Sunday, March 1, 2015

“ U-eong Cha” Burdock Roots Tea/牛蒡茶/우엉차

“ U-eong Cha” Burdock Roots Tea/牛蒡茶/우엉차 Beverage

In Korea, we can either buy the fresh burdock roots or braised burdock roots at the supermarkets. The braised burdock roots that are available at the supermarkets are normally in long and thin form, which are normally used for making "kimbab".

Today, I am going to introduce the "u-eong tea/우엉차/牛蒡茶“( Burdock roots tea). I bought the fresh burdock roots, use my dehydrator ( if you don't have the dehydrator, we may dry it under the sun  ) to dehydrate the burdock roots, fry it  without cooking oil and use it to boil as tea....


今天,我是向大家介绍“ u-eong tea/우엉차/牛蒡茶。我从市场买了新鲜的牛蒡, 用风干机( 若您没有风干机,则可以将它嗮乾)这将牛蒡风干,再乾炒一回,然后用来泡茶。。。

The taproot of young burdock plants can be harvested and eaten as a root vegetable. While generally out of favour in modern European cuisine, it remains popular in Asia. In JapanArctium lappa is called "gobō" (牛蒡 or ごぼう); in Korea burdock root is called "u-eong" (우엉) and sold as "tong u-eong" (통우엉), or "whole burdock". Plants are cultivated for their slender roots, which can grow about 1 metre long and 2 cm across. Burdock root is very crisp and has a sweet, mild, and pungent flavour with a little muddy harshness that can be reduced by soaking juliennedor shredded roots in water for five to ten minutes.

Dried burdock roots (Bardanae radix) are used in folk medicine as a diuretic, diaphoretic, and a blood purifying agent. Anecdotal reports from the 19th century suggest that this medicinal plant has also been used by the Ojibwa tribe, and today, in form of an ingredient in Essiac tea for the alternative treatment of some cancers. As an oily macerate, it is a component of some cosmetics, shampoos and hair care products.

牛蒡学名Arctium lappa)是菊科牛蒡属植物,又名东洋参东洋牛鞭菜白肌人参吳某吳帽夜叉頭牛菜鼠粘蒡翁菜便牽牛蝙蝠刺牛旁便南牛,果实别名恶实大力子


牛蒡的成熟果實(牛蒡子)是常用的中药。牛蒡子性味辛苦寒,可疏散风热、透疹、消肿利咽,用于银翘散、牛蒡汤、透疹汤、瓜蒌牛蒡汤、普济消毒饮等[。 可做為抗氧化劑。可藉由幫助控制細胞出現突變,進而抵抗癌症。協助過多的液體、尿酸及毒素排出體外。具有抗細菌及抗黴菌的特性。純化血液、恢復肝臟及膽囊的功能、刺激消化及免疫系統作用。幫助癤以及面皰這類的皮膚問題,可減輕痛風以及更年期的症狀。牛蒡根可以用來滋潤頭髮,以促進頭皮及頭髮的健康。

(source: wikipedia)

                                 Use the  dehydrator to dehydrate the burdock roots..

After the burdock roots are dehydrated, fry it with medium heat without using the cooking oil...

Thursday, February 26, 2015

Han Jeong Sik "Na Ra Nim Su Ra Sang "/ 韩定食 “ Na Ra Nim Su Ra Sang " / 나랏님 수랏상

Han Jeong Sik "Na Ra Nim Su Ra Sang "/ 韩定食 “ Na Ra Nim Su Ra Sang " / 나랏님 수랏상 Food Tour
2015/02/26 21:38                                          


"Han Jeong Sik", a full -course Korean meal with a varied array of banchan (side dishes).
Korean cuisine is largely based upon rice, vegetables, and meats. Traditional Korean meals are noted for the number of side dishes (banchan) that accompany steam-cooked short-grain rice. Kimchi is served often, sometimes at every meal. Commonly used ingredients include sesame oil, doenjang (fermented bean paste), soy sauce, salt, garlic, ginger, pepper flakes and gochujang (fermented red chili paste).
Ingredients and dishes vary by province. Many regional dishes have become national, and dishes that were once regional have proliferated in different variations across the country.
(source: wikipedia)

My youngest daughter dated me out for lunch at this restaurant. a traditional Korean cuisine restaurant " Na Ra Nim Su Ra Sang " in Bundang. This picture is at the counter of the restaurant.

