Monday, April 2, 2018

"Minari-muchim"(seasoned water dropwort)/ 凉拌水芹菜/미나리 무침

Yesterday, my neighbour gave me a big bundle of water dropworts which she planted in her greenhouse.

Oenanthe javanica, commonly Java waterdropwort,[ Chinese celeryIndian pennywortJapanese parsleywater celery and water dropwort, is a plant of the water dropwort genus originating from East Asia. (Chinese celery is also the name given to Apium graveolens var. secalinum). It has a widespread native distribution in temperate Asia and tropical Asia, and is also native to Queensland, Australia.
O. javanica is a perennial herb that grows to about 1 m in height, with fibrous roots that emerge from all nodes, and flowers with 5 white petals and 5 stamens. The leaves are aromatic, glabrous, and have a sheath covering the stem. The leaflets are divided into lobes and crinkled. The 'Flamingo' variety has colorful pink edges. The plant grows wild in moist areas, along streams and on the edges or ponds.
While many other species of water dropwort are extremely toxic, Oenanthe javanica is edible, and is cultivated in China, IndiaJapanKoreaIndonesiaMalaysiaThailand, Taiwan, and Vietnam, as well as in Italy, where its spring growths are relished as a vegetable.
(source: wikipedia)

Fresh and young water dropworts ~~

Friday, March 2, 2018

五谷饭/Rice with five grains / 오곡밥...2018

五谷饭/Rice with five grains / 오곡밥...2018
On the Daeboreum (literally "Great Full Moon") is a Korean festival that celebrates the first full moon of the new year of the lunar Korean calendar.
Daeboreum (literally "Great Full Moon") is a Korean holiday that celebrates the first full moon of the new year of the lunar Korean calendar which is the Korean version of the First Full Moon Festival. This holiday is accompanied by many traditions. This year, it falls on the 11th Feb 2017.
For breakfast on Daeboreum, Ogokbap (오곡밥 / 五穀밥), a five-"grain" rice consisting of rice, millet, Indian millet, beans, and red beans is served . This is eaten with various dried herbs. One of the special foods of Daeboreum is Yaksik (약식 / 藥食). This treat is made of glutinous rice, chestnuts, pine nuts, honey, sauce, and sesame oil. Also there is drinking for Daeboreum. It called 'Ear-quickening wine(귀밝이술)'. This alcohol means that if someone drank this alcohol, he or she would be quick to hear and hear good news for one year.
One familiar custom is to crack nuts with one's teeth. It is believed that this practice will help keep one's teeth healthy for the year.
In the countryside, people climb mountains, braving cold weather, trying to catch the first rise of the moon. It is said that the first person to see the moon rise will have good luck all year or a wish will be granted.
Historically, people played the traditional game named Jwibulnori (쥐불놀이) the night before Daeboreum. They burned the dry grass on ridges between rice fields while children whirled around cans full of holes, through which charcoal fire blazed. These cans fertilized the fields and got rid of harmful worms that destroyed the new crops.
정월 대보름(正月 大보름) 또는 대보름은 음력 1월 15일로, 오기일(烏忌日)이라고도 하며, 한자어로는 '상원(上元)'이라고 한다. '상원'은 도교적인 명칭으로, 삼원(상원, 중원, 하원) 중 첫 번째이다. 새해 들어 처음 맞이하는 보름날로서 농사의 시작일이라 하여 매우 큰 명절로 여겼다. 대보름 전날인 음력 14일과 당일에는 여러 곳에서 새해의 운수에 관한 여러 풍습들을 행한다.
대보름에 차려 먹는 절식으로는 부럼·귀밝이술 외에도 약밥·오곡밥·묵은 나물과 복쌈 등이 있다. 또 고사리·버섯·오이고지·호박고지·가지껍질·무시래기 등 햇볕에 말린 묵은 나물을 물에 잘 씻어서 먹으면 여름에 더위를 먹지 않고 건강하게 지낸다고 한다.
부럼 - 정월 보름날 새벽에는 부스럼이 생기지 말라는 의미에서 밤·잣·호두 등 단단한 견과류의 부럼을 먹는다. 이때 부럼(주로 밤의 껍질을 직접 깨물어 먹음.
오곡밥 - 쌀, 보리, 조, 수수, 팥 등의 다섯 가지 이상의 곡물을 섞어 지은 오곡밥을 먹음.
진채식 - 무, 오이, 호박, 박, 가지, 버섯, 고사리 등을 말려둔 것을 먹는다. 여러 집에서 아홉 가지 나물을 아홉 번, 또는 열 가지 나물을 먹기도 함.
약밥 - 물에 불린 찹쌀을 시루에 찐 뒤 꿀이나 설탕·참기름·대추 등을 쪄서 거른 것을 섞고, 다시 진간장·밤·대추·계피·곶감·잣 등을 넣어 시루에 찐 밥을 말함.
복쌈 - 밥을 김이나 취나무, 배추잎에 싸서 먹는다. 여러개를 만들어 그릇에 높이 쌓아서 성주님께 올린 다음 먹으면 복이 있다고 함.
귀밝이술 - 보름날 새벽에 데우지 않은 찬술을 남녀구별 없이 조금씩 마심.
솔떡 - 솔을 깔고 떡을 쪄서 나누어 먹음.
대보름날에는 세 집 이상 성이 다른 집 밥을 먹어야 그 해의 운이 좋다고 하였다. 그래서 하루 세번 먹는 밥을 이 날은 아홉 번 먹어야 좋다고 믿음.
( sources : wikipedia )

