30c.bmp
Korean Food and Drink
mn2.bmp


sunc187.jpg
رستورانهای کره

20c.bmp

Cooking Korean food

yt1.jpg

mn.bmp

mn1.bmp

نوشیدنی سنتی کشور کره با برنج

mn3.bmp


مردم کره بیشتر سبزیجات می خورند.انواع کلم را همراه با غذا میخورند وبه شکلها ی مختلف به صورت ترشی،خام،برای لقمه گرفتن و…

یک دسر یا در واقع ترشی معروف هم دارند به اسم کیم چی که از یک نوع خاص کلم درست میشه که تو ایران خیلی کم دیده می شه،که این را با هر غذایی می خورند و به قولی براشون خیلی مقدسه مثل نان که برای ما مقدسه.
بیشترین گوشتی که مصرف میکنند گوشت خوک هست که البته ارزان هم هست،بعد از آن مرغ وبعد گاو هم از نظر قیمت وهم مقدار مصرف.
گوشت گوسفند اصلآ نمی خورند وبه ندرت پیدا میشه وخیلی گران.
بیشتر غذاهای کره ای ها به صورت خام یا نیم پزه.مثلآ یه نوع ماهی هست که خام میخورندویا میگو.
انواع موجودات دریایی دا میخورند:خرچنگ، کوسه، نهنگ، اختاپوس، ماهی مرکب، صدف، انواع ماهی ومیگووحتی یک نوع کرم خاص هم هست که می پزند ومیخورند.
جلبکهای دریایی رو هم بعداز یکسری عمل آوری های خاص همراه غذا میخورند.
غذای اصلی آنها برنج است که هر سه وعده البته به مقدار کم میخورند.نان ندارند یعنی به اون صورت که ما تو ایران داریم نه، فقط نون تست دارند.
تقریبآ همه میوه ها را دارند شاید با کمی تفاوت توی شکل بعضی ها.
چای سیاه ندارند، چای سبز وقهوه ویکسری نوشیدنی های دیگه می خورند.
حالا خیلی ناراحت نباشید هنوز امیدی هست.اول اینکه به خیلی از غذاهاشون عادت می کنید و حتی براتون خوشمزه می شه ودوم اینکه یکسری رستوران وفروشگاههای ترکی و پاکستانی هم در بعضی از شهر ها هست که هم گوشت حلال وهم مواد غذایی شبیه ایران دارند.

اين روز ها در كره هياهويي به پاست . جشنواره فانوس ها جشنواره اي كه با فرهنگ كشور هاي همچون چين ، كره و ژاپن مرتبط است . فانوس نماد روشنايي و شادمانيست و همچنين خبر هاي خوش . اين بار اين جشنواره در كره برگزار شده و هدف از اين كار بدست آوردن توريست و همچنين معرفي فرهنگ كشور كره به توريست هاي كشور هاي ديگه . در اين مراسم بيش از 20 استان از كره در شهر سئول شركت كرده اند كه توانسته اند بيش از 10000 فانوس را روشن كرده و حال و هوايي خاص به شهر سئول بدهند . اين مراسم از تاريخ 11 نوامبر تا 15 نوامبر ( امروز 25 آبان ) ادامه خواهد داشت

بوچیم گه(نوعی کوکو)


مواد لازم:
هویج متوسط........................نصف
قارچ................................3عدد
پیاز.................................1عدد
سیب زمینی متوسط..............نصف
کدو.................................نصف
ارد سفید.....................نصف لیوان
تخم مرغ...........................5عدد
نمک.............نصف قاشق غذاخوری
فلفل سیاه.......نصف قاشق چایخوری
اب............................نصف لیوان
طرز تهیه:
همه سبزیجات را خیلی ریز خرد می کنیم و مقداری اب را به انها افزوده و سپس ارد را به مخلوط حاصله می افزاییم. بعد انها را به خوبی بهم می زنیم به طوری که به صورت مایه کوکو در اید.(البته این مایه نباید خیلی سفت شود). حال کمی روغن در تابه ریخته و صبر می کنیم داغ شود.مواد را به صورت لایه نازک و گرد در روغن داغ ریخته و وقتی که یک طرف ان سرخ شد طرف دیگر را برمی گردانیم تا سرخ شود.(این غذا مثل کوکوی ما ایرانی هاست)

:بگم بب(برنج تفت داده شده)

مواد لازم:
سیب زمینی متوسط......................نصفی
هویج متوسط.............................نصفی
کدوی سبز متوسط.....................نصفی
قارچ....................................4 عدد
برنج پخته شده..........................250 گرم
روغن زیتون...........................2قاشق
گوچوجان............................به میزان دلخواه
سویا سس........................یک قاشق غذاخوری

طرز تهیه:
سیب زمینی و هویج را پوست گرفته و کدو را تمیز می کنیم سپس هر 3 را ریز خرد می کنیم حال کمی روغن زیتون در تابه ریخته و سبزیجات ذکر شده را درون ان به مدت چند دقیقه تفت می دهیم. بعد از 10 دقیقه برنج پخته شده را به مخلوط حاصل اضافه می کنیم و ان را خوب در داخل تابه بهم می زنیم.(به مدت 5 دقیقه)غذا هم اکنون اماده است ان را در ظرف ریخته و اگر تمایل داشتید می توانید به ان گوچوجان اضافه کنید و میل بفرمایید


گرن جیم(تخم مرغ بخار-پز)
مواد لازم:
تخم مرغ...............................4عدد
پیازچه.............................چند ساقه
نمک.................................مقدار۠ ? لازم
اب................................نصف لیوان
طرز تهیه:
4عدد تخم مرغ را در ظرفی شکسته و یک لیوان اب را با مقداری نمک افزوده خوب هم بزنید. سپس ان را از صافی عبور دهید تا یک دست شود. مخلوط را داخل ظرفی سفالی ریخته و ان را در قابلمه ای که روی شعله در حال جوشیدن است گذاشته و در قابلمه را ببندید بعد از 3 تا 5 دقیقه در قابلمه را برداشته و ببینید در داخل ظرف سفالی تخم مرغ بسته شده یا نه. اگر بسته نشده بود مجددا در قابلمه را بسته و چند دقیقه دیگر صبر می کنیم . یک دقیقه قبل از خاموش کردن روی تخم مرغ پیازچه هایی را که از قبل خرد کرده بودیم می ریزیم. و بعد از 1 دقیقه شعله را خاموش می کنیم .

مو سنگ چه (سالاد تربچه سفید)


مواد لازم:
تربچه کوچک.......................................... .1عدد
شکر.....................................1 قاشق غذاخوری
سرکه سیب.............................1 قاشق غذاخوری
فلفل قرمز تند.......................نصف قاشق غذاخوری
گوجو گارو.............................نصف قاشق چایخوری
سیر له شده.........................................م٠ ? ?داری
نمک............................................ .....2 قاشق
کنجد خرد شده.......................نصف قاشق چایخوری
طرز تهیه:
ابتدا یک تربچه کوچک را رنده کرده یا با چاقو برش می زنیم و مقدار 2 قاشق نمک روی ان می پاشیم.بعد از گذشت 3 دقیقه ان را شسته و بگذارید ابش گرفته شود. بعد یک قاشق شکر و مقداری سرکه سیب روی ان می ریزیم. بعد از چند دقیقه ان را صاف می کنیم و بعد از اینکه ابش گرفته شد ان را در ظرفی ریخته و مقدار یک قاشق فلفل قرمز تند در ان می ریزیم و در نهایت کمی کنجد خرد شده و مقداری سیر له شده به ان اضافه می کنیم و به هم می زنیم و هم اکنون سالاد شما اماده است.

گم چه بوگم(سیب زمینی تفت داده شده)

مواد لازم:
سیب زمینی...................یک عدد درشت
روغن زیتون..............2 قاشق غذاخوری
پیازچه خرد شده..........................2عدد
نمک...........................به میزان دلخواه
طرز تهیه:
ابتدا یک عدد سیب زمینی درشت را حلقه حلقه نازک کرده و سپس ان را دراز و نازک قاچ کرده مقدار زیادی روغن زیتون در تابه می ریزیم و سیب زمینی ها را افزوده و به هم می زنیم تا تقریبا نرم شود. سپس پیازچه ی خرد شده را درون ان ریخته و بهم می زنیم کمی ان را حرارت می دهیم .حال این غذا را با نمک میل کنید.
اطلاعات لازم:
گم چه: سیب زمینی


سون پیان(نوعی کیک)


مواد لازم:


پودر برنج..............................نیم کیلو
اب................................به مقدار لازم
لوبیای سفید و قرمز................250 گرم
شکر.....................................1 لیوان
نمک.......................1 قاشق چایخوری
کنجد......................1 غذای مرباخوری
طرز تهیه:
پودر برنج را با اب خمیر کرده و با دست به صورت ورقه های نازک در اورید.سپس مقداری لوبیای قرمز و سفید پخته شده را با شکر و نمک و کنجد مخلوط کنید.
ورقه های خمیر را روی تخته گذاشته مقداری از مخلوط فوق را روی ان ریخته و به شکل صدف ان را ببندید.بعد صدفها را داخل بخار-پز گذاشته تا بپزدند. بعد از اماده شدن در ظرفی چیده و مقدار کمی روغن کنجد روی ان بریزید.
اطلاعات لازم:


بخار-پز: یک قابلمه که یک سوم ان را اب ریخته ایم روی شعله قرار داده و روی قابلمه یک صافی فلزی به اندازه در قابلمه گذاشته . وقتی اب قابلمه جوش بیاید موادی که داخل صافی هستند با بخار پخته می شوند.
البته امروزه بخار-پزهای مدرن کارها را اسان کرده اند

سنگ سان جان(ماهی سرخ شده)

