foreign residents come to the museum to learn how to make kimchi. The class that covers the tradition and culture of kimchi is called the ‘Kimchi Experience Class’. Recently, the museum made the headlines because 20 high-level visitors from Thailand, including the minister and vice minister of information and communication, the BOD chair and the president of a national telecommunications company, visited the museum and made kimchi.
The 'Kimchi Experience Class' allow class members to make their own kimchi by mixing pre-salted cabbage and seasoning stuffing. All of the ingredients for kimchi are the same as those for ‘Pulmuwon kimchi’ and thus are all natural ingredients. The finished kimchi is packed for members to take it home. All programs require a reservation to be made via phone or internet.
Korean detox food — Samgyeopsal (pork belly)
The scorching days are subsiding as autumn closes in. The hearts of those who have been on a strict diet during the summer are wavering. In Korea, autumn is regarded as the season when the sky is high and the horses get fat. As appetites return, the sight and smell of samgyeopsal sizzling on a grill is enough to break even the strictest diet.
Samgyeopsal has a rather short history with regards to Korean food. The word samgyeopsal was first included in the Korean dictionary in 1982 and has become the most beloved meat for many Koreans in a short period of time. Now, Koreans consume some 9 kg of samgyeopsal per person per year. Samgyeopsal (literally meaning three-layer meat) was so named because the pork belly cuts have three layers of meat and fat. Samgyeopsal itself is the wide and flat area located next to the pork chops through the belly. As red meat and fat form multiple layers, this part of the pig is the most flavorful type of pork and is used in many dishes. However, it is also the fattiest and the highest in calories.
Since many consider pork to a prime source of weight gain, Samgyeopsal is regarded as a taboo food during a diet. However, this view of pork being an enemy to dieters is simply not true.
As a matter of fact, pork is not simply a fatty lump of meat but, rather, a great source of protein. World celebrity Beyonce and Korean singer and actress Sim Eun-jin actually ate pork, while they were dieting, and transformed themselves into healthy beauties. Pork meat is rich in protein and nutrients and helps to suppress the appetite and revitalize the body.
In particular, samgyeopsal, compared to the other cuts of pork, contains 10 times as much vitamin B1 as beef and is also rich in protein and various minerals, such as phosphorus, potassium, and iron. These nutrients also keep your skin in good condition. Since a diet may lead to a roughening of the skin, pork can be medicinal in this respect. In addition, pork can detoxify the lungs of pollutants thanks to its rich unsaturated fatty acids, and the iron in pork protects against iron deficiency anemia. Pork also contains methionine, which is protects the liver and relieves fatigue. However, do not eat too much pork as it is high in calories. Pork also aids a child’s growth.
Samgyeopsal has another excellent function, detoxifying the body of pollutants and dust. It prevents pneumonoconiosis by absorbing yellow dust, inhaled dust or coal particles and thus protects the bronchial tubes and lungs from damage. The fat in samgyeopsal also absorbs pollutants, such as mercury and lead, from the body. The unsaturated fatty acids in pork (linoleic acid and arachidonic acid) prevent the accumulation of cholesterol in the blood vessels, thus maintaining a regular blood flow.
The taste of samgyeopsal is dependent on the quality of fatty part. If grilled too long, the meat becomes too stiff due to the loss of too much fat. Thus, don’t overcook it if you want to really enjoy its soft and rich flavor. If you want to limit your fat intake when eating samgyeopsal then boiling it would be the preferred cooking method. In addition, if you eat samgyeopsal with gochujang or doenjang paste, onion, garlic, mushroom, sesame leaf, salted shrimp and fermented Kimchi, protein and fat breakdown is enhanced and there is a sterilizing and deodorization effect.
Folksy food, but rich in taste and nutrition
Samgyeopsal seems much more familiar than other meats because of its folksy image. Recently, many samgyeopsal restaurants have been introducing unique ways of cooking it. About five to six years ago, grilling it on a caldron lid was very popular. Now, there are many ways of other ways, such as using wine, bamboo, etc. Doenjang samgyeopsal, prepared with onions, Asian pears, chili peppers, green onions and doenjang, is very popular because it does not have the smell of meat fat and is nutritious.
Generally, 4-5 cm wide and 6mm thick is the ideal size for a piece of samgyeopsal. However, thinner slices are okay when cooked in a frying pan and thicker when grilled on a thick stone grill. When it is grilled over a charcoal fire, 6-7 mm is the best thickness. With this thickness, the meat slices can retain their juices and are more flavorful as a result. The most important element of grilling samgyeopsal is the fire. The fire should be hot enough to cook the meat quickly. When grilled over a hot charcoal fire, a smoky flavor is added to the meat, enriching its taste. Another important consideration is the grilling method. You should turn the meat over just once. Preheat the grill before cooking the samgyeopsal then wait until the juice is seeping out before turning it.
As the ways of preparing samgyeopsal have diversified, more sauces and seasonings have been developed. Choosing the best match between the sauces and the samgyeopsal is really a case of personal taste, but the most common seasoning is salt alone or salt and black pepper. Sesame oil is not recommended because its strong aroma can mask the flavor of meat. The simpler the sauce, the more you enjoy the flavor of samgyeopsal. What you should not miss when eating samgyeopsal are the vegetables. Take two portions of vegetables with one portion of meat to get the best combination. If you don’t feel well after eating Samgyeopsal, salted shrimp is a good remedy.
Meaning of Chuseok filled in a little Songpyeon—Songpyeon
The nice, full shape of Songpyeon is one of the holiday foods presented to the ancestors on the morning of Chuseok. Wives carefully make Songpyeon not only because it is the food for the ancestral rites table but also because it is said that those who make beautiful Songpyeon will have pretty children.
For Korean people, Tteok (rice cakes) not only serve as food, but also signify symbolic meanings. Tteok is a must for the table of rites including exorcism rituals, shamanistic rituals, and ancestral rites. It is because Tteok is the most delicious and cleanest among foods made of grains. When there were misfortunes in a family, it was regarded as a curse of ghosts. People made Sirutteok and provided it to the ghosts wishing for the peace of family and gave it out to neighbors to prevent misfortunes. Tteok used in rituals was called as ‘Boktteok (rice cake of fortune)’ and shared with neighbors to wish for fortune. Today, Korean people still share Tteok with neighbors as the token of greeting and friendship. As such, Tteok holds symbolic meaning but it has greater significance as food to eat.
Songpyeon, a long-held tradition of Chuseok, is a steamed rice cake of half moon or clam shape. It is made from rice powder dough and stuffed with red bean, bean, chestnut, jujube, or sesame fillings. Ways to prepare fillings are different according to the available ingredients. There are many kinds of Songpyeon depending on the shapes. Murisongpyeon is made of dregs of rice while Oryeopsongpyeon is made of early-ripening rice. Jogaesongpyeon is shaped like a clam and Sindosongpyeon is made of newly harvested rice. Songgisongpyeon is flavored with pine endodermis. Shapes and types of Songpyeon are still increasing thanks to the efforts of many cooks.
When making Songpyeon, the first step is to prepare the filling. To make the filling, you soak red beans or mung beans in water, and remove the skins of beans. Then, roast steamed beans with sugar on low heat. Peeled beans and chestnuts are mixed with sugar and cinnamon respectively. Now, you have 4 types of fillings prepared. Next, prepare the dough for Songpyeon. Kneed rice powder to make Songpyeon dough and cover it with a wet towel to keep it from drying. After preparing the ingredients, you start shaping Songpyeon. Take small amount of dough, round it on your palm. Hold it in your left hand and poke a hole with the right thumb. Fill the hole with the prepared filling, close the dough and shape Songpyeon in a pretty shape. In a steamer, place pine needles at the bottom and put Songpyeons on them for steaming. After steaming, rinse Songpyeon with cold water, remove pine needles, and strain. The final step is to mix a little sesame oil with the finished Songpyeon.
Foreigners, learning about steaming Songpyeon, are very curious about the pine needles. The first function of pine needles is to prevent Songpyeons from sticking together, but there is another important function. Pine needles prevent Songpyeons from going sour. In the past, our ancestors must have tried other ingredients. They might have used straws or large leaves. Some says that they finally selected pine needles because of their ability to prevent decay, thanks to phytoncide. Phytoncide, the self-defense substance of plants, suppresses the propagation of bad viruses and prevents decay. Among many plants, pine needles have 10 times more phytoncide than other plants. Pine needles have terpene with very strong germicidal power and pycnogenol, which prevents oxidation. Plants give off their own phytoncide to defend themselves from viruses, insects, and mold. It is phytoncide that makes forests good for patients.
If we use pine needles when steaming Songpyeon, spoiling is prevented, the good aroma of pine improves the taste of Songpyeon, and pine needles leave nice patterns on the surface of Songpyeon. The name, Songpyeon (松片), includes Song (松) meaning pine tree, which indicates the significance of pine needles for Songpyeon. If our ancestors used pine needles only to prevent sticking, they would not have used the Chinese character, Song(松) for the name of the rice cake. In the past, when refrigerators did not exist, Songpyeon would normally go bad in one day, but Songpyeon could be stored for longer days if it was steamed with pine needles. This is science applied in the kitchen by our Korean ancestors.
Now, young chefs experiment with new ways of cooking Songpyeon, and re-create Songpyeon with new recipes that had never been thought of in the past. They are Songpyeon Tangsu, Songpyeon Tteokbokki, and grilled Songpyeon with cream sauce. Songpyeon Jeongol, Songpyeon Goguma Mattang, grilled Songpyeon with cheese, to name a few. Songpyeons stored in a freezer are then deep-fried and mixed with sweet and sour sauce. This is Songpyeon Tangsu. Once you take a bite of fried Songpyeon, the taste of the filling is mixed with sweet and sour sauce, creating a richer taste. To make Songpyeon Tteokbokki, you just replace Tteok with Songpyeon. Come and find the new transformations of Songpyeon. The healthy filling hidden inside of the soft Tteok is the charming point of Songpyeon that will attract you.
Overcome the summer heat with hot food - Samgyetang
It is summer with running sweat and sleepless nights. Since the heat of summer is getting stronger and more exhausting to endure, invigorating the body and spirit is more important for people than other things during the summer time. Samgyetang is the representative invigorating food as well as Korean well-being food.
Murakami Haruki, a famous Japanese writer once highly praised it declaring, “Samgyetang is the best food of Korea.” Thanks to him, Samgyetang became the must-eat food for Japanese tourists. In addition, the famous Chinese film director, Yimou Zhang, similarly praised it. In fact, even one Korean airline introduces Samgyetang as a special meal for passengers during the summer from June to August to help its passengers keep healthy.
