Friday, June 27, 2014

Korean Restaurant Specializes in Beef " Han6gam" / 韩牛餐馆 “ Han6gam”/한우 전문점 "한육감"(Han6gam)

Korean Restaurant Specializes in Beef " Han6gam" / 韩牛餐馆 “ Han6gam”/한우 전문점 "한육감"(Han6gam) Food Tour
2014/06/28 11:54

Dear friends, share with you a Korean restaurant specializes in Korean beef " Han6gam" , which is located in Jong Ro,Seoul  ( Jong Gak Subway Station , exit No l )...  The basic full course price is about 70,000 won per person.

亲爱的朋友们,今天与您分享一家位于首尔钟路的韩牛专卖餐馆 “ Han6gam ” ( Jong Gak Subway Station, exit No 1 )...最基本的套餐费用是每人 七万韩币。。。

                                                    At the entrance of the restaurant...

                                                        Charcoal grill...

                                                           Grill the beef....

                                     Grilled beef is served on the special stone dish...

"Yuk Hwe "/육회 ,  tomatoes are placed at the bottom layer of the cup, followed by onion, raw  ground beef,egg.。。 There is one quail egg, "squeeze" the quail egg on top of the cup before you enjoy it..

Have you ever tasted the pasta which is cooked in the hollow of fresh stalk of bamboo ?
您可曾嚐过在竹筒内所煮的意大利面 ?

                                                    Grains ice cream...

Saturday, June 21, 2014

"Tteok-Kko- Chi"/年糕烧串/떡꼬치

 "Tteok-Kko- Chi"/年糕烧串/떡꼬치 Korean Rice Cake
2014/06/22 15:36

For busy people, tteokbokki are also sold in skewers called “Teok kkochi”. It is sweet and spicy. “Tteok kkochi" is mostly fried rather than boiled and the sauce is slightly different as well

"Tteokbokki"(떡볶이),also known as "Topokki", is a popular Korean snack food which is commonly purchased from street vendors or snack stores.  There are many kinds of Tteokbokki, today, I am going to introduce the "Tteok-Kko- chi"/年糕烧串/떡꼬치

”Tteokbokki“(떡볶이),也可称为“ Topokki”, 是韩国非常普遍的一种街边或小食店的小食。有各种不同种类的炒年糕,今天,我要介绍的是"Tteok-Kko- chi"/年糕烧串/떡꼬치。甜甜辣辣的。。。

The original tteokbokki was a stir-fried dish consisting of garaetteok (가래떡, cylinder-shaped tteok) combined with a variety of ingredients, such as beef, mung bean sprouts, green onions, shiitake mushrooms, carrots, and onions, and seasoned with soy sauce.
Following the Korean War a new type of tteokbokki became very popular. While the older version was a savory dish, this latter type was much spicier, and quickly became more popular than the older traditional dish. In addition to traditional ingredients, this tteokbokki used gochujang, a fermented, spicy paste made from chilli peppers, along with fish cakes. Other ingredients added to tteokbokki include boiled eggs, pan-fried mandu(Korean dumplings), sausages, ramyeon (which then becomes rabokki/labokki 라볶이), a variety of fried vegetables, and cheese. These days, many kinds of tteokbokki are popular such as seafood tteokbokki(해물 떡볶이) or rice tteokbokki(쌀떡볶이
Due to the constant popularity of tteokbokki, many kinds of tteokbokki have been invented. Just like other types of popular food, tteokbokki went through various fusions. For example, tteokbokki with pork cutlet is a combination of traditional tteokbokki with pork cutlet sauce and meat. There's also another type called "Shanghai Topokki" which replaced traditional red pepper sauce with the famous Chinese oyster sauce. Also, one of the famous fusions of tteokbokki among Koreans is rabokki. This is a combination of tteokbokki and ramyeon(Korean version of ramen). .

(source : wikipedia)

                                  Mix all the ingredients to make sauce, set aside.

                                 Place the rice cakes on the skewers...

                                 Heat up the fry pan and place the rice cakes on it..

                                 Fry both sides of the rice cakes until golden brown...

