"Huang-Gum-Hiang"/“黄金香”/황금향

Happy & Prosperous New Year for all the friends / readers....

This is one of the tangerines from Jeju Island, is a new product, we call it 황금향/"Huang-Gum-Hiang". Is sweet and juicy, the skin is thin....The harvest season is from September to December..
这是其中之一来自济州岛的柑，是新品种，我们称它为 "Huang-Gum-Hiang/황금향"。果肉甜又多果汁，果皮很薄。。收成季节是从 9 月到 12 月。。。

Fried "Doraji"/炸桔梗/도라지튀김

Fried "Doraji"/炸桔梗/도라지튀김

Dear readers, do you know that Balloonflower is good for the treatment of coughs and colds ? In Korea, we do use the root of the balloonflower to mix with the honey, eat it when we have cough.  Here is another way to eat Doraji, fry it and eat it with the Korean red pepper paste dressing...

亲爱的读者们，您们可知道桔梗是咳嗽的良药？ 在韩国，当我们咳嗽的时候，我们会用新鲜的桔梗参入蜜糖服用。这又是另一种吃法，炸桔梗后，淋上韩式辣椒酱。。

Platycodon grandiflorus (from Greek "πλατυκώδων", meaning a broad bell) is a species of herbaceous flowering 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 bellflower, common balloon flower, or balloon flower (referring to the balloon-shaped flower buds). It is native to 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 coughs and colds. 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、日本和西伯利亚东部。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

多年生草本，高40－90厘米。植物体内有乳汁，全株光滑无毛。根粗大肉质，圆锥形或有分叉，外皮黄褐色。茎直立，有分枝；叶多为互生，少数对生，近无柄，叶片长卵形，边缘有锯齿；花大形，单生于茎顶或数朵成疏生的总状花序；花冠钟形，蓝紫色或蓝白色，裂片5。蒴果卵形，熟时顶端开裂。

中医上以根入药，性平、味苦辛，功能宣肺、祛痰、排脓，主治咳痰不爽、咽喉肿痛、肺痈等症；根含有桔梗皂苷，能增加呼吸道的分泌而发挥祛痰作用。

( source : wikipedia )

Oyster marinated with red pepper powder/凉拌鲜蚝 /굴무침

In Korea, autumn is the harvest season for oysters. Oyster is one of the Korean favourite seafood. We can either fry the oyster pancake, cook the oyster seaweed soup or just marinate it with red pepper powder etc...In  autumn, this is one of the ingredients for making kimchi.

在韩国，秋季是鲜蚝盛产的季节，鲜蚝是韩国人的最爱之一。蚝的吃法也多样化，炸鲜蚝饼，海带鲜蚝汤，凉拌鲜蚝等。。。秋季制作泡菜时也用蚝。

( This recipe is written in Chinese & English )

The word oyster is used as a common name for a number of different families of saltwater clams, bivalve molluscs that live in marine or brackish habitats. In some species the valves are highly calcified, and many are somewhat irregular in shape. Many, but not all, oysters are in the superfamily Ostreoidea.
Some kinds of oysters are commonly consumed, cooked or raw, by humans as a delicacy. Some kinds of pearl oysters are harvested for the pearl produced within the mantle. Windowpane oysters are harvested for their translucent shells, which are used to make various kinds of decorative objects.

Oysters are an excellent source of zinc, iron, calcium, and selenium, as well as vitamin A and vitamin B₁₂. Oysters are low in food energy; one dozen raw oysters contains 110 kilocalories (460 kJ). Oysters are considered most nutritious when eaten raw

(source : wikipedia)

Ingredients:
fresh oysters 200 g,
garlic 1/2 tsp,minced
red pepper powder 2 Tsp
Korean Anchovy sauce 1 tsp
ginger 1/2 tsp
spring onion, a little, chopped
radish, a little, slice and cut it fine strips
pear , a little, slice and cut it fine strips
sugar, a little

Method:
1) Rinse and drain the oysters
2) Mix the oysters well with all the above ingredients


材料：
鲜蚝 200 g，蒜蓉 1/2 tsp， 辣椒粉 2 Tsp，韩式江鱼子露 1 tsp， 姜蓉 1/2 tsp，青葱丝少许，白萝卜丝少许，梨丝少许，白糖少许

做法：
1） 将鲜蚝洗净，濾干水分
2） 将以上的材料一起拌均即可

Ginger Men & Christmas Tree Cake...

