What food should I eat for summer?

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Hello Koreanmasterchef readers. Today I want to introduce you to “Samgyetang (Chicken soup)”.

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Korean chicken soup is unique because it’s tastes, history, and expensive ingredients. Many Koreans enjoy Samgyetang in specific days in summer. “Chobok(early summer)”, “Jungbok (mid-summer)”, “Malbok (end of summer)”, which Koreans believe to be the hottest and most sultry of the year.

Food with high nutrient content is eaten to regain the loss of stamina in the summer heat. Samgyetang is the favorite dish among Koreans during summer times. Samgyetang has lots of proteins, minerals, and hormones from the whole chicken mixed with the beneficial properties of the ingredients combined in the dish makes it a revered culinary item in South Korea.

 

Ingredients

1) 1 Chicken

2) 2 Ear shells

3) Korean Ginseng or just Ginseng

4) 2 cups of Ruin

5) 1 onion

6) Sweat rice 200 millimeter which soaks, Water 2 liter. *Soak it.*

7) Chives

8) Garlic’s

9) Salt, and some spices (you can put it, if you want to.

How to cook?

First, get a huge pot.

Second, put all the herbal medicine and chicken into the pot.

Third, boil it more than one hour. (Try poking the chicken with pork, If there is no blood coming out you can enjoy your food.)

Thank you for reading Koreanmasterchef. I advice you readers to try this recipe, but I advise you to first, try “Samgyetang” in famous Korean restaurant. Thank you. ^^

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Ready to eat! Gimbap!!

김밥 Gimbap 김밥

Last time, we had Dukboki which is favorable snack for most Koreans. When we talk about Dukboki, we should not forget Gimbap! Like the bread and butter, Dukboki and Gimbap always go together. Gimbap or kimbap is a popular Korean dish made of steamed white rice and various other ingredients, rolled in gim (sheets of seaweed) and served in bite-size slices. Gimbap is often eaten during picnics or outdoor events, or as a light lunch.

Gimbap is derived from Japanese futomaki (Makizushi) during the Japanese rule (1910-1945). But now has certain distinctive elements not found in Japanese-style makizushi. Whereas the essence of Japanese sushi is vinegared rice, gimbap does not use rice vinegar but rather sesame oil. (wikipedia)

Ingredients

  • Lightly seasoned rice with salt and sesame oil
  • seaweed
  • Spinach
  • Carrots
  • Danmuji (pickled radish).
  • cucumber
  • fish cakes
  • imitation crab meat
  • eggs and/or seasoned beef rib-eye
  • Ham
  • Bamboo blind
  • Seasoned cocklebur (optional)

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1.  slice all the ingredients as shown in the picture (1cm x 1cm)

- spinach-use steamed one

- carrot, ham-roll the sliced carrots and ham in frying pan

2. on the bamboo blind, place the seaweed with the rice

3. spread the rice evenly and put all the ingredients on top of the rice

4. roll the seaweed with the bamboo blind

5. cut it into slices (about 1cm) and serve

                                   2013-04-11 18.02.12     2013-04-11 18.03.14

                                   2013-04-11 18.03.34     2013-04-11 17.23.28




Delicious Dukboki

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Hello! Today we are going to introduce a popular Korean snack called “Dukboki”. This snack is commonly sold by street vendors whom we fondly call “pojangmacha”. Dukboki is really famous for its addictive spiciness. Many Koreans enjoy this food during the cold winter, to warm their body and to get some energy.

 

The history of Dukboki

 

Long time ago during the Joseon Dynasty Dukboki was treated as a royal palace food. Because of its expensive variety of ingredients only kings and royal family could afford to cook and eat the Dukboki.

Following the Korean War a new type of Dukboki became very popular among people. The older version of Dukboki became a savory dish. The new Dukboki was much spicier and quickly became more popular. Sindang-dong in Seoul, where the new type of Dukboki was first sold, is still very famous for the dishes. It is treated as the Mecca or the center of Dukboki. The Dukboki has become one of the most popular dishes among Koreans nowadays and any foreigners who want to taste the spirit of Korea should go to Sindang-dong and try Dukboki.

