Do You Want Delicious Jeonju Bibimbab ? - Information

There are various different Bibimbab according to location in Korea which has been developed and localized depend on their each atmosphere and products. For example Jeonju Bibimbab is slightly different from Jinju Bibimbab even they are located within same province. They are principally same but cooking with beef leg bone broth and more bean shrouds use in Jeonju Bibimbab. We could not so easily and simply which one is what difference. Anyway I will briefly introduce Jeonju Bibimbab here this time. There is behind story of Bibimbab why and when they introduced to people at Jinju Fort Castle which was surrounded and attacked by Japanese (35,000 solders) infiltration in Joseon Dynasty on June in 1593 and final feast dinner with residing people inside the Castle since they would surrender to Japanese next day. They were running out necessary bowel or dishes for final feast. Therefore they decided to mix all in one bowl with vegetables and sauces and ingredients. This has been introducing as mixed rice as Bibimbab. 

1.   Select Steamed Best Rice for Bibimbab

It is recommended as a best price for steamed rice which has less sticky, higher

elasticity and bigger size comparing to ordinary steamed rice most Korean tended

to eat every day at home. But steamed rice shall be different from this ordinary rice

which it keep the shape of steamed rice after mixture with other ingredients

and source. Followings are some standard introduction to people as guidance.

   

1-1)      How to Select Good Rice  

It is an important thing you should select a good rice not only which is opaque white color and shining but also which shape is plump shape and uniformly sized. It should not give out bad smell with old staying rice. You would better check the date of when they polished rice and select rice polishing as closing as present.

1-2)      How to Prepare Foreleg Broth

You first of all have to select a good cow foreleg for the preparation of best foreleg broth. Good foreleg bone shall consist with minimum cavities at cut phase of foreleg which means close density inside bone and which color shall be milky white color at the surface. If this color turns out as yellow, this foreleg is not fresh or long time passing after slaughter. You may buy foreleg bone 3 kg, other bone 2 kg for 4 to 5 personnel.  

l  Please keep sunk foreleg bone and other bone together for 3 to 4 hours with cold water in order to remove blood inside the bone. You should regularly change cold water to new cold water with one hour interval.

l  When no more blood resolved at the cold water, you should keep sunk these bones with cold water mixing with Soju containing about 20% alcohol for half an hour in order to remove typical cow bone sell.

l   You could now preliminarily boil these bone with enough new water boil for 20 minutes to remove impurity inside bone which is not removed under cold water soaking and throw out these preliminary boiling for completely removing possible remaining impurities inside bone. But you should keep all bones and carefully wash with cold water, no drop anything during this washing.

l  You could now enter real cooking as 2^nd stage for boiling these bones for 4 hours. Please take out this broth to proper ware and pour new cold water to bone pot and boil for another 4 hours as entering into 3^rd stage. You should mix 2^nd stage broth with 3^rd stage broth as soon as finished 3^rd stage boiling works. We could filter this broth with cloth or sieves for collecting solids like bone particles or some tendon or meat particle and so on.

l  You should keep this broth at refrigerator for some times and could find fat deposited on surface. Please remove this fat with proper tools like spoon.

l  You could now prepare cooking liquid mixing foreleg broth “one cup” and water (half cup” ratio. We call this is cooking liquid for Bibimbab steamed rice

  

I think you might be hard to prepare good foreleg broth at home in accordance with 

above procedure. You could then alternatively buy readymade foreleg broth at

supermarket which would possibly be closer to this quality level.

1-3)      How to Cook the Rice

You should keep the rice well sunk with water for half an hour in summer and an

hour in winter and take it on proper mesh for removing water on the rice. Please

cook selected rice with cooking liquid at one to one volume ratio. If you use multi

grains, you should add more cooking liquid by 30% in volume.

If you use electric rice cooker, you could simply follow instruction according to

Instruction manual. If you use rice pot, you should cook under high temperate

heating for 10 minutes and would see rice pot looking just over flow and then

drop down medium temperature heating and keep it for 5 minutes. When external

cooking liquid at pot looks subside, you should turn down low temperature heating

and keep it for 10 minutes. Please turn off cooking after that and mix rice regularly

inside rice pot and keep it for 5 ~ 10 minutes more. Thereafter you could pleasantly

help yourself.      

