"Shabu Shabu Ssambap"/火锅蔬菜饭/샤브샤브쌈밥

"Shabu Shabu Ssambap"/火锅蔬菜饭/샤브샤브쌈밥   2013/03/20 15:21

On the 17th Mar 2013, my eldest daughter invited our family to have lunch at a restaurant in Seoul,
“珍象”,a Korean restaurant. We have"Shabu shabu Ssambap",each client has his own set of meal....
2013年3月7日，我家老大邀请家人到首尔一家韩式餐馆用午餐，“珍象” 是一间韩式餐馆。我们点了火锅蔬菜饭，每人一套餐。。。

This is the first time I taste the cucumber kimchi with ice,the cabbage kimchi is well" wrapped" too, is not commonly seen in other restaurant...
这还是我头一次嚐到黄瓜泡菜配上冰块，高丽菜泡菜也包裹的巧小玲珑，这是鲜见的。。。

Side dishes before we started our meal...
正餐前享用的小菜。。。

Rice was wrapped by the lettuce and garnished with mushroom and egg...
用生菜包裹着饭团，饭团上还加上了蘑菇和蛋丝。。

Dip the sliced beef in this hot wok..
在这火锅内将牛肉片汤熟。。。

After enjoying the main dish, noodles and rice cakes was served...
享用了正餐后，服务员端来了面条和米糕·.。。

Place the noodles , rice cakes and vegetables in the hot pot.....
在火锅内放入面条，米糕和蔬菜。。。。

Here it was the noodles & rice cakes...
这就是煮好后的面条和米糕。。

This was the red bean dessert after meal...
这是韩式红豆糕点。。

This was the Korean cinnamon tea....
韩式桂花茶。。。

At the entrance of the restaurant....
餐馆的入口。。

At the entrance of the restaurantit ,has run for business for more than 20 years...
餐馆的入口处。。。这餐馆已营业了20多年。。

" Hotteok"/韩式烧饼/호떡

" Hotteok"/韩式烧饼/호떡 Korean Rice Cake 2013/03/15 16:00   http://kkimchi88.blog.me/70162569850

In South Korea, ready-made dry hotteok mix is commercially available  at the supermarket .The mix also comes with a filling consisting of brown sugar and ground peanuts or sesame seeds. It is very easy to make......
It is really good to have a piece of hot Hotteok in winter...Please enjoy the Hotteok while it is still hot, otherwise, it will not be  delicious...

在韩国的超市可以买到已配好的包装烧饼粉，这还包括了黑糖，花生，芝麻馅料。。非常容易做。。在冬天来一块热烘烘的烧饼，那是最好不过了。。。一定要趁热吃哦。。

Hotteok is a variety of filled Korean pancake, and is a popular street food of South Korea. It is usually eaten during the winter season.

The types of hotteok have been changing continuously although many favour the traditional cinnamon and peanut filling. Many variations have developed since the early 21st century, such as green tea hotteok, pink bokbunja hotteok, corn hotteok, and more.
 Commercial "hotteok" products are developed and and sold by companies "Samyang", "Ottogi" and "CJ". The products are designed to be able to cook at home.

The dough for hotteok is made from wheat flour, water, milk, sugar, and yeast. The dough is allowed to rise for several hours. Handful-sized balls of this stiff dough are filled with a sweet mixture, which may contain brown sugar, honey, chopped peanuts, and cinnamon. The filled dough is then placed on a greased griddle, and pressed flat into a large circle with a special tool with a stainless steel circle and wooden handle as it cooks.
(source: wikipedia)

These are some Hotteok mix available at the Korean supermarket...
这是其中一些在超市可买到的烧饼粉。。

Mix all the ingredients，add in the filling and make it for small balls...
拌均所有的材料后，包上馅料，将它搓成小圆形。。。

Use the spatula to flatten the dough...
将小面团压扁成薄片。。

Pan fry it till both sides are golden brown colour..
将两面煎成金黄色。。。

Ingredients:
one package of Hotteok mix
cooking oil

Method:

1. Add the yeast to the lukewarm water,  thorougly dissolved.

2. Mix the flour and the yeast, knead it for 5- 10 minutes, to form an elastic  dough.

3. Divide the dough into small balls.

4. Flatten the balls respectively.

5. Put the filling on the surface of the dough and seal it, make it to become the balls again.

6. Heat the fry pan with cooking oil,place the dough on the pan, use the spatula to flatten it.

7. Pan fry it till both sides are golden brown colour.

8. Enjoy  the Hotteok while it is still hot.

"Ban-dal-sokk-bak-ji" Half-moon radish kimchi / 半月形萝卜泡菜 / 반달섞박지

"Ban-dal-sokk-bak-ji" Half-moon radish kimchi / 半月形萝卜泡菜 / 반달섞박지 Kimchi 2013/03/13 15:40   http://kkimchi88.blog.me/70162300279

In Korean,"Ban-dal / 반달 " means "Half-moon"...This is one of the Kimchi that my mother-in-law liked to make it for my father-in-law ....

