[Food]

[Food] Gogalbi (Mackerel Ribs, 고갈비)

In the 1970s, ordinary people and university students in Busan weren't very wealthy. Even though they wanted to eat meat (beef, pork and chicken), it was not affordable for them, though fish was.

Like today, most mackerel in Korea was traded in public fish markets in Busan so citizens enjoyed eating mackerel because it was the most common and least expensive fish (as is the case today). Koreans' favorite mackerel recipe is roasting, so they usually eat roasted mackerel which Busan citizens call 'Gogalbi (Mackerel Ribs)' which is an abbreviation of 'Godeungeo Galbi (Mackerel Ribs)'. Actually mackerel doesn't have any ribs, but Koreans called it 'Mackerel Ribs' because it reminded them of roasted pork rib when mackerels are roasted with thick smoke and plenty of fat.

The Gogalbi recipe was invented in Busan. Its only difference from usual roasted mackerel is that they put some spicy sauce on mackerel for better taste. Gogalbi sauce is usually hot and spicy with lots of spicy chili and garlic.

Moreover, an important thing is that only fresh mackerels must be used for the best taste of gogalbi :) Gogalbi is often salty but gives you a smoky,savory and refreshing taste.

Bon Appétit!

 [HWPL]

[HWPL] International Webinar by Asian and African Media was hosted by HWPL! (Short News)

TheMailNews.com / Feb 15th 2021

MENAFN / Feb 14th 2021

On February 13th 2021, "Voice of Peace: Media Perspective on COVID-19 and Social Change" was co-hosted online by HWPL (Heavenly Culture, World Peace, Restoration of Light; Chairman Man Hee Lee), Risingbd of Bangladesh, The DAWN of South Sudan, PTV World of Pakistan to discuss the global response to political, economic and social issues under the COVID-19 pandemic.

More than 50 global VIPs joined the webinar and shared knowledge and thoughts for world peace under the current situation.

Dr. Javed Ali Kalholo (Senior Producer of PTV World) talked about the solidarity of countries against the menace of the virus, followed by Mr. Nabeel Tirmazi (Broadcasting Consultant & Program Manager of Asia-Pacific Institute for Broadcasting Development) underlining that the responsibility of media to inform and educate in democratic states has grown to defend people from wrong and unjust notions, apprehensions and misinformation. He emphasized the establishment of healthy journalism as the solution.

BDnewsTimes / Feb 14th 2021

GeorgiaNewsDay / Feb 15th 2021

Mr. Ibnul Qayum Sony (Senior Sub Editor of Risingbd, Actor and Independent Film Director) said that COVID-19 gave mixed results (loss of life due to economic downturn and high decrease in water pollution levels which has led to biodiversity), and Mr. Okech Francis (Deputy Editor in Chief of The Dawn Newspaper) highlighted that knowledge and skills for the future of peace and security is needed.

Mr. Supalak Ganjanakhundee (Bangkok-based Southeast Asia Analyst) and Dr. Ian Seo (General Director of HWPL) pointed out that providing insight and inspiration to the public is media's responsibility for a peaceful and democratic society.

IGIHE Rwanda / Feb 13th 2021

TheChange24.com / Feb 14th 2021

Peace!

 [Food]

[Food] Nakji (Poulp / small octopus, 낙지)

There's an exotic food in Korea as tasty as deep-fried tarantula legs in Cambodia: Nakji (poulp / small octopus), which is caught in the sea off of the west coast of the Korean peninsula. Nakji is very well-known because Koreans usually enjoy eating the moving legs of nakji, which wiggle a lot.

Even though they are cut and chopped off, their nerves are still active so their legs keep moving and wiggle. Its sucker even sticks to your insides and the roof of your mouth, which makes you feel sorry for eating them alive. I'm sure you don't have the guts to eat live nakji, so there are some alternative ways for cooking nakji :)

Given that nakji's flesh is very chewy and full of protein, it's very nice when stir-fried with spicy sauce, grilled and boiled. Nakji-bokkeum (Stir-fried spicy poulp) and Yeonpo-tang (Poulp soup) are typical dishes of nakji.

Nakji-bokkeum (Stir-fried spicy poulp) is a very spicy and savory dish,l which Koreans love eating with soju (Korean rice wine). It goes really well with pork belly, bean sprout and rice.

