Saturday, January 14, 2017

Temple Food /禅食/사찰음식

For those friends who have visited Korea, I believe that you have been to Insa Dong in Seoul. Do you know that there is a Temple Food Center, is about 200 m from No 6 Exit of Anguk subway station ( have to cross the road) ? Not only for exhibition, they do offer  Temple Food courses.   If you will Korea again, please feel free to drop by there(No admission fee).   Share with you some of the pictures I took from there~~

那些曾经到访韩国的朋友,我相信您曾经游览位于首尔的仁寺洞。 您可知道,在那有个禅食中心, 从安国地铁站的6号出口,约200m的距离(需过马路)? 除了展示,该中心也提供禅食课程。 下回若您再莅临韩国,不妨到那参观! ( 无需付入门票)。与您分享我在那所拍摄的一些照片~~


























































Saturday, December 24, 2016

Baked the Christmas cookies on Christmas Eve 2016


Baked the Christmas cookies on Christmas Eve by my daughter ~~
在圣诞前夕,女儿心血来潮烘焙了圣诞饼干~~










Friday, December 23, 2016

Merry Christmas / 圣诞快乐 / 메리 크리스마스 2016


Dear friends, may your heart and home be filled with all of the joys the season brings. Merry Christmas and a wonderful New Year  ! Best wishes from Kimchi House~~

亲爱的朋友们,在圣诞和新年来临之际,祝福您平安、快乐、幸福! 

즐거운  크리스마스  되시기 바랍니다 ! 메리 크리스마스 ~~

Tuesday, December 20, 2016

단팥죽 /(红豆羹/粥)/Red Bean Puree/ " Patjook"

단팥죽 /(红豆羹/粥)/Red Bean Puree " Patjook"

With my best  wishes for "Happy Winter Solstice" to all of my friends ~~
恭祝大家 “冬至愉快” ~~
Red Bean Puree with glutinous rice balls is served on the winter solstice, we call it "Patjook" in Korean.
今年的 12月21日是冬至(동지 ),韩国人也在这一天庆祝这节日。华族在这一天搓汤圆,韩国人则在这一天煮红豆羹/粥庆祝冬至。。。。
The Winter Solstice Festival or The Extreme of Winter (Chinese and Japanese: 冬至; Korean: 동지; Vietnamese:Đông chí) (Pinyin: Dōng zhì), (Rōmaji: Tōji), (Romaja:Dongji) is one of the most important festivals celebrated by the Chinese and other East Asians during the dongzhi solar term on or around December 22 when sunshine is weakest and daylight shortest; i.e., on the first day of the dongzhi solar term.
The origins of this festival can be traced back to the yin and yang philosophy of balance and harmony in the cosmos. After this celebration, there will be days with longer daylight hours and therefore an increase in positive energy flowing in. The philosophical significance of this is symbolized by the I Ching hexagram fù (復, "Returning").
Traditionally, the Dongzhi Festival is also a time for the family to get together. One activity that occurs during these get togethers (especially in the southern parts of China and in Chinese communities overseas) is the making and eating of Tangyuan (湯圓, as pronounced in Mandarin Pinyin: Tāng Yuán) or balls of glutinous rice, which symbolize reunion.
In Korea, similar balls of glutinous rice (Korean: 새알심) (English pronunciation:Saealsim), is prepared in a traditional porridge made with sweet red bean (Korean: 팥죽) (English pronunciation:Patjook). Patjook was believed to have a special power and sprayed around houses on winter solstice to repel sinister spirits. This practice was based on a traditional folk tale, in which the ghost of a man that used to hate patjook comes haunting innocent villagers on the winter solstice.
(source : Wikipedia )
Recipe is available at http://kkimchi88.blogspot.kr/…/red-bean-puree-patjook_8653.…

Monday, December 12, 2016

"Shiraegi"(Dried Radish Leaves)/ /萝卜叶乾/시래기

Dear friends, did you throw away the radish leaves after making the kimchi or whenever you buy the radish ?
"Shiraegi"/시래기 are the Dried Radish Leaves in Korean. This is also one of the main ingredients for me when I prepare the bibimbab.
Last Sunday, my youngest daughter recommended me to have " Shiraegi Jong Sik"/"Shiraegi Set Meal at a restaurant in Bundang,고에 꽃시래.

                                             "Shiraegi rice"/萝卜叶乾饭~~

The"Shiraegi" of this restaurant are  from Yanggu city, located in northern Gangwon province~~
这餐馆的萝卜叶乾是产自 江源道德杨口~~

"Godeungeo-jorim"/Braised mackerel together with the "shiraegi", the taste was good ~
"Godeungeo-jorim" 采用萝卜叶乾炖青花鱼, 味道很好~~


"Shiraegi" are the dried radish leaves in Korean. Normally, we dry them under the sun after blanching them in the hot water. Are low in calories, high in fiber, contain vitamin A,C,B1 and B2.
“Shiraegi",在韩文是指萝卜叶乾。 通常是将萝卜叶轻轻的在热水中汆一下, 然后在阳光下晒干它。 低卡路里,高纤维,含有丰富的维他命A,C,B1和B2。

                      Perilla seeds & shiraegi soup/苏子叶种子和萝卜叶乾汤~~

                             At the entrance of the restaurant~~
                             餐馆的外貌~~

                             ”Jeyuj bokkeum"/stir fried pork~~
                              辣炒猪肉~~

"Dotorimuk"/acorn jelly; zucchini, carrot,"samchae"/allium hookeri~~
”Dotorimuk"橡子凉粉;节瓜。红萝卜,“samchae"凉拌宽叶韭根~~

                              "Japchae" /凉拌通心面~~

                             Fried pan cake/煎饼~~

"당근정과"/Sugarized carrot, this was the first time I tasted this dish, was very impressed~~
 "당근정과"甜酿红萝卜,这是我第一次尝到这小菜,留下深刻的印象~~


                              "Omija tea"/五味子茶

                             Table setting/餐桌摆设~~

                      One of the corners of the restaurant/餐馆内的一角落~~


"Shiraegi" are the dried radish leaves in Korean. Normally, we dry them under the sun after blanching them in the hot water. Are low in calories, high in fiber, contain vitamin A,C,B1 and B2.
“Shiraegi",在韩文是指萝卜叶乾。 通常是将萝卜叶轻轻的在热水中汆一下, 然后在阳光下晒干它。 低卡路里,高纤维,含有丰富的维他命A,C,B1和B2。

                    One of the corners of the restaurant/餐馆内的一角落~~

                    One of the corners of the restaurant/餐馆内的一角落~~

                    One of the corners of the restaurant/餐馆内的一角落~~

                           One of the corners of the restaurant/餐馆内的一角落~~