Typical Korean Snack: Bbopki (Korean Sugar Cookies)

Typical Korean Snack: Bbopki (Korean Sugar Cookies)

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Unknown 10.35 Add Comment

Bbopki (Korean Sugar Cookies)

Bbopki is a thin round round crispi candy. Korean sugar is made from sugar solution mixed with baking soda so it is very crunchy and fragile. At the time of cooking, just before it is cold and hardened, the middle part is stamped with the shape of heart, star, or other funny form. The shape in the middle of this is not just decoration, but there is a purpose.

For those who do not know may eat bbopki just like that. But Koreans usually eat it while made toys or 'race': who can leave the middle bbopki shape intact, without broken or chipped. Given the very fragile bbopki texture, this is not an easy item. Eat it should be little by little and very carefully, so as not broken and the edges run out, leaving only the shape of the bbopki in the middle. I also seem to have seen in Korean dramas about eating bbopki like this, and if it works it's fun not playing. And this is probably the biggest attraction of bbopki is its tradition.

Typical Korean Snack: Kkultarae

Typical Korean Snack: Kkultarae

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Kkultarae

Korea has a row of delicious snacks. One of the unique is kkultarae. It looks like a roll of fine white thread, with a soft sweet taste. The way of selling is unique, because it is made directly in front of the buyer while sung with funny style.

Kkultarae is read ggool-ta-rae is a sweet dish made from honey that has been heated up to 3 days. Because of the duration of cooking, honey then hardened like a stone. Well, kkulturae made from honey is pulled like making noodles, with extra corn flour to avoid sticking.

One of its appeal kkultarae is that traders make it directly in front of buyers. Not just made, but the seller did it while singing and dispensing funny sentences. Most kkulturae traders do it in exactly the same way.

First of all, they will show you the frozen honey. To be sure if the honey is petrified, the honey is knocked on the window glass is clear. To attract buyers, they are convinced that the kkultarae made will amount to 16,000 pieces.

The next step is to pierce the hardened honey, then pulled slowly. Making exactly the same as making noodles that are withdrawn and then played. Penjualpun invites buyers to both calculate how many kkulturae strands. For example from 2 pieces of noodles, then rotated and into 4 pieces of noodles, then 8 sheets of noodles, 16, 32, 64, 128, and so on. If you have reached the desired level of thinness, then cut into pieces and filled with chopped peanuts, and give a delicious krenyes texture.

Theatrical action and the sweet, sweet taste become the attraction of kkultarae. From the beginning of the making to the whole, traders continue to give the spoken explanation while singing. Kkultarae is usually sold in the Insadong area.

Korean Food: Bungeoppang (붕어빵)

Korean Food: Bungeoppang (붕어빵)

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Unknown 20.08 1 Comment

Bungeoppang(붕어빵)

Time required:

5 minutes of preparation

5 minutes roasting

Tools needed:

Mold / grill fish-shaped

Bowl

Brush to smear the grill

Ingredients needed:

110 grams of versatile flour

2 teaspoons baking powder

2 ½ tablespoons of granulated sugar

180 ml of milk

½ cup red peanut butter

Right amount of oil

How to make:

1. Combine all the versatile flour, sugar, and baking powder. Ouch until evenly distributed.
2. Add eggs and milk into the dough. Shake for a few minutes until everything blends flat.
3. Heat mold or grill with medium size. Apply oil when heating so the cake does not stick when poured.
4. Before pouring, get used to stirring the dough until blended. Pour the dough into the grill flat. Do not get too full because you will be adding red peanut butter.
5. Cover the grill and flip it for 30 seconds and back again for 3 to 4 minutes. Wait for the dough to turn golden brown.
6. Remove the ripe pie from the grill and let stand for a few minutes.

 Tips:

• If you do not want to use milk, you can replace it with boiled water.
• For content, you should not always use red peanut but you can also replace it with kitkat, nutella, strawberry jam, oreo, raisins, etc.
• If you want a Korean fish cake with a more crispy or crispy result, you can give extra time to grill but not too long because it will blacken and charred.
• Red peanut butter not too much because the end of the cake can be destroyed.

This Korean fish pie fits well as a friend while watching Korean dramas on your holiday day with your family. Interested?

Korean Food: Bibimbap (비빔밥)

Korean Food: Bibimbap (비빔밥)

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Unknown 08.42 Add Comment

Bibimbap (비빔밥)

Bibimbap is a Korean cuisine in the form of white rice with side dishes on it. Bibim means interference (비빔) and bap means rice (밥). Thus, the Bibimbap means rice mix. The origins of bibimbap is one of them there is a saying that the food is made from the offerings are courtesy of the ancestral spirits. Bibimbap on serve in a bowl of rocks that have been heated. The heat of the stone bowl will finalize a raw egg that put over rice as a side dish. Before the rice included sesame oil poured at the base of the stone bowl in order to form a layer of fragrant rice crust and crisp on the bottom of the bowl.