Tuesday, February 20, 2018

"Hwangtae Jeon"/"Hwangtae Pancake/明太鱼煎饼/황태채 전

Alaska Pollock is one of the Korean favourite fishes. In Korea,  we call the fresh Alaska Pollock as "Sheng-tae/생태";  dried Alaska Pollock is named as " Bo-geo/북어"; the fisherman dry the Alaska Pollock and  freeze   it in winter in the open air , repeat this process for a few times, then, we call it as "Kkodari / 코다리 "...

明太鱼是韩国人喜爱的鱼类之一,同是明太鱼,但以不同的手法去处理,则给予不同的名称。 新鲜的明太鱼,韩国人称牠为 “ 生太鱼/Sheng-tae/생태"; 被晒干的明太鱼则叫牠为 “ Bu-geo/ 북어"; 在冬天,渔夫将明太鱼晒干后,让牠在户外冰冻;多次重复这步骤,就成了 “ Kkodari / 코다리".

In Korea, myeongtae is called by thirty-odd names including:[28]
  • saengtae(생태) – fresh Alaska pollock
  • dongtae(동태) – frozen Alaska pollock
  • bugeo(북어) – dried Alaska pollock
  • hwangtae(황태) – "yellow Alaska pollock", made by drying Alaska pollocks during winter while undergoing freezing and unfreezing repeatedly
  • nogari(노가리) – young Alaska pollock
  • kodari(코다리) – "nosed Alaska pollock", made by degutting young Alaska polloks and half-drying four to five of them on a rope, with their "nose" tied

(source: wikipedia)

                                              These are the "Hwangtae" available in the market.

                             Tear the " Hwangtae"as thin as possible~~

Chopped carrots, onions, ground beef/ pork, spring onions and "Hwangtae"~~
红萝卜,洋葱,牛肉/猪肉,青葱, 明太鱼丝~~

"Hwangtae" 110g
1/2 carrot
1/2 onion
1 Tsp of spring onion
ground beef/pork 100g
l Tsp of Korean pancake flour
2 or 3 eggs
a pinch of salt
a pinch of pepper powder
1 tsp of sesame oil