سنگ سان................نیم کیلو
تخم مرغ.................2عدد
نمک و ادویه............به میزان دلخواه
اردگندم......................نصف پیمانه
روغن زیتون............به مقدار خیلی کم


طرز تهیه

ابتدا سنگ سان را برش زده و به قطعات نازک در اورده تخم مرغ ها را داخل ظرفی شکسته مقداری نمک و ادویه به ان افزوده و خوب هم بزنید.
بعد تابه را روی شعله گذاشته مقدار کمی روغن زیتون در ان می ریزیم و می گذاریم که کمی داغ شود. در ظرفی دیگر مقداری ارد گندم می ریزیم و ابتدا سنگ سان های نازک را در ارد زده بعد یکی یکی انها را در ظرف تخم مرغ زده(طوری که خیلی اغشته به تخم مرغ نشود)و یکی یکی داخل تابه می اندازیم به مدت 3 تا 4 دقیقه مرتب زیر و رو می کنیم. حال غذای شما اماده است بفرمایید نوش جان


اطلاعات لازم:

جان: سرخ کردن
سنگ سان:ماهی

دنجان جیگه(سوپ سس سویا)غذای کره ای


مواد لازم:
سیب زمینی متوسط.................................1 عدد
کدو سبز متوسط.....................................1 عدد
دوبو.......................................... ..........1 تکه
پیازچه...................................... ...........2 ساقه
دنجان....................................1 قاشق غذاخوری
ملچی.......................................... .........1 عدد
فلفل سبز تند.....................................به مقدار کم
فلفل شیرین......................................ب ه مقدار کم
سیر له شده........................نصف قاشق چایخوری


طرز تهیه

نصف یک قابلمه کوچک را اب معدنی می ریزیم و تا به جوش امدن ان را حرارت می دهیم حدود 10 عدد ملچی را به درون ظرف اضافه می کنیم(اگر ملچی در دست نبود می توان اب گوشت یا میگو را جایگزین کرد)سپس یک قاشق غذاخوری دنجان را افزوده و بعد یک سیب زمینی راپوست کنده و به داخل قابلمه می ریزیم. بعد کدو را با پوست خرد کرده و اضافه می کنیم. سپس دوبو را به تکه های متوسط تقسیم کرده و در قابلمه می ریزیم.فلفل تند وفلفل شیرین را افزوده و در نهایت سیر له شده و پیازچه را اضافه می کنیم. بعد از چند دقیقه شعله را خاموش و غذا را سرو می کنیم(غذا باید داغ سرو شود)
اطلاعات لازم

دنجان: لوبیای سویا که به صورت سس در امده است. لوبیای سویا را نمک زده و به مدت طولانی نگهداری می کنیم تا به صورت سس در اید.
دوبو:پنیر سویا
ملچی:ماهی کوچک شور خشک شده که در کره به وفور یافت می شود

داگ(مهمترین کیک کره ای ها)

مواد لازم:
پودر برنج.......................نیم کیلو
شکر......................دوسوم لیوان
نمک.............نصف قاشق چایخوری
لوبیای قرمز پخته..............250 گرم
اب....................یک لیوان و نصفی
طرز تهیه:
ابتدا پودر برنج را با یک و نیم لیوان اب مخلوط کرده و به صورت پودر مرطوب در می اوریم.و سپس از صافی فلزی با سوراخ های نسبتا ریز 2 بار عبور می دهیم و با دوسوم لیوان شکر و نصف قاشق چایخوری نمک مخلوط می کنیم.
لوبیای قرمز پخته را در مخلوط کن ریخته و خرد می کنیم لوبیای خرد شده را در ظرفی ریخته و یک سوم لیوان شکر و نصف قاشق چایخوری نمک به ان افزوده و خوب مخلوط می کنیم.
داخل ظرف مخصوص بخار-پز(یک قابلمه که یک سوم ان را اب ریخته ایم روی شعله قرار داده روی قابلمه یک صافی فلزی به اندازه در قابلمه گذاشته و وقتی که اب قابلمه به جوش بیاید موادی که داخل صافی هستند با بخار پخته می شوند)را به مقدار کافی اب ریخته و روی شعله بگذارید و در صافی ظرف بخار-پز پارچه ی تمیز مرطوبی را پهن کنید به طوری که لبه های ظرف را نیز در برگیرد .
سپس از مخلوط لوبیا لایه نازکی را روی سطح پارچه پهن کنید بعد مخلوط پودر برنج را به صورت لایه ضخیمی روی ان بریزید و سپس سطح ان را یکنواخت کنید ولی هیچگونه فشاری وارد نکنید . در انتها لایه نازک دیگری از مخلوط لوبیا را برروی ان ریخته و در بخار پز را ببندید تا20 دقیقه با شعله زیاد بپزد سپس شعله را کم می کنیم و بعد از 10 دقیقه ان را خاموش می کنیم .حال صافی را از قابلمه خارج کرده و کیک را که اماده شده است را در سینی که در نظر گرفته ایم بر می گردانیم و پارچه را به ارامی از کیک جدا می کنیم .کیک داغ شما هم اکنون اماده خوردن است


بول گوکی(خوراک گوشت) غذای کره ای


مواد لازم:

گوشت گاو............................................ ..............نیم کیلو
سویا سس.............................................. .2قاشق غذاخوری
کنجد.......................................... .......نصف قاشق غذاخوری
ادویه........................................ ..........نصف قاشق چایخوری
سیرخردشده................................ ........نصف قاشق غذاخوری
شکر............................................ .......یک قاشق غذاخوری
عسل یا شیره خرما یا شیره انگور.................نصف قاشق غذاخوری
روغن کنجد.......................................... نصف قاشق غذاخوری
پیاز درشت.......................................... .................. 1عدد
هویج متوسط........................................ .................1عدد
پیازچه .................................................. ..............4عدد
روغن زیتون........................................ .......1قاشق غذاخوری
گلابی........................................ ..........................1عدد
زنجبیل...................................... ..............به مقدار خیلی کم
قارچ.......................................... ...........................5عدد
طرز تهیه:
گوشت خام گاو را برش های نازک زده و کنار بگذارید.مقدار2قاشق سویا سس در ظرفی ریخته و کمی کنجد و ادویه به ان اضافه کنید و مقداری سیر خرد شده را نیز بریزید.اب یک عدد گلابی را پس از ریختن ان در مخلوط کن بگیرید و به همراه قارچ خردشده و شکر و شیره خرما به مخلوط سویا سس اضافه کنید .پس از افزودن یک قاشق غذاخوری از روغن کنجد به این مخلوط گوشت گاو را وارد این مخلوط می کنیم و با دستکش به خوبی گوشتها را اغشته به این مواد می کنیم.
مقدارکمی روغن زیتون در تابه ریخته و یک پیاز را در ان خرد می کنیم .حال گوشت را به درون تابه منتقل می کنیم و خوب هم می زنیم نصف استکان اب هم به تابه اضافه می کنیم.به مدت 7 الی 10 دقیقه حرارت می دهیم.در پایان مقدار کمی هویج و پیازچه خرد شده را به گوشت پخته شده اضافه می کنیم و مجددا به مدت 5 دقیقه حرارت می دهیم .و هم می زنیم .حال غذای شما اماده است

مندو غذای کره ای

مواد لازم :
ارد ...................نیم کیلو
هویج................1 عدد
پیاز...................1 عدد
پیازچه................4عدد
گوشت گاو............نیم کیلو
نمک.................یک قاشق چایخوری
طرز تهیه:
ارد را با اب خمیر کرده با دست به صورت ورقه های نازک در اورید . بعد گوشت را خرد کرده و در مقدار کمی روغن تفت دهید. هویج پیاز پیازچه را به قطعات ریز خرد کرده و به همان حالت خام با گوشت مخلوط کنید .
ورقه های خمیر را روی تخته گذاشته مقداری از مخلوط را روی ان ریخته و به شکل صدف ان را ببندید بعد صدف ها را می توانیم به چهار حالت بپزیم:
1-به صورت بخار-پز
2-سرخ کردن با روغن کم
3-سرخ کردن با روغن زیاد
4-به صورت سوپ


بچو دنجان گوک

مواد لازم:
بچو......................................نصف ی
ملچی...................................10 عدد
دنجان........................2قاشق غذاخوری
ادویه....................................... کمی
سیرله شده............نصف قاشق غذاخوری
پیازچه.....................................4 عدد

طرز تهیه:
ابتدامقداری بچو را با کارد خرد کرده سپس یک عدد اب معدنی را در قابلمه ریخته و مقدار 10 عدد ملچی را در اب بریزید در قابلمه را نمی بندیم زیرا بوی ملچی خیلی خوب نیست(می توانید به جای ملچی از اب گوشت پخته استفاده کنید).سپس مقدار2قاشق دنجان را در صافی کوچکی ریخته و در اب قابلمه خوب هم زده و بقیه مواد را در اب حل کنید. بعد از جوشیدن خوب کف ان را گرفته بچوهای پخته و خردشده را در ان ریخته و مقدار کمی ادویه در ان بریزید ولی نمک نزنید زیرا دنجان له شده خیلی شور است مقداری سیر له شده و پیازچه خرد شده را نیز به ان بیافزایید و شعله را کم کنید تا حدود 10 الی 15 دقیقه بجوشد سپس شعله را خاموش کنید غذا اماده است

اطلاعات لازم:
بچو:کاهوی چینی
دنجان:لوبیای سویا که به صورت سس در امده.لوبیای سویا را نمک زده و به مدت طولانی نگهداری می کنیم تا به صورت سس در اید.
ملچی:ماهی کوچک شور خشک شده که در کره به حد فراوان موجود است.به جای ان می توان از اب گوشت پخته یا میگو استفاده کرد