"Han Jeong Sik"/韩定食,是韩国传统套餐,含有各种不同种类的小菜(banchan).
我家小女儿约了我到这传统的韩食餐馆用餐,位于盆唐的 “ Na Ra Nim Su Ra Sang ".  这照片是该餐馆的接待出。
                                                                  Han Jeong Sik。。。

                                                            Spicy Octopus Ocellatus..
                                           Marinated the raw crab with Korean red pepper paste..

                                                 Seasoned " Bom Dong" /봄동 무침

                                                                      Seasoned eggplant...

                                           Seasoned " Chwinamul "/Seasoned Aster Scaber

                                                                            Radish kimchi..

                                               "Deonjang Jigae...",Bean paste soup

                                                                           Kimchi Pancake..

                                                                   Barbecued pork belly..


                                    Seasoned "Sseumbagwi"  씀바귀 Seasoned Wild Lettuce...
                                                                  Pickled Garlic Shoots...
                                                                          Seasoned Spinach
                                             "Dolsotbap" cooked rice in a stone pot..

                                                       Wall interior of the restaurant..

                                                     Behind this wall is the kitchen..

                                                    At the entrance of the restaurant..

                                                   At the entrance of the restaurant..

                                                           Overview of the restaurant...
                                           There are a few special  dinning rooms too...

Sunday, February 22, 2015

Tteok Guk/年糕汤/떡국

Tteok Guk/年糕汤/떡국 Korean Rice Cake
Dear friends, what did you have for your breakfast on the first day of Lunar New Year ? In Korea, we have "Tteok Guk".
亲爱的朋友们,在农历新年的早晨,您是享用那一种美食作为早餐呢 ? 在韩国,我们在这一天早上,家家户户都会享用年糕汤,这年糕汤,在韩文是被称为 “ Tteok Guk ".
Tteokguk is a traditional Korean dish eaten during the celebration of the Korean New Year. The dish consists of the broth/soup (guk) with thinly sliced rice cakes (tteok - it can be called a kind of rice pasta). It is tradition to eat tteokguk on New Year's Day because it is believed to grant the consumer good luck for the year and gain a year of age. It is usually garnished with thin julienned cooked eggs, marinated meat.
The custom of having a bowl of tteokguk in the morning of New Year's Day to get a year older, and the custom of saying "How many bowls of tteokguk have you eaten?" to ask a person's age.
The broth is generally made by simmering the main protein (beef, chicken, pork, pheasant, seafood) in a ganjang seasoned stock. The stock is then strained to clarify the broth and long cylinder-shaped garaetteok are thin-sliced diagonally and boiled in the clear broth. Garnish is added before serving; the garnish may vary by region and personal taste, but usual staples are pan-fried julienned egg yolks and whites, gim and spring onions.

韩国人在农历新年年初一的早晨,举家大小一起享用年糕汤。 这年糕汤的主要材料是用被切成薄片的圆形年糕,韩国人称它为 "garaetteok"(是用米作为材料),再加上上汤。这上汤,可分为牛肉汤,鸡汤,煮汤,雉鸡汤,或海鲜汤. 同时也配上一些其他的佐料,如饺子,肉片,鸡蛋或紫菜等。
吃了年糕汤,就意味着长大了一岁。若有人问你 “ 吃了几碗年糕汤?”,也即表示是问您 “几岁了”。。。
(source : wikipedia)

Wednesday, February 18, 2015

Happy Lunar New Year / 新年快乐/ 새해 복 많이받으세요...

새해 복 많이받으세요...

These are triplet from the TV programme " Return of Supermen". Their names are " 대한",  " 민국", " 만세", in Hanja is "大韩民国万岁". This photo is from the calendar that I have.

With these triplet, we greet all of you " Happy Lunar New Year "

这三位孪生兄弟是电视综艺节目“超人回来了”中的主角之一。他们的名字是" 대한",  " 민국", " 만세", 也即 "大韩民国万岁". 非常逗人疼爱 的小朋友。。。这张照片是取自我所拥有的日历。

谨此与这三位孪生兄弟敬祝大家 “ 新年快乐,万事如意”。

Sunday, February 15, 2015

Abalones /鲍鱼/전복

Abalones /鲍鱼/전복 Seafood

Abalones,  received as a gift from a friend. My youngest daughter is screaming while she notices that the abalones are still alive ^-^ ^-^.
鲍鱼,收到了朋友送来的礼物。我家小女儿,当她见到了那活生生的鲍鱼,惊讶的叫了起来 ^-^ ^-^..

