Tuesday, July 30, 2013

" O Di Ju " Mulberry Wine/桑葚酒/오디주

" O Di Ju " Mulberry Wine/桑葚酒/오디주 Beverage
2013/07/31 14:05



Mulberry, we call it " O  Di "/ 오디 in Korean.  Summer is the harvest season for mulberry  in Korea. is a good season for us to make the mulberry wine and mulberry syrup.....
桑葚,在韩文被称为 “ O Di ”/오디. 桑葚是桑树的果实,在韩国,夏季是桑葚盛产的季节,我们喜欢用它来釀酒或果汁。。。
(Recipe is written in English & Chinese/食谱中英对照)



Morus, a genus of flowering plants in the family Moraceae, comprises 10–16 species of deciduous trees commonly known as mulberries growing wild and under cultivation in many temperate world regions

The mulberry fruit is a multiple fruit, 2–3 cm (0.79–1.2 in) long. Immature fruits are white, green, or pale yellow. In most species, the fruits turn pink then red while ripening, then dark purple or black and have a sweet flavor when fully ripe. The fruits of the white-fruited cultivar are white when ripe; the fruit in this cultivar is also sweet but has a very mild flavor compared with the darker variety.
The ripe fruit is edible and is widely used in pies, tarts, wines, cordials and tea. The fruit of the black mulberry, native to southwest Asia, and the red mulberry, native to eastern North America, have the strongest flavor.It was much used in folk medicine
桑树有许多种,有乔木也有灌木,有“华桑”、“白桑”、“鸡桑”等多个品种。其果实名为桑葚
桑椹(拉丁名:Fructus Mori)是桑科桑属多年生木本植物桑树的果实,椭圆形,长1—3厘米,表面不平滑。未成熟时为绿色,逐渐成长变为白色、红色,成熟后为紫红色或紫黑色,味酸甜。《本草新编》有“紫者为第一,红者次之,青则不可用”的记载。桑椹中含有多种功能性成分,如芦丁、花青素、白黎芦醇等,具有良好的防癌、抗衰老、抗溃疡、抗病毒等作用。

功用主治

补肝,益肾,熄风,滋液。治肝肾阴亏,失眠,消渴,便秘,目暗,耳鸣,瘰疬,关节不利。
  1. 《唐本草》:单食,主消渴。
  2. 《本草拾遗》:利五脏关节,通血气,捣末,蜜和为丸。
  3. 《本草衍义》:治热渴,生精神,及小肠热。
  4. 《滇南本草》:益肾脏而固精,久服黑发明目。
  5. 《纲目》:捣汁饮,解酒中毒,酿酒服,利水气,消肿。
  6. 《玉楸药解》:治癃淋,瘰疬,秃疮。
  7. 《本草求真》:除热,养阴,止泻。
  8. 《随息居饮食谱》:滋肝肾,充血液,祛风湿,健步履,息虚风,清虚火。
  9. 《现代实用中药》:清凉止咳。
  10. 《中药形性经验鉴别法》:安胎。
  11. 《中華養生藥膳大全》:神經衰弱,失眠健忘,桑椹三十克,酸棗仁十五克,和水煎煮,每晚服

    用法与用量

    • 内服:煎汤,3~5钱;熬膏、生啖或浸酒。
    • 外用:浸水洗。
    • 宜忌

      《本草经疏》:脾胃虚寒作泄者勿服。
( source : wikipedia)



This Korean wine is available at the Korean supermarket, is mainly used for making fruit wine..
在韩国超市可以买到这专门用来釀水果酒的白酒。。。




Put the mulberries and Korean wine ( 30% alcohol, mainly used for making fruit wine ) in a glass container. Ferment it at least 3 months...
将桑葚和韩式烧酒(含酒精 30%,专门用来釀水果酒用的)。发酵至少 3 个月以上才饮喝。。。

Ingredients :
mulberries  5 kg
Korean wine ( contain 30% alcohol, mainly used for making fruit wine)  5 L

Method :
1. Slightly wash the mulberries,drain.

2. Put the mulberries in a glass container and pour in the Korean wine...

3. Seal the lid, ferment it for at least 3 months before you drink it....

材料 :
桑葚 5 kg
韩式釀水果专用的酒 5 L

做法:
1. 稍微洗一洗桑葚,沥干。

2. 将桑葚放入玻璃瓶内,倒入韩式釀水果专用的酒。。

3,密封玻璃瓶口,待发酵 3 个月以上后才饮喝。。

Monday, July 29, 2013

"kkaen nip Jang A Jji" Perilla Leaf Kimchi/豆酱苏子叶泡菜/깻잎장아찌

"kkaen nip Jang A Jji" Perilla Leaf Kimchi/豆酱苏子叶泡菜/깻잎장아찌 Kimchi
2013/07/29 16:58                                    


On the 17/7/2013, we did shared the " Kkaen Nip Kimchi" Perilla Kimchi/苏子叶泡菜/깻잎 김치by using the vinegar,soybean sauce,etc as the main ingredients. Today, I am going to share with you another type of perilla kimchi, or we can call it "Kkaen Nip Jang A Jji"/깻잎장아찌; Korean soybean paste is the main ingredient, and it will take longer time to ferment...
( This recipe is written in English & Chinese version /中英对照食谱 )

