Sunday, September 29, 2013

Apple Chips /苹果片/사과칩

Apple Chips /苹果片/사과칩  Salad / Fruit
2013/09/30 13:48  

The proverb "An apple a day keeps the doctor away."
Dear friends, would you like to have a piece of Apple Chip instead of potato chip ? In Korea, autumn is the harvest season for apples. There are many types of apples, the apples shown above are the "Hong-Roh"/홍로 as we called in Korean. These are cultivated locally in 1980, and started to name it as " Hong-roh/홍로" in 1988. These are harvested from end of August to September, each of them is about 300-350 g.

朋友们,以其嚐嚐薯片,您们可否愿意试试看嚐嚐苹果片 ? 在韩国,秋季是苹果丰收的季节。有许多不同品种的苹果,照片中所显示的苹果,在韩文被称为 “ Hong-roh/홍로". 是本地配种的苹果,1980年开始培植,1988年开始被命名为 “Hong-roh/홍로". 此苹果的丰收期是从 8月末开始至9月,每粒约 300-350克重。。。。
In the wild, apples grow readily from seeds. However, like most perennial fruits, apples are ordinarily propagated asexually by grafting.
Apples are often eaten raw. The whole fruit including the skin is suitable for human consumption except for the seeds, which may affect some consumers. The core is often not eaten and is discarded. Varieties bred for raw consumption are termed dessert or table apples.
Apples can be canned or juiced. They are milled or pressed to produce apple juice, which may be drunk unfiltered (called apple cider in North America), or filtered. The juice can be fermented to make cider (called hard cider in North America), ciderkin, and vinegar. Through distillation, various alcoholic beverages can be produced, such as applejack, Calvados, and apfelwein. Apple seed oil and pectin may also be produced.
Popular uses
Apples are an important ingredient in many desserts, such as apple pie, apple crumble, apple crisp and apple cake. They are often eaten baked or stewed, and they can also be dried and eaten or reconstituted (soaked in water, alcohol or some other liquid) for later use. Puréed apples are generally known as apple sauce. Apples are also made into apple butter and apple jelly. They are also used (cooked) in meat dishes.
( sources : wikipedia)

                           We call these apples as " Hong-roh/홍로" since 1988.
                           在韩国,这苹果自1988起被命名为 “ Hong-roh/홍로".

                                      Slice the apples as 0.5 cm each..
                                      将每片苹果切成 0.5 cm厚。

                                                  Remove the seeds...

                                                 This is my dehydrator..

                                  Place the sliced apples on the dehydrator..

                                       70 degree C , for  6 or  8 hours
                                       摄氏 70,烘 6 或 8 小时。。

Ingredients :
3 apples

Method :
1.Slice the apples as 0.5 cm each..

2. Remove the seeds...

3. Place the sliced apples on the dehydrator..

4. 70 degree C ,  for 6 or  8 hours. ( For me is 6 hours )

5. Keep in the glass container/plastic container for storage.

3 粒苹果


1. 将每片苹果切成 0.5 cm厚。

2. 除去种子。。。

3. 将苹果片放在烘干机上。。。

4. 摄氏 70度,烘 6 或 8 小时。。( 我只烘了 6 个小时)。

5. 将苹果片放在玻璃盒或塑胶盒储藏。 

Friday, September 13, 2013

"Kae-ddong-ssuk-Cha"/ Mugwort Tea /艾草茶/개똥쑥차

In Korean, "쑥/ Ssuk" means " Mugwort";"개똥쑥/ Kae-ddong-Ssuk" is one of the mugworts available in Korea. Have you ever tasted the mugwort tea ?

在韩文,“쑥/Ssuk"是指艾草;"개똥쑥/Kae-ddong-Ssuk"是艾草种类中的一种。 您可曾嚐过艾草茶 ?

In both North and South Korea, mugwort, ssuk (쑥) is used in soups and salads. A traditional soup containing mugwort and clams is ssukguk (쑥국), made in spring from the young plants just before they bloom. Another dish is named ssukbeomul (쑥버물), in which the mugwort is mixed with rice flour, sugar, salt and water and is then steamed.

It is a common ingredient in rice cakes, teas, soups, and pancakes. Known as a blood cleanser, it is believed to have different medicinal properties depending on the region it is collected. In some regions, mugwort thins the blood, while in another region, it is claimed to have hallucinogenic properties, causing some to pass out from direct skin contact (dermal absorption) with the active chemicals. For this reason, some Koreans also wear a silk sleeve when picking mugwort plants.
Its primary use, however, is in Moxibustion. Mugwort is burned on pressure points of the body, much like acupuncture.