在韩文，“Ban-dal / 반달” 的意思是 "半月“。。。这半月形萝卜泡菜是家婆喜欢做给家翁品尝的。。。


Ingredients:
2 big radish ( about 1 kg)
spring onion 100 g
coarse salt 1/4 cup,sugar 2 Tsp ( use to sprinkle on the radish)

kimchi stuffing:
glutinous rice paste 1 1/2 cup
red pepper powder 1 cup
anchovy sauce 2/3 cup
garlic 4 Tsp,minced
ginger 2 Tsp,minced
salt 1 Tsp ( after mixed well all the ingredients,taste it whether salty or not, add in some more or reduce)
sugar a little
 fresh  Korean pear juice 3 Tsp, ( optional )

Method:
1 Peel, cut the radish into 1.3cm thick , half-moon shape.
2. sprinkle the radish  with 1/4 cup of salt and 2 Tsp of sugar and toss. Let sit for 1 hour,rinse and drain.
3. Cut the spring onions, about 2cm long.
4. In a bowl,mix all the above ingredients well.
5. Put the radish in a container. Store at room temperature for one day. After a day,taste the  broth to see if it has begun to ferment. If it has,refrigerate for at least l week before serving

材料：
大萝卜2 个 （每个 大约  1 kg）
青葱 100g
粗盐 1/4 杯 及 白糖 2 Tsp （ 用来撒在 切好的萝卜上）

醃料：
糯米胡  1 1/2 杯
辣椒粉  1 杯
韩式江鱼子露 2/3 杯 ( 멸치액젓 / Anchovy sauce )
蒜蓉  4 Tsp
姜蓉  2 Tsp
盐      1  Tsp （将所有的醃料加入萝卜块后，若太淡，可随个人的喜好多加一些盐和糖）
白糖 少许
韩国梨汁 3 Tsp （ 不放也可以。韩国人在制作泡菜时喜欢加入梨丝和鲜梨汁，做出来的泡菜，味道会更好）

做法：

1.  将 萝卜切皮后. 切成约 1.3cm 厚的半月形。 2.  将 1/4 杯的粗盐和 白糖2Tsp，加入罗卜块，醃渍 1 小时后，濾乾水分
3.  青葱切成小段，约2cm长
4.  将所有的醃料调好，加入萝卜块，青葱中，轻轻地拌均
5. 已拌好的萝卜块，放入保鲜盒，置于室温阴凉处 1 天，待发酵后，放入冰箱保存。约 1周后可食用。

"Du-reup "Aralia Elata/辽东楤木/두릅

"Du-reup "Aralia Elata/辽东楤木/두릅 Vegetable 2013/03/11 22:01   http://kkimchi88.blog.me/70162097208

Spring is around the corner, now is the season for Korean to enjoy the shoots of Aralia elata..。Today ,I am going to share with you a very simple way to enjoy this vegetable...

春天的脚步已接踵来临，又是韩国人享用辽东楤木的时刻。。。今天和大家分享一种很简单的吃法。。

In Korean cuisine, the shoots of Aralia elata is called dureup are used for various dishes, such as dureup jeon (두릅전), that is a variety of jeon (pancake-like dish) made by pan-frying the shoots covered with minced beef and batter.
Dureup namul (두릅나물), also called dureup muchim (두릅무침) is a dish made by parboiling dureup seasoned with gochujang (chili pepper paste).
It is also common to eat Aralia elata as Dureup bugak (두릅부각), fried shoots of the plant coated with glutinous rice paste, usually served along with chal jeonbyeong (찰전병), a kind of pancake made by pan-frying glutinous rice flour.
Aralia elata or Japanese angelica tree is a woody plant belonging to the family Araliaceae

It is an upright deciduous small tree or shrub growing up to 6 m in height, native to eastern Russia, China, Korea, and Japan.
In Japan it is known as tara-no-ki (Katakana: タラノキ/Kanji: 楤木), and in Korea as dureup namu (두릅나무). It prefers deep loamy soils in partial shade, but will grow in poorer soils and in full sun. The plant is sometimes cultivated, often in a variegated form, for its exotic appearance.
(source : wikipedia)

                                             Shoots of Aralia elata..
.

                                After removing the bottom part of the shoots...

Ingredient:
Shoots of Aralia elata 100 g
red pepper paste with vinegar

Method:

1. Remove the bottom part of the shoots and wash it..

2. Boil a pot of water, blanch it in the boiling water.

3. Remove from the boiling water...

4. Dip the red pepper paste with vinegar sauce when you eat....  

 

Crab Cucumber Roll/蟹肉黄瓜卷/게맛살오이롤

Crab Cucumber Roll/蟹肉黄瓜卷/게맛살오이롤 Rice/Noodles 2013/03/08 13:43

Today, I make the crab cucumber roll with the Korean red pepper paste, if you don't like the spicy food, you may use the mayonnaise to substitute it...

