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Post by Crystoph on Mar 4, 2015 22:00:46 GMT
......I should've paid more attention to History in high school. xD Actually, I don't think any of my History teachers taught us about Afrikaners. Just the Englishmen and whatnot.
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Post by moderator on Mar 4, 2015 22:03:29 GMT
Eh, the only thing they teach about South Africa at school is Apartheid. I could get into what really went down, but that's for another thread...
(although I can tell you that it's pronounced apart-hayt, not "apart-hide")
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Post by Crystoph on Mar 4, 2015 22:05:20 GMT
History 101 by Steppy.
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Post by moderator on Mar 4, 2015 22:08:37 GMT
Well, it helps knowing somebody who was there.
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Post by rjcloset on Mar 4, 2015 22:47:28 GMT
BTW, how are you using Hangul on here? I can't figure it out. It's not related to the message board. I have my PCs set-up with an alternate keyboard, which allows me to toggle between the standard English keyboard and a Hangul keyboard. Any Windows PC can easily be set up to do it. It's really not that hard to do. For instructions on how to set it up on your system, see here: How to change keyboard language in WindowsThanks a bunch! I'm going to try it now!~
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Post by Crystoph on Mar 5, 2015 17:39:18 GMT
DAY SIX - MARCH 5th - APPETIZER
KOREAN NAME: BIN-DAE-TTEOK 빈대떡 ENGLISH NAME: Mung Bean Pancake
Bindaetteok literally means "mung bean pancake" in Korean and it is a variety of jeon, a Korean style pancake, similar to pajeon. It is made of ground mung beans, with green onions, kimchi, or peppers cooked in a frying pan. It was originally prepared by frying a mixture of water-soaked and ground mung beans, pork, bracken fern, mung bean sprouts, and cabbage kimchi. Meat, usually pork or beef, can also be added as an ingredient. In Korean restaurants, this dish is served with a small side serving of dipping sauce made of soy sauce, minced green onions, gochugaru (red chili pepper flakes) and some vinegar.
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Post by Crystoph on Mar 6, 2015 17:30:43 GMT
DAY SEVEN - MARCH 6th - SNACK & DESSERT
KOREAN NAME: HO-PPANG 호빵 ENGLISH NAME: Steamed Bun
Hoppang is a popular hot snack commonly found in Korea especially during the winter season. It is a pre-cooked ball of rice or wheat flour dough filled with red bean paste or other favorites such as vegetable, pizza, curry, and much more. Similar to Chinese Doushabao, hoppang is steamed to keep warm and sold at small food markets or convenience stores throughout the winter months, usually costing less than few US dollars.
Outside of Korea, hoppang is usually found in the frozen aisle of Korean supermarkets where each buns can be either steamed or microwaved, ready to be enjoyed within minutes.
Fact: You'd also see your favorite actors snacking on these bad boys whenever they want something hot and sweet.
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Post by Crystoph on Mar 7, 2015 17:53:49 GMT
DAY EIGHT - MARCH 7th - ALCOHOL
KOREAN NAME: IN-SAM-JU 인삼주 ENGLISH NAME: Ginseng Medicinal Wine
Insamju is a traditional medicinal wine made with ginseng and it's particularly popular among the elder generations in Korea. It is made by fermenting Korean ginseng as the name implies and whole roots are can be found inside the actual bottle for presentation as well as to prolong its fermentation process. Each bottle can get quite expensive due to having medicinal properties but it's quite tasty and refreshing.
Popular Korean dish that's eaten while drinking insamju is samgyetang. Geumsan Ginseng Wine has been recognized as the popular brand since 1999 and it's been named the official liquor for the annual Asia-Europe Meeting dinner toasts.
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Post by Crystoph on Mar 8, 2015 17:28:46 GMT
DAY NINE - MARCH 8th - MEAT & POULTRY
KOREAN NAME: BUL-DAK 불닭 ENGLISH NAME: Hot & Spicy Chicken
Buldak is a spicy chicken dish that is becoming very popular amongst the younger generation of Koreans everywhere. Its popularity has been attributed to both its unique flavors and spiciness. Keep in mind, the term bul means fire in Korean and dak is chicken, so it can get quite spicy in taste.