دگ جوریم(خوراک مرغ تند)

مواد لازم:
روغن زیتون................یک قاشق غذاخوری
پیاز.......................................... ....2 عدد
سیب زمینی بزرگ........................یک عدد
مرغ تکه شده...............................یک کیلو
سیر له شده..............یک قاشق غذا خوری
پودر فلفل قرمز.............1.5 قاشق غذاخوری
نمک........................................... مقداری
سویا سس....................2 قاشق غذاخوری
گوچوجان..................نصف قاشق غذاخوری
شکر.....................................نصف قاشق
اب............................................. یک لیوان
پیازچه خرد شده.......................4 تا 5 عدد
فلفل شیرین............................3 تا 4 عدد
فلفل تند........................................ 1عدد

طرز تهیه:
درون تابه یک قاشق روغن زیتون ریخته و روی حرارت قرار می دهیم بعد 2 عدد پیاز را حلقه حلقه کرده و به داخل تابه می ریزیم .یک عدد سیب زمینی را حلقه حلقه کرده و بر روی پیازها می ریزیم و سپس قطعات مرغ را بر روی ان قرار می دهیم . داخل ظرفی جدا سس را تهیه می کنیم به این ترتیب که نصف قاشق سیر له شده و 1.5 قاشق پودر فلفل قرمز و مقدار کمی نمک و دو قاشق سس سویا و نصف قاشق گوچوجان و نصف قاشق شکر و مقدار نصف لیوان اب را در هم زده و به هم می زنیم حال سس اماده شده را روی مرغ ریخته و در قابلمه را می گذاریم تا خوب بپزد 3 تا 5 دقیقه قبل از خاموش کردن شعله مقداری پیازچه خرد شده و فلفل شیرین(دلمه ای) و یک عدد فلفل تند خرد شده را درون ظرف ریخته و درب ان را می گذاریم پس از گذشت 3 تا 5 دقیقه غذا حاضر است


ننگ میان(نوعی ماکارونی )موادلازم:
گوشت گاو بدون چربی...................300 گرم
سرکه سیب.................1 تا 2 قاشق غذاخوری
تربچه...........................یک سوم یک تربچه
خیار.......................................... ....2عدد
شکر..........................................1 قاشق
نمک..........................................1 قاشق
تخم مرغ.........................................3 تا
کیوجا................................1 قاشق غذاخوری
ننگ میان.......................................1 بسته
طرز تهیه:
ابتدا گوشت بدون چربی را به قطعات بزرگ بریده و به مدت 2 ساعت بپزید. بعد ان را برش های نازک زده و مقداری سرکه سیب به برشهای نازک بزنید.تربچه را به قطعات نازک ببرید.خیار را نیز بدون هسته با پوست خیلی نازک بریده(به حالتی برش می دهیم که مغز وسط خیار استفاده نشود یعنی از هر طرف یک قاچ می زنیم. 4 قاچ کافی است) یک قاشق نمک و یک قاشق شکر را به خیار و تربچه ها اضافه نموده و هم بزنید. سپس مقداری سرکه سیب اضافه کنید و بعد از 3تا 5 دقیقه اب انها را خوب بگیرید و در یک بشقاب بگذارید.
3 عدد تخم مرغ را اب پز کرده و انها را دو نیم کنید(از طول)نصف اب گوشتی را که قبلا پخته بودید در یک کاسه بزرگ بریزید .یک قاشق نمک و 3 قاشق شکر و یک قاشق بزرگ از کیوجا(یا خردل) و مقدار یک استکان کوچک سرکه سیب بریزید حال ان را از صافی رد کنید و به ارامی روی گوشت بریزید.
یک قابلمه بزرگ را از اب پر کرده و بگذارید جوش بیاید .سپس یک بسته ننگ میان را در اب جوش ریخته و مقداری نمک به ان اضافه کنید و بگذارید 8 تا 10 دقیقه بجوشد به طوری که خیلی نرم نشود و حالت خود را حفظ کند سپس ان را در صافی ریخته و چندین بار با اب سرد می شوییم. در پایان ننگ میان را در کاسه ریخته مقداری از اب گوشت مخلوط را روی ان بریزید . تربچه و خیار و تخم مرغ و گوشت را به صورت تزئین روی ان بگذارید . حال غذا اماده خوردن است. این غذا را باید سرد سرو کرد.
اطلاعات لازم:
کیوجا : سس چینی- سس زرد رنگ شبیه به خردل ولی از خردل تندتر است.
ننگ میان: رشته های باریک و بلند شبیه ما کا رونی و به رنگ قهوه ای به جای ان از ماکارونی هم می توان استفاده کرد

دونگ ته م اون تانگ (خوراک ماهی تند)

مواد لازم:
اب معدنی .....................نصف لیوان
تربچه سفید..........................نصفی
ماهی تکه شده......................یک عدد
نمک..................نصف قاشق چایخوری
پودر فلفل قرمز......یک و نیم قاشق غذاخوری
ادویه ..........................به میزان کم
سیرله شده......................یک قاشق پر
جین جا............................یک تکه
پیازچه خرد شده......................5 عدد
ت شی م.......................4 تا 5 تکه
گوچوجان.............نصف قاشق غذاخوری
فلفل سبز خردشده...................یک عدد

طرز تهیه:
تابه رو روی شعله گذاشته و مقدار ک قاشق روغن زیتون در ان می ریزیم. سپس ماهی را در ان ریخته و تربچه خردشده و اب و پودر فلفل قرمز را به همرا ت شی م ادویه گوچوجان سیر ادویه و جین جا را هم اضافه می کنیم به ان و بهم می زنیم و در تابه را می بندیم به مدت 10 تا 15 دقیقه می گذاریم تا خوب بپزد سپس فلفل سبز خردشده و پیازچه خرد شده را اضافه می کنیم به ان و تا 3 الی 5 دقیقه حرارت داده و درنهایت شعله را خاموش می کنیم. غذای شما امادست

اطلاعات لازم:
گوچوجان:سس فلفل قرمز تند
جین جا:زنجبیل
ت شی م :جلبک دریایی (به جای ان از سبزی هم می توان استفاده نمود


شین سولو

مواد لازم:
۱. گوشت سینه گاو (فکرکنم همون قلوه گاه می شه) ۱۵۰ گرم
۲. تربچه ۱۵۰ گرم
۳. ادویه!
۴. فیله ماهی ۱۵۰ گرم
۵. گوشت راسته گاو ۱۵۰ گرم (علاوه بر مورد اول)
۶. پیازچه ۲۰ گرم
۷. قراچ سه عدد بزرگ
۸. تخم مرغ سه عدد
۹. فلفل(سبز وقرمز)
۱۰. ریشه شوکران آبی!! ۵ عدد
۱۱. گردو
۱۲. سس سویا
۱۳. خزه دریایی
۱۴. آب گوشت سه لیوان


طرز تهیه:
1. تربچه و گوشت سینه را درون ظرف آبی قرار داده واجازه دهید که بجوشند. هنگامی که گوشت پخته شد آنرا از درون ظرف بیرون بیاورید و آن را در برشهای نازک ببرید. سپس گوشتها را با سس سویا، پیازجه ها، سیر، پودر فلفل و روغن کنجد مخلوط کنید.

۲. فیله ماهی را به قطعات ظخیم برش داده، نمک وادویه به آن اضافه کنید. سپس در آرد و تخم مرغ بطوری قرار داده که تمام سطح آن را بپوشاند. سپس آنها را به مقداری سرخ کنید که به رنگ قهوه ای در بیایند.

۳. راسته گاو را به قطعه های نازک برش داده به آن سس سویا، پیازچه،خزه دریایی!!!(به دلخواه)، فلفل و روغن کنجد اضافه کنید.

۴. قارچ ها را شسته و بدون اینکه شکل ظاهریشان تغییر کند آنها را برش دهید.

۵. به آنها نمک اضافه کرده، سرخشان کنید.

۶. شوکرانها را به قطعات ۱۰سانتی بریده و با استفاده از میله های چوبی آنها را درون آورد و تخم مرغ قرار دهید، سپس در ماهی تابه آنها را سرخ کنید.

۷. گردوها را پوست کنده و آنها را درون آب گرم قرار داده و خلال کنید(هر گردو به چهار قسمت).

۸. گوشت قسمت اول را در پایین ظرف غذا قرار دهید. فیله های سرخ شده را به اندازه یک لقمه برش داده در اطراف ظرف قرار دهید. مخلوط راسته گاو را کنار قسمت فواره مانند ظرف قرار دهید.

۹. سپس قطعات قارچ، شوکران، فلفل قرمز، فلفل سبز را به سیلقه خود در اطراف ظرف بچینید.