In ancient times the Korean people eat Bibimbab of leftover food offerings with flavored soy sauce, sesame oil, and other spices after salvation. This habit is the origin of Bibimbab now. Therefore, in an area referred to as Jeasabab Bibimbab which means the food offerings. Bibimbab called Goldongban the Chosun royal era. Goldong word has a meaning, old items or items consisting of various ingredients so Goldongban meaningful, rice with different kinds of materials. While at night the last day of December of the Korean people eat Bibimbab with meaning, food waste was not brought into the new year.

Ingredients:

• Beef bell flower root (doraji)
• Bracken (Gosari, a type of plant spikes)
• sprout
• zucchini
• shiitake mushrooms
• Rice
• gochujang sauce
• Salty soy sauce
• Sesame oil
• Minced garlic
• Chopped green onion
• sesame seeds
• Black pepper

How to cook Bibimbap:

1. Beef: part lean ¼ pound of thinly cut, mixed with 1 tsp soy sauce, 1 teaspoon sesame oil, 1 teaspoon minced garlic, chopped green onion, 1 tsp sesame seeds, ¼ teaspoon sesame oil and roasted over a fire large within a minute, then remove from heat.
2. Doraji: chopped thin, then kneaded together with salt, wash and boil in hot water, remove and squeezed until the water came out, then stir-fry with seasoning 1 teaspoon sesame oil, 1 teaspoon chopped green onion, ½ teaspoon minced garlic, 1 tsp sesame seeds over high heat, then remove from heat.
3. Gosari: ¼ pound of raw cleaned with water, squeeze until the liquid came out, and then cut to a size of 2 inches, and stir-fry quickly over high heat with 1 teaspoon sesame oil, 1 teaspoon chopped green onion, 1 tsp sesame seeds are roasted, then lift.
4. Zucchini: 1 piece of zucchini cut into thin, boiled in water, lift and squeeze until the water comes out mix with 1 teaspoon salt, 1 teaspoon sesame oil, 1 teaspoon roasted sesame seeds.
5. Mushrooms: 4 pieces of mushroom pyogo (shiitake) soaked in warm water and cut into thin sauteed with 1 teaspoon sesame oil, 1 teaspoon soy sauce, 1 teaspoon chopped green onion, 1 tsp toasted sesame seeds over a high heat quickly and lift.
6. Rice (4 cups) mixed with 1 teaspoon sesame oil, salt and serve 1 cup cooked rice in each bowl individuals.
7. Gochujang sauce: 4 tsp gochujang, mixed with 1 tsp sugar, 1 teaspoon toasted sesame seeds and 2 teaspoons sesame oil.
8. Insert and arrange all the material that had been prepared in a bowl. In the middle pour gochujang sauce with egg yolk. Stir gently until all ingredients are evenly mixed.

Korean Food: Dakjuk

Korean Food: Dakjuk

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Dakjuk

Dakjuk is a Korean dish made of chicken meat are boiled in water and mixed seasonings of garlic and onion. And then added the rice and cooked until done. Dakjuk main ingredient is rice, chicken, and garlic.

Once cooked chicken result as a thick porridge with a strong onion flavor. Dakjuk much liked by children and people recuperating because the food is not spicy and easy to digest.

Soups Chicken Porridge typical Korean, already well-known nutrition, because it is usually synonymous with Korean cuisine dish of chili for this one. Soups Chicken Porridge or Dakjuk Korean language is much in the allocation for food for the ailing, because the texture is smooth, nutritious and easy to digest, in addition to good to increase stamina during Dakjuk also eye-sore to keep warm during winter. Dakjuk is different from the Chicken Soup recipe in many countries, the materials used are very simple, consisting only of chicken, red onions, green onions and rice.

Ingredients:

• 1 cup of rice, soak for 30 minutes, drain
• 1 piece of chicken breast, wash
• 1 vertebra ginger peeled, sliced
• 1 teaspoon pepper
• 1 tablespoon sesame oil
• 2 tsp salt
• 8 cloves garlic
• 8 glasses of water

How to make:

1. Enter the chicken breasts into a large pot containing 8 cups of water, add the garlic, ginger and pepper. Cook for 40-45 minutes on medium heat.
2. After the chicken cooked, turn off the heat. Remove the chicken and suir-suir.
3. Strain the broth through a colander. Separate the garlic and ginger into another container.
4. Pour 4 cups broth back into the pot and then fill in rice and salt.
5. Cook for 20 minutes over medium heat, cover the pan while stirring occasionally until the pulp was strong.
6. Dakjuk Serve while warm with soup bowls, sprinkle with sesame on top.

