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Makgeolli is actually the oldest kind of liquor in Korea, made basically of glutinous rice, barley, flour and wheat all steamed and mixed with yeast and water. It is then fermented naturally. It has some dozen additional names according to its types including “tak-ju,” named for its dull white color and “nong-ju,” meaning farmer's drink. A good makgeolli is known to blend well with most other side dishes, whether sweet, sour, bitter or puckery and leaves a cool aftertaste. It is unclear since when Koreans began to drink makgeolli, but according to “Poetic Records of Emperors and Kings (Jewangun-gi),” written during the Goryeo Dynasty (A.D. 918-1392), the first mention of the drink was in the founding story of the Goguryeo Kingdom during the reign of King Dongmyeong (B.C. 37 - B.C. 19). Many tribes in Korea around that time enjoyed the tradition of drinking and dancing all night in special ceremonies. In Goryeo times makgeolli was called “ihwa-ju” (pear blossom alcohol) for the liquor
Korean coffee had gone way beyond just instant to include delicious espresso and hand-drip drinks. Join this blogger and explore the options for coffee in Korea!CLICK HERE to watch the videoPost Feed
Sundial shot at Changdeok Palace in Seoul, KoreaShot at Changdeok Palace in Seoul, South Korea with a Panasonic DMC-G2 Camera with a 20mm lens.
Korea's traditional food products, namely chili paste (called gochujang), soybean paste (called doenjang) and ginseng have been recognized as distinct foods by the CODEX Alimentarius Commission (Latin for "food code" or "food book"), the international standard-setting body.The ministry reported that members of the standard commission agreed to recognize the three types of food at the general assembly held in Rome and the organization gave formal recognition in writing on July 4, 2009.The red chili paste will now be recognized by its Korean name "gochujang," while the other two will be called "fermented soybean paste" and "ginseng products."Gochujang is a spicy sauce made from ground red chili peppers, salt and vinegar while the fermented bean paste called doenjang in Korean is widely used in soups and sauces. With this new recognition, the ingredients and recipes of the three Korean products will be acknowledged by over 170 member countries and protected through standardization, which
Visit Gwangjang Market in the heart of Seoul for street food like bindaeddeok (savory green bean pancakes) in a lively traditional atmosphere. CLICK HERE to view the post.Post Feed
1. A Korean style table setting A magnificent feast, appealing to the eyes and the mouth Korean meals vary according to the time of day and the type of gathering they are prepared for. A typical meal normally includes rice and soup, with several side dishes. Special dishes are prepared for particular occasions, including celebration of birthdays, weddings, or religious services. Steamed short ribs, beef and vegetable casserole, pan-fried vegetables, meat and seafood, and rice cakes are just some of the dishes that are prepared for these special occasions. Another specialty in Korea is meat dishes accompanying alcoholic beverages. Dishes such as steamed meat, fish with pan-fried mushrooms, and pumpkins come together to complement the drinks. For the finale, a refreshment table is set, consisting of tea and traditional Korean cookies, along with fresh fruits.2. Dining Etiquette in KoreaIn Korea, you should not pick up your spoon before elders do. It is also rude to talk loudly duri
* Nutrition facts:Kimchi is low in calories and fat content but is high in fiber, vitamin A, ascorbic acid, calcium, phosphorus, iron and has a large amount of other minerals. It used to be the major source of vegetables consumed by Koreans during the winter when no fresh vegetables were available. The nutrient contents of kimchi vary according to the ingredients used, microorganisms and the condition of fermentation. The amount of organic acid, free amino acids and vitamins show the highest value when kimchi is well-fermented and its flavor is good. The main ingredients of kimchi have few calories, high water content, high fiber content, and various vitamins. Red chili pepper is a good source of vitamin A and C for Koreans. Garlic has a sterilization effect and contains a large amount of allyl sulfide. Spring onions, especially the green part, are a good source of vitamins A and C, too. The bitter taste of cucumbers contains ellaterin, and this aids digestion. Potassium in cucumbers
Christmas in KoreaOriginally published in the December 2010 issue of Seoul Magazine. Reprinted with permission  Streetwise in SeoulBy Daniel GrayThe concept of what Christmas is in Korea might seem a bit askew. The East has only seen the commercialized, exported version of Christmas because of the pervasive western media and marketing. Come on, the idea of a jolly, fat, bearded weigukin (foreigner) entering houses via chimney to drop off presents made by north pole elves might scare a nation that has had a long history of brutal invasions.Oh, and most Korean homes don't even have chimneys- they have ondols (floor heating)-so imagining a big fat guy seeping through the floor might harken images of the horror movie the "Blob" rather than the idea of "Peace on Earth."Even the concept of toys and luxuries as gifts seems alien when typical housewarming gifts are still toilet paper, rice, and washing detergent. Furthermore, Korea children get "gifts" as rewards for getting a high score
