Pickled Green Pepper / 고추장아찌/醃渍青椒

Dear friends, if you have been in Korea, have you tasted the " o-yi-gochu"/오이고추, this is the green pepper, is crunchy  but  not spicy, normally , we eat it by dipping the "samjang"/red pepper paste. Today, I am going to share with you this pickled green pepper by using the "O-yi-gochu"/오이고추 as the ingredient. Is very simple and easy~~

亲爱的朋友们， 如果您曾到访韩国，那您可曾尝过“Oi-gochu", 是青椒，非常的爽口，但却不辣。一般上，我们用它来沾上 ”samjang"/辣椒酱吃。 今天，与您分享这醃渍青椒，非常简单和容易~~

In Korean, " O-yi" means cucumber, "gochu" means chili  

I have another version for the pickled green pepper  at http://kkimchi88.blogspot.kr/2012/08/pickled-green-pepper.html

                                               These are the "Oi-gochu"

                                                     这是 “Oi-gochu”

                                                  Slice the green peppers into pieces

                                                  将青椒切成小片段

Ingredient:

"O-yi-gochu" 오이고추 / Green Peppers 

Sauce :

Sugar, vinegar, Korean soy  sauce ; the ratio is l : l : l (use the measuring cup )

Method :

1. Wash and drain the green peppers.

2. Slice the green peppers.

3. Pour all the sauces in a container and stir well, make sure that the sugar is melt.

4. Add in the peppers, make sure that the sauce is enough to cover the surface of the peppers.

5. Close the lid. 

6. Marinate it for at least 3 days, the longer the better, the taste will be more better.

材料：

"O-yi-gochu" 오이고추/ 青椒

酱料：

白糖，醋，韩式酱清 ； 比例是  1 ： 1 ： 1 （ 以量杯为基准）

方法 ： 

1. 将青椒洗净，濾干水分。

2. 将青椒切成小片段。

3. 将所有的酱料倒入一容器内， 须确保白糖已溶解。

4. 加入青椒, 须确保它足以盖过青椒的表面。

5. 盖上盖子。

6. 醃渍至少 3 天， 越久越入味。

Autumn Leaves in Bundang ...5/11/15

"Odeng/Eomuk" Fish Cake /鱼糕/어묵.

In South Korea, kamaboko is called either eomuk (Hangul: 어묵, mixed script: 魚묵) or odeng (오뎅, loan word from the Japanese oden, a Japanese dish that often contains kamaboko).
Eomuk can be boiled on a skewer in broth and is sold in street carts where they can be eaten with alcoholic beverages, especially soju, similar to the function of corn dog stands. The broth is sometimes given to the customer in paper cups for dipping and drinking.]
An alternate preparation of eomuk is sold in the colder times of the year and is marketed as 'Hotbar' or 'Hot Bar'. While the Hot Bar is still served on a stick or skewer, the recipe calls for deep frying instead of boiling. In this form, the Hot Bar can be prepared according to any particular vendor's 'secret' recipe: plain, mixed with vegetables such as diced carrot or whole perilla leaf, or served with any number of sauces or condiments such as ketchup or mustard.(source:wikipedia)

"Odeng/Eomuk" Fish Cake /鱼糕/어묵 are manufactured by many companies in Korea. Today, I am going to share with you one of the oldest manufacturing companies in Korea. "삼진어묵"("Samjin Eomuk") is recently opened a branch at the Hyundai Department Store in Pangyo. Whenever I go there, there is always a long queue~~
在韩国，有不少的公司在生产"Odeng/Eomuk" Fish Cake /鱼糕/어묵。今天，我将和大家分享其中一家历史悠久的制造商，"삼진어묵"("Samjin Eomuk")。 最近，这家公司在板桥的现代百货公司开了一家分店。每当我到那的时候，总是排长龙~~

This company was established in Busan in 1953. Currently, the CEO is the 3rd generation for running this business.
这家公司建立于1953年，在釜山。目前，是第三代在经营业务。

As what I know, the 2nd generation of the CEO was running the business, while his son went to US for studying. Unfortunately, the CEO was not in good health, his son gave up his study and returned back to Korea, to run the business on behalf of the family. Since then, the business is well expanded~~
据我所知，当第二代的经营者在管理业务的时候，他的儿子负笈美国。很可惜，他健康欠佳，儿子只好放弃学业，回韩国接管业务。自此，业务更蒸蒸日上~~

Dear friends, if you go to Busan, you may visit a mini musuem "삼진어묵 박물관/Samjin Eomuk Museum run by this company, all about "odeng", you can even experience to make the "odeng". The following pictures of this album are the products of this company, let have a glance ~~
亲爱的朋友们，若您有机会到釜山，您可到"삼진어묵 박물관/Samjin Eomuk Museum参观，这迷你博物馆是由这公司建设的，全是有关“odeng".您还可以有机会体验制作呢！ 以下一系列的照片，都是这家公司的产品,就让我们一起分享吧~~

"Chuseok"/中秋节/추석

"Chuseok"/中秋节/추석
즐겁고 행복 가득한 추석 보내세요~~
Today is the 15th of August in lunar calendar, is the Thanks Giving Day in Korea, we call it "Chuseok". Happy Chuseok for all my friends~~
一年复一年，又是共庆中秋佳节的时刻，祝贺大家“佳节愉快”

