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p/s: No matter how gifted you are, not everyone is gonna like you.
what to eat
Saturday, September 25, 2010

김치 Kimchi
Ingredients: Cabbage (or radish, cucumber, etc), julienne radish, minced garlic, diced green onion, salted fish, salt

Description: Cabbages and other vegetables are soaked in salt water, then seasoned with different spices before being fermented. There are many different types of kimchi, such as cabbage kimchi (the most common), cucumber kimchi, radish kimchi, cubed radish kimchi, green onion kimchi, and more. It is a health food filled with vitamins, minerals, and more.

비빔밥 Bibimbap (Rice Mixed with Vegetables and Beef)
Ingredients: Rice, fernbrake, roots of balloon flower, bean sprout, beef, red pepper paste, sesame oil

Description: A dish made by mixing rice with various other cooked vegetables. Great for experiencing different vegetables, pleasing to the eye, and full of nutrients. Jeonju's variation of bibimbap is most famous.

불고기 Bulgogi (Beef in a Soy sauce Marinade)
Ingredients: Beef (or pork), pear juice or sugar, soy sauce, minced garlic, diced green onion, sesame oil

Description: Beef or pork is sliced thinly then marinated in seasoning before being grilled.

갈비 구이 Grilled Galbi (Seasoned ribs)
Ingredients: Beef rib (or pork rib), sugar, soy sauce, diced green onion, minced garlic, sesame oil 

Description: Ribs of beef or pork are sliced into easy to eat portions, then marinated in seasonings before being grilled. Suwon galbi is popular.

삼계탕 Samgyetang (Ginseng Chicken soup)
Ingredients: Young chicken, sweet rice, ginseng, garlic, chestnut, jujube

Description: A young chicken is cleaned out then stuffed with various ingredients before being boiled to draw out a delicious broth.

냉면 Naengmyeon (Buckwheat noodles in a cold broth))
Ingredients: Noodles made of buckwheat or starch, beef broth, thin slices of beef, julienne cucumber, julienne pear, boiled egg

Description: Noodles served in cold beef broth- the soup is refreshing. There is also bibim naengmyeon, which doesn't have soup but is mixed with red pepper paste instead.

해물탕 Haemultang (Seafood stew)
Ingredients: Crab, clam, shrimp, fish, radish, red pepper paste, red pepper powder, green onion, garlic

Description: Various seafood are boiled before adding red pepper paste and red pepper powder. The broth is both refreshing and very spicy.

김치찌개 Kimchi jjigae (Kimchi stew)
Ingredients: Kimchi, pork, sesame oil, green onion, garlic

Description: First the pork is browned in the bottom of the pot before water and kimchi are added. If sour kimchi is used, it makes a better tasting stew.

닭갈비 Dakgalbi (Chicken ribs)
Ingredients: Chicken, red pepper paste, pear juice, molasses, sugar, minced garlic, diced green onion

Description: Chicken is seasoned with various spices, then grilled before eating. Chuncheon chicken ribs are famous.

설렁탕 Seolleongtang (Ox bone soup)
Ingredients: Rice, beef, beef broth, diced green onion, minced garlic, red pepper power, pepper, salt

Description: Beef is added to beef broth and stewed for a long time before being served with rice and various seasonings. The deep, rich taste of the broth, boiled for over 10 hours, is simply delicious.

갈비탕 Galbitang (Short rib soup)
Ingredients: Beef rib (or pork rib), radish, diced green onion, minced garlic, pepper, sesame oil, sesame seed

Description: Ribs are boiled with radishes to create a savory soup. Eaten together with rice, the broth is a delight.

죽 Juk (Porridge)
Ingredients: Various grains

Description: Water (6 or 7 times the amount of grain) is poured over grain and boiled for a long time. There are many variations of juk such as pine nut juk, sesame juk,jujube juk, red bean juk, beef juk, pumpkin juk, and abalone juk.

The World of Korean Tea  Whether Seeking Indulgence or a Cure, Korea is a Paradise for Tea Drinkers.
Along with coffee and cocoa, tea has been the drink of choice throughout the world since the beginning of time. Throughout history people have shared a spot of tea and stories with close friends, relaxed with a hot cup before bed, or kick-started their day with a freshly-brewed pot. Tea has even become an integral part of official occasions, serving as an international symbol of welcome for foreign officials and guests. 

Tea is among the world’s three major indulgence beverages, along with coffee and cocoa. It is esteemed for its organic qualities, in the West as well as in the East, and was used largely for cultural rites and medicinal purposes before gaining popularity internationally as a daily beverage.

Green TeaMedicinal TeaFruit-based TeaGrain-based TeaTraditional Beverages

- History of Korean Tea -
With a history dating back over 2,000 years, Korean traditional teas have long since played a prominent part in the nation’s culture. Along with the spread of Buddhism from China (ancient Yue) in the late Three Kingdoms period (about 1,100 years ago), came the introduction of the Chinese indigenous tea plant Camellia sinensis, from which white, green, oolong, pu-erh, and black teas are made. As tea gained popularity throughout the nation, a variety of different teas were created, leading to the development of a unique tea culture that is specific to Korea. When the Joseon Dynasty (late 14th century) began, Confucianism overtook Buddhism, and in time, tea consumption declined, replaced by beverages like sikhye and sujeonggwa. It wasn’t until years later in the 1960s-1980s that tea started to reclaim its title as one of the nation’s favorite beverages and became more readily available. Keep reading to learn more about some of Korea’s most beloved teas. 

- Types of Korean Teas and Recipes -
There are four types of traditional teas in Korea: green tea, medicinal herb tea, fruit-based tea, and grain-based tea. Saenggangcha (생강차, ginger tea), insamcha (인삼차, ginseng tea), and ssanghwacha (쌍화차, medicinal tea) are teas made of medicinal herbs or other traditional ingredients. Fruit-based teas include daechucha (대추차, jujube tea), yujacha (유자차, citron tea), omijacha (오미자차, Schizandra tea), mogwacha (모과차, Chinese quince tea), and maesilcha (매실차, plum tea). Grain-based teas include yulmucha (율무차, adlay tea) and boricha (보리차, barley tea). Teas from dried flowers or leaves can be made by boiling the flowers or leaves for 3 to 5 minutes. Teas from fruits, roots, or bark are brewed for 10 to 30 minutes, depending on whether the ingredients are whole or in powdered form. If the tea includes hard seeds or a mixture of various herbs, the boiling time will be longer. Tea is best prepared using soft water with a low mineral content and containers made of glass or ceramic, not metal.

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