"Jajang-Myeon Museum"/炸酱面博物馆/짜장면박물관

"Jajang-Myeon Museum"/炸酱面博物馆/짜장면박물관          Others 2014/02/18 17:33

Dear friends, please don't miss the chance to taste the Jajangmyeon when you visit Korea.Jajang-myeon  museum was established at the China town in Incheon ,April 2012. Share with you some of the pictures that I took,it will help you to know more about Jajang-myeon..

朋友们，若您有机会到韩国来，就请别错过嚐炸酱面。位于仁川的 炸酱面博物馆，建立与 2012年 4 月。与您分享我所拍摄的一些照片，让您对炸酱面有更深一层的了解。。。

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 spelledjjajang), 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 jajangmyeondiffers from Chinese zhajiangmian, as Korean jjajangmyeon uses black Korean chunjang including caramel, andonions.
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 thejajang sauce without the starch, with the sauce and noodles being served separately in different bowls, andsamseon 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 asjajangmyeon, 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)

              Jajang-myeon Museum, a mini museum. Established in April,2012.

              迷你炸酱面博物馆，建立于2012年4月。

             Blue collar labourers were eating the Jajang-myeon in the past.

             昔日，蓝领阶级的劳工在享用炸酱面。

                               Enjoyed the Jajang-myeon at the Chinese restaurant...

                               在中华料理餐馆享用炸酱面。。

                                 Street vendor was selling the Jajang-myeon..

                                 在街边售卖炸酱面的小贩。。

                                Food carriers for delivering the Jajang-myeon...

                                用来装炸酱面外卖的箱子。。。

                                      Jajang-myeon dishes in the past....

                                      昔日用来装炸酱面的碗碟。。

                                          The inner part of the food carriers...

                                           外卖箱的内部。。。

In the past, the owner of the restaurant rode the bicycle for delivering Jajang-myeon...

昔日，餐馆的主人是骑自行车送外卖。。

Jajang-myeon is the favourite food for the students in the past...now too!

自古至今，炸酱面是学生们爱吃的面食。。。

                                 Cooking ustensil for Jajang-myeon...

                                 煮炸酱面所用的厨房道具。。

The prices of the Chinese food,fixed by the Chinese Food Association in Incheon in the past. One bowl of Jajang-myeon was only 150 Korean won...

昔日，由仁川中华料食业商会所定的中华料理价格表。当时，一碗的炸酱面的售价是韩币 150.元。。

                                Instant Jajang-myeon in 1990s & 2000s..

                                1990 & 2000 年代的快熟炸酱面。。。

                                 Instant Jajang-myeon in 1970s & 1980s..
                                1970 & 1980 年代的快熟炸酱面。。。

                                            Instant Jajang-myeon...

                                            快熟炸酱面。。

Now, the delivery man rides the motor bike instead of bicycle for delivering Jajang-myeon..

现今，送炸酱面外卖时，不再是骑自行车，而是电单车。。

                                   The big wok for cooking Jajang-myeon..

                                  煮炸酱面所用的大镬。。

                                   The chef is cooking the Jajang-myeon...

                                   厨师在煮炸酱面。。。

In Korea,14th of March is the "Black Day " ( unofficially ), everybody enjoys the Jajang-myeon..

在韩国，3月14日是 “黑色节日” （非公式），这一天人人享用炸酱面。。

"O-Mae-ki-Tteok"/오메기떡

1. "O-Mae-ki-Tteok"/오메기떡
   Dear friends, if you have a chance to visit Jeju Island in Korea, you may try to taste this famous traditional rice cakes in Jeju Island..We bought this at the Jeju Airport.... 

1. The ingredients for this rice cakes are glutinous ,glutinous millet,mugwort,red bean....这济州岛的传统糕，主要材料是糯米，舔粟，艾草，红豆。。。。

"Nurungji" ( Crust of overcooked rice)/锅巴/누룽지

"Nurungji" ( Crust of overcooked rice)/锅巴/누룽지 Rice/Noodles 2014/02/11 11:25

On the 2012/1/29, I did shared with you how to make the Nurungji under the title of Crust of Overcooked Rice/锅巴/누룽지. And I did shared with you that I used the Nurungji to make a dish on 13/2/2012,under the title of  锅巴海鲜/Crust of Overcooked Rice with Seafood/해물누룽지탕....Yesterday, I made the Nurungji again, I am going to share with you what is called "Nurungji" in more detail...