在17/7/2013, 我与您分享了"Kkaen Nip Kimchi"Perilla Kimchi/苏子泡菜/깻잎 김찌 .主要的腌制材料是醋,酱清等。 今天,我将与您分享另一道苏子泡菜,也可被称为 " Kkaen Nip Jang A Jji"/ 豆酱苏子叶泡菜;韩式豆酱是主要的材料。需要腌制一个月的时间。。。

Perilla frutescens (L.Britt. (syn. Perilla nankinensis (Lour.Decne., etc.) is a cultivated plant of the mint familyLamiaceae. It is the species identification encompassing two distinct varieties of traditional crop in East Asia:
  1. P. frutescens var. crispa, the aromatic leafy herb called by its Japanese name shiso, which in turn is aloan word from the Chinese紫蘇pinyinzi-suWade–Giles: tsu-su. The plant occurs in red (purple-leaved) or green-leaved forms. The now less fashionable English name "beefsteak plant" has been superseded by the Japanese-derived name shiso in the mass media and popular literature.
  2. P. frutescens var. frutescens or var. japonica, the oilseed crop, source of perilla oil and a common food ingredient in Korean cuisine, both as "wild sesame" in seed form, and as "sesame leaves". The provisional English name "wild sesame" is a literal translation of the Korean name Hangul들깨RRdeulggaeMR:tŭlkkae. In Japan this type of perilla is called egoma (エゴマ or 荏胡麻?) (from 荏, Japanese: e-Chinese:pinyinrenWade–GilesjenKorean im), and is not shiso
red perilla has red leaves and is used mostly in fish stews in China. Koreans make pickled "wild sesame" perilla leaves with red chili powder and soy sauce. Oil extracted from P. frutescens var. frutescens "is still used to cover cookies in rural areas of Korea". Sometimes, the seeds are ground and added to soup for seasoning in Korea.

The Japanese shiso leaves come in green, red, bicolored, and crinkly (chirimen-jiso) varieties, as noted. Parts of the plants eaten are the leaves, flowers and buds from the flower stalks, fruits and seeds (mericarp), and sprouts.
Japanese use green shiso leaves raw with sashimi. Dried leaves are also infused to make tea.[citation needed] The red shiso leaf is not normally consumed fresh, but needs to be cured, e.g. in salt. The pigment in the leaves turns from purple to bright red color when steeped in umezu, and is used to color and flavor umeboshi
  1. 紫蘇学名Perilla frutescens),古名,又名白苏桂荏(《爾雅》)、荏子赤苏红苏香苏黑苏白紫苏青苏野苏苏麻苏草唐紫苏皱叶苏鸡苏臭苏大紫苏假紫苏水升麻野藿麻聋耳麻孜珠兴帕夏噶藏语)等,是唇形科紫苏属下唯一种,一年生草本植物,主產於东南亚台湾、中国江西湖南等中南部地区、喜马拉雅地区,日本缅甸朝鲜半岛印度尼泊尔也引进此种,而北美洲也有生长。
中医中,紫蘇的茎、叶和种子均可入药,其葉称为蘇葉,具有解表散寒、行气和胃功效;其果实紫苏子又名苏子黑苏子野麻子铁苏子,具有降气消痰、平喘、润肺功效;紫苏梗有理气宽中、止痛、安胎功效。
紫苏富含矿物质维生素,具有很好的抗炎作用,而且可为其他食品保鲜和杀菌,其叶可制作菜肴,也可用来腌製泡菜,种子富含有益健康的紫苏油,这种油具有强烈的香气。
韩国的紫苏变种的叶片比日本青紫苏要更大、更圆、更为平坦,而且锯齿较为细密,一面是紫红色,一面是绿色。韩国人用紫苏制作泡菜,基本上在全世界的韩国货商店中都有紫苏泡菜罐头销售,在这种罐头中,每两片紫苏叶包裹着一个红辣椒。新鲜的紫苏叶可用来制作沙拉。紫苏子用作肉类食品的调料,也用来制作紫苏芝麻盐。韩国人在吃烤肉习惯用新鲜的紫苏叶或辣椒叶搭配,而目前韩国人掀起了用紫苏叶补的热潮,因为紫苏叶富含钙质。
韩国人用紫蘇(Perilla frutescens)的种子压榨食用油,或者用种子磨成粉加入中作调味品
(source: wikipedia)


Wash and drain the perilla leaves...
将苏子叶洗干净,除去水份。。。


Mix the  Korean soybean paste,corn syrup and minced garlic in a bowl, to make kimchi paste..
 在一碗里将韩式豆酱,麦芽糖,蒜蓉拌均,调成酱料。。。


Place a bundle of five pieces perilla leaves on the container and spread some kimchi paste evenly on top of it by using a spoon.
将一把5张的苏子叶放在保鲜盒内,用汤匙将酱料平均地塗在叶的表面上。。




After spreading the kimchi paste on the leaf, place another bundle of 5 pieces of perilla leaves on the leaves.
用汤匙将酱料平均地塗在叶的表面上后,再放上一把 5 张的苏子叶在上面。。。




After spreading the kimchi paste on the leaf, place another bundle of 5 pieces of perilla leaves on the leaves,spread the kimchi paste on top of the leaf again. Repeat the same process for all the leaves.
用汤匙将酱料平均地塗在叶的表面上后,再放上一把 5 张的苏子叶在上面,再塗上酱料。重覆这步骤直到完成所有的苏子叶。。