Chuseok (Korean: 추석), originally known as hangawi (한가위 from archaic Korean for "the great middle (of autumn)"(한ᄀᆞᄇᆡ)), is a major harvest festival and a three-day holiday in Korea celebrated on the 15th day of the 8th month of the lunar calendar. Like many other harvest festivals around the world, it is held around the autumn equinox.
As a celebration of the good harvest, Koreans visit their ancestral hometowns and share a feast of Korean traditional food such as songpyeon and rice wines such as sindoju and dongdongju.
秋夕（朝鮮語：추석／秋夕），即韓國的中秋節，又稱仲秋節（朝鮮語：중추절／仲秋節）、嘉俳日（朝鮮語：가배일／嘉俳日），固有詞為한가위，是朝鮮半島主要傳統節日之一。與東亞其他地區的中秋節一樣定於農曆八月十五日。
(source:wikipedia)
There are stories that have passed from generation to generation about the making of songpyeon :

For the mum or grandma， will tell the grand daughter, " you will get a beautiful child if you makes the songpyeon in beautiful shape".

For the unmarried, they can find a beautiful wife or a handsome husband when the songpyeon they make has a beautiful shape......

华族赏月饼过中秋，韩族则吃松饼/songpyeon庆“秋夕”（韩国人称中秋节为 “秋夕”/Chusok/추석)，这是一年内最大的节日之一。历经了多少个世纪，依旧可以见到韩国人，在“秋夕”的前一日或二日，家庭的成员们都会围绕的坐在一起，一边做松饼，必变谈笑风生。

"Songpyeon/송편/松糕“是米糕的一种。依地区而异，有些地区的居民用马玲薯粉或蕃薯粉做面团，一般上的家庭都用米粉。 内陷也有差异，有些是用红豆，栗子，红枣或芝麻。

一代传一代，流传了有关“松饼”的故事：老一辈的妇人家，都会对晚辈女儿家说 ”手儿巧，搓个美松饼，将来好生个漂亮的娃娃 “。

对于未婚者，若搓个美松饼，将来会娶个漂亮的媳妇；或嫁个英俊潇洒的郎君。。。

One of the major foods prepared and eaten during the Chuseok holiday is songpyeon (송편; 松편),a Korean traditional rice cake which contains stuffing made with ingredients such as sesame seeds, black beans, mung beans, cinnamon, pine nut, walnut, chestnut, jujube, and honey. When making songpyeon, steaming them over a layer of pine-needles is critical. The word song in songpyeon means a pine tree in Korean. The pine needles not only contribute to songpyeon's aromatic fragrance, but also its beauty and taste
Songpyeon is also significant because of the meaning contained in its shape. Songpyeon's rice skin itself resembles the shape of a full moon, but once it wraps the stuffing, its shape resembles the half-moon. Since the Three Kingdoms era in Korean history, a Korean legend stated that these two shapes ruled the destinies of the two greatest rival kingdoms, Baekje and Silla. During the era of King Uija of Baekje, an encrypted phrase, "Baekje is full-moon and Silla is half moon" was found on a turtle's back and it predicted the fall of the Baekje and the rise of the Silla. The prophecy came true when Silla defeated Baekje in their war. Ever since, Koreans started to refer to a half-moon shape as the indicator of the bright future or victory. Therefore, during Chuseok, families gather together and eat half-moon-shaped Songpyeon under the full moon, wishing themselves a brighter future.
Hangwa.
(source:wikipedia)

" Tonkatsu Deopbap" Rice topped with pork cutlet /炸猪排烩饭/돈까스덮밥

My youngest daughter and I have cooked the " Tonkatsu Deopbap" Rice topped with pork cutlet /猪排烩饭/돈까스덮밥 respectively.

我家老幺和我最近分别烹调了"  Tonkatsu Deopbap" Rice topped with pork cutlet /炸猪排烩饭/돈까스덮밥

In Korea, we can buy the frozen pork cutlet  or fresh port cutlet at the supermarket. But, I made it myself.

在韩国的超市可以买到冰冻或现做的猪排。 但，我自己做了。

                      

Share with you how we made it :

1. Fry the port cutlet.

2. 50 ml Japanese soy sauce, 50 ml water, chopped onion, boil together (for me, I added in the mushroom ,but my daughter didn't )

3. Cut the pork cutlet into small pieces.

4. Put the pork cutlet into (2) and boil it for 3 minutes.

5. Crack the egg into a bowl and stir it.

6. Pour the egg on top of the pork cutlet and cook for 4 minutes.

7. Put rice into a bowl.

8. Place the port cutlet on top of rice and pour it the gravy.

 与您分享我们如何烹调：

1. 炸猪排。

2. 50 ml的日式酱清， 50 ml 的水， 洋葱条( 我有加入蘑菇，小女则无），一起煮。

3. 将炸好的猪排切条。

4. 把切好的猪排放入 （2）， 煮 3 分钟。

5. 在碗里打入一粒蛋，打散它。

6. 把打好的蛋倒在猪排上，煮 4 分钟。

7.添一碗白饭。

8. 将猪排放在白饭上并淋上汁。