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Discover Japanese Food #3: Atsuko’s "Dashimaki Tamago" (THE EAST Campaign in Association with Atsuko’s Kitchen)

Discover Japanese Food #3: Atsuko’s "Dashimaki Tamago" (THE EAST Campaign in Association with Atsuko’s Kitchen)

Dashimaki is a great dish for packing into your bento (lunchbox). It’s made with dashi, making it soft and juicy. You can serve it with grated daikon (white long radish) and soy sauce, or mayonnaise. The sweet egg roll found on top of Nigiri sushi is made with the same method, but it is much […]

Discover Korean Food #9: Dr. Sook-Ja Yoon’s "Tangpyeongchae" (THE EAST Campaign in Association with The Institute of Traditional Korean Food)

Discover Korean Food #9: Dr. Sook-Ja Yoon’s "Tangpyeongchae" (THE EAST Campaign in Association with The Institute of Traditional Korean Food)

Tangpyeongchae is a dish made of jellied mung beans, sprouts, beef, watercress, and eggs. It is sweet and sour in taste, rich in nutrition and harmonized with colors from the meat and vegetables. The name ‘tangpyeongchae’ came about when the dish appeared on the table for the first time, during discussions of tangpeongchaek (unbiased policy) […]

Discover Japanese Food #2: Atsuko’s "Kinpira" (THE EAST Campaign in Association with Atsuko’s Kitchen)

Discover Japanese Food #2: Atsuko’s "Kinpira" (THE EAST Campaign in Association with Atsuko’s Kitchen)

On a sunny day, why not take a bento (lunch box) to have a picnic in the park. Kinpira is a style of dish using crunchy vegetables and basic Japanese seasonings. It’s a great idea for your bento box, as it’s a simple and quickly cooked dish. Renkon is the rhizome of the lotus plant […]

Discover Korean Food #8: Dr. Sook-Ja Yoon’s "HONGWHA-ADLAY RICE" (THE EAST Campaign in Association with The Institute of Traditional Korean Food)

Discover Korean Food #8: Dr. Sook-Ja Yoon’s "HONGWHA-ADLAY RICE" (THE EAST Campaign in Association with The Institute of Traditional Korean Food)

Hongwha-Adlay rice is plain cooked rice with Hongwha and Adlay. Hogwha is good for people who have problems with blood circulation. It also cures blood clotting after giving birth. The Hongwha seeds are known to help join broken bones and also assist those, whose bone structure is weak at birth, by strengthening them noticeably. They […]

Discover Korean Food #7: Dr. Sook-Ja Yoon’s "Japchae" (THE EAST Campaign in Association with The Institute of Traditional Korean Food)

Discover Korean Food #7: Dr. Sook-Ja Yoon’s "Japchae" (THE EAST Campaign in Association with The Institute of Traditional Korean Food)

Japchae is a dish mixed of potato starch noodles with various stir-fried vegetables. Japchae is served without fail on holidays and traditional ceremonial days. The name “japchae” (sundried vegetables) came about because it is mixed with various vegetables. ◎ Ingredients & Quantity * 50 g beef (top round), 10 g (2 sheets) brown oak mushrooms, […]

Discover Japanese Food #1: Atsuko’s "Chirashizushi" (THE EAST Campaign in Association with Atsuko’s Kitchen)

Discover Japanese Food #1: Atsuko’s "Chirashizushi" (THE EAST Campaign in Association with Atsuko’s Kitchen)

There are many types of sushi, but when it comes to having a celebration or party at home, you can’t beat Chirashizushi. Chirashizushi means ‘scattered sushi’, and is based on sushi rice, mixed with a combination of your favourite ingredients. For the perfect Chirashizushi, you will need to start by making the perfect sushi rice: […]

Discover Korean Food #6: Dr. Sook-Ja Yoon’s "Bulgogi" (THE EAST Campaign in Association with The Institute of Traditional Korean Food)

Discover Korean Food #6: Dr. Sook-Ja Yoon’s "Bulgogi" (THE EAST Campaign in Association with The Institute of Traditional Korean Food)

Bulgogi is a dish barbecued of thinly sliced beef that is pre-marinated with various seasonings on a hot barbecue pan. Bulgogi has been popular since the 1950s when the beef was served in thin slices to make it more tender and cut down the waiting time for diners. ◎ Ingredients & Quantity * 300 g […]

PEOPLE 6#: Dr. SOOK-JA YOON, DIRECTOR OF THE INSTITUTE OF TRADITIONAL KOREAN FOOD

PEOPLE 6#: Dr. SOOK-JA YOON, DIRECTOR OF THE INSTITUTE OF TRADITIONAL KOREAN FOOD

In January 2009 in Seoul I had the pleasure of meeting a gracious lady-Dr. Sook-Ja YOON-who is the foremost authority in South Korea for the making of traditional Tteok, cakes, cookies and for her knowledge of the varieties of tea available. Dr. Sook-Ja YOON was born in GAESUNG-now in North Korea-and comes from an intellectual […]

London United Korean Fan Club

London United Japanese Fan Club