凉拌菠菜/시금치무침/Spinach with sesame salt

韩国人很少用食用油来炒蔬菜，一般上都是将蔬菜轻轻一汤，再加上调味料。

（This recipe is written in Chinese & English)

材料：
一把 菠菜
蒜蓉  1 tsp
青葱粒  1 Tsp
芝麻 1 tsp
盐 少许
麻油 1 tsp

做法：
1.  煮一小锅的水，
2.  将菠菜洗干净后，放入热水中轻轻一汤，马上捞起，放入冷水中泡一下，马上又捞起，
3.   用双手挤出波菜中的水份，
4.   将菠菜放入碗里，加上蒜蓉，青葱粒，芝麻，麻油及盐调味即可。

 Korean  rarely use vegetable oil to fry vegetables. normally, they blanch the vegetables in the hot water, add in seasonings....

Ingredients:
one bunch spinach
garlic  1 tsp, minced
spring onion, 1 Tsp, chopped
sesame seed  1 tsp
salt, to taste
sesame oil 1 tsp

Method:
1. Boil the water,
2. Wash the spinach,blanch in boiling water; take it out immediately, immerse it in the cold water,take it out    
      again,
3.  Put the spinach in your palm and press out the water,
4.  Put the spinach in a big bowl, add in garlic,spring onion,sesame seed, sesame oil and salt to taste.

炸豆腐皮饭/Fried Bean Curd Rice/유부초밥

若妳到韩国的超级市场，在冷藏部，就可买到包装的炸豆腐皮（초밥용유부/ Fried Bean Curd);除了炸豆腐皮外，还有一，两包的调味料。。。（This receipt is written in Chinese & English )

材料：
炸豆腐皮一包 （ 约 90g，8 片）
饭 200g
鸡蛋 一粒，煎成薄片，切成小片状
节瓜 20g，切成小粒状
红萝 20g，切成小粒状
醃渍黄瓜片，切成小片状 （ 8 片）

做法：
1.  先将鸡蛋煎成薄片，切成小片状，
2.  用油将材料中的节瓜，红罗卜炒熟，加入盐调味；再加入饭，一起炒至香，
3.  在一大碗中，将以炒好的饭，加入事先煎好的鸡蛋和包状的调味料，拌均，
4.  将调好的饭，塞入炸豆腐皮内，在饭的中央之处，放一块醃渍黄瓜片。
（ 我喜欢不用包装的调味料，而是用醋和糖加入饭内调味）

If you go to the supermarket in Korea, Fried Bean Curd is available at the cold storage section. Fried bean curd and some seasonings are packed in the package....

Ingredients:
fried bean curd l package ( about 90g, 8 pieces ),
cooked rice 200g,
egg, fried thin and  cut into small pieces
zucchini 20g, sliced and cut into small cubes
carrot 20g, sliced and cut into small cubes
pickle cucumber,sliced into small pieces ( 8 pieces )

Method:
1. fry the egg, thin, cut into small pieces,
2.  fry the zucchini,carrot with pinch of salt; add the cooked rice to fry,
3.  In a big bowl, put in the fried rice,fried egg and the seasoning provided,mix it well,
4.  put the mixture in the fried bean curd, at the center, insert a piece of pickle cucumber
( I don't like the seasoning provided in the package, therefore, I use the vinegar & sugar to substitute it)

단팥죽 /（红豆羹/粥）/Red Bean Puree " Patjook"

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 21 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 )

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)

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

Red Bean Puree with glutinous rice balls is served on the winter solstice, we call it "Patjook" in Korean.

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

빙어 / Hypomesus olidus

  Hypomesus olidus, 빙어) ，分布于韩国和日本北部，向北至阿拉斯加沿岸。。。。。。在韩国的超级市场所售卖的빙어，一般上都是冰冻的，鱼的体积大约是 6-7cm。若能买到鱼肚子里充满鱼卵的빙어，那就更加美味可口。。。

材料：
 （Hypomesus olidus, 빙어 )  200g，
食用油少许，
盐少许

做法：
1. 将从超市买回来的빙버解冻（在韩国的超级市场，一般上都是售卖冰冻的），撒上少许盐调味。
2. 在镬 （ fry pan ）内放少许的食用油，油热后，放入鱼，煎至金黄色即可。

( p/s : 빙어   : 中文名字是 ：池沼公鱼 ）

Chuncheon Dal Galbi/春川辣酱鸡排/춘천닭갈비

If you go to the Korean restaurant for having "Chuncheon Dak Galbi", after having the dish, the waitress will fry the rice on the pan with the gravy left,laver ("kim"),perilla leaves,sesame oil, is very delicious..
若您到韩国餐馆去享用春川辣酱鸡排，享用了正餐后，服务员会为您在烤盘上炒饭，配上吃剩的鸡排酱料，加上紫菜，麻油一起炒，非常可口。。。