 

INGREDIENTS:

Sliced rice cake
1/4 onion
1/2 carrot
red and green chili pepper
sesame seed oil

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[Sauce]

1 tbsp chili pepper

1 tbsp red bean paste/gochujang
1 tbsp soy sauce
3 tbsp beef broth

1 tbsp chopped spring onion
1 tbsp minced garlic
1/2 tbsp sugar
sesame seeds, ground black pepper, and sesame seed oil

1. Choose thin white rice cake for intended for Dukbokki

2. Mix sliced rice cakes with a few drops of sesame seed oil

3. Cut onion and carrot about 1/4 inch in thickness

4. Deseed green and red chili peppers and cut them diagonally

5. Make the sauce, and mix it well. In a deep skillet, coat with oil, and pour mixture

6. When the sauce starts to boil add onion, carrot, red and green pepper.

7. Stir for a while

8. Add rice cakes, and keep stirring until all the ingredients are cooked.

9. Taste to see if you need more salt or soy sauce

10. Serve hot

 

Thank you for visiting Korean Master Chef Blog. Enjoy your meal. ^^

 

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Kimchi-jeon

Did you enjoy our previous food ‘Bulgogi’?

Now, I brought here another delicious recipe to whet your appetite.

The food that I am going to introduce to you is ‘KimChi – jeon’!

It is the most suitable food for rainy day.

The ingredients we need are:

materials

  •  150g flour,
  • 1 cup of water,
  • 1 fresh egg,
  • 1/2 kg of KimChi,
  • 1 carrot,
  • 1 big pepper,
  • a small green onion,
  • 1 onion,
  • 60~70g of pork / 1 small squid (optional)

So now! If we are ready, let’s begin!

1밀가루털기

  1. Firstly, we will pass flour through a sieve. It is very simple, you just pat on until the flour is completely strained.
    It is not a must but it is recommended (It will help you combine the ingredients easily later).3 물넣기
  2. When you are all done with your sifting, put the egg in the flour followed by a cup of water. Take note, you are going to put kimchi later so do not pour too much water in it.6다 되면 이러케댐
  3. Blend it well. You can use anything to blend the mixture but make sure that all the lumps are gone. If you think it is too watery, you may add more flour.
  4. 9 나머지 재료도 넣고
    Now, we are going to prepare the other ingredients. Shred Kimchi, vegetables and meat. You may use squid instead of pork. For your information, you may also add sesame leaf to improve the flavor.
    11 이러케
  5. Mix them all with the flour. Don’t forget to put the kimchi juice! It will give a nice color to the final dish.12 달궈진 후라이펜에 기름두르기
  6. pour enough oil on the fry pan.13 동그랗고 예쁘게 모양내서 올리기
  7. Put a big scoop of the mixture on the pan. Spread it to not make it too thick or too thin.14 끝에가 지글지글 익으면 한번 들어주고15 뒤집어주면대
  8. When the edges are well cooked, you may turn it carefully! Take note, time really matters here. If you turn it early, it will lose its shape.

KimChi–jeon

17쨔쟌 맛잇게 먹기

Journey To Korean Food Begins!

불고기~1

  

  Hello and welcome to “Korean master chef”

Today I would like to introduce you to Popular Korean traditional dish. I know that our first feature should be really mouth-watering so we gave a lot of thought on what our first feature should be. After a considerable amount of time we came to a conclusion that “Bulgogi” or Korean style beef is the suitable dish for a first issue..

    The History of “Bul go gi” (Korean style beef)

The first thing we want do is to tell you the origin of the sumptuous dish called “Bul go gi”. The ancestor of the modern-day Koreans were central Asian nomads who gradually moved to the east and eventually settling in the Korean peninsula. Since early Koreans were nomads it is easy to imagine that they raised cattle for food. Many Korean historians were convinced that the process of preparing Korean style beef originated from the culinary practices of the Ancient Han Chinese tribes and that this dish was originally called “Nubiaran”. After slicing the beef in squares the meat is seasoned with different spices and seasonings. After the seasoning part, the beef is then roasted to become totally succulent. Here is a detailed recipe of “Bulgogi”. After seasoning the beef, roasting was the final steps of our unique Korean cooking technique.

    

   Ingredients

1 big bowl where you can mix the meat and spicesa0112939_4a8fff1e9ee5e

1/2 pounds of beef, thinly sliced

2 big spoons of soy sauce

2 teaspoons of sesame oil

3 teaspoons of crushed garlic

2 Big spoons of brown sugara0112939_4a8fff03b4b69

1/2 Piece of fresh pear

2 Teaspoons of red paper sauce

1 Little bottle of water

   

    Directions

1. Please mix all of the ingredients so we need a big bowl.

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2. Toss all ingredients with your hand.

3. Put it in the refrigerator for one hour. (Cover it with plastic foil or a vinyl and after 3 hour)

4. Please prepare a big frying pan. Add a teaspoon of sesame oil

5. Please mix it together and that beef and ingredients.

6. After mixing the ingredients you must roast it for about 10 minutes.

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7. If that is finish eat

  

    Be careful

Don’t roast the beef too long.

Don’t forget put in the refrigerator for one hour. (Set it aside for 3 hours)

You must mix the ingredients for ten minutes 10 minutes.

Thank you and enjoy this dish!

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