۱۰. نمک و سس سویا به آب گوشت اضافه کرده و آنرا به مخلوط فوق اضافه کنید و اجازه دهید که مخلوط تا پخت کامل بجوشد


کیم چی بگم بب

قول:
مواد لازم:
روغن زیتون............................2قاشق غذاخوری
گوشت گاو........................................ نیم کیلو
کیم چی............................یک قاشق غذاخوری
گوچوجان............................یک قاشق غذاخوری
پیازچه خرد شده...................................4 عدد
قارچ خرد شده....................................نیم کیلو
کنجد...............................نصف قاشق غذاخوری
روغن کنجد........................نصف قاشق غذاخوری
برنج پخته شده...................................نیم کیلو
نمک............................به میزان دلخواه


طرز تهیه :
نخست برنج را پخته و کنار می گذاریم بعد تابه را را روی حرارت گذاشته دو قاشق غذا خوری روغن زیتون در ان ریخته و می گذاریم تا داغ شود .بعد گوشت گاو خرد شده و کیم چی ای که بدون اب خرد کرده ایم (ابش را می گیریم) و یک قاشق گوچو جان(به جای ان از سس گوجه تند هم می توان استفاده کرد) و پیازچه خرد شده به همراه قارچ خرد شده را در داخل تابه می ریزیم.وبه مدت 10 دقیقه تفت می دهیم.
نصف قاشق غذاخوری کنجد و روغن کنجد و مقدار کمی هم نمک در ان می ریزیم .در اخربرنج پخته شده را به ان افزوده و به مدت چند دقیقه ان را هم زده و شعله را خاموش می کنیم .نوش جانتان


اطلاعات لازم:
گوچوجان:کچاپ تند
کیم چی:ترشی کاهو

Breakfast Sandwiches | Bindaetuk | Korean Soup | Gul-bang-ee Mu Jim | Bulgoki
Sashimi | Kimchi-chon | Korean Original Kimchi | New Years Soup | Hot Pot | Shikhye
Cucumber (Oi) Kimchi | Ddeok-guk (rice cake soup)- serves four | Jajangmyon
Kimbap | Geotjeoli | Korean Recipes with Tofu | Kookbab | Vegetarian Food
Tak Galbi | Water Kimchi | Samgetang / Toktoritong / Shigumchee | Bibimbap

Food Select Food Type: MENU PAGEBroiled or Grilled FoodsKimchiMeats and PoultryNoodles and Noodle DishesRice and Rice DishesSeafoodSeasoned VegetablesSoupsStewsStir-fried DishesStreet Foods

When most people think of Korean food, they think of kimchi, Korea's staple side dish which, along with rice, accompanies almost every meal. Although it is an acquired taste, many long-term foreigners also find themselves missing the flavor of kimchi if they have too many meals without it. While many Korean dishes are unfamiliar at first, they are not really that different from some Western foods. See our database of Korean food, with descriptions, pictures, spiciness levels, and average price ranges.

Recipes
Life in Korea presents recipes for some popular Korean dishes.
Learn how to make your favorite Korean food easily.
Recipes include side dishes, main dishes, and street foods.

Restaurants
Korea has all kinds of eating establishments, ranging from street vendors (pojangmachas) and hole-in-the-wall shikdangs (small restaurants) to high-priced, formal restaurants will full-course meals. In between you can find many types of medium-sized places offering a wide range of food types, including traditional Korean food, fast food, Western and other non-Korean dishes. Happily, tipping is not customary in Korea.

Korean Table Manners
Food is an important aspect of Korean life. Life in Korea offers some simple tips for eating Korean food properly and show respect to your hosts and the people eating with you.

Drink
With their meals, Korean rarely drink anything but a little water or poricha (barley tea). However, when they drink, they drink a wide variety of beverages. Tea and coffee shops abound. In addition to beer (several domestic and imported brands are readily available), Korea has many different types of traditional alcoholic drinks, with soju being the most popular. Other common drinks include makgeolli and dong-dong-ju (both whitish colored drinks made from rice or potatoes).

Bars
Drinking establishments range from the same pojangmachas where you can eat to upscale night clubs with expensive table charges. In between are a variety of bars, pubs, hofs, and rock cafes. Note that there is a lot of overlap as patrons can buy drinks at some restaurants and eat at most drinking establishments.

Korean Drinking Manners
In the past, Korean drinking customs were steeped in tradition and ceremony, especially in showing respect and courtesy. Nowadays, customs take into account hygiene and respect the wishes of people to not drink too much. Life in Korea suggests some basic tips for making your drinking experiences more enjoyable in Korea.

Broiled or Grilled Foods
Bulgogi (Barbecued Beef)
Yang Gobchang-gui (Broiled Beef Tripe and Chitterlings)
Jangeo-gui (Broiled Eel)
Galbi-gui (Broiled Short Ribs)
Dak-gui (Grilled Chicken)
Saengseon-gui (Grilled Fish)
Samgyeopsal-gui (Grilled Side of Pork)
Deungshim-gui (Grilled Sirloin)
Anshim-gui (Grilled Tenderloin)
Deodeok-gui (Grilled Toduk Root)
Jeyukbokkeum (Spicy stir-fried pork with vegetabl)


Kimchi
Ggakdugi (Chopped Radish Kimchi)
Chonggak Kimchi (Ponytail Kimchi)
Nabak Kimchi (Red Water Kimchi)
Bossam Kimchi (Rolled Kimchi)
Yeolmumul Kimchi (Summer Green Water Kimchi)
Baek Kimchi (White Cabbage Kimchi)
Baechu Kimchi (Whole Cabbage Kimchi)
Dong Chimi (Winter White Water Kimchi)


Meats and Poultry
Bulgogi (Barbecued Beef)
Galbi-gui (Broiled Short Ribs)
Samgye-tang (Ginseng Chicken Soup)
Samgyeopsal-gui (Grilled Side of Pork)
Deungshim-gui (Grilled Sirloin)
Anshim-gui (Grilled Tenderloin)
Sundae (Korean Sausage)
Jeyukbokkeum (Spicy stir-fried pork with vegetabl)
Dakbaeksuk (Steamed Chicken)


Noodles and Noodle Dishes
Makguksu (Buckwheat Noodles with Clear Chicken Soup)
Hoe Naengmyon (Buckwheat Noodles with Raw Fish)
Naengmyeon (Cold Noodles in Soup)
Kalguksu (Handmade Noodles)
Udong (Japanese Noodles)
Japchae (Mixed Vegetables with Noodles)
Naengkongguksu (Noodles in Soy Bean Water)
Bibimguksu (Noodles mixed with seasoned hot pepper paste)
Ramyeon (Ramyon)
Ssalguksu (Rice Noodle)
Bibim Naengmyon (Spicey Buckwheat Noodles)
Jjol-myeon (Thick Noodles mixed with fresh vegetables)
Mul Naengmyon (Watery Buckwheat Noodles)
Guksu (Wheat Flour Noodles)


Rice and Rice Dishes
Ogokbap (Five-Grain Rice)
Yakbap (Flavored glutinous rice mixed with )
Bokgeumbap (Fried Rice)
Kimchi Bokkeumbap (Kimchi Fried Rice)
Bibimbap (Mixed Vegetables on Rice)
Kongnamulbap (Rice with bean sprouts)
Jjajangbap (Rice with Brown Bean Sauce)
Ojingeo deopbap (Rice with cuttlefish on top)
Yeongyangsotbap (Rice with healthy ingredients cooked in a sto)
Mapadubu deopbap (Rice with tofu and Chinese hot pepper)
Gimbap (Rice Wrapped in Seaweed)
Dolsot Bibimbap (Sizzling Vegetables on Rice)
Tteokbokki (Stir Fried Rice Cake)
Nakji Bokkeumbap (Stir-fried Octopus)


Seafood
Jangeo-gui (Broiled Eel)
Saengseon-gui (Grilled Fish)
Maeun-tang (Hot Spicy Fish Soup)
Nakji-jeongol (Octopus Stew)
Nakji Bokkeum (Stir-fried Octopus)


Seasoned Vegetables
Doraji Namul (Bellflower Root Salad)
Kong Namul (Boiled and Seasoned Bean Sprouts)
Gaji Namul (Eggplant (Steamed or Fried))
Sukju Namul (Mung Bean Sprouts Salad)
Gosari Namul (Parboiled Fern Braken Salad)
Chwi Namul (Scientific name: Ligularia fischeri)
Hobak Namul (Summer Squash (Pan Fried or Braised))


Soups
Kongnamul-guk (Bean Sprout Soup)
Oinaeng-guk (Chilled Cucumber Soup)
Yeongyang-tang (Dog Soup)
Bosin-tang (Dog Soup)
Mandu-guk (Dumpling Soup)
Gyeran-tang (Egg Soup)
Altang (Fish Egg (Pollock Spawn) Soup)
Samgye-tang (Ginseng Chicken Soup)
Maeun-tang (Hot Spicy Fish Soup)
Yukgaejang (Hot Spicy Stew Soup)
Gimchiguk (Kimchi Soup)
Dogani-tang (Knuckle Bone Soup)
Chueo-tang (Loach and Bean Paste Soup)
Seolleong-tang (Ox Bone and Stew Meat Stock Soup)
Galbi-tang (Ox Short Rib Soup)
Ggori Gom-tang (Ox Tail Soup)
Bugeo-guk (Pollock Soup)
Gamjatang (Potato Soup)
Ddeok-guk (Rice Cake Soup)
Miyeoknaeng-guk (Sea Mustard in Chilled Vinegar Water)
Miyeok-guk (Sea Mustard Soup)
Dakbaeksuk (Steamed Chicken)
Gom-tang (Stew Meat and Tripe Soup)
Haejang-guk (Sunrise Soup)


Stews
Budae-jjiggae (Army Base Stew)
Doenjang-jjigae (Bean Paste Stew)
Sogogi-jeongol (Beef and Vegetable Stew)
Shinseollo (Fairy Casserole)
Cheonggukjang-jjiggae (Fast Fermented Bean Paste Stew)
Kimchi-jjiggae (Kimchi Stew)
Nakji-jeongol (Octopus Stew)
Sundubu-jjigae (Raw Bean Curd Stew)
Gopchang-jeongol (Seasoned Entrails and Vegetable Stew)
Galbi-jjim (Short Rib Stew)


Stir-fried Dishes
Kimchi Bokkeum (Kimchi Fried Rice)
Beoseot Bokkeum (Sauteed Mushroom Salad)
Nakji Bokkeum (Stir-fried Octopus)


Street Foods
Mandu (Dumplings)
Sundae (Korean Sausage)
Gimbap (Rice Wrapped in Seaweed)
Tteokbokki (Stir Fried Rice Cake)

Korean Soup
Q: I lived in Korea several years ago and learned to enjoy many Korean foods, even tho I am a vegetarian. I had a favourite soup that I used to eat at the markets in Pusan. My Korean friends used to laugh and say "that is poor man's food!" but I loved it! It was called su-jae-bi and was a clear soup with a kind of dumpling or noodle. I would love to make this soup - could you post a recipe?

