Han Jeong Sik "Na Ra Nim Su Ra Sang "/ 韩定食 “ Na Ra Nim Su Ra Sang " / 나랏님 수랏상

Han Jeong Sik "Na Ra Nim Su Ra Sang "/ 韩定食 “ Na Ra Nim Su Ra Sang " / 나랏님 수랏상 Food Tour

2015/02/26 21:38                                          

                                                                           

 

"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)

My youngest daughter dated me out for lunch at this restaurant. a traditional Korean cuisine restaurant " Na Ra Nim Su Ra Sang " in Bundang. This picture is at the counter of the restaurant.

"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。

我家小女儿约了我到这传统的韩食餐馆用餐，位于盆唐的 “ Na Ra Nim Su Ra Sang ".  这照片是该餐馆的接待出。

 

 

           

                                                                  Han Jeong Sik。。。

                                                                  韩定食。。。

                                                            Spicy Octopus Ocellatus..

                                                            辣酱章鱼。。。

 

                                           Marinated the raw crab with Korean red pepper paste..

                                           辣酱鲜蟹。。。

 

                                                                                Salad...

                                                                                沙拉。。。。

                                                 Seasoned " Bom Dong" /봄동 무침

                                                 凉拌春白菜。。。

                                                                      Seasoned eggplant...

                                                                      凉拌茄子。。。

                                           Seasoned " Chwinamul "/Seasoned Aster Scaber

                                                                            Radish kimchi..

                                                                            萝卜泡菜。。

                                               "Deonjang Jigae...",Bean paste soup

                                                豆酱汤。。。

                                                                           Kimchi Pancake..

                                                                           泡菜煎饼。。

                                                                   Barbecued pork belly..

                                                                   烤三层肉。。。

                                                                                  “Muk”/Jelly

                                    Seasoned "Sseumbagwi"  씀바귀 Seasoned Wild Lettuce...

 

                                                                                            Kimchi

                                                                                                泡菜

                                                                  Pickled Garlic Shoots...

                                                                  腌渍蒜花

 

 

                                                                          Seasoned Spinach

                                                                          凉拌菠菜

 

                                             "Dolsotbap" cooked rice in a stone pot..

                                             石锅饭。。。

                                                       Wall interior of the restaurant..

                                                        餐馆内的墙壁装饰。。。

                                                     Behind this wall is the kitchen..

                                                     这道墙的后面是厨房。。

                                                    At the entrance of the restaurant..

                                                    餐馆的入口处。。

                                                   At the entrance of the restaurant..

                                                   餐馆的入口处。。。

                                                           Overview of the restaurant...

                                                           餐馆内观。。。

 

                                           There are a few special  dinning rooms too...

                                            餐馆内还有特别的厢房。。

Tteok Guk/年糕汤/떡국

Tteok Guk/年糕汤/떡국 Korean Rice Cake

                        

  

                                                          

Dear friends, what did you have for your breakfast on the first day of Lunar New Year ? In Korea, we have "Tteok Guk".

亲爱的朋友们，在农历新年的早晨，您是享用那一种美食作为早餐呢 ？ 在韩国，我们在这一天早上，家家户户都会享用年糕汤，这年糕汤，在韩文是被称为 “ Tteok Guk ".
Tteokguk is a traditional Korean dish eaten during the celebration of the Korean New Year. The dish consists of the broth/soup (guk) with thinly sliced rice cakes (tteok - it can be called a kind of rice pasta). It is tradition to eat tteokguk on New Year's Day because it is believed to grant the consumer good luck for the year and gain a year of age. It is usually garnished with thin julienned cooked eggs, marinated meat.
The custom of having a bowl of tteokguk in the morning of New Year's Day to get a year older, and the custom of saying "How many bowls of tteokguk have you eaten?" to ask a person's age.
The broth is generally made by simmering the main protein (beef, chicken, pork, pheasant, seafood) in a ganjang seasoned stock. The stock is then strained to clarify the broth and long cylinder-shaped garaetteok are thin-sliced diagonally and boiled in the clear broth. Garnish is added before serving; the garnish may vary by region and personal taste, but usual staples are pan-fried julienned egg yolks and whites, gim and spring onions.