Homemade Ginger Men...
Ginger Men, Ginger Men, do hope these Ginger Men will deliver my greeting to all the friends of Kimchi House " Merry Christmas "

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

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

1. 
   

Red Bean Puree with glutinous rice balls is served on the winter solstice, we call it "Patjook" in Korean.

每一年的 12月22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。。。。( This recipe is written in Chinese & English)


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 )

Ingredients:
red beans 1 cup
water 6-7 cups
glutinous rice powder 1 Tsp
honey 2 Tsp
salt 1/3 tsp
sugar , a little

Glutinous rice balls:
glutinous rice powder 1/3 cup
warm water 1/4 cup
sugar 1 Tsp
salt, a little

Method :
1.  Soak the beans for a few hours, till soft
2.  Bring to boil until they are very soft
3.. Drain the beans, keep the water
4.  Grind the beans with 1 cup of  water ( the water which we use to boil the bean) in a food processor
5.  Boil the ground  beans,water,glutinous rice powder,honey,salt and sugar together
6.  Put the   glutinous rice powder in a bowl, add in salt,warm water,sugar,mix it well. Form this into small balls.cook the rice balls in boiling water
7.  Put the glutinous rice balls in the red bean puree



材料：
红豆  1 Cup，
水  6-7 Cup,
糯米粉 1 Tsp,
蜜糖· 2 Tsp，
盐 1/3tsp，
糖 少许

汤圆材料 （참쌀경단):
糯米粉 1/3 cup，
温水 1/4 cup，
糖 1 Tsp，
盐 少许

做法：

1.  先将红豆用水泡浸数小时，让它变软，
2.  在锅里放入红豆和水，将红豆煮熟，煮约50分钟，
3.  将红豆从锅里捞起，水则留下来待用，
4   将煮熟的红豆和 1杯的水（煮红豆时所用的水）放入搅拌器内，将红豆搅拌，
5.  将水，搅拌后的红豆，糯米粉，蜜糖，盐，糖放入锅里煮至沸，
6.  用 1/3 杯的糯米粉，加入盐，温水，糖，搓成园形状后，放在蒸笼蒸熟，或
热水中烫熟
7.  将汤圆（참쌀경단) 放入红豆羹/粥（팥죽)内

Pain de Campagne /法式面包 Pain de Campagne/프랑스빵 Pain de Campagne

My youngest daughter baked this " Pain de Campagne" bread for the family...
我家老二，心血来潮，烘焙了这法国式面包。。。。。

Pain de campagne ("country bread" in French), also called "French Sourdough," is typically a large round loaf ("miche") made from either natural leavening or bakers yeast. Most traditional versions of this bread are made with a combination of white flour with whole wheat flour and/or rye flour, water, leavening and salt. For centuries, French villages had communal ovens where the townsfolk would bring their dough to be baked, and the miches weighed from four to as much as twelve pounds. Such large loaves would feed a family for days or weeks, until the next baking day.
Before the advent of roller milling, virtually all wheat was milled by stone grinding. In order to produce a lighter, less toothsome bread, the whole wheat flour was sifted or bolted using mesh or cloth. This resulted in a whiter flour that still retained some of the bran and germ. The addition of rye flour in some recipes probably originates from the presence of rye growing among the wheat. All the grain was harvested together, and as much as 10 percent of it would be rye. Rye flour ferments more quickly than wheat flour, and it imparts a distinctive flavor to traditional pains de campagne.
When commercial yeast became readily available at the turn of the 20th century, pain de campagne fell out of favor in French cities, where it was replaced by the baguette. However, with the rise of artisan breads in the 1970s,^[pain de campagne has been growing in popularity, both in Europe and the US.
Today pain de campagne is still made in France, and is enjoying a growing appreciation in the United States and the UK. When made traditionally, the dough is allowed to ferment for several hours, allowing the yeasts to grow and develop the flavors. The dough is then rounded and placed in linen-lined baskets called "bannetons". After the dough has risen, it is dumped out of the basket and onto peel, and slid into the oven where it bakes at around 240^o C (450^o F) for about one hour.
( source : wikipedia)

"Kimchi With Love"/爱心泡菜/사랑나눔김장.

