Korean cuisine restaurant "산들래"/韩定食餐馆 “"산들래” /한정식 "산들래

Thanks my youngest daughter for recommending this Korean cuisine restaurant "San Deul Rae"/산들래  to us for dinner in Pangyo.

These are the pumpkin puree and salad ~~
 "Han Jeong Sik", a full -course Korean meal with a varied array of banchan (side dishes).

Korean cuisine is largely based upon rice, vegetables, and meats. Traditional Korean meals are noted for the number of side dishes (banchan) that accompany steam-cooked short-grain rice.Kimchi is served often, sometimes at every meal. Commonly used ingredients include sesame oil,doenjang (fermented bean paste), soy sauce, salt, garlic, ginger, pepper flakes and gochujang(fermented red chili paste).

Ingredients and dishes vary by province. Many regional dishes have become national, and dishes that were once regional have proliferated in different variations across the country.

(source: wikipedia)

"Han Jeong Sik"/韩定食，是韩国传统套餐，含有各种不同种类的小菜（banchan).

韩国料理中多以米食為主食，另有麵食、蕎麥、菜、肉等，除了炊煮熟食的飯之外，另外常伴隨熱湯同食。而冬天，醃製的韓國泡菜是飯桌上常見的配菜，以白菜、萝卜、黃瓜等各食材發酵而成，種類齊全而成為飯饌（반찬）。

佐料方面，多用麻油、醬油、鹽、蒜、薑等，尤其大蒜的食用普遍。

烹調方面，由於受氣候影響，必須依季節而有調整。冬天寒冷農作物不興，蔬菜難以生長時必須仰賴泡菜、水泡菜、醬瓜等傳統醃製菜，這些醃製菜通常在入冬前被佐以鹽巴、辣椒等塗抹再放在大甕中存放，現代後有些醃製品改用玻璃罐擺在屋內。(source: wikipedia)

我家小女儿建议我们到这传统的韩食餐馆用餐，位于板桥的"  San Deul Rae " / 산들래

                             Jelly fish salad/海蜇沙拉

                              Glutinous rice pancake /糯米煎饼

                             Radish kimchi/萝卜泡菜

                             Green bean jelly and pork

                             Pork Belly and radish kimchi /三层肉和萝卜泡菜

                              Chives pancake, zucchini pancake & stonecrop kimchi/韭菜煎饼，                               节瓜煎饼和景天属泡菜

                             Spicy octopus & noodle/辣酱八爪鱼&面

                             Stone pot rice/石锅饭

                              Sweet burdock /甜牛旁

                              Sesame leaves & cucumber kimchi /紫苏采泡菜和黄瓜泡菜

                             Spicy anchovies/辣酱江鱼子

                              Wild aster, radish & bracken sprout/马蹄菜，白萝卜&蕨菜

                              Zucchini/节瓜

                              "Deonjang  Jjijae"/豆酱汤

                                          The entrance of the restaurant/餐馆入口处（ The address is 성남시 분당구 백현동 500-7 , Tel : (031) 701-6775  )

                             At the entrance of the restaurant/餐馆入口处

                             At the entrance of the restaurant/餐馆入口处

                                          At the entrance of the restaurant/餐馆入口处

                             At the entrance of the restaurant/餐馆入口处

 This is the main car park, there is another car park for this restaurant/这是餐馆的其中一个停车场，还有另外一个

                                          Table setting/餐桌摆设

                                          One of the corners in the restaurant/餐馆内一角落

                              Wine bar

                                          One of the corners in the restaurant/餐馆内一角落

After having dinner, there is a cafe for the customer to have a cup of tea, coffee (free of charge)^-^/ 享用餐后，客人可移动到咖啡厅去享用茶或咖啡