2.   How to Prepare Good Bean Red Pepper Paste for Bibimbab

Bibimbab could be deliciously mixed with pure bean red pepper paste without any ingredients or additives. But you could remarkably upgrade this taste with some ingredients. If anybody want refreshed feel without bean red pepper flavor, they have to use following premium bean red pepper paste. # Mixing process 1)    All materials shall be mixed together but bean red pepper paste and cider at first. You could pour mixed one to suitably big bowl and remix remaining one to one time by one time. 2)    As soon as finished mixing works, you should properly add bean red pepper paste and cider to each bowl taking into account original ratio sated above table.

3.    How to Prepare Row  Beef  Sashimi

You should for 4 personnel prepare meat (250gr), half piece of pear and ingredients as soy sauce 1 full spoon, sugar 1 normal spoon, chopped green onion 2/3 small spoon, chopped garlic 1/2 small spoon, black pepper 1/4 small spoon, roasted sesame 1 small spoon, sesame oil 1 full spoon and some salt. It is the best thing you have to buy real fresh meat (top round cap off) which is containing less fat and soft meat. When you buy the meat, you may ask butcher to slice the meat in 3mm thickness and 5 cm long. Please keep this meat with bowl matting with paper kitchen towel for removing blood for 10 minutes at refrigerator, more or less freezing.

You could prepare seasoning with above all ingredients as well mixed together. Please slice the pear 3mm by 3mm. Please take out freezed sliced meat with this seasoning which is to use. .      

4.    How to Prepare Various  Seasoned Vegetables

.There are five ingredients which we normally use for the preparation of seasoned vegetables like soy source, salt, grinded sesame, chopped garlic and green onion. You could easily buy these ingredients at supermarket.. Following vegetables could be changed depend on area in Korea taking into account local vegetables.

l  Spinach ; You would better choose spinach with dark green healthy color leaves and  with red color root rather than yellow green leave with soft touch feel. This spinach is more delicious and sweet juicy.. When you boil the spinach, you should be careful for over wilt because of over boiling. Please just parboil spinach with boiled water containing one tea spoon salt. You pick up this parboiled spinach and keep on basket for proper time to drop the water and gently press with hand to remove remaining water.

l  Balloon Flower Root ; You buy balloon flower root at the market and slice it in 5 cm length and parboil it with salt water for some time and roast it with oil which remove burning taste at balloon flower root. You could mix it with ingredients during roasting. If you want to use this root under fresh, you should rub the root with coarse salt for several times to remove burning taste. You could mix it with proper ingredients and red pepper paste which comes with sour and sweet taste.

.

l  Bracken;    There might be only Korean folk who east bracken at world. Bracken has toxicity which is very weak against heat. Therefore you could easily remove with boiling process. Please preliminary ingredients on boiled bracken and keep it for half an hour and roast it with oil and keep in warm for a while to make it soft as well as to soak all ingredients to bracken..

l  Bean Sprouts;   You should parboil bean sprouts with boiled water containing one tea spoon salt. Please uniformly stir bean sprouts for uniform cooking at that time. You should pick all bean sprouts as soon as you feel it is properly parboiled and wash out with cold water 2 ~3 times so that it could maintain fresh and crisp. Please keep the bean sprouts for certain times to drop water at bean sprouts and gently press with hand for removing some remaining water. You could uniformly mix with hand this bean sprouts, soy bean source, salts and other ingredients.   

l  White Radish; White radish is best season in winter for best taste when most Korean prepare Kimchi for winter. Please slice the radish in 5 cm long and vertical direction as shape of slim finger chip and keep it with salt for some times and roast it with pan.

l  Green Pumpkin; You should preserve sliced green pumpkin with salt for some time and press it with hand for removing water. Please roast it with oil on pan and mix with boiled sesame and sesame oil.

l  Shiitake; You should sufficiently keep soaking dried shiitake at warm water and remove bottom at shiitake. Please slice and roast with oil and with ingredients.

l  Sliced Fried Egg;  Please prepare fried egg in thinner layer in separation between yolk and while and slice it in about 5 cm long.

l  Jellied Mung Bean;  You should buy jellied mung bean at supermarket and slice it in 5cm long.