Koreans have celebrated three dog days (Sambok) to keep their health in the summer heat. The dog days come in 10-day intervals and the tradition for the dog days is to eat healthy, invigorating food. The most popular and common food for dog days is Samgyetang. In the past, Samgyetang was a rare and expensive food which only rich families living in Hanyang (former name of Seoul) and Gaeseong could eat. Ordinary people had Gaejang (soup made with dog meat) instead of expensive Samgyetang, and rich people who did not eat dog meat ate Yukgaejang made with beef on dog days to boost energy. However, Samgyetang has become the most popular and common invigorating food for Koreans.
When you order Samgyetang at the restaurant, it is served in a boiling earthen pot. Chicken sunken in the boiling soup is stuffed with oriental herbs that are good for our health. Yet some will ask why eat boiling Samgyetang on hot, sweaty summer days? During the summer, the outside of our bodies seem hotter than they do during the other seasons. However, the inside of our bodies become cooler than other seasons. This is caused by weakened kidneys. Since kidneys control the energy of our body, all energy in the body surfaces to the body skin causing atopic or hair loss when kidneys become weaker. If you eat cold food to cool off the summer heat, the energy of body will become much weaker. Therefore, as the weather become hotter, you need to eat food that warms your body and protects the five viscera, and chicken meat is the best for this. Samgyetang, also called Gyesamtang, is made with a Korean chicken stuffed with sweet rice, garlic, ginseng, and jujube. It contains a balanced combination of animal meat and vegetables; thus, it provides enough nutrition to overcome the symptoms caused by summer heat, such as loss of appetite or chronicle fatigue.
The reason why chicken is good to invigorate our bodies is that it is high in protein, low in fat, low in calories and high in unsaturated fats. Since chicken meat has lower calories than other meats, it is good for not only middle aged people concerned about weight gain, but also those who are on a diet, recovering patients, and office workers who are inactive. Muscular fibers of chicken meat are thin and soft, and fat tissues are not mixed within the muscles, which makes the texture of meat delicate and tender. In addition, it is also mild and easy to digest, making it a good source of protein for those who have weak stomachs. For those who try to avoid fat, it is easy to get rid of the fat from chicken meat since most fat is located at the skin. Since Linoleic acid in the chicken prevents hardening of the arteries, heart diseases, and decreases the level of cholesterol, chicken meat is an appropriate food for children, the elderly, and patients.
Ginseng, included in Samgyetang, strengthens the heart, activates enzymes within the body, thus increasing metabolism and facilitating quick recovery from fatigue. In oriental medicine, chicken meat and ginseng are incompatible with each other, but by being boiled together, they become complementary to each other. Chicken meat and ginseng turn into a perfect match to create the best invigorating food. The bitter sweet taste of ginseng stimulates the appetite and the saponin of ginseng softens the texture of chicken meat and enhances the taste. In addition, jujube neutralizes the strong nature of ginseng and garlic. As such, these ingredients make the best and perfect balance.
When you are stressed out or in strong heat, protein and Vitamin C are consumed faster than ordinary times, which requires a substantial amount of protein and Vitamin C. Samgyetang, which is made with chicken meat with high protein and good unsaturated fat and ginseng with good effects on relieving fatigue, depression, anemia, and even diabetes, is more appropriate food than others. During this hot summer, why don’t you overcome the heat with hot food, Samgyetang?
Bibimbap in your mouth - Ssambap
Ssambap is a nicely shaped mixture of flat leaf of vegetable and a spoonful of rice. A pinch of Ssamjang, sauce seasoned with various ingredients, makes Ssambap a special meal that satisfies one’s appetite even without any other side dishes. Just looking at it refreshes and reinvigorates our body. That is Ssambap.
Ssam (wrap), wrapping a spoonful of rice with a large leaf, was originated from Korea’s seasonal customs that prayed for a good harvest. Korean ancestors believed that eating Ssambap in the shape of a rice-sheaf would bring a rich harvest. In addition, farmers working in the field gathered to share Ssambap for a snack. As such, Ssambap served as the food of harmony and cooperation.
Korean people love Ssambap. Any kind of vegetable leaf can be used to wrap around some rice. It’s all done when you put a spoonful of rice and Ssamjang on any leaf of lettuce, crown daisy, butterbur leaf, perilla leaf, pumpkin leaf, lotus leaf, groundsel, Chinese cabbage, sweet potato leaf, soy bean leaf, chicory, water celery, laver, sea mustard, or kelp, and put it in your mouth.
The best match for Ssambap is boiled barley and rice. Barley is Yin food growing during the winter. Since it has a cold character, it cools down the heat within the body, and is particularly good in the summer. The basic ingredient of Ssambap, vegetable has essential nutrients for human health, minerals, vitamins, and fiber. In addition to this, add a meat dish as a source of protein and Ssamjang is full of nutrients to make a balanced meal. Lettuce has less vitamin C than other vegetables, but is rich in carotene and vitamin E. It also has a lot of iron, which is very good for women. One of the contents of lettuce is slumberous thus it is good for those who cannot fall asleep easily because of tropical nights. Perilla leaf is rich in vitamin A and C which beef lacks. Thus, perilla leaf Ssam with beef provides a very good balance in terms of nutrition. In addition, essential oils included in perilla leaves act as a preservative, which will prevent food poisoning when we eat Saengseonhoe (sliced raw fish). Crown daisy warms the stomach and makes our intestines healthy. Thus, it was used as a home medicine for children with measles. When a kid has measles, constipation often accompanies. The thick juice of boiled crown daisy facilitates the work of the intestines and it will hasten the recovery. Since it is an alkaline food with low calories and easy to digest, it is also good for our diet.
The first sensation of Ssambap comes from your hand. Your hand first enjoys the feel of the delicate lettuce, the tough skin of a pumpkin leaf, the fleshy groundsel, and soft butterbur leaf. Next is your mouth. Your mouth feels the delicate bitter taste from groundsel and butterbur leaves. Pumpkin leaf tickles your throat. The best pumpkin leaf for Ssam is that steamed while boiling rice. When you prepare cabbage for Ssam, boil, rinse it with cold water and then drain excess water to bring out its best flavor. Once you bite Ssambap, it gives you pleasant mixture of flavors in your mouth. The salty and delicious flavor of Gangdoenjang (thick soybean paste Jjigae) is covered with the tangy and spicy flavor of a garlic slice, and then followed by the rich flavor of grilled pork loin.
For seasoning of Ssambap, general Ssamjang is good, but special Ssamjang made with animal ingredients such as Ssamjang with freshwater snail, mackerel or fermented herring roe. Mackerel boiled with red pepper and radish or well-fermented Kimchi is another good match for Ssambap.
However, the essence of Ssambap would be Gangdoenjang. Gangdoenjang, made with several spoonfuls of Doenjang (soybean paste), water, green pumpkin, chopped garlic, onion, and very hot chili pepper, is the best and perfect match for Ssambap. Gangdoenjang, which is made with Doenjang, has a very close relationship with spring greens (in Korean, Namul). In particular, it is known that it matches very well with chives with rich fibers because vegetable protein of Doenjang compliments the vegetable. Gangdoenjang used to be used for mixing sauce for rice because thickly boiled Gangdoenjang contains a lot of salt. As Ssambap became common as a restaurant menu, Gandoenjang also became more common. As a matter of fact, Ssam, wrapping meat or rice with vegetables, used to be one popular way to enjoy food from the past. It was not on any special menu at restaurants.
In 2007, Asiana Airlines was awarded the first prize by the International Travel Catering Association for Ssambap. Ssambap has been served in the airplane since 2005. On American and European routes, Ssambap is more popular than other food items. The secret of its popularity is the Ssamjang. Considering the special circumstances of an airplane and travelers, they made special Ssamjang with no unique odor. Ssambap served in the air is served with 12 kinds of vegetables including crown daisy, lettuce, kale, and Bulgogi, captivating the taste buds of citizens around the world, and taking the lead in the globalization of Korean food.
Noodles, previously, had been used as a food for special ceremonies. Eating noodles after a wedding, treating the elderly to noodles on their birthdays, or giving noodles as a gift on the first birthday of a baby are some examples where noodles were used as a special food. Noodles were used to express the hope for the long love of a couple, longevity of the elderly, and the healthy and long life of a baby.
representative noodle made by this method. Dangmyeon (glass noodles), the main ingredient of delicious Japchae, is also made by this method. Though there is a region somewhere in South Africa where noodles are made using the same method, it is mostly used in Asia. There are more ways to make noodles, such as pulling the dough many times to make thin noodles, which is a very common method in China and Japan, and rolling the dough thin before cutting it into thin strip.
seasonings, you can create different versions of Bibimguksu. Soy sauce used to be a popular seasoning for Bibimguksu. However, spicy Gochujang (red hot pepper paste) and Kimchi are more popular these days.
Kongguksu is a simple and humble summer noodle dish made with soy milk and boiled noodles. Roasted sesame seeds are ground, sifted and mixed with soy milk, then boiled noodles are added. To season Kongguksu, several pinches of salt are added. With well fermented young radish Kimchi, Kongguksu is a simple but balanced special meal that provides a good amount of protein, fat, and carbohydrates.
To make delicious Kongguksu, soy milk is the most important ingredient. First, you soak soy beans in water for five to six hours then boil them for a while. The boiled beans are then finely ground and filtered through a fine strainer. Next, the soy milk is mixed with some finely ground sesame seeds and cold water before salt is added. A few cubes of ice add the required coldness to the noodles.
A similar noodle dish is Jatguksu (pine nut noodles), a famous local food of the Gapyeong, Gyeonggi-do, the main production area for pine nuts. Jatguksu is another cold noodle dish that you can enjoy during the summer season. The way to make it is similar to that of Kongguksu, but the taste is more flavorful.
Kimchimariguksu, originating from Hwanghaedo and Pyeongando, was originally a winter nighttime snack. Here, you placed cooled rice in some Kimchi liquid containing chopped Kimchi and then seasoned it with sesame oil and ground sesame seeds. The Kimchi liquid can be replaced with Dongchimi (radish water Kimchi) and buckwheat jelly or cooled mung-bean pancakes may be added.
These days, Kimchimariguksu diners enhance the flavor by adding the broth for Naengmyeon or mixing in noodles instead of rice. Kimchimariguksu is a simple and humble summer food: add some icy broth to really feel the refreshment of the dish. The refreshing broth, the sour but sweet Kimchi and the al dente noodles are the perfect combination. Cold Kimchimariguksu will be a special treat for you during a hot summer’s day.
This Bibimguksu diner, located on the B1 floor, near the no. 4 gate of Pyeonghwa Market is a small diner. However, its spicy and sour Bibimguksu made with well fermented Kimchi and cucumber will prove so tasty that you will soon forget about your aching limbs from all the shopping. There are many people who are addicted to this hot and spicy noodle dish. Bean sprout soup and pickled radish served in plastic cups come free with the dish.
