[Food]

[Food] Geonppang (건빵, Hardtack)

I'm so sure that anyone who has done military service for their country can not forget this little, hard buddy. Even though you get sick of this little thing, you're not exempt because this buddy is the food most frequently eaten during the time of military service.

Geonppang (건빵, hardtack) is very hard, super dry but sweet and savory. It's usually made of flour but can be cooked with barley, brown rice and sesame for better taste and texture.

It is believed that hardtack originates from ancient Egypt, and was eaten by many soldiers in ancient history. The modern form, 'geonppang', that is usually eaten in Korea today was actually invented in Japan in 1904. The Japanese army invented 'ganpan (hardtack in Japanese)' to supply food to their soldiers.

When you first join the army, geonppang is the first friend that you become familiar with. This light, dry snack in a small plastic bag fits easily into your pocket and is easy to take out from your pocket to eat too, no matter the time or place. I remember eating 2-3 bags of geonppang daily during outdoor strategic training.

When I did my military service near DMZ (Demilitarized Zone) near the boundary with North Korea, I remember one very cold and snowy day. On the evening that day, my soldiers and I realized that it was the birthday of our army surgeon, who was our superior (I served as an emergency medic in the Korean army). Again, it was a very cold and snowy day. We couldn't drive any car down to the market in the nearby village because it would take too much time (more than 2 hours) and the mountainous supply road was already frozen, which was very risky.

So we put our heads together to arrange a birthday party with a cake to our dear surgeon. We brought out 6-7 bags of geonppang (hardtack) and ran to the kitchen of the mess hall. We explained our birthday party plan for the surgeon to army cooks, and they were happy to join our plan. We ground (crushed) geonppang with our bombproof helmet to make grain powder out of geonppang, and whipped egg yolk in the snow to make sweet and white cream. We made cake dough with geonppang powder and baked a small cake with a microwave (there was no oven, sadly). Then we topped the cake with white cream from the egg yolk. Everything was complete.

My soldiers and I went to the surgeon's office, knocked on the door and said "Sir, we've got some problems. You need to see this, sir."

The surgeon came out of his office with a cranky face which turned surprised and happy when we shouted "Happy Birthday, Sir!" We sang him a birthday song. He was a usually taciturn and brusque man, but he responded, "I'm very touched", blushing at his surprise birthday party.

Yeah, he must've been surprised because he couldn't think we could make a cake out of dry, tasteless and hard geonppang...but you know, you can do anything with a few ingredients and a strong soldier-like spirit.

Some years later, the surgeon moved to an army hospital in metropolitan city. Before I was discharged from the army, I met him by chance at the army hospital he was working in, and he said, "That was the one of the most touching moments in my life".

Geonppang is a very simple snack (it tastes better when it's deep fried and sugar-coated) but it's a very special friend to many people in Korea :)

Bon Appétit!

 [Food]

[Food] Osam Bulgogi (오삼불고기, Squid and Pork Belly Bulgogi)

Americans who usually live in Hawaii and the east and west coasts enjoy a dish called 'Surf and Turf' which is a combo of seafood and meat, cooked lobster and thick juicy steak.

In Korea, there is a combo dish of seafood and meat, too, though it's not as fancy as lobster and grilled steak. It's a very popular and liked common dish that you can enjoy in most Korean restaurants.

It's a combo of stir fried squid and pork belly in spicy chili sauce which Koreans call Osam Bulgogi (O for Ojing-uh - Squid in Korean, and Sam for Samgyeopsal - Pork belly). It means Bulgogi is made of squid and pork belly, but is spicy. Bulgogi usually means stir fried soy-sauce marinated meat but it can also mean spicy stir fried meat.

Osam bulgogi was first invented in a restaurant in Daegwallyeong Pass, Pyeongchang city, which is a gateway between the eastern and western regions of Gangwon. Fresh squid from the East Sea and pork, vegetables and mushroom from the western region of Gangwon were cooked into Osam Bulgogi with a spicy sauce that most Koreans love.

The chewy and savory taste of squid goes very well with juicy pork and fresh vegetables. It's one of the best side dishes for liquor and rice. Although I'm not a big fan of squid, I like to eat osam bulgogi for lunch :)

If you want to indulge in fresh seafood and juicy meat, how about osam bulgogi today?

