food & health

TRADITIONAL KOREAN FOOD

Korean traditional food is one of the most unique cuisines in Asia. Basically, traditional Korean food is based on the Royal Court Cuisine Korea (수라상, 水 剌 床, Surasang), which are traditionally consumed in the palace from 1392 to 1910 in Korea.

Usually a few seasonings and ingredients commonly used in Korean cuisine like sesame seeds, Galic, ginger, scallions, sesame oil, Doenjang (된장, fermented bean paste), Gochujang (고추장, 苦 椒 酱), etc.

Korean food is known as healthy food ingredients because it emphasizes nutritional balance as mentioned in the order of the food pyramid. Like other Asian countries, rice is a staple in Korean cuisine. In addition, Korea also consume noodles, various types of vegetables, meat and tofu.

Korean food is usually different from season to season, for example, during the winter, many more types of Kimchee will be consumed and during the summer Naengmyeon (냉면, cold noodles) will be served.

Here is a traditional Korean food:

bulgogi

Kimchee

Beebimbap

Kimbap

samgyetang

Naengmyeon

bulgogi

Bulgogi is the main meat food among Koreans. It is also one of the dishes of roast beef are the most popular in Korea. It is made from prime beef cattle and usually marinated with a mixture of soy sauce, sesame oil, pear juice, balce pepper, garlic, onions, leeks, wine, salt and sugar to 2 to 4 hours to increase the sense of n tenderness.
In addition to beef, Koreans also call as Dweji Bulgogi pork roast and roast chicken as Buldak even different ways and materials to each other. . But the name is often called Bulgogi beef roast.
Traditionally, Bulgogi is usually served with lettuce that used to wrap pieces of meat cooked with special sauce, rice and other side dishes and eaten whole.
Recipe Ingredients

    * 1 pound thinly sliced ​​steak
    * 5 tablespoons sugar
    * 1 / 2 cup soy sauce
    * 2 cloves garlic finely chopped
    * 1 / 4 teaspoon salt
    * 2 tablespoons sesame oil
    * 2 tablespoons sesame tosted
    * 1 cup split green onions
    * 2 cups thinly sliced ​​carrots (optional)
    * 1 / 2 black pepper powder
    * 2 tablespoons pear juice
Cooking Method

   1. Mix all ingredients except carrots.
   2. Mix with meat mixture and put it in the refrigerator for at least 2 hours
   3. Cook over medium-high heat until meat is just short of the desired solution.
   4. Add carrots and cook for 3 additional minutes
   5. Ready disjikan with rice, salad and side dishes.

Kimchee

Simak

Baca secara fonetik

.Kimchee is the most popular side dish of Korea, or even strangers. This is a must-eat dish is served at every Korean. Kimchee many so-called traditional Korean fermented vegetable. At the beginning, kimchee prepared for the winter because they can not grow crops during the winter. Therefore, they are preserved for eating vegetables in the winter.
There are actually different types of kimchee kimchee in Korea such as cucumber, green chili kimchee, kimchee Chinese cabbage, radish kimchee and so on but said Kimchee is often called Chinese cabbage kimchee. During different seasons well, different kimchee will be served. For example during the summer, cucumber and radish kimchee kimchee will be presented. During the spring, leafy vegetables will be a key ingredient for making kimchee and kimchee in the spring sometimes not even for long-term fermented but experienced for a short time. During the winter most of kimchee is available since it is the most suitable time to eat kimchee.
Materials for making kimchee typically include Galic, ginger, scallions, salt, vinegar, chili, chili pepper, fish sauce is salty, etc. The combination of materials gives a special taste for kimchee and he stood by the name "The smell of Korea".
Recipe ingredients

    * Chinese Cabbage 500g
    * 1 1 / 2 tablespoons garlic falling
    * 1 1 / 2 tsp ginger digepuk
    * Scallions cut into 5cm length
    * 2 tablespoons finely chopped red chilli
    * 1 tablespoon red pepper powder
    * 1 teaspoon red chili paste (Gochujang "고추장, 苦 椒 酱")
    * 2 tablespoons soy sauce fish
    * 3 tablespoons vinegar
Cooking Method

   1. Cut cabbage and place it roughly in large containers.
   2. Cabbage sprinkle with salt and season for 3 or 4 hours.
   3. Squeeze dry with hands cabbage and place in another bowl.
   4. Add remanding ingredients and mix well.
   5. Entered into the refrigerator at least 2 days before serving. 