Tteokguk, a traditional Korean dish eaten during the New Year’s celebrations
A hot milky broth with white sliced rice cakes afloat in it is a pre-requisite dish for any New Year’s Day in Korea. The tradition for eating tteokguk on New Year’s Day comes from the fact it was believed to grant the eater good luck for the coming year and to even add an additional year of life. Even if it is not the New Year’s Day, a hot bowl of tteokguk broth is essential for keeping in good health during the long winter.
Tteokguk is one of the foods that Koreans are supposed to eat at least once or twice a year. Eating a white-colored food on New Year’s Day means that all the creatures are rejuvenated again in the New Year.
There are several reasons for why Koreans eat tteokguk. First, as New Year’s Day, or seollal, is the first day of the year, Koreans celebrated it in solemn and clean ways; one of the ways was to eat neatly sliced white rice cakes, or garaeddeok, in a clear broth. This white long rice cake carries much symbolism, such as wealth and longevity. Cutting the stick of rounded rice cake into pieces also symbolizes one’s wish to increase their wealth as the round shape resembles a coin.
Tteokguk consists of the broth or soup (guk) within which is placed several thinly sliced rice cakes (tteok). Eating one bowl of tteokguk on New Year’s morning originated from the religious norm that one must spend the first day of the year in a solemn and clean way, as all things in the universe are resurrected.
There is a proverb in relation to tteokguk: ‘Choose chicken if there is no pheasant,’ which means ‘take the next best thing.’ Originally, beef or pheasant meat was used for the tteokguk broth. But if it was hard to get the meat because, for example, it was difficult to catch a wild pheasant, or beef was too expensive, then chicken was chosen to make the tteokguk broth and the shredded garnish for the broth instead.
Currently, beef or chicken is used for the tteokguk usually eaten on New Year’s Day.
How to cook: Thickly shred some beef to use as the garnish and grill it with various seasonings. Cut the beef to be used for the stock into pieces and boil with green onions. Fry eggs individually in a pan into very thin layers. Cut the white rice cake into thin pieces and put them in the boiling stock. When the rice cakes float to the surface, top the broth with the prepared garnishes such as grilled beef, egg layers, dried lavers and pine nuts. If the rice cakes have dried out (they may have been bought several days before preparing the broth), soak and soften them in water for 20 to 30 minutes before cooking. Unused rice cakes must be kept in a freezer. Frozen rice cakes should not be defrosted but, rather, placed directly into the boiling water of the broth.
There are many kinds of ddeok in Korea of which garaeddeok are the most enjoyed by Koreans, especially when a new year begins. Not colorful or fancy, this simple, humble, white and long bar-shaped rice cake and tteokguk are heart-felt foods that symbolize the wisdom being passed down from generation to generation – the very life philosophy of Koreans - who were once called the white-clad folks who earnestly met each new year modestly and reverently. Tteokguk is made of bar rice cakes that have been sliced slantways and meat broth boiled for a long time over low heat. To make the meat broth, boil a brisket of beef or beef leg bones for a long time. Into this, place the slender garaeddeok that has been into thin slices. When the rice cake slices start to float, add finely chopped scallions to the broth and allow it to boil for a bit longer. Serve it in a bowl, and enjoy it by garnishing with the fried beef, pasanjeok, split-roasted scallions or fried egg yolk slices to your taste.When the first day of the New Year arrives, Koreans visit the elder members of their families to perform a bowing ceremony, after holding a memorial service for their ancestors. They put tteokguk, instead of the usual rice and broth, on the memorial service table and serve the tteokguk to visitors for the New Year’s bowing ceremony. Eating one bowl of tteokguk on New Year’s morning means that you get one year older.
The habit of asking children, “How many bowls of tteokguk did you have?” comes from the fact that all Koreans make sure to eat tteokguk regardless of their sex and age just like aging on the first day of New Year. However, the thought behind this is not related to simply aging by an actual year, it has a deeper meaning where the Koreans of old emphasized ‘more maturity with a year,’ like the proverb Wooilsin (Every day a better me).
rap a piece of well-steamed pork in a sweet and spicy cabbage leaf and then open your mouth wide and eat it in one go. This invigorating dish is one of the greatest joys to be had during a chilly winter. The harmony of tender meat and fresh vegetables makes you feel even happier than ever. Though less people do gimjang (prepare kimchi for the winter) than in the past, I can remember the day when all my family members gathered together for gimjang, cleaning and trimming a variety of cabbages and radishes and rubbing diverse seasonings into the vegetables. After finishing the seasonal event, we used to boil pork, until it was so tender, to eat with fresh oysters or the seasonings that were left over from gimjang. It was the most fantastic taste I have ever experienced.
a feast after gimjang, serving an entire pork and kimchi that had been made fresh there and then. Bossam kimchi is also well-known as a local specialty of the Gaeseong region. The cabbage grown locally in this area is ideal for bossam cuisine as it is softer and more savory than those growing in the other regions (thus harmonizing with the different flavors of the fillings). Also, its wide leaves are perfectly suited to wrapping the various ingredients of bossam. Unlike other ordinary types of kimchi, bossam kimchi tastes sweet when eaten but has a spicy and sour aftertaste. It is, however, trickier to make than other types of kimchi and requires more seasonings and labor. Also, it cannot be stored for as long as other types of kimchi as the sugar content of the pears or chestnuts, which are usually used to sweeten the bossam kimchi, means it softens as times go by. The secret of the best tasting bossam kimchi is “not too salty” and “being made on the spot”.
How to make bossam kimchi:
Salt down cabbage for some time, then wash and drain. Put diverse seasonings such as sliced green onions, radish strips, crushed garlic, sesame salt, and ginger into sand lance sauce and mix them well. Oysters can be added according to taste. Cut the salted cabbage into 4 cm long sections then put the prepared seasoning on the wide outer leaves.
Kimchi, a globally-recognized healthy fermented food, contains well-balanced nutrients and speeds up the metabolism. Thus, it is effective in protecting an individual against the H1N1 flu virus as well as obesity, hypertension, and diabetes. Eating bossam kimchi, along with shredded fresh radish, helps to improve digestion and the enjoyment of the taste of the steamed meat.
When did ssam cuisine first come to Korea? Korean people traditionally enjoy eating sushi with doenjang (soybean sauce) or gochujang (red pepper sauce). They also love to dip various greens, such as garlic and peppers, into ssamjang and wrap them in a lettuce leaf to eat in one go. This might seem somewhat strange to the Japanese who eat sliced ginger before appreciating the taste of sushi. Like other native Korean foods, such as jjigae (stew) or tang (broth), or fermented foods, including kimchi or doenjang (soybean taste), ssam has also been traditionally enjoyed by Koreans. And bossam is one of the most representative ssam.
How to enjoy bossam: The best way to enjoy bossam is to eat the steamed pork, topped with radish shreds, peppers, sliced garlic and various seasonings, wrapped in a salted cabbage leaf. Shrimp sauce is also ideal to dip the steamed pork into as it helps the body to digest the meat. The shrimp sauce functions as a digestive as it produces a large quantity of proteases while it is being fermented. The leafy vegetable used as a wrap for the steamed pork and seasonings can include lettuce, kale, mulberry leaves and sesame leaves. Lettuce is especially good for those who suffer from insomnia.
The taste of bossam is improved when eaten with oysters. ‘Wild’ oysters are an excellent source of several minerals including zinc and selenium, glycogen, amino acids, vitamins, calcium and oxidized steel. Especially, zinc promotes the development of a child’s brain. It also prevents anemia and reduces cholesterol. As oyster is an acidic food, it is well-balanced with the alkaline greens. Thus, a dish of kimchi, cabbages, lettuce, steamed pork and fresh wild oyster serves as the perfect source of nutrition.
Pork, as well as kimchi, contains ten times as much vitamin B1 as beef. Pork also contains numerous nutrients such as high quality proteins and unsaturated fatty acids that efficiently prevent the accumulation of cholesterol in the veins that leads to arteriosclerosis and hypertension. It also eliminates waste matter, such as mercury, and promotes natural body detoxification. It is also rich in iron that helps to protect the liver. The steamed pork tastes much as it does in other pork dishes but it is much lower in energy content.
Korean housewives traditionally made bossam kimchi when they did gimjang. Indeed, bossam has long served as the ideal source of nutrients for families enduring the long and chilly winters. Thus, bossam, which is rich in both taste and nutrients, is said to be cooked with love for the family members. How about enjoying a family gathering with some specially prepared bossam?
Thinking about this sweet and spicy broiled dish composed of sliced rice cakes, fish cakes, various vegetables, and seasoning makes my mouth water. Most Koreans will pick out tteokbokki as their most favorite snack. It has steadily gained in popularity between all age groups and can be enjoyed throughout the year and morning, noon and night. It is a good meal replacement or excellent accompaniment with drinks as the rice cakes, the main ingredient for this dish, are a rich source of carbohydrate.
Tteokbokki has a lot of variants and is commonly purchased, at various prices, from street vendors. Originally, it was once a part of Korean royal court cuisine. It may be assumed that tteokbokki, which is made mainly with garaetteok (cylinder-shaped ddeok), could be traced back to the Three Kingdoms Period when an agrarian society was first established and people could produce rice that could then be turned into ddeok. However, this assumption is yet to be supported by any relevant historical literature. Tteokbokki originated in Suragan (the royal kitchen) and was served in the royal court.In January, Korean people put garaetteok - traditionally believed to boost the fiscal fortunes of the eater - in ddeokguk (a soup prepared with slices of garaetteok, beef, and eggs amongst other ingredients). The remaining garaetteok was the broiled and seasoned with gochujang (red pepper paste) or doenjang (soybean taste). According to the historical literature, Korean people served ddeokguk, yakgwa (deep-fried honey cookies), gangjeong (malt toffee), and tteokbokki when performing rituals of ancestral worship early in the morning on New Year’s Day. In its original form, tteokbokki, which was then known as gungjung tteokbokki, was an important royal cuisine and regarded as a representative example of haute cuisine. Gungjung tteokbokki was a stir-fried dish consisting of garaetteok combined with a variety of ingredients, such as fresh sprouts, dried vegetables, beef, shiitake mushrooms, and was seasoned with soy sauce instead of red pepper paste. So, the older version was a savory rather than spicy dish.
It states,“Tteokbokki is made in the same way as other jjim (steamed dishes). Before the steaming process, however, the white rice cakes must be cut into rectangular pieces and broiled for a short time. Almost all the required ingredients must be added to the dish.” Thus, introduces tteokbokki as a jiim dish (steamed dishes) made by covering the rice cakes with a seasoning sauce and water and simmering the mixture until it thickens. Eric Swatson, the American general manager of the Hilton in Seoul, called gungjung tteokbokki ‘Korean pasta served to the royal families of the past.’
