"Du-reup "Aralia Elata/辽东楤木/두릅

"Du-reup "Aralia Elata/辽东楤木/두릅 Vegetable 2013/03/11 22:01   http://kkimchi88.blog.me/70162097208

Spring is around the corner, now is the season for Korean to enjoy the shoots of Aralia elata..。Today ,I am going to share with you a very simple way to enjoy this vegetable...

春天的脚步已接踵来临，又是韩国人享用辽东楤木的时刻。。。今天和大家分享一种很简单的吃法。。

In Korean cuisine, the shoots of Aralia elata is called dureup are used for various dishes, such as dureup jeon (두릅전), that is a variety of jeon (pancake-like dish) made by pan-frying the shoots covered with minced beef and batter.
Dureup namul (두릅나물), also called dureup muchim (두릅무침) is a dish made by parboiling dureup seasoned with gochujang (chili pepper paste).
It is also common to eat Aralia elata as Dureup bugak (두릅부각), fried shoots of the plant coated with glutinous rice paste, usually served along with chal jeonbyeong (찰전병), a kind of pancake made by pan-frying glutinous rice flour.
Aralia elata or Japanese angelica tree is a woody plant belonging to the family Araliaceae

It is an upright deciduous small tree or shrub growing up to 6 m in height, native to eastern Russia, China, Korea, and Japan.
In Japan it is known as tara-no-ki (Katakana: タラノキ/Kanji: 楤木), and in Korea as dureup namu (두릅나무). It prefers deep loamy soils in partial shade, but will grow in poorer soils and in full sun. The plant is sometimes cultivated, often in a variegated form, for its exotic appearance.
(source : wikipedia)

                                             Shoots of Aralia elata..
.

                                After removing the bottom part of the shoots...

Ingredient:
Shoots of Aralia elata 100 g
red pepper paste with vinegar

Method:

1. Remove the bottom part of the shoots and wash it..

2. Boil a pot of water, blanch it in the boiling water.

3. Remove from the boiling water...

4. Dip the red pepper paste with vinegar sauce when you eat....  

 

Crab Cucumber Roll/蟹肉黄瓜卷/게맛살오이롤

Crab Cucumber Roll/蟹肉黄瓜卷/게맛살오이롤 Rice/Noodles 2013/03/08 13:43

Today, I make the crab cucumber roll with the Korean red pepper paste, if you don't like the spicy food, you may use the mayonnaise to substitute it...

今天，我做了韩式辣椒酱蟹肉黄瓜卷，如果您不喜欢辣的食物，可以用沙拉酱代替辣椒酱。。。

One of the crab meat sticks available at the Korean supermarket ...

韩国超市所售卖的其中一种牌子蟹肉条。。

Use the peeler to peel  to peel the cucumber as thin as possible, sprinkle some salt on it, set aside for about 15 minutes...

用削刀削黄瓜，越薄越好，撒些盐，醃约 15 分钟。。。。

                                    Boil one egg and chop it...

                                    煮一粒蛋，切成细粒状。。

                 Cut the crab meat sticks for 4 portions and tear it into pieces...

                 将蟹肉条切成4段，用手撕成细条。。。

Add in the sugar,vinegar,salt in the rice and stuff it in the mould; if you don't have the mould, you may use your hand...

在饭内加入糖，醋和盐，拌均后将饭放入模型内；若您没模型，就用手吧。。。

                                      Make the rice in small long roll...

                                      把饭做成小长条状。。

If you don't like the spicy food, you may use the mayonnaise to substiture the red pepper paste..

如果您不喜欢吃辣的，可用沙拉酱代替辣椒酱。。.

Ingredients:
cooked rice  1 bowl
1 cucumber
2  crab meat sticks
Korean red pepper paste  2 Tsp or a little more / mayonnaise 2 Tsp or a little more
a pinch of pepper
black sesame seeds ( optional )

seasoning for the rice:
sugar 1 tsp
vinegar 1 Tsp
a pinch of salt

Method :
1. Mix the rice with the sugar,vinegar and salt, stuff the rice in the mould to make short long roll. If you don't have the mould, you may use your hand.

2. Use the peeler to peel the cucumber and sprinkle salt on it, set aside for about 15 minutes.

3. Boil an egg and chop it for small pieces.

4. Cut each of the crab meat stick  for 4 portions,you may use your hand to tear the crab meat sticks.

5. Put the chopped egg, crab meat in a mixing bowl and add in pepper, red pepper paste or mayonnaise .

6. Use the peeled cucumber to roll the rice and place the crab meat mixture on top of it. Garnish it with black sesame seeds (optional).

