Flashback Moment

A page of photographic memory and more…

Category: Food

Korea’s Healthy Winter Foods

I came across another interesting post from KTO, again! Just wanna document my blog and yeah..share with you all. I like Byoelhae Jangkuk, the best, and also all the picture in “Hot Soup” Section are my favorite too. I miss Samkaetang, I miss summer…Ah.. already mouth watering! ***

Like most people, the item at the top of my winter to-do list is staying healthy. Of course, avoiding seasonal flu is easier said than done when chilly weather forces us indoors where germs abound.So, what to do?

Aside from washing hands and getting sufficient rest, keeping yourself well fed with nutritious foods can keep sickness at bay. In much of the world, winter is about staying warm with piping hot soups and beverages. Korea certainly experiences a robust winter of chapping winds, cold temperatures and shrinking hours of daylight. Despite this, in Korea, hot soups are associated with summer heat, where “fighting fire with fire” is a hot weather tradition.

Nevertheless, the Korean kitchen is full of hearty soups and stews, traditional porridges and medicinal teas, all perfect options to help keep you warm and healthy this winter. To give you a “taste” of what’s on offer, here’s a quick review.

Soup figures prominently in the Korean diet. Served with virtually every meal, its ubiquity has spawned diversity.The perfect meal on a snowy afternoon is Gamjatang. The so-called “potato soup” is better known for its succulent pieces of pork, which are boiled (typically at your table) with sesame leaves, spinach, green onions, enoki mushrooms, spices and, yes, the occasional potato.

As a peninsula, seafood soups also figure prominently in Korea. From the hot and spicy seafood smorgasbord called Haemultang, to the freshwater shrimp soup, Minmulsaewootang, and marsh clam soup, Jaecheopguk, Korea’s seafood soups are a fantastic alternative to land-based meats.

If you crave some land fowl, however, your best bet is Samgyetang, a soup made from a whole young chicken stuffed with glutinous rice and boiled in a ginseng broth. Beyond its lovely taste, Samgyetang is fun to eat. As your spoon emerges from the earthenware bowl, it’s a guessing game to discover what emerges. Will it be a clove of garlic or a gingko nut? A cracked walnut or dried jujube? Traditionally eaten on “Sambok,” the three hottest days of the year, the wholesome soup is said to protect the body and restore energy.

Not to be missed, beef is another staple of Korean soups. The sister soups of Gomtang (beef brisket and tripe soup) and Seolleongtang (ox bone soup) are two popular options that claim to buoy one’s health. Seolleongtang is a widely loved winter soup. Made from ox leg bones simmered for eight hours or more, the milky white broth is seasoned by the customer with coarse salt, green onions or chili pepper powder. Some restaurants will serve it with wheat or sweet potato noodles, while most customers tip their tin of rice into the broth, mix, and enjoy.

Finally, as you’ve probably noticed, many Korean soups end with “tang,” but another common suffix is “guk,” as in Tteokguk. This soup actually is associated with winter, since it’s typically enjoyed on New Year’s Day. The chewy sliced rice cakes, called “tteok” in Korean, are said to resemble coins, thus ensuring a healthy and prosperous year to come.

Perhaps you still can’t tell your “guk” from your “tang?” Nevertheless, we’re going to throw more into the pot, if you will. “Jjigae” and “jjim” are two Korean types of stew. Distinguishing soup from stew is more art than science, but the latter usually refers to a dish where the broth has reduced significantly and the other ingredients dominate.Two of the nation’s most popular stews are Kimchi jjigae (spicy pickled cabbage stew) and Doenjang jjigae (soybean paste stew). While it takes some people a while to fully appreciate doenjang (think of miso soup with a lot more character), the fermented soybean is a staple in Korean cuisine.

During the fermentation process, the liquid form becomes soy sauce while the solid is crushed into paste. When added to an anchovy stock, hot pepper paste, vegetables, garlic and thick slabs of tofu, the result is a delicious and pungent stew.

Korea’s best soybean paste is said to come from Sunchang County. The tiny hamlet of North Jeolla Province also boasts the nation’s highest proportion of residents over age 85. Since Doenjang is packed with essential amino acids, vitamins and antioxidants, perhaps it’s more than just a coincidence?

Similar to jjigae, jjim is made by steaming or boiling marinated meat until the liquid is reduced even further. Examples of regional jjim include Andong’s Jjimdak steamed chicken and Masan’s Agujjim, a mix of anglerfish, sea squirt and soybean sprouts. My personal favorite is the sweet and spicy Galbijjim. The delectable dish’s beef short ribs are cooked over low heat with chef’s choice of vegetables, cellophane noodles, rice cakes and sometimes even a quail’s egg.

