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Post by Crystoph on Apr 7, 2015 15:31:04 GMT
DAY TWENTY EIGHT - APRIL 7th - APPETIZER
KOREAN NAME: GOP-CHANG 곱창구이/볶음 ENGLISH NAME: Grilled/Stir-Fried Intestines
Gopchang bokkum or gui is a stir-fried or grilled intestines (from cattle or pork) delicacy enjoyed by Koreans especially while drinking soju. It is high in iron and vitamins and has a characteristic flavor and a chewy yet palatable texture. When grilled, it is usually done on a hot skillet in open flames with vegetables such as onions, garlic, green onions, mushrooms and Korean hot peppers. Popular dipping sauce for this dish is a mixture of sesame oil and salt but gochujang can also compliment gopchang by wrapping it with ssam. When stir-fried, aforementioned vegetables are usually mixed in with gochujang which can add some spiciness to the dish.
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Post by Crystoph on Apr 8, 2015 16:10:42 GMT
DAY TWENTY NINE - APRIL 8th - SNACK & DESSERT
KOREAN NAME: SAE-WOO-KKANG 새우깡 ENGLISH NAME: Shrimp Flavored Crackers
Saewookkang is considered one of the oldest and most popular snacks in Korea. It is about two-inches long in length, packed with savory andreal high quality shrimp flavors as opposed to artificial additives. It is slightly salty in taste and each piece is baked, forming tiny pores inside each cracker which makes it crunchy with every bite. Different variations from sprinkled herbs to hot & spicy shrimp flavors exist as well.
Since Korea is a peninsula surrounded by sea, seafood flavored snacks are surprisingly popular and something which everyone enjoys. A bag of this beloved snack can be found in almost every Korean household and often served in popular bars much like how party mix goodies are served elsewhere.
Saewookang was first introduced in 1971 and several billions of bags have been sold and consumed thus far.
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Post by Deleted on Apr 8, 2015 22:48:58 GMT
LOL!
They look far too salty for me with my high blood pressure.
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Post by Crystoph on Apr 9, 2015 16:57:55 GMT
DAY THIRTY - APRIL 9th - MEAT & POULTRY
KOREAN NAME: DAE-JI GAL-BI 돼지갈비 ENGLISH NAME: Grilled Pork Ribs
Daeji galbi is Korea's finest grilled spareribs (usually pork) that are succulent in taste as well as appealing to the eyes. Daeji galbi is much close to barbecued, L.A. style, galbi ribs which are crisply grilled to perfection with its tenderloins and bones still attached. However, daeji galbi tends to be quite spicy in taste as gochujang (red chili pepper paste) is added to the base of this marinade sauce.
To complement this meal, most restaurants serve a wonderful variety of traditional side courses (banchan) consisting of mostly vegetables in various sauces, marinades and broths. A traditional side dish such as kimchi and/or kkaktugi are usually served while eating this meal. Daeji galbi is usually cooked at tables by waiter or waitress who wanders from grill to grill, turning the meat over and letting you know when the meat is ready.
Korean 101: Daeji means pork in Korean and galbi is the word for spareribs, therefore, it translates into pork spareribs.
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Post by Crystoph on Apr 10, 2015 17:20:12 GMT
DAY THIRTY ONE - APRIL 10th - SOUP & STEW
KOREAN NAME: GAL-BI-TANG 갈비탕 ENGLISH NAME: Short Rib Beef Soup
Galbitang is a soup-based dish made primarily from beef short ribs and it is one of most commonly found soups in Korean cuisine. It’s similar to sollongtang where clear and hearty soup is made by slowly simmering galbi in water for a long period of time and is eaten as a meal. Short ribs along with daikon radish, onions, garlic, and other ingredients are all boiled together for approximately five hours until most of the fat is drained out and the meat becomes very tender. A spicy version of this dish called maeun galbitang (spicy short rib beef soup) is available by adding gochujang and gochugaru.
Great care and attentiveness during its cooking process is needed when preparing this dish since soup should be chilled so that fat floating on the surface can be removed repeatedly for optimal taste. The ribs are chopped into 1-2 inches in length and slits are sometimes made in the top of the inner bones before the ribs are cut to make the flesh separate easily from the prepared beef ribs. The seasoned ribs and sliced daikon are again put into the pot along with vermicelli noodles which are then simmered once more. Finally, each serving bowls are seasoned with minced scallions, black pepper powder and salt to meet individual taste buds.
Fact: Galbitang has been a representative dish served at Korean wedding receptions.
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Post by Crystoph on Apr 11, 2015 16:51:19 GMT
DAY THIRTY TWO - APRIL 11th - RICE
KOREAN NAME: JAP-CHAE BOP 잡채밥 ENGLISH NAME: Stir-Fried Vermicelli Noodles With Vegetables And Rice
Japchaebop is a delicious rice dish spun off from japchae where its stir-fried vermicelli noodle with its meat and vegetable contents are all mixed in with white steamed rice, bop. The original japchae is prepared with carrots, green onion, spinach, shiitake mushrooms and green peppers. Beef may be added as an option but may be left out to be served as a vegetarian dish. The noodles are gray when raw and turn almost translucent when cooked (thus given its popular nickname, glass noodles). When cooked correctly, they retain a chewy texture. It is usually available at traditional Korean restaurants but commonly eaten at home from left over japchae served at parties or during special occasions as the main dish.
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Post by Deleted on Apr 11, 2015 17:12:17 GMT
After watching this video on Dramafever last year I made this for my family. We all loved it.