1. Tear the " Hwangtae" into thin & short pieces, as thin as possible.

2. Chopped the carrot, onion, spring onion as small as possible.

3. Mix all the ingredients in a mixing bowl.

4. Heat a pan over medium heat and add cooking oil. Slowly drop the batter by spoonful on the frying pan.

5. Pan fry until golden brown on both sides.

6. Serve hot with vinegar soy sauce or tomato sauce.

明太鱼丝 110g
1/2 条红萝卜
1/2 粒洋葱
1Tsp 青葱
已剁好的牛肉/猪肉 100g
1Tsp 韩式煎饼粉
1 tsp 麻油

1. 将明太鱼丝撕成丝状,越细越好。

2. 将红萝卜,洋葱,青葱切成小粒状,越细越好。

3. 将所有的材料混均。

4. 平锅中加入油,油热后,用汤匙将面糊倒入平锅内;一汤匙一汤匙的倒入,直到面糊用完为止。

5 将两面煎至金黄色即可。

6. 可沾上酱清醋 或番茄酱享用。最好是乘热吃。 

Thursday, February 15, 2018

새해 복 많이 받으세요~~2018

                                                             새해 복 많이 받으세요~~2018
                                                             Dear friends,
                                                             "Happy & Prosperous Lunar New Year"
                                                            恭祝大家”千祥万福 富贵年年“
                                                            새해 복 많이 받으세요

Tuesday, February 6, 2018

韩式糯米糕 "Yak-sik"/Glutinous Cake "Yak-sik"/약식

In Korea, we call this glutinous cake as " Yak-sik". The traditional method to make this rice cake is to steam the glutinous rice in the steamer. But, I am going to introduce a very simple and easy method for you, use the electric rice cooker to make it.

Recipe is available at

Sunday, January 28, 2018

Seasoned the "Doraji"/凉拌桔梗/도리지 무침

" Root of Balloon Flower" is known as "도라지/ Doraji" in Korean.
"桔梗“,韩文为”도라지/ Doraji".

Platycodon grandiflorus (from Greek "πλατυκώδων", meaning a broad bell) is a species of herbaceousflowering perennial plant of the family Campanulaceae, and the only member of its genus. This species is known as platycodon or Chinese bellflower. Depending upon the region, it is also referred to as the Japanese bellflowercommon balloon flower, or balloon flower (referring to the balloon-shaped flower buds). It is nativeto East Asia (China, Korea, Japan and East Siberia) and bears blue flowers whose five petals are fused together into a bell shape at the base, like its relatives, the campanulas. The flowers appear in mid- to late summer, and there are varieties with white, pink and purple blooms in cultivation. In Korea, white flowers are more common

The root of this species (radix platycodi) is used extensively as an anti-inflammatory in the treatment of  cough and cold. In Korea, the plant is known as doraji (도라지) and its root, either dried or fresh, is a popular ingredient in salads and traditional cuisine

桔梗学名Platycodon grandiflorus英语Balloon Flower),别名包袱花铃铛花僧帽花,为桔梗科桔梗属植物,生长在中国朝鲜半岛日本西伯利亚东部。根可入药,亦可腌制成咸菜,在中国东北地区称为“狗宝”咸菜。在朝鲜半岛,桔梗是很有名的泡菜食材,当地民谣《桔梗谣》所描写的就是这种植物



( source : wikipedia )

                                        Root of balloon flower~~

                           Slice the roots of balloon flower in thin pieces~~

Soak the sliced roots of balloon flower in the salt water for about 5 minutes~~

                                    Mix it with the citron syrup~~

                                                        Add in the roasted sesame seeds ~~

                                      This is one of the citron syrups available in the market ~~
Ingredients :

roots of balloon flower  
citron syrup   
roasted sesame seeds

Method :

1. Remove the skin of the roots.

2  Wash it.

3  Slice it .

4   Soak in the salt water for about 5 minutes and drain it.

5. Put the sliced roots, roasted sesame seeds and citron syrup , mix it well.

6. Can eat it immediately and keep in the refrigerator for storage.

Thursday, January 18, 2018

Bean Paste Flowers/豆馅花/팥앙금꽃

Dear friends, have you ever used the bean paste to make flowers for cake decoration? This was my first attempt ~~
亲爱的朋友们,您可曾采用豆馅做成蛋糕上装饰用的花朵? 这是我第一次的尝试~~