In the unlikely event that you tire of Korea’s vast selection of soups and stews, another option that’s sure to warm your gullet is the traditional porridge, called juk. Made from boiled rice at about a 1:6 rice-to-water ratio, variations on the soup are popular from Sri Lanka to China, where it’s known as congee. Frequently advertised as a health food, juk is often served to the very old, very young and infirmed, since it is mild and easily digested.Korean juk comes in dozens of varieties, with vegetable and seafood porridge among the most common. Bean sprout, pumpkin, oyster and pollack are other options. Jeonbokjuk, an abalone gruel mixed with small pieces of carrot and green onion, is another favorite. If you’d like to spice up your gruel, add ground nuts or dried seaweed.

Although the colorful seafood options are winter mainstays, my cold weather choice is the red bean porridge called patjuk. Red beans have a subtle flavor and are packed with fiber, protein and vitamins. Plus, frequently hiding beneath the purple surface are chewy balls of rice called birds’ eggs. Often eaten on Dongji, or the winter solstice, the vaguely red hue is said to bring good fortune and dispel evil spirits on the shortest day of the year.

Finally, traditional tea has a long history in Korea. It’s been said that a tea offering was made to the spirit of King Suro some 1,300 years ago during the ancient kingdom of Gaya. Although daily tea ceremonies among the royals and aristocrats waned during the Joseon Dynasty (1394-1910), wild tea plants have grown continuously for centuries on Korea’s southern foothills, and today, tea represents a major regional export.Although tea comes in many types and colors, all tea originates from the same plant. Despite their common source, certain preparations are prized for their well-documented health benefits. For example, in addition to green tea, Yujacha (citron tea), Saenggangcha (ginger tea) and Ssanghwacha (harmonized energy tea) are frequently consumed as home cold remedies in Korea. Furthermore, tea served with locally harvested honey can relieve allergies, sore throats and coughing.

Cafe Dream

Yesterday we were so free! I feel like I’m addicted to coffee, I was once, then I stopped but due to the exam we spent day and night at coffee shop. Studying was tough but the coffee shop environment made it better. Even if the exam over but to be back to that same place and do some chit chat instead of study also worth the moment. I start to understand why many coffee shop highly compete with each other, not only the taste of coffee but also other feature.



Nepal Noodle

If or whenever I and Lavorn going out, we always think of Nepal noodle as our dinner. So yesterday, she proposed again to that restaurant. In fact, we were planning to go out and buy stuffs but we end up eating and never stop eating. After look around Youngsan, we had dinner at Dongdaemun, ate squid on the way to Myongdong, and enjoy coffee chit chat over there before heading back home. Oh I forgot that the topic is about noodle, Lolz, back to topic, we found that place via friend recommend, and the noodle receipts are a lot like what we have in Cambodia, and the most interesting fact is that Korean do not eat much food with Chilly sauces, while we never miss it in Cambodia, but that Nepal noodle taste great both with or without chilly sauces. It kinda weird that Korean eat spicy food but they don’t eat with Chilly sauces. Oh, you can find this delicious Nepal restaurant at Exit 3 Dongdaemun station turn a bit left and then there you will see a small crossroad and on the right hand side, 2nd floor.


We actually plan to order 3 dishes, but we are too shy because when we order 1 dish each, the seller repeat the question, are you sure that you want to eat separately? We laughed while thinking “We even wanna order 3, 1 is not enough” lolz. My friend even changed my dish for her own as she saw that mine look a lot more than hers while using that she is younger she should eat more.




5000 won, we ordered 3 dishes for two people that surprised the sellers alot. lolz20111228-094834.jpg


Yesterday we had pumpkin as dessert. I normally don’t eat that much. However, this time it taste more like Cambodia dessert, so we ate it alot. I Want to know why I can’t find a dessert store in Seoul? Only ice cream house and waffle house! So if I want to eat pumpkin I have no idea where to go.


Shrimp Mango

The wonderful taste of shrimp with mango flavor at the Chinese restaurant right in front of our univ. it’s been years that I ate mango. But this one was great…


Korean Beef Hanu

It my first time to try Hanu. It is the best! We ate alot since it rare opportunity for us, as you know its expensive here. 20111117-084930.jpg

Delicious SEOUL Story GO-BIMBAP!

Soe-galbijjim (Braised beef ribs) Recipe

Soe-galbijjim (Institute of Traditional Korean Food)

Soe-galbijjim is braised beef ribs with Korean radish or brown oak mushrooms, vegetables and seasonings. This is a typical Korean dish, loved by people of all ages. Jjim is a popular cooking method that simmers or braises seasoned ingredients with water.


