Seasoned "Mo-Wee"(Seasoned Fuki )/凉拌峰斗菜/머위 무침

Seasoned "Mo-Wee"(Seasoned Fuki )/凉拌峰斗菜/머위 무침

My husband and I visited a friend  in Go-Chang, South Jeolla Province(고창,전라남도; 高敞,全罗南道). He picked up the "Mo-Wee"/Fuki and prepared this dish for us. Seasoned  the "Mo-Wee"/Fuki with the soy bean paste....
我们夫妇俩到位于全罗南道的高敞，拜访一位好朋友。他在院子里采了峰斗菜，用了豆酱凉拌峰斗菜让我们尝尝。。。

Gochang, the county with glorious cultural assets and history continued since prehistoric age. Gochang has grown to a tour site where you can experience and stay with its various themes: beautiful mountains and sea, heartwarming scene of farm village, and splendid cultural assets. Also, in Gochang, there are gifts of nature everywhere which make it the treasure county of tourism.

Anywhere you go, there is tour site. There are Gochang dolmen site designated as international cultural asset, oddly formed stones and weirdly shaped rocks, Seounsan Mt. called as Nageumgang River of Honam area, Gochangeupseong where Dapseongnori is solely continued, barley field and buckwheat field as blue as in a picture of a sea, Seokjeong hot spring, and beautiful coastline.

Also, Dongri House and Dongri Folk Music Room where you can feel the soul of master Sin, Jaehyo who compiled and made a system of pansori, became a valuable data in the history of Korean pansori. And so many people who love literature are visiting Midang Poetic Literature Hall, built to praise poetic world of Midang Seo, Jeongju, the poet, every year.

People who visit Korea all say that Pungcheon eel and Bokbunja(raspberry wine) is the best. It's because the chewy and rich taste of eel, caught at Pungcheon(where fresh water and sea water meet), and the taste of sweet-smelling Bokbunja(raspberry wine) make unique and exquisite taste.

高敞有从史前时代开始的悠久的历史和灿烂的文化遗迹。在高敞有茂密的森林、蓝蓝的大海、富饶的农村和灿烂的文化遗址，它逐渐成为体验型旅游胜地。高敞郡拥有丰富的旅游资源，被称为旅游文化宝库

被指定为世界文化遗产的高敞支石墓群包括其内，在高敞郡辖内有禅运山，那里有各式各样的奇岩怪石及茂密的森林，可称之为“湖南的内金刚”。此外，有在韩国唯一举行“踏城游乐”的高敞邑城，绿色的大麦田及荞麦田，还有石井温泉，美丽的海岸线等，所到之处尽是美景入眼帘。

这里有将各种清唱（韩国传统歌曲）组合在一起、内中似有申在孝先生气息的桐里故居和桐里国乐堂。此外，高敞郡还有韩国唯一一所清唱博物馆，它为研究韩国清唱历史提供了宝贵的材料。另外还有为纪念未堂徐廷柱先生写的诗而建造的未堂诗文化馆，每年都有许多文人前来敬仰。

来过这里的人都认为从泥滩上捕获的丰川鳗鱼和覆盆子酒堪称美味。之所以如此是因为在淡水和海水交汇处的丰川上捕获的可口鳗鱼与覆盆子酒绝妙地组合一起，其美味妙不可言。

（质料来源：高敞郡网站）

Flower of Fuki../峰斗菜花
Petasites japonicus, also known as fuki (フキ（蕗、苳、款冬、菜蕗）), bog rhubarb, or giant butterbur, is an herbaceous perennial plant in the family Asteraceae. It is native to Japan, where the shoots are used as a vegetable. It has also been introduced to southern British Columbia by Japanese immigrants
(source : wikipedia)

蜂斗菜（學名：Petasites japonicus），別名冬花、款冬或款冬蒲公英，屬於菊科蜂斗菜属，多年生草本植物。雌雄異株，花期約在1－3月。常見生長於山野路邊。原产自日本。

The traditional preparation method for this vegetable involves pre-treating with ash or baking soda and soaking in water to remove harshness (astringency), which is a technique known as aku-nuki (灰汁抜き, literally "harshness removal"). The shoot can be chopped and stir fried with miso to make Fuki-miso which is eaten as a relish thinly spread over hot rice at meals. The bulb-like shoots are also picked fresh and fried as tempura. In Korea, it is steamed or boiled and then pressed to remove water. Sesame oil or perilla oil is added in order to make namul
(source : wikipedia)

"Ganjang Gejang " & "Yangnyeom Gejang"/酱油蟹 & 辣酱蟹/ 간장게장 & 양념게장

                                                                                                                                                                                                                                                                      

                                                          

                                                        

Dear friends, have you tasted the crabs which are marinated in soy bean sauce or red pepper sauce in raw.  Share with you these delicious dishes when I was in Yeosu. (여수/骊水) Yeosu is located midway along the south coast of the Korean Peninsula, surrounded by sea, South Jeolla Province(전라남도/全罗南道）.