Life in Korea responded:

Long ago, when the staple food of rice was scarce, Koreans used to make noodles or sujaebi from flour for food. Today, sujaebi is a commonly eaten dish that is easy to make, and is a wonderful dish to eat that incorporates the rich and refreshing taste of soup and chewiness of the dough mixture. We introduce this delicious, easy-to-make and serve recipe for you.

Ingredients:
4 cups of flour, 2 cups of water, 2 potatoes, 1 zucchini, dried anchovies 50 g, 1 egg, a pinch of salt, 1 stalk of green onion, 4 cloves of garlic.

Preparation: Mix the flour and water and knead carefully. Place the finished dough in a plastic bag (if done for appx 15-30 minute, the dough will become softer).


Place the dried anchovies in a pot of about 10 cups of water and let it boil for about 20 minutes. Then take the 2 potatoes (peeled), zucchinis cut into half moon pieces (appx 0.5 cm in thickness) and add to the pot. (Removal of anchovies afterward is optional.)


Take the dough from the plastic bag and flatten it out and tear pieces off that resembles small sheets of paper (5cm x 5cm) and add to the boiling pot. (The pieces should be added to the pot as soon as you tear them off so that they don't stick together.)


After the dough has been cooked, add a pinch of salt for taste and the green onions (cut in lengths of about 3cm). Add the garlic, which should be finely chopped, and let it boil once again before you eat it.

Gul-bang-ee Mu Jim
Q: How do I make Gul-bang-ee Mu Jim? I like it with "Me-nar-ee" (lovage)

Life in Korea responded:

Gohl-bang-ee Mu-chim is a great dish for when you have just seem to have no appetite for anything or also when you crave something spicy and tangy. There are many dishes in Korean cooking that have that same spicy, tangy taste to it. Instead of using sea snails, squid dunked in boiling water also makes a great substitute.

Ingredients:
Sea snails (gohl-bang-ee) 150 g, cucumber 50 g, dropwort (Japanese parsley) 30 g, an unripe hot pepper, small green onion 2 stalks, 1/4 of an onion.
Condiments
Ground red pepper 1.5 Tbs, soy sauce 1 tsp, vinegar 2 Tbs, sugar 2 Tbs, salt 1 tsp, sesame seeds 1.2 Tbs, finely chopped garlic 1 Tbs, sesame oil 1 tsp.

Preparations:
Take canned sea snails and extract all of the juices from it. The bigger ones should be cut into 2-3 equal parts.
Cut the cucumber in half and the further cut it into equal, long pieces. Cut the dropwort (Japanese parsley) into lengths of 4-5 cm. And cut the pepper into equal parts as well.
Cut the onion into thin strips, and cut the green pepper in lengths of 3 cm.
Mix the condiments in one bowl well.
Before you eat, sprinkle the sauce from step 4 over the ingredients, and you're ready to eat!

Bulgoki
Q: I know I'm probably not spelling this correctly, but I recall one of my favorite dishes when I lived in Korea (1978-1980) was Bul go ki. Do you have a recipe for this? My daughter is doing a school project and chose Korea and we'll be doing some food as well as lots of other research to supplement the many things I have from my time there. Thanks!

Life in Korea responded:

First off, I'd like to apologize for the late response to your inquiry about bulgogi. Bulgogi is a dish that incorporates the smoothness of thinly cut beef and the deep taste of many herbs and spices. You can either cook it on a barbecue grill and have some with fresh lettuce, or stir fry it on a pan with a bit of water, mushrooms, onions, and other vegetables for an even smoother taste.

Ingredients:
Beef- 400 g (they should be thinly cut to the width of approx. 0.3 cm); Asian pears- 100 g; green onions- 2 stalks; onions- 1/2.
Soy sauce- 4 Tbs; sugar- 1 Tbs; finely chopped green onions- 2 Tbs; finely chopped garlic- 1 Tbs; sesame seeds- 1 Tbs; sesame oil- 1 Tbs; black pepper- a pinch.

Preparations:
Grind the Asian pears and the onions together. Then mix it well with the beef and leave it for about 10 minutes.
Add all the ingredients from number 2 and mix it to the beef. Mix it very well and then leave it to marinate for about 20-30 minutes.
Chop the two stalks of green onion and cook it on a pan with the beef. The beef should be cooked flat, and separately by strip.

Sashimi
Q: I was at Korean friends' house after we went fishing and caught some fish. We had this dish that I think was called Sashimi. It's with little fish strips and the Sashimi was really spicy and it was thick like tomato soup. It was really good. If you know what I'm talking about, could you please post a recipe for me?

Life in Korea responded:

I think what you ate was sashimi mixed with red sauce. Typically, in Korea we enjoy a sauce that is quite different to the Japanese style. But it is that sweet, tangy soy sauce mix with vegetables that we like. Experience the taste of this special sauce that goes well with any kind of vegetable.

Chogochujang

Ingredients:
gochujang (Korean red pepper paste) 4Tbs
vinegar 2Tbs
sugar 2Tbs
garlic juice 1Tbs
ginger juice 1tsp
sesame seeds 1tsp

Preparations:
Excluding the sesame seeds, mix all the ingredients together.
Place the mixture in a pretty bowl and add the sesame seeds.

Kimchi-chon
Q: Dear Chef Sophie, I am visiting my friend Mimi in the US and we want to make Kimchi-chon. The problem is that we don't have a good recipe! Please hurry and post the recipe so that we can have chon for dinner soon. Your recipes are so delicious!

Life in Korea responded:

There is a recipe for making kimchi, so it's your choice: you can either buy some kimchi from your nearest Korean grocery store (kimchi that has been fermented for a while is the one you want to get), otherwise, there is a recipe for making homemade kimchi on this website as well. Homemade kimchi is the best when eating it just after you have made it with a hot bowl of steamy sticky rice.

There are several different methods of making kimchi jon. You can cut the kimchi into small slices and make it with seafood (oysters, shrimp among other seafood products) and eggs. Just add a bit of flour and make them on a well-oiled fry pan. It's really up to your preference, and personal touches can be made here and there.

Here is a recipe for kimchi jon that I think that you'd like. Enjoy!

Ingredients:
Kimchi that is quite ripe (that has been squeezed of excess juice) 300 g; flour or powder called booh cheem garoo used especially in making jon (available in Korean grocery stores) 100 g, 1/2 an egg, chopped green onion 3 Tbs, tofu 50 g, chopped beef 100 g or oysters 200 g, sesame oil 1 Tbs, salt, pepper, water.

Preparations:
Squeeze the kimchi of all its excess moisture and juice and cut it into small slices.
Squeeze the tofu of its excess moisture and juice and grind it down.
Mix all the ingredients together so that it is well incorporated. Take a spoon and dig out large spoonful portions and make small pancakes. Cook them on a well-oiled frying pan.

Korean Original Kimchi
Q: Hi... my friend will come to my house, and he love spicy kimchi.. but I don't know how to make Korean original Kimchi... Could you post a recipe for original Kimchi??

Life in Korea responded:

Kimchi is a great traditional Korean dish that is sure to be a hit for your friend who is visiting Korea. Its strong, deep and unique taste can not be compared to any other dish, and contrary to what people might think, it goes quite well with meat or Western dishes.

Ingredients: 2 large cabbages used in making Kimchi (buy the firmer cabbages, which can be almost 5 pounds in weight each), rock salt 1/3 of a cup, 2 cups of water.
Regular salt 3Tbs
Ground red pepper 2/3 of a Cup (must be a Korean brand), grounded Asian pears 1/2 of a cup, grounded onions 1/2 of a cup.
6 Tbs of finely chopped garlic, 1 Tbs of finely chopped ginger, Salt 2-3 Tbs, Sugar 1tsp, eck jut (loosely translated - fish juice, available in Korean grocery stores) 1/2 of a Cup, white radish (chopped into thin horizontal strands, about 6 inches in length) 2 cups, green onions (4cm in length) 1 Cup,

Preparations: Add the rock salt to the water from part A and add the cabbages. On warm weather (at least 15 degrees Celsius) let it sit for 6 hours, on colder days (anything less than 10 degrees) let it sit for at least 8 hours.


Separately mix the ingredients from part C. Then add in the ingredients from part D and mix well.


Take the salted cabbages and set it on a large strainer so it drips excess water (let it sit for about 30 minutes). Add a little bit of salt in between the cabbage leaves.


Then add the mixture from part C and D by liberally placing it in between each of the cabbage leaves. Take the outermost leaf of the cabbage and wrap it around the entire cabbage, making a neat little packages. After you have added all the mixture to the cabbages, place it in tupperware or a large jar and place it in a cool place.


If you want it to ferment longer, let it sit out. But if you prefer the taste of just made kimchi, leave it in the refrigerator. When you're ready to eat it, cut it into slices.

New Years Soup
Q: I tried to make The New Years Rice Cake soup with dumplings and it didn't seem right. It called for 6 cups of rice medallions plus 8 cups of broth and other ingredients. I felt like that was too much rice, am I correct? Can you send me your recipe for this soup? Thank you...I found the rice medallions frozen at my local store. I also added dumplings.

Life in Korea responded:

Dduk Gook (New Years Soup)

I think the reason that many foreigners like dduk gook (rice soup) is because of how it's chewy and smooth at the same time. Koreans eat this dish made from dduk (rice medallions) and dumplings (mandoo) in broth the first day of the new year. I think that the dduk gook that you made did have too much rice medallions in it.

