"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!