Haliotis, common name abalone.This genus used to contain 6 subgenera. These subgenera have become alternate representations of Haliotis. The genus consists of small to very large edible sea snails, marine gastropod molluscs.

The shells of abalones have a low, open, spiral structure, and are characterized by having several open respiratory pores in a row near the shell's outer edge. The thick inner layer of the shell is composed of nacre (mother-of-pearl), which in many species of abalone is highly iridescent, giving rise to a range of strong changeable colors, which make the shells attractive to humans as decorative objects, in jewelry, and as a source of colorful mother-of-pearl.

The exterior of the shell is striated and dull. The color of the shell is very variable from species to species which may reflect the animal's diet. The iridescent nacre that lines the inside of the shell varies in color from silvery white, to pink, red and green-red to deep blue, green to purple.

The animal shows fimbriated head-lobes. The side-lobes are also fimbriated and cirrated. The rounded foot is very large. The radula has small median teeth, and the lateral teeth are single and beam-like. There are about 70 uncini, with denticulated hooks, the first four very large. The soft body is coiled around the columellar muscle, and its insertion, instead of being on the columella, is on the middle of the inner wall of the shell. The gills are symmetrical and both well developed
By weight, approximately 1/3 of the animal is edible meat, 1/3 is offal, and 1/3 is shell

鮑魚,古稱鳆,又名鏡面魚九孔螺明目魚將軍帽,(美式英文abalone, 英式英文ormer)是一種海生軟體動物,屬於腹足綱鮑科的單殼海生貝類。棲石質河岸,以藻類為食。
鮑魚除了是海中的软体动物外,亦是中國傳統的名貴食材,古稱鰒魚,山珍海味中的一種。漢朝王莽就愛吃鳆鱼。曹操喜欢吃鳆鱼,曹操死后,曹植曾向徐州刺史臧霸要二百只來祭祀。 鮑魚通常在水溫度稍低的海底出產。出產地有日本北部、中國東北部、广东南海北部湾、北美洲西岸、南美洲南非澳洲等地
(source : wikipedia )
Abalone Porridge/鲍鱼粥/전복죽
Recipe is available at /食谱在 :

Wednesday, January 21, 2015

"Dwaeji Gamja Jang-a-ji"(Pickled Sunroot)/腌渍菊芋/돼지감자장아지


"Dwaeji Gamja"/돼지감자, in English is Sunroot,Sunchoke,Earth Apple or Toponambour. In Korea, we do eat it as salad,pickle,blend it with yogurt, etc.It has also been reported as a folk remedy for diabetes

"Dwaeji Gamja"/돼지감자,中文名字称为菊芋,洋姜。在韩国,我们用它来当沙拉材料,腌渍它,或与yogurt一起搅拌来吃,等等。菊芋對人體健康有莫大好處,最明顯就是降血糖。

The Jerusalem artichoke (Helianthus tuberosus), also called sunroot, sunchoke, earth apple or topinambour, is a species of sunflower native to eastern North America, and found from eastern Canada and Maine west to North Dakota, and south to northern Florida and Texas. It is also cultivated widely across the temperate zone for its tuber, which is used as a root vegetable
The flowers are yellow and produced in capitate flowerheads, which are 5–10 cm (2.0–3.9 in) in diameter, with 10–20 ray florets.
The tubers are elongated and uneven, typically 7.5–10 cm (3.0–3.9 in) long and 3–5 cm (1.2–2.0 in) thick, and vaguely resembling ginger root in appearance, with a crisp texture when raw. They vary in colour from pale brown to white, red, or purple.
The artichoke contains about 10% protein, no oil, and a surprising lack of starch. However, it is rich in the carbohydrate inulin (76%), which is a polymer of the monosaccharide fructose. Tubers stored for any length of time will convert their inulin into its component fructose. Jerusalem artichokes have an underlying sweet taste because of the fructose, which is about one and a half times sweeter than sucrose
Unlike most tubers, but in common with many other members of the Asteraceae (including the artichoke), the tubers store the carbohydrate inulin (not to be confused with insulin) instead of starch. For this reason, Jerusalem artichoke tubers are an important source of inulin used as a dietary fiber in food manufacturing.
The tubers are sometimes used as a substitute for potatoes: they have a similar consistency, and in their raw form have a similar texture, but a sweeter, nuttier flavor; raw and sliced thinly, they are fit for a salad. The carbohydrates give the tubers a tendency to become soft and mushy if boiled, but they retain their texture better when steamed.

