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Chun Cheon "Dakgalbi"/春川之辣酱鸡排/춘천 닭갈비

Chun Cheon "Dakgalbi"/春川之辣酱鸡排/춘천 닭갈비 Food Tour 2013/11/11 11:20

Dear friends,may be you have tasted the "Dakgalbi"! But, do you know where is it originally from ? Here is the answer : " Without having Dakgalbi, it would not be a true travel around Chuncheon." Share with you some pictures when I had Dakgalbi in Chuncheon...

Dak galbi, also romanized dalk galbi, is a popular 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, ggaennip, 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
(source :wikipedia)

朋友们，也许您已曾嚐过”Dakgalbi“/韩式辣酱鸡排！但，您可知道它源自韩国的那个地方？这就是答案：
“，“到春川来如果不品尝一下鸡肋的话，就找不到来春川的意义”，由此可见春川鸡肋的味道是多么出名。”。在此，与您分享到春川时享用春川辣酱鸡排的一些照片。。

鸡肋不是将肋骨本身，而是把切成块的鸡象秤肉脯一样厚厚地铺开，然后和用调料腌制的各种蔬菜一起放在铁板上烤制后食用。

 After we have eaten the dakgalbi, the waitress will fry the rice on the pan, if  we request...   

在享用鸡排后，服务员会在大烧烤盘上 炒饭，如果您要求的话。。。

                                     Big fry pan is placed on the table....
                                     在餐桌上的大烧烤盘。。。

There is a street known as dak galbi golmok (dak galbi alley) which has a high concentration of dak galbi restaurants,"Myeong dong  dakgalbi alley"..
在春川有条街，整条街道的两旁都是辣酱鸡排餐馆。。“明洞辣酱鸡排街"...

 Makguksu(Noodle)

It is another representative food of Chuncheon along with Dakgalbi. 

Although on one knows the exact origin of its name, it probably came from its way of making which is so easy that anyone can make it. This is made of 100 % buckwheat powder and gives better taste along with Gimchi or Dongchimi. Vinegar or gravy can also be the best matches of Makguksu. 

泡菜荞麦面条 ,与鸡肋并称春川的代表食物。 

所谓泡菜荞麦面条，虽然不确切知道名字的由来，但却是从即使没有复杂的制作过程和材料，也可简单制作加以食用这一意义中产生出来的。和好纯荞麦面粉后从面条机中制取面条，将面条煮熟后泡在泡菜或萝卜泡菜汤中，或者用蔬菜和调料搅拌，搭配食醋、芥末和肉汤食用，味道鲜美无比。  (source:Chuncheon city) 

Topokki (Tteokbokki) in Sindang-dong/ 新堂洞之韩式炒年糕/ 신당동 떡볶이

Topokki (Tteokbokki)/韩式炒年糕/떡볶이                Four Tour 2013/11/05 12:21

  

Dear friends, would you like to visit Sindang-dong when you visit Korea. Is an old street, but famous for topokki. Here it is, share with you the topokki in Sindang-dong. In fact, topokki available in other places in Korea are delicious too........................................

朋友们，当您抵达韩国的时候，您是否会到 首尔的新堂洞去嚐嚐那的炒年糕小食。那是一条旧街道，全是炒年糕小食店，以炒年糕驰名。在此与您分享新堂洞的炒年糕，事实上，在韩国其他地区的炒年糕小食店，也非常美味......................................................................

Sindang-dong in Seoul, where tteokbokki was first sold, is still very famous for the dish and treated as the mekkah or the center of tteokbokki. Since tteokbokki has become one of the most popular dishes, one will easily find a place to enjoy eating tteokbokki in Korea.

Tteokbokki (also known as topokki) is a popular Korean snack food made from soft rice cake, fish cake and sweet red chili sauce. It is commonly purchased from street vendors or pojangmacha. Originally it was called tteok jjim (떡찜) and was a savory braised dish of sliced rice cake, meat, eggs, and seasoning.