● 400 g beef ribs, 3 cups pre-cleaning water

● 4 cups water

● seasoning sauce : 2 tbsp soy sauce, 1 tbsp sugar, 1 tsp honey, 50 g pear juice, 1 tbsp minced green onion, 1/2 tbsp minced garlic, 1/2 tbsp sesame salt, 1/8 tsp ground black pepper, 1 tsp refined rice wine, 1 tbsp sesame oil

● 2 sheets brown oak mushrooms, 100 g radish, 70 g carrot

● 4 chestnut, 4 jujube, 8 gingko, 1 pine nut

● 1 egg, 1 tbsp edible oil

● 1 tbsp sesame oil

Cut the beef ribs into 5 cm pieces, remove excess fat and tendons. Soak in water for 3 hours, changing the water every hour to draw out the blood. Score the meat at intervals of 1.5 cm.

Soak the brown oak mushrooms in water for 1 hour, remove stems, dry, and cut into 2-4 pieces.

Cut the radish and carrot into 3 cm-square and 2.5 cm-thick, trim the edges.

Skin the chestnuts. Clean the jujube, cut the flesh into rounds, and roll up.

Stir-fry the gingko for 2 min. on medium heat, maintaining green color and skin.

Remove tops of the pine nuts.

Panfry the egg for garnish, cut into shapes.

Blend seasoning sauce.

Heat water till boiling and add the beef ribs for 2 min. to clean the beef ribs. Rinse the ribs in water.

Put the beef ribs and water into pot, heat it up for 4 min. When it boils, lower the heat to medium, simmer it for 20 min. Take out the beef ribs from the broth, and strain the broth after cooling down.

Put the beef ribs and half of the seasoning sauce into the pot, marinate it for 10 min. Add 2½ cups of broth, heat it up for 3 min. When it boils, lower the heat to medium, boil it for 20 minutes more.

When the beef ribs are well-done and the broth is reduced by half, add the mushrooms, radish, chestnuts and the remaining half of the sauce. Boil it for 12 min. add carrot, boil for another 7 min. Then add jujube, gingko and pine nuts, boil for 3 min. with sprinkling broth onto the beef ribs to set a gloss on.

When the broth is reduced, remove the radish. Mix the ribs with sesame oil. Serve with egg garnish.


● Boil the beef ribs slowly on medium heat to get soft and tasteful beef ribs.

● To set a gloss on the beef ribs, braze it with sprinkling seasoning sauce after the meat is well-done.

(Adapted from the Institute of Traditional Korean Food)

Source: Here

Korean Food (Name & Image)

Many people might heard about Korea and its very good food, also many others who live in Korea might want to seek for more tasty food or might want to know what they are eating is called in Korea. Today  I scrolled around to look for the various picture of Bibimbap since it is a most popular searched name in my blog, therefore, I want to make a better collection of it, however, I came across this very good detail about Seoul Food from Facebook page of “Seoul Korea”. I think it will be nice to share those who curious about Seoul and Seoul Food. However, make sure you eat first before seeing those picture, otherwise you will upset with me for making you feel hungry.



구절판 [Gujeolpan]

Gujeolpan refers to either an elaborate Korean dish consisting of nine different foods assorted on a wooden plate with nine divided sections in an octagon shape or the plate itself. The name is composed of three hanja words: gu (구, “nine” ), jeol (절, “section”), and pan (판, “plate”) in Korean. Foods are separated by color and ingredients, and comprise various namul (seasoned leaf vegetables), meats, mushrooms, and seafood items. In the center of the tray is a stack of small jeon (Korean style pancakes) made with wheat flour, which are called miljeonbyeong (밀전병). In addition to its use as a food platter used to serve many dishes of food at once, gujeolpan is also considered a decorative item.

Be a fan of “Seoul Korea” in Facebook, click: http://www.facebook.com/hiseoul

Food: Grilled Beef

Do you happen to know this food in the picture? This might be common in Asian countries. The differences is just the taste and recipe. The reason why I’m posting this is that last week, I met a girl and she supposed to be in charge of Cambodian street food to show in the festival near 대학로. Come to think of it, what are Cambodian street food like 떡복이?? So I was reminding myself of what we ate back in Cambodia especially in the evening and on the street. Yes! We have a lot!!^^ However, some may can only find in Cambodia due to lack in ingredient. Therefore, I told her this “Grilled beef”. Oh, I forgot, Korean beef and Cambodian beef are far different. I mean, the “Price”. In Cambodia, beef are common like pork here. We eat beef in every meal and quite cheap and delicious. However, to have a delicious and fully eat beef meal in Seoul, you have to spend much money compared to pork.

Cambodian people: Grilled beef (street food) & BBQ beef (3,000won-10,000won/person)

Korean people : Hanu (Grilled beef) 8,5oo won –  20,000won.

Expat in Seoul: Steak (35,000won – 120,000 won)

Street grilled beef in Phnom Penh cost around 100won each.