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Post by Crystoph on Mar 12, 2015 18:18:56 GMT
DAY THIRTEEN - MARCH 12th - SEAFOOD
KOREAN NAME: HWEH 회 ENGLISH NAME: Sashimi
Hweh is a Korean dish made from thinly sliced raw fish. It is served fresh on a platter along with many other side dishes to balance out the delicacy and texture of this meal. Unlike the Japanese sashimi, the fish is usually dipped in sweet & spicy chojang sauce and then wrapped in ssam (vegetable leaf wrap), usually with kketnip (sesame leaves). Other seafood such as octopus and squid can also be found on the platter to compliment this dish.
Fact: Soju is widely known to be consumed while eating hweh.
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Post by Deleted on Mar 12, 2015 18:46:21 GMT
That's what I had as my birthday dinner last night - a fancy plate of sashimi. Mmmmm, with the pickled ginger and horseradish sauce and on the side a seaweed salad. Wish I could eat a dinner like that every day but it was over $20, so nope -- only once in a blue moon.  |
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Post by Crystoph on Mar 13, 2015 18:22:42 GMT
DAY FOURTEEN - MARCH 13th - APPETIZER
KOREAN NAME: DAK-DONG-JIB 닭똥집 ENGLISH NAME: Sautéed Chicken Gizzards
Dakdongjib is a very popular dish while drinking Korea's iconic alcohol soju. It is made of chicken gizzards which are the digestive tracts that filters out rock, sand, and other foreign objects that may enter the chicken's body. Therefore, it has almost no fat and full of muscle meat so each bite of dakdongjib can get pretty thick and chewy. This is possibly the number one reason why Koreans love this dish and new experience diners may be drawn away. It is generally stir fried with gochujang, savory garlic, onions, bell peppers, and Korean hot peppers but non-spicy versions do exist as well. |
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Post by Crystoph on Mar 14, 2015 19:00:35 GMT
DAY FIFTEEN - MARCH 14th - SNACK & DESSERT
KOREAN NAME: HO-TTEOK 호떡 ENGLISH NAME: Sweet Syrup Filled Pancake
Hotteok is a sweet syrup filled pancake snacks that are very popular during the winter season and which are usually sold by street vendors in Korea. The dough for hotteok is made from wheat flour, water, milk, sugar, yeast and its handful-sized of this stiff dough is filled with a sweet mixture which may contain brown sugar, honey, chopped peanuts, and/or cinnamon. The filled dough is then placed on a greased griddle and pressed flat into a large circle with a special tool made from a stainless steel circle plate with a wooden handle as it cooks.
The types of hotteok have been changing continuously throughout the years but many favor the traditional cinnamon and peanut fillings. Many variations have developed since the early 21st century where its dough may be made with green tea, corn, and other ingredients. It is generally believed that hotteok originated from Chinese merchants who immigrated to Korea after the late 19th century. However, unlike many Chinese pancakes which often contain savory meat fillings, traditional Korean hotteok is stuffed with sweet filling to suit the native Koreans’ taste buds. Readily available hotteok is commercially available to purchase in plastic packages at local Korean supermarkets.
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Post by Crystoph on Mar 15, 2015 17:41:41 GMT
DAY SIXTEEN - MARCH 15th - ALCOHOL
KOREAN NAME: MAK-KO-LI 막걸리 ENGLISH NAME: Korean Rice Wine
Makkoli is a traditional alcoholic beverage native to Korea. It is referred to in English as Korean rice wine which is produced through fermenting a mixture of rice grains and boiled water. This combination gives off its milky, off-white color, and sweetness, resulting in about 6.5% to 7% alcohol by volume after its distillation process. It was originally quite popular among farmers in Korea, however, it has recently started to become more popular in cities, especially with the younger generations. Makkoli is popular and commonly consumed while eating pajeon, also known as Korean-style pancakes.
Commercially, makkoli is commonly available in plastic bottles or aseptic packaged containers. Traditionally, it is served in a large metal or wooden bowl from which individual cups and bowls are filled using a ladle. In popular restaurants or bars, makkoli can be also served in metallic kettles. As it is an unfiltered beverage, makkoli is generally shaken or stirred before consumed, as the cloudy white portion tends to settle to the bottom, leaving a pale yellow-clear liquid on top.
Fact: In Korea, makkoli is often used during ancestral memorial rites.
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Post by rjcloset on Mar 15, 2015 19:41:00 GMT
DAY FIFTEEN - MARCH 14th - SNACK & DESSERT
KOREAN NAME: HO-TTEOK 호떡 ENGLISH NAME: Sweet Syrup Filled Pancake
Hotteok is a sweet syrup filled pancake snacks that are very popular during the winter season and which are usually sold by street vendors in Korea. The dough for hotteok is made from wheat flour, water, milk, sugar, yeast and its handful-sized of this stiff dough is filled with a sweet mixture which may contain brown sugar, honey, chopped peanuts, and/or cinnamon. The filled dough is then placed on a greased griddle and pressed flat into a large circle with a special tool made from a stainless steel circle plate with a wooden handle as it cooks.
The types of hotteok have been changing continuously throughout the years but many favor the traditional cinnamon and peanut fillings. Many variations have developed since the early 21st century where its dough may be made with green tea, corn, and other ingredients. It is generally believed that hotteok originated from Chinese merchants who immigrated to Korea after the late 19th century. However, unlike many Chinese pancakes which often contain savory meat fillings, traditional Korean hotteok is stuffed with sweet filling to suit the native Koreans’ taste buds. Readily available hotteok is commercially available to purchase in plastic packages at local Korean supermarkets.