Put the container in the refrigerator, let it to ferment for one month. After one month, remove the soybean paste from the leaves by using a spoon. Don't throw away the soybean paste, put all the soybean paste in a bowl, mix it with the Korean red pepper paste, to make " sam jjang"/쌈장,when you eat the barbecue,use a piece of lettuce to wrap the meat,sliced garlic and sam jjang and eat together....
将保鲜盒盖好,放入冰箱,让它发酵一个月后才取出。 这时候,可以用汤匙除去叶子上的豆酱。将豆酱另外收集,无需丢掉,可以加些韩式辣椒酱,调成“sam jjang/쌈장",在吃烤肉的时候,用生菜包上烤肉,蒜片,”sam jjang"一起吃。



This perilla leaf kimchi is rather salty ,therefore, when you eat it, eat it piece by piece. Put a piece of perilla leaf kimchi on top of a spoonful cooked rice , eat it together, then, you won't feel  salty.....
因为是用豆酱腌制成的,也许会有点咸,所以在吃这泡菜的时候,是一张一张吃的。用一张紫苏泡菜放在一张大约一汤匙的白饭上,一起吃,那就不会感到咸了。。。美味可口。。


Ingredients:
Perilla leaves 50 pieces
Korean soy bean paste 50 g
corn syrup 1 Tsp
minced garlic 1 Tsp

Method :

1. Wah and drain the perilla leaves.

2.  Mix the  Korean soybean paste,corn syrup and minced garlic in a bowl, to make kimchi paste..

3. Place a bundle of five pieces perilla leaves on the container and spread some kimchi paste evenly on top of it by using a spoon.

4. After spreading the kimchi paste on the leaf, place another bundle of 5 pieces of perilla leaves on the leaves.

5. After spreading the kimchi paste on the leaf, place another bundle of 5 pieces of perilla leaves on the leaves,spread the kimchi paste on top of the leaf again. Repeat the same process for all the leaves.

6. Put the container in the refrigerator, let it to ferment for one month. After one month, remove the soybean paste from the leaves by using a spoon. Don't throw away the soybean paste, put all the soybean paste in a bowl, mix it with the Korean red pepper paste, to make " sam jjang"/쌈장,when you eat the barbecue,use a piece of lettuce to wrap the meat,sliced garlic and sam jjang and eat together....

7. This perilla leaf kimchi is rather salty ,therefore, when you eat it, eat it piece by piece. Put a piece of perilla leaf kimchi on top of a spoonful cooked rice , eat it together, then, you won't feel  salty..... is delicious..


材料 :
苏子叶 50 张
麦芽糖 1 Tsp
蒜蓉 1 Tsp

做法 :
1. 将苏子叶洗干净,除去水份。。。

2 。在一碗里将韩式豆酱,麦芽糖,蒜蓉拌均,调成酱料。。

3. 将一把5张的苏子叶放在保鲜盒内,用汤匙将酱料平均地塗在叶的表面上。。

4.  用汤匙将酱料平均地塗在叶的表面上后,再放上一把 5 张的苏子叶在上面。。。

5. 用汤匙将酱料平均地塗在叶的表面上后,再放上一把 5 张的苏子叶在上面,再塗上酱料。重覆这步骤直到完成所有的苏子叶。。

6. 将保鲜盒盖好,放入冰箱,让它发酵一个月后才取出。 这时候,可以用汤匙除去叶子上的豆酱。将豆酱另外收集,无需丢掉,可以加些韩式辣椒酱,调成“sam jjang/쌈장",在吃烤肉的时候,用生菜包上烤肉,蒜片,”sam jjang"一起吃。

7. 因为是用豆酱腌制成的,也许会有点咸,所以在吃这泡菜的时候,是一张一张吃的。用一张苏子泡菜放在一张大约一汤匙的白饭上,一起吃,那就不会感到咸了。。。美味可口。。

Monday, July 22, 2013

A variety of flavored vinegar/ 多种口味的醋/다양한 종류의 맛 식초


This is the first attempt for me to make the vinegar, it  really tests my patience ^-^, it takes 120 days for the whole process ! There are the rice wine vinegar,are made by fermenting the Korean alcoholic beverage/rice wine " Makkoli"....
这是我第一次尝试做醋,似乎在考验我的忍耐力,整个制作过程需 120 天  ^- ^ ! 这些都是米酒醋,利用韩式米酒 来发酵,这韩式米酒被称为 “ Makkoli ”。。。

(This recipe is written in English & Chinese / 中,英 对照食谱 )

Makgeolli, also known as "makkoli", "makoli" or "makuly (takju)", is an alcoholic beverage native to Korea. It is made from a mixture of wheat and rice, which gives it a milky, off-white color, and sweetness. It is made by fermenting a mixture of boiled rice, wheat and water, and is about 6–8% alcohol by volume. Most makgeolli contains rice these days. However, a few brands contain wheat instead of rice.
It was originally quite popular among farmers, earning it the name nongju (농주 / 農酒), which means farmer liquor. However, it has recently started to become more popular in cities, especially with the younger generations. Dongdongju (동동주) is a drink very similar to makgeolli, and both are commonly imbibed alongside Korean pancakes called pajeon (파전) or bindaetteok (빈대떡).