在2012/1/29，我曾与大家分享如何制作锅巴，题目是Crust of Overcooked Rice/锅巴/누룽지.在13/2/2012，我也曾与大家分享，我用了锅巴煮了一道菜叫锅巴海鲜/Crust of Overcooked Rice With Seafood/해물누룽지탕.昨天，我又做了锅巴，这回更详细与您分享锅巴。。。

Nurungji (hangul: 누룽지) is a traditional Korean food made of scorched rice. After boiling and serving rice, a thin crust of scorched rice will usually be left in the bottom of the cooking pot. This yellowed scorched state is described as 'nureun' (눌은) in Korean and nurungji derives from this adjective.
Nurungji can be eaten in its crisp state as a snack or as an aftermeal rice tea by adding hot water or reboiled with water to make nureun bap (눌은밥) or nurungji bap (누룽지밥). Nurungji in its broad sense also refers to the crisp crust that forms at the bottom of the pots and pans when cooking various rice dishes such as dolsot bibimbap (돌솥 비빔밥) and bokkeumbap.
Nurungji is traditionally known for its medicinal attributes. According to records in the 17th century medical book Dongui Bogam, nurungji was called chwigunban (취건반, 炊乾飯) and considered as a remedy "when food does not swallow easily, upsets the stomach and induces vomiting".^[t is also being lauded as a well-being  food in  Korea.

South Korean companies made nurungji available in a various pre-packaged forms around the mid-2000s.^[Besides sweet fried nurungji snacks and instant nurungji to make nureunbap, many nurungji flavor products were also developed such as candies and tea. Nurungi is also being used as an ingredient for a variety of new dishes like nurungji baeksuk and nurungji pizza. Mentions of nurungji in folklore is common, the most famous being a folk song recognizing the difficulties of memorizing the Thousand Character Classic. The lines are changed from the original chant to a clever rhyme that loosely translates into "sky cheon (天), earth ji (地), nurungji in the gamasot (cauldron pot)". (Korean: "하늘 천, 따 지, 가마 솥에 누룽지").
(sources : wikipedia )

"Han-gwa"/韩菓/한과

Share with you some of the traditional  "Han-gwa" in Korea.....

与您分享一些韩国的传统韩菓。。。。

Han-gwa is a general term for Korean traditional confectionery. Common ingredients in han-gwa are grain flour, honey, yeot, sugar, fruit.

The history of hangwa goes back to the era of the three kingdoms (BC 57 - AD 688) when it was consumed at the royal court. During the Goryeo dynasty (936–1392) buddhist diets forbade meat, therefore the cultivation of crops spread and increased. Different types of hangwa developed and people were so fond of them officials were afraid it might affect the crop volumes. Hangwa was forbidden by decree twice (in 1179 and 1192) and officials encouraged people to eat fruits instead. Hangwa restrictions continued in the Joseon period, it could only be consumed during ancestral rites, otherwise was punished by monetary fines or beating.
Hangwa had different shapes at first, mimicking living beings, shaped by wooden molds. Some of the shapes had meaning, for example butterflies symbolized happy marriage, lotus stood for harmony and bats brought luck. Later on they were shaped into a ball but this was found to be inconvenient for ancestral rites and eventually became cube-like. Hangwa shapes now include balls, cubes, long tubes, the round ones are printed with various patterns.

Types of han-gwa

• Yumilgwa (유과): made by frying and kneading.
  • Yakgwa, literally "medicinal confectionery" is a flower shape biscuit made of honey, sesame oil and wheat flour.
• Suksilgwa (숙실과), made by boiling fruits, ginger, or nuts in water and then reformed into the original fruit's shape, or other shapes.
• Gwapyeon (과편), jelly-like confection made by boiling sour fruits, starch, and sugar.
• Dasik (다식), literally "tea snack." It is made by kneading rice flour, honey, and various types of flour from nuts, herbs, sesame, or jujube.
• Yeot (엿): a Korean traditional candy in liquid or solid form made from steamed normal rice, glutinous rice, glutinous kaoliang, corn, sweet potatoes or mixed grains. The steamed ingredients are lightly fermented and boiled in a large pot called sot (솥) for a long time.
• Yeot gangjeong (엿강정) : Pine nuts, peanuts, popped rice, walnuts, roasted beans or sesame seeds rolled in yeot mixture
• Jeonggwa (정과) : Sugarized fruit, ginger, lotus root, carrot or ginseng
• Mandugwa (만두과) : stuffed with a sweetened filling and coated with jocheong, or liquid candy.