Korean Food: Kimchi (김치)

Korean Food: Kimchi (김치)

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Unknown 07.20 Add Comment

Kimchi (김치)

The history of kimchi in Korea was introduced in the Korea started the 1st century until the 7th century AD. In the Goryeo period (918 - 1392) began to be found writing about Kimchi. In these writings contain instructions and ethics at the time to make Korean Kimchi as the food offerings in a ritual in honor of the ancestors. In that paper also describes the types of kimchi like what the food offerings to the ancestors. Kimchi is also the name actually means pickled vegetables, and this name came from China, namely Chimchae and eventually turned into kimchi.

Kimchi is a traditional Korean dishes such as pickled vegetables fermented with spicy seasoning. Kimchi is usually consumed during the winter by the Korean people, the taste is sour, spicy, and sweet.

Ingredients:

• One large piece of white mustard
• Half stick of white radish, sliced lengthwise and thinly
• 4 leeks thinly sliced
• 4 cloves garlic, crushed
• 1 vertebra ginger, crushed
• 6 tablespoons chili powder or chili powder ordinary Korea could also
• 2 tsp salt
• 1 tablespoon sugar
• ½ cup coarse sea salt (large grains)
• Enough water
• 2 tablespoons fish sauce or fish sauce ordinary Korea could also

How to make Kimchi:

1. Wash the cabbage until clean sheet once to the most in mustard, without cut and leave intact as it was.
2. Pour ½ cup of sea salt with water into the container, then soak the mustard in aqueous solutions up to 6 hours.
3. After soaking, wash again mustard to clean up the inner folds and if you want, can be cut into two parts.
4. Combine sugar, chili powder, ginger, onion onions, leek, radish, fish sauce, and a little salt. Apply all of the material with mustard evenly on to the inner sidelines while somewhat squeezed so pervasive mustard marinade.
5. Put it in a sealed container and tight or airtight (better if you use glass jars) and let stand for two days, to allow the flavors permeate the sawinya.
6. After allowed to stand two days, was able to eat Kimchi

Korean Food: Kimbap (김밥)

Korean Food: Kimbap (김밥)

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Unknown 00.31 Add Comment

Kimbap (김밥)
Kimbap is a Korean meal consists of rice wrapped with seaweed. Kimbap popular as food brought a picnic, hiking or other outdoor activities.

Kimbap unknown origin. Some say that the food is adapted from Japanese sushi. However, the fact Kimbap is the people's food and made from simple ingredients. Based on the book Dongguk Sesigi written at the time of the Joseon Dynasty, there is a food called Bokssam (parcel luck) made from rice rolls wrapped in Kim (dried seaweed). Bokssam is made snacks to eat when on a picnic or a journey. In the midst of the current baruKimbab variations appear, there are considered the most original Kimbap in Korea. Chungmu Kimbap has no substance but only in the form of seaweed rice rolls served with kimchi and squid.

Ingredients needed:

2 cups white rice

4 sheets of dried seaweed / kim

1 tablespoon sesame oil

A little salt

½ tablespoon of vinegar

Right amount of oil

Sugar to taste

Ingredients used as stuffing Kimbap:

1 egg omelet (thinly sliced lengthwise)

50 grams Carrots

50 grams of pickled radish (Danmuji)

50 grams of Spinach

50 grams of beef / chicken / tuna / crab meat

How to make:

1. First prepare white rice bowl and then input into the bowl, and the white rice mixed with ½ tablespoon sesame oil, vinegar and a little salt. Set aside.
2. Furthermore, clean and wash the spinach using running water, then boil the spinach briefly in hot water that had been given just a little salt. Then strain and discard the water boiled.
3. Then pieces - small pieces and extends the material for stuffing kimbap ie carrots, pickled radish (danmuji), beef / chicken / tuna / crab meat
4. Next prepare the frying pan and put a little oil and then enter the carrots and stir-fry until cooked.
5. If so, the next stage is to set up and expand the sushi rollers (bamboo mat) made of bamboo. Then place a sheet of seaweed / kim above the pengulungan.
6. After that, put on white rice in dried seaweed and roll. Then collated and put the material - stuffing materials kimbap his prepared over white rice.
7. Now roll it all the ingredients - the ingredients by using rollers sushi to oval. In order rolls kimbapnya not separated, then give water spread on the tip of the dried seaweed sheets and rolls back.
8. The final step is the roll kimbap be cut - cut with a small size. Typical Korean kimbap ready to serve.

That is the typical Korean food recipes Kimbab. For fans of Korean cuisine you can practice it at home. Good luck