In Korea, you will never fail to find a street vendor or mom-and-pop shop selling tteokbokki near a school. Recently, even a large-scale tteokbokki franchise shop was created. In any discussions regarding a ‘Tteokbokki alley’, we would be remiss if we didn’t begin with “Sindangdong tteokbokki alley’. The history of the alley stretches back to 1953 right after the Korean War had ended. During those ‘hungry years,’ Korean people used to serve ‘jajagmyeon,’ a dish consisting of noodles covered with a black bean sauce, to guests. One day, an old lady who lived in Sindang-dong happened to drop a small garaetteok into the jajagmyeon. As it tasted better than expected, she started selling tteokbokki with the sauce before also offering the red paper sauce ddeobokki. It was long before numerous imitators had opened their own tteokbokki shops in the Sindang-dong area. Most of the tteokbokki, in this area, is cooked on the spot. Visitors can select or add the ingredients of their choice from a myriad of vegetables, seasonings, meat, and sauces and then the customized tteokbokki dish is cooked in a large pot. When you have finished the rice cakes, if you mix some cooked rice, dried laver and sesame oil with the remaining sauce you will experience another savory and spicy feast.
When being asked the secret of the sauce for tteokbokki, the old lady answered, “No one knows it,” which became the words on everybody’s lips and appeared on a sauce commercial on TV. Though the recipe is very simple, the taste differs greatly from vendor to vendor according to the sauce.
Tteokbokki is defined as a stir-fried dish with garaetteok, beef, various green and other vegetables all seasoned with a special sauce. The fish cake that is an essential ingredient in tteokbokki is made by mashing the flesh of fish, mixing the pulp with salt, and kneading and frying dough. Tteokbokki can come in limitless varieties according to the ingredients used; eggs, fresh vegetables, various noodles, or a fried assortment of various ingredients can be added to the ddeok and red pepper sauce.As its basic taste is spicy and sweet, tteokbokki can be developed into diverse variants such as sundae (Korean sausage), or a seafood version. Recently, some shops have begun selling totally different versions of tteokbokki seasoned with soy sauce, jajang, or curry. The 1st Seoul Tteokbokki Festival took place in March 2009. The aim of the event was to offer tteokbokki-related industries the chance to exhibit their products and to seek promotion on the global stage. Though it was the first event of its kind, the organizing committee and staff was very surprised and encouraged to see the event crammed with visitors. The festival was accompanied by a Tteokbokki Food Contest, in which unprecedented foods like chocolate tteokbokki, nurungji (scorched rice) tteokbokki, and chicken tteokbokki made their debut.
Tteokbokki is now loved both at home and abroad. Tteokbokki started enjoying the increasing popularity on the global stage. If you experience the taste of tteokbokki, you will not be able to resist going back for seconds.
Here comes the summer when people are dripping with sweat and cannot help but stay up late at night. As the weather gets hotter, people lose some of their stamina. Thus, it becomes a priority to replenish it. Samgeytang is one of the most representative and healthy dishes in Korea. Yimou Zhang, a famous Chinese film director, called this cuisine “ginseng chicken soup” and looked forward to tasting it whenever he came to visit Korea. One of the Korean-based airlines served samgyetang as a special summer airline meal to take care of its passengers.
“Chobok”, “Jungbok” and “Malbok” have long been believed to be the hottest days of the year. All three ‘boks’ together are called “Sambok”, in Korea, to arouse public attention to their health in the summer. According to the National Folk Museum, all three ‘boks’ fall between June and July on the lunar calendar. Chobok comes on the third “Kyeong” day, after the summer solstice, on the sexagenary cycle; jungbok the fourth “Kyeong” day; and malbok the first “Kyeong” day, after “Ipchoo (the beginning of fall).” There is a 10-day interval between ‘bok’ days, and thus it takes 20 days from chobok to malbok. It is a Korean custom to eat nutritious and rejuvenating foods during these periods – and one of the dishes most favored is samgyetang. Considering that chicken appeared in the story of the founder of the Shilla dynasty, one can assume that people had raised chicken since before that time. Historians suppose that people ate samgyetang around that period. Samgyetang was a dish that only wealthy people in the Hanyang and Gaeseong areas used to enjoy. Ordinary folks instead ate dog soup, while the rich had spicy beef soup, called “Yukgaejang,” since they did not eat dog meat to rejuvenate their stamina. Today, however, samgyetang has become the most popular healthy dish for all.
Samgyetang is served in a simmering earthenware pot. The chicken, in a boiling broth, is stuffed with medicinal herbs. Then why do people eat a hot boiling samgyetang when they are already dripping with sweat in the summer? It is because the internal organs may stay cold, while the body heats up. This happens when the kidneys, which are in charge of inner body energy circulation, do not function properly. When the kidneys become weak, inner body heat escapes through the skin causing atopy or hair loss. In addition, eating only cold foods to overcome the summer heat induces fatigue. Therefore, it is indispensable to have foods to warm and nourish the inner body, and samgyetang is the perfect answer. Samgyetang or gyesamgtang is a Korean traditional dish served in a pot. It consists of a well-boiled chicken stuffed with glutinous rice, garlic, Korean ginseng, and jujube fruit. Samgyetang, rich in both healthy animal and vegetable fats, is perfect for stimulating one’s appetite and preventing chronic fatigue. The dish has been one of the most popular foods to aid recovery from physical exertion, appetite loss, pre- and post-childbirth, and serious diseases.
The reason that chicken is good for nurturing is that it is rich in protein and unsaturated fats, but low in unhealthy fats and calories. Chicken contains relatively lower calories than other meats do, so it is perfect for those who are afraid of gaining weight, such as individuals recovering from illness of sedentary office workers. Chicken breast consists of 22.9 % protein and only 1.2 % fat. Women and athletes favor chicken breast because it helps them maintain stamina, while adjusting their weight. Its thin and fat-free muscle fibers render the meat tender. Chicken is relatively low in fat, not greasy, and easy and quick to digest. Thus, it is an excellent supply of protein for those who have a weak digestion. In addition, it is so abundant in essential amino acids, including methionine, that it is effective in granulation. Mucin, which is plentiful in chicken wings, accelerates growth, promotes the sexual and physical functions of our body, and increases absorption of proteins. Most of the fat in chicken is in the skin, and thus those who do not like chicken fat can easily get rid of it by peeling off the skin. Meanwhile, chicken fat contains linoleic acid that prevents artery sclerosis and cardiac disease and helps reduce blood cholesterol. Chicken then is an ideal choice to serve to the elderly and young children or as a hospital meal.
The Korean ginseng in samgyetang strengthens cardiac function and revitalizes bodily enzymes resulting in metabolic and physical recovery. Recent research shows that chicken and Korean ginseng become well matched with each other when they are cooked together in one bowl. When people become over stressed, the body starts to lose protein and vitamin C. Samgyetang, which is made of protein and vitamin rich chicken and ginseng, blows off your stress. In addition, the bitterish taste of the ginseng, in samgyetang stimulates, your appetite, and the saponin in it renders the meat tender. Moreover, jujube fruits and ginseng neutralize the strong taste of the garlic used as a tonic medicine. All the ingredients blend together well in this dish. When you feel too stressed or too hot in the summer, you need to take in as much protein and vitamin C, as possible. Samgyetang is a perfect solution in that this high protein dish, abundant in healthy fats, can blow away your stress, fatigue, depression, anemia, and diabetes. How about fighting the heat this summer with a hot boiling samgyetang?
When the muggy weather of summer wears you out and you lose your appetite, you need to try a gourmet dish to blow away the terrible summer heat. Naengmyeon is a Korean traditional dish that most Koreans enjoy, especially in the summer. Just a bowl of icy naengmyeon will bring back your appetite.
Naengmyeon, the traditional summer dish favored by Koreans, originated from the northern area of the Korean peninsula, in regions such as Pyeongyang or Hamheung, that have the best climate to grow buckwheat. People used to eat naengmyeon during the winter time because there was no refrigerator to cool the Dongchimi soup, one of the main ingredients, and to make it icy.
Although there is no clear record regarding the origin of naengmyeon, historical researchers, based on various archives, generally presume that people have enjoyed the dish since the Joseon Dynasty. Dongguksesigi, a guidebook printed in the latter part of the Joseon Dynasty, is known as the first written document that explained naengmyeon in detail. “Naengmyeon is a winter dish made of buckwheat noodles with radish kimchi, Chinese cabbage kimchi, and slices of boiled pork. Among the various types of naengmyeon, Pyeonyang naengmyeon, made in Pyengyando, is one of a kind.”
Naengmyeon was a dish that both royals and commoners loved. A record shows that naengmyeon was served in a spring feast at the palace both in 1848, the 14th year of Hunjong’s reign, and in 1873, the 13th year of Gojong’s reign.
Especially, Gojong, who was the 26th king of the Joseon Dynasty, is known to have been a huge fan of naengmyeon. He enjoyed naengmyeon sweetened with pear and pine nuts for supper every night.
One of the main items that made naengmyeon one of the most popular dishes in Korea was a refrigerator that was introduced at the Paris world fair in 1990. It became very popular nationwide because people started to enjoy icy naengmyeon broth, even during the summer, thanks to this refrigerator that could provide icy broth throughout the year. In addition, the Korean War in 1950 was another event led to the proliferation of Naengmyeon throughout the peninsula. Back then, people in the northern regions enjoyed naengmyeon, but those who ran away from the communist regime in North Korea brought naengmyeon to the south. As the restaurant industry grew in the 1970s, it became one of the most popular dishes in Korea.
Naengmyeon is categorized into two types, which is broken down into Pyoengyang naengmyeon and Hamheung naengmyeon or into Mul Naengmyeon and Bibim Naengmyeon. Most restaurants in Korea serve either Pyeonyang style or Hamheung style naengmyeon. The big difference between the two is the type of noodle used. Pyeongyang naengmyeon is made of buckwheat flour, which is easily cut and rough. Thus, it goes better with Mul naengmyeon than with Bibim naengmyeon. On the other hand, potato or sweet potato powder, a main ingredient of Hamheung naengmyeon, is not appropriate for watery broth.
To serve Pyeongyang naengmyeon, the noodles made of buckwheat and starch flour are first boiled, placed in a large bowl, and garnished with slices of broiled meat, roasted beef, chopped cucumber, chopped pear, and boiled egg. Then icy broth, which is made from beef, chicken or pheasant, or cold Dongchimi soup, is added. Depending on personal taste, vinegar and mustard can be added. The added beef, pork, or chicken should be torn into pieces as thinly as possible. It is then garnished with the two halves of a boiled egg. Also, fried and chopped egg could be also added for decoration. For a colder taste, the dish could be served with ice.
Pyeongyang naengmyeon is famous for its excellent taste, high nutritional value, and gourmet garnish. You can enjoy the broth chilled and sweet and sour at the same time. Naengmyeon is usually garnished with Dongchimi kimchi but sometimes served with Yeolmu kimchi.
Hamheung naengmyeon, which originated in Hamgyeongdo, is made of potato or sweet potato starch, so that the noodles are chewier than average noodles. Hamheung naengmyeon is usually served with fresh raw flatfish or skate and seasoned with hot chili pepper paste.