5.    Final Preparation of Jeonju Bibimbab
You should prepare final Jeonju Bibimbab putting rice at bottom and put topping with above various seasoned vegetables in circular and dropping seasoned raw meat Sashimi at center core and putting yolk on the Sashimi as shown at photo attached. But please service the Bibimbab in separation with bean red pepper paste so that each person could mix this paste according to each person’s hobby

Korean’s Mouth Water Just Looking Pork Belly and How to Make More Delicious ?

Pork Belly (Bacon) has been certainly Korean’s typical folky menu in general whenever father’s salary day or company dinner or meeting with old friends. The Pork Belly was a common menu to folky people as a good and low cost protein supplying resources. But price of one portion is about KRW 10,000- which looks no longer folky menu and sometime calls as gold pork belly. Despite this higher price, pork belly has been still one of typical menu to folky people as a good and easy menu whenever they get together with family or friends for talking about tough and stressed living at tight society system. It is the best solution to arrange pork belly for such intimate talking or communication. If someone at the member know how to cook pork belly, they will grill the Port Belly on chat coal or cooking pan appropriately which color turns to light  yellow, optimum level. When you slaughter 100kg pig, you could take 50kg meat which containing 20 kg pork belly. Korean are inclined to eat this pork belly which they have imported pork belly 120.000 ton in 2016.  

1.   How to Choose the Best Pork Belly

It is the best way and important that you should consider selecting best pork taking into account Pork Quality Grade like 1+, 1, 2, others. This classification shall be made referring to pork status, color and spreading ratio. Color of pork shall be transparent and layer of fat obviously appeared with white color. If color of pork is dark red or color of fat is yellow brown pork or weak elasticity of pork when pressed, this pork should be lasted long after slaughter or over stressed pig. Too much fat is not good pork in general but too less fat also not good for best pork because pork meat is tough and crumbling.

People nowadays tended to avoid fat at the pork taking into account heathy food. Human should take fatty pork one to twice a week because unsaturated fatty acid at pork shall protect organ in human body as well as preventing from cholesterol deposit at blood circuit. It is additionally to supply fat soluble acid for boosting healthy skin color.   

2, More Deliciously Enjoy Pork Belly

 

 There are several ways which we could cook the best pork belly. Followings are topic and important which you should take care for so delicious pork belly menu.

2-1) it is the best way you cook the pork belly on grill with chat coal fire. Flavor of chat coal is properly sunk to pork belly during the cooking process. If you do not have such chat coal grill, you would use proper cooking pan with gas range or electric range which is made with stone or heavy iron.

2-2) when you cook the pork belly, you should take care pork belly for optimum cooking level, not too well-done and not too rare. Color of the pork should be light yellow without any black burning residue. It is the key to cook to maintain juicy liquid of pork during the cooking works.

2-3) you should consider adding suitable side menu on the cooking pan for upgrading the pork belly like well ripened Kimchi or mushroom or bean sprouts or others depend on individual hobby when you cook.

2-4) you should prepare side dishes for upgrading the pork after cooking like ingredient chives with garlic, soy sauce, sesame oil, soybean paste, red chili paste and so on which you could add some more or less depend on each personal hobby. Please look the photo.

2-5) Vegetables should be prepared for folding the pork and ingredients like lattice, onion, green onion, chines cabbage and so on which you could add or less depend on your hobby. As you know, garlic would be useful for transferring pork nutrition to human body thanks for     allicin and chives help for fat disposition.    .   

2-6) if you properly add mineral salt, black pepper and herb on the pork before the cooking, this will help more delicious taste as well as some role for removing pig smell.

Gangwondo Chuncheon Obongsan Mountain Climb in Korean- Baehuryeong Course - Hike

1.     Date and Time : July 14, 2018.  08:00~11:30 (3 hours and 30 minutes including break one hour).

2.     Location : Chuncheon City at Gangwon Province in Korea.

3. Distance and Course : About 7.94 km. Course is to start Baehuryeong Hill Parking Lot => Peak 1 to 4 => Obongsan Mountain Summit (779m Altitude) => Peal No 4 to 1 => Back to Baehuryeong Hill Parking Lot.

