Rea's World

Kimchi stew Introduction Kimchi jjigae is a variety of a jjigae, or stew-like Korean dish, made with kimchi and other ingredients, such as scallions, onions, diced tofu, pork, and seafood, although pork and seafood are generally not used in the same recipe. It is one of the most jjigae in Korea. History Kimchi is known to have been eaten as pickled vegetables, and only became the kimchi known today in the mid-Joseon era, when chili peppers were first introduced to the country. Kimchi jjigae is assumed to have been developed around this time, as well. Ingredients 200 grams of Pork belly (about 1/2 pound) 4 or 5 cups of chopped kimchi 1 tbs sugar, 1 tsp of hot pepper flakes, 1 tbs hot pepper paste onion, green onions half a package of tofu sesame oil and water Directions 1. In a shallow pot, put some chopped kimchi and juice. 2. Add sliced onion, hot pepper paste, hot pepper flakes, sugae, and green onions, and pork belly (or tuna). 3. Pour water over top until all...

Introduction Namsangol Hanok Village, also known as "A Village of Traditional Houses in the Namsan Valley", is a Korean village located in the area of Pil-dong neighborhood in Jung-gu, a central district of Seoul. If you get off at Chungmuro Subway Station, you are right in front of Namsangol Hanok Village. You may consider it interesting to find this area standing between the tall buildings. This village has five restored traditional Korean house and a pavilion, a pond and a time capsule, which make it a perfect spot to take a walk. When you enter the front gate, you will see the vast valley and the Cunugak building to the left of the pond. Along with the pond, it is a splendid place where performances are held. On the side you will see five traditional houses. These houses were rebuilt after the traditional houses of Joseon Dynasty and belong to those of various social classes, ranking from peasants to the king. The furniture in the house is situated to help guests un...

Rice Cake Soup Introduction Ttteokguk ia a tradisional Korean dish eaten during the celebration of the Korean New Year. The dish consist 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 tteoguk on New Year's Day because it is believed to grant the consumer luck for the forthcoming year and gain an additional year of life. It is usually garnished with thin julienned cooked egg, marinated meat and gim. History The origin of eating tteokguk on New Year's Day is unknown. However, tteokguk is mentioned in the 19th century book of customs Dongguksesigi ( 동국세시기, 東國歲時記) as being made with beef or pheasant used as the main ingredient for the broth, and pepper added as seasoning. The book also mentions 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 a...

Introduction The National Museum of Korea is the flagship museum of Korean history and art in South Korea and is the cultural organization that represents Korea. Since its establishment in 1945, the museum has been commited to various studies and research activitiesin the fields of archaeology, history, and art, continously developing a variety of exhibitions and education programs. In 2012, it was reported that since its relocation to Yongsan District in 2005, the museum has attracted an attendance of 20 million visitors. A poll of nearly 2000 foreign visitors, conducted by the Seoul Metropolitan Government in November 2011, stated that visiting the Museum is one of their favorite activities in Seoul. The National Museum of Korea is located only 1.5 km away from Yongsan Station. It is the largest museum in Korea and houses precious Korean cultural assets that silently tell the story of Korea's fascinating history, from ancient days to the modern era. The museum, in turn, ...

Mandu Korean dumplings made of thinly rolled flour dough and a filling of ground meat and vegetables. Usually served with a dipping sauce made of soy sauce and vinegar, or with chili-speckled soy sauce. If the dumplings are grilled or fried, they are called gunmandu (군만두); when steamed jjinmandu (찐만두); and when boiled mulmandu (물만두) . Ingredients 1 cup of ground pork 2 cups of groud beef 2 cups of chopped buchu (Asian chives) 4-5 soaked Shiitake mushrooms half onio half package of tofu 3 cloves of minced garlic salt sugar sesame oil vegetable oil fish sauce egg green onion mandu skins (60 disc)  Ingredients Make filling Place 1 cup of ground pork and 2 cups of ground beef into a big bowl. Add 1 ts of salt, 1 tbs of sesame oil, ½ ts of ground pepper and mix it by hand and push the mixture of meat on the side of the bowl. Wash some Asian chives ( buchu ). and dry well with a paper towel or cotton cloth. Chop them into 2 cups' worth of chives. Ad...

Pine Nut Porridge Pine nut juk is a simple Korean porridge that is thought to be health. Pine nuts porridge is considered healthy and pine nuts have a lot of nutrients and vitamins (vitamin A, C & D). Koreans eat this for breakfast, but usually, jat juk used to be saved for special occasions because pine nuts are expensive and not always available. It is creamy, and it has a very good nutty flavor. This porridge is good for people who cannot chew or digest food well. It is also good for somebody that does not have much appetite. 잣 (jat) = Pine nut 죽 (juk) = Porridge Recipe Ingredients: Pine nuts, rice, salt and water. Directions (for 1 serving) Pine nuts Soak 1/3 cup of short-grain rice in cold water for 1-2 hours. Rinse and drain and put it into a blender.  Add 2 tbs pine nuts (with the tip removed) and 2 cups of water to the blender. Blend the mixture finely for about 3 minutes, until it turns into a milky white liquid. Pour the liquid into a ...

Nutritious Grain Rice/ Multi Grain Rice (잡곡밥)  Bap made with multi grains such as rice, beans, millet, red beans, etc. One version of japgokbap is ogokbap (five grain rice). Although rice is the staple food for Koreans, they also use other grains. They often combine four other grains with glutinous and regular rice (most commonly glutinous sorghum, glutinous millet, dried black beans and dried sweet beans). Each are cleaned and soaked separately then cooked until the grains have expanded and are well done. The various grains used differ between areas. Koreans tended to use those grains that they planned to plant in the coming year. In the past, Ogokbap was also a substitute of Yakshik for commoners who could not afford to have the ingredients like jujubes, chestnuts, and pine nuts for Yakshik on the first full moon day. From olden days, Koreans have regarded the first full moon day of the year as an important day. People cooked five-grain rice on that day and shared it with...