Discover Korean Food 116: Dr. Sook-Ja Yoon’s “Jinpi Cha”
[Ingredients & Quantity] 25g Tangerine Peel, 100g Pear, 4 Jujubes 4 cups Water, Honey [Recipe] 1. Clean the Jujubes and take out the pear seeds 2. Boil the tangerine peel, pear, and the Jujube for 6 minutes at a high temperature. 3. Boil them for 20 minutes at medium temperature (make 2 cups). 4. Serve…
The 12th Hina Matsuri
Japanese Experience: from 1 to 2.30 pm kimono wearing, origami, tasting Japanese sweets, writing your names in Japanese alphabets, travel information on Japan, etc Performance: from 2.30 to 3.30 pm Taiko (Japanese drumming) by pupils from Hillhead Primary School and the participants at Taiko Fun Workshops Date: 2 March 2013, 1pm – 3.30pm Venue: Kibble…
Discover Korean Food 115: Dr. Sook-Ja Yoon’s “Joraeng-i Dduckguk”
[Ingredients & Quantity] 500g Nonglutinous Rice, 6g (1/2tbsp) Salt, 150g~200g Water 6g (1tsp) Rich Soybean Paste, 4g (1tsp) Salt 60g (1) Egg, 0.2g Shredded Pepper 2kg (10 cups) Water Gravy: 300g Beef, 2.2kg (11cups) water Aroma Salad: 20g Spring Onion, 10g Garlic Seasoning Sauce: 3g (1/2tsp) Rich Soybean Paste, 1.1g (1/4tsp) Minced Spring Onion, 1.4g…
Discover Korean Food 114: Dr. Sook-Ja Yoon’s “Yaksun Honghap Jorim”
Yaksun Honghap Jorim is a muscle dish seasoned with a medicinal herb Sauce. Mussels contain potassium and are especially good for the: liver, bones and the muscles. [Ingredients & Quantity] 150g Mussel, 1/2 Green Chili, 1/2 Red Chili 5g Angelica Root, 5g Milk Vetch Root Seasoning Sauce: 2tbsp Soy Sauce, 1&1/2tbsp Sugar, 1/4 cup Medicinal…
Discover Korean Food 113: Dr. Sook-Ja Yoon’s “Sansu-Yuchung”
Sansu-Yuchung is a Corni honey mixed with Water, Sugar, Corni, and Honey. Corni is good for the Liver and Kidney. It is especially good for the summer tea which can be drank 2 or 3 times a day. [Ingredients & Quantity] 300g Corni, 12&1/2 cups Water 300g Honey, 1 cup Sugar [Recipe] 1. Soak the…
Discover Korean Food 112: Dr. Sook-Ja Yoon’s “Hyunmi-Gulbap”
Hyunmi-Gulbap is a Brown Glutinous Rice dish mixed with Oysters. The Oyster contains Protein, Vitamin C, Vitamin E, and Iodin (200 times more than Milk). It is good for: Hair, Fatigue, Skin, and Digestion. [Ingredients & Quantity] 1 Cup Nonglutinous Rice, 1/4 Cup Brown Glutinous Rice, 30g Pea, 20g Bean Sprout, 1tsp Salt, 2 Cups…
Discover Korean Food 111: Dr. Sook-Ja Yoon’s “Maesil-Saewoo-Gui”
Maesil-Saewoo-Gui is a Tiger Prawn dish served with a Plum Sauce. The plum keeps the body warm although it tastes sour. It helps prevent diarrhea. [Ingredients & Quantity] 4 Tiger Prawn, 1 Red Onion Plum Sauce: 2tbsp Plum Honey, 1tbsp Soy Sauce, 1/2tsp Minced Garlic, 1/2tsp Juicy Ginger, 30g Minced Onion, 1/8tst Pepper Powder [Recipe]…
Lincoln Festival of Japanese Culture 2013
The Lincoln Festival of Japanese Culture is a celebration showcasing Japanese film, music, art, food and much more. Lincoln based Blueprint: Film Foundation are organising and putting on the event with additional funding from the Japan Society and Lincoln BIG to celebrate Japanese Culture and share it with the Lincolnshire community. The main event is…
Discover Korean Food 110: Dr. Sook-Ja Yoon’s “Dulkae-Busut-Namul”
Dulkae-Busut-Namul is an Oyster Mushroom dish served with a Perilla sauce. A Perilla contains multi vitamins and unsaturated fat. It is good for: the skin, brain, memory, and blood circulation. [Ingredients & Quantity] 300g Oyster Mushroom, 5 Cups Water, 1/2tsp Salt 10g Spring Onion Seasoning Sauce: 1/2tbsp Soy Sauce, 1/2tsp Salt, 1tsp Perilla Oil, 1tbsp…