Beebimbap

. Other Beebimbap popular rice-based traditional Korean food. Koreans eat this dish at the Lunar New Year calendar as their tradition. Beebimbap literally means "mixed rice" which consists of plain rice topped with meat, vegetables, eggs, and Gochujang (고추장, 苦 椒 酱). Usually Gochujang will be served separately to control the spicy dishes.

There is another type of beebimbap called "beebimbap dolsot" (The word "dolsot" meaning stone pot) which is served in hot stone bowl. Vegetables commonly used in beebimbap is cucumber, carrot, white radish, mushrooms, spinach, soybean sprouts, root Bellflower, etc. For both types of seaweed beebimbap, stir all ingredients together thoroughly before eating.

More than beebimbap all the food is very healthy because it comprises various kinds of vegetables and comprises elements of food that our bodies need a balance.

cooking

     *) 1 / 4 lb minced meat (beef, chicken or pork)
     * 50g beansprouts
     * 1 leaf lettuce
     * 3 mushrooms
     * 1 / 3 carrot
     * 1 cucumber
     * 1 egg 1 egg
     * 3 cups of rice
     * 4 tablespoons Gochujang (고추장, 苦 椒 酱)
     * 1tbsp sesame seeds
     * seaweek
     * Garlic
     * Scallions
     * soy sauce
     * Sesame oil (to taste)

Cooking Method

    1. Cut cucumber, mushrooms and carrots into matchstick size.
    2. . Sprinkle cucumbers with salt and season to 30 minutes. Squeeze the water later.
    3. Season the meat, mushrooms and bean sprouts separately with soy sauce, sesame oil crushed garlic.
    4. Saute meat mushrooms and bean sprouts separately and put a site for later use.
    5. Fry the eggs and mix the cooked rice with previously prepared material.
    6. Sprinkle sesame seeds onto a plate and add Gochujang.
    7. Stir plate and ready to serve.

Kimbap

Kimbap popular snack food in Korea. It is found on the street in Korea and kiosks that sell them along the road. Kimbap seem like very similar to Japanese sushi, therefore, Kimbap also known as a popular Korean lightweight sushi.Makanan being highly variable due to variable material in it such as Bulgogi, spinach, pickled radish and eggs.
It consists of rice materials and strips of vegetables, eggs, meat rolled in dried laver seaweek and sliced. Even kimbap quite similar to Japanese sushi, but they are different. . The difference between them is minimal in Japanese sushi rolls and rolls of sushi ingredients is usually only tuna or cucumber and eggs while kimbap Korean style consists of various materials including meat and vegetables. In addition, Kimbap not contain raw fish such as sashimi, and usually kimbap dip with soy sauce with sesame oil is not like Japanese sushi roll dipped in soy sauce and wasabi.
Recipe Ingredients

    * 1 1 bunch spinach, steamed
    * 2 carrots
    * 1 yellow pickled radish
    * 2 tablespoons vinegar
    * 1 tablespoon sugar
    * 1 slice of ham sliced ​​thick
    * 1 egg, fried like an omelet
    * 3 cups cooked rice
    * 1 tablespoon sesame seeds
    * 2 tablespoons sesame oil
    * 1 package of seaweed sheets
Cooking Method

   1. Cut carrots, pickled radish, ham, fried egg into long thin strips.
   2. Saute the carrots with salt and pepper.
   3. Mix the radish with vinegar and sugar.
   4. Mix the rice with sesame and sesame oil.
   5. Place sheet of seaweed on bamboo sheets. Pairs of half-sheets of rice and add 2 pieces of spinach, one carrot strips, 1 strip eggs, ham strips 1 and 1 stirp radish on top of rice.
   6. Roll the log and narrow.
   7. Use seaweed rice to stick together to keep it round.
   8. Place the sesame oil and rub a little hand on the roll of seaweed.
   9. Put a little sesame oil on the knife to cut bread.
Samgyetang

