UNSRC Korean Cultural Society

Korea Times
08-30-2009 21:01

ngredients

440 grams of flour noodle, 2.2 kilograms of water, 200 grams of cucumber, 130 grams of beef rump, 20 grams of shiitake mushroom, 1 egg, 1 spoon of cooking oil, 0.5 teaspoon of salt, 1 spoon of sesame oil

(sauce 1) 1 spoon of soy sauce, 1 tablespoon of sugar, 1 tablespoon of chopped green onion, 0.5 of a teaspoon of chopped garlic, 0.5 of a tablespoon of sesame salt, 0.5 of a tablespoon of black pepper, 1 tablespoon of sesame oil

(sauce 2) 4.5 spoons of Korean chili sauce (gochujang), 1 spoon of soy sauce, 1.5 spoons of sugar, 2 teaspoons of sesame salt, 1 spoon of sesame oil

Preparation

1. Wash cucumber by rubbing with salt, split in two and cut into 5-centimeter long and 0.2-centimeter wide slices. Salt the slices for 5 minutes and remove water.

2. Remove blood from beef, cut into 5-centimeter long 0.2-centimeter wide slices and season with 2/3 of sauce 1.

3. Soak shiitake mushroom in water for 1
hour, cut out the stem and remove water, cut into slices in the same size of the beef and season with the rest of sauce 1. (Photo 1)

4. Pan-fry the egg separately in white and yolk, and cut into 5-centimeter and 0.2-centimeter wide slices.

5. Make sauce 2 by blending all the ingredients.

Recipe

1. Boil the water in the pot at high heat, put in the noodles and boil for 1 minute. When it boils up again, add 100 grams of water and heat for another 1 minute, then add another 100 grams of water when it boils up again and heat it for 30 seconds. Wash the cooked noodles in cold water, remove water on a tray and mix with sesame oil. (Photo 2)

2. Heat the pan, put oil, and pan-fry cucumber for 10 seconds at high heat. (Photo 3)

3. Heat the pan, put oil, and pan-fry beef and shiitake mushroom for 1 minute at high heat.

4. Mix the beef, mushroom, cucumber and sauce 2 with the noodles, put in a bowl, and add egg strips on top. (Photo 4)

News Clippings

Korea Herald

Dimibang / Medicinal food kitchen

Dimibang offers foods that traditionally have medicinal value, developed by the owner Choi Jin-gyu, who has been traveling to the mountainous areas in Korea to find out medicinal herbs his whole life.

Start with some Hasuo porridge, which Choi says turns white hair black. Then move on to the delicious yam and green perilla soup, salad and medicinal rice made with, or the three-colored pan-fried cake, which uses amber, beet and spinach and others.

They are beautiful in appearance and good for you as well. The place is located at the left alley behind the end of the street of Sudo Pharmacy of Insa-dong. Tel: 02-720-2417

Jongno Sinssihwaro /

Wine, grilled pork and jazz

The restaurant is located in the backstreets of Jongno. One may assume that this place is shabby due to the location, but the harmony formed by the wood and brickwork interior and the sound of jazz spreading evenly throughout the store conveys a comforting sense of high end ambience.

The vents above the grills whisk away the aroma of the meat. The wine served with pork ribs amidst the sound of jazz creates unique, exotic experience. Tel: 02-725-8592. www.sinssi.co.kr
Heerak / Braised hairtail

Heerak, which has long been considered a landmark of Namdaemun Market, is run by a family who have served up their galchi jorim, or braised hairtail - one of Korea’s favorite fish - for 30 years now. It is famous for its unique “crushed brass pots.” Because the restaurant has not changed its pots even once, the lids are missing and the bodies are so dented that it is amazing that the food does not leak out. One of the best ways to eat the restaurant specialty is to mix rice into the radish and hairtail broth.

Located at the inside of the Namdaemun Market. Tel: 02-755-3449

Jangho wanggopchang / Kimchi stew

Kimchi stew, or kimchi jjiggae is one of the country’s iconic foods. Though looking humble from the outside, this store has people lining up outside at lunchtime. The ingredients are rather ordinary with kimchi, pork, tofu, onion and garlic. The stew is served with mature kimchi and steamed rice.

There are no side dishes, reservations are not allowed, credit cards are not accepted, and phone calls are often unanswered, but this place is famous as an excellent kimchi stew kitchen. It is located on the street across from the JoongAng Ilbo building near Namdaemun. Tel: 02-756-5070

Manriseong / Seafood noodle soup

This is another restaurant that people line up outside. Their seafood noodle soup, or jjamppong, comes filled with mussels, and their empty shells pile up like mountains after the bowls are eaten. The warm broth is refreshing and spicy.

All the dishes on the menu, including jajangmyeon (noodles with black bean paste) fried dumpling, fried rice and yusanseul, which is braised seafood and vegetables in brown sauce, are delicious.

Many celebrities have visited the place and left messages on the wall, including Park Ji-sung.

The store is located on the right side of the street across from the JoongAng Ilbo. Tel: 02-771-8276

Gorilla / Grilled ‘moksal’

Going into Gorilla you will immediately notice the walls covered with scribbled messages from customers. Sit down in front of drum-like round table, and you’ll be treated to a great meal: Salt-sprinkled moksal, or pork neck, whole garlic and vegetables grilled at your table.

The meat is barbecued on a big iron grill, along with whole garlic. You can enjoy the ambience and culture of ordinary Koreans while enjoying glasses of soju and the bustling mood. About 200~300 meters into the street twisted in the shape of U located behind the Sunhwa Building. The restaurant is open every day except holidays. Tel: 02-756-2003
 

2009.09.11

News Clippings

Korea TImes
08-30-2009 20:49

Ken Hom sampled several kinds of representative Korean noodles during his visit to Korea this month. Based on his comments, The Korea Times rated each dish for its globalization potential, with five stars the highest.

Kongguksu
(Noodles in chilled white bean soup): 2.5 stars

With the tastes of soy milk and walnut, this looks very healthy. It’s was also my first time to see them in a noodle dish. But the flavor is a bit too unfamiliar. I don’t think this will appeal much to most western tastes.

Mulnaengmyeon
(Chilled buckwheat noodle soup):
3.5 stars

There are several kinds of cold noodles like Japanese soba, but none of them are served in ice-cold stock like this. The combination of very chewy noodles, and the simple and clear flavor of the stock is impressive. It’s also interesting to see there are always side dishes accompanied with Korean noodles, including this one.

Bibimguksu
(Spicy-flavored Mixed noodles): 5 stars

These are the best noodles I have had on this Korean trip. It’s visually appealing when served with its colorfulness, and also stimulating with the combined smell of vegetables, chili and sesame oil. It is also healthy, with number of vegetables used. I am confident this noodle dish could turn a lot of foreigners into fans of Korean noodles.

Kalguksu
(Knife-cut Noodle soup): 3 stars

The stock is rich, thick. It feels like all the ingredients have been well soaked. It’s a very filling meal with a chewy and sticky coil of noodle, and goes well with kimchi. There is a similar kind of noodle in China.

News Clippings