亲爱的朋友们，您可曾尝过韩式酱油蟹和辣酱蟹 ？与您分享我在骊水所享用的这两道佳肴，酱油蟹和辣酱蟹。骊水(Yeosu/여수)临海，位于朝鲜半岛的南海岸，在全罗南道 (전라남도/ Jeolla Province ).
醬油蟹（朝鮮語：게장），韓國五大名菜之一，將未經烹調的生蟹放在醬油中醃製而成，當地民眾喜愛直接將白飯加進蟹蓋內與蟹黃一起伴吃，故這道菜色又名「白飯神偷」。
朝鮮傳統醫學認為螃蟹性寒，有助驅除春温

This is the Ganjang Gejang. To prepare ganjang gejang, crabs are first thoroughly cleaned using a brush while submerged in a bowl of water, and are then rinsed to remove the moisture. The crabs are put in a hangari (earthenware crock) and are salted for about six hours. To prepare the sauce, a mixture of ganjang is boiled briefly along with sesame oil, sugar, finely sliced scallions, minced garlic, ginger, and finely shredded fresh red chili pepper. Once the salted crabs are removed from the hangari and placed in a suitable bowl, the hot sauce is poured onto the crabs. An hour later, the ganjang is removed from the bowl and reheated until boiling. It is again poured over the crabs, and the procedure is repeated for a third and fourth time. The dish can be eaten once the sauce is chilled. If using boiled ganjang after it has been chilled, the gejang can be eaten two weeks after preparation, and it can be preserved for longer. A variation involves adding minced beef while the sauce is poured over the crabs, endowing the gejang with more spices. In recent days, some people add lemon, chili pepper, or traditional medicine when making gejang in order to remove the fishy smell and to increase its rich flavor.


Gyeongsang, Jeolla, and Jeju Island are famous for their own characteristic gejang. It is a representative speciality of Yeosu in South Jeolla Province, and a traditional Jeolla cuisine dish.
Gejang or gejeot is a variety of jeotgal, salted fermented seafood in Korean cuisine, which is made by marinating fresh raw crabs either in ganjang (soy sauce) or in a sauce based on chili pepper powder. The term consists of the two words; ge, meaning "a crab", and jang which means "condiment" in Korean. Although gejang originally referred only to crabs marinated in soy sauce, it has begun to be called "ganjang gejang" these days to differentiate it from yangnyeom gejang (양념게장). The latter is relatively a new dish that emerged since the restaurant business began to thrive in South Korea.Yangnyeom" literally means "seasoning" or "seasoned" in Korean but refers to the spicy sauce made with chili pepper powder


Types are divided by crab species, region, and cooking method. Among varieties, beoltteok gejang (벌떡게장) is a local specialty of Jeolla Province and is made with live Charybdis, which are called either beoltteokge (벌떡게) or minkkotge (민꽃게) in Korean. The crab has a hard carapace with a reddish-brown color and is found in the seawater of Korea according to Jasaneobo (자산어보 "Fishes of the Huksan Island"), the first Korean fisheries science book written by the scholar Jeong Yak-jeon (정약전) in 1814. To make the gejang, the crabs are cut into several pieces or used whole if they are not large. One or two days after the beoltteokge have been marinated in a ganjang-based sauce, one can enjoy the gejang which has a fresh and sweet taste. However, beoltteok gejang can not be preserved for a long time, so it is said that the name reflects the fact; beotteok means "quickly" or "immediately" in Korean.
Kkotgejang (꽃게장) is made with kkotge (horse crab), which is the most consumed crab in South Korea. It is also a local specialty of Jeolla Province, and the dish is known for the umami taste. After cleaned, the live crabs are chopped into several pieces, and a mixture of ganjang, sliced scallions, garlic, ginger, chili pepper powder, sesame seeds, salted is poured over them. It can be eaten one day after preparation.
Another local speciality of Jeolla Province is konggejeot (콩게젓) which is indigenous to Gangjin County. The gejeng is made by grinding crabs as small as a bean (kong in Korean) with millstones. The thick ground paste is mixed with salt and gochujang. In Jeju Island, gejang is called gingijeot (깅이젓) made on every fifteenth of March in the lunar calendar at low tide. It is traditionally said that gingijeot is good to cure every illness in the region.