                                 Brush the sauce on the surface of the rice cakes..

Ingredients :
"tteokbokki tteok"/rice cakes   350 g
cooking oik 1/2 Tsp

Ingredients for sauce :
Korean red pepper sauce 1 Tsp
ketchup 3 Tsp
soy bean sauce 1/2 Tsp
corn syrup 2 Tsp
minced garlic 1 tsp
roasted sesame seeds 1 tsp

Method :
1. Put the red pepper paste, ketchup, soy bean sauce, corn syrup, minced garlic, roasted sesame seeds in a mixing bowl, stir it well, set aside.

2. Place about 5 pieces of rice cakes on each of the skewer. ( P/s : If you buy the frozen rice cakes,then, you have to boil the rice cakes in a hot water for about 1 minute or until it turns soft; or even though is not the frozen one, but is not soft, please boil it it a hot water too. After boiling, please drain and rinse it )

3. Heat up the fry pan, pour in the cooking oil. Place the skewers on the pan and fry them on medium heat.

4. Fry the rice cakes until they become golden brown colour ( both sides ).

5. Brush the sauce  on the surface of the rice cakes by using a brush, flip the skewers and remove from the pan as soon as possible, otherwise, it will be easily  burnt because of the sauce. ( Alternatively, if you think  that it is troublesome to fry it again after brushing the sauce, you may just fry the rice cakes and brush the sauce without frying it again )

6. After removing from the pan, brush the sauce on the other side (this side is not required to fry again) .

7. Enjoy it while it is hot..

材料 :
年糕 350 g
食用油 1/2 Tsp

韩式辣椒酱 1 Tsp
番茄酱 3 Tsp
酱清 1/2 Tsp
韩式麦芽糖 2 Tsp
蒜蓉 1 tsp
芝麻 1 tsp


1. 在一碗内,调均所有的酱料备用。

2. 在每根串子上串上 5 条年糕。(备注“若您所卖的年糕是冰冻的,那请把年糕在热水里烫一分钟或至软。如果不是冰冻的,但有些硬,也请用热水烫一烫,除去水份)

3,烧热锅,倒入油。 放入年糕串,以中火煎。

4. 煎至两面都呈金黄色。

5. 用刷子在其中以表面上刷上酱料,翻过来煎一煎,尽量马上从锅中取出,以免烧焦(因为塗上酱料,很容易烧焦) (或者,若您觉得涂上酱料后再煎一次,那太费时;那可以就只煎后,塗上酱料就好,无需再煎一次)

6. 此时,再将另一面塗上酱料(这一面,无需再煎一次)。

7. 趁热享用。

Monday, June 16, 2014

Yukhoe [jukʰwe]/肉膾/육회

Yukhoe [jukʰwe]/肉膾/육회 Meat
2014/06/16 18:22           

Dear friends, do you like to eat the beef in raw ? If so, you may try this  Yukhoe [jukʰwe] when you visit Korea. We do also have Yukhoe [jukʰwe] Bibimbab...

亲爱的朋友们,您可爱吃生牛肉片 ? 若喜欢的话,当您到访韩国时,不妨嚐一嚐牛肉膾这一道菜。在韩国也有肉膾拌饭这道菜。。。

Yukhoe [jukʰwe] is a variety of hoe (raw dishes in Korean cuisine), which are usually made from raw ground beef seasoned with various spices or sauces. It is basically a Korean steak tartare. Usually the most tender part of beef will be used. The beef is thinly julienned with the fat removed, then mixed with seasoning.

For the seasoning, soy sauce, sugar, salt, sesame oil, spring onion, minced garlic, sesame seeds, black pepper and julienned bae (Korean pear) are used. A raw egg yolk is usually added, either on top of the dish or separately. Pine nuts may be added, as well.]
Yukhoe can be also made with other variety meats, such as liver, kidney, heart, cheonyeop, or yang, in which case the dish is called gaphoe (Hangul: 갑회, hanja: ). The ingredients are thoroughly cleaned and salted, then rinsed and dried to remove unpleasant odors. Gaphoe is usually seasoned with sesame oil, salt and pepper, and is served with a spicy mustard sauce.