馬格利막걸리),又譯濁酒农酒,是朝鮮半島一種用發酵而製成的濁米酒。马格利酒精含量6-8%,带有甜味。在梨花盛开季节生产的马格利,加有梨花的味道,因此被称为“梨花酒”。
韩国人一般在吃绿豆煎葱饼时喝马格利米酒。

Vinegar is a liquid consisting mainly of acetic acid (CH3COOH) and water. The acetic acid is produced by the fermentation of ethanol by acetic acid bacteria. Vinegar is now mainly used as a cooking ingredient, but historically, as the most easily available mild acid, it had a great variety of industrial, medical, and domestic uses, some of which (such as a general household cleanser) are still promoted today.
Commercial vinegar is produced either by fast or slow fermentation processes. In general, slow methods are used with traditional vinegars, and fermentation proceeds slowly over the course of weeks or months. The longer fermentation period allows for the accumulation of a nontoxic slime composed of acetic acid bacteria. Fast methods add mother of vinegar (i.e., bacterial culture) to the source liquid before adding air using a venturi pump system or a turbine to promote oxygenation to obtain the fastest fermentation. In fast production processes, vinegar may be produced in a period ranging from 20 hours to three days.

Fruit vinegars are made from fruit wines, usually without any additional flavoring. Common flavors of fruit vinegar include apple, blackcurrant, raspberry, quince, and tomato. Typically, the flavors of the original fruits remain in the final product.
Most fruit vinegars are produced in Europe, where there is a growing market for high-price vinegars made solely from specific fruits (as opposed to nonfruit vinegars that are infused with fruits or fruit flavors). Several varieties, however, also are produced in Asia. Persimmon vinegar, called gam sikcho (감식초), is popular in South Korea. Jujube vinegar, called zaocu or hongzaocu (simplified Chinese: 枣醋 / 红枣醋; traditional Chinese: 醋紅 / 紅棗醋), and wolfberry vinegar, called gouqicu (Chinese: 枸杞醋), are produced in China.
Jamun sirka (Hindi: जामुन सिरका), a vinegar produced from the jamun (or rose apple) fruit in India, is considered to be medicinally valuable for stomach, spleen and diabetic ailments.

 Small amounts of vinegar (approximately 25 g of domestic vinegar) added to food, or taken along with a meal, have been shown by a number of medical trials to reduce the glycemic index of carbohydrate food for people with and without diabetes. This also has been expressed as lower glycemic index ratings in the region of 30%.

Multiple trials indicate that taking vinegar with food increases satiety (the feeling of fullness) and,so, reduces the amount of food consumed.[29][30] Daily intake of 15 mL of vinegar (750 mg acetic acid) might be useful in the prevention of metabolic syndrome by reducing obesity.

Reduced risk of fatal ischemic heart disease was observed among participants in a trial who ate vinegar and oil salad dressings frequently.

食醋,又稱為[1]、苦酒等,是烹飪中常用的一種液體調味料
醋的成分通常含有3%-5%的醋酸,有的還有少量的酒石酸檸檬酸等。理論上講,幾乎任何含有糖分的液體都可以發酵釀醋。今天,按食醋生產方法,食醋可分為釀造醋人工合成醋。釀造醋,是以糧食為原料,通過微生物發酵釀造而成。人工合成醋是以食用醋酸,添加水、酸味劑、調味料,香辛料、食用色素勾兌而成。
醋和盐一样在自然環境中可以自行生成,在古巴比伦时代即有醋的记录留下。一般而言,东方国家以谷物酿造醋,西方国家以水果和葡萄酒酿醋。在中國,通常認為醋在西周時開始被釀造,但也有人認為[谁?]醋起於商朝或更早。漢朝時醯被稱為醋。在西方,古埃及时期就已出现了醋。由于都是通过发酵酿造获得,在一定程度上,可以认为醋同源,凡是能够酿酒的古文明,一般都具有酿醋的能力。
由于原料,工艺,饮食习惯的不同,各地的醋的口味相差很大,一般可以分为固态发酵的黑醋和液态发酵的红醋、白醋两大类

常用於溜菜涼拌菜等,西餐中常用於配製沙拉的調味醬或浸制酸菜日本料理中常用於製作壽司用的飯。另外有人相信它還具有保健、藥用、醫用等多種功用。
本草綱目記載:醋「味酸苦,性溫和,無毒」其功效在於「消腫塊、散水氣、殺邪毒」。可以治療「腸胃消化不良、各種腫瘤癥塊、婦女生理病即一切魚肉的菜毒」等。
( sources : wikipedia)


                                                  Raspberry vinegar...
                                                  覆盆子醋。。。


                                                 Lemon vinegar...
                                                 柠檬醋。。


                                                 Blueberry vinegar...
                                                 蓝草莓醋

Korean alcoholic beverage " Makkoli ";there are two kinds of " Makkoli",one is with yeast,the other is without yeast. Has to use the former to make vinegar...