Chamgejang (참게장) is a local specialty of Gyeonggi Province and is made with chamge (Chinese mitten crab) which generally live in the rivers of Korea which flow to the Yellow Sea. Chamge harvested in the Imjin River near the Paju region is especially famous for its unique taste and having a less earthy smell, so for many centuries the crabs were presented to the King of Korea as a delicacy. As demonstrated by the fact that records on chamge can be found in several historical documents regarding fisheries and cuisine such as Jasaneobo, Gyuhap chongseo (Women's Encyclopedia), and the chapter Jeoneoji (전어지) of Imwon gyeongjeji (임원경제지), the dish has been eaten by Koreans for a long time. However, these days pollution in the rivers has decreased the crab's habitat, so chamge is barely found except in Imjin River. Chamgejang is commonly nicknamed "bapdoduk' (밥도둑, literally "a meal thief" or "a rice thief") because it is considered a good dish for arousing one's appetite. The dish is intended to preserve for long periods, so the gejang is saltier than other varieties.^[
Chamgejang is also widely eaten in Gyeongsang Province, and is prepared at every house during autumn to make a banchan (small side dish) for the next summer. The crabs are also caught in rice fields during the harvest season, and female crabs are considered the best because they contain a lot of roe and fatty tomalley
（source : wikipedia)

Yangnyeom gejang, the dish is made with raw crabs and a spicy and sweet sauce of chili pepper powder, and ground Korean pear, onions, ginger and garlic, as well as whole sesame seeds, and sesame oil. In general, the gejang can be eaten a half day after the preparation and consuming the dish within two or three days is best to have its intact spicy and sweet and sour taste. If crabs are first marinated in a boiled and chilled mixture of eakjeok (액젓, filtered jeotgal) and soy sauce before mixing the spicy sauce, the yangnyeom gejang can be well marinated with the latter sauce, and can be preserved longer.(source : wikipedia)
这是辣酱蟹。。。

Abalone Porridge/鲍鱼粥/전복죽

Abalone Porridge/鲍鱼粥/전복죽                                                                     

  

                                                                                 

 

In Korean, we call the Abalone Porridge as "전복죽 ( Jeon-buk-juk). Korean like to eat this porridge, especially when they are sick.Korean do eat the intestine of the abalone in raw by dipping the sesame oil. We do steam it, boil, braise or simmer it in soy sauce,etc.
Today，I am going to share with you another recipe instead of  using chicken broth as in  my previous recipe.
My previous recipe is available at http://kkimchi88.blogspot.kr/2012/04/abalone-porridge.html


在韩国，我们称鲍鱼粥为 “전복죽 ( Jeon-buk-juk)”. 韩国人喜欢吃鲍鱼粥，特别是当身体不适时。韩国人也生吃鲍鱼的内脏，沾上麻油就生吃。我们也用采用不同的烹调法，如蒸，焖等。
今天，我将与您分享另一种烹调鲍鱼粥的煮法，上回我是采用了鸡汤烹调。
上回所写的食谱，可参考 http://kkimchi88.blogspot.kr/2012/04/abalone-porridge.html


Abalone,  from the Spanish abulón), , is a common name for any of a group of small to very large edible sea snails, marine gastropod molluscs in the family Haliotidae. Other common names are ear-shells, sea ears, as well as muttonfish or muttonshells in Australia, ormer in Great Britain, perlemoen and venus's-ears in South Africa and pāua in New Zealand.

The flesh of abalones is widely considered to be a desirable food, and is consumed raw or cooked in a variety of different dishes.

Abalone have long been a valuable food source for humans in every area of the world where a species is abundant.

The meat of this mollusk is considered a delicacy in certain parts of Latin America (especially Chile), France, New Zealand, Southeast Asia, and East Asia (especially in China, Japan, and Korea). In Chinese speaking regions, abalone are commonly known as bao yu, and sometimes forms part of a Chinese banquet. Similar to shark fin soup or bird's nest soup, it is considered a luxury item, and is traditionally reserved for special occasions such as weddings and other celebrations. However, the availability of commercially farmed abalone has allowed more common consumption of this once rare delicacy.

In Japan, live and raw abalone are used in awabi sushi, or served steamed, salted, boiled, chopped, or simmered in soy sauce. Salted, fermented abalone entrails are the main component of tottsuru, a local dish from Honshū. Tottsuru is mainly enjoyed with sake.