I am always on the lookout for new cafes and new places to take guests to in Korea. I was lucky enough to stumble upon 뜰안 (Inner Garden) near my office. It's got a great sense of traditional style and the tea is pretty good. I really like the little garden they have and their hanok styling. My only complaint is that they try a bit too hard to copy my other favorite tea house: the second best tea house in Seoul over in Samcheongdong. 뜰안 (Inner Garden)02-745 7420www.cafeaeran.comGo out Anguk Station Exit 4 and go straight. Make a left at Nakgwon Market (낙원상가) and make a right after Crown Hotel. Inner Garden Tea HouseInner Garden Tea HouseInner Garden Tea HouseInner Garden Tea HouseInner Garden Tea HouseInner Garden Tea HouseInner Garden Tea HouseInner Garden Tea HouseInner Garden Tea HouseInner Garden Tea HouseInner Garden Tea House
Day 392:I woke up feeling like it was gonna be a good day. For it is payday and my day off. So like most days off, it started off with a visit to the gym and a nearby ramen shop. Nejishiki (ねじ式) in Hatagaya, just steps from Hototogisu, is a new shop barely even two months old.The shop is run by Kenji Ota, but when it gets crazy he calls upon his army of little masked men.There are 3 options: Ramen, Tsukemen, and a junk-style Mazesoba (hear that Brian). And with toppings like garlic butter or cheese mayo, things can get very interesting. I decided to keep it simple and opted for the 特Ramen.Woah! Heavily marinated ground pork.The noodles are fat and take long to cook, but it's worth the wait.If I had to describe it, I'd say it's like a high-class-Jiro-kei-geared-for-the-country-clubs ramen. おしゃれでしょう?Yup.So I had this idea of putting all the ramen shops I've slurped at during year one into a photo book. Would you buy a copy? I originally wanted to have it finished by christmas, but we'll
Vegetable Steamed Bread from JSP in Jongno 3-ga Jongno is great for streetfood and in winter there is nothing better. My favorite snacks are the veggie steamed bread from JSP. They come out of the steamer hot and they put it in a plastic bag. What I like to do is to keep the bread in the bag and hold the bread in my bare hands- the hot bun works better than those hand heater things(and they are environmentally friendly). The other things that JSP have are steamed bread with red bean and pork or kimchi dumplings.Directions: Jongno 5-ga exit five (subways 3 or 5)Vegetable Steamed Bread from JSP in Jongno 3-ga Vegetable Steamed Bread from JSP in Jongno 3-ga Vegetable Steamed Bread from JSP in Jongno 3-ga
I was recently able to interview Chef Paul Schenks of the the InterContinental Hotels in Korea and he talked about all the amazing food in Korea from Beluga Caviar, Hallabong Oranges, Yuza, and catching wild salmon with his bare hands.By Paul Schenks Paul Schenks is the Food and Beverage Director for the InterContinental Hotels in Seoul, Korea. Originally from Australia, he has been in Korea for 6 years. He is an active member of the Les Toques Blanc: Korea's International Chef's association and he was the star and chef of the Korean cooking show, "Korea Confidental."See more pictures and the map at Koreataste.org  Come take a cooking class or take a Culinary Tour in Seoul! http://www.ongofood.com
I am on a journalist tour in Chuncheon and here we are playing Baskin Robbins 31 drinking game. You go around in a circle calling out numbers and if you are caught with the number 31, you have to drink. The person leading the charge is Norman, a university student in Chuncheon. I love the drinking song he has at the end. It translates to "Drink, Drink, Flowing so Smoothly inside me, Flowing so smoothly inside me." You can see more of my food and fun videos on my youtube Channel: Delawheresdan Come take a cooking class or take a Culinary Tour in Seoul! http://www.ongofood.com
SandangToday I am on a press tour and we are at Sandang for lunch. More pictures to follow. DanSandang in Yangpyeon: 031-772-3959
Korean Raw Beef or Yukhwae (육회)is amazing. The meat is not aged, so it has a fresh taste to it and it is often mixed with slivers of Asian white pear. The juices of the pear help to tenderize the meat and add flavor. The meat is topped with a fresh egg yolk and this is mixed in before eating. The creaminess of the yolk adds to the freshness of the beef. The meat can be dipped in a roasted sesame sauce and salt mixture or with red chili paste and with raw garlic. It is a taste experience like no other and I recommend you try it. The best place to get it is at the Yukhwae Alley in Kwangjang Market. Korean Raw Beef topped with Egg Yolk Korean Raw Beef topped with Egg Yolk

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