2014년 1월 4일 토요일

KOREA CAMPING USD499 ALL INCLUDED!

오후 4:10

Unknown

Do you want to try reallife in Korea?

You better try 1bak2il (Korean camping)

I will bring you to country side nearby Seoul!

You will see Korean traditional or real Korean house habitat!

Enjoy and make special experience that only you can experience!

I will help you to make special memory!

USD499 ALL INCLUDED!

FREE GUIDE

MEALS(DINNER, BREAKFAST, LUNCH) FOR 2 PEOPLE!

ACCOMMODATION!

ALL INCLUDED!

We can shop together!

You can choose what you want or I will recommend food for you!

We offer you best service

APEX

rayshin4@naver.com

kakao talk ID: rayshin4

Viber: 82-10-9203-3315

Please, call me Shin.

Let me introduce about myself!

I live in Korea

Married to Chinese-Malaysian.

I can speak English fluently.

I can speak Korean and English only but my wife can speak Mandarin, Cantanese, Hakka, Malay.

I am office worker for trading cookware business.

This is my main business.

I just work for wedding photo 2 weekends only in a month.
And for this camping guide after finishing my work.

This is like my volunteer work to show more about my country.
I want to share the real life in Korea since I am Korean.

I am sure that you would be very interested in Korea if you found me.

This was my short self introduction but if you contact me, you will get to know more about Korea.

I want to be your buddy!

Please, feel free to contact

And if you are curious about me, please visit my blog
http://rayshin4.blog.me
I update everyday for my blog.

You can check on me!

rayshin4@naver.com

kakao talk ID: rayshin4

Viber: 82-10-9203-3315

Below is no.1

My customer loved!

I will show you first.

Please, let me know if you cannot eat pork.

I have another menu no.1 who cannot eat port like soondooboo(Tofu soup)

Sundubu jjigae

From Wikipedia, the free encyclopedia

Sundubu jjigae (순두부찌개) is a hot and spicy jjigae (Korean stew) dish made with uncurdled dubu (tofu), seafood (oysters,mussels, clams and shrimp are common ingredients), vegetables, mushrooms, onion, scallions, and gochujang or gochu garu (chili powder) in Korean cuisine. The dish is assembled and cooked directly in the serving vessel, which is typically made of thick, robust porcelain, but can also be ground out of solid stone. A raw egg is put in the jjigae just before serving, and the dish is delivered while still bubbling vigorously. This dish is eaten with a bowl of cooked white rice and severalbanchan (side dishes).^[1]

According to Chef Roy Choi (of Kogi Korean BBQ fame), sundubu jjigae was a dish developed by Korean immigrants in Los Angeles.^[2]

Korean Sundubu Jjigae

Recipe[edit]

Ingredients[edit]

12 dried anchovies
1/3 cup of kelp, half onion, 5 cloves of garlic, 3 shiitake mushrooms
100 grams of beef, 1 cup of mixed seafood, 3 shrimp
2 green onions, 1 green chili pepper
2-5 tbs of hot pepper flakes
olive oil, sesame oil, 2 tubes of soon du bu
2 tbs of fish sauce, and 2 eggs

Recipe[edit]

Prepare stock to make tasty Soon du bu:

Pour 5 cups of water into a pot and add 12 dried anchovies after removing intestine part.
Add half onion, some dried kelp (about 1/3 cup), 3 dried shiitake mushrooms, 5 cloves of garlic and boil it over high heat.
Approximately 10 minutes later, lower the heat to low medium heat and boil it for another 20 minutes.
Set aside the stock and take out the mushrooms and chop them into small pieces.
Heat your earthen ware (or ceramic pot) on the stove and put 2 ts of olive oil.
Chop 100 grams of beef and put it into the pot and stir it.
Add the chopped shiitake mushroom and stir it.
Add 2 tbs – 5 tbs (1/4 cup) of hot pepper flakes and keep stirring for 1 minute.

tip:

2 tbs—mild

3 tbs—medium

4 tbs—hot

5 tbs (1/4 cup)—suicidal hot !