Many restaurants that specialize in buldak have been created due to the growing popularity as this dish is considered fairly new. Also, most restaurants that serve this dish offer various levels of spiciness that one can choose from and there are usually fresh vegetables served with this dish to blend in the taste. Cubed-cut sweet radishes along with salad and onions are usually popular.
An order of buldak can be served on a platter of bite-sized morsels of chicken breasts or sometimes in combinations of wings or drumsticks. While the flavor and degree of hotness differs a little from place to place, it is marinated with a hot & sweet sauce, grilled over an open fire, and then served over a sizzling skillet, topped with cheese as well as various herbs. It’s usually enjoyed as an appetizer while drinking a cold mekju or soju at popular bars or restaurants.
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Post by Crystoph on Mar 9, 2015 18:23:21 GMT
DAY TEN - MARCH 9th - SOUP & STEW
KOREAN NAME: BOOK-UH-GUK 북어국 ENGLISH NAME: Dried Codfish Soup
Bookuh guk is a dried codfish soup which is one of the best ailments known to cure hangovers in Korea. It's a very simple mild-soup dish containing battered egg mix, green onions and tofu. Some prefer to include bean sprouts which can add another refreshing layer to its broth to make bookuh kongnamul guk. Red chili pepper flakes (gochugaru) can also be sprinkled onto the final stock to add an extra flavor and kick.
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Post by Deleted on Mar 9, 2015 18:36:40 GMT
That looks very nourishing for when you have a bad cold.
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Post by moderator on Mar 9, 2015 19:05:29 GMT
That looks very nourishing for when you have a bad cold. I just love soup in general.
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Post by Deleted on Mar 9, 2015 19:53:03 GMT
I love it in the winter months. In the hot humid summer months in Florida? Forget it!
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Post by Crystoph on Mar 10, 2015 17:35:29 GMT
DAY ELEVEN - MARCH 10th - RICE
KOREAN NAME: BI-BIM-BOP 비빔밥 ENGLISH NAME: Beef & Mixed Vegetable Rice
Bibimbop literally means mixed rice or mixed meal in Korean. It's a popular meal consisting of a bowl of steamed white rice topped with vegetables, beef, a whole egg, and gochujang (red chili pepper paste). Gochujang is usually served separately to control its spiciness of this rice dish.
A variation of this dish, dolsot bibimbop (dolsot meaning stone pot) is served in a heated stone bowl, in which a raw egg is cooked against the sides of the bowl. Before the rice is placed in the bowl, the bottom of the bowl is coated with sesame oil; consequently, the portion of the rice touching the bowl becomes golden brown and crispy.
Vegetables commonly used in bibimbop include julienne cucumber, zucchini, carrot, white radish, mushrooms, bellflower root (gaji namul), and laver. It may also contain spinach, soybean sprouts, and bracken fern stems (gosari namul). Tofu, either plain or sautéed, may also be included in the dish as well. Within both types of bibimbops, all ingredients are typically stirred together thoroughly before eating.
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Post by Crystoph on Mar 11, 2015 17:38:40 GMT
DAY TWELVE - MARCH 11th - NOODLE
KOREAN NAME: BIBIM NAENG-MYUN 비빔냉면 ENGLISH NAME: Spicy Buckwheat Noodles
Bibim naeng myun is another popular noodle dish that is enjoyed by spicy food lovers, especially during the hot summers. It's basically a spin off of naeng myun where it's served with a spicy dressing made primarily from gochujang (red chili pepper paste) and eaten all mixed together. A bowl of the soup broth used in mul naengmyeon or plain broth from the boiled noodles itself are often served on the side as a complimentary soup.
Aside from it's spiciness, its ingredients are very similar to regular naeng myun, which consists of thin noodles typically made from arrowroot or buckwheat flour, garnished with slice of beef or pork, a boiled half egg, Asian pear, and cucumbers. Some restaurants place crushed ice cubes as opposed to chilled nooldes in a metallic bowl.
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