韩国人在农历新年年初一的早晨，举家大小一起享用年糕汤。 这年糕汤的主要材料是用被切成薄片的圆形年糕,韩国人称它为 "garaetteok"（是用米作为材料），再加上上汤。这上汤，可分为牛肉汤，鸡汤，煮汤，雉鸡汤，或海鲜汤. 同时也配上一些其他的佐料，如饺子，肉片，鸡蛋或紫菜等。
吃了年糕汤，就意味着长大了一岁。若有人问你 “ 吃了几碗年糕汤？”，也即表示是问您 “几岁了”。。。
(source : wikipedia)

Happy Lunar New Year / 新年快乐/ 새해 복 많이받으세요...

새해 복 많이받으세요...

These are triplet from the TV programme " Return of Supermen". Their names are " 대한",  " 민국", " 만세", in Hanja is "大韩民国万岁". This photo is from the calendar that I have.

With these triplet, we greet all of you " Happy Lunar New Year "

这三位孪生兄弟是电视综艺节目“超人回来了”中的主角之一。他们的名字是" 대한",  " 민국", " 만세", 也即 "大韩民国万岁". 非常逗人疼爱 的小朋友。。。这张照片是取自我所拥有的日历。

谨此与这三位孪生兄弟敬祝大家 “ 新年快乐，万事如意”。

Abalones /鲍鱼/전복

Abalones /鲍鱼/전복 Seafood

    

                      

Abalones,  received as a gift from a friend. My youngest daughter is screaming while she notices that the abalones are still alive ^-^ ^-^.

鲍鱼，收到了朋友送来的礼物。我家小女儿，当她见到了那活生生的鲍鱼，惊讶的叫了起来 ^-^ ^-^..


Haliotis, common name abalone.This genus used to contain 6 subgenera. These subgenera have become alternate representations of Haliotis. The genus consists of small to very large edible sea snails, marine gastropod molluscs.


The shells of abalones have a low, open, spiral structure, and are characterized by having several open respiratory pores in a row near the shell's outer edge. The thick inner layer of the shell is composed of nacre (mother-of-pearl), which in many species of abalone is highly iridescent, giving rise to a range of strong changeable colors, which make the shells attractive to humans as decorative objects, in jewelry, and as a source of colorful mother-of-pearl.


The exterior of the shell is striated and dull. The color of the shell is very variable from species to species which may reflect the animal's diet. The iridescent nacre that lines the inside of the shell varies in color from silvery white, to pink, red and green-red to deep blue, green to purple.


The animal shows fimbriated head-lobes. The side-lobes are also fimbriated and cirrated. The rounded foot is very large. The radula has small median teeth, and the lateral teeth are single and beam-like. There are about 70 uncini, with denticulated hooks, the first four very large. The soft body is coiled around the columellar muscle, and its insertion, instead of being on the columella, is on the middle of the inner wall of the shell. The gills are symmetrical and both well developed
By weight, approximately 1/3 of the animal is edible meat, 1/3 is offal, and 1/3 is shell


鮑魚，古稱鳆，又名鏡面魚、九孔螺、明目魚、將軍帽，（美式英文：abalone, 英式英文：ormer）是一種海生軟體動物，屬於腹足綱鮑科的單殼海生貝類。棲石質河岸，以藻類為食。
鮑魚除了是海中的软体动物外，亦是中國傳統的名貴食材，古稱鰒魚，山珍海味中的一種。漢朝王莽就愛吃鳆鱼。曹操喜欢吃鳆鱼，曹操死后，曹植曾向徐州刺史臧霸要二百只來祭祀。 鮑魚通常在水溫度稍低的海底出產。出產地有日本北部、中國東北部、广东南海北部湾、北美洲西岸、南美洲、南非、澳洲等地
鮑魚是四大海味：鮑、參、翅、肚之首。種類甚多，有少部份鮑魚新鮮急凍，亦有製成罐頭，或曬製成乾貨。當中乾鮑按一斤重量有多少個分為「十頭」、「八頭」等，十頭即指一斤內有十個。頭數越少，鮑魚越大，亦越昂貴。
上等鮑魚常製成乾鮑，當中一種被稱為「溏心鮑魚」。「‎‎溏心」是指乾鮑中心部份呈不凝結的半液體狀態，將乾鮑煮至中心部份黏黏軟軟，入口時質感柔軟及有韌度，要製作溏心鮑魚需要經過多次曬乾的程序。鮮鮑魚並沒有溏心。新鮮鮑魚則多以清蒸方式處理。
(source : wikipedia )
Abalone Porridge/鲍鱼粥/전복죽
Recipe is available at /食谱在 ：
http://kkimchi88.blogspot.kr/2012/04/abalone-porridge.html