韩式米酒 “ Makkoli”;一种是含有生酵母,另一种则没有。做醋的时候,要选用含有生酵母的。。



Pour the "Makkoli" into the glass bottles....use a piece of cotton cloth to cover the upper part of the bottle instead of using the lid, the purpose is to let the "Makkoli" has a chance " to breathe"..
将“Makkoli”倒入玻璃瓶,用一小块棉布封其口,而不用瓶盖,目的是让“makkoli” 有机会 “呼吸”。。


This is the second day after the " Makkoli" has been poured into the glass bottles..I have to swirl the bottles respectively everyday, from left to right, the purpose is to let the "Makkoli" to breathe evenly...repeat the same process everyday, for 40 days...
这是“Makkoli”被倒入玻璃瓶后的第二天。。每一天,我都必须轻轻摇晃每一个瓶子,从左到右,摇几圈。目的是让“Makkoli” 充份的有机会“呼吸”。。重复这步骤 40 天。。。


After 40 days, I pour the "Makkolo" to another bottles, because I want to add in the raspberries, garlic ,lemon and blueberries....
40 天后, 我 将“Makkoli” 倒入另外的玻璃瓶,因为我要加入覆盆子,生姜,柠檬和蓝草莓。。。


After 40 days, I pour the "Makkolo" to another bottles, because I want to add in the raspberries, garlic ,lemon and blueberries....
40 天后, 我 将“Makkoli” 倒入另外的玻璃瓶,因为我要加入覆盆子,生姜,柠檬和蓝草莓。。。


Seal the bottles again after putting in the raspberries,garlic,lemons and blueberries...I have to swirl the bottles, from left to right for a few times for each bottle for another 80 days...
将覆盆子,生姜,柠檬和蓝草莓放入玻璃瓶后,再次将瓶口封好。。重复每天从左到右摇晃玻璃瓶的步骤,为期 80 天。。。

Ingredients :
3 bottles of "Makkoli",Korean alcoholic beverage " Makkoli ";there are two kinds of " Makkoli",one is with yeast,the other is without yeast. Has to use the former to make vinegar...
After 40 days, add in  raspberries,blueberries,sliced lemons,garlic.

Method :
1. Pour the "Makkoli" into the glass bottles....use a piece of cotton cloth to cover the upper part of the bottle instead of using the lid, the purpose is to let the "Makkoli" has a chance " to breathe"..

2. From the second day after the " Makkoli" has been poured into the glass bottles..I have to swirl the bottles respectively everyday, from left to right, the purpose is to let the "Makkoli" to breathe evenly...repeat the same process everyday, for 40 days...

3. After 40 days, I pour the "Makkolo" to another bottles, because I want to add in the raspberries, garlic ,lemon and blueberries....

4. Seal the bottles again after putting in the raspberries,garlics,lemons and blueberries...I have to swirl the bottles, from left to right for a few times for each bottle for another 80 days...

5. After it has been fermented for 120  ( 40 days + 80 days)days, we can start to drink ( add in some water) or use it for cooking...you can also use other ingredients instead of blueberries,raspberries,garlic,lemon as I used.

材料:
3 瓶韩式米酒 “Makkoli",韩式米酒 “ Makkoli”;一种是含有生酵母,另一种则没有。做醋的时候,要选用含有生酵母的。。
40 天后加入覆盆子,蓝草莓,生姜和柠檬。。。

做法:
1. 将“Makkoli”倒入玻璃瓶,用一小块棉布封其口,而不用瓶盖,目的是让“makkoli” 有机会 “呼吸”。。

2. “Makkoli”被倒入玻璃瓶后的第二天。。每一天,我都必须轻轻摇晃每一个瓶子,从左到右,摇几圈。目的是让“Makkoli” 充份的有机会“呼吸”。。重复这步骤 40 天。。。

3. 40 天后, 我 将“Makkoli” 倒入另外的玻璃瓶,因为我要加入覆盆子,生姜,柠檬和蓝草莓。。。

4. 将覆盆子,生姜,柠檬和蓝草莓放入玻璃瓶后,再次将瓶口封好。。重复每天从左到右摇晃玻璃瓶的步骤,为期 80 天。。。

5. 完成了 120 天 ( 40 天 + 80 天) 的发酵过程后,可以开始享用了。。您可以加入白开水当饮料喝,或用来做料理。。。您也可以加入其他的材料,做出不同口味的醋。。。

Tuesday, July 16, 2013

"Kkaen Nip Kimchi" Perilla Kimchi/苏子叶泡菜/깻잎 김치

"Kkaen Nip Kimchi" Perilla Kimchi/苏子叶泡菜/깻잎 김치 Kimchi
2013/07/17 15:19



Perilla leaf, we call it " Kkaen Nip" in Korean. This kimchi, it is not necessary to ferment it for long period. Once you have made it, you can eat it next day....
苏子叶,在韩文被称为 “Kkaen Nip". 非常简单且容易做的泡菜,无须长时间的发酵。一旦做好后,隔天就可享用。。。
Perilla frutescens (L.) Britt. (syn. Perilla nankinensis (Lour.) Decne., etc.) is a cultivated plant of the mint family Lamiaceae. It is the species identification encompassing two distinct varieties of traditional crop in East Asia:
  1. ) P. frutescens var. crispa, the aromatic leafy herb called by its Japanese name shiso, which in turn is a loan word from the Chinese: 紫蘇; pinyin: zi-su; Wade–Giles: tsu-su. The plant occurs in red (purple-leaved) or green-leaved forms. The now less fashionable English name "beefsteak plant" has been superseded by the Japanese-derived name shiso in the mass media and popular literature.
  2. ) P. frutescens var. frutescens or var. japonica, the oilseed crop, source of perilla oil and a common food ingredient in Korean cuisine, both as "wild sesame" in seed form, and as "sesame leaves". The provisional English name "wild sesame" is a literal translation of the Korean name Hangul: 들깨; RR: deulggae; MR: tŭlkkae. In Japan this type of perilla is called egoma (エゴマ or 荏胡麻?) (from 荏, Japanese: e-; Chinese: ; pinyin: ren; Wade–Giles: jen; Korean: im), and is not shiso
red perilla has red leaves and is used mostly in fish stews in China. Koreans make pickled "wild sesame" perilla leaves with red chili powder and soy sauce. Oil extracted from P. frutescens var. frutescens "is still used to cover cookies in rural areas of Korea". Sometimes, the seeds are ground and added to soup for seasoning in Korea.