Bon Appétit!

 [Food]

[Food] Dotorimuk (도토리묵, Acorn Jelly)

The Korean peninsula is a land full of mountains from top to bottom, so it's only natural that many natural products from trees in mountains have become major ingredients for peoples' daily diet.

Acorn has been one of the typical ingredients eaten by Koreans since time immemorial. Koreans soak acorn into water for more than 20 days to remove its austere, bitter and tannin taste, and grinds it into fine powder for cooking.

Acorn powder is mixed with water and boiled for more than 8 hours with continuous stirring, which requires long and heavy labor. Today, this labor is substituted with a machine in a factory.

Acorn jelly is a typical Korean dish that has been eaten by all Koreans regardless of economic or social status. Whenever there was a severe famine, everyday Koreans would climb mountains to harvest acorn to eat instead of grains.

Acorn jelly is usually mixed with soy-sauce, chili powder and fresh vegetables to become 'Dotorimuk muchim (Seasoned Acorn Jelly Salad)', which is a great side dish and snack for liquor. It can also be topped on rice and hot soup to become 'Mukbab (Rice with Acorn Jelly in Hot/Cold Broth)'.

Freshly made dotorimuk ('Acorn Jelly') is very chewy, firm, nutty and savory. Acorn detoxes your insides, protects the stomach and intestines, stimulates appetite, recovers fatigue and prevents everyday diseases. So it is a very popular food for vegetarians and the diet-conscious in Korea.

If you are on a diet or detox, how about trying acorn jelly? :)

Bon Appétit!

 [Food]

[Food] Gogiguksu (고기국수, Meat Noodles)

Koreans served noodles with anchovy stock to guests to celebrate marriage or birthday or any good occasion because long noodle meant 'long live'. Meanwhile in Jeju Island, which is the most famous Korean tourist land in far south of Korea, people served steamed pork instead of noodles. However they served steamed pork with noodles since 1910~1920 A.D. when they started to produce noodles.

As beautiful as the scenery of Jeju Island is, Jeju Island's pork his of very high quality (and even today) without the gamey and foul smell, so they proudly serve noodles with high-quality pork. Today this noodle is called Gogiguksu (고기국수, Meat Noodles) and is a typical Jeju Island gourmet, followed by Jeju Island's half-dried tile fish and tangerine.

Gogiguksu is a very simple yet delicious dish. Put cooked noodles into thick and savory pork stock, and slice thick steamed pork to be topped on noodles. Savory, meaty and stodgy noodle with soft pork.

If you are a meat lover, how about trying gogiguksu when you visit Korea? Although you may not be a big fan of noodle soup, I'm sure that you will like it :)

Bon Appétit!

[Food]

[Food] Muneo (문어, Octopus)

Octopus is the symbol of a villain in western culture but it's a symbol of fortune and taste in Korean culture. Due to its boneless, eight-legged and countless sucking discs, you may think octopus is disgusting, but you may change your mind after tasting fresh octopus :)

Octopus lives in the Pacific, Indian and Atlantic oceans. The smallest octopus grows less than 3cm while the biggest kind of octopus (Giant Pacific Octopus) grows as large as 10m and weighs 272kg. This interesting 'cephalopod' is very clever; as smart as a dog (according to some ichthyologist), and is a master of camouflage.

Nevertheless, octopus is a very delicious seafood to Koreans. Koreans prefer octopus to be parboiled to give a tender, chewy and fresh taste which is a contrast to squid or calamari. Octopus is usually caught in the East Sea with Yeongju city in Gyeongbuk province being the most famous city for octopus. There are so many shops and restaurants that sell fresh or parboiled octopus in Yeongju Central Market :)

It may feel slimy and slippery in your mouth, but it will surprise you as you slowly chew it. I didn't like octopus either, but now I'm very fond of it after first tasting parboiled octopus a few years ago :)

If you can find any edible and affordable octopus in your market, take it home and parboil it :) Slice them into thin pieces, with soy sauce, vinegar or sour and spicy sauce (e.g. sriracha sauce) :) Enjoy.

Bon Appétit!

