Thursday, December 21, 2017

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

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

With my best  wishes for "Happy Winter Solstice" to all of my friends ~~
恭祝大家 “冬至愉快” ~~
Red Bean Puree with glutinous rice balls is served on the winter solstice, we call it "Patjook" in Korean.
今年的 12月21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。。。。
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 )
Recipe is available at…/red-bean-puree-patjook_8653.…

Monday, November 20, 2017

Korean Traditional Cakes /韩式糕点/ 떡

Dear friends, have you ever tasted the Korean traditional cakes ?
亲爱的朋友们, 您可曾品尝韩式糕点?

Wednesday, November 15, 2017

Kimchi /泡菜/김치

Harvested the   Korean cabbages, radish from my weekend farm and made the kimchi ~~
从周末农场摘下的大白菜和白萝卜, 做了泡菜~~

The end of my weekend farm activity in autumn/秋季周末农场之落幕~~

Winter is almost around the air ! This indicates that now is the harvest season~~ I am looking forward to having the weekend farm activity in 2018~~
冬季已近在眉梢 ! 这意味着秋季丰收的季节~~期待2018年的务农活动~~

Friday, November 10, 2017

Autumn Leaves in Bundang/盆唐之枫叶~~

Dear friends, share with you the  autumn leaves in Bundang~~

Wednesday, November 8, 2017

Green Onion Kimchi/青葱泡菜/파김치

Dear friends, Spring/green  onions kimchi, is it very new to you....Harvested the spring onions from my weekend farm and made this kimchi ~~


 spring onions 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

1. Wash the spring onions, 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 onions  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  for marinating it, the taste will be better).( Korean pear,the skin is brown color)


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


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: kkimchi 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)

Wednesday, November 1, 2017

Desserts or Breads/点心还是面包?

Dear friends, do you like desserts or breads ? ^-^
亲爱的朋友们,您喜欢点心还是面包呢? ^-^