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Jeongwol Daeboreum

16 Feb

Daeboreum (literally “Great Full Moon”) is a Korean holiday that celebrates the first full moon of the new year of the lunar Korean calendar. This holiday is accompanied by many traditions.

One familiar custom is to crack nuts with one’s teeth. It is believed that this practice will help keep one’s teeth healthy for the year.
In the countryside, people climb mountains, braving cold weather, trying to catch the first rise of the moon. It is said that the first person to see the moon rise will have good luck all year or a wish will be granted.
Historically, people played the traditional game named geuybulnori (쥐불놀이) the night before daeboreum. They burned the dry grass on ridges between rice fields while children whirled around cans full of holes, through which charcoal fire blazed. These cans fertilized the fields and got rid of harmful worms that destroyed the new crops.

For breakfast on Daeboreum, Ogokbap (오곡밥 / 五穀밥), a five-“grain” rice consisting of rice, millet, Indian millet, beans, and red beans is served (gok includes grains and beans). This is eaten with various dried herbs. One of the special foods of Daeboreum is Yaksik (약식 / 藥食). This treat is made of glutinous rice, chestnuts, pinenuts, honey, sauce, and sesame oil.
On this day, Koreans traditionally do not give any food to dogs since it is believed that dogs that eat on this day will contract gad flies and become ill during the coming summer.

Ogokbap (오곡밥 / 五穀밥)

The most prominent ingredient in ogok-bap (오곡밥) is chapssal (찹쌀).
Chapssal (찹쌀) is glutinous rice. When glutinous rice is cooked, it becomes sticky. Despite it’s name, glutinous rice does not contain gluten. So for all of you who are on a gluten-free diet, ogok-bap (오곡밥) is perfect for you.
Pat (팥) is a type of red soybean. Red soybeans are often sweetened and consumed as a type of paste in Korean desserts. In ogok-bap (오곡밥) red soybeans are not sweetened and consumed as a bean, not as paste.
There are also black soybeans called komjung kong (검정콩). Komjung kong (검정콩) contains a lot of protein. Komjung kong (검정콩) is the most recognizable ingredient in ogok-bap (오곡밥). They are huge and scattered all throughout the ogok-bap (오곡밥).
Bori (보리), which is barley grain in English, is used to make Korean tea. Bori (보리) is also used in U.S. goods like bread and oatmeal. Bori (보리) is really healthy and known to regulate blood sugar levels.
Lastly, ogok-bap (오곡밥) contains chasusu (차수수). Chasusu (차수수) is sorghum. Sorghum is used in the US as fodder for livestock and sometimes to produce molasses in alcoholic beverages.

So those are all the grains in ogok-bap (오곡밥). As you can see, it’s really healthy. There is some salt in ogok-bap (오 곡밥), but not enough to be bad for your health. Also, ogok-bap (오 곡밥) is consumed with a stew, so it’s not consumed just in and of itself.

– 360 g (2 cups) glutinous rice
– 80 g (½ cups) black bean
– 85 g (½ cups) glutinous African millet
– 85 g (½ cups) glutinous millet
– 83 g (½ cups) sweet red bean
300 g (1½ cups) scalding water
500 g(2½ cups) boiling water
– rice water
100 g (½ cups) sweet red bean boiled water
500 g(2½ cups) water
10.5 g (¾ tbsp) salt
1. Wash the glutinous rice, soak in water for 30 min. and drain water on a strainer for 10 min. (440 g).
2. Wash the black bean, soak in water for 3 hours and drain water on a strainer for 10 min. (140 g).
3. Wash the glutinous African millet by rubbing until washing water to be clear, soak in water for 1 hour, and drain water on a strainer for 10 min. (120 g).
4. Wash the sweet red bean and remove foreign elements, drain water on a strainer for 10 min.
5. Wash the glutinous millet and drain water on a strainer for 10 min. (114 g).
Steps :
1. Put sweet red bean and scalding water into the pot, heat it up for 2 min. on high heat. When it boils, discard the scalding water. Add fresh water to the sweet red bean, heat it up for 3 min. on high heat. Lower the heat to medium, boil for 20 min. taking care the bean not to be burst, drain through a strainer (131 g). Prepare rice cooking water with sweet red bean boiled water after adding water and salt.
2. Put the rice, black bean, glutinous African millet, sweat red bean and rice water into the pot.
3. Heat it up for 2 min. on high heat. When it boils, continue to boil for another 3 min. Lower the heat to medium, add glutinous millet and boil it for 10 min. When the rice become sodden, lower the heat to low, steam for 13 min. Turn the heat off, and let it sit there for 10 min. more to be well-done.
4. Mix them with scoop thoroughly and serve in a bowl.

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(Drama) Dae Jang Geum (Jewel in The Palace)

16 Feb

Dae Jang Geum (Hangul: 대장금; Hanja: 大長今; RR: Dae Jang-geum; MR: Tae Chang-gǔm; literally The Great Jang Geum, aired in the United States as Jewel in the Palace) is a 2003 TV series directed by Lee Byung Hoon and produced by South Korean TV channel MBC(Munhwa Broadcasting Corporation).