Check out the recipe for dduk gook posted under January 23, 2002. When you make the broth, add about 100 to 200g of beef with it to give it more flavor. Of course if you add a few mandoo (or dumplings), about 6 or 8) after the dduk gook has been boiled. Just add the mandoo and boil it again. Enjoy.

Hot Pot
Q: I recently have discovered a wonderful restaurant, and was wondering if the "korean hot pot" could be made at home. What I really need is the soup base. It's in a very spicy red sauce, but I can't quite pin down the flavour. Other ingrediants are chicken, potatoes, onions. Can you help me out?

Life in Korea responded:

I think that the dish that you had that left such an impression on you is the spicy chicken soup called dahk doh reeh tahng in Korean. It caters to all taste buds with its spicy and deep taste. A lot of Koreans like to think that it matches their personality (deep with a little "spicy" kick). It can also work as a wonderful meal when you remove all the grease/fat from the chicken and add a bowl of fresh vegetables.

Ingredients: Add veggies and meat to your liking About half a chicken (500 - 600g) or drumsticks 4-5, 2 cups of water
1 onion, half a carrot, 2 potatoes, 1 stalk of green onion
Soy sauce 1 Tbs, Sugar 1 - 2 tsp, Ground red pepper 1 Tbs, Finely chopped garlic 1 Tbs, Finely diced ginger 1/2 tsp, Liquor used for cooking (like white wine) 1Tbs, a pinch of salt and pepper

Preparations: Clean your chicken with water and slightly boil them in water.


Remove the chicken of its skin and cut them in pieces of 5 cm in height, width, and length. Add the salt/pepper and liquor and mix them evenly with the chicken.


Add the 2 cups of water to the chicken/mixture and let it boil for 30 minutes. Cut the onions, carrot and potatoes into pieces about 3 cm in height, width and length. Add it to the boiling chicken and continue to let it cook for 20-30 minutes.


To the boiling mixture add the soy sauce, sugar, garlic, ginger and let it boil for a few more minutes. Then add the green onion and ground red pepper and let it boil over once more. Add salt and pepper for taste and you're ready to serve.

Shikhye
Q: How do u make the drink shikhye?

Life in Korea responded:

Shikhye is a cold beverage that is most enjoyed by Koreans. This drink will leave you with an unforgettable memory of freshness and coolness when served to you in a beautiful white or milky ivory ceramic pitcher. Shikhye is an authentically Korean drink, made from barley and rice. It is best after a meal of meat or something particularly greasy as a refreshing dessert. It is also great for people on a diet. Time consuming, yes, but once you become familiar with the recipe, you can make this wonderful drink at your own convenience.

Ingredients: Rice oil, called yut ghee reum in Korean (can be purchased at a Korean grocery store) 2 cups; water 1600cc.
Uncooked rice 1 cup; water 250cc.
Sugar 180g; water 1600cc.
A few pine nuts, or dried dates.

Preparations: Add the 2 cups of rice oil to the 1600cc of water and let it sit for about an hour. Then, squeeze out the excess water and then place the water in a separate bowl. Repeat the process with the same water until you have an opaque form of the water.


Leave the water made from step 1 in a cold place for about 3-4 hours.


Cook the uncooked rice, using a little less water than you would normally use.


Take the water from step 2 and add the cooked rice from step 3 and keep it warm in a rice cooker (at a temperature around 40 degress C) for about 5-6 hours.


When the rice starts to float in step 4, add the water from part C (1600cc) and the sugar to the mixture and let it boil.


Remove the rice and wash them in cold water. After they have cooled off, add it to the water from step 5 and place it in the refrigerator.


When you serve it, add a few pine nuts or dates and you're ready to drink.

Cucumber (Oi) Kimchi
Q: Hi. I'd like to try making Kimchee for the first time. Oi Kimchee seems like an easy good start. Could you post a recipe?

Life in Korea responded:

The dish that you are wanting to make, cucumber kimchi, is a wonderful blend of taste and aroma. As long as you find yourself some hard cucumbers and great ground red pepper, you'll be able to make a tasty dish, no matter how much of a beginner you are (Korean ground red pepper works the best for this recipe).

Basic Ingredients: Cucumbers - 1 kg (appx 7~8)
Salt - 3~4 Tbs
Ground red pepper - 2 Tbs
Finely ground garlic and garlic - 1 tsp
White radish (chopped into small, thin strands) - 100g
Leeks (chopped into small, thin strands) - 50g
Anchovy sauce (made for the use of making kimchi) - 30g
Pinch of salt, for later
Sugar 1 tsp

Preparations: Pick out fresh, hard cucumbers. Cut them into pieces 4.5 cm long, then cut those pieces into four, even parts. (Once you're done cutting, take the knife and without going all the way through the cucumber pieces, only about 3/4 of the way through, make a cross-like incision to the cucumbers- from one side to another.)


Sprinkle salt over the cucumber pieces evenly and leave it for about 30 minutes. Drain the mixture of salted cucumbers of all water and moisture.


Take the shredded radish along with the garlic and ginger, and the shredded leeks, ground red pepper, sugar, and anchovy sauce and mix it together. Leave it for about 10 minutes. Then take this mixture and stuff it into the cross-incisions made earlier on the cucumbers. Otherwise just take the mixture and mix it well with the cucumbers if you don't want to stuff.


Place it in a jar or tupperware. As time goes by the taste of the kimchi will change, which is normal. Some people enjoy fresh, just made kimchi, while others enjoy it when it has fermented for a while. Enjoy!

Ddeok-guk (rice cake soup)- serves four
Q: Could you help me make DOKU?
I know that this probably sounds so stupid because this is a fairly easy dish to make, but I absolutely love it and cannot make it right. I'm trying to make DOKU (the rice cake noodle soup with eggs and onion). I have been boiling the rice cake noodles until soft in hot water, and then adding garlic and onion, and then cracking an egg into the pot. However, it doesn't have hardly any taste to it, maybe because I'm not using any meat.

Life in Korea responded:

Ddeok-guk (rice cake soup)- serves four

Your method of making ddeok gook sounds pretty accurate and quite interesting. The basic recipe doesn't sound far off, but there might be a slight problem in making the soup. If you are a vegetarian, there isn't a better dish than ddeok-guk. Even if there isn't any meat in it, ddeok-guk can still be quite delicious.

Basic ingredients (serves four): For the soup:
Water (1100~ 1200 cc) + white radish (200 g) + dried Shiitake mushrooms (about 5) + an onion (1)
White ddeok (already-cut ddeok available solely for making ddeok-guk is available at your neighborhood grocery store) - 600 ~ 800 g\ Chopped green onion (1 stalk) - 50 g Egg (1)


Sauces needed:
Soy sauce, black pepper, sesame oil (1 tsp) , ghim [dried seaweed] (after you slightly toast the ghim on the stove, place it in a plastic bag and crumble it into small pieces), salt. (Sesame seeds - optional.)

Prepartions: In order to make the soup, bring the water, radish, mushrooms and onion to a boil. About 15 minutes later, remove the vegetables from the boiling soup.


Place the white ddeok in a bowl of water for at least 15 minutes to make them soft. Then take them out and add them to the boiling soup.


When the ddeok becomes soft and can bend easily, add some salt for taste and a few quick dashes of black pepper. Turn off the heat completely and at that very moment, crack the egg and add it to the soup. Take a chopstick and stir, to make sure the egg is evenly distributed within the soup.


Place the soup into a bowl (serves 4) and add the chopped onions and few drops of sesame oil. (Sesame seeds are optional.) Finally, sprinkle some dried pieces of kim and you are ready to eat!

Jajangmyon
Q: Could you post a recipe for Ja Jang Myon?

Life in Korea responded:

Ingredients: Cooked Noodles (Thick in size and chewy) 300 g
Pork 50 g
Onion 1/2 of a whole
Potatoes 50 g
Zucchini 30 g
Ja-jang sauce 3 Tbs (available in all Korean grocery stores)
Cooking oil 3 Tbs
Corn Starch 1 Tbs
Water(or Broth) 1/2 Cup
Ginger, black pepper, sesame oil

Preparation: Cook the noodles in boiling water and rinse them off with cold water.


Cut the onions, zucchini and potatoes into pieces, approximately 0.5 cm in length.


Also cut the pork in the same fashion (0.5 cm in length).


Slowly stir the ja-jang sauce in cooking oil at a simmer. (The cooking oil should shrink the ja-jang sauce in half in content.)


Mix the corn starch with water. (1 Tbs of corn starch to 2 Tbs of water is fine).


Cover the frying pan with oil and cook the pork with chopped ginger until the pork is completely cooked. Then add in the chopped vegetables and stir-fry some more. Then add one cup of water and let it come to a boil. Add in the corn starch/water mix and let it come to a boil.


Place noodles on a bowl and pour the ja-jang sauce over the noodles.

Kimbap
Q: How to make Kimbap?
I like kimbap. It's great meal. would you please tell me how to make it at home.

Life in Korea responded:

Kimbap is a wonderful meal that incorporates taste, scent, color and nutrition. And since it is so simple to make, it is the most popular meal that Koreans have as a picnic meal. When making Kimbap, you can use any ingredients to your liking. However, when making Kimbap, it is ideal to use the following recipe and to keep these points in mind when making it.

Points: Taste: sweet & sour.
Colors: black (seaweed) & white (rice), red (radish), green (cucumber or spinach), brown (meat or tuna), and yellow (egg or cheese, pickled radish called "danmooji")

Ingredients: Dried seaweed- 4 sheets
Rice 3 cups
Vinegar 4 Tbs
Water 3 Tbs
Sugar 2 Tbs
Salt 2 Tbs
Cucumber 1/2 of one
Carrots 200 g
"Danmooji" (Pickled radish - yellow in color) 100 g
Beef 100 g
Soy Sauce 1 Tbs
Sugar 1 Tbs
An alcoholic beverage 1 Tbs
1 egg
oil, pepper, salt, sesame oil ...
Bamboo mat (made especially for the purpose of rolling kimbap) and a kitchen brush.