History

Tteokbokki is a traditional Korean street food which can be usually purchased from street vendors also called “pojangmacha” in Korean. The history of tteokbokki brings us back to the late Joseon dynasty. There are many hypotheses and controversy about its real origin. According to bibliographic data, the first tteokbokki in Korean history is said to appear in a cook book called “시의정서 (Siui jeongseo)” written in the late Joseon dynasty. However, based on the fact that tteok (the main ingredient, also known as rice cake) was produced even before in the Three Kingdoms period, it's possible to assume that the history is longer than what's usually considered. Tteokbokki can also be found in medical records: a book called “싱뇨찬요 (Shingnyo chanyo)” written by Jeon Sunui, a medical officer in the Joseon dynasty (1460). The purpose of the book was to cure people through food and tteokbokki was part of it.
Tteokbokki was also a part of Korean royal court cuisine in the Joseon dynasty. While the modern version of tteokbokki is red and spicy, the original version was brown and plain. It was called "궁중 떡볶이 (gungjung tteokbokki)", Palace Tteokbokki. Just like the name implies, gunjeon tteokbokki was a main example of Korean haute cuisine. It was mainly composed with a combination of tteok, meat, vegetables and different kinds of seasoning. After the introduction of gochujang (Korean spicy paste made of chilli peppers) due to the Japanese influence in Joseon dynasty, tteokbokki became red and spicy. It's believed that the main transition from plain to spicy tteokbokki occurred during the 1950s after the independence of Korea. In modern days, most of the tteokbokki sold in street vendors is red and spicy.
Tteokbokki, nowadays, is mostly regarded as a street food that can be picked up at street vendors (pojangmacha) and small independent snack bars. Recently, however, there have been efforts to turn tteokbokki from street food culture to a food franchise. This is mainly because of the continuous demand for tteokbokki among Korean people. So tteokbokki is now regarded by some as a big potential business. As a result, many brands and chain restaurants of tteokbokki have appeared since 2009. Additionally, there are too efforts to globalize Topokki in the international food market. Korean government has established a so-called tteokbokki laboratory in 2009 to try to globalize the dish and to provide technical support for its enhancement. Annually, about a billion Korean won is spent in this governmental project to try to make tteokbokki into an international product. In order to achieve a place for tteokbokki into the global market there're investigation on market research, development of sauces, types of rice cakes and cooking methods to fit into various countries. The spelling of “Topokki” was officially given by this institute in order to appear friendlier for the international market. Most of the tteokbokki was made of flour in modern days but after this governmental project, there's been encouragement to use rice instead. This is mainly because rice is regarded healthier than flour and, also, to help boost consumption in the domestic rice market.

Ingredients of tteokbokki

Typical ingredients of tteokbokki are boiled rice cakes ("tteok"), Surimi ("eomuk"), spring onion, soy-and-chili paste ("gochujang"), onions, diced garlic, salt, sugar and different kinds of seasoning based on the taste. Other ingredients include boiled eggs, pan-fried mandu (Korean dumplings), sausages, ramyeon (Korean version of ramen), and a variety of fried seafood or vegetables (which is called “twigim” in Korean).

Following the Korean War a new type of tteokbokki became very popular. While the older version was a savory dish, this latter type was much spicier, and quickly became more popular than the older traditional dish. In addition to traditional ingredients, this tteokbokki used gochujang, a fermented, spicy paste made from chilli peppers, along with fish cakes. Other ingredients added to tteokbokki include boiled eggs, pan-fried mandu (Korean dumplings), sausages, ramyeon (which then becomes rabokki/labokki 라볶이), a variety of fried vegetables, and cheese. These days, many kinds of tteokbokki are popular such as seafood tteokbokki(해물 떡볶이) or rice tteokbokki(쌀떡볶이). Flour tteokbokki was popular in early days, but rice tteokbokki is more popular these days.