"Kimchi With Love"/爱心泡菜
In Korea,autumn or the beginning of winter is the season for every Korean family to make kimchi, we call it " Kim Jang". Korean do gather together to make kimchi for those who are homeless,poor or old peoples, for winter consumption. These are " The Kimchi with love".在韩国，每逢秋末或早冬，那是韩国家家户户忙着做泡菜的季节，我们称为“Kim Jang”。韩国人也聚集在一块，集体为那些独居，贫困，乐龄人士做泡菜。这些都是“爱心泡菜”。

Staffs from Hanwha Chemical participated this " Kimchi With Love" event...

Yesterday,17/12/2014, staffs from Hanwha Chemical, they participated this event at social welfare center in Seoul.

                  Not only the female staffs, male staffts too...

                                They really did a good job.....

                        Kimchi was put in the boxes for delivery...

Thank and appreciate the staffs from Hanwha Chemical for this charity event!

Tangerines Chips/蜜柑片/감귤칩

Tangerines Chips/蜜柑片/감귤칩 Salad / Fruit

Dear friends, tangerines are most commonly peeled and eaten out of hand. The fresh fruit is also used in salads,desserts and main dishes. Instead of this, have you ever tried to eat the tangerines chips ?

Received a box of 15 kg organic tangerines from Jeju Island,  as a gift from a friend.
The tangerines chips were sold on the Slow Food Festival which I visited last week, I tried to do it at home.The taste is good and crispy, eat the skin and the fresh together,  I like this snack ^-^ 

朋友们，一般上，我们都会剥了柑皮，吃其果肉。 我们也用它来做沙拉，甜品等。除此之外，您可曾享用过蜜柑片 ？
收到朋友送来一箱 15 kg 来自济州岛 的有机蜜柑礼物。。。
上星期去参观 Slow Food展的时候，会上有出售这蜜柑片。 回家后，我试做了。 味道很好，而且很脆，果肉和皮一起吃，喜欢上这零食 ^-^

Even though it is the organic tangerines, I still soak it in the water ( water & vinegar) for about 1 hour. Drain and rinse it before I slice it into thin pieces..
虽然是有机蜜柑，我还是将蜜柑泡在水中（ 水&醋） 一个小时。洗后，抹干后，将它切成薄片。。

Put the sliced tangerines on the dehydrator, to dehydrate it for about 10 hours..
将切好的蜜柑片放在食物烘干机上，约需 10小时的过程。。

Slow Food & Organic Farming Festival /慢食运动&有机农展/슬로푸드위크&유기농페스티벌

Slow Food & Organic Farming Festival /慢食运动&有机农展/슬로푸드위크&유기농페스티벌

Slow Food & Organic Farmers Festival is held at the AT Center in Yangjae,Seoul. Thanks Sarah Lee for inviting me, know more about Slow Food. 
慢食运动&有机农展在首尔的Yangjae，AT Center举行。谢谢Sarah Lee的邀请，让我对慢食运动有更深的了解。。。

 Slow Food is an international movement founded by Carlo Petrini in 1986. Promoted as an alternative to fast food, it strives to preserve traditional and regional cuisine and encourages farming of plants, seeds and livestock characteristic of the local ecosystem. It was the first established part of the broader Slow Movement. The movement has since expanded globally to over 100,000 members in 150 countries. Its goals of sustainable foods and promotion of local small businesses are paralleled by a political agenda directed against globalization of agricultural products.

 Objectives
The Slow Food movement incorporates a series of objectives within its mission, including:

• developing an "Ark of Taste" for each ecoregion, where local culinary traditions and foods are celebrated
• creating "Praesidia" grassroots organizations to promote slow foods to the public
• forming and sustaining seed banks to preserve heirloom varieties in cooperation with local food systems
• preserving and promoting local and traditional food products, along with their lore and preparation
• organizing small-scale processing (including facilities for slaughtering and short run products)
• organizing celebrations of local cuisine within regions (for example, the Feast of Fields held in some cities in Canada)
• promoting "taste education"
• educating consumers about the risks of fast food
• educating citizens about the drawbacks of commercial agribusiness and factory farms
• educating citizens about the risks of monoculture and reliance on too few genomes or varieties
• developing various political programs to preserve family farms
• lobbying for the inclusion of organic farming concerns within agricultural policy
• lobbying against government funding of genetic engineering
• lobbying against the use of pesticides
• teaching gardening skills to students and prisoners
• encouraging ethical buying in local marketplaces