Yeonpo-tang (Nakji soup) is very mild, full of seafood and savory with clean soup and a lot of vegetables. It's the best choice for people who cannot eat hot and spicy food because they can enjoy nakji without any risk :)

Nakji is also named 'food for men' in Korea because it provides one with stamina and taurine which helps people recover from fatigue. No wonder many people love it :)

Bon Appétit!

[HWPL]

[HWPL] What is HWPL?

HWPL's Chairman Man-Hee Lee

Heavenly Culture, World Peace, Restoration of Light (HWPL; Chairman Man-hee Lee) is a non-governmental organization (NGO) registered in the UN Economic and Social Council and Public Affairs Bureau.

The name “Heavenly Culture, World Peace, Restoration of Light” means that the global community is transformed into a world of peace through the culture of heaven. The purpose of its establishment is to end all global conflict, achieve peace, and convey a world of peace to future generations.

Man-hee Lee (90), the founder of HWPL, is a Korean War veteran. As solutions for peace, he has advocated for “enactment of an international law to end war, and pass on the world to future generations” and 'harmony through interfaith dialogue' and 'Declaration of Peace and Cessation of War'. To this end, he has visited over 100 countries on 31 peace tours over 7 years since 2012, attracting the participation of the international community.

HWPL's activities are largely ▲enactment of an International Law (DPCW) for the establishment of peace standards in the international community ▲Comparative research and discussion of scriptures as communication for peace between religions ▲Peace education for citizens, students and future generations

The springboard for the enactment of international law was the 2014 HWPL World Peace Summit. At that time, about 2,000 political, religious, women and youth leaders from 170 countries and 200,000 members participated. People from all over the world signed a peace treaty that contained the contents of the “enactment of international law to end war” and support of “world alliance of religions” proposed by Chairman Lee. On March 14, 2016, the 10 articles and 38 clauses of the “Declaration of Peace and Cessation of War (DPCW)" was proclaimed. In July 2017, PARLACEN (Central American Parliament) adopted a resolution in support of the DPCW.

Currently, there are 253 WARP (World Alliance of Religions' Peace) offices for religious unification in 129 countries.

Peace Education has been developed and translated into textbooks, and in the first half of 2018, school officials in Georgia (February), Indonesia (May) and Israel (June) held the “2018 Peace Education Korea Training Program”.

HWPL's activities are carried out with its subsidiary, International  Peace Youth Group (IPYG), and International Women's Peace Group (IWPG) as its partner organization. IWPG was founded in September 2013, has 100 branches and, together with its 400 partner organizations worldwide, is promoting three major projects: the support and advocacy for the enactment of an international law for peace, women's peace education, and 'plant peace'. Every September, female leaders from around the world gather to discuss practical ways to achieve peace.

IPYG is a youth network that is leading the peace movement by uniting the youth from each country's civil society. It has 54,000 members from 70 branches in Korea and works with 851 organizations from 111 countries.

Peace!

 [Food]

[Food] Agwi-jjim (Steamed Monkfish, 아귀찜)

We all know that we should not 'judge a book by its cover' but people usually do when they encounter many things in the world. However, I would recommend you do not judge food by its looks, if you ever visit Korea. You will see ugly ingredients often tasting very delicious.

Agwi (Monkfish, 아귀) is a typical ugly-looking fish that is caught in the east coast of the Korean peninsula. In the past, it was usually thrown back into the sea or used as fertilizer or cooked in the form of soup for poor people, but it turned out to be an excellent seafood side dish for soju-drinkers after one old lady with a lump in her face in Masan city cooked monkfish into a steamed dish with Korean spices.

February is the best season for eating agwi-jjim (steamed monkfish) because they are usually fed up and fat before March and April, which are their breeding season. The flesh of monkfish is very chewy and full of high protein and vitamin A with abundant zinc and iron. In particular, agwi-ae (liver of monkfish) contains soft fat; its texture is very silky so people call it 'Foie gras of the sea'. Please don't miss it or others will take it before you do. Monkfish is among the most expensive fish in Korea these days.

The chopped meat of monkfish is steamed, then mixed with warty sea squirts, spicy and sticky sauce, bean sprouts and water parsley. Masan is the origin of agwi-jjim, but Gangneung is also famous for agwi-jjim that is made of freshly caught monkfish. Today agwi-jjim is a typical home meal in Gangneung. Its only difference with Masan style agwi-jjim is more shitake mushroom and water parsley.

Bon Appétit!