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Post by Crystoph on Apr 12, 2015 16:51:23 GMT
DAY THIRTY THREE - APRIL 12th - NOODLE
KOREAN NAME: JAP-CHAE 잡채 ENGLISH NAME: Vermicelli Noodles
Japchae is a stir-fried dish that combines sweet vermicelli noodles made from the starch of a white sweet potato, thinly slices of beef, and various vegetables. It is usually prepared with carrots, green onion, spinach, shiitake mushrooms and green peppers. Beef may be added as an option but may be left out to be served as a vegetarian dish. The noodles are gray when raw and turn almost translucent when cooked (thus given its popular nickname, glass noodles). When cooked correctly, they retain a chewy texture.
Japchae is often served at Korean parties and during special occasions as the main dish or as a side dish. It can be added to a bed of rice and mixed together to make japchaebop, bop meaning rice.
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Post by Crystoph on Apr 13, 2015 16:26:44 GMT
DAY THIRTY FOUR - APRIL 13th - APPETIZER
KOREAN NAME: JEE-PO 쥐포 ENGLISH NAME: Dried Filefish
Jeepo is a very popular snack that is enjoyed by Korean of all ages. It's made up of boneless, dried fish meat that are packaged and readily available for purchase in almost all Korean supermarkets. To prepare them, they can be cooked right out of the package over a gas stovetop or using a frying pan on electric stoves and ready to eat under a minute.
Both sides are evenly cooked but crispy edges are usually an outcome from scorching them in open flames but favored by everyone. Once cooked, they are usually cut into pieces with a scissor and eaten plain or dipped in mayo and/or gochujang as its dipping sauce.
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Post by Crystoph on Apr 14, 2015 17:35:44 GMT
DAY THIRTY FIVE - APRIL 14th - SNACK & DESSERT
KOREAN NAME: SHIK-HAE 식혜 ENGLISH NAME: Sweet Rice Drink
Shikhae is a traditional sweet Korean rice beverage, usually served as a dessert. In addition to its liquid ingredients, shikhae contains grains of cooked rice and in some cases pine nuts. It is traditionally made by pouring malt water onto cooked rice where it steeps in the rice until it floats to the top of the surface. The liquid is then carefully poured out, leaving the rougher parts, and boiled with sugar.
In South Korea and in Korean grocery stores overseas, shikhae is readily available in cans or plastic bottles. One of the largest South Korean producers of this drink is Vilac Company of Busan as well as Yalkut Corporation. Homemade shikhae is often served after a meal at Korean restaurants or at home.
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Post by Crystoph on Apr 15, 2015 18:23:53 GMT
DAY THIRTY SIX - APRIL 15th - MEAT & POULTRY
KOREAN NAME: DAK GAL-BI 닭갈비 ENGLISH NAME: Spicy Stirred-Fried Chicken
Dak galbi is a spicy stirred-fried chicken dish that is quite appetizing with intense flavors. All ingredients are stirred fried in a large pan placed in the center of the table as this dish is more of a crowd-pleaser, ample enough for a quartet of diners to share. The chicken pieces are soft and juicy and needless to say, spicy as well. The cabbage is slightly crunchy to the bite, yet sweet, well-balancing out the spicy chicken. The mouth watering sauce covers every inch of the bite-size chicken bits and vegetables, blending everything into perfect harmony.
During preparations, when the oiled-pan gets sufficiently warm, de-boned chicken are stirred fried with sesame leaves, leeks, sweet potatoes, tuk (rice cakes), cabbage and yang nyum jang which is the spicy base sauce of this dish. This sauce is composed of gochujang (red chili pepper paste) seasoned with additional gochugaru (red chili pepper flakes), minced garlic, sesame oil, soy sauce, pepper and sugar.
While cooking, all ingredients are twirled and tossed for about 10-15 minutes by the waiter/waitress so no need to do it yourself. Usually, when the cabbages are cooked, it's an indication that the dish is ready to eat. And finally, an option to mix in additional noodle or bop (rice) to compliment this meal is available as well. Depending on the restaurant, its spiciness may vary from mild to hot at times and its variation in ingredients may also differ having unique end results.
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Post by Crystoph on Apr 19, 2015 20:48:02 GMT
DAY THIRTY SEVEN - APRIL 19th - SOUP & STEW
KOREAN NAME: GAM-JA-TANG 감자탕 ENGLISH NAME: Spicy Pork Stew w/ Potatoes
Gamjatang is a spicy pork bone stew that is considered a traditional Korean dish which is hearty and rich in flavors. In translation, the word gamja normally means potato in Korean but in this particular dish, it is actually referring to the pork bone itself. So unlike its name, the main ingredients are not potatoes but the hearty, complex taste of the rich broth which is made from boiled pork backbone. In full translation, this dish is called pork bone stew as tang means stew in Korean.
This stew is assorted with vegetables such as cabbage, mushrooms, parsley, green onions and bean sprouts. And it is heavily seasoned with garlic, red chili peppers and roasted perilla seeds. The additions of perilla seeds are optional as it gives a more delicate flavor to the dish, taking away the greasy taste of the pork. All gamjatang dishes may be similar in appearance, but the taste varies from one restaurant to another.
This dish is known to be rich in proteins, calcium and Vitamin B1 (from the pork bones) and is believed to prevent snoring as well as aging.
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Post by katiserge01 on May 3, 2015 14:19:56 GMT
what happened to crystoph?
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Post by Deleted on Jun 28, 2015 0:53:25 GMT
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