Pour 2 cups of the stock you made. It will be sizzling. Don’t be afraid! It’s just TOFU stew!
Add 1 cup of mixed seafood and 3 shirimp.
Add 2 tbs of fish sauce.
Cut the 2 tubes of Soon du bu (soft Tofu) in half and squeeze it out into the pot and break the tofu with a spoon several times in the pot.
When it boils, add 2 chopped green onions and 1 green chili pepper.
Crack eggs and drizzle some sesame oil before serving.

References[edit]

^[3]

Jump up^ "Sundubu jjigae (순두부찌개)" (in Korean). Empas/EncyKorea. Retrieved 2008-04-08.
Jump up^ http://www.youtube.com/watch?v=AMGhEz7T_H8&feature=youtu.be&t=7m20s
Jump up^ "Soondubu jjigae (soft tofu stew)". Retrieved 2013-11-28.

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Samgyeopsal

From Wikipedia, the free encyclopedia

This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (February 2013)

Korean name
Samgyeopsal
Samgyeopsal being grilled with sliced onions and garlic on a hot plate.
Hangul	삼겹살
Hanja	三겹살

Revised Romanization	Samgyeopsal
McCune–Reischauer	Samgyŏpsal

Samgyeopsal (삼겹살; Korean pronunciation: [samɡjʌp̚sal]) is a popular Korean dish. Commonly served as an evening meal, it consists of thick, fatty slices of pork belly meat (similar to uncured bacon). The meat, usually neither marinated nor seasoned, is cooked on a grill at the diners’ table. Usually diners grill the meat themselves and eat directly from a grill. It is often dipped into a spicy pepper paste.

Name[edit]

The literal meaning of the word is “three (sam; 삼) layered (gyeop; 겹) flesh (sal;살)”, referring to what appears to be three layers that are visible in the meat. One can also find ogyeopsal (오겹살), with o meaning “five”.

Popularity in Korea[edit]

Samgyeopsal

According to a 2006 survey by Agricultural Cooperatives in Korea (농업협동조합), 85% of South Korean adults surveyed stated their favorite pork is samgyeopsal.^[1] The survey also showed 70% of recipients eat the meat at least once a week. The high popularity ofsamgyeopsal makes it one of the most expensive parts of pork. South Korea imports wholesale samgyeopsal from Belgium, the Netherlands, and other countries for the purpose of price stabilization as imported pork is much cheaper than domestic.

The South Korean government planned to import 70,000 t of samgyeopsal with no tariff in the second half year of 2011. Thus, importation of samgyeopsal was expected to expand.

Samgyeopsal is popularly consumed both at restaurants and at home, and also used as an ingredient for other Korean dishes, such as kimchi jjigae.

Accompaniments[edit]

The most common accompaniments for samgyeopsal are lettuce (sangchu; 상추) and sliced raw garlic, but very often the meat is served with other accompaniments, such as perilla leaves (kkaennip; 깻잎), sliced green chili peppers, shreddedgreen onions, sliced raw onions, and aged kimchi (mugeunji; 묵은지). Garlic, onions, and kimchi can be either grilled with the meat or consumed raw with the cooked meat. Mushrooms, such as button mushrooms or oyster mushrooms, are also grilled with the meat.

Dipping sauce[edit]

Samgyeopsal is almost always served with at least two kinds of dipping sauces. One is ssamjang (쌈장), a paste consisting of chili paste (gochujang; 고추장), soybean paste (doenjang; 된장), sesame oil (참기름), and other ingredients; the other isgireumjang (기름장), made with salt and sesame oil, sometimes also with a small amount of black pepper. Usually ssamjangis used when a diner eats samgyeopsal with vegetable accompaniments, and gireumjang when a diner wants to taste the cooked meat itself.