                             We took "Sujeonggwa"/persimmon punch at the cafe

                              One of the corners in the cafe/餐馆内一角落

                                          One of the corners in the cafe 餐馆内一角落/

                                          One of the corners in the restaurant/餐馆内一角落

                             At the entrance of the restaurant/餐馆入口处

"Cheonggukjang Ko-da-ri Jeong-sik " / 清国酱明太鱼套餐/청국장코다리정식

Dear friends, have you ever tasted the "Cheonggukjang" from Korea ? Last week, I was invited to have lunch at the Samcheong Dong in Seoul, we enjoyed this Cheonggukjang very much .
What is called " Cheonggukjang" ? Cheonggukjang (Korean pronunciation: [tɕʰʌŋɡuktɕ͈aŋ]) is a fermented soybean paste used in Korean cuisine. It contains whole as well as ground soybeans. It can be made in 2 to 3 days through fermentation of boiled soybeans, adding Bacillus subtilis, which is usually contained in the air or in the rice straw, at about 40°C without adding salt, compared with the much longer fermentation period required for doenjang, another, less pungent variety of Korean soybean paste. Like many forms of doenjang,cheonggukjang is paste-like in texture, but also includes some whole, uncrushed  soybeans.

Cheonggukjang may also be made by fermenting boiled soybeans in a warm place, pounding a portion of them, and adding salt and red chili powder.

Cheonggukjang is generally considered to be a healthy food (particularly in the winter), as it is rich in vitamins and other nutrients, though its very strong odor is not universally enjoyed. Some people have commented that this soup gives off the aroma of wet socks. Doenjang may be used to replace it by people who dislike the smell.

In 1993, odorless cheonggukjang was invented by Dr. Hyun Kyu Joo, a former professor at Kunkook University, who later obtained a patent in 1998 for a method for removing cheonggukjang's characteristic smell.

Cheonggukjang is also believed to aid in digestion. For this purpose, cheonggukjang pills are produced in South Korea.

(source: wikipedia)

                                  This is the Cheonggukjang Jijae~~
                                  这是清国酱汤~~

These are the ingredients that we mix it together with the rice when we eat Cheonggukjang~~
这是用来拌清国酱饭的材料~~

                                      These are the side dishes~~
                                      这是一些小菜~~

                                       This is the spicy pollack~~
                                       这是辣酱明太鱼~~

                                    You may order the pancake~~
                                    您也可以点韩式煎饼~~

                                   We did ordered this Bulgogi~~
                                   我们也点了烧烤牛肉~~

                                 At the entrance of the restaurant~~ The address is 서을 종로구 삼청로 2 길 29-5. ( Seoul,  Jongro gu Samcheong ro  2 gil   29-5)  Tel : (02) 6053-1009
餐馆的入口处~~

                                At the entrance of the restaurant~~
                                餐馆的入口处~~

                                          Menu of the restaurant~~
                                          餐馆的菜单~~

                                        Menu of the restaurant~~
                                        餐馆的菜单~~

Broiled spicy cuttlefish/凉拌墨鱼 /오징어초무침

A few days ago, I bought a few mini pumpkins, the taste is as good as the big pumpkin. Use the same recipe as in http://kkimchi88.blogspot.kr/2012/03/broiled-spicy-cuttlefish.html

前几天，买了几粒迷你南瓜，其味道就和大南瓜一样美味。 采用来自相同的食谱 http://kkimchi88.blogspot.kr/2012/03/broiled-spicy-
cuttlefish.html

                                            Mini pumpkins
                                            迷你南瓜

"Chuseok"/中秋节/추석

"Chuseok"/中秋节/추석

즐겁고 행복 가득한 추석 보내세요~~

15th of August in lunar calendar, is the Thanks Giving Day in Korea, we call it "Chuseok". Happy Chuseok for all my friends~~

一年复一年，又是共庆中秋佳节的时刻，祝贺大家“佳节愉快”

“Songpyeon ”/송편/松糕

" Chusok/추석/秋夕" or Korean Thanksgiving Day is almost  in the air. Are you interested in making the  Songpyeon ? You may refer to  the recipe at http://kkimchi88.blogspot.kr/2014/05/songpyeon-2.html

" Chusok/추석/秋夕" 近在眉梢。 您可有兴趣制作”Songpyeon/송편/松糕 ?您可参阅在http://kkimchi88.blogspot.kr/2014/05/songpyeon-2.html

 的食谱。

15th Sept 2016 ( Lunar Calendar is  August 15th ) is the Thanks Giving Day in Korea, we call it " Chusok/추적".   This year, my daughter is helping me  for making "Songpyeon/송편/松糕“ too。I think  now is the time for me  "to  retire" ^-^, she can make far better than me ,share with you the Songpyeon makes by my daughter......