Preparations: Set the dried seaweed (made especially for the purpose of kimbap).


Cook the rice. Bring the mixture of vinegar, sugar, salt, and water to a boil and condense it so that the mixture equals about 3 Tbs worth and mix it well with the cooked rice while it's hot.


Cut the cucumber in four, long parts. Also cut the carrots in the same way and stir-fry them with a pinch of salt.


Stir-fry the beef along with the ingredients from "preparation step 3."


Break the egg and cook it in the pan as if you were making a large omelette. Afterwards, cut it into four, vertically long pieces, like the cucumber and carrot.


Place the dried seaweed onto the bamboo mat and spread the rice made from step two of this list. Do not cover the seaweed completely, but cover about 2/3 of it, making sure the layer of rice is not too thick. Then place the long pieces of carrot, cucumber, egg and the beef in the center so that you may begin to roll the kimbap.


Once you have rolled the kimbap into shape, lightly brush it with a brush dipped in sesame oil and cut it into bite size pieces.


After every cut, make sure you moisten the knife with a wet towel so that when you cut it, the pieces will be in nice, clean cuts.

Geotjeoli
Q: Hello and thank you for answering my questions... I really enjoy your answers. You have been very kind and helpful. Please tell me how I make geotjeoli, green salad with hot sauce.

Life in Korea responded:

Geotjeoli is quite similar to a Western salad because it incorporates a mixture of fresh lettuce and sauce. In Korea, when making geotjeoli, fresh lettuce, Chinese lettuce, green onion are used. However whatever vegetables you like can also go in. You can also make the sauce beforehand before you make the geotjeoli, and use it when you need it. If you use a thicker cabbage, then you should use sauce A. If you are making a sauce for thinner, softer lettuce, then sauce B would definitely be better.

Sauce A: Chinese cabbage (1 kg) & green onions (200 g)
anchovy sauce sauce 60 g
soy sauce 40 g
chili power 40 g
sugar 30-60 g
sesame oil 60 g
garlic 60 g
ginger 40 g
vinegar 70-90 g

Sauce B: Lettuce 200 g
soy sauce 2 Tbs
vinegar 1 tsp
chili power 2 tsp
sesame seeds 1 tsp
sugar 1 tsp
sesame oil 1 tsp

Korean Recipes with Tofu
Q: I lived for a year in Miryang from October 1999 to October 2000 with my daughter, now 14 years old. She developed a fondness for tofu. Would you give me some recipes we could make using tofu, noodles and vegetables.

Life in Korea responded:

Since the 15th century, tofu has been the preferred source of protein for Koreans. Not only is it delicious and easy to cook, but there are so many variations of recipes in which tofu is included that it's virtually impossible to leave it out of any meal. Koreans generally enjoy such tofu dishes as fried tofu (tofu mixed with meat), tofu soup (made with vegetables, meat, and noodles), boiled tofu with soy sauce, tofu cooked in soy sauce, and tofu chige (a spicy soup). Tofu soup is made by slightly cooking the tofu, then adding it into a base soup of broth and water. Salt and pepper are added for taste, then mushrooms, onions, and noodles are next. This wonderful meal warms not only the body, but the soul. If you'd like the recipe, I'd be more than happy to send it to you. Here is a tofu dish that your daughter would appreciate.

Fried Tofu

Ingredients:
Ground beef -- 300g
Tofu -- 150g

Soy sauce -- 2 Tbs.
Salt -- 1 tsp.
Sugar -- 1/2 Tbs.
Finely chopped green onion -- 2 Tbs.
Finely chopped garlic -- 1 Tbs.
Sesame seeds -- 1 Tbs.
Sesame oil -- 1 Tbs.
Pepper -- a pinch

Flour -- 5 Tbs.
Eggs -- 2

Preparation: Extract the moisture from the tofu by folding it in a paper towel, and then pressing down on it slightly. Then mash the tofu with your hands, very carefully.


Mix the ground beef, the ground tofu, and all the ingredients from part II together.


Make small round, flat balls with the finished product in step number


(About 3-4 cm in width and 1 cm in thickness.) Then cover the finished balls with a slight dusting of flour.


Spread oil out onto a frying pan. Beat the eggs into a bowl and dip the flour-covered balls into the beaten eggs. Take them out of the egg mixture and cook them on the pan.


Enjoy the fried tofu with either ketchup or soy sauce+vinegar mixture.

Kookbab
Q: How do I make kookbab?
I have been trying to get the recipe from the soup Kookbab. I tried to aks the Korean women, but they all say it is too difficult for a foreign woman to make this. Since we really love the soup, please send me the recipe so I can make it myself.

Life in Korea responded:

Gukbab is the final culinary result from the combination of mixing two pre-cooked dishes: cooked rice and cooked soup. It is a simple, but delicious meal made by adding steamed rice to the soup and then boiling it together for about 5 to 10 minutes. This is a meal that can be eaten as a quick breakfast or as a wonderful lunch on the run.

Basic ingredients: Cooked rice (appx. 4 servings), beef (300g), dried seaweed (1 sheet,appx 10cm), mushrooms (200g), white radish (200g), large green onion (1 stalk)
Sauce:
Soy sauce (5 Tbs), crushed red pepper (2 Tbs), chopped green onion (4 Tbs), chopped garlic (1 Tbs), sesame seeds (1 Tbs), sesame oil (1/2 Tbs), salt and black pepper.

Instructions: Cut the beef into small pieces.


Clean the seaweed, and cut into small pieces.


Cut the white radish into pieces of 3cm in size.


Heat water in a large pot, and add the beef to the boiling water.


Then add the seaweed and the white radish and keep the water to a boil.


Remove the seaweed and the white radish. Let it cool, then slice into flat pieces. Drop the mushrooms in a separate pot of boiling water, then remove quickly. Wash the mushrooms, and be sure to squeeze all excess water out of them and then shred them.


Cut the large stalk of green onion into diagonal pieces.


Mix the white radish, seaweed, mushrooms, chopped garlic and diagonal green onion pieces, salt and pepper, sesame seeds, and sesame oil together.


Finely chop some green onion and garlic.


Mix the soy sauce, chopped green and chopped garlic, crushed red pepper, sesame seeds, pepper, sesame oil to make the sauce.


Once the soup in #4 of this list has boiled for some time, add the ingredients from #8 on this list to the soup, and add salt for taste.


In a pot, scoop some cooked rice and then add the broth from #11 on this list and let it simmer for a few minutes. Then it's ready to eat. Serve the soup with sauce that you prepared in #10 on the side.

Vegetarian Food
Q: I would like to know how to make vegetarian versions of dishes like bibimbap. Also simple soups and dubu gimchi.

Life in Korea responded:

I'm glad to hear that you are interested in Korean food, especially vegetarian dishes. Here in Korea, we have developed a variety of methods in cooking vegetarian dishes, such as kimchi, frying, pan-frying, stir-frying, salad (Gutjuhlee), parboiling (Namul), vegetable wrapping (Ssam), soup, gruel, even cakes and snacks...

Dubu kimchi (Tofu with stir-fried kimchi) is a very common menu in Korea. When you cook it, cut the tofu like cheese after parboiling it in hot water or pan-frying with flour. And then, set the tofu and kimchi on the dish alternately.

In Korean food, there are hot soups and cold soup (during the summer). The ingredients in hot soups are radishes, lettuce, bean sprouts, tofu, zucchini, sea weeds, mushrooms, etc.

In case of cold soups- cucumber, ground beans, ground pine seeds, etc. You can always ask me for a type of recipe to cook using your favorite vegetable. Down below, I'll leave you the recipe for bibimbap.

Bibimbap (serves 4)

Ingredients:
1. Making the rice rice 4 cups (one for each person)
cooking oil 1 Tbs
salt 1/2 tsp
water

2. Preparing the Meat beef 200g
soy sauce 2 Tbs
garlic 1 Tbs
green onion 1 Tbs
sesame oil 1 tsp
pepper (just a pinch)
rice wine (chungjo) 1 tsp

3. Preparing the shrimp garnish shrimp 200g
salt 1 tsp
pepper (a pinch)
sesame oil 1 tsp
rice wine 1 tsp

4. vegetables (any vegetables will generally do, but these are great) zucchini 150 g
cucumber 150 g
bean sprouts 150 g
salt & sesame oil (a pinch for taste)
green pea jelly 100 g (optional)
fernbrake 150 g (optional)
soy sauce, salt, pepper, sesame oil (a small amount of each)
dried mushrooms 6 pcs

5. Making the hot pepper sauce gochujang 3 Tbs
sugar (honey) 1/2 Tbs

6. Making the sesame sauce sesame oil (a little for taste)
sesame seeds (just a pinch)

7. Egg preparation (one for each person) cook 4 eggs, best if they are sunny-side up

Preparations: Cook the rice (Ingredents 1) in a thick pan (like a stone bowl) after roasting lightly.


Roast 2 and place separately on a dish.


Roast 3 and place separately.


Roast salted zucchini and cucumber place separately.
Roast bean sprouts 4 and place separately.
Mix green-pea jelly (optional) and salt and sesame oil, place separately.
Boil the fernbrake and roast, then place separately.
Soak the mushrooms, then roast lightly.


Put items from ingredient lists 2,3,4 on the top of hot rice and set
eggs on the center.


Spread sesame seeds on the top.


Serve or enjoy with gochujang and sesame oil.