Mugwort is a common name for several species of aromatic plants in the genus Artemisia. In Europe, mugwort most often refers to the species Artemisia vulgaris, or common mugwort. While other species are sometimes referred to by more specific common names they may be called simply "mugwort" in many contexts. For example, one species is often called "mugwort" in the context of traditional Chinese medicine Artemisia argyi but may be also referred to by the more specific name "Chinese mugwort"
Mugworts are used medicinally, especially in Chinese, Japanese and South Korean traditional medicine, and are used as an herb to flavor food.
Mugwort oil contains thujone, which is toxic in large amounts or under prolonged intake. Thujone is also present in Thuja plicata (western red cedar), from which the name is derived. Mugwort herb contains a very small percentage of oil, so is generally considered safe to use. Pregnant women, though, should avoid consuming large amounts of mugwort. The species has a number of recorded historic uses in food, herbal medicine, and as a smoking herb.

Medieval Europe

In the European Middle Ages, mugwort was used as a magical protective herb. Mugwort was used to repel insects, especially moths, from gardens. Mugwort has also been used from ancient times as a remedy against fatigue and to protect travelers against evil spirits and wild animals. Roman soldiers put mugwort in their sandals to protect their feet against fatigue. Mugwort is one of the nine herbs invoked in the pagan Anglo-Saxon Nine Herbs Charm, recorded in the 10th century in the Lacnunga.


There are several references to the Chinese using mugwort in cuisine. The famous Chinese poet Sū Shì (蘇軾) in the 11th century mentioned it in one of his poems. There are even older poems and songs that can be tracked back to 3 BC. Mainly it was called lóuhāo (蒌蒿) or Ai Tsao (艾草 zh:艾草) in Mandarin. Mugwort can be prepared as a cold dish or can be stir-fried with fresh or smoked meat. The Hakka Taiwanese also use it to make chhú-khak-ké (鼠麹粿, 草仔粿). Mugwort is also used as a flavoring and colorant for a seasonal rice dish.
Mugwort is used in the practice of traditional Chinese medicine in a pulverized and aged form called moxa.

In Germany, known as Beifuß, it is mainly used to season goose, especially the roast goose traditionally eaten for Christmas. From the German, ancient use of a sprig of mugwort inserted into the goose cavity, comes the saying "goosed" or "is goosed".


Mugwort or yomogi (蓬, よもぎ) is used in a number of Japanese dishes, including yōkan, a dessert, or kusa mochi, also known as yomogi mochi.
Mugwort rice cakes, or kusa mochi are used for Japanese sweets called Daifuku (which literally translated means 'great luck'). To make these take a small amount of mochi and stuff it or wrap it round a filling of fruit or sweetened azuki (red bean) paste. Traditional Daifuku can be pale green, white or pale pink and are covered in a fine layer of potato starch to prevent sticking.
Ingredients for kusa mochi: Whole-grain sweet brown rice and Japanese mugwort (yomogi) herb.
Mugwort is a vital ingredient of kusa mochi (rice cake with mugwort) and hishi mochi (lozenge rice cake) which is served at the Doll Festival in March. In addition, the fuzz on the underside of the mugwort leaves is gathered and used in moxibustion. In some regions in Japan, there is an ancient custom of hanging yomogi and iris leaves together outside homes in order to keep evil spirits away. It is said that evil spirits dislike their smell. The juice is said to be effective at stopping bleeding, lowering fevers and purging the stomach of impurities. It can also be boiled and taken to relieve colds and coughs.
艾草学名Artemisia argyi)是一种多年生草本植物,分布于亚洲及欧洲地区。

(source : wikipedia )

This is the"Kae-ddong-ssuk" tree

                                           This is the dried " Kae-ddong-ssuk"

P/s: You may use 5 g of dried "kae-ddong-ssuk" for boiling a pot  of tea...