菊芋学名Helianthus tuberosus),也称洋薑鬼子薑,是一种菊科向日葵属宿根草本植物。原产北美洲十七世纪传入欧洲,后传入中国
(sources: wikipedia)
                                            These are the "Dwaeji Gamja "/sunroot...
                                            这是 菊芋。。。

                                          Peel the skin of the sunroot, slice it into thin pieces..

                                                            Pour in the boiled sauce .....

Ingredients :
"Dwaeji Gamja" 1 kg
Korean soybean sauce 1 cup
vinegar 2 cups
brown sugar / white sugar 1 cup
Chinese plum syrup "매실청 2 cups ( or can use the corn syrup to substitute )( I used the plum syrup that I made )
l piece of kelp, about 10 x 10 cm
dried red pepper 2 pieces

Method :
1. Peel the skin of the sunroots, wash and drain.

2. Slice the sunroots into  pieces.

3. Boil the soybean sauce, vinegar, brown sugar, syrup, kelp and dried red pepper together for about 5 minutes. Set aside, till cool.

4. Put the sunroots in a glass container, pour in the boiled sauce, make sure that the sauce must cover the surface of the sunroots.

5. Close the lid of the container and store it in the refrigerator for about 2 days.

6. Pour out the sauce from the container and let the sliced sunroots to remain in the container.

7. Boil the sauce again, set aside, till cool.

8. Pour the boiled sauce in the container again and store in the refrigerator again for about 2-3 days. The longer the period, the taste will be more better and delicious.

菊芋 1 kg
韩式酱清 1 杯
醋 2 杯
黄糖或白糖 1 杯
梅汁或麦芽糖 2 杯 ( 我是用自己酿的梅汁)
一片海苔  10 x 10 cm
辣椒干 2 条

方法 :
1. 去皮,洗净,待干。

2. 切成片。

3. 将酱清,醋, 黄糖,梅汁/麦芽糖,海苔,辣椒干,煮约 5 分钟。 待冷备用。

4. 将菊芋放入玻璃容器,倒入酱汁,一定要盖过菊芋的表面。

5. 盖上盖,放入冰箱,约 2 天。

6. 倒出酱汁,再煮一次。待冷。

7. 倒入容器,再放入冰箱, 约 2 - 3 天。 时间越久,味道会更好

Sunday, January 4, 2015

Lotus Roots Pickle/脆泡莲藕片/연근피클


This is another dish by using lotus roots as the ingredient , " Lotus  roots pickle"....The colour of the lotus roots pickle is pink colour....
这是另一道用莲藕为材料的菜肴 。“脆泡莲藕片”。。。粉红色的脆泡莲藕片。。

                                            Slice the lotus roots into thin pieces and trim the edges...

                                           Blanch the sliced lotus roots in the boiling water for about 5 minutes..
                                           将莲藕片浸泡在热水里约 5 分钟。。。

                                                             Boil all the ingredients for sauce....

                                              Mix all the ingredients together ( when the sauce is not hot )

lotus roots  450 g
vinegar 1 Cup
sugar 1 cup
salt 1 tsp
water 2 cups
bay leaves / laurel leaves, a few pieces
sliced beetroot for colouring  ( for me I use homemade raspberry juice)

for blanching the lotus roots : 2 cups of water & 2 Tsp of vinegar

Method :

1. Peel the skin of the lotus roots, wash it.

2. Slice the lotus roots into thin pieces.

3. Boil 2 cups of water, add in 2 Tsp vinegar , when it is boiling, blanch the sliced lotus roots for about 5 minutes.

4. Remove from boiling water and set aside.

5. Mix all the ingredients for sauce and boil it. Add in the sliced beetroots or raspberry juice for colouring. Set aside till it is not hot.

6. Put the sliced lotus roots in a mixing bowl and pour in the sauce.

7. Keep it in a container and place it in the refrigerator for one week before you eat.