今年农历八月十五的中秋节是在 9月15日，韩国人称中秋节为 “秋夕/Chusok“。今年，女儿也帮了我做“Songpyeon/송편/松糕“。 也许已是我该 ”退休“的时刻了^-^, 她的手艺远超于我，与您分享她所做的松糕。。。。

" Chusok/추석/秋夕" or Korean Thanksgiving Day, one of the biggest national holidays of the year。 For centuries, it has been common to see an entire Korean family sitting around kneading " songpyeon"( a form of tteok or rice cake) while chatting happily,just one or two days before celebrating this holiday.

"Songpyeon/송편/松糕“ is a stuffed "tteok". Depending on the region, some places use potato or sweet potato starch to make songpyeon instead of rice grains. the ingredients used  to stuff the songpyeon also vary from family to family. Some put red beans,chestnut,jujube or sesame seeds.

There are stories that have passed from generation to generation about the making of songpyeon  :

For the mum or grandma， will tell the grand daughter,  " you  will get a beautiful child if you makes the songpyeon in beautiful shape".

For the unmarried, they can find a beautiful wife or a handsome husband when the songpyeon they make has a beautiful shape......

华族赏月饼过中秋，韩族则吃松饼/songpyeon庆“秋夕”（韩国人称中秋节为 “秋夕”/Chusok/추석)，这是一年内最大的节日之一。历经了多少个世纪，依旧可以见到韩国人，在“秋夕”的前一日或二日，家庭的成员们都会围绕的坐在一起，一边做松饼，必变谈笑风生。

"Songpyeon/송편/松糕“是米糕的一种。依地区而异，有些地区的居民用马玲薯粉或蕃薯粉做面团，一般上的家庭都用米粉。 内陷也有差异，有些是用红豆，栗子，红枣或芝麻。

一代传一代，流传了有关“松饼”的故事：老一辈的妇人家，都会对晚辈女儿家说 ”手儿巧，搓个美松饼，将来好生个漂亮的娃娃 “。

对于未婚者，若搓个美松饼，将来会娶个漂亮的媳妇；或嫁个英俊潇洒的郎君。。。

One of the major foods prepared and eaten during the Chuseok holiday is songpyeon (송편; 松편),a Korean traditional rice cake which contains stuffing made with ingredients such as sesame seeds, black beans, mung beans, cinnamon, pine nut, walnut, chestnut, jujube, and honey. When making songpyeon, steaming them over a layer of pine-needles is critical. The word song in songpyeon means a pine tree in Korean. The pine needles not only contribute to songpyeon's aromatic fragrance, but also its beauty and taste

Songpyeon is also significant because of the meaning contained in its shape. Songpyeon's rice skin itself resembles the shape of a full moon, but once it wraps the stuffing, its shape resembles the half-moon. Since the Three Kingdoms era in Korean history, a Korean legend stated that these two shapes ruled the destinies of the two greatest rival kingdoms, Baekje and Silla. During the era of King Uija of Baekje, an encrypted phrase, "Baekje is full-moon and Silla is half moon" was found on a turtle's back and it predicted the fall of the Baekje and the rise of the Silla. The prophecy came true when Silla defeated Baekje in their war. Ever since, Koreans started to refer to a half-moon shape as the indicator of the bright future or victory. Therefore, during Chuseok, families gather together and eat half-moon-shaped Songpyeon under the full moon, wishing themselves a brighter future.
Hangwa.
(source:wikipedia)

                              Greentea songpyeon before steamed
                              待蒸的綠茶松糕。

                              Greentea songpyeon after steamed.
                              已蒸好的綠茶松糕

                                               White songpyeon...
                                                   白色松糕。。

                    Use the natural colour of grape to make these songpyeon..
                                       取自葡萄的天然色素而做的松糕。。

Pumpkin is  also a good ingredient for making the  yellow colour songpyeon..
                                          南瓜也是做黄色松糕的好材料

                                        Yellow colour songpyeon
                                        黄色松糕

                                              White songpyeon..
                                              白松糕。。