"Once upon a time..Lunch Box"/昔日的便当饭盒/옛날 도시락

"Once upon a time..Lunch Box"/昔日的便当饭盒/옛날 도시락 Rice/Noodles 2013/03/05 18:50

Dear friends, do you know what are these ? These are the lunch boxes for students in Korea in 1960s / prior to that.....Now, these are also available in certain restaurants in Korea ! For those who are in their 50s - 60s, they like to go there for sweet memories; for the youngster, they are anxious to experience  how the Korean ate the lunch box in the past.
In 1960s or prior to that, Korea was not well developed. For most of the students, they brought the lunch box  only with  rice and kimch to school, if there was a fried egg in the lunch box, he or she was from rich family.....
At that time, every school used coal briquettes for fuel in the winter,therefore, the students put their lunch boxes on the top of the heater to warm it up..
Not the fried rice, was the white rice and kimchi,therefore, the students would use their both hands to shake the lunch boxes, to mix the rice and kimchi well...
If you are anxious to get this experience, don't miss the opportunity when you visit Korea, especially when you visit Nami Island  （南怡岛/  남이섬), these is a restaurant for this meal...

Once in a while, I will make this lunch box for my husband...just to experience it..

I use the old fermented kimchi...

Chop the kimchi and fry it with perilla oil...

"Bangjja" Brassware/黄铜器皿 ( 鍮器 ) /（유기 (방짜)

"Bangjja" Brassware/黄铜器皿 ( 鍮器 ) /（유기 (방짜) Kitchen Ware 2013/03/04 16:57   http://kkimchi88.blog.me/70161259386

This set of Korean traditional bronzeware was displayed on the exhibition that I visited on 2nd Mar 2013. It is called " Bangjja" or " Yugi".  It is made up of an alloy of copper 78% and tin  22% and has subtler colors. When containing boiled rice, the warmth lasts long compared with stainless steel ware...

在 3月2日去参观一项展览，展览会上展出这一套传统的韩国黄铜器皿。韩文称它为 “Bangjja”或者“Yugi”，他是采用铜 78% 和 锡 22% 的合金制成的。

Bangjja, also known as yugi, is a Korean type of hand-forged bronzeware. A complete set of bangjja includes dishes, bowls, spoons and chopsticks. The main difference between Korean bronzeware or Banjja from other bronzeware is the alloy ratio of copper to tin. The Bangjja contains much more tin than other bronzewares (Cu:Sn = 78:22 as volume) while the normal ratio of tin to copper is 1/9. Due to this compositional difference, bangjja (unlike other kinds of bronzeware) can be sterilized. For this reason, it has historically been used as tableware for the royal families of Korea. Bangjja is used for the traditional presentation of Korean royal court cuisine (surasang).

（ source : wikipedia)

"Ae-ho-bak-jeon" Zucchini Pancake/节瓜煎饼/애호박전 Vegetable

"Ae-ho-bak-jeon" Zucchini Pancake/节瓜煎饼/애호박전 Vegetable 2013/02/28 20:44

There are many kinds of Jeon available in Korea,such as kimchi jeon(김치전, made with kimchi), pajeon(파전,made with green onion),gamjajeon(감자전,made with  potato), etc.

Today, I am going to use zucchini as main ingredient for making " Ae-ho-bak-jeon /애호박전".

 在韩国有不同种类的煎饼，例如 ：泡菜煎饼，青葱煎饼，马铃薯煎饼等。 今天，我是采用节瓜为主要的材料来做“节瓜煎饼”。。。。

(This recipe is written in English & Chinese,中英对照食谱）

Jeon is made with various ingredients such as sliced meats, poultry, seafood, and vegetables depending on the style and mixed with flour batter or coated with egg batter and then pan-fried with oil.
Jeon is commonly eaten as an appetizer, as banchan (small side dishes), or as anju (food to eat while drinking). Jeon is also served as an important food for jesasang (제사상, 祭祀床, ceremonial table setting for jesa, ancestor worship) and janchi (hangul: 잔치, feast, or festival). The jeon used for jesa is called gannap (hangul: 간납, hanja: 干納 or 肝納) or gannam (hangul: 간남, hanja: 肝南) which is made with beef liver, omasum, or fish along with vegetables and green onions on a skewer.
Jeon are sometimes eaten as a sweet dessert; one such variety is called hwajeon (literally "flower jeon"). Bindaetteok (mung bean pancake), pajeon (green onion pancake), and kimchijeon are popular jeon in South Korea. The jeon name commonly follows its main ingredient.
（source: wikipedia)

This is one of the local brands : the crab meat available in Korea...
这是其中的一个牌子 ： 韩国国内的蟹条