Due to the constant popularity of tteokbokki, many kinds of tteokbokki have been invented. Just like other types of popular food, tteokbokki went through various fusions. For example, tteokbokki with pork cutlet is a combination of traditional tteokbokki with pork cutlet sauce and meat. There's also another type called "Shanghai Topokki" which replaced traditional red pepper sauce with the famous Chinese oyster sauce. Also, one of the famous fusions of tteokbokki among Koreans is rabokki. This is a combination of tteokbokki and ramyeon (Korean version of ramen). For busy people, tteokbokki are also sold in skewers called “Teok kkochi”. “Tteok kkochi" is mostly fried rather than boiled and the sauce is slightly different as well. There are many more different fusions tteokbokki out there such as curry tteokbokki, seafood tteokbokki, tteokbokki pasta, cheese tteokbokki, chicken tteokbokki, etc.
辣炒年糕，又叫韓式炒年糕，是一道很受歡迎的韓國小吃，一般能在當地的路邊攤或布帳馬車（포장마차）處買到。這道菜的雛形是燉朝鮮打糕（떡찜），是用年糕片、肉、蛋和調味料做成的一道燉菜。炒年糕從前是朝鮮宮廷料理中的一道菜。這種炒年糕是由水煮條狀年糕、肉、菜及調味汁製成，上桌前會在上面加銀杏及核桃。最初的炒年糕（當時叫宮中炒年糕）是宮廷用作招待賓客的菜，因此是當時高檔菜的代表作。原來的炒年糕是一道炒菜，由條狀年糕（가래떡）與不同的材料作組合，例如牛肉、綠豆芽、蔥、香菇、蘿蔔及洋蔥，最後用醬油來調味

在韓戰之後，有一種炒年糕開始變得普及起來。原來的炒年糕是一道鹹的菜，而新的炒年糕比原來的辣得多，並且很快就比傳統的更受歡迎。除了傳統的材料外，這種炒年糕還用了苦椒醬（一種用辣椒製成的辣醬），還有魚糕。加進辣炒年糕的其他材料還包括水煮蛋、煎韓式餃子、香腸、方便面（這種叫拉麵辣炒年糕：라볶이）、各種蔬菜及奶酪。現在也流行各種不同的辣炒年糕，例如海鮮辣炒年糕（해물 떡볶이）及辣炒年糕飯（쌀떡볶이）。用麵粉做的炒年糕在早期也流行，但現在比較流行的還是用米做的辣炒年糕。
首爾的新堂洞是最早售賣辣炒年糕的地方，而那裏的辣炒年糕現在還是很有名，因此新堂洞被視為辣炒年糕的聖地。由於辣炒年糕已經成了韓國最有名的一道菜，所以在韓國很容易就能找到可以享用辣炒年糕的地方。
(source : wikipedia)

Enjoyed this topokki at Sindang-dong.

在首尔的新堂洞嚐了韩式炒年糕。

At the Sindang-dong subway station, you will be able to see this sign board.

在新堂洞地铁站，您将可见到这牌子。

At the Sindang-dong subway station, you will be able to see this board,introducing the type of topokki.

在地铁站，您将可以见到介绍韩式炒年糕的牌子。

                                               The history of topokki...
                                                韩式炒年糕的历史。。

                                               Gochujang Topokki/red pepper paste topokki                                                辣酱炒年糕

                                             Soy sauce Topokki
                                              宫中式炒年糕

                            At the entrance of Sindang-dong Topokki Town.
                            在新堂洞炒年糕街的入口处。

This restaurant is run for business since 1953 by this grandma "Ma Bok Rim".
历史悠久的小食店，从1953年开始由“Ma Bok Rim”奶奶经营。

This restaurant is just next to the above store, is run by the youngest son of grandma "Ma Bok Rim" Grandma Ma Bok Rim will close her shop for business on Monday,in contrast, her son will close for business on Tuesday..
就在马奶奶店的隔壁，由她排行最小的儿子经营的炒年糕店。马奶奶的店在星期一休业，儿子则在星期二休业。

This restaurant is  at  the opposite of grandma Ma,do you like Korean drama? "Hyeon Bin visited this restaurant.^-^
这店就在马奶奶店的对面。您喜欢韩剧吗？玄彬就曾到这店^-^

Autumn Leaves / 秋叶。。。

Dear friends, share with you the beauty of autumn leaves in Korea..