Founder and President Carlo Petrini, believes "everyone has the right to good, clean and fair food."  Good, meaning a high quality product with a flavorful taste, clean meaning the naturalness in the way the product was produced and transported and fair, meaning adequate pricing and treatment for both the consumers and producers.
慢食运动（Slow Food）是由意大利人卡尔洛·佩特里尼提出，目的是对抗日益盛行的快餐。运动提倡维持单个生态区的饮食文化，使用与之相关的蔬果、促进当地饲养业及农业。亦是慢生活运动最先实行的一部分。至今，该运动已发展至全球122个国家，有超过83,000名会员。

目标

• 建立及开发种子银行以保护本地食品系统中的传统且特有的蔬果。
• 发展及保护当地的传统美食，使之延续并发扬光大。
• 继承及发扬当地传统食品，包括食谱及制作方法。
• 提倡并组织小规模的生产流程（包括屠宰场及季节性食品）。
• 组织各种倡导本地美食的活动。
• 倡导对美食的品味。
• 教导消费者有关快餐的危害。
• 教导市民有关商业化农业及大型畜牧业的缺点。
• 教导市民有关单一作物及依赖少数基因组的危险性。
• 扶持小型家庭式农场并发展相关策略。
• 游说政府将有机农业包括于农业政策中。
• 反对政府拨款于遗传工程。
• 反对使用农药。
• 向学生及囚犯教授园艺。
• 鼓励良知消费。 
• (source : wikipedia)

                                          Citron Tea / 柚子茶
 

    Wild Vegetables   from "Woorong "/产自“Woorong” 的山菜。。。

                                         Bean paste/豆酱。。。

Is the fermented tea, they call it "Dun Cha"/ 称为 “”Dun“茶，是一种经过发酵的茶叶。。

                                           Bean paste/豆酱。。
 

                      Bean paste & soybean sauce/豆酱和酱油。。。

Traditional beverage from Jeju Island, they call it " Sundari"/是济州岛的一种传统饮品，称为“Sundari”。。
 

                               Red Potatoes/红色马铃薯。。。

In Korean,"꿩"  means " Pheasant "; "엿/yeot"  means " taffy"/在韩文 ，"꿩" 是指“  雉鸡”； "엿/yeot"是指 “麦芽糖”。。。

                                                        乌鸡。。。

                                         Hansoni's Lily

                                 Big Winter Melon/大冬瓜。。

                                       Temple Food /禅食。。。。

                                       Organic eggs/有机蛋

                                            Bean paste/ 豆酱。。

                                   Dried tangerine/柑片。。。

Green Onion Kimchi/葱泡菜/파김치

Spring onion kimchi, is it very new to you....
葱泡菜，很新鲜的名词吧。。。
(This recipe is written in Chinese & English )

Ingredients:
 spring onion 1 kg
Korean anchovy sauce, we call it "멸치액젓"
glutinous rice paste 1 cup
red pepper powder 1 cup
ginger 4 tsp, minced
garlic 1/2 cup, minced
sesame seeds 2 Tsp
sugar , to taste

Method:
1. Wash the spring onion, rinse and drain.

2. After that, put in on a flat dish,  sprinkle 1/2 cup of anchovy sauce on top of it, marinate it for about one hour.  Must turn the spring onion for 1 or twice during this process.  Remove the anchovy sauce from the spring onion, set aside.

3. Add in the red pepper powder, the anchovy sauce that was removed from step (2), add in another 1/2 cup of anchovy sauce,garlic,ginger and sugar in the glutinous rice paste.

4. Season the spring onion  with sauce from step (3), add in sesame seeds.

5. Put it the container, place it under the room temperature for half day before you store it in the refrigerator.

( p/s: when I make this kimchi, I like to add in one pear's juice ( Korean pear,the skin is brown color) for marinating it, the taste will be better).