The Japanese shiso leaves come in green, red, bicolored, and crinkly (chirimen-jiso) varieties, as noted. Parts of the plants eaten are the leaves, flowers and buds from the flower stalks, fruits and seeds (mericarp), and sprouts.
Japanese use green shiso leaves raw with sashimi. Dried leaves are also infused to make tea.[citation needed] The red shiso leaf is not normally consumed fresh, but needs to be cured, e.g. in salt. The pigment in the leaves turns from purple to bright red color when steeped in umezu, and is used to color and flavor umeboshi

  1. 紫蘇学名Perilla frutescens),古名,又名白苏桂荏(《爾雅》)、荏子赤苏红苏香苏黑苏白紫苏青苏野苏苏麻苏草唐紫苏皱叶苏鸡苏臭苏大紫苏假紫苏水升麻野藿麻聋耳麻孜珠兴帕夏噶藏语)等,是唇形科紫苏属下唯一种,一年生草本植物,主產於东南亚台湾、中国江西湖南等中南部地区、喜马拉雅地区,日本缅甸朝鲜半岛印度尼泊尔也引进此种,而北美洲也有生长。
中医中,紫蘇的茎、叶和种子均可入药,其葉称为蘇葉,具有解表散寒、行气和胃功效;其果实紫苏子又名苏子黑苏子野麻子铁苏子,具有降气消痰、平喘、润肺功效;紫苏梗有理气宽中、止痛、安胎功效。
紫苏富含矿物质维生素,具有很好的抗炎作用,而且可为其他食品保鲜和杀菌,其叶可制作菜肴,也可用来腌製泡菜,种子富含有益健康的紫苏油,这种油具有强烈的香气。
韩国的紫苏变种的叶片比日本青紫苏要更大、更圆、更为平坦,而且锯齿较为细密,一面是紫红色,一面是绿色。韩国人用紫苏制作泡菜,基本上在全世界的韩国货商店中都有紫苏泡菜罐头销售,在这种罐头中,每两片紫苏叶包裹着一个红辣椒。新鲜的紫苏叶可用来制作沙拉。紫苏子用作肉类食品的调料,也用来制作紫苏芝麻盐。韩国人在吃烤肉习惯用新鲜的紫苏叶或辣椒叶搭配,而目前韩国人掀起了用紫苏叶补的热潮,因为紫苏叶富含钙质。
韩国人用紫蘇(Perilla frutescens)的种子压榨食用油,或者用种子磨成粉加入中作调味品
(source: wikipedia)



Fresh Perilla leaves...
新鲜的苏子叶。。




Carrot,onion,green onion,garlic,red pepper powder,anchovy sauce...
红萝卜,洋葱,青葱,蒜蓉,辣椒粉,韩式江鱼露。。




Mix all the ingredients in a big bowl, to make kimchi paste..
将所有的材料混合,做成泡菜酱料。。



Place one perilla leaf on a container and spread some kimchi paste evenly on top of it by using a spoon. Repeat the same process for all the leaves...
将一片苏子叶放在保鲜盒内,用汤匙将酱料平塗在叶子上。重复这步骤直到将所有的苏子叶都塗上酱料。。





Keep the perilla kimchi in the refrigerator. You can eat it next day...
 将苏子泡菜放入冰箱,隔天就可享用。。。

Ingredients:
Perilla leaves 100 pieces
carrot 150 g
minced garlic  1 1/2 Tsp
chopped green onion  2 Tsp
vinegar 1/2 cup
plum syrup  1 cup ( you can use corn syrup to substitute if you don't have plum syrup.Korean like to use plum syrup for cooking, we make it at home too. I suggest that you add in 1/2 cup of corn syrup  first , taste it and decide whether has to add in somemore or not. My homemade plum syrup is not so sweet,therefore, I use 1 cup)
anchovy sauce  1/2 cup
Korean soybean sauce 1 cup
sesame seeds 50 g
red pepper powder 50 g

Method :

1. Wash and drain the perilla leaves.

2. Mix all the abovementioned ingredients in a big bowl, to make kimchi paste.

3. Place one perilla leaf on the container ,spread some kimchi paste on top of it evenly by using a spoon. Repeat the same process until you have done all.