Dak galbi, also romanized dalk galbi, is a popular South Korean dish generally made by stir-frying marinated diced chicken in a gochujang (chili pepper paste) based sauce, and sliced cabbage, sweet potato, scallions, onions and tteok (rice cake) together on a hot plate. It is a local specialty food for the city of Chuncheon, Gangwon Province, where dak galbi originates. Because of its origin, the dish is also called Chuncheon dak galbi.
It is said that dak galbi appeared after the late 1960s as an inexpensive anju (food that is eaten while drinking) in small taverns, on the outskirts of the city to replace the comparatively expensive gui dishes which are grilled over charcoal. The dish has spread to the main districts of Chuncheon, where the livestock industry thrives and offers fresh ingredients with no need for refrigeration. There is a street known as dak galbi golmok (dak galbi alley) which has a high concentration of dak galbi restaurants. Due to the city's northern location, it is a common destination for conscripted soldiers on leave.

Despite the fact that its name means chicken ribs, there is no rib meat in dak galbi.
The city of Chuncheon has held an annual autumn festival dedicated to dak galbi since 2005

辣酱鸡排或被称为春川辣酱鸡排，原自韩国的江原道，春川，故此被取名为春川辣酱鸡排。虽然这道菜的菜名是鸡排，但事实上并非采用排骨为主要的材料；有些是采用整只鸡或单采用鸡腿，加上韩式辣椒酱，辣椒粉，韩式酱清，蕃薯，红萝卜等配料而煮成的一道菜肴。
据说，这道菜在1960年后期开始兴起，成为一般小市民的廉价配酒小菜。
在春川市，还有一条街道被取名为“春川辣酱鸡排街”呢！
自2005年起，春川市每年秋季都举行“春川辣酱鸡排庆典”。
(source: wikipedia)

Ingredients:
chicken 1 ea
leek/ green onion 1 ea
sweet potatoes 1 ea
perilla leaves 5 ea
cabbage 120g
onion 1/2 ea
carrot 1/3 ea

seasonings:
Korean red pepper paste 3 Tsp
red pepper powder 1 Tsp
soy bean sauce 1 Tsp
corn syrup 3 Tsp
rice wine 1 1/2 Tsp
minced garlic 1 tsp
ginger juice 1 tsp
sesame oil 1 Tsp
roasted sesame seeds 1 tsp
pepper 1/2 tsp

Method :

1. Cut the chicken into bite-sized pieces and marinate it with ginger juice and pepper.

2. Slice the onion,carrot,leek/spring onion,cabbage,sweet potatoes,perilla leaves into pieces.

3. Mix the red pepper paste,red pepper powder,soy bean sauce,corn syrup,rice wine,minced garlic,sesame oil,sesame seeds in a bowl.

4. Marinate the chicken with the seasoning sauces for about 30 to 40 minutes.

5. Add in the carrot,sweet potaotes,leek/spring onion,onion,perilla leaves to the marinated chicken and cook it till well done.

6. Serve hot.

覆盆子酒（복분자술/Raspberry wine)

每年的夏季是覆盆子(복분자/Raspberry)丰收的季节，也是我釀覆盆子酒，覆盆子果汁，覆盆子果酱的时刻。。。。。在韩国的고장 ( Ko-chang) 是盛产覆盆子的地区之一。。。。



果酒是用水果酿造的酒，是人类最早学会酿造的酒，早在6000年前苏美尔人和古埃及人已经会酿造葡萄酒了。
自然界中的单糖大部分存在于各种水果之中，主要为葡萄糖和果糖，水果中的糖在合适的温度和湿度条件下，就可以被自然界中存在的微生物发酵产生酒精。早在几万年以前，人类已经会贮存食物，采集贮存的水果。经一段时间后，就会自然产生酒精。尤其在湿度较高的欧洲，对酒精比较敏感的孕妇吃了这种水果可能会流产。经过几万年的自然选择，欧洲的白种人对酒精都有了一定的抵抗力，大部分人喝酒脸不变色；而在亚洲因为冬季气候寒冷又干燥，水果不容易发酵，缺乏这种自然选择的机会，因此黄种人酒精过敏的比例较高，大部分人喝酒都会脸红