Kimchi House: Abalone Porridge/鲍鱼粥/전복죽

kkimchi88.blogspot.kr

본문으로 이동

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。公認最佳產地為日本（乾鮑）及墨西哥（罐頭鮑）。


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)

                Use radish, kelp and anchovy as the ingredients for boiling the broth
                用白萝卜，昆布，江鱼作为煮上汤的材料。。。

                                                                 Fresh abalones..
                                                                 新鲜的鲍鱼。。

                                                      The intestine of the abalones..
                                                       鲍鱼的内脏。。。

                                                  Sliced abalones and the intestine...
                                                  切了片的鲍鱼与内脏。。

                                                 Carrot,mushroom,onion, zucchini...
                                                 红萝卜，蘑菇，洋葱，节瓜。。

                                                                          Boiling the broth..
                                                                         在煮上汤。。。

                                          

                                                  Fry the vegetables and the abalones..
                                                  炒香蔬菜类和鲍鱼。。

    Remove the radish, kelp and anchovy from the broth, pour in the cooked rice..
    取出白萝卜，昆布，江鱼，将白饭加入上汤内。。

                  

                                         Add in the fried vegetables and abalones..
                                         加入炒香的蔬菜类和鲍鱼。。。

                                                             Shell of the abalones ..^-^
                                                             鲍鱼壳。。^-^


Ingredients:
3 big size of abalones
9  mushrooms
rice 400 g ( uncooked rice )
250 g radish
l piece of kelp, 10 x 10 cm
10 pieces of anchovies
9 cups of water
l  onion
l carrot
1/2 of zucchini
v egetable oil/ olive oil or grape seeds oil
1 tsp sesame oil
1 Tsp of perila oil or sesame oil
salt, to taste
pepper


Method:

1. Clean and wash the abalones,  sliced in thin pieces.

 2. Mushroom ,carrot, zucchini and onion, coarsely sliced in small cube form .

3 When we cook porridge, it will take longer time;therefore, I use the high pressure cooker to cook the rice. Set aside.

4. In a fry pan,  heat it up with 1 1/2 Tsp oil,   add in the carrot, zucchini  onion , mushroom and abalones, sprinkle a pinch of salt and pepper, 1tsp of sesame oil, fry until the onion become soft. Remove  all the ingredients from the fry pan.

5. Pour the cooked rice into a cooking ware, add in the broth , stir it well, cook with the medium heat for about 10 minutes...

6. Add  the  cooked ingredients in the  porridge,  mix it well; add in salt .Keep on stirring and cook it till well done.

 7. When it is well done, add in 1 Tsp of perrilla  oil, mix it well. ( If you don't have the perrila oil, you may use sesame oil )

( Is optional whether you want to add in the intestine or not )

五谷饭/Rice with five grains / 오곡밥....2015

 

五谷饭/Rice with five grains / 오곡밥

 

五谷饭，是韩国人在元宵节前夕，家家户户都会准备的饭，韩国人称它为“Ogokbap".在古代，右尤其是在严寒的冬天，缺少新鲜的蔬菜，因此韩国人在秋天，当农作物丰收的时候，就把谷类和蔬菜晒乾储藏起来，在冬天享用。这些蔬菜都是用来当拌饭(bibimbap)的好材料。

Ogokbap or five-grains rice is a kind of Korean food made of a bowl of steamed rice mixed with grains including barley, foxtail millet, millet and soy beans] Ogokbap usually served during the end of winter, especially on the first full moon... of the year (jeongwol daeboreum). In the past, many Koreans ate foods lacking nutritional value during the long winter because such foods were scarce. Anticipating these problems, they dried the grains before the coming of the winter to fulfill the winter’s meals. On the night of jeongwol daeboreum, people would eat ogokbap with ingredients such as walnuts, chestnuts, pine nuts, and beans to provide them with adequate energy. Today, the concept of making ogokbap has been changing. Koreans make ogokbap with many different kinds of grains that do not necessarily mirror those traditionally used in the past. Ogokbap continues to be enjoyed by Koreans for its nutritious and healthful benefits。This are the good ingredients for "bibimbap". 

 

 

 

 

Cheers ! With my homemade raspeberry wine..

