"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....

These are the Hanrabong( 한라봉 )  from Jeju Island.  With these Hanrabong, Wishing You A Happy & Prosperous Lunar  New Year....

这是来自济州岛的 Hanrabong。 谨此恭贺大家农历新年快乐，万事如意。。

새해 福 많이 받으십시오....

Lotus Root Pickles with Citron Syrup/莲藕柚子蜜片/연근유자피클

Lotus Root Pickles with Citron Syrup/莲藕柚子蜜片/연근유자피클 Vegetable 2014/01/19 23:06

Today, I am going to share with you another lotus root pickles by using the Korean citron syrup as the ingredient.
今天，我将和大家分享另一道醃渍莲藕片的食谱，主要的材料是韩式柚子蜜。。。

Yujacha or yuja cha (citron tea) is a traditional Korean tea (herbal tea) made from citron. Yuja (유자) fruit is thinly sliced with its peel and combined with honey or sugar, prepared as fruit preserves. The fruit is so prepared because of its otherwise sour and somewhat bitter taste.
To prepare as a beverage, a tablespoon of yucheong (유청, thick, yellow syrupy yuja) is stirred into a cup of (usually) hot water. Yujacha can either be made at home or purchased in glass jars.
Yujacha is used as a herbal remedy for the common cold and similar winter illnesses.
柚子茶，又稱柚子蜜、柚子蜜茶，是一种韩国传统茶，以韩国南部的“黄金柚”和蜂蜜为原料製成
柚子蜜可加入開水直接飲用，也可以用作製造甜品（例如戚風蛋糕、雪芳蛋糕），或當作甜酸汁烹調肉類或海鮮。
(source: wikipedia)

                                      Slice the lotus roots into thin pieces..

                                      将莲藕切成薄片。。

Blanch the sliced lotus roots in the boiling water for about 5 minutes..

将莲藕片浸泡在热水里约 5 分钟。。。

                     Mix the ingredients for the sauce in a bottle container...

                     在一玻璃器皿内，调均酱料。。。

                                    Add in the blanched lotus roots...

                                    加入莲藕片。。。

Ingredients:
Lotus root  700 g
Citron syrup  1 1/2 cups
vinegar 1 Cup
sugar 8 Tsp ( you may add in some more if you like )
salt 1/2 tsp
bay leaves 2 pieces
minced turmeric 1/2 tsp ( optional, just for the purpose of colouring, make it more yellowish)

Method :
1. Peel the skin of the lotus roots, wash it.

2. Slice the lotus roots into thin pieces.

3. Boil a pot of water, when it is boiling, blanch the sliced lotus roots for about 5 minutes.

4. Remove from boiling water and drain it.

5.  Mix all the ingredients for sauce in a bottle container. 

6. Add in the blanched lotus roots ,mix well .

7. Put in under the room temperature, you can enjoy to eat it next day. Please keep it in the refrigerator for storage...

材料：
莲藕 700 g
柚子蜜 1 1/2 杯
醋 1 杯
白糖 8 Tsp （如果您喜欢甜，可多加）
盐 1/2 tsp
月桂叶 2 片
黄姜汁 1/2 tsp （ 可省，只是做颜色用途，使它更呈金黄色吧了）

做法：
1. 除去莲藕皮，洗净。

2. 将莲藕切成薄片。

3. 煮开一锅水，水沸的时候，将莲藕片放入水中，浸泡约 5 分钟。

4. 从锅中取出莲藕片，待乾。

5. 在一玻璃容器内，调好酱料。

6. 将莲藕片加入酱料内，拌均。

7. 放在室温下，隔天就可享用。请放入冰橱保存。

"Sa-Gua-Yak-Ji"/辣酱凉拌苹果/사과약지

"Sa-Gua-Yak-Ji"/辣酱凉拌苹果/사과약지 

Dear friends, have you ever thought to eat the apples with the Korean red pepper paste ?  Here it is, the "Sa-Gua-Yak-Ji" ! In Korean, "Sa-Gua" means apple. This dish is quite popular in KyeongSang Namdo in Korea, where many apple trees are cultivated there.
亲爱的朋友们，您可曾想过将苹果和韩式辣酱将一起吃 ？这里就有一道小菜，名为 “Sa-Guo-Yak-Ji". 在韩文，“Sa-Guo”是指苹果。这小菜在韩国的庆尚南道是相当普遍，那是盛产苹果的区域。

 Cut the apple into four big pieces,slice into thin pieces again..

将苹果切成四大块状，再切成薄片。。

Place the sliced apples on the dehydrator, to dehydrate it for 4 hours at 70 degree C. If you don;t have dehydrator, can dry it under the sun.

将切成i薄片状的苹果放在烘干机，以  70 C ，烘约 4 小时。若没烘干机，可以太阳光将苹果片嗮乾。

Mix all the ingredients well, add in the dried apple chips. Mix it well with the sauce...

在一大碗内，将酱料调好后，加入苹果片，拌均。。。

Ingredients:
2 apples

Sauce:
corn syrup 3 Tsp
red pepper powder 2 Tsp
Korean red pepper paste 2 Tsp
ginger juice 1 Tsp
minced garlic 1 tsp
sesame seeds 1/2 tsp
sesame oil 1/2 tsp

Method :
1. Wash the apples. Cut the apple into four big pieces,slice into thin pieces again..

2. Place the sliced apples on the dehydrator, to dehydrate it for 4 hours at 70 degree C. If you don;t have dehydrator, can dry it under the sun.

3. Mix all the ingredients well, add in the dried apple chips. Mix it well with the sauce...

4. Serve it together with boiled beef or pork ( 수육 ) , will be more delicious.
 ( P.s :Just place it on the dish, it is not necessary to make it into roses form if you don't want )

材料：
2 粒苹果

酱料：
麦芽糖 3 Tsp
辣椒粉 2 Tsp
韩式辣椒酱 2 Tsp
姜汁 1 Tsp
蒜蓉 1 tsp
芝麻 1/2 tsp
麻油 1/2 tsp

做法：
1. 洗净苹果。将苹果切成四大块状，再切成薄片。。

2.  将切成i薄片状的苹果放在烘干机，以摄氏  70  度  ，烘约 4 小时。若没烘干机，可以太阳光将苹果片嗮乾。

3.  在一大碗内，将酱料调好后，加入苹果片，拌均。。。

4. 以这小菜配上焖牛肉或猪肉一起吃，那更美味可口。
 （P/s ： 就将拌好的苹果片放在碟子上，无需一定要将它装饰为玫瑰花状）