Other than those two popular naengmyeons, there is Jinju naengmyeon that originated in Jinju, Gyeongnam. The noodles are made of only buckwheat flour and garnished with slices of beef. One difference from other types of naegnmyeon is that no pork is used while cooking. Although mul naengmyeon and bibim naengmyeon are the two main variations of the dish, other variants of naengmyeon exist, such as hoe naengmyeon and yeolmu naengmyeon. The former is served with raw fish and hot chili pepper paste, and the latter is served with yeolmu kimchi. Memil noodles are also served with cold broth but are not included in traditional naengmyeon variants.
Tasty naengmyeon is nutritious enough to serve as a meal. Buckwheat, a main ingredient of naengmyeon, is rich in protein and vegetable fat and contains three times more vitamin B1 and B2 than rice does. In addition, it is abundant in amino acids, and especially, it provides more essential amino acids, such as tryptophan, threonine, and lysine, than any other grain.
Buckwheat also prevents hypertension and constipation and contains rutin. Rutin is known to strengthen the capillary vessels and to have a therapeutic effect on hypertension, artery hardening, various ulcers, hemorrhoids, and colds. In addition, naengmyeon is an excellent hangover cure and is a low calorie food with abundant nutritional ingredients. When naengmyeon is severed, it always comes with a boiled egg cut in half. The reason for this is that eggs prevent the stomachache associated from eating buckwheat on an empty stomach. Thus, it would be better to eat the egg garnish first. Also, hot mustard neutralizes the cold nature of naengmyeon, and the vinegar kills colon bacteria.
Bibimbap is one the most representative items of Korean cuisine. It is a well-being low calorie dish that contains every nutrient in a single bowl and is perfect for vegetarians. While it is very easy and fast to prepare, it guarantees a gourmet taste and high quality nutrition that Western fast foods do not have.
In 1990, Korean air started to serve bibimbap as an in-flight meal for first class passengers. Since 1997, Korean air has provided economy class passengers with bibimbap, which has become one of the favorite meals for tourists coming to Korea.
Bibimbap won the Mercury awarded for the best airline meal of the year in the general meeting of the International Traveling Catering Association, held in Sevilla, Spain. Today it has become one of the most representative dishes in Korea.
Bibimbap first appeared in a cook book called “Siui jeonseo” at the end of 18th century. There are a variety of views about its origin, such as it was a sacrificial offering, a leftover treat, Donghak Revolutionist meal, a busy farming season meal, royal court cuisine, or a meal while a king was fleeing from the palace.
Bibimbap brought Korean people a sense of unity by throwing a variety of vegetables into one bowl and sharing these vegetables mixed with rice with a bunch of people. Bibimbap was everyone’s favorite from palace to hovel.
Today, it has become notable for being a healthy dish rich in fiber, low in calories and high in cholesterol. Thus, it is excellent in preventing adult diseases, such as hypertension and diabetes. The reason that people think of bibimbap as a well-being dish lies in its ingredients. Since it contains various healthy foods in a single bowl, every spoonful is packed full of essential nutrients. This highly nutritious, but only 500 calorie, dish is perfect for your diet.
In addition, recent research shows that capsaicin – the hot pepper principle in its indispensable ingredient, hot pepper paste – leads to the sweating out of waste material from the body and a loss of weight. It pleases both palate and sight thanks to its eye-catching garnish in the harmonious traditional Korean five primary colors. Taken into account that it does not use any processed ingredients but all natural ingredients, it follows the current LOHAS well-being trend.
If you want to enjoy more delicious bibimbap, you need to mix the ingredients in a different way depending on what you put into the bowl. Usually it is proper to mix the ingredients lightly with chopsticks to experience the original taste of all the ingredients. But when bibimbap is served with raw fresh vegetables, you need to mix the ingredients with a spoon to mix them quickly and easily and to reduce the crispness of the fresh vegetables.
Bibimbap is one of the most popular dishes in Korea. It is a mixture of steamed white rice with various vegetables. The ingredients served with the rice decide the type of bibimbap. Each area in Korea has created its own unique type of bibimbap topped with its local ingredients. Jeonju, Jinju, and Tongyeong is especially famous for its version of bibimbap. As people become interested in the well-being trend, a variety of healthy ingredient-based bibimbaps are emerging.
The most famous of all is Jeonju bibimbap. This dish originated from the local custom where all the leftovers from New Year’s Eve were mixed together in a single bowl. The main ingredient of Jeonju bibimbap is bean sprouts. This is because Jeonju has an abundance of excellent quality water and the perfect weather for growing bean sprouts. Since the Imsil area near Jeonju supplied it with a sufficient amount of premium small beans, Jeonju has grown excellent bean sprouts. Bean sprouts from this area maintain such a fantastic texture when strongly boiled that they are perfect as a bibimbap ingredient. Another main ingredient that makes Jeonju bibimbap unique is the minced raw beef, which also blends well with the other ingredients. There was even a story that people butchered a cow everyday for the minced raw beef in Jeonju, even when people were worried about famine due to a bad harvest. Bean sprouts and minced raw beef are the two main ingredients of Jeonju bibimbap, and sometimes people once called it “Jeonju Kongnamul Yukhoe Bibimbap (Jeonju bean sprout minced raw beef bibimbap).” Another secret in the recipe for Jeonju bibimbap is that the rice used is cooked in beef head stew. When you cook rice using beef head stew, the grains are not sticky, but instead mix easily with the ‘namuls (sautéed and seasoned vegetables)’ and remains lustrous. Uncooked egg yolk on top and bean sprout soup served with the bibimbap will satisfy any appetite.
Jeonju bibimbap is topped with green bean sprouts ‘namul’ and seasoned minced raw meat and served along with clotted blood of cattle soup. Clotted blood of cattle is so rich in protein and iron that it helps prevent and cure anemia. People also call Jeonju bibimbap a ‘flower pot’ because the ingredients, such as the green been sprout ‘namul’, bracken fern stems, minced raw beef, hot red chili paste, and laver, are arranged to remind one of the riot of colors of a flower in bloom. The recipe for Tongyeong bibimbap is similar to other versions of bibimbap except that it is topped with seasoned laver and radish ‘namul’ and served with soup cooked with rinsed rice water, seaweed, and green laver. Tongyeon is a place that is rich in seafood, thus Tongyeong bibimbap uses seafood, such as mussels, manilas clams, and other various seaweed. Especially, sea lettuce, which is one ingredient in Tongyeong bibimbap, is abundant in minerals, such as calcium, phosphorus, iron, vitamin C, and iodine.
Diverse, modern well-being variations of the traditional bibimbap have been introduced. Among these is ‘Saessak bibimbap.’ It is served in a bowl of hot rice and barley topped with fresh seasonal vegetables, various sautéed seasoned vegetables, and fresh sprouts, such as mung bean sprouts, alfalfa sprouts, radish sprouts, buckwheat sprouts, broccoli sprouts, and so on. All these ingredients are stirred together with sesame seeds, sesame oil, and red pepper paste. Other versions of bibimbap introduced include octopus bibimbap, seafood bibimbap, or mitra squid bibimbap to satisfy a variety of modern and Western tastes.
Dolsot bibimbap is another variation of the traditional bibimbap. It is served in a hot stone bowl in which the rice is cooked, topped with namuls, seasoned beef soboro, raw egg and mixed with hot red pepper paste. It is also fun to scrape off the lightly scorched rice stuck to the bottom of the bowl.
Bibimbap is a 21st century representative LOHAS dish that brings us nutrition, taste, and fun at the same time and is becoming more and more appealing to the visual and gustatory taste of the world.
Ssam (wrap), wrapping a spoonful of rice with a large leaf, was originated from Korea’s seasonal customs that prayed for a good harvest. Korean ancestors believed that eating Ssambap in the shape of a rice-sheaf would bring a rich harvest. In addition, farmers working in the field gathered to share Ssambap for a snack. As such, Ssambap served as the food of harmony and cooperation.
Korean people love Ssambap. Any kind of vegetable leaf can be used to wrap around some rice. It’s all done when you put a spoonful of rice and Ssamjang on any leaf of lettuce, crown daisy, butterbur leaf, perilla leaf, pumpkin leaf, lotus leaf, groundsel, Chinese cabbage, sweet potato leaf, soy bean leaf, chicory, water celery, laver, sea mustard, or kelp, and put it in your mouth.
The best match for Ssambap is boiled barley and rice. Barley is Yin food growing during the winter. Since it has a cold character, it cools down the heat within the body, and is particularly good in the summer. The basic ingredient of Ssambap, vegetable has essential nutrients for human health, minerals, vitamins, and fiber. In addition to this, add a meat dish as a source of protein and Ssamjang is full of nutrients to make a balanced meal. Lettuce has less vitamin C than other vegetables, but is rich in carotene and vitamin E. It also has a lot of iron, which is very good for women. One of the contents of lettuce is slumberous thus it is good for those who cannot fall asleep easily because of tropical nights. Perilla leaf is rich in vitamin A and C which beef lacks. Thus, perilla leaf Ssam with beef provides a very good balance in terms of nutrition. In addition, essential oils included in perilla leaves act as a preservative, which will prevent food poisoning when we eat Saengseonhoe (sliced raw fish). Crown daisy warms the stomach and makes our intestines healthy. Thus, it was used as a home medicine for children with measles. When a kid has measles, constipation often accompanies. The thick juice of boiled crown daisy facilitates the work of the intestines and it will hasten the recovery. Since it is an alkaline food with low calories and easy to digest, it is also good for our diet.
The first sensation of Ssambap comes from your hand. Your hand first enjoys the feel of the delicate lettuce, the tough skin of a pumpkin leaf, the fleshy groundsel, and soft butterbur leaf. Next is your mouth. Your mouth feels the delicate bitter taste from groundsel and butterbur leaves. Pumpkin leaf tickles your throat. The best pumpkin leaf for Ssam is that steamed while boiling rice. When you prepare cabbage for Ssam, boil, rinse it with cold water and then drain excess water to bring out its best flavor. Once you bite Ssambap, it gives you pleasant mixture of flavors in your mouth. The salty and delicious flavor of Gangdoenjang (thick soybean paste Jjigae) is covered with the tangy and spicy flavor of a garlic slice, and then followed by the rich flavor of grilled pork loin.
For seasoning of Ssambap, general Ssamjang is good, but special Ssamjang made with animal ingredients such as Ssamjang with freshwater snail, mackerel or fermented herring roe. Mackerel boiled with red pepper and radish or well-fermented Kimchi is another good match for Ssambap.