材料：

青葱 1 kg
韩式江鱼子露 1 杯 ( 멸치액젓 / Anchovy sauce )
糯米胡1 杯
辣椒粉 1 杯
姜蓉 4  tsp
蒜蓉 1/2 杯
芝麻 2 Tsp
白糖少许

做法：

1）  先将青葱洗净，濾乾水份。
2） 青葱濾乾后，放在平盘上，用1/2 杯 江鱼子露撒在青葱上，浸泡 1小时后，濾出江鱼子露待用，过程中须翻动 1，2次，使它均匀。
3） 在糯米胡中加入辣椒粉，加入浸泡过青葱的江鱼子露，另外的 1/2杯江鱼子露，姜蓉，蒜蓉，白糖，做成醃料。
4） 将醃料均匀地塗在青葱上，最后加入芝麻。
5） 放入保鲜盒，置放在室温半天后，让它入味后，放入冰箱保存。

（p/s：我在做这泡菜时，喜欢加上一粒韩国的新鲜梨汁在醃料内，那味道会更好）

"Chongkak Mu Kimchi"/小萝卜泡菜/총각무김치

In Korea, we have small radish, we call it " artari알타리무 "/"chongkak mu총각무".... In Korean "총각" means "bachelor/single man/unmarried man". Today, let me show you how to make this "chongkak Mu Kimchi"
​
韩国萝卜的种类中，有一种是小小的，称它为" artari알타리무 "/"chongkak mu총각무"。 在韩文"총각"是指“单身汉/未婚者”。 今天就让我来向大家介绍 “ 小萝卜泡菜”的制作方法！

총각김치는 어리고 단단한 무를 거친 고춧가루로 양념을 빡빡하게 버무려 담근다. 총각무는 일명 알타리무라고도 하며 작고 무청이 길게 늘어져 있어 생김새가 총각의 머리와 같다고 해서 혹은 작은 무의 생김새가 총각의 남성을 상징하기 때문에 붙여진 이름이라고 한다

(네이버 지식백과) 

Ingredients:
" artari" 1 kg
spring onion 500g (cut into 4cm long )
radish , about l kg,julienned
Korean pear, sliced & cut into fine strips
coarse salt 1/2 cup
sugar 1 Tsp

Seasoning:
1. glutinous rice paste 1 2/3 cup
2. red pepper powder 1 1/2cup
3. Korean anchovy sauce 1 cup, we call it " 멸치액첫"
4. garlic 5 Tsp, minced
5. ginger 3 Tsp,minced
6. salt 2 Tsp ( salt & sugar, to taste, you may add in some more)
7. sugar 1 tsp

Method:
1. Trim the leaf of the radish, leave the leaf for about 5cm long, wash the radish, if the bottom part of the radish is rather big, you may cut it  into two,but don't break it
2. Sprinkle 1/2 cup coarse salt & 1 Tsp sugar on the radish,(sprinkle more on the radish instead of the leaf.),
set it aside for about 1 hour.
3. After one hour, rinse the salted radish.
4. Mix well all the ingredients for seasoning, add in radish,spring onion and pear.
5. Put them in the container,ferment it for one day ,under the room temperature.After fermenting,place it in the refrigerator. Normally, the time required for fermenting , depends on the season; in summer, time required is shorter,in contrast, longer time in winter. Before you eat it, taste it whether is the suitable time for eating it.

材料：
小萝卜 1kg
青葱 500g （切成段状，约 4cm）
大萝卜 1个 ( 约 1kg，切成丝状）
韩国梨 1 粒 （ 可有可无，切成丝状）
粗盐 1/2 杯
白糖 1 Tsp

醃料：

1. 糯米胡 1  2/3 杯
2. 辣椒粉  1 1/2 杯
3. 韩式江鱼子露 1 杯 (멸치액첫 / Anchovy sauce )
4. 蒜蓉  5 Tsp
5. 姜蓉  3 Tsp
6. 盐 2 Tsp  （ 盐和糖，在拌均萝卜后，可以依个人的口味，多加)
7. 白糖  1 tsp

做法：
1. 先将小萝卜的叶（连接萝卜处），留约 5cm，其余的切掉。洗净萝卜，若萝卜的尾部较大，则在萝卜尾端切十字
2. 将 1/2 杯的粗盐和 1 Tsp的糖，撒在小萝卜上，（多撒在萝卜身上，叶子则撒少些），醃渍 1 小时
3. 1个小时后. 濾乾水份
4. 将所有的醃料调好后，加入小萝卜，青葱段，梨丝中，拌均即可
5. 放入保鲜盒，置于室温下约 1 天，待发酵后，放入冰箱保存。一般上，泡菜的发酵时间会随则不同的季节，而有些差异，夏天较快，冬季需较长的时间。取出来吃前，先尝尝味道，看看是否已入味。