Even today, like during Seollal for example, people travel to their hometowns to spend time with their families. As a result, bus, train and plane tickets for the holiday period are sold out a year in advance, and the nation’s expressways become heavily congested, and travel time that would normally take about 3 to 4 hours ends up with 10 hours.

Since Chuseok comes in the harvest season, everything is available in plenty. Also, since it comes on the fifteenth day of the lunar month there is a full moon for you to see in the night skin and pray to. Families enjoy Chuseok by talking under the full moon with hearts that are content.

A typical Chuseok food is songpyeon (송편), a type of tteok stuffed with beans, red beans, chestnuts, jujube, and other things newly harvested, as an expression of thanks. It is usually made by family members while they watch the bright moon the night before Chuseok. Supposedly women have pretty children if the songpyeon they make is pretty, so they try to make theirs as pleasing to the eye as possible.

The day before Chuseok families make songpyeon and prepare food for the morning, when on Chuseok day they offer it to their ancestors. Family members then eat and enjoy their time together. In recent years, however, a lot of people have been taking advantage of what is the longest holiday weekend of the year to take vacations overseas. Nevertheless, Chuseok is remembered in the hearts of Koreans as a plentiful time.

Source From: Arirang TV

Happy Chuseok, Everyone!!!

Bonjuk porridge has a lot of franchise in South Korea. Besides selling porridge, they also own a Bonjuk Bibimbap shop. Most of their franchise are located in downtown area where it can be easily found.

Many times we seen actors or actresses carried a Bonjuk bag in the drama visiting their sick Mum or Dad. In the past, South Koreans used to eat porridge when they are sick, but now many of them like to eat fresh healthy porridge to clear away the toxic in their body.

Boys Before Flowers Cheese Porridge – W7000

Because of the ‘Boys Before Flowers’ drama, Bonjuk introduces a new porridge named ‘Boys Before Flowers Cheese Porridge’. This porridge can be found in the the Bonjuk menu.

Boys Before Flowers Cheese Porridge

So to all Boys Before Flowers fans, be sure to order this porridge when you visit Bonjuk in Korea in your next trip!

One factor that helps preserve the food and ingredients contained withing is that the pots, despite the fluctuating temperatures of the seasons, tend to retain a constant temperature on the inside.

This allows for the flavor of the seasonings, sauces and pickled foods to be retained for several years. While Korean housewives may add the devotion needed to make a dish complete, it would not be a stretch to say  that these pots give birth to the very aromas and flavors found on Korean tables.

1. Traditional soy sauce pots in Korea are usually very wide in the middle. The wider the pot is, the better it will retain the proper temperature inside the pot.
2. Korean chili paste (Gochujang 고추장), is made annually and preserved in medium sized pots. The medium sized pots are placed in the front row or in the corner for convenient access.
3. The taste of Korean soybean paste (Doenjang 된장) is enhanced by sunlight. In addition, sunlight also prevents doenjang from molding. Therefore, Koreans typically open the lid of the pots on sunny days.

Pot Arrangements and Functions

Korean earthenware pots are typically lined up (with larger pots placed behind smaller ones for convenience) in two or three rows in well ventilated areas with plenty of sunlight. This allows air and moisture to slowly seep through the pots’ walls, which enhances the flavor of the food that is contained within.

Over time, these pots have been known to help filter away toxins that are hazardous to humans. Having foods ferment inside pots for a long time ensures that the pot will retain the fresh quality of the food.

Source From: Korea Tourism Organization

It is rich in nutrients and is made from producing dough from flour and adding green onion, onion, seafood and other ingredients. It is a healthy dish because it provides carbohydrates, fat, vitamins, minerals, and protein all that the same time.

It is most often consumed as anju, dishes enjoyed with alcoholic beverages, and it considered a particularly appropriate match for makgeolli (막걸리). There’s an area of Busan called Dongnae that is especially famous for pajeon. Be sure to visit Dongnae to have some when you have the chance.

Koreans especially like to have makgeolli and pajeon on rainy days. How about having a bowl of makgeolli and some pajeon with your Korean friends the next time it rains?

Ingredients:

• 1/2 cup flour
• 2/3 cup water
• 1 teaspoon salt
• 1 egg
• Scallops
• Shrimps
• Green onions
• Asian chives
• Zucchini
• Green chili pepper
• Vegetable oil

Steps:

• Place ½ cup of flour, 1 ts salt, ⅔ cup of water in a big bowl and mix it.
• Chop ½ cup worth of green onions, 3 cups of Asian chives, and shred ½ cup of zucchini. This will make 4 cups of vegetables.
• Put chopped vegetable into the mixture of flour and water and mix it up.
• Chop 2/3 cup worth of shrimp and scallop.
• In a big heated pan, put some oil and spread the vegetable pancake batter thinly. Lower the heat down to medium.
• Place the chopped seafood over the top and press it down with a spoon or spatula.
• When the pancake is cooked about 70%, beat one egg and spread it in the center of the pancake and cook a few minutes over low heat.
• Turn the pancake over with a spatula.
• Add more oil if needed, and serve it hot with dipping sauce by mixing 1 tbs of soy sauce and ½ tbs of vinegar.