Meat in Korean cuisine has highly detailed classifications regarding freshness, quality, and part differentiation for specific cooking methods. Since yukhoe uses raw beef, freshness is the most important criterion, and for this typical dish's beef it is recommended to use no more than one day after defrosting, and traditionally should not be aged more than one day after slaughtering.

肉膾 ,是一種生牛肉菜式,類似西餐中的韃靼牛肉。流行於韓國日本
(source : wikipedia)

Saturday, June 14, 2014

Cherry Flower Bread/樱花糕/벚꽃빵

Cherry Flower Bread/樱花糕/벚꽃빵 Bakery
2014/06/14 17:44

Dear friends, if you have a chance to visit Jihae( 진해/ 镇海)in Korea, you may try to taste this bread ! Received this present from a friend...
亲爱的朋友们,若您有机会到访 Jihae( 진해/ 镇海),不妨试试嚐一嚐这该地区的特产。。。收到朋友送来的这礼物。。。

In Korean, "벚꽃"/"Bots KKot" means Cherry Flower; "빵/bbang" means Bread. This bread is from Jinhae(진해/镇海)。The main ingrdients for this bread are honey & red bean paste...
 Jinhae is famous for the Cherry Blossom Festival in Korea, in April.
Jinhae-gu (formerly known as Chinhae) is a district in Changwon City, South Korea. This region is served by the Korean National Railroad, and is famous for its annual cherry blossom festival every spring
Each spring the city hosts a ten day festival, variously promoted as the Military Parade Festival or the Cherry Blossom Festival. Each spring over a million Koreans and other visitors crowd into the town to view the cherry blossoms and to see the street performers, carnival stalls and street lighting as well as the military parades

在韩文,"벚꽃"/"Bots KKot" 的意思是 “樱花”;"빵/bbang"是指面包/糕。这糕点是来自Jinhae(진해/镇海)。主要的材料是蜂蜜和红豆馅。。。。
鎮海區朝鮮語진해구),是大韓民國慶尚南道昌原市的一個區 是韓國重要軍港所在地,大韓民國海軍美國海軍均在此區設有鎮海海軍基地。著名賞櫻地點有餘佐川(여좌천)、海軍官校.
((source : wikipedia)


Monday, June 9, 2014

"Hang Ah Ri" Cylindrical Container/窑器/항아리

"Hang Ah Ri" Cylindrical Container/窑器/항아리 Kitchen Ware
2014/06/09 20:35

On the 17th May,2014, I was cycling from Ungilsan Station(운길산역) to Pal Dang Dam (팔당댐),it was about 60 km for me to cycle on that day. On the way, there is a shop selling the traditional Korean cylindrical containers. Korean use these cylindrical containers to store kimchi,red pepper paste,salt,soybean sauce,soybean paste, etc since Neolithic Age till now.  These cylindrical containers are made of clay. I like these very much, if compared with the plastic or glass containers....We have the size as big as l.2 m high or mini size of 7 cm,etc...The Kimchi stored in this containers are very delicious....

2014年5月17日,我骑着脚车/自行车从Ungilsan Station(云吉山驿站)出发至八堂水霸,全程来回 60 公里。途中,经过一家售卖韩国传统窑器的商店。自新石器时代这窑器就便开始采用至今,韩国人用它来
储藏泡菜,辣椒酱,盐,酱油,豆酱,等。我非常喜欢这窑器,如果与塑胶或玻璃容器。 这容器,大则1.2m ,小则7m。等。。用这窑器所储藏的泡菜,味道特别好。。。