韩国人在元宵节前夕，家家户户也都会准备花生和核桃。根据传统习俗，吃了它，一年平安免生皮肤病；也会喝一些酒，一年内，听觉灵敏。

 

 On the eve of lunar calender Jan 15, Korean will take walnuts and ground nuts too. According to the traditional custom, after eating nuts, this will prevent to get skin disease; Korean will also drink a cup of wine, in order to have good hearing through out the year

 

 

On the day of "Daeboreum" , almost all the families in Korea will enjoy the  Ogokbap, all the ingredients for the dishes are vegetables...........................................................

 

在元宵节，家家户户都在享用五谷饭，所有的菜肴，清一色是蔬菜，很清淡 。。

 

 

 

I prepare 9 vegetables dishes , these are the best ingredient for bibimbap...

 

今天准备了九种蔬菜小菜，这些都是韩式拌饭的好材料。。

 

“ U-eong Cha” Burdock Roots Tea/牛蒡茶/우엉차

“ U-eong Cha” Burdock Roots Tea/牛蒡茶/우엉차 Beverage

In Korea, we can either buy the fresh burdock roots or braised burdock roots at the supermarkets. The braised burdock roots that are available at the supermarkets are normally in long and thin form, which are normally used for making "kimbab".

Today, I am going to introduce the "u-eong tea/우엉차/牛蒡茶“( Burdock roots tea). I bought the fresh burdock roots, use my dehydrator ( if you don't have the dehydrator, we may dry it under the sun  ) to dehydrate the burdock roots, fry it  without cooking oil and use it to boil as tea....


韩国的超市，可以买到新鲜或者已炖好的牛蒡。后者，通常是已包装好的，呈长且细状，通常是用来做紫菜饭的用料。

今天，我是向大家介绍“ u-eong tea/우엉차/牛蒡茶。我从市场买了新鲜的牛蒡， 用风干机（ 若您没有风干机，则可以将它嗮乾）这将牛蒡风干，再乾炒一回，然后用来泡茶。。。


The taproot of young burdock plants can be harvested and eaten as a root vegetable. While generally out of favour in modern European cuisine, it remains popular in Asia. In Japan, Arctium lappa is called "gobō" (牛蒡 or ごぼう); in Korea burdock root is called "u-eong" (우엉) and sold as "tong u-eong" (통우엉), or "whole burdock". Plants are cultivated for their slender roots, which can grow about 1 metre long and 2 cm across. Burdock root is very crisp and has a sweet, mild, and pungent flavour with a little muddy harshness that can be reduced by soaking juliennedor shredded roots in water for five to ten minutes.

Dried burdock roots (Bardanae radix) are used in folk medicine as a diuretic, diaphoretic, and a blood purifying agent. Anecdotal reports from the 19th century suggest that this medicinal plant has also been used by the Ojibwa tribe, and today, in form of an ingredient in Essiac tea for the alternative treatment of some cancers. As an oily macerate, it is a component of some cosmetics, shampoos and hair care products.

牛蒡（学名：Arctium lappa）是菊科牛蒡属的植物，又名东洋参、东洋牛鞭菜、白肌人参、吳某、吳帽、夜叉頭、牛菜、鼠粘、蒡翁菜、便牽牛、蝙蝠刺、牛旁、便南牛，果实别名恶实、大力子

習慣使用牛蒡細長的根部切塊與排骨燉煮成「牛蒡排骨湯」，油炒牛蒡絲或是切片後泡茶，或切絲為涼拌菜，據信有減肥和養生等效用。在歐洲中古世紀，牛蒡被當成蔬菜食用，現已不再普遍。東歐和北歐等國還習慣使用其花部做成洗髮精、潤髮精或點心，亦加在茶中入味。

牛蒡的成熟果實（牛蒡子）是常用的中药。牛蒡子性味辛苦寒，可疏散风热、透疹、消肿利咽，用于银翘散、牛蒡汤、透疹汤、瓜蒌牛蒡汤、普济消毒饮等^[。 可做為抗氧化劑。可藉由幫助控制細胞出現突變，進而抵抗癌症。協助過多的液體、尿酸及毒素排出體外。具有抗細菌及抗黴菌的特性。純化血液、恢復肝臟及膽囊的功能、刺激消化及免疫系統作用。幫助癤以及面皰這類的皮膚問題，可減輕痛風以及更年期的症狀。牛蒡根可以用來滋潤頭髮，以促進頭皮及頭髮的健康。

（source: wikipedia)

                                 Use the  dehydrator to dehydrate the burdock roots..
                                 用风干机将牛蒡风干。。。

After the burdock roots are dehydrated, fry it with medium heat without using the cooking oil...
将牛蒡风干后，以中火将它抄一抄，无需加油。。。