4. Keep it in the refrigerator for storage. Once you have done it, you can start to eat it next day...

材料:
苏子叶 100 张
红罗卜丝 150 g
蒜蓉 1 1/2 Tsp
青葱粒  2 Tsp
醋 1/2 cup
梅汁 1 cup (若没有梅汁,可用 麦芽糖/corn  syrup代替。这两种,在韩国超市都可买到。一般上,韩国的家庭主妇都喜欢用梅枝汁来做料理,在家中也都自制梅汁。我建议您先加入 1/2 杯的麦芽糖,试试看是否会太甜,然后才决定是否要多加一点。我自制的梅汁不太·甜,所以我用一杯)
韩式江雨子露 1/2 cup
韩式酱清 1 cup
芝麻 50 g
红辣椒粉 50 g

做法:

1. 洗净苏子叶,待乾。

2. 将所有的材料混合均匀,做成酱料。

3. 将一片苏子叶放入保鲜盒,用汤匙将酱料平塗在苏子叶上。 重复这步骤直到所有的苏子叶都涂上酱料。

4. 将苏子泡菜放入冰箱,隔天就可享用。

Wednesday, July 10, 2013

" Kang doen-jang" Spicy Soybean Paste Stew/辣豆酱/강된장

" Kang doen-jang" Spicy Soybean Paste Stew/辣豆酱/강된장 Soup And Stew
2013/07/10 17:51



I believe that those friends who like Korean food, they know how to cook the "Deon Jang Jji Gae".This is another dish by using the deon-jang (soybean paste) ,it is rather  sticky if compared with deon-jang jji gae, we may use it to stir/mix with the rice when we eat or use a piece of lettuce, place the rice on top of it and put a spoon of "kang deon-jang" on the top of the rice, these are how we enjoy this dish.....
我深信那些喜爱韩食的朋友们都会煮韩式豆酱汤(deon jang jji gae)。 这是另一道采用韩式豆酱所煮的菜肴,这道菜比豆酱汤来的浓,我们会用它来拌饭吃或者拿一片生菜,上面放一团饭,在饭团上再放上一汤匙的辣豆酱,这就是我们的吃法。。。。



Use the kelp and dried anchovy to prepare the broth
用昆布和江鱼子准备上汤。。。


Use about 380 ml water to boil with the kelp and anchovy..
用 380 ml 的水和昆布,江鱼子煮上汤。。。


Part of the ingredients : tofu,potatoes,onion,green pepper,spring onion and garlic..
其中一部分的材料 : 豆腐,马铃薯,洋葱,青睐椒,青葱 安东蒜头。。


King trumpet mushroom...
杏鲍菇。。。

When the broth is boiling , put in the potatoes,mushroom,onion,green pepper,garlic,green onion...
当上汤煮沸时,加入马铃薯,蘑菇,洋葱,青辣椒,蒜蓉,青葱。。。
 
Pour the broth in the clay pot,when it is boiling, put in the all the ingredients and the soybean paste & red pepper paste..cook until the potatoes turn soft and the broth has been reduced too..a little bit "sticky".
将上汤倒入瓷锅内,当开始沸的时候,加入所有的材料和韩式豆浆,辣椒酱。。。煮至马铃薯变软,上汤也变浓就行了。。。

Ingredients :
Korean soybean paste 55 g
Korean red pepper paste 25 g
tofu 230 g
1 big potato
1 big king trumpet mushroom
5  green spicy  pepper ( In Korea, we have spicy green pepper and not spicy green pepper, should use the spicy green pepper)
1/2 of the big onion
minced garlic 1 Tsp
green onion 2 Tsp

for preparing the broth: (  Boil it for about 8 minutes )
l piece of kelp/dasima/kombu 6 x 6 cm
6 pieces of anchovy
380 ml of water

Method :

1. Cut the potato,tofu,onion,mushroom in  small cube form; slice the green pepper,chop the green onion.

2. Prepare the broth, boil it for about 8 minutes, remove the kelp and anchovy.

3.  Pour the broth in the clay pot, with medium heat. When it is boiling, put in all the ingredients and the soybean paste & red pepper paste...cook until the potatoes turn soft and the broth has  been reduced too, a little bit "sticky".

材料:
韩式豆酱 55 g
韩式辣椒酱 25 g
豆腐 230 g
1 粒 大马铃薯
1 粒 大杏鲍菇
5 条青辣椒 (韩国的青辣椒有两种,一种是辣的,一种是不辣的,须采用辣的)
1/2 粒 大洋葱
蒜蓉 1 Tsp
青葱 2 Tsp

上汤材料: ( 煮大约 8 分钟)
一片昆布  约 6 x 6 cm
6 只 江鱼子
380 ml 水

方法 :

1. 将马铃薯,豆腐,洋葱,蘑菇切成小方块状 ; 将青辣椒切成片状,青葱切粒状,

2. 准备上汤,煮约 8 分钟,取出昆布和江鱼子,只取汤。

3. 将上汤倒入瓷锅内,中火烹调。当上汤滚的时候,加入所有的材料,豆酱和辣椒酱。。煮至马铃薯变软,上汤也变浓就行了。。。。

Tuesday, July 2, 2013

"Maesil Ju" Plum Wine /梅酒/매실주



In Korea, summer is the best season for making the plum wine.
在韩国,炎炎夏热又是釀梅酒的好季节。。。

Korea has a number of traditional fruit wines, produced by combining fruits or berries with alcohol. Podoju (포도주, 葡萄酒) is made from rice wine that is mixed with grapes. The most popular fruit wines are made from maesil plums (such wine called maesilju, mae hwa su, mae chui soon, or Seol Joong Mae), bokbunja (복분자, Korean black raspberries, Rubus coreanus Miquel, 15% alcohol)

Plum liquor, also known as "plum wine", is popular in both Japan and Korea, and is also produced in China. In China, plum wine is called meijiu (梅酒).
Umeshu (梅酒?) is a Japanese alcoholic drink made by steeping green plums in shōchū (燒酎; clear liquor). It is sweet and smooth.