Tak Galbi
Q: How do you make tak galbi?

Life in Korea responded:

Koreans cook Galbi with meats after marinating them in soy sauce or with hot pepper paste (gochujang) sauce. Tak galbi is one of them cooked with chicken and soy sauce and hot pepper powder. When you cook it, it would be better to remove the chicken bones to heat in a shorter time.

Ingredients (4 persons):
1. 1 chicken, about 1-1.2 kg 1 galic clove chopped
2 cm x 1 cm piece fresh root ginger, peeled and finely chopped
3 Ts refined rice wine
3 Ts sugar

2. For the marinade 6 Ts soy sauce
3-4 hot pepper powder
3 Ts sugar
1/3c water
3 Ts galic clove, cut into thin slivers
1 green onion cut into short lengths
1 Ts sesame oil
1 Ts crushed sesame seeds
1/2ts pepper

Preparations: Remove bones and cut chicken into 8-10 pieces. Mix ingredients 1, then press down into the bowl.
Mix ingredients 2, pour the marinade over the meat, and mix well. Let sit for at least 3 hours or over night.
Grill under medium heat or cook on the barbecue, brushing genorously several times with sauce (ingredients 2), until chicken is cooked.
Serve with a lettuce and fresh vegetables.

Water Kimchi
Q: I would like to try this dish. can you supply me with the recipe? Thank you very much for your previous answer!

Life in Korea responded:

In Korea, we usually use almost all of vegetables when we make kimchi. Actually it is impossible to express what the special taste of kimch is. It's like Korean people's characteristics are. Anyway I want you to say the taste of the cold water kimchi is as stepping on the first snow in the early morning. Here is the Recipe.

Ingredients (4 persons): radish (white) 500g
salt 4Ts


carrot 200g


green onion 30g
garlic 30g
ginger root (peeled) 10g
fresh red pepper (2 p) 30g


onion (1 p) 120g
pear juice 2Ts


water 3L
salt 4Ts
sugar 1Ts

Preparations: Cut the radish for 3.5 cm * 3.5 cm * 0.4 cm and salt it (Ing. 1).
Cut the carrot for 3 cm * 3 cm * 0.2 cm and place apart (Ing. 2).
Cut Ing. 3 vegetables for 3 cm lengths like a needle shape.
Make the juice from onions and pears (Ing. 4).
Boil water with salt and sugar (Ing. 5).
Put Ing. 1, 2, 3 and 4 in salted water when it becomes cold.
Wait until the taste of water becomes sour (it will take about 1 - 2 days) and preserve it in the fridge .
Enjoy it with hot oily food like bulgogi or pork ribs.

Samgetang / Toktoritong / Shigumchee
Q: My Korean wife (now divorced) made the most excellent dishes. I'd be interested in learning the ingredients and portions. I have access to some pretty good korean food/spices here in Evansville In. Just something to pass on if you are interested....I see so many restaurants here in the US just offering basic americanized korean food...I miss the good stuff....Chop Chae pap, Kon namul guk su etc., sam guip sal, makali, don-don chu etc.

Life in Korea responded:

Samgye Tang

Ingredients: chicken (small size) 400-500 g


chiken soup
chicken (sub materials) 150 g
water 6 c
fresh jinseng 1 p (50g)


rice (short grain) 1 c
jujube 1 p
chestnut 1 p
gingko nut 2 ps
galic 1 p
salt,pepper q.s.

Preparations: Remove wings and ends of meat. (sub materials for soup)
To make a soup, boil 2 (ing.) over 1hr., and then filter it with a gauze to make clean.
Make steamed rice after soaking.
It's better to boil a chestnut in a soup.
Put steamed rice & chestnut in a chicken.
Set a chicken and jinseng (from 2) in a stone bowl, and pour the soup.
When it boils,put the jujube ,gingko and galic in a soup.
Boil again and salt lightly.

Bibimbap
Q: I would like a recipe for bie bien pap if possible, thanking you.

Life in Korea responded:

Ingredients: rice 4 cups
salad oil 1 Ts
salt 1/2 ts
water


beef 200 g
soy sauce 2 Ts
galic 1 Ts
green onion 1 Ts
sesame oil 1 ts
pepper q.s.
rice wine 1 ts


shrimp 200 g
salt 1 ts
pepper q.s
sessame oil 1 ts
rice wine 1 ts


vegetables(green,white,black)
zuchini 150 g salt & salad oil q.s.
cucumber 150 g
bean sprouts 150 g salt & sesame oil q.s.
green-pea jelly 100 g
fernbrake 150 g soy sauce,salt,pepper,sesame oil q.s.
dried mushrooms 6 ps


gochujang 3 Ts
sugar(honey) 1/2 Ts


sesame oil q.s.
sesame q.s.


eggs 4

Preparations: Cook the rice (Ing. 1) in a thick pan (like a stone bowl) after roasting lightly.


Roast 2 and place apart.


Roast 3 and place apart.


Roast salted zuchini and cucumber after pressing and place apart.
Roast bean sprouts 4 and place apart.
Mix green-pea jelly and salt and sesame oil,place apart.
Roast fernbrake after boiling.
Roast mushroom after soaking.


Put 2,3,4 on the top of hot rice and set eggs on the center.


Spread sesame on the top.


Serve or enjoy with go-chu zang and sesame oil.

Dukbokgi
Q: I may have not spelled this correctly, but it is the rice cylinder meal served with a spicy red sauce and it has fish and sometimes veggies in it. Can you help?

Life in Korea responded:

Ingredients: duk (for duk bok gi) 300g
onion or green onion 100g
carrot 100g
beef 200g
hot pepper paste(go chu zang) 1-2Ts
suggar 1Ts
corn syrup 1Ts
soy sauce 1Ts
sesame 1Ts
pepper q.s.
salad oil 3-4Ts
sesame oil q.s.

Preparations: Cut duk into 6cm and beef and vegetables into 1cm x 5cm size.
In heated pan, roast duk with hot salad oil,place it apart. (If duk is solid, parboil it in hot water to make soft.)
Roast beef with salad oil and place apart.
Roast vegetables slightly and place apart.
Boil soy sauce and hot pepper paste ,sugar,corn syrup in hot salad oil.
Put 2,3,4 in 5 when it's boiling, and mix with sesame oil.
To serve, spread the sesame on it.

Curry
Q: I have a package of Ottogi curry mix, but do not know how to mix exact ingredients. I have been told somethings to add, but I would like exact measurements and ingredients.

Life in Korea responded:

Ingredients: 1 package of Ottogi curry 100g
beef or pork 150g
onion 200g
potato 200g
carrot 120g
zucchini 150g
salad oil 2s

Preparation: Cut beef,potato,onion,carrot,zucchini into cubes, then roast lightly with salad oil.
Put water 500ml and boil potatoes completely.
Mix curry powder and 150ml of water ,and put into 2.
Control the consistency of curry soup as you like.

Rice dessert drink

Directions:

Put 1 package of barley malted powder (1 pound) in a large basin and mix it with 24-30 cups of water. Let it sit for 2 hours until all the dregs are sunk to the bottom of the basin.
Make rice and set it aside.
How to make rice using a pot:

Wash 2 cups of short grain rice. Drain and put in a pot with thick bottom.
Pour 1.5 cups of water into the pot. Soak it for an hour and close the lid.
Bring the pot to a boil over medium heat for 10 minutes.
Open the lid and turn the rice over with a rice scoop or spoon.
Simmer it over low heat for another 10 minutes! You will have nice fluffy rice!
When the mixed liquid of barley malt powder and water is completely separated (it takes about 1.5 hours-2 hours), pour the clear liquid from the top into your rice cooker .
* tip: if you have leftover clear liquid, save it and keep it in the refrigerator. We are going to use it later.
Add 1 cup of sugar and the cooked rice.
Stir it and set the rice cooker’s function to “warm” for 4- 5 hours. Be sure not to set it “cook.” The reason for setting it to “warm” is to ferment the rice so that the cornstarch from the rice converts to sugar. If you boil it, the fermenting process will stop.
Throw out the sediments sunk on the bottom of the basin.
4 hours later, check to see if the rice is fermented or not. When the rice is fermented, a few grains of rice will float to the top of liquid.
Strain the rice and rinse it in cold water. Set it aside in a container. Add a little cold water and keep it in the refrigerator.
Transfer the liquid from the rice cooker to a large pot, and add the saved leftover liquid from #3 if you have it.
Add 1 cup of sugar and bring to a boil.
* tip: you can add more water and sugar if you want.
Remove the foam floating on the top of the boiling liquid.
Cool it down and transfer it to a glass jar or bottle and keep it refrigerator.
To eat, serve it cold in a bowl with a scoop of rice from #8. Drop in a few pine nuts, just before serving it.
* tip: you can add crushed ice made with sikhye liquid. If you like all your rice grains to float, add 1 tbs of sugar and mix it right before serving it.

http://www.sadafcoffeeshop.com

لینک ثابت به این آموزش - جمعه، ۱۱ تیر ماه ۱۳۸۹
zar.gif مرکز دکوراسیون و تاسیس هتل، رستوران و کافی شاپ در ایران %D8%A8%20%D8%A2.jpg سپند - اولین ارائه دهنده نرم افزار جامع رستوران و کافی شاپ در ایران امور نمایندگی های کافی شاپ های زنجیره ای صدف   شوپن بهانه ای برای با هم بودن هتل داد - یادگاری هشتاد ساله در مرکز تاریخی شهر یزد / agdagbaner.gif کافه صدف دانش پژوهان رایمند - فرصت های تحصیلی خارج از کشور - مشاوره و پذیرش دانشجو محل تبلیغات شما Res2ran.Com Photo Mehrdad فروشگاه برای همه