Consumption[edit]

Prior to consumption, the large slice of the pork belly is cut into smaller pieces with scissors. A common way to consumesamgyeopsal is to place a slice of the cooked meat on a leaf of lettuce or a perilla leaf or both, with some cooked rice andssamjang, and to roll it up in the leaf and eat it. It is usually called sangchu-ssam (상추쌈). Cooked rice and other foods wrapped in Korean lettuce can also be called sangchu-ssam. Any combination of the vegetable accompaniments mentioned above can be added to the roll according to preference, the most popular is sliced garlic. Many people also add in kimchi, mushrooms, bean sprouts, and grilled onions. Usually, different types of banchan are added. Part of the reason so many people enjoy this food is they can customize it to their liking.

Notes[edit]

Jump up^ [1] 2006 ACK Survey

External links[edit]

SamGyeopSal

Makgeolli

From Wikipedia, the free encyclopedia

Korean name
Makgeolli
A bowl of makgeolli.
Hangul	막 걸 리

Revised Romanization	Makgeolli
McCune–Reischauer	Makkŏlli

This article containsKorean text. Without properrendering support, you may seequestion marks, boxes, or other symbols instead of Hangul andhanja.

Makgeolli, also known as "makkoli", "makoli" or "makuly (takju)", is an alcoholic beverage native to Korea. It is made from a mixture of wheat and rice, which gives it a milky, off-white color, and sweetness.^[1] It is made by fermenting a mixture of boiled rice, wheat and water, and is about 6–8% alcohol by volume. Most makgeolli contains rice currently. However, a few brands contain wheat instead of rice.

It was originally quite popular among farmers, earning it the name nongju (농주 /農酒), which means farmer liquor. However, it has recently started to become more popular in cities, especially with the younger generations. Dongdongju (동동주) is a drink very similar to makgeolli, and both are commonly imbibed alongside Korean pancakes called pajeon (파전) or bindaetteok (빈대떡).

History[edit]

According to The Poetic Records of Emperors and Kings (Jewangun-gi), written during the Goryeo Dynasty, the first mention of the drink was in the founding story of the Goguryeo during the reign of King Dongmyeong. Many communities in Korea around that time enjoyed the tradition of drinking and dancing all night in special ceremonies. During the Goryeo dynasty,makgeolli was called ihwa-ju (pear blossom alcohol), as the liquor was made during the blossoming of that particular flower.^[2]

Use[edit]

Commercially, makgeolli is most commonly available in plastic bottles or aseptic box containers. Traditionally, it is served in a large metal or wooden bowl from which individual cups and bowls are filled using a ladle. Korean jars also are a traditional vessel for makgeolli consumption. As it is an unfiltered beverage, makgeolli is generally shaken or stirred before being consumed, as the cloudy white portion tends to settle to the bottom, leaving a pale yellow-clear liquid on top.

Makgeolli is used during ancestral rites in Korea.

Availability and manufacture[edit]

In 2011, Importer of Korean residents in Japan started producing makgeolli products, attempting to promote them under the name makkori (マッコリ), the Japanese pronunciation of makgeolli.^[3] It has been suggested that this may lead people to mistakenly regard makgeolli as being traditionally Japanese rather than Korean.^[4]

To fit consumer tastes, research into standardization to reduce off-flavors and ensure consistency between batches has been applied in modern production. Flavorings such as fruit and ginseng are also sometimes added, along with aspartame, which gives sweetness without adding a fermentable carbohydrate, increasing shelf life and flavor stability in commercial brands. As the result of these efforts, sales have increased.^[5]

A box of nongju

The Ministry for Food, Agriculture, Forestry, and Fisheries announced plans for enhancing the competitiveness of alcoholic beverages on August 26, 2009, which includes plans^{[clarification needed]} for the makgeolli industry.^[6]

English naming[edit]

The winner of a public contest by the Korean Ministry for Food, Agriculture, Forestry, and Fisheries for the selection of an English name for makgeolli was "drunken rice", with the Ministry reasoning that foreigners would understand it is a type of liquor made from rice. "Mackohol" and "markelixir" were the runners-up.^[7] Nevertheless, an 11-country survey identified Korea rice wine as the term that most easily conveys the idea of makgeolli.^[8] Some netizens have pointed out that "drunken rice" is not a particularly suitable anglicization, and that in an international context, this may reflect poorly on Korean cuisine in general.^[9]