These pancakes look delish!~ |
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Post by Deleted on Mar 16, 2015 2:25:22 GMT
All this looks divine. The food in this hospital I wouldn't feed to a dog.
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Post by Crystoph on Mar 16, 2015 18:01:37 GMT
DAY SEVENTEEN - MARCH 16th - MEAT & POULTRY
KOREAN NAME: BUL-GO-GI 불고기 ENGLISH NAME: Grilled Marinated Beef
Bulgogi is one of Korea's most popular beef dishes that is made from thinly sliced sirloin or another prime cut of beef (rib eye). It is usually marinated in a mixture of soy sauce, sesame oil, black pepper, garlic, onions, ginger, and sugar for two to four hours to enhance the flavor and its tenderization. Bulgogi is traditionally grilled but broiling or pan-cooking is common as well. Whole cloves of garlic, sliced onions, and chopped green peppers are often grilled or cooked at the same time. It is often served to non-Koreans as a first taste of Korean cuisine.
This dish is usually served with a side of lettuce, spinach, or other leafy vegetable, which is used to wrap a slice of cooked meat, often times along with a dab of ssamjang, kimchi, or other side dishes, and then eaten as a whole.
Korean 101: Bul is the Korean word for fire and gogi is meat, therefore, it translates into fire meat. However, it's not quite spicy in taste but somewhat on the sweet side.
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Post by Crystoph on Mar 17, 2015 17:23:40 GMT
DAY NINETEEN - MARCH 17th - SOUP & STEW
KOREAN NAME: BU-DAE CHI-GAE 부대찌개 ENGLISH NAME: "Army" Stew
Budae chigae is one of many favorite dishes for Koreans worldwide. Budae which translates into army in Korean and chigae meaning stew, this dish is known to have originated from the Korean War. During the war, Koreans have salvaged any means of food from the American soldiers in which there were an abundance of hot dog, sausages, and spam along with other staples.
Much like kimchi chigae, this soup-based dish contains kimchi, tofu, scallions, onions, gochujang, and much more. Also, to add texture and volume to the soup, it can contain vermicelli as well as ramyun noodles. It is consumed along with a bowl of steamed rice, bop, to compliment its spiciness and its abundance in meat such as spam, sausages and pork.
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Post by Crystoph on Mar 18, 2015 14:19:21 GMT
DAY TWENTY - MARCH 18th - RICE
KOREAN NAME: CHA-JANG-BOP 짜장밥 ENGLISH NAME: Black Bean Paste & Vegetable With Rice
Chajangbop is a delicious rice dish spun off from chanjanmyun where black bean paste is mixed in with white steamed rice, bop, instead of noodles. Chajang is the sauce made from black bean paste which gives its distinctive black color and its sauce mixture containing chopped onions, potatoes, carrots, meat and seafood, usually squid, shrimp, and sea cucumber. Some starch is added to give it a thick consistency and it is served over rice.
It's a popular rice dish usually served at Chinese/Korean restaurants but you can also order a side takeout of chanjang to be enjoyed at home. Instant packages of chajang mix are also readily available at Korean supermarkets to make chajangbop. Common side dish usually found alongside chajangbop is donmoogee which is pickled daikon radish.
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Post by Deleted on Mar 18, 2015 15:22:09 GMT
Would they also serve that over noodles?
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Post by Crystoph on Mar 19, 2015 17:23:14 GMT
DAY TWENTY ONE - MARCH 19th - NOODLES
KOREAN NAME: CHA-JANG MYUN 자장면 ENGLISH NAME: Black Bean Paste & Vegetable Noodles
Chajang myun is another popular noodle dish enjoyed by many Asians. Most Koreans consider this meal a Chinese dish and it is usually only found in Korean/Chinese restaurants. Chajang is the sauce made from black bean paste which gives its distinctive black color and myun means noodle. The final chajang sauce contains onion, meat and/or seafood, usually squid, shrimp, sea cucumber and others but never any fish ingredients. Some starch is added to give it a thick consistency and it is served over noodles.
Another common dish using this chajang sauce is chajang-bop which is the chajang sauce served over bop which means steamed, short-grain rice (usually white). Common side dish usually found alongside chajang myun or chajang bop is donmoogee which is a delicious pickled daikon radish.
Instant packages of chajang myun can be purchased at Korean supermarkets or even at local delicatessen.
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Post by Fritz on Mar 19, 2015 17:30:12 GMT
They just posted a recipe for this over on Dramafever.  |
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Post by Deleted on Mar 19, 2015 17:39:26 GMT
I saw that.
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Post by Crystoph on Mar 20, 2015 17:44:07 GMT
DAY TWENTY TWO - MARCH 20th - SEAFOOD
KOREAN NAME: JANG-BAN-GUK-SU 쟁반국수 ENGLISH NAME: Spicy Buckwheat Noodles w/ Vegetables
Jangban guksu is a healthy and delicious noodle dish mixed with assortment of vegetables. Buckwheat noodles are mixed in with perilla/sesame leaves, cucumbers, lettuce, cabbage, and carrots in a zesty spicy sauce called chojang. Chojang comprises of watered down gochujang mixed with chopped green onions, rice vinegar, sesame seed and sesame oil.
Different variation of this noodle dish exist, including a non-spicy version in which gochujang is substituted with soy sauce along with other ingredients as its base sauce. Additionally, thin strips of Asian pear can be added for additional mixture in taste as well as a boiled egg for garnish.
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