However, the essence of Ssambap would be Gangdoenjang. Gangdoenjang, made with several spoonfuls of Doenjang (soybean paste), water, green pumpkin, chopped garlic, onion, and very hot chili pepper, is the best and perfect match for Ssambap. Gangdoenjang, which is made with Doenjang, has a very close relationship with spring greens (in Korean, Namul). In particular, it is known that it matches very well with chives with rich fibers because vegetable protein of Doenjang compliments the vegetable. Gangdoenjang used to be used for mixing sauce for rice because thickly boiled Gangdoenjang contains a lot of salt. As Ssambap became common as a restaurant menu, Gandoenjang also became more common. As a matter of fact, Ssam, wrapping meat or rice with vegetables, used to be one popular way to enjoy food from the past. It was not on any special menu at restaurants.
In 2007, Asiana Airlines was awarded the first prize by the International Travel Catering Association for Ssambap. Ssambap has been served in the airplane since 2005. On American and European routes, Ssambap is more popular than other food items. The secret of its popularity is the Ssamjang. Considering the special circumstances of an airplane and travelers, they made special Ssamjang with no unique odor. Ssambap served in the air is served with 12 kinds of vegetables including crown daisy, lettuce, kale, and Bulgogi, captivating the taste buds of citizens around the world, and taking the lead in the globalization of Korean food.
Symbol of longevity, Korean Noodles
A typical Korean meal consists of rice, soup, and side dishes. In addition to rice, the staple food of Korea, there exist ceremonial foods for ancestral rites or weddings and other special dishes. Among these special foods, noodles have been much loved by Koreans as a staple in place of rice. Asian noodles originated from China and are commonly eaten in Korea, Japan, and Vietnam. In Europe, the origin of noodles can be found in the pasta of Italy.
In Korea, noodles made with wheat flower are called ‘Guksu’ rather than ‘Myeon’ (麺). It is said that noodles were called ‘Guksu’ because of the method used when making them: they were scooped by hand from water or soaked in broth. The representative type of noodle in the northern region of Korea are cold noodles, ‘Naengmyeon’, while in the southern region hot noodles, or ‘Kalguksu’, are more enjoyed. Noodles are made in Korea by pressing dough. Dough is put in a bowl with many holes and is then pressed using a bat. Pressed noodles are placed into a pot with boiling water under the bowl. Nangmyeon is the
In Korea, noodles made with wheat flower are called ‘Guksu’ rather than ‘Myeon’ (麺). It is said that noodles were called ‘Guksu’ because of the method used when making them: they were scooped by hand from water or soaked in broth. The representative type of noodle in the northern region of Korea are cold noodles, ‘Naengmyeon’, while in the southern region hot noodles, or ‘Kalguksu’, are more enjoyed. Noodles are made in Korea by pressing dough. Dough is put in a bowl with many holes and is then pressed using a bat. Pressed noodles are placed into a pot with boiling water under the bowl. Nangmyeon is the
Bibimguksu is a noodle dish in which wheat noodles are mixed with sauce and various toppings, such as meat, mushrooms, cucumber, and egg. Old books recorded Bibimguksu as Goldongmyeon. Since cooking Bibimguksu is simple, it is easy to make at home. To make Bibimguksu, you need to prepare the toppings, which include fried chopped meat, shredded egg crepes, and fried water dropwort, before mixing these toppings together with the cooked noodles and seasonings in a big bowl. With different toppings, such as Kimchi, or different
Kongguksu is a simple and humble summer noodle dish made with soy milk and boiled noodles. Roasted sesame seeds are ground, sifted and mixed with soy milk, then boiled noodles are added. To season Kongguksu, several pinches of salt are added. With well fermented young radish Kimchi, Kongguksu is a simple but balanced special meal that provides a good amount of protein, fat, and carbohydrates.
To make delicious Kongguksu, soy milk is the most important ingredient. First, you soak soy beans in water for five to six hours then boil them for a while. The boiled beans are then finely ground and filtered through a fine strainer. Next, the soy milk is mixed with some finely ground sesame seeds and cold water before salt is added. A few cubes of ice add the required coldness to the noodles.
A similar noodle dish is Jatguksu (pine nut noodles), a famous local food of the Gapyeong, Gyeonggi-do, the main production area for pine nuts. Jatguksu is another cold noodle dish that you can enjoy during the summer season. The way to make it is similar to that of Kongguksu, but the taste is more flavorful.
Kimchimariguksu, originating from Hwanghaedo and Pyeongando, was originally a winter nighttime snack. Here, you placed cooled rice in some Kimchi liquid containing chopped Kimchi and then seasoned it with sesame oil and ground sesame seeds. The Kimchi liquid can be replaced with Dongchimi (radish water Kimchi) and buckwheat jelly or cooled mung-bean pancakes may be added.
These days, Kimchimariguksu diners enhance the flavor by adding the broth for Naengmyeon or mixing in noodles instead of rice. Kimchimariguksu is a simple and humble summer food: add some icy broth to really feel the refreshment of the dish. The refreshing broth, the sour but sweet Kimchi and the al dente noodles are the perfect combination. Cold Kimchimariguksu will be a special treat for you during a hot summer’s day.
This Bibimguksu diner, located on the B1 floor, near the no. 4 gate of Pyeonghwa Market is a small diner. However, its spicy and sour Bibimguksu made with well fermented Kimchi and cucumber will prove so tasty that you will soon forget about your aching limbs from all the shopping. There are many people who are addicted to this hot and spicy noodle dish. Bean sprout soup and pickled radish served in plastic cups come free with the dish.
Tteokguk, a traditional Korean dish eaten during the New Year’s celebrations
A hot milky broth with white sliced rice cakes afloat in it is a pre-requisite dish for any New Year’s Day in Korea. The tradition for eating tteokguk on New Year’s Day comes from the fact it was believed to grant the eater good luck for the coming year and to even add an additional year of life. Even if it is not the New Year’s Day, a hot bowl of tteokguk broth is essential for keeping in good health during the long winter.
Tteokguk is one of the foods that Koreans are supposed to eat at least once or twice a year. Eating a white-colored food on New Year’s Day means that all the creatures are rejuvenated again in the New Year.
There are several reasons for why Koreans eat tteokguk. First, as New Year’s Day, or seollal, is the first day of the year, Koreans celebrated it in solemn and clean ways; one of the ways was to eat neatly sliced white rice cakes, or garaeddeok, in a clear broth. This white long rice cake carries much symbolism, such as wealth and longevity. Cutting the stick of rounded rice cake into pieces also symbolizes one’s wish to increase their wealth as the round shape resembles a coin.
Tteokguk consists of the broth or soup (guk) within which is placed several thinly sliced rice cakes (tteok). Eating one bowl of tteokguk on New Year’s morning originated from the religious norm that one must spend the first day of the year in a solemn and clean way, as all things in the universe are resurrected.
There is a proverb in relation to tteokguk: ‘Choose chicken if there is no pheasant,’ which means ‘take the next best thing.’ Originally, beef or pheasant meat was used for the tteokguk broth. But if it was hard to get the meat because, for example, it was difficult to catch a wild pheasant, or beef was too expensive, then chicken was chosen to make the tteokguk broth and the shredded garnish for the broth instead.
Currently, beef or chicken is used for the tteokguk usually eaten on New Year’s Day.
How to cook: Thickly shred some beef to use as the garnish and grill it with various seasonings. Cut the beef to be used for the stock into pieces and boil with green onions. Fry eggs individually in a pan into very thin layers. Cut the white rice cake into thin pieces and put them in the boiling stock. When the rice cakes float to the surface, top the broth with the prepared garnishes such as grilled beef, egg layers, dried lavers and pine nuts. If the rice cakes have dried out (they may have been bought several days before preparing the broth), soak and soften them in water for 20 to 30 minutes before cooking. Unused rice cakes must be kept in a freezer. Frozen rice cakes should not be defrosted but, rather, placed directly into the boiling water of the broth.
There are many kinds of ddeok in Korea of which garaeddeok are the most enjoyed by Koreans, especially when a new year begins. Not colorful or fancy, this simple, humble, white and long bar-shaped rice cake and tteokguk are heart-felt foods that symbolize the wisdom being passed down from generation to generation – the very life philosophy of Koreans - who were once called the white-clad folks who earnestly met each new year modestly and reverently. Tteokguk is made of bar rice cakes that have been sliced slantways and meat broth boiled for a long time over low heat. To make the meat broth, boil a brisket of beef or beef leg bones for a long time. Into this, place the slender garaeddeok that has been into thin slices. When the rice cake slices start to float, add finely chopped scallions to the broth and allow it to boil for a bit longer. Serve it in a bowl, and enjoy it by garnishing with the fried beef, pasanjeok, split-roasted scallions or fried egg yolk slices to your taste.
The habit of asking children, “How many bowls of tteokguk did you have?” comes from the fact that all Koreans make sure to eat tteokguk regardless of their sex and age just like aging on the first day of New Year. However, the thought behind this is not related to simply aging by an actual year, it has a deeper meaning where the Koreans of old emphasized ‘more maturity with a year,’ like the proverb Wooilsin (Every day a better me).
Starting your winter with Bossam
Bossam is a type of ssam in Korean cuisine in which steamed head meat is wrapped in a leafy vegetable, such as kimchi, cabbage, or radish shreds, and often accompanied by a condiment known as ssamjang (a thick and spicy sauce made of doenjang, gochujang, sesame seed oil, onions, garlic, green onions and other ingredients) for the vegetable leaf wrap. As for the meat, the chuck or belly was frequently used. Before being cooked, the meat has to be soaked in cold water for about two hours to remove the blood and then thoroughly washed. One or two spoons of coffee can help to remove the smell of the meat and improve its taste.
Bossam kimchi – kimchi that is eaten with bossam cuisine - is known to have been created in 1940 and to have spread nationwide around the time of liberation from Japanese colonial rule. Bossam kimchi is famous for its extraordinarily excellent taste and high nutritional value. In the past, in Korea, when large families resided in a house with their servants, they used to give
Bossam kimchi – kimchi that is eaten with bossam cuisine - is known to have been created in 1940 and to have spread nationwide around the time of liberation from Japanese colonial rule. Bossam kimchi is famous for its extraordinarily excellent taste and high nutritional value. In the past, in Korea, when large families resided in a house with their servants, they used to give
How to make bossam kimchi:
Salt down cabbage for some time, then wash and drain. Put diverse seasonings such as sliced green onions, radish strips, crushed garlic, sesame salt, and ginger into sand lance sauce and mix them well. Oysters can be added according to taste. Cut the salted cabbage into 4 cm long sections then put the prepared seasoning on the wide outer leaves.
Kimchi, a globally-recognized healthy fermented food, contains well-balanced nutrients and speeds up the metabolism. Thus, it is effective in protecting an individual against the H1N1 flu virus as well as obesity, hypertension, and diabetes. Eating bossam kimchi, along with shredded fresh radish, helps to improve digestion and the enjoyment of the taste of the steamed meat.