朋友们，与您分享韩国的秋叶美色。。

Jajang-Myeon/炸酱面/짜장면

Jajang-Myeon/炸酱面/짜장면 Rice/Noodles 2013/10/21 15:02

My last recipe on the 16th Oct 2013 was the Jajang-Bab/炸酱烩饭/짜장밥. The "Jajang" is suitable for the rice and noodle.
Jajangmyeon (자장면; 짜장면; jjajangmyeon), is a noodle dish topped with a thick sauce made of chunjang (a salty black soybean paste), diced pork and vegetables, and sometimes also seafood. Jajang (alternately spelled jjajang), the name of the sauce, is the Korean pronunciation of the Chinese characters 炸醬, which literally means "fried sauce." Myeon (also spelled myun) means "noodle".
The dish originated from zhajiangmian (炸醬麵, literally "fried sauce noodles") in China's Shandong region. The pronunciation of the dish's name is nearly identical to that of its Korean counterpart. But Korean jajangmyeon differs from Chinese zhajiangmian, as Korean jjajangmyeon uses black Korean chunjang including caramel, and onions.
Jajangmyeon uses thick noodles made from white wheat flour. The noodles, which are made entirely by hand and not by machines, are called sutamyeon (수타면; 手打麵) are praised in South Korea as an essential ingredient of good jajangmyeon.
The sauce is made with a dark soybean paste. This paste, which is made from roasted soybeans and caramel, is called chunjang (literally "spring paste", hangul: 춘장; Chinese: 春醬) when unheated, while the heated sauce (containing vegetables and meat or seafood) is called jjajang (literally "fried sauce"). Chunjang is stir-fried with diced onions, ground meat (either beef or pork) or chopped seafood, and other ingredients. The meat stock is added to reduce the salty taste, and potato starch or cornstarch is added to give the sauce a thick consistency. The sauce is served hot over noodles, sometimes with sliced raw cucumbers. The same sauce is also used to make jajangbap (rice served with the sauce) and jajangtteokbokki (tteokbokki made with the sauce instead of the usual spicy sauce).
Variations of the jajangmyeon dish include ganjajangmyeon (간자장면), which is jajangmyeon served with the jajang sauce without the starch, with the sauce and noodles being served separately in different bowls, and samseon jajangmyeon (삼선자장면; 三鮮炸醬麵), which incorporates seafood such as squid, shrimp, sea cucumber, and others (but never fish). Samseon ganjajangmyeon (삼선간자장면; 三鮮간炸醬麵) consists of noodles served with sauce, which contains seafood on the side. Jajangbap is essentially the same dish as jajangmyeon, but made with rice instead of noodles.
炸醬麵是指一种面条食用方法，用煮麵條和炸醬相混合，食用时将面条和炸醬混合均匀.
韓國的炸醬麵，是由華僑帶入韓國，以春醬（黑豆醬）為調味料，加上洋蔥、蝦、肉類等。風味獨特，已經自成一格。
（source：wikipedia)
P/s: The recipe for "Jajang",please refer to the Jajang-Bab/炸酱烩饭/짜장밥
        炸酱的食谱，请参阅  Jajang-Bab/炸酱烩饭/짜장밥

Jajang-Bab / 炸酱烩饭/짜장밥

Jajang-Bab / 炸酱烩饭/짜장밥  Rice/Noodles 2013/10/16 15:47

In Korea, "Jajangyang Myeon" is a very popular Korean-Chinese dish. The delivery service for this Jajang Myeon is the best in the world,it will be delivered to you at any time,at any place if you order..
Today , I am going to share with you the " Jajang Bab" instead of "Jajang Myeon"..As the sauce for "Jajang Myeon" is also good for rice too...