A similar liquor in Korea, called maesil ju (매실주), is marketed under various brand names, including Mae Hwa Su, Mae Chui Soon, and Seol Joong Mae. Both the Japanese and Korean varieties of plum liquor are available with whole Prunus mume fruits contained in the bottle.

Fruit wines are fermented alcoholic beverages made from a variety of base ingredients (other than grapes); they may also have additional flavors taken from fruits, flowers, and herbs.
Fruit wines have traditionally been popular with home winemakers and in areas with cool climates.
Fruit wines are usually referred to by their main ingredient (e.g., plum wine or elderberry wine) because the usual definition of wine states that it is made from fermented grape juice.

韩国酒文化泛指韩国酿酒、饮酒的文化。

韩国的酒文化历史渊久,早在朝鲜三国时期韩半岛就已经开始酿酒。朝鲜三国中的百济还将酿酒技术传播到了日本]
韩国的酿酒技术在高丽时期得到进一步的发展,酒的品种也得到增加。在这一时期蒸馏酒阿拉伯地区经中国元朝传入韩半岛
朝鲜王朝时期是韩国酒文化最为发展的时期,酿酒技术也达到了很高的标准。这一时期,韩国酒的品种已经超过300多种。由于大量的粮食被用来酿造烧酒,曾有人向朝鲜宫廷提议禁止生产蒸馏酒以保证国家的粮食供给。
朝鲜日治时期,由于酿酒许可证的使用使大量小型酿酒作坊被禁止生产。酿酒生产商的集中使许多独特的酿酒工艺消失,同时也使酿酒开始产业化。在这一时期,西方洋酒包括啤酒威士忌传入韩半岛
韩国光复后,对韩国原有酒文化进行了保护性的挖掘。1980年以来,开始取消了对酿酒生产的一些限制,以促进韩国酒文化的发展。
饮酒的礼仪是韩国餐桌礼仪中的重要部分。韩国人喝酒,要相互倒酒以表示友谊和尊重。为别人斟酒,一定要用右手拿瓶,左手要扶着右手,以示尊重。用左手斟酒被认为是不礼貌的。接受者也要双手捧杯,以示谢意。与中国人不断地为客人续酒有很大的不同,韩国人喝酒不喜欢续酒,而喜欢一杯喝完再倒。
晚辈与长辈喝酒时,晚辈要先向长辈倒酒。在长辈先喝酒后,才能饮酒。饮酒时不能面对着长辈而且要盖住嘴。不同辈份的人面对面喝酒被认为是不礼貌的。
另外客人不应该拒绝主人敬的第一杯酒。在大多数的正规场合,客人回拒长辈或主人的敬酒要回拒两次。如果对方第三次又敬酒,客人就应该最终接受。如果客人连续三次回拒,主人就不会再敬酒了。
果酒]




Prunus mume is an Asian tree species classified in the Armeniaca section of the genus Prunus. Its common names include Chinese plum and Japanese apricot. The flower is usually called plum blossom. This distinct tree species is related to both the plum and apricot trees. Although generally referred to as a plum in English, it is more closely related to the apricot.
The fruit of the tree is used in Chinese, Japanese and Korean cooking in juices, as a flavouring for alcohol, as a pickle and in sauces. It is also used in traditional medicine.
The tree's flowering in late winter and early spring is highly regarded as a seasonal symbol


核果近球形,有沟,直径约1~3厘米,密被短柔毛,味酸,绿色,4~6月果熟时多变为黄色或黄绿色亦有品种为红色和绿色等;可食用,可用来做梅干、梅酱、话梅酸梅汤、梅酒等,亦可入药。梅花酒在日本和韩国广受欢迎。其味甘甜,有顺气的功能,是优良的果酒。话梅在中国是很受欢迎的食品。话梅是将梅子与糖、盐、甘草在一起腌制后晒干而成的。话梅还可以用来做成话梅糖等食品。
(source:wikipwdia)


Wash and drain the plums. Place the plums in a container and pour in the Korean soju...
将梅子洗干净,沥干。把梅子放入玻璃瓶内,倒入韩式烧酒。。。




Ingredients:
Chinese plum 5 kg
Korean Soju ( 25%, 30%) 10 L


Method:
1. Wash and drain the Chinese plum. Place the plums in a glass container, pour in the Korean Soju. Keep it  for at least 3 months or more, the longer the better.

2. After 3 months or more, remove the plums and you may drink it...

材料:
梅 (매실)    5 kg
烧酒 (소주,25%,30% )  10 L

做法:
1.  将梅洗干净,濾乾水份,放入玻璃容器里,将瓶盖盖好,密封 3 个月以上
2.  3个月后,将梅从玻璃容器里取出,只留下梅酒

(p/s : 将梅洗干净后,用牙签在果实上插洞,或用刀将果实切片后,才放入玻璃容器里,釀出来的梅酒,味道会更好 )