When did ssam cuisine first come to Korea? Korean people traditionally enjoy eating sushi with doenjang (soybean sauce) or gochujang (red pepper sauce). They also love to dip various greens, such as garlic and peppers, into ssamjang and wrap them in a lettuce leaf to eat in one go. This might seem somewhat strange to the Japanese who eat sliced ginger before appreciating the taste of sushi. Like other native Korean foods, such as jjigae (stew) or tang (broth), or fermented foods, including kimchi or doenjang (soybean taste), ssam has also been traditionally enjoyed by Koreans. And bossam is one of the most representative ssam.
How to enjoy bossam: The best way to enjoy bossam is to eat the steamed pork, topped with radish shreds, peppers, sliced garlic and various seasonings, wrapped in a salted cabbage leaf. Shrimp sauce is also ideal to dip the steamed pork into as it helps the body to digest the meat. The shrimp sauce functions as a digestive as it produces a large quantity of proteases while it is being fermented. The leafy vegetable used as a wrap for the steamed pork and seasonings can include lettuce, kale, mulberry leaves and sesame leaves. Lettuce is especially good for those who suffer from insomnia.
The taste of bossam is improved when eaten with oysters. ‘Wild’ oysters are an excellent source of several minerals including zinc and selenium, glycogen, amino acids, vitamins, calcium and oxidized steel. Especially, zinc promotes the development of a child’s brain. It also prevents anemia and reduces cholesterol. As oyster is an acidic food, it is well-balanced with the alkaline greens. Thus, a dish of kimchi, cabbages, lettuce, steamed pork and fresh wild oyster serves as the perfect source of nutrition.
Pork, as well as kimchi, contains ten times as much vitamin B1 as beef. Pork also contains numerous nutrients such as high quality proteins and unsaturated fatty acids that efficiently prevent the accumulation of cholesterol in the veins that leads to arteriosclerosis and hypertension. It also eliminates waste matter, such as mercury, and promotes natural body detoxification. It is also rich in iron that helps to protect the liver. The steamed pork tastes much as it does in other pork dishes but it is much lower in energy content.
Korean housewives traditionally made bossam kimchi when they did gimjang. Indeed, bossam has long served as the ideal source of nutrients for families enduring the long and chilly winters. Thus, bossam, which is rich in both taste and nutrients, is said to be cooked with love for the family members. How about enjoying a family gathering with some specially prepared bossam?
Tteokbokki, the most popular Korean snack
Thinking about this sweet and spicy broiled dish composed of sliced rice cakes, fish cakes, various vegetables, and seasoning makes my mouth water. Most Koreans will pick out tteokbokki as their most favorite snack. It has steadily gained in popularity between all age groups and can be enjoyed throughout the year and morning, noon and night. It is a good meal replacement or excellent accompaniment with drinks as the rice cakes, the main ingredient for this dish, are a rich source of carbohydrate.
Tteokbokki has a lot of variants and is commonly purchased, at various prices, from street vendors. Originally, it was once a part of Korean royal court cuisine. It may be assumed that tteokbokki, which is made mainly with garaetteok (cylinder-shaped ddeok), could be traced back to the Three Kingdoms Period when an agrarian society was first established and people could produce rice that could then be turned into ddeok. However, this assumption is yet to be supported by any relevant historical literature. Tteokbokki originated in Suragan (the royal kitchen) and was served in the royal court.
As ‘pepper’ was imported after Imjinwaeran (the Japanese Invasion of Korea in 1592), the know-how to make gochujang (its first name was Manjochang) using ‘pepper’ was recorded in a book named in the mid-Joseon period. Thus, tteokbokki began to be seasoned with gochujang instead of soy sauce in the second half of the 18th century. It can be assumed that it was not so long ago that tteokbokki with red pepper sauce replaced the version seasoned with soy sauce. Following 1950s, this new type of hot and spicy ddeobokki became very popular. The only existing literature about tteokbokki is a cookbook written in the late 1800s.
In Korea, you will never fail to find a street vendor or mom-and-pop shop selling tteokbokki near a school. Recently, even a large-scale tteokbokki franchise shop was created. In any discussions regarding a ‘Tteokbokki alley’, we would be remiss if we didn’t begin with “Sindangdong tteokbokki alley’. The history of the alley stretches back to 1953 right after the Korean War had ended. During those ‘hungry years,’ Korean people used to serve ‘jajagmyeon,’ a dish consisting of noodles covered with a black bean sauce, to guests. One day, an old lady who lived in Sindang-dong happened to drop a small garaetteok into the jajagmyeon. As it tasted better than expected, she started selling tteokbokki with the sauce before also offering the red paper sauce ddeobokki. It was long before numerous imitators had opened their own tteokbokki shops in the Sindang-dong area. Most of the tteokbokki, in this area, is cooked on the spot. Visitors can select or add the ingredients of their choice from a myriad of vegetables, seasonings, meat, and sauces and then the customized tteokbokki dish is cooked in a large pot. When you have finished the rice cakes, if you mix some cooked rice, dried laver and sesame oil with the remaining sauce you will experience another savory and spicy feast.
When being asked the secret of the sauce for tteokbokki, the old lady answered, “No one knows it,” which became the words on everybody’s lips and appeared on a sauce commercial on TV. Though the recipe is very simple, the taste differs greatly from vendor to vendor according to the sauce.
Tteokbokki is defined as a stir-fried dish with garaetteok, beef, various green and other vegetables all seasoned with a special sauce. The fish cake that is an essential ingredient in tteokbokki is made by mashing the flesh of fish, mixing the pulp with salt, and kneading and frying dough. Tteokbokki can come in limitless varieties according to the ingredients used; eggs, fresh vegetables, various noodles, or a fried assortment of various ingredients can be added to the ddeok and red pepper sauce.
Tteokbokki is now loved both at home and abroad. Tteokbokki started enjoying the increasing popularity on the global stage. If you experience the taste of tteokbokki, you will not be able to resist going back for seconds.
Samgyetang
Here comes the summer when people are dripping with sweat and cannot help but stay up late at night. As the weather gets hotter, people lose some of their stamina. Thus, it becomes a priority to replenish it. Samgeytang is one of the most representative and healthy dishes in Korea. Yimou Zhang, a famous Chinese film director, called this cuisine “ginseng chicken soup” and looked forward to tasting it whenever he came to visit Korea. One of the Korean-based airlines served samgyetang as a special summer airline meal to take care of its passengers.
“Chobok”, “Jungbok” and “Malbok” have long been believed to be the hottest days of the year. All three ‘boks’ together are called “Sambok”, in Korea, to arouse public attention to their health in the summer. According to the National Folk Museum, all three ‘boks’ fall between June and July on the lunar calendar. Chobok comes on the third “Kyeong” day, after the summer solstice, on the sexagenary cycle; jungbok the fourth “Kyeong” day; and malbok the first “Kyeong” day, after “Ipchoo (the beginning of fall).” There is a 10-day interval between ‘bok’ days, and thus it takes 20 days from chobok to malbok. It is a Korean custom to eat nutritious and rejuvenating foods during these periods – and one of the dishes most favored is samgyetang. Considering that chicken appeared in the story of the founder of the Shilla dynasty, one can assume that people had raised chicken since before that time. Historians suppose that people ate samgyetang around that period. Samgyetang was a dish that only wealthy people in the Hanyang and Gaeseong areas used to enjoy. Ordinary folks instead ate dog soup, while the rich had spicy beef soup, called “Yukgaejang,” since they did not eat dog meat to rejuvenate their stamina. Today, however, samgyetang has become the most popular healthy dish for all.
Samgyetang is served in a simmering earthenware pot. The chicken, in a boiling broth, is stuffed with medicinal herbs. Then why do people eat a hot boiling samgyetang when they are already dripping with sweat in the summer? It is because the internal organs may stay cold, while the body heats up. This happens when the kidneys, which are in charge of inner body energy circulation, do not function properly. When the kidneys become weak, inner body heat escapes through the skin causing atopy or hair loss. In addition, eating only cold foods to overcome the summer heat induces fatigue. Therefore, it is indispensable to have foods to warm and nourish the inner body, and samgyetang is the perfect answer. Samgyetang or gyesamgtang is a Korean traditional dish served in a pot. It consists of a well-boiled chicken stuffed with glutinous rice, garlic, Korean ginseng, and jujube fruit. Samgyetang, rich in both healthy animal and vegetable fats, is perfect for stimulating one’s appetite and preventing chronic fatigue. The dish has been one of the most popular foods to aid recovery from physical exertion, appetite loss, pre- and post-childbirth, and serious diseases.
The reason that chicken is good for nurturing is that it is rich in protein and unsaturated fats, but low in unhealthy fats and calories. Chicken contains relatively lower calories than other meats do, so it is perfect for those who are afraid of gaining weight, such as individuals recovering from illness of sedentary office workers. Chicken breast consists of 22.9 % protein and only 1.2 % fat. Women and athletes favor chicken breast because it helps them maintain stamina, while adjusting their weight. Its thin and fat-free muscle fibers render the meat tender. Chicken is relatively low in fat, not greasy, and easy and quick to digest. Thus, it is an excellent supply of protein for those who have a weak digestion. In addition, it is so abundant in essential amino acids, including methionine, that it is effective in granulation. Mucin, which is plentiful in chicken wings, accelerates growth, promotes the sexual and physical functions of our body, and increases absorption of proteins. Most of the fat in chicken is in the skin, and thus those who do not like chicken fat can easily get rid of it by peeling off the skin. Meanwhile, chicken fat contains linoleic acid that prevents artery sclerosis and cardiac disease and helps reduce blood cholesterol. Chicken then is an ideal choice to serve to the elderly and young children or as a hospital meal.
The Korean ginseng in samgyetang strengthens cardiac function and revitalizes bodily enzymes resulting in metabolic and physical recovery. Recent research shows that chicken and Korean ginseng become well matched with each other when they are cooked together in one bowl. When people become over stressed, the body starts to lose protein and vitamin C. Samgyetang, which is made of protein and vitamin rich chicken and ginseng, blows off your stress. In addition, the bitterish taste of the ginseng, in samgyetang stimulates, your appetite, and the saponin in it renders the meat tender. Moreover, jujube fruits and ginseng neutralize the strong taste of the garlic used as a tonic medicine. All the ingredients blend together well in this dish. When you feel too stressed or too hot in the summer, you need to take in as much protein and vitamin C, as possible. Samgyetang is a perfect solution in that this high protein dish, abundant in healthy fats, can blow away your stress, fatigue, depression, anemia, and diabetes. How about fighting the heat this summer with a hot boiling samgyetang?
Naengmyeon
When the muggy weather of summer wears you out and you lose your appetite, you need to try a gourmet dish to blow away the terrible summer heat. Naengmyeon is a Korean traditional dish that most Koreans enjoy, especially in the summer. Just a bowl of icy naengmyeon will bring back your appetite.
Naengmyeon, the traditional summer dish favored by Koreans, originated from the northern area of the Korean peninsula, in regions such as Pyeongyang or Hamheung, that have the best climate to grow buckwheat. People used to eat naengmyeon during the winter time because there was no refrigerator to cool the Dongchimi soup, one of the main ingredients, and to make it icy.