What is meaning of Makgeolli?

• Makgeolli 막걸리- Korean Rice Wine

Source From: Arirang

Video From: Maangchi

There are largely two types, the spicy hot bibim naengmyeo (비빔 냉면) and another variety called mul naengmyeon (물 냉면), which has a refreshingly cool broth.

Bibum Naengmyeon

Mul Naengmyeon

Naengmyeon always seems to have half a boiled egg in it. Have you ever wondered why?

It is to protect your stomach. The noodles in naengmyeon are made from buckwheat and flour, and since buckwheat has cellulose in it you can damage your stomach if you eat it when your stomach is empty. That half an egg serves to keep you stomach occupied.

You’ll find eggs in other Korean noodle dishes as well for the same reason. Korean food does not involve courses, so the egg serves to excite the appetite and protect your stomach in a country where there aren’t usually appetizers. It also makes the noodles look pretty. The next time you have naengmyeon, be sure to eat your egg first.

Source From: Arirang
Video From: Maangchi

Ingredients:

• A package of cold noodles
• onion
• garlic
• green onions
• ginger
• cucumber
• egg
• 1 bosc pear
• hot pepper flakes
• hot pepper paste
• sesame seeds
• vinegar
• sesame oil
• corn syrup,
• salt
• soy sauce
• sugar
• mustard powder

Steps:
1) Make stock by boiling 8 cups of water, 3-4 shiitake mushrooms, dried kelp, and 8-10 dried anchovies

2) Prepare toppings for naengmyeon

• Mustard powder:

Mix 2 tbs of mustard powder and 1 tbs water and put it on warm place to ferment it.
(I place it on the top of boiling stock)

• Cucumber:

Slice a quarter of cucumber thinly and sprinkle a pinch of salt, 1 ts of sugar, 1 ts of
vinegar, and a pinch of hot pepper flakes and mix it and set it aside

• Bosc pear:

Slice a half pear thinly and soak it in water and add 1 ts sugar to protect it from
changing color

• Egg:

Hardboil an egg, cut it in half, and set it aside

3) Make hot and spicy sauce for bibim naengmyeon, by grinding these ingredients:

• A half of peeled bosc pear, a quarter of onion (about 3 tbs), 1 ts garlic, 1 ts of ginger, ½ cup of corn syrup, 4 tbs hot pepper flakes, 3 tbs hot pepper paste, ¼ cup of apple vinegar, 1 tbs sesame seeds, 3 green onions, 1 tbs soy sauce

• Place the ground sauce into a container and add 1 tbs sesame oil and 1 ts of fermented mustard and mix it.

4) Make naengmyeon broth by mixing 1 cup of Yeolmu kimchi juice and 2 cups of stock.( you can add some vinegar or salt and sugar)

5)  Boil the noodles:

• Put noodles into boiling water in a big pot (2/3 of the pot is filled with water). The direction of cooking noodles is on the back of the noodle package and it usually takes 3-4 minutes to boil after putting the noodles into the boiling water. You can take some sample to check if the noodles are cooked enough or not.

• When the noodles are cooked, move the pot into a kitchen sink and pour cold water and remove some water and pour cold water again. This process helps the noodles get chewier.

• Place the noodles into a basket or colander and keep rinsing and draining the noodles until all starch from the noodles are removed.

6. Serve it cold cold!

a) For mul naengmyeon:

• Put some noodles into a serving bowl and fill the broth until the noodles are submerged.

• Add crushed ice and place toppings: yeolmu kimchi, a few pieces of pear and cucumber, and a half side of boiled egg on top.

• Add 1 ts of mustard

b) For bibimnaengmyeon:

• Put some noodles into a serving bowl.

• Add a half cup of icy broth

• Place some hot and spicy sauce, yeolmu kimchi, a few pieces of pear and cucumber and a half side of boiled egg on top.

• Add some more sesame oil if you want.

How to cook Naengmyeon

Shin Ramyun – Pack Noodle

If you have a pack that do not have this big black letter ‘Shin’ (辛) word in front or bright red color packaging, the taste of the noodle would be much more different. The design of the packaging has boast the sales of Shin Ramyun.

The biggest success of the Shin Ramyun’s design is that it demonstrates the use of visual preferences of the Korean spicy habits which had been passed down from generation. Although Kimchi and Korean barbecue are all spicy Korean food, but none of these products uses this visual preferences like Shin Ramyun do.

Shin Ramyun – Cup Noodle

Design critic has said: “With the contrast of red and black color and the strong Chinese calligraphy letter, it brings out the sense of Korean spicy nature perfectly. However the public evaluated that the completion of the design is not refine enough. In other words, comparing to the Japan instant noodles packaging, the proportion and coordination are the various elements that affect the refinement of the packaging.

Shin Ramyun – Cooked Noodle

The ‘Shin’ word has become a symbol of the Korean spicy. Then who had written this word ‘Shin’? The team leader of the Packaging Design Association of Korea was responsible for the packaging design for Shin Ramyun. In order for the word ‘Shin’ to show out the strong spiciness of the noodle, he has been searching nationwide for calligraphers to offer their calligraphy to him.