                                       My mini cylindrical containers

Monday, June 2, 2014

Seasoned Dandelion Leaves/凉拌蒲公英叶/민들레무침

Seasoned Dandelion Leaves/凉拌蒲公英叶/민들레무침 Vegetable
2014/06/03 12:48

Dear friends, have you ever tasted the seasoned dandelion leaves ? In Korean, we call it " Min-de-rae", is available in Spring....
亲爱的朋友们,您可曾嚐过凉拌蒲公英叶 ? 在韩文,我们称它为“Min-de-rae”,在春天长得茂盛。。。
The English name, Dandelion, is a corruption of the French dent de lion meaning " lion's tooth", referring to the coarsely toothed leaves. The plant is also known as blowball,cankerwort, doon-head-clock,withch;s gowan,milk witch, lion's tooth, yellow-gowan, Irish daisy,monks-head, priest'scrown and puff-ball, other common names include faceclock,pee-a-bed,wet-a-bed,swine's snout, white endive and wild endive.
Dandelion leaves contain abundant vitamins and minerals, especially vitamins A, C and K, and are good sources of calcium, potassium, iron and manganese.
The flower petals, along with other ingredients, usually including citrus, are used to make dandelion wine. The ground, roasted roots can be used as a caffeine-free dandelion coffee. Dandelion was also traditionally used to make the traditional British soft drink dandelion and burdock, and is one of the ingredients of root beer. Also, dandelions were once delicacies eaten by the Victorian gentry, mostly in salads and sandwiches.

Medicinal uses

Historically, dandelion was prized for a variety of medicinal properties, and it contains a wide number of pharmacologically active compounds. Dandelion is used as a herbal remedy in Europe, North America and China. It has been used in herbal medicine to treat infections, bile and liver problems,and as a diuretic.

Dandelion pollen may cause allergic reactions when eaten, or adverse skin reactions in sensitive individuals. Contact dermatitis after handling has also been reported, probably from the latex in the stems and leaves. Due to its high potassium level, dandelion can also increase the risk of hyperkalemia when taken with potassium-sparing diuretics. The consumption of dandelion leaves has also been implicated in occurrences of fasciolosis.



1.用量過大 常規用量煎服後,偶見有胃腸道反應,如噁心嘔吐腹部不適及輕度泄瀉.
2.過敏反應 服用蒲公英煎劑、蒲公英酒浸劑後,個別人會出現蕁麻疹、全身瘙癢等過敏反應。蒲公英注射劑靜脈滴注後,亦偶有寒戰面色蒼白、青紫或精神癥狀
3.葯不對證 主要是寒熱不分,不加辨證而濫用蒲公英治療各種感染。臨床上所見的感染多數為熱證,用蒲公英一般不會有不良反應。但少數感染屬於陰寒證,無熱象,病程多較長,病人體質虛弱。筆者曾見有人用大劑量蒲公英治療陰寒證,結果病人出現食慾減退、倦怠、疲乏、出虛汗、面色蒼白。感染灶並無好轉之象。將蒲公英清熱解毒的作用簡單地看成能抗菌消炎而加以濫用,會產生不良反應。
( Sources: Wikipedia &医学百科)

           In Spring, Dandelion can easily be found along the roadside in Korea...

                 Dandelion leaves are available at the supermarket in Korea...

                                Blanch the dandelion leaves in the boiling water...

                                   Add in all the ingredients and mix it well....

Ingredients :
dandelion leaves 170 g
minced garlic 1  Tsp
chopped green onion 1 tsp
sesame oil 1/2 tsp
roasted sesame seeds 1/2 tsp
corn syrup 1 tsp
a pinch of red pepper powder
a pinch of salt

Method :
1. Wash the dandelion leaves.

2. Boil a pot of water.

3. Blanch the dandelion leaves in boiling water, remove from the water when the leaves turn soft.

4. Put the dandelion leaves in your palms and press out the water.

5. Put the dandelion leaves in a big bowl, add in the garlic,spring onion,sesame oil,sesame seeds,red pepper powder .corn syrup and salt,mix it  well .

蒲公英叶 170 g
蒜蓉 1 Tsp
青葱粒 1 tsp
麻油  1/2 tsp
芝麻 1/2 tsp
麦芽糖 1 tsp

1. 洗净蒲公英叶。

2. 烧开一锅热水。

3. 将蒲公英叶在热水中轻轻烫一烫,叶子变软就可。

4. 从水中取出叶子后,用双掌挤出水份。

5. 将叶子放入一大碗里,加入蒜蓉,青葱粒,麻油,芝麻,辣椒粉,麦芽糖,盐,拌均即可。