 [Food]

[Food] Hoedeopbap (회덮밥, Raw Fish Bibimbap)

Culture is a way of life so it always changes, flows elsewhere and forms new cultures. We can even think of 'stem culture' (this is beginning to sound somewhat like a virus!). Hoedeopbap(회덮밥, Raw Fish Bibimbap) is a result of Korean and Japanese food culture; born of raw fish and topped rice (Japanese) and bibimbap (Korean mix rice). I'm sure that the Japanese never thought Koreans would bring culture into their country and make it into bibimbap.

It's a very simple, quick, tasty and exotic (for non-Koreans) food. Grab a bowl containing steamed rice, chop vegetables (carrot, pickled radish, cabbage, lettuce, roasted sea weed, cucumber etc.) and put them into the bowl. Also, top it with raw fish (or raw seafood likewise squid, calamari, shrimp, prawn etc.). The most important ingredient to spice it up is chogochujang(초고추장, sour Korean chili paste). You can buy pre-made chogochujang or make it yourself by mixing Korean chili paste and vinegar. Koreans prefer to dip raw fish fillet so it's a given that they'll use chogochujang even for hoedeopbap.

Hoedeopbap is a typical dish found in every seafood restaurant in Korea. They usually use shark fillet cubes, squid, calamari, salmon, sole, flounder, rock fish, sea squirt and flying fish roe for everyday hoedeopbap. Abalone, octopus, sea urchin roe and tuna are added to make expensive hoedeopbap. However, it's surprising that no one knows who and how hoedeopbap was made in Korea for the very first time. Regardless, there's no doubt that hoedeopbap is one of the most popular seafood dishes in Korea :)

Bon Appétit!

 [Food]

[Food] Myeongranjut (명란젓, Salted Pollack Roe)

From ancient times, Koreans have been very good at making salted or pickled or fermented food with vegetables and seafood. Kimchi is the world famous and the most popular dish in among them. However Koreans have more dish that they enjoy on their meal table :)

Myeongranjut (명란젓, salted pollack roe) is very typical dish of Korean side dish and salted food which assumed to be eaten by Koreans since the 19th century. Koreans manufacture, cook and eat wall-eyed pollack in so many ways, and myeongranjut is one of them. It's roe of fresh pollack, it's washed in salt water then seasoned with minced garlic, spicy red pepper powder and salt. They are stored in any jar or pot to be fermented for about two weeks.

It tastes fresh, salty and flavor of sea. Koreans usually serve it with sesame oil and sesame to add savory flavor on it, and eat it with hot steamed-rice. It is originated in Korea but many people usually know it's Japanese food which is definitely wrong. Myeongranjut was known to Fukuoka of Japan in 1949 by Korean-Japanese who was born in Busan. Myeongranjut is called 'Mentaiko' in Japan, and it's local specialty of Fukuoka today.

Today, it's being used in many style of dish by many cooks. It's cooked in many ways to be used in even in bakery, pasta, stew and more.

I personally loves aglio e olio with myeongranjut topping on it and roasted myeongranjut :) It usually tastes salty and marine, but you may don't like it if you are not a fan of seafood :)

Bon Appétit!

[Food]

[Food] Kimchijjim (김치찜, Steamed Kimchi and Pork)

As you may already know, Kimchi is, for most, the soul food of Korea. Today, I cooked Kimchijjim (김치찜, Steamed Kimchi and Pork) at home for dinner. I used fully fermented kimchi and pork (front leg). 

Prepare ingredients :) Pork (Pork belly is the best for this dish but I used front leg because it's cheaper and more cost-effective), fermented kimchi, onion, spicy chili, dried kelp and anchovy, minced ginger and garlic, salt, pepper, soju (Korean distilled liquor, though you may use any white wine)

Grab dried kelp and anchovy, boil them in a pot to make stock :)

Chop other ingredients while the stock is being boiled.

Chop kimchi, onion, spring onion and spicy chili

Fully fermented kimchi smells sour, sea-like and milky

Marinate pork with salt, pepper, minced ginger and soju. They will help make the pork tender.

Put pork, kimchi and the stock into a big pot and boil for 20 mins :)

Then put chopped onion and minced garlic, and boil it at once. Add chopped spring onion and spicy chili, and boil it again to finish :)

Then put chopped onion and minced garlic, and boil it at once. Add chopped spring onion and spicy chili, and boil it again to finish :)

 

Bon Appétit!