Tuesday, September 10, 2013

Spicy Pan Fried Pork/辣酱玉豚/고추장 돼지고기 볶음

Spicy Pan Fried Pork/辣酱玉豚/고추장 돼지고기 볶음 Meat
2013/09/10 20:32

" Dwea-ji-gogi" means "pork" in Korean. Place the spicy pan fried pork on the perila leaf, eat it together, is delicious.....
" Dwea-ji-gogi" 在韩文是指猪肉。 将炒好的辣酱玉豚放在紫苏叶上,一起咬嚼,味道很不错。。。。

At the supermarket in Korea, we can buy the " dwea-ji-bulgogi"(sliced pork). If not, try to slice it as thin as possible.
在韩国的超市,我们可以买到已切好的猪肉片。 如果您买不到,那尽量将肉切成薄片。。。

Part of the ingredients for seasoning : red pepper paste,garlic,ginger,pepper,sesame seeds,sesame oil..
其中一部分的调味料 : 韩式辣椒酱,蒜蓉,姜蓉,胡椒粉,芝麻,麻油。。

Seasoning paste...

Marinate the pork.sliced onion with seasoning...

Mix the seasoning together with the pork, marinate it for about 30 minutes to 1 hour..
将调味酱和猪肉混合均匀,大约醃 30 分钟 或 1 小时。。。

Fry the onion, when it is half done, add in the marinated pork, stir it well, cook it till well...

sliced pork 150 g
 1/2 sliced onion
minced garlic 1 tsp
minced ginger 1 tsp
sesame seeds 1/2 tsp
sesame oil 1 tsp
corn syrup 1 Tsp
Korean wine  1 tsp
Korean red pepper paste 2 Tsp
a pinch of pepper

Method :

1. At the supermarket in Korea, we can buy the " dwea-ji-bulgogi"(sliced pork). If not, try to slice it as thin as possible.

2. Mix all the ingredients for seasoning, to make the seasoning paste.

3.  Marinate the pork.sliced onion with seasoning...

4. Mix the seasoning together with the pork, marinate it for about 30 minutes to 1 hour..

5. Fry the onion, when it is half done, add in the marinated pork, stir it well, cook it till well...

猪肉片 150 g
大葱片 1/2 粒
蒜蓉 1 tsp
姜蓉 1 tsp
芝麻 1/2 tsp
麻油 1 tsp
麦芽糖 1 Tsp
韩式烧酒  1 tsp
韩式辣椒酱 2 Tsp

做法 :

1. 在韩国的超市,我们可以买到已切好的猪肉片。 如果您买不到,那尽量将肉切成薄片。。。

2. 将所有的调味料调均,成调味酱

3. 将调味酱和猪肉,葱片混合。。

4. 将调味酱和猪肉混合均匀,大约醃 30 分钟 或 1 小时。。。

5. 在锅内,先炒香大葱片,然后加入醃肉,炒至熟。。。

Sunday, September 1, 2013

Fried Fresh Ginseng / 炸鲜人参/인삼튀김

Fried Fresh Ginseng / 炸鲜人参/인삼튀김 Vegetable
2013/09/02 12:35     

Dear friends, have you ever tried to taste the deep fried ginseng ? If you have an opportunity to visit Korea, please don't miss the chances to taste this special snack....Deep fried fresh ginseng!

朋友们, 您可曾嚐过炸人参 ? 如果·您有机会到韩国一游,就别错过了嚐嚐这特别的小食。。炸新鲜的人参 !

(This recipe is written in English & Chinese)

The English word ginseng derives from the Chinese term rénshēn (simplified: 人参; traditional: 人蔘). Rén means "man" and shēn means "plant root"; this refers to the root's characteristic forked shape, which resembles the legs of a man. The English pronunciation derives from a southern Chinese reading, similar to Cantonese yun sum (Jyutping: jan4sam1) and the Hokkien pronunciation "jîn-sim".
The botanical/genus name Panax means "all-heal" in Greek, sharing the same origin as "panacea", and was applied to this genus because Linnaeus was aware of its wide use in Chinese medicine as a muscle relaxant.
Besides P. ginseng, many other plants are also known as or mistaken for the ginseng root. The most commonly known examples are xiyangshen, also known as American ginseng 西洋参 (P. quinquefolius), Japanese ginseng 东洋参 (P. japonicus), crown prince ginseng 太子參 (Pseudostellaria heterophylla), and Siberian ginseng 刺五加 (Eleutherococcus senticosus). Although all have the name ginseng, each plant has distinctively different functions. However, true ginseng plants belong only to the Panax genus
Asian Ginseng:
Panax ginseng is available commercially in four forms: fresh, red, white and sun ginsengs. Wild ginseng is used where available.