Samgyetang (삼계탕, 参 鸡汤) or Ginseng Chicken Soup is called in English, it is a soup-based dish. Traditional, is provided during the summer because of the healthy nutrients that can improve us during the summer where we can easily lose energy through excessive sweating.
This is the original Samgyetang soup from the island of Cheju, and the most special is the ginseng root is cooked and eaten like a vegetable with chicken. The Samgyetang cooked in a stone pot and served while still hot. It is regarded as a summer dish in restaurants and dry red rumah.Kurma provide a sweet taste that contrasts with chicken, rice and ginseng.
Typically, whole boiled chicken with Korean Ginseng, dried red dates, garlic, ginger and rice ketan.Ginseng, or "insam (인삼)" as he also called in Korea, bringing a little bitter taste. I Its nature is said to bring the strengthening and rejuvenation of our body.
Raw Materials

    * 4 small chickens, one for each portion
    * 4 fresh ginseng root
    * 2 cups glutinous rice
    * 8 cloves garlic
    * 8 chestnuts
    * 8 dried red dates
    * Salt, to taste
    * Black pepper, to taste
    * 4cm panajng chopped scallions
Cooking Method

   1. Cut chicken lengthwise stomach. Discard the head, and legs - the wing tips and neck sliced ​​optional, but leaving the entire body.
   2. Clean the chicken thoroughly and sprinkle with salt. Wash the glutinous rice, ginseng and jujubes, and remove skin from garlic cloves and chestnuts. Slice or leave ginseng, according to taste.
   3. Rinse chicken and stuff each chicken's body cavity with ginseng, rice, and garlic.
   4. Sew the body cavity closed.
   5. Place the chicken in the pan contents covered with 15 cups water and bring to a boil. Lower the heat and add the jujubes, and chestnuts.
   6. Simmer until chicken is completely drunk.
   7. Presentation for the inexperienced; restaurants usually add salt and black pepper to taste, but some cooks add salt immediately before serving.
   8. In the spring onions sprinkled over it before serving.

    Naeng Myeon

Naengmyeon literally means "cold noodles" is a favorite summer and really refreshing. Traditionally a thin Traditional buckwheat noodles served in a thin elastic and cold soup with chopped green onion, sliced ​​radishes and cucumbers, sesame seeds, boiled egg-filled, pear and slices of lean beef, pork or chicken. There are usually hot mustard and vinegar will be presented separately added to the noodles.

    Actually there are two main types of exsisting Naeng Myeon, they mul-myeon and naeng-myeon naeng beebim. The mul-myeon naeng served in chilled soup with noodles. While beebim-myeon naeng served as more like a salad dressing with spicy sauce.

    Raw materials (for mul-naeng myeon)

    * 1 package soba noodles
    * 1 carton of organic chicken or organic beef broth
    * Sea salt
    * Vinegar (rice vinegar is the best red, white vinegar will do)
    * 1 cucumber, peeled, seeded with a spoon, then thinly sliced ​​into strips about 2 inches long
    * 1 pear, peeled and thinly sliced
    * 1 apple, thinly sliced
    * Boiled eggs - one for each person
Cooking Method

   1. Pour the organic chicken or beef broth into a large bowl. Add 5 tablespoons of vinegar, stir, and drink this broth rasa.Rasakan while eating soba noodles chewy and add more vinegar if you choose a soup more. . This is a step that requires an earlier meeting with both making Mool naeng myun.
   2. Add a little sea salt, to taste. I If there is enough time before dinner, put this bowl of broth in the refrigerator to cool.
   3. Place the soba noodles in a large pot of boiling water and cook for 2-3 minutes. It Should Be Chewy and not too soft. It should be chewy and not too soft.
   4. Place noodles in a large colander and rinse two to three times with cold water. Let the noodles in a colander for several minutes or until excess water has been drained.
   5. Place noodles in a bowl big meal. . Add a small strip of cucumber, a slice of pear, some apple slices and a little soft boiled eggs (cut in half right before serving) into a bowl.
   6. Then use a spoon to add a generous amount of cold broth into a bowl, enough to cover about 75% of the material.
   7. Just before eating, use scissors to cut the noodles a few times to allow more convenient sips.