Among those calligraphy, they selected the work of a calligrapher who lives in Ansan region. He had wrote about the history of Chusa in his calligraphy. However the team leader expressed: “It’s has been a long time, I cannot remember the name of that calligrapher.” NongShim has also expressed that they do not keep any specific information about this calligrapher.

Shoppers buying cartons of ramen

Shin Ramyun is a Korea trademark product. The noodle exports more than 80 countries over the world. However, unfortunately, the product design which has been used for more than 20 years does not left behind any information.

Official Website: NongShim Website

PS: It was said that Shin Ramyun noodle is thicker and larger portion than any other ordinary instant noodle and would not become musty if left for hours. I even found out that Jamie Oliver has a Shim Ramyun article on his website. Cool!

Samgyetang is not that difficult to make. First you stuff a chicken with these ingredients and tie it up so that the ingredients won’t fall out. Then you cook it in a broth at high temperature until it boils, at a point you will then cook it for over an hour on a weak flame.

The ingredients are important, but it is also critical that it is cooked in a stone or earthenware pot. In Korea there are something called bongnal three times each summer when it is supposed to be especially hot. Individually these are called chobok, jungbok and malbok and it is on these days that Koreans go out of their way to eat samgyetang.

People have it on chobok, at the summer’s beginning to make sure they don’t succumb to the heat. They have it again on jungbok, when it’s the middle of the summer, to hold back the heat. Finally, on malbok, at the end of the summer, they have it because it is  good for your health and it’s still hot anyway.

This is a tradition that has continued for ages. Pass by a Korean restaurant specializing in samgyetang on one of these bongnal and you’ll see people lined up all the way outside. Many schools and companies cafeterias have samgyetang on their menus on these days. Isn’t it interesting that there are days when you’re supposed to eat a special dish while thinking of your health?

Ingredients:

Main:

• Small chicken (cornish hen)
• 1/4 cup of sweet rice (glutinous rice)
• A dozen cloves of garlic
• Green onions
• A few jujube fruits
• 1 or 2 small ginseng roots

Steps:

• Wash and rinse your chicken in cold running water
• Soak 1/4 cup of sweet rice for 1 hour
• Stuff the chicken with the sweet rice, a ginseng root, a few jujube fruits and 3-4 cloves of garlic
• Place the chicken in a pot
• Pour water into the pot and boil it over high heat for 20 minutes.
• When it starts boiling, skim off any foam and fat that rises to the surface
• Then pour in more water and boil it over medium heat for 40 minutes
• When it cooks properly, the chicken will be easily pulled apart by chopsticks
• Serve it with salt and pepper and Kimchi or Kaktugi

How to make Samgyetang - Korean Ginseng Chicken Soup

Source From:

• Arirang TV
• Maangchi

Koreans think they’ve have an ample meal if they’ve just got their Kimchi Jjigae, even if there aren’t any side dishes you usually see with Korean meals.

It is simple to make. Squeeze cabbage-based Kimchi to remove most of its liquid, cut it in 5 centimeter lengths and boil it in water with finely sliced pork. Taste it once you’ve let it boil for a while, then either add more “Kimchi Juice” or hot pepper paste. Once you’re done add in sliced green onion.

Usually the initial Kimchi itself is enough to get the right taste. Koreans think that a serving of Kimchi Jjigae and steamed rice is all you need for a simple meal in the cold of winter. Be sure to try making it at home when you are free!

Ingredients:

Main:

• 1 and half cup Kimchi
• 2 cups of water
• 1 cup of Tuna (Tuna packed in Oil)
• 1/2 Tofu (Beancurd)
• 1/4 Onion
• 1 green Onion
• 1/2 green chili pepper
• 1/2 red chili pepper

Seasoning:

• 1/8 cup Kimchi Broth
• 1 teaspoon minced garlic
• Half to 1 tablespoon red pepper powder
• 1 teaspoon salt (adjust the amount depending on the saltiness on your Kimchi)

How to make Chamchi Kimchi Jjigae 참치 김치찌개  (Tuna Kimchi Soup)

Source From:

• Arirang TV
• Aeri’s Kitchen

Kkakdugi is one of the famous Kimchi, which is made from radish. Koreans normally serve this dish with rice, soup and other Korean side dishes.It has a hexahedral shape and you can be sure to have some if you eat a restaurant.

Kkakdugi has been eaten for around 200 years, since back during the Joseon period. They say it was especially popular in winter, when it’s hard to grow cabbage, and that people used to mix fish with Kkakdugi when they made it. It isn’t as hard to make as regular Kimchi, so why don’t you try to make some at home?

Ingredients:

Main

• 6 cups of Korean Radish
• 2 greens onions

Rice Paste

• 1 tablespoon sweet rice flour
• Half cup water

Sauce

• 4 tablespoon red pepper powder
• 3 tablespoon fish sauce
• 1 tablespoon garlic
• 1/2 tablespoon ginger
• 1/2 tablespoon salt
• 1 tablespoon sugar

How to make Kkakdugi – Korean Radish Kimchi

Source from:

• Arirang TV
• Aeriskitchen