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Korean Food – 11jULY18

Korean foods are definitely different from foods elsewhere in the world. The one attribute which stands out the most is spiciness. The other is that many dishes are served at room temperature (yet some are served boiling hot). Korean food has a distinctive flavor, with the use of various vegetables and spices to complement the meats. Hanjongshik (ํ•œ์ •์‹) literally means “full course Korean meal” which consists of grilled fish, steamed short ribs, and multiple side dishes. The usual Korean meal is rather elaborate when served in a restaurant even if defined only by the quantity offered.
The staple of the Korean diet is kimchi (๊น€์น˜). It has become, through tradition and enduring style, almost a religious activity to prepare. Kimjang (๊น€์žฅ), which occurs in the autumn harvest season, is the most important annual social event of Korea, at which time the dish is prepared in great quantities. The ingredients are trucked in in huge piles. The women gather in groups to spend hours cutting, washing and salting the cabbage and white radishes. Then they are rubbed with red pepper, then garlicked and pickled. The concoction is then buried in huge earthenware crocks to keep it fresh yet fermenting though the winter months. By the time the moment arrives for people to feast upon the final product, it is fiery hot. Some kimchi is milder, such as a light brine kimchi, usually prepared in the summer months when it is difficult to retain its freshness. There is also a type of light kimchi soup – fermented water with vegetables which is usually served aside a variety of other side dishes.
Numerous meat dishes are available. The most popular of these is pulgogi (๋ถˆ๊ณ ๊ธฐ), or “fire beef,” which is thinly sliced marinated beef, marinated ribs, unmarinated sliced beef or unmarinated sliced pork. Some call it barbecued beef, and is appreciated by many Western people. It is broiled in a convex slotted brazier with a catcher for collecting the rich juices which can be made into a delicious soup after the meal. Kalbi (๊ฐˆ๋น„), steamed or broiled marinated beef or pork short ribs, is also quite popular, and is more tender than pulgogi. Shinsillo is a delicious mixture of meat, fish, vegetables and bean curd. It is served simmered in a beef broth over a charcoal broiler with a small chimney. It is also sometimes served with eggs and gingko nuts.
Pibimbap (๋น„๋น”๋ฐฅ) is made from cooked rice mixed with bits of meat, seasoned vegetables, and egg. It is sometimes prepared with koch’ujang (๊ณ ์ถ”์žฅ), a red pepper sauce. Genghis Khan is made from thin slices of beef cooked in a broth mixed with vegetables, herbs, and spices. Broiled to-mi (๋„๋ฏธ) is red snapper served with sweet and sour vegetables. Other popular dishes are takmokam, stewed chicken; sojum kui, beef pieces barbecued on an iron-hot plate then dipped in salt and pepper; and kimpap (๊น€๋ฐฅ), chopped meat and vegetables wrapped in rice and dried seaweed, usually served with a bowl of soup and pickled radishes.
Vegetable dishes are also very popular in Korea. In fact, rice is meant to be the main course of a meal, and the additional foods are intended to enhance its flavor. Naengmyon (๋ƒ‰๋ฉด) is a single, independent dish of cold noodles, and jajangmyon (์งœ์žฅ๋ฉด, ์ž์žฅ๋ฉด) is noodles with black sauce. Mandu (๋งŒ๋‘) is steamed dumplings.
Soups (๊ตญ) in Korea vary in taste and potency. Maeuntang (๋งค์šดํƒ•) is a spicy, hot seafood soup that usually includes white fish, vegetables, soybean curd, red pepper powder, and a poached egg. Twoenjang-guk (๋œ์žฅ๊ตญ) is a fermented soybean paste soup with shortnecked clams in its broth. Miyok-guk (๋ฏธ์—ญ๊ตญ) is a vegetable soup prepared with dried spinach, sliced radish, or dried seaweed. Also popular is a light broth boiled from highly seasoned dried anchovies.
The herbs and spices which give Korean meals such a delicious flavor also carry medicinal properties. Mugworts, aralia shoots, sowthistle, and shepherd’s purse are eaten in the meal to help cool or warm the head and body. Additionally, kimchi is a valuable source of vitamin C.
Korean food, whether a spicy hot kimchi or a mild dish of cold naengmyon, is characteristic of Korean tradition. The serving style of multiple side dishes and at-your-table cooking creates a warm, homely feel. The long and thorough preparation makes the taste completely fill a dish, through the broth cooking and fermentation. Korean food is in a class by itself.

Source: http://www.zkorean.com/about_korea/korean_food

Manila residents and tourists spending a vacation in Philippines prefer to travel out of town from Manila to the north to visit Subic, Pampanga, Angeles City and Clark Philippines. While many areas of the Philippines are plagued by crime and security concerns, Clark continues to impress the travel and tourism observers with its immaculately low crime records. Other features of Clark that attract family tourists and those visitors that are health sensitive include low pollution, peace and quiet ambiance and a most welcome absence of traffic congestion.

Many are selling off their assets to start a new life in Philippines, taking advantage of the standard-of-living differential to start a business or just enjoy living in a tropical country. With careful planning, the move to Philippines can work out brilliantly or it can be a painful mistake.

This web site contains articles and information that will be helpful to visitors, residents and tourists traveling out of town from Manila on a short getaway to Subic, Angeles City, Pampanga and Clark Philippines. There are several web sites that contain information that might also be pertinent to what is happening in North Luzon.

For assistance with organizing and planning weddings and garden receptions, log on to http://www.PhilippinesWeddingVenue.com

For assistance with lodgings, accommodations, hotels and resorts near Manila in Subic, Pampanga, Angels City and Clark Philippines log on to http://www.HotelClarkPhilippines.com

While in Clark, one might as well add to the itinerary a visit to the famous Clark Wine Center, the largest wine shop in Philippines which offers over 2000 selections of fine vintage wine from all wine regions, vintages spanning over 50 years covering all price ranges.

http://www.ClarkWineCenter.com

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