Also known as Jewel in the Palace
on the AZN Television broadcast
Genre Historical fiction
Format Television drama
Created by Kim Yeong-Hyeon
Starring Lee Young Ae
Ji Jin-Hee
Hong Ri-Na
Im Ho
Im Hyeon-Sik
Geum Bo-Ra
Yang Mi Kyeong
Gyeon Mi-Ri
Jo Kyeong-Hwan
Lee Hee-Do
Yeo Woon-kay
Park Yeong-Soo
Park Eun-Hye
Park Jung-Sook
Opening theme Changryong
Ending theme Onara
Country of origin South Korea
Language(s) Korean
No. of episodes 54
Executive producer(s)

Lee Byeong-Hoon
Director = Kim Keun Hong (김근홍)
Camera setup Multi-camera
Running time Approximately 1 Hour
Original channel MBC (South Korea)
Picture format 1080i HDTV
Original run September 15, 2003 – March 30, 2004

Dang Jang Geum (Jewel in The Palace) focuses on the life of Jang-geum (played by Lee Young Ae), the first female royal physician in the Joseon Dynasty in Korea. The main theme is her perseverance, as well as the portrayal of traditional Korean culture, including Korean royal court cuisine and medicine.

Dae Jang Geum, is one of the most popular Korean drama of all time. Jewel in the Palace continues the popularity and addiction of Korean dramas which starts with dramas such as Winter Sonata and All About Eve.

Jewel in the Palace has also sparked tourism in Korea, with lots of visitors from all over the world visiting Korea. There is a dedicated Dae Jang Geum theme park where you can revisit the making of the drama.

Historical notes
Dae Jang-Geum was documented in the Annals of Joseon Dynasty, as well as a medical document of the time. However, descriptions and references of her were scarce and mostly brief. Many assert that Dae Jang-geum was the first female royal physician of the king in Korean history. Throughout the intervening five centuries, the Republic Of Korea’s Presidential physicians have been always male. An alternative explanation is that Dae Jang-Geum is merely a fictional figure drawn from various references of female doctors in the Annals. Dae Jang-geum is the only female physician to have been the King’s personal physician, and title of “Dae” (Great) was bestowed to her name (Dae Jang-Geum means Jang-Geum the Great).

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(Cuisine) Korean Recipe : Bibimbap

16 Feb

Ingredients :
Cooked rice
a package of bean sprouts
a bunch of spinach
2 small size of zucchinis
5-7 Shiitake mushrooms
fern brakes (kosari)
200 grams of ground beef (about half a pound)
1 small carrot, eggs
soy sauce, hot pepper paste, garlic, sesame seeds, sesame oil, and vegetable oil

Recipe :
Arrange everything on a platter.

1. Cook rice. You can use a rice cooker or a stainless pot.
2. Next, you need to prepare a large platter to put all your ingredients on. Rinse your bean sprouts 3 times and put them in a pot with a cup of water. Add 1 ts of salt and cook for 20 minutes. Drain water and mix it with 1 clove of minced garlic, sesame oil and a pinch of salt.
3. Put it on the platter.
4. Put your spinach in a pot of boiling water and stir it for a minute. Then rinse it in cold water a few times and squeeze it lightly. Mix it with a pinch of salt, 1 ts of soy sauce, 1 clove of minced garlic and sesame oil. Put it on the platter
5. Cut 2 small size zucchinis into thin strips, sprinkle them with a pinch of salt, and then mix them together. A few minutes later, sauté them in a pan over high heat. When it’s cooked, it will look a little translucent. Put it on the platter.
6. You can buy soaked and cooked “kosari” at a Korean grocery store. Prepare about 2 or 3 cups of kosari for this 4 servings of bibimbap. Cut it into pieces 5-7 cm long and sauté in a heated pan with 1 ts of vegetable oil. Stir and add 1 tbs of soy sauce, 1/2 tbs of sugar, and cook them for 1-2 minutes. Add sesame oil. Put it on the platter.
7. Slice shitake mushrooms thinly and sauté with 1 ts of vegetable oil. Add 2 ts of soy sauce and 1 or 2 ts of sugar and stir it for 2 minutes. Add some sesame oil, and put it on the platter.
8. On a heated pan, put some oil and 200 grams of ground beef and stir it. Add 4 cloves of minced garlic, 1 tbs of soy sauce, 1/2 tbs of sugar, a little grounded black pepper, and sesame oil.
9. Put it on the platter.
10. Cut a carrot into strips, sauté it for 30 seconds and put it on the platter.
11. prepare eggs with sunny side up.
12. Put your rice In a big bowl, and attractively display all your vegetables and meat t. Place the sunny side up egg on the center.
13. Serve it with sesame oil and hot pepper paste.
14. Lastly, mix it up and eat!

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