Although there is no clear record regarding the origin of naengmyeon, historical researchers, based on various archives, generally presume that people have enjoyed the dish since the Joseon Dynasty. Dongguksesigi, a guidebook printed in the latter part of the Joseon Dynasty, is known as the first written document that explained naengmyeon in detail. “Naengmyeon is a winter dish made of buckwheat noodles with radish kimchi, Chinese cabbage kimchi, and slices of boiled pork. Among the various types of naengmyeon, Pyeonyang naengmyeon, made in Pyengyando, is one of a kind.”
Naengmyeon was a dish that both royals and commoners loved. A record shows that naengmyeon was served in a spring feast at the palace both in 1848, the 14th year of Hunjong’s reign, and in 1873, the 13th year of Gojong’s reign.
Especially, Gojong, who was the 26th king of the Joseon Dynasty, is known to have been a huge fan of naengmyeon. He enjoyed naengmyeon sweetened with pear and pine nuts for supper every night.
One of the main items that made naengmyeon one of the most popular dishes in Korea was a refrigerator that was introduced at the Paris world fair in 1990. It became very popular nationwide because people started to enjoy icy naengmyeon broth, even during the summer, thanks to this refrigerator that could provide icy broth throughout the year. In addition, the Korean War in 1950 was another event led to the proliferation of Naengmyeon throughout the peninsula. Back then, people in the northern regions enjoyed naengmyeon, but those who ran away from the communist regime in North Korea brought naengmyeon to the south. As the restaurant industry grew in the 1970s, it became one of the most popular dishes in Korea.
Naengmyeon is categorized into two types, which is broken down into Pyoengyang naengmyeon and Hamheung naengmyeon or into Mul Naengmyeon and Bibim Naengmyeon. Most restaurants in Korea serve either Pyeonyang style or Hamheung style naengmyeon. The big difference between the two is the type of noodle used. Pyeongyang naengmyeon is made of buckwheat flour, which is easily cut and rough. Thus, it goes better with Mul naengmyeon than with Bibim naengmyeon. On the other hand, potato or sweet potato powder, a main ingredient of Hamheung naengmyeon, is not appropriate for watery broth.
To serve Pyeongyang naengmyeon, the noodles made of buckwheat and starch flour are first boiled, placed in a large bowl, and garnished with slices of broiled meat, roasted beef, chopped cucumber, chopped pear, and boiled egg. Then icy broth, which is made from beef, chicken or pheasant, or cold Dongchimi soup, is added. Depending on personal taste, vinegar and mustard can be added. The added beef, pork, or chicken should be torn into pieces as thinly as possible. It is then garnished with the two halves of a boiled egg. Also, fried and chopped egg could be also added for decoration. For a colder taste, the dish could be served with ice.
Pyeongyang naengmyeon is famous for its excellent taste, high nutritional value, and gourmet garnish. You can enjoy the broth chilled and sweet and sour at the same time. Naengmyeon is usually garnished with Dongchimi kimchi but sometimes served with Yeolmu kimchi.
Hamheung naengmyeon, which originated in Hamgyeongdo, is made of potato or sweet potato starch, so that the noodles are chewier than average noodles. Hamheung naengmyeon is usually served with fresh raw flatfish or skate and seasoned with hot chili pepper paste.
Other than those two popular naengmyeons, there is Jinju naengmyeon that originated in Jinju, Gyeongnam. The noodles are made of only buckwheat flour and garnished with slices of beef. One difference from other types of naegnmyeon is that no pork is used while cooking. Although mul naengmyeon and bibim naengmyeon are the two main variations of the dish, other variants of naengmyeon exist, such as hoe naengmyeon and yeolmu naengmyeon. The former is served with raw fish and hot chili pepper paste, and the latter is served with yeolmu kimchi. Memil noodles are also served with cold broth but are not included in traditional naengmyeon variants.
Tasty naengmyeon is nutritious enough to serve as a meal. Buckwheat, a main ingredient of naengmyeon, is rich in protein and vegetable fat and contains three times more vitamin B1 and B2 than rice does. In addition, it is abundant in amino acids, and especially, it provides more essential amino acids, such as tryptophan, threonine, and lysine, than any other grain.
Buckwheat also prevents hypertension and constipation and contains rutin. Rutin is known to strengthen the capillary vessels and to have a therapeutic effect on hypertension, artery hardening, various ulcers, hemorrhoids, and colds. In addition, naengmyeon is an excellent hangover cure and is a low calorie food with abundant nutritional ingredients. When naengmyeon is severed, it always comes with a boiled egg cut in half. The reason for this is that eggs prevent the stomachache associated from eating buckwheat on an empty stomach. Thus, it would be better to eat the egg garnish first. Also, hot mustard neutralizes the cold nature of naengmyeon, and the vinegar kills colon bacteria.
Bibimbap
Bibimbap is one the most representative items of Korean cuisine. It is a well-being low calorie dish that contains every nutrient in a single bowl and is perfect for vegetarians. While it is very easy and fast to prepare, it guarantees a gourmet taste and high quality nutrition that Western fast foods do not have.
In 1990, Korean air started to serve bibimbap as an in-flight meal for first class passengers. Since 1997, Korean air has provided economy class passengers with bibimbap, which has become one of the favorite meals for tourists coming to Korea.
Bibimbap won the Mercury awarded for the best airline meal of the year in the general meeting of the International Traveling Catering Association, held in Sevilla, Spain. Today it has become one of the most representative dishes in Korea.
Bibimbap first appeared in a cook book called “Siui jeonseo” at the end of 18th century. There are a variety of views about its origin, such as it was a sacrificial offering, a leftover treat, Donghak Revolutionist meal, a busy farming season meal, royal court cuisine, or a meal while a king was fleeing from the palace.
Bibimbap brought Korean people a sense of unity by throwing a variety of vegetables into one bowl and sharing these vegetables mixed with rice with a bunch of people. Bibimbap was everyone’s favorite from palace to hovel.
Today, it has become notable for being a healthy dish rich in fiber, low in calories and high in cholesterol. Thus, it is excellent in preventing adult diseases, such as hypertension and diabetes. The reason that people think of bibimbap as a well-being dish lies in its ingredients. Since it contains various healthy foods in a single bowl, every spoonful is packed full of essential nutrients. This highly nutritious, but only 500 calorie, dish is perfect for your diet.
In addition, recent research shows that capsaicin – the hot pepper principle in its indispensable ingredient, hot pepper paste – leads to the sweating out of waste material from the body and a loss of weight. It pleases both palate and sight thanks to its eye-catching garnish in the harmonious traditional Korean five primary colors. Taken into account that it does not use any processed ingredients but all natural ingredients, it follows the current LOHAS well-being trend.
If you want to enjoy more delicious bibimbap, you need to mix the ingredients in a different way depending on what you put into the bowl. Usually it is proper to mix the ingredients lightly with chopsticks to experience the original taste of all the ingredients. But when bibimbap is served with raw fresh vegetables, you need to mix the ingredients with a spoon to mix them quickly and easily and to reduce the crispness of the fresh vegetables.
Bibimbap is one of the most popular dishes in Korea. It is a mixture of steamed white rice with various vegetables. The ingredients served with the rice decide the type of bibimbap. Each area in Korea has created its own unique type of bibimbap topped with its local ingredients. Jeonju, Jinju, and Tongyeong is especially famous for its version of bibimbap. As people become interested in the well-being trend, a variety of healthy ingredient-based bibimbaps are emerging.
The most famous of all is Jeonju bibimbap. This dish originated from the local custom where all the leftovers from New Year’s Eve were mixed together in a single bowl. The main ingredient of Jeonju bibimbap is bean sprouts. This is because Jeonju has an abundance of excellent quality water and the perfect weather for growing bean sprouts. Since the Imsil area near Jeonju supplied it with a sufficient amount of premium small beans, Jeonju has grown excellent bean sprouts. Bean sprouts from this area maintain such a fantastic texture when strongly boiled that they are perfect as a bibimbap ingredient. Another main ingredient that makes Jeonju bibimbap unique is the minced raw beef, which also blends well with the other ingredients. There was even a story that people butchered a cow everyday for the minced raw beef in Jeonju, even when people were worried about famine due to a bad harvest. Bean sprouts and minced raw beef are the two main ingredients of Jeonju bibimbap, and sometimes people once called it “Jeonju Kongnamul Yukhoe Bibimbap (Jeonju bean sprout minced raw beef bibimbap).” Another secret in the recipe for Jeonju bibimbap is that the rice used is cooked in beef head stew. When you cook rice using beef head stew, the grains are not sticky, but instead mix easily with the ‘namuls (sautéed and seasoned vegetables)’ and remains lustrous. Uncooked egg yolk on top and bean sprout soup served with the bibimbap will satisfy any appetite.
Jeonju bibimbap is topped with green bean sprouts ‘namul’ and seasoned minced raw meat and served along with clotted blood of cattle soup. Clotted blood of cattle is so rich in protein and iron that it helps prevent and cure anemia. People also call Jeonju bibimbap a ‘flower pot’ because the ingredients, such as the green been sprout ‘namul’, bracken fern stems, minced raw beef, hot red chili paste, and laver, are arranged to remind one of the riot of colors of a flower in bloom. The recipe for Tongyeong bibimbap is similar to other versions of bibimbap except that it is topped with seasoned laver and radish ‘namul’ and served with soup cooked with rinsed rice water, seaweed, and green laver. Tongyeon is a place that is rich in seafood, thus Tongyeong bibimbap uses seafood, such as mussels, manilas clams, and other various seaweed. Especially, sea lettuce, which is one ingredient in Tongyeong bibimbap, is abundant in minerals, such as calcium, phosphorus, iron, vitamin C, and iodine.
Diverse, modern well-being variations of the traditional bibimbap have been introduced. Among these is ‘Saessak bibimbap.’ It is served in a bowl of hot rice and barley topped with fresh seasonal vegetables, various sautéed seasoned vegetables, and fresh sprouts, such as mung bean sprouts, alfalfa sprouts, radish sprouts, buckwheat sprouts, broccoli sprouts, and so on. All these ingredients are stirred together with sesame seeds, sesame oil, and red pepper paste. Other versions of bibimbap introduced include octopus bibimbap, seafood bibimbap, or mitra squid bibimbap to satisfy a variety of modern and Western tastes.
Dolsot bibimbap is another variation of the traditional bibimbap. It is served in a hot stone bowl in which the rice is cooked, topped with namuls, seasoned beef soboro, raw egg and mixed with hot red pepper paste. It is also fun to scrape off the lightly scorched rice stuck to the bottom of the bowl.
Bibimbap is a 21st century representative LOHAS dish that brings us nutrition, taste, and fun at the same time and is becoming more and more appealing to the visual and gustatory taste of the world.