(source : wikipedia)

韩菓（韓語：한과, 조과／韓菓,漢菓,造果）是韩国传统糖果糕點的泛称，一般由谷物、面粉、蜂蜜、糖、水果等原料制作，主要包括茶食（다식）、江米條、油菓、药菓、熟实果、果片、饴、正果、馒头菓、梅雀菓等，在韓國通常搭配傳統茶飲一同食用，也是在傳統節日祭拜不可或缺的供品和韓國人過年送禮的禮品之一。韩国京畿道抱川市建有韩菓文化博物馆介绍韩菓的历史由来、制作过程等。

(质料来源: wikipedia )

 糕点.韩果的由来

    由于在三国时期的古墓中出土过蒸笼，故推断为三国（高句丽，新罗，百济）鼎立之前就有了韩菓。到了三国及统一的新罗时代以后，大面积农耕时代的展开使以米为主的谷物生产量大幅度增加，因此也出现了以其他谷物制作的食品。到了高丽时代发展的更快，不仅是在上流社会和节庆、祭祀中使用，也在民间广为流传。到了朝鲜时代，糕点已经成为各种婚礼、丧礼、祭礼等仪式中的必备食品，而且这种风俗作为传统习俗一直传到现在。  

糕点.韩果的定义

    糕点是将谷物磨成粉，用水揉和后蒸出食物的统称。白糕、蒸糕、年糕、小蒸饺、花煎、糯米煎糕、汤圆等都属于糕点。糕点作为和韩国人民的生活共同发展起来的食物有着韩国固有的情绪和文化。而且味道、营养、质感和香味的结合也非常科学。糕点根据季节和区域不同，其味道、香味和色泽也多样，都是有益健康的自然食品。糕点的材料都是当季的自然食品，将米、坚果、水果和蔬菜相混合，使5大营养元素均匀的被吸收，药理作用较大。

    不仅如此，韩菓还会添加多种食用花和中药药材，艾蒿、桂皮、栀子、芝草、五味子等多种天然颜料和天然香辛料，使打糕的外表更加华丽。打糕与季节和地方色彩相融合，与近邻共享，相辅相成可以增进情感。 

 韩菓是指韩国传统的饼干，比起西洋的饼干制作方法更加多样。韩菓是方便保存的天然食品，绝对不会使用膨胀剂、保鲜剂等化学物品，对身体有着很好的作用。其原料以糯米为主，在营养层面上，这种植物性的天然材料非常的好，杏仁、覆盆子、松花粉等中药药材的使用，也可以将食物作为药来吃，有着预防疾病的效果。用于调节色泽和香味的材料也都是天然颜料和天然香辛料，通过主料和辅料的相辅相成可以均匀的吸收各种营养。

(质料来源： 韩国料理咨询网）

소담골 한정식/ " So Dam Gol Han Joeng Sik"/So Dam Gol 韩定食

소담골 한정식/ " So Dam Gol Han Joeng Sik"/So Dam Gol 韩定食      Food Tour 2014/02/03 14:39

Share with you some of the food that we enjoyed at the "소담골 한정식/ So Dam Gol Han Joeng Sik." in 수지 /Suji ....
与您分享我们在"소담골 한정식 / So Dam Gol Han Joeng Sik"所享用的菜肴，位于 Suji/수지...

                                                   Porridge..
                                                   

                              Salad with vinegar red pepper sauce for dressing...

                               

                                                          Jelly fish..

                                                

                                 Salad with perilla seeds sauce for dressing...
                                 

                                             Green bean jelly

                                         

                                                       Kimchi
                             

                                                     Smoked beef.

                                               Sweet and sour fish..

                                                     Perilla seeds stew...

잡채 ,mixed dish of boiled cellophane noodles("tang myeon"), vegetables & meat...

                                                    Smoked duck..

                                           "Suyuk"수육,boiled pork belly

                                                          Raw fish..

                                                   Stuffed prawns..

                                             Clay pot rice"돌솥밥"

After having the main dishes, we had "deonjiang jigae","ganjang gejang",and other side dishes... 

                                      Fences  between the tables....

                                                 Radish kimchi....