Some of the ingredients for making "Ae-ho-bak-jeon"...
做节瓜煎饼的一些材料。。。

Mix all the ingredients in a mixing bowl......
将所有的材料混合在一起。。。


Ingredients :
1/2 of the zucchini
1/2  of the onion
carrot 40 g
1  chopped green pepper
crab meat  60 g ( optional )
pancake flour 60 g
frying flour 30 g
water 80 ml
 2 eggs
a pinch of pepper
a pinch of salt
cooking oil for frying

Method :

1. Slice the zucchini ,onion and carrot into thin stripes.

2. Cut the long crab meat in 4 portions and use your hand to tear them into thin stripes.

3. Mix all the ingredients in a mixing bowl.

4. Heat a pan over medium heat and add cooking oil. Slowly drop the batter by spoonful in the frying flour before you place it on the fry pan.

5. Pan fry until golden brown on both sides.

6. Serve hot with vinegar soy sauce or tomato sauce.

材料：
1/2 条节瓜
1/2 粒大洋葱
40 g 红萝卜
1 tsp 青辣椒粒
60 g 蟹条肉
60 g 韩式煎饼粉或一般面粉
30 g 韩式炸粉或一般面粉
80 ml 水
2 粒蛋
胡椒粉少许
盐少许
油适量

方法：
1. 将节瓜，大洋葱和红罗卜切成丝。

2. 将蟹条切成四段后，撕成细条。

3. 将所有的材料混均。

4. 平锅中加入油，油热后，用汤匙将面糊倒入平锅内；一汤匙一汤匙的倒入，直到面糊用完为止。

5. 将两面煎至金黄色即可。

6. 可沾上酱清醋 或番茄酱享用。最好是乘热吃。



“I am submitting this post to Asian Food Fest: Korea, hosted by Sharon of Feats of Feasts. 

"Garaetteok Gui" Pan fried Rice Cake/煎米糕/가래떡구이

"Garaetteok Gui" Pan fried Rice Cake/煎米糕/가래떡구이 Korean Rice Cake 2013/02/26 20:04   http://kkimchi88.blog.me/70160600833

Today. I am going to share with you a very simple way to eat the Korean rice cake " Garaetteok". Garaetteok is available at the rice cake shop or the supermarket in Korea
今天，我将与大家分享一种非常简单的韩式米糕吃法。在韩国，这米糕可以在米糕店或超市买得到。。

Garaetteok is a variety of tteok or Korean rice cake, formed into a long white cylinder shape. It is made by pounding steamed rice flour, made mostly from non-glutinous rice. It is used in various Korean dishes such as the spicy tteokbokki and skewered tteok sanjeok. Thinly sliced garaetteok is used for making tteok guk, the traditional dish to eat for the New Year.
(source: wikipedia)


This is the " Garaetteok", long white cylinder shape..

I cut each of the Garaetteok into 3  portions...

Heat the fry pan without adding cooking oil..,pan fry it until the surface of the rice cake  turns golden brown colour.

Dip the honey and have a bite...

Ingredients:
2 pieces of long Gareatteok

Sauce :
honey

Method :

1. Cut the long Garaetteok into 3 portions or the size as you want.

2. Heat the fry pan without adding cooking oil.

3. Pan fry the Garaetteok by rolling it on the pan, until the surface of the Garaetteok turns golden brown colour.

4. Enjoy to eat it while it is still hot. dip the honey and have a bite...

Chicory Salad/凉拌菊苣/치커리 걸절이

Chicory Salad/凉拌菊苣/치커리 걸절이 Salad / Fruit 2013/02/22 20:50   http://kkimchi88.blog.me/70160162409

Chicory, also called endive or curly endive, is more "crunchy" then lead lettuce, but is a slightly bitter tasting  salad green.....

Common chicory is also known as blue sailors, succory, and coffeeweed. It is also called "cornflower", although that name is more commonly applied to Centaurea cyanus. Common names for varieties of var. foliosum include endive, radicchio, Belgian endive, French endive, red endive, sugarloaf and witloof or witlof.
(source : wikipedia)

菊苣，又稱苦苣、苦菜，（學名：Cichorium intybus）

Ingredients:
chicory 50 g
cherry tomato 5 pieces

seasonings:
Korean soy bean sauce 1 Tsp
vinegar 1 Tsp
water 1 Tsp
red pepper powder  1/2 tsp
sesame oil 1 tsp
roasted sesame seeds 1 tsp

Method:

1. Wash the chicory, rinse and drain.

2. cut the  each of the cherry tomato into half.

3. You may cut the chicory into bite-size if it is too long,otherwise, is not necessary.

4. Mix all the seasonings well.

5.Place the chicory and cherry tomato in the mixing bowl, pour in the seasonings and mix it well before serve.