在韩国，炸酱面是家喻户晓的中华料理。递送服务应首推冠全球吧！只要您拨个电话，将会被递送到任何地点，任何时间。。。
今天，我是和大家分享炸酱烩饭而非炸酱面。。因为这炸酱也非常适合用来烩饭。。。

Jajangmyeon (자장면; 짜장면; jjajangmyeon), is a noodle dish topped with a thick sauce made of chunjang (a salty black soybean paste), diced pork and vegetables, and sometimes also seafood. Jajang (alternately spelled jjajang), the name of the sauce, is the Korean pronunciation of the Chinese characters 炸醬, which literally means "fried sauce." Myeon (also spelled myun) means "noodle".
The dish originated from zhajiangmian (炸醬麵, literally "fried sauce noodles") in China's Shandong region. The pronunciation of the dish's name is nearly identical to that of its Korean counterpart. But Korean jajangmyeon differs from Chinese zhajiangmian, as Korean jjajangmyeon uses black Korean chunjang including caramel, and onions.

The sauce is made with a dark soybean paste. This paste, which is made from roasted soybeans and caramel, is called chunjang (literally "spring paste", hangul: 춘장; Chinese: 春醬) when unheated, while the heated sauce (containing vegetables and meat or seafood) is called jjajang (literally "fried sauce"). Chunjang is stir-fried with diced onions, ground meat (either beef or pork) or chopped seafood, and other ingredients. The meat stock is added to reduce the salty taste, and potato starch or cornstarch is added to give the sauce a thick consistency. The sauce is served hot over noodles, sometimes with sliced raw cucumbers. The same sauce is also used to make jajangbap (rice served with the sauce) and jajangtteokbokki (tteokbokki made with the sauce instead of the usual spicy sauce).

炸醬麵是指一种面条食用方法，用煮麵條和炸醬相混合，食用时将面条和炸醬混合均匀，可以配以鸡蛋丝或其他菜码，菜码一般可以用黄瓜丝、煮青豆、煮豆芽、煮菠菜等。

炸醬一般是用肉末（或肉丁）、黄酱（或甜面酱，晉語區多用老黑醬等）、加盐、糖或蜂蜜炒製的，一般东北传统上使用大酱炒製，大酱和肉丝或肉末炒制成的叫肉酱，比较常见，大酱和炒鸡蛋制成的可以叫鸡蛋酱。

韓國亦有炸醬麵，是由華僑帶入韓國，以春醬（黑豆醬）為調味料，加上洋蔥、蝦、肉類等。風味獨特，已經自成一格。
(source : wikipedia )

Some of the ingredients ...I used peas,onion,potato,mushroom and beef. You may use cabbage,carrot or pork too.. "Chunjang"/춘장 is available at the Korean supermarket..

这是其中的一些材料，我采用青豆，洋葱，马铃薯，蘑菇 和牛肉。 您也可以以包菜，红萝卜或猪肉代替。。可以在超市买到 “春酱”/Chunjang/춘장

Fry the black bean sauce ( the cooking oil should be 1.5 or 2 times of black bean sauce)
炒香“春酱” （ 食用油应该是春酱的 1.5 哦人2 倍份量）

                                         Stir fry the garlic and ginger...
                                         爆香蒜蓉和姜蓉。。

                                                        Add in onion..
                                                        加入洋葱粒。。

                Add in mushrooms,potatoes and peas..stir-fried till half cooked.
                加入蘑菇，马铃薯和青豆。。炒至半熟