Red ginseng

Red ginseng (Hangul: ; Hanja: ; RR: hong-sam; traditional Chinese: ; simplified Chinese: ; pinyin: hóng shēn), P. ginseng, has been peeled, heated either through steaming at standard boiling temperatures of 100 °C (212 °F), and then dried or sun-dried. It is frequently marinated in an herbal brew which results in the root becoming extremely brittle. It is more common as herbal medicine than white ginseng. This version of ginseng is traditionally associated with stimulating sexual function and increasing energy. Red ginseng is always produced from cultivated roots, generally from Korea.A study of ginseng's effects on rats found, while both white ginseng and red ginseng appear to reduce the incidence of can

Fresh ginseng

Fresh ginseng is the raw product. Its use is limited by availability.

White ginseng

White ginseng, native to America, is fresh ginseng which has been dried without being heated. It is peeled and dried to reduce the water content to 12% or less. White ginseng air-dried in the sun may contain less of the therapeutic constituents. It is thought by some that enzymes contained in the root break down these constituents in the process of drying. Drying in the sun bleaches the root to a yellowish-white color.

Sun ginseng

Sun ginseng is created from a heat processing method which increases ginsenoside components such as ginsenoside-[Rg.sub.3], -[Rk.sub.1] and -[Rg.sub.5] by steaming white ginseng at a higher temperature than red ginseng. The herb is steamed for three hours at 120 °C (248 °F). Sun ginseng has increased nitric oxide, superoxide, hydroxyl radical and peroxynitrite scavenging activities compared with conventionally processed red or white versions. The increased steaming temperature produces an optimal amount of biological activity due to its ability to amplify specific ginsenosides.

Wild ginseng

Wild ginseng grows naturally and is harvested from wherever it is found. It is relatively rare, and even increasingly endangered, due in large part to high demand for the product in recent years, which has led to the wild plants being sought out and harvested faster than new ones can grow (it requires years for a root to reach maturity). Wild ginseng can be either Asian or American, and can be processed to be red ginseng.cer, the effects appear to be greater with red ginseng

Traditional use

The root is most often available in dried form, either whole or sliced. Ginseng leaf, although not as highly prized, is sometimes also used; as with the root, it is most often available in dried form. Folk medicine attributes various benefits to oral use of American ginseng and Asian ginseng (P. ginseng) roots, including roles as an aphrodisiac, stimulant, type II diabetes treatment, or cure for sexual dysfunction in men.

人蔘学名Panax ginseng,又稱為亞洲蔘,在中国东北土名“棒槌”)是具有肉质的根,可藥用。人参属于五加科,主要生长在东亚,特别是寒冷地区。









(sources : wikipedia )

Fresh ginseng..

Dredge the ginseng pieces in flour...

Dip the ginseng in the flour batter...

fresh ginseng 350 g
Korean Frying mix ( 튀김가루,  is available at the Korean supermarket)
or  100 g  flour
     1/2 tsp baking powder
     1/4 tsp salt
     1 egg yolk
      200 ml ice water
 2   ice cubes

Dipping sauce:
soy bean sauce 1 Tsp
vinegar 1/2 Tsp
roasted sesame seeds
red pepper powder, a pinch

1. Wash the ginseng and drain .
2. Dredge ginseng pieces in flour.
3. Dust off excess flour.
4. Beat egg yolk gently and add iced water and 2 ice cubes. 
5. Pour the egg mixture into flour mixture, mix well.  Dredge  pieces of ginseng in batter,ginseng is completely covered by the batter and start deep frying.
6. Heat vegetable oil in a fry pan and fry it.
7. Serve  hot with vinegar soy sauce.

新鲜人参 350 g
韩式炸粉 (Korean Frying Mix,튀김가루,在韩国的超级市场可买到)
或者:  100 g 面粉
            1/2 tsp baking powder
            1/4 tsp salt
            1 粒蛋黄
             200  ml ice water
2           块冰块

酱清 1 Tsp
醋  1/2 Tsp

1. 将新鲜的人参洗干净,抹干水份。
2. 把人参沾上面粉。
3. 除去人参上的多余炸粉。
4. 将蛋打散加入加入炸粉里。
5. 在韩式炸粉内加入所须的水 和 2 块冰块,拌成糊状后,将人参片放入面糊里
6.. 烧热锅中的油 ,将沾上面糊的人参放入油中炸至金黄色即可
7. 要趁热吃才好吃。。吃前沾上酱清酱