材料：
覆盆子 5kg
韩式白酒 （含酒精浓度 25%，30% 或35%） 1.8L　瓶装，４瓶

容器：
大型玻璃瓶一个

做法：
１.　将覆盆子倒入玻璃瓶内，在倒入韩式白酒
２.　将瓶口密封。最少要３个月后才可以打开盖子，取酒喝。

（ｐ／ｓ：　因为我先生不喜欢在酒中加糖，所以我没加。如果喜欢酒中带点甜味，可以随个人的喜爱加入糖量）

覆盆子米糕(복분자 케이크/ Raspberry Rice Cake)

韩式传统米糕，主要的材料是以白米粉或糯米粉制成，而非面粉。把白米或糯米洗干净后，泡浸在水中；夏天约需 5 -6个小时，冬天则 6-8个小时。泡浸后，濾乾水份，拿到米糕店(떡집)去磨成粉状。所采用的都是天然色素，如艾草粉（쑥가루)，南瓜粉(단호박가루),綠茶粉(녹차가루),覆盆·子·汁(복분자즙) 等。。。。
The main ingredients for the traditional Korean rice cake are rice powder or glutinous rice powder, not flour.Wash the rice or glutinous rice ,soak in the water for 5-6 hours in summer, for 6-8 hours in winter.Rinse and drain, bring it to the rice cake shop to grind. Use the pumpkin powder,green tea powder ,raspberry powder,etc for colouring instead of artificial colouring..

I used the raspberry syrup that I made for myself, rice powder and sugar to make this raspberry rice cake.
( This recipe is written in Chinese & English)

材料：
白米粉 5 cup
白糖 5Tsp
水 5 Tsp （照片中的米糕，我使用覆盆子汁代替了水）（p/s ：虽然食谱上是写 5 Tsp，但还是要看看白米粉的湿度，也许要多加一些，这就要靠多做，用手触摸粉的感觉，从中取得经验）
红枣 少许，南瓜子，松子 做装饰用

做法：
1. 先煮滚一锅的水，待用。在韩国有专用来蒸米糕的锅，称为“물솥“
2. 将白米粉和覆盆子汁混合均匀后，放入筛子筛 2次。如果覆盆子汁加的太多，成了糊状，很难筛；若配的好，筛出来的米粉，是很轻盈
3. 把白糖加入已筛过的米粉内，混均后，放入竹制的蒸笼里（대나무찜기)。在未放入蒸笼之前，蒸笼内要放一块与蒸笼面积一样大的紗布 （시루밑)，然后才轻轻的将米粉放入
4.将竹制蒸笼内的米粉，表面弄平
5.将蒸笼放在已煮滚热水的锅上，蒸 20-25 分钟。熄火，先不要打开蒸笼的盖子，让它在锅上待上 5 分钟后，才将蒸笼离开锅子
6. 在一大碟子上铺上一张大张的塑胶纸（可利用塑胶袋，将它剪开，平铺在碟子上），将蒸笼内的米糕倒在碟子上；再用另一个大碟放在米糕的表面，将下面的碟子连同米糕一起倒反过来，拿掉塑胶纸
7.趁热的时候， 在米糕的表面放上红枣，南瓜子，松子作装饰

Ingredients:
rice powder 5 cup ( soak the rice in the water and grind it)
sugar 5Tsp
water 5 Tsp (p/s:even though the amount required is 5 Tsp as stated in the recipe, it still depends on the rice powder,whether it is still wet or dry after grinding. You may add some more water or reduce, you have to learn it from your experience ; from the feeling when you touch the rice powder) ( For making this cake, I used raspberry juice instead of water )
Dried red dates,pumpkin seeds and pine nuts as decoration.

Method:
1. Boil the water, set aside. In Korea we have special  water pot for steaming the rice cake,we call it "물솥"
2. Mixed the rice powder, raspberry juice, sift for twice. If  it is too wet, is difficult to sift; in contrast,the mixture should be very light and soft.
3. Add in the sugar,mix well. Put the mixture in the bamboo steamer (대나무찜기).Before you put it, should put a piece of cloth (시루밀) in the steamer,sprinkle some sugar on the surface of the cloth,then put in the mixture .
4. Make sure that the surface is flat.
5. Steam it for 20-25 minutes. Switch off the fire, don't remove it, and also don't open the cover of the steamer,  set aside for about 5 minutes.
6. Put a piece of big plastic on the dish , put the steamer and the rice cake on top of it, take off the steamer;put
 another big dish on the surface of the rice cake,turn over the dish on the bottom and remove the plastic.
7. Put the pumpkin seeds,dried  red dates,pine nuts on the surface of the rice cake while it is still hot for decoration.