                                                   Add in the beef..
                                                   加入牛肉。。

 Sprinkle a pinch of pepper and salt...No much salt is required because the "Chunjang" is rather salty..
撒入少许的胡椒粉和盐调味。无需加入太多的盐，因为“春酱”会比较咸。。

                             Add in the stir-fried black bean sauce/Chunjang...
                            加入已爆香的春酱。。。

                            Fry the vegetables,etc and black bean sauce evenly...
                            将蔬菜类等和春酱炒均。。

 Add in 1/2 cup of water and boil it, till all the ingredients become soft.
倒入 1/2 杯的水，煮至滚和蔬菜类变软。。

 Finally, stir in the dissolved cornstarch. Cook until the sauce is thicken..
 最后加入淀粉糊,煮至浓。。。

Place the "jajang"on the top of the rice when you serve..Mic the rice and jajang well just as you eat the bibimbab...
将炸酱放在饭上面，拌均炸酱和饭，吃法类似韩式拌饭一样。。。


For preparing the "jajang" :
 "Chujang"/춘장 2  Tsp
  cooking oil 4 Tsp ( cooking oil is 1.5 or 2 times of Chujang)
  sugar 1/2 Tsp ( The purpose for adding in the sugar is to balance out the bitterness and saltiness of the Chujang)

Ingredients :
peas 150 g
beef / pork 200 g
mushroom 50 g
one big potato
2 medium onion
1 Tsp of garlic
1/2 tsp of ginger
water 1/2 cup
cornstarch ( 1 Tsp of cornflour, 1 Tsp of water )
a pinch of pepper and salt

Method  :
1. Heat the fry pan with 4 Tsp of cooking oil.

2. Add in the "Chujang"/black bean sauce and sugar,fry till well done. Remove from the fry pan and set aside.

3. Heat the fry pan with 1 1/2 Tsp of cooking oil.

4. Fry the minced garlic and ginger.

5. Add in onions,potatoes,mushrooms and peas. Stir- fried till half cooked.

6. Add in the beef/pork.

7. Sprinkle a pinch of pepper and salt...No much salt is required because the "Chunjang" is rather salty..

8. Add in the stir-fried black bean sauce/Chunjang...

9. Fry the vegetables and black bean sauce evenly...

10. Add in 1/2 cup of water and boil it, till all the ingredients become soft.

11. Finally, stir in the dissolved cornstarch. Cook until the sauce is thicken..

12. Place the "jajang"on the top of the rice when you serve..Mic the rice and jajang well just as you eat the bibimbab...

炸酱材料：
春酱 2 Tsp
油 4 Tsp （食用油应该是春酱的 1.5 哦人2 倍份量）
糖 1/2 Tsp （ 加糖的目的是减低春酱的咸度）

材料：
青豆 150 g
牛肉或猪肉 200 g
蘑菇 50 g
一大粒马铃薯
两粒中型洋葱
1 Tsp蒜蓉
1/2 提示牌姜蓉
水  1/2杯
淀粉糊 （ 淀粉 1 Tsp， 水 1 Tsp）
少许盐和胡椒粉


做法：
1. 在热锅内加入 4 Tsp 的 油。

2. 加入“春酱”，爆炒至香。离锅，待用。

3. 在热锅内，加入 1 1/2 Tsp 的油。

4.爆香蒜蓉和姜蓉。

5. 加入洋葱，马铃薯，蘑菇和青豆炒至半熟。

6. 加入牛肉或猪肉。

7. 撒入少许的胡椒粉和盐调味。无需加入太多的盐，因为“春酱”会比较咸。。

8. 加入已爆香的春酱。。。

9. 将蔬菜类等和春酱炒均。。

10. 倒入 1/2 杯的水，煮至滚和蔬菜类变软。。

11. 最后加入淀粉糊,煮至浓。。。

12. 将炸酱放在饭上面，拌均炸酱和饭，吃法类似韩式拌饭一样。。。