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Discover Korean Food 152: Dr. Sook-Ja Yoon’s “Baek-kimchi, White Cabbage Kimchi”

Discover Korean Food 152: Dr. Sook-Ja Yoon’s “Baek-kimchi, White Cabbage Kimchi”

Baek-kimchi is a type of Kimchi made of brined Korean cabbage that is fermented with various seasonings and garnishes. It does not contain ground red pepper so it is white in color and not spicy. Baek-kimchi cannot be stored for a long period of time due to the absence of ground red pepper as a […]

Discover Korean Food 151: Dr. Sook-Ja Yoon’s “Sambaek Cho Deodeok Jorim”

Discover Korean Food 151: Dr. Sook-Ja Yoon’s “Sambaek Cho Deodeok Jorim”

Sambaek Cho Deodeok Jorim is a Codonopsis lanceolata boiled down dish mixed with Saururus chinensis and seasoning sauce. Codonopsis lanceolata is good for lung and stomach but not recommended for people with very low temperature. [Ingredients & Quantity] 300g Codonopsis lanceolata, 2cups water, 1/4tsp salt 5g Saururus chinensis, 1/2cup water 1/2tsp sesame oil * Seasoning […]

Discover Korean Food 150: Dr. Sook-Ja Yoon’s “Bindaetteok, Mung Bean Pancake”

Discover Korean Food 150: Dr. Sook-Ja Yoon’s “Bindaetteok, Mung Bean Pancake”

Bindaetteok is a savory pancake made of ground mung beans, meat, vegetables and Kimchi. It was originally used as the supporter for the oil-fried meat on a large dining table. Later, it became a delicious-looking food for a binja (pauper), so it was named ‘binjatteok’ (pauper’s cake). [Ingredients & Quantity] 90 g (½ cups) thin […]

Discover Korean Food 149: Dr. Sook-Ja Yoon’s “Mu Saeng Chae”

Discover Korean Food 149: Dr. Sook-Ja Yoon’s “Mu Saeng Chae”

[Ingredients & Quantity] 250g (¼) Radish 2.2g (1tsp) Chilli powder Seasoning sauce: 6g (½tbsp) Salt, 20g (1⅔tbsp) Sugar, 4.5g (1tsp) Minced spring onion, 2.8g (½tsp) Minced garlic, 1g (¼tsp) Minced ginger, 2g (1tsp) Sesame salt, 25g (1⅔tbsp) Vinegar [Preparation] 1. Clean the radish; cut it into 6~7cm long, and 0.2cm wide and thick. 2. Make […]

Discover Korean Food 148: Dr. Sook-Ja Yoon’s “Jeungpyeon, Rice Wine Cake”

Discover Korean Food 148: Dr. Sook-Ja Yoon’s “Jeungpyeon, Rice Wine Cake”

Jeungpyeon is a type of rice cake made by kneading rice powder with milky rice wine, garnishing it with jujubes, chestnuts, pine nuts and stone mushrooms, and then steaming it in a cake mold. Jeungpyeon is a good rice cake for the summer because it is fermented with wine, and does not spoil easily. It […]

Discover Korean Food 147: Dr. Sook-Ja Yoon’s “Dduk San Juk”

Discover Korean Food 147: Dr. Sook-Ja Yoon’s “Dduk San Juk”

Dduk San Juk is a beef skewer dish with a rice cake. It is a popular dish on New Year’s day in Koreaa. [Ingredients & Quantity] 250g Rice cake 130g Beef 26g (2tbsp) Vegetable oil, 8 Skewer, 6g (1tbsp) Pine nut powder Seasoning sauce1: 6g (1tsp) Soy sauce, 2g (½tsp) Sugar, 2.3g(½tsp) Minced spring onion, […]

The 14th Japanese Matsuri 2014

The 14th Japanese Matsuri 2014

The 14th Japanese Matsuri will be orgnaised by Japanese Matsuri for Glasgow, a recognised Scottish charity (SC034172), which aims to provide a Japanese festival for all, regardless of their backgrounds. 1 to 2.30pm : Japan Experience corner for visitors to put on kimono, write their names in Japanese alphabets, try origami, and sample Japanese sweets. […]

Discover Korean Food 146: Dr. Sook-Ja Yoon’s “Dalrae Doen Jang Jji Gae”

Discover Korean Food 146: Dr. Sook-Ja Yoon’s “Dalrae Doen Jang Jji Gae”

Dalrae Doen Jang Jji Gae is a soy bean paste soup added with a wild rocambole. A wild rocambole is used for appetiser in spring. And it is also good for insomnia. [Ingredients & Quantity] 150g wild rocambole, 200g (½) bean curd, 30g (2) green chilli 20g (1) red chilli, 20g spring onion 900g (4½ […]

London United Korean Fan Club

London United Japanese Fan Club