Home » Archives by category » Food (Page 22)

Discover Korean Food #14: Dr. Sook-Ja Yoon’s "Hobaktteok" (THE EAST Campaign in Association with The Institute of Traditional Korean Food)

Discover Korean Food #14: Dr. Sook-Ja Yoon’s "Hobaktteok" (THE EAST Campaign in Association with The Institute of Traditional Korean Food)

Hobaktteok is a type of rice cake made with non-glutinous rice powder and steamed pumpkin flesh. Tteok is a grain cuisine and has a long history in Korea. It can be served as a main dish to substitute for rice, or as a special food for a festive day or birthday. There are various kinds […]

Discover Korean Food #13: Dr. Sook-Ja Yoon’s "Samultang" (THE EAST Campaign in Association with The Institute of Traditional Korean Food)

Discover Korean Food #13: Dr. Sook-Ja Yoon’s "Samultang" (THE EAST Campaign in Association with The Institute of Traditional Korean Food)

This soup is good for curing blood diseases. The danggiy (angelicae) root nourishes blood and controls menstruation. It is also good for the weak constitution caused by amenia, and effective to curing bruise, tumor and pain. Another ingredient, the sukjiwhang (rehmanniae), also nourishes blood and yin elements so that the symptoms of dizziness with the […]

Discover Japanese Food #6: Atsuko’s "Kinoko okowa" (THE EAST Campaign in Association with Atsuko’s Kitchen)

Discover Japanese Food #6: Atsuko’s "Kinoko okowa" (THE EAST Campaign in Association with Atsuko’s Kitchen)

Okowa, means a type of rice dish made with mochigome, or sweet rice. It has an extra sticky texture, much more than normal rice. It is also used for making mochi (rice cake). You can use only mochigome for this recipe but I suggest using half mochigome, and mix with half normal Japanese rice. This […]

Discover Korean Food #12: Dr. Sook-Ja Yoon’s "Mul-naengmyeon" (THE EAST Campaign in Association with The Institute of Traditional Korean Food)

Discover Korean Food #12: Dr. Sook-Ja Yoon’s "Mul-naengmyeon" (THE EAST Campaign in Association with The Institute of Traditional Korean Food)

Mul-naengmyeon is a dish of buckwheat noodles in chilled broth that is garnished with radish Kimchi, pickled cucumber, Korean pear and slices of pressed beef. Originally it was had thin ice over it and was served in the winter, but nowadays people enjoy this dish all year round. *Ingredients * 400 g buckwheat noodles (dried), […]

Discover Korean Food #11: Dr. Sook-Ja Yoon’s "Baekbongryeong Salad" (THE EAST Campaign in Association with The Institute of Traditional Korean Food)

Discover Korean Food #11: Dr. Sook-Ja Yoon’s "Baekbongryeong Salad" (THE EAST Campaign in Association with The Institute of Traditional Korean Food)

This salad is a mix of mountain herbs, sea food and white hoelen sauce, and good for lessening excessive stresses of the girl at puberty. The white hoelen, which is also called white pine punglyeong, grows on the root of the pine tree after its stem has been cut off. It helps the metabolism of […]

Discover Japanese Food #5: Atsuko’s "Goma ae" (THE EAST Campaign in Association with Atsuko’s Kitchen)

Discover Japanese Food #5: Atsuko’s "Goma ae" (THE EAST Campaign in Association with Atsuko’s Kitchen)

Goma ae is a type of ‘aemono’ – these are cold side dishes, often made with vegetables and a dressing. One typical aemono is called ‘goma ae’, which means sesame dressing mixed with green vegetables. The sesame dressing used here is also suitable for other ingredients such as broccoli, carrots, or spinach. You can also […]

Discover Korean Food #10: Dr. Sook-Ja Yoon’s "Chicken Salad" (THE EAST Campaign in Association with The Institute of Traditional Korean Food)

Discover Korean Food #10: Dr. Sook-Ja Yoon’s "Chicken Salad" (THE EAST Campaign in Association with The Institute of Traditional Korean Food)

This dish is made with the fat-less chicken breast and vegetables seasoned with apricot seed sauce. The apricot seed, which tastes sour, helps warm our body. When the lungs are dry, it helps moisten them and also increase moisture in our body, especially in the stomach. *Ingredients * chicken breast 300g, sake 1 tea spoon, […]

Discover Japanese Food #4: Atsuko’s "Okara Croquette" (THE EAST Campaign in Association with Atsuko’s Kitchen)

Discover Japanese Food #4: Atsuko’s "Okara Croquette" (THE EAST Campaign in Association with Atsuko’s Kitchen)

Okara is a great by-product from the soy milk making process. It is the solids from the soy beans, which are left behind after the milk has been filtered away. It is high in protein and low in fat, and has many uses in a variety of dishes. In Japan, tofu shops will give okara […]

London United Korean Fan Club

London United Japanese Fan Club