Kimchi House: October 2016

Tuesday, October 25, 2016

JL Dessert Bar

Surprisingly, "doenjang(Korean soybean paste )" is the sauce for this dessert, we wouldn't feel that if the pastry chef didn't tell us ^-^
First of all, congratulation for the grand opening of JL Dessert Bar, Pastry Chef Justin Lee and thanks one of the pastry chefs for explaining each dessert when she served . It is located at 14,Seolleung-ro, Gangnam-ku, Seoul, Korea.(강남구 선릉로 120길 14) My daughters and I really enjoyed it ~~

感到惊讶，韩式豆酱竟然是这甜品的酱料，丝毫感觉不出来，如果甜品师没向我们透露的话 ^-^
首先，恭祝甜品师 Justin Lee, JL Dessert Bar 的隆重开幕 ;也非常感谢其中一位的甜品师，细心的向我们介绍每一道甜品，当她端上甜品时。JL Dessert Bar座落于 14,Seolleung-ro, Gangnam-ku, Seoul, Korea.。女儿和我享受了美味的甜品~~

Both of my daughters liked this dessert very much~~
两位女儿非常喜爱这道甜品~~

Fruit dessert~~
水果甜品~~

Very impressive for the " jelly sikhye"(sikhye or shikeh is a traditional sweet Korean rice beverage)~~
对于这道甜品中的" jelly sikhye"（sikhye 或 shikeh 是韩国传统用米做成的饮料）印象深刻~~

Macaron with lemon flavor~~
含有浓浓柠檬香味的马卡龙~~

Thanks for the presents from JL Dessert Bar,as souvenir for opening ~~
谢谢JL Dessert Bar所送的礼物，新张启业的纪念品~~

JL Dessert Bar~~

Table setting~~
餐桌摆设~~

One of the corners in JL Dessert Bar, New Zealand style coffee ~~
JL Dessert Bar内的其中一角落,纽西兰式的咖啡~~

One of the corners in JL Dessert Bar~~
JL Dessert Bar内的其中一角落~~

Spoon & Folk~~
汤匙与叉~~

The dishes are from New Zealand, by artisan NZ potter~~
这些盘子都是来自纽西兰，artisan NZ potter的作品~~

Sunday, October 23, 2016

Homemade "Dotorimuk"(Acorn Jelly)/橡子凉粉/도토리묵

"Dotorimuk"/Acorn jelly is easy available at the supermarket in Korea. This was my first attempt to make the acorn jelly ^-^ I went to the mountain for collecting the acorns which was about 5 minutes walk from my house. Squirrels love acorns.
“ Dotorimuk"?Acorn Jelly/橡子凉粉，在韩国的超市都很容易可以买到。这是我第一次尝试做橡子凉粉 ^-^. 我到离我家约5分钟徒步时间就可抵达的山上去捡橡子。松鼠特别喜爱吃橡子。

Dotorimuk (also spelled tot'orimuk) or acorn jelly is a Korean food which is a jelly made from acorn starch. Although "muk" means "jelly", when used without qualifiers, it usually refers to dotorimuk. The practice of making dotorimuk originated in mountainous areas of ancient Korea, when abundant oaktrees produced enough acorns each autumn to become a viable source of food. Like other muk, dotorimuk is most commonly eaten in the form ofdotorimuk muchim (도토리묵무침), a side dish in which small chunks of dotorimuk are seasoned and mixed with other ingredients such as slivered carrots and scallions, garlic, soy sauce, sesame oil, red chili pepper powder, and sesame seeds.

Despite being a rich source of starch and proteins, acorns contain large amounts of tannins and other polyphenols, which prevent the human body from digesting them properly. Harvested acorns must be properly leached of the tannins prior to consumption. Acorns are either collected directly from the ground or knocked off the trees branches. The acorns are opened and their innards ground into a fine orange-brown paste. The paste is then stirred into vats of water and the acorns' fiberis separated from the starch through sieving and settling The starch-water mixture is collected and allowed to sit so that the tannins in the starch diffuse into the water, which is changed several times. The overall soaking time depends on the amount of tannins in the paste.

The now tannin-free starch-water suspension should have an off-white colour. This starch is allowed to completely settle at the bottom of the vat, the water drained away and the paste collected in trays to dry. The dried starch cake is then pulverized and packaged for sale. Dotorimuk is also commercially available in powdered form, which must be mixed with water, boiled until pudding-like in consistency, then set in a flat dish. ( source: wikipedia)

橡子（团栗），广义为山毛榉科栎属的樟、橡、栎、槲等果实（而不是种子）的总称，狭义指栎树的果实，富含淀粉。

“团”有“圆”的意义，因此团栗意为“圆的栗子”。

其果实中的子叶富含大量的淀粉，加之果实产量很大，因此是鹿、鼠、松鼠等哺乳类动物以及松鸦等鸟类秋冬季节重要的食品来源

某些新鲜橡子，比如红橡木的果实，由于富含单宁酸，尝起来非常苦涩，无法直接食用。但是经过适当的处理，比如曝晒，冲洗以及煮熟，橡子的味道是很不错的。有些地方采用草木灰混入沸水，来中和新鲜橡子内的单宁酸。但白栎等树结出的橡子的苦味却没有那么严重.(资料来源：维基百科全书）