今天，我做了韩式辣椒酱蟹肉黄瓜卷，如果您不喜欢辣的食物，可以用沙拉酱代替辣椒酱。。。

One of the crab meat sticks available at the Korean supermarket ...

韩国超市所售卖的其中一种牌子蟹肉条。。

Use the peeler to peel  to peel the cucumber as thin as possible, sprinkle some salt on it, set aside for about 15 minutes...

用削刀削黄瓜，越薄越好，撒些盐，醃约 15 分钟。。。。

                                    Boil one egg and chop it...

                                    煮一粒蛋，切成细粒状。。

                 Cut the crab meat sticks for 4 portions and tear it into pieces...

                 将蟹肉条切成4段，用手撕成细条。。。

Add in the sugar,vinegar,salt in the rice and stuff it in the mould; if you don't have the mould, you may use your hand...

在饭内加入糖，醋和盐，拌均后将饭放入模型内；若您没模型，就用手吧。。。

                                      Make the rice in small long roll...

                                      把饭做成小长条状。。

If you don't like the spicy food, you may use the mayonnaise to substiture the red pepper paste..

如果您不喜欢吃辣的，可用沙拉酱代替辣椒酱。。.

Ingredients:
cooked rice  1 bowl
1 cucumber
2  crab meat sticks
Korean red pepper paste  2 Tsp or a little more / mayonnaise 2 Tsp or a little more
a pinch of pepper
black sesame seeds ( optional )

seasoning for the rice:
sugar 1 tsp
vinegar 1 Tsp
a pinch of salt

Method :
1. Mix the rice with the sugar,vinegar and salt, stuff the rice in the mould to make short long roll. If you don't have the mould, you may use your hand.

2. Use the peeler to peel the cucumber and sprinkle salt on it, set aside for about 15 minutes.

3. Boil an egg and chop it for small pieces.

4. Cut each of the crab meat stick  for 4 portions,you may use your hand to tear the crab meat sticks.

5. Put the chopped egg, crab meat in a mixing bowl and add in pepper, red pepper paste or mayonnaise .

6. Use the peeled cucumber to roll the rice and place the crab meat mixture on top of it. Garnish it with black sesame seeds (optional).

"Once upon a time..Lunch Box"/昔日的便当饭盒/옛날 도시락

"Once upon a time..Lunch Box"/昔日的便当饭盒/옛날 도시락 Rice/Noodles 2013/03/05 18:50

Dear friends, do you know what are these ? These are the lunch boxes for students in Korea in 1960s / prior to that.....Now, these are also available in certain restaurants in Korea ! For those who are in their 50s - 60s, they like to go there for sweet memories; for the youngster, they are anxious to experience  how the Korean ate the lunch box in the past.
In 1960s or prior to that, Korea was not well developed. For most of the students, they brought the lunch box  only with  rice and kimch to school, if there was a fried egg in the lunch box, he or she was from rich family.....
At that time, every school used coal briquettes for fuel in the winter,therefore, the students put their lunch boxes on the top of the heater to warm it up..
Not the fried rice, was the white rice and kimchi,therefore, the students would use their both hands to shake the lunch boxes, to mix the rice and kimchi well...
If you are anxious to get this experience, don't miss the opportunity when you visit Korea, especially when you visit Nami Island  （南怡岛/  남이섬), these is a restaurant for this meal...

Once in a while, I will make this lunch box for my husband...just to experience it..

I use the old fermented kimchi...

Chop the kimchi and fry it with perilla oil...

"Bangjja" Brassware/黄铜器皿 ( 鍮器 ) /（유기 (방짜)

"Bangjja" Brassware/黄铜器皿 ( 鍮器 ) /（유기 (방짜) Kitchen Ware 2013/03/04 16:57   http://kkimchi88.blog.me/70161259386

This set of Korean traditional bronzeware was displayed on the exhibition that I visited on 2nd Mar 2013. It is called " Bangjja" or " Yugi".  It is made up of an alloy of copper 78% and tin  22% and has subtler colors. When containing boiled rice, the warmth lasts long compared with stainless steel ware...

在 3月2日去参观一项展览，展览会上展出这一套传统的韩国黄铜器皿。韩文称它为 “Bangjja”或者“Yugi”，他是采用铜 78% 和 锡 22% 的合金制成的。

Bangjja, also known as yugi, is a Korean type of hand-forged bronzeware. A complete set of bangjja includes dishes, bowls, spoons and chopsticks. The main difference between Korean bronzeware or Banjja from other bronzeware is the alloy ratio of copper to tin. The Bangjja contains much more tin than other bronzewares (Cu:Sn = 78:22 as volume) while the normal ratio of tin to copper is 1/9. Due to this compositional difference, bangjja (unlike other kinds of bronzeware) can be sterilized. For this reason, it has historically been used as tableware for the royal families of Korea. Bangjja is used for the traditional presentation of Korean royal court cuisine (surasang).

（ source : wikipedia)