4.     Access :

There are various ways to reach the Seoul Express Bus Terminal where you will take express bus bound for Chooncheon Express Bus Terminal, non-stop and taking one and half an hours. As soon as you arrive, you should arrange taxi going there since there is no public transportation to Baehuryeong hill. Please refer to the map of “Transportation from Seoul Express Bus Terminal to Baehuryeong Hill”. I estimate total transportation time from Seoul Express Bus Terminal to Baehuryeong Hill for 3 hours for one way which estimate about 6 hours for round trip. But you would reduce this transportation time to 2 hours for round trip in case you use private car or rent car which you could save four hours for the transportation. 

4.     Overall Remarks.

      Heading for Cheongpyeongsa (Temple) from Soyang dam for about 10 minutes by ship, you can see fantastic rocks and stones stationing and surrounding at the mountain which is back scenery of Cheongpyeongsa (Temple) . It was originally called as Gyeongunsan (Mt.) in the past and later called Obongsan (Mt.).

  Since it has been widely known among mountaineers, it is recently called as Obongsan (Mt.) naming five peaks; Birobong (Peak), Bohyeonbong (Peak), Munsubong (Peak), Gwaneumbong (Peak), and Nahanbong (Peak). There are 2 routes of hiking, the first one is descending to Cheongpyeongsa (Temple) after ascending five peaks from Baehuryeong (Ridge) in turn. The second one is descending to Cheongpyeongsa (Temple) after ascending the summit from the front of the campsite in the tourist site.

 Attractions of the mountain are Cheongpyeongsa (Temple), Guseongpokpo (Waterfall), Gongjutap (Pagoda), Gongjugul (Cave), Gongjutang (Pond), and Yeollimok, etc. It is an extraordinary place because you can enjoy a pilgrimage of history and beauty of nature at the same time. One exponent for cultural inheritance on weekdays and three during the weekend present cultural properties to tourists in data base

You could take a look more highlight of Gongjaksan Hiking which I recorded at the mountain climb. https://www.youtube.com/watch?v=OJoDOltYBT8

5.     Detailed Course Information

It was very thick foggy day which I could not see any clear scenery of Obong Mountain. I was wondering for a moment if I would do hiking under so thick foggy that I could not see bright picture of the mountain and finally decided to climb the Obongsan mountain expecting it would be cleared afternoon. But I could see any positive sign this foggy would be removed in the morning. I checked hiking course at Baehuryeong Hill and found the climbing road and started to walk up and learned steepness of Obong Hill was much higher at beginning than what I assumed before coming. When I walked up these steep uphill roads for 15 minutes, I found landmark stating as 1.73km to Summit. I turned left at the junction and kept walking up the hill for 5 minutes walking and met next junction mark showing 1.67km to the Summit. As I walked up the uphill road for about 10 minutes more, I reached soft and mild ridge road at typical oak tree forest as see at the Photo. I was continuously walking through the typical ridge road for about a quarter minutes and found the break area and took a short break at the area. As soon as I finished the Break, I kept walking up the hill through sometime log stair road or highly sloped uphill road for about half an hour and reached Peak No 3 where I was walking besides big rock obstacle on the Peak area. As I was climbing the hill, I saw foggy Yongwhasan Mountain positioning just in front of Obongsan Mountain, I took a nice view of this scenery somewhere middle of the hill. I could see view of Peak 4 and 5 looks nearby at Peak No 3 and took a photo as well. I was continuously walking to Peak No 4 and found Peak No 4 consisting with huge rock as see at the Photo. I should accordingly walk on the rock path with supporting rope up to Peak No 4. There was landmark showing direction of Peak No 5 and Cheonpyeongsa Temple sitting between Peak No 4 and 5. When I started to climb somewhat steep uphill road for about 20 minutes, I was finally able to touch down the Obongsan Summit-779m Altitude, Peak No 5 which means as 5th peak. I was looking around the summit for short while and started to get downhill through rocky hill path and saw Chuncheon Lake and took a photo. I eventually returned Baehuryeong Hill Parking Lot after one and half an hour after downhill walking.

HOW TO CHOOSE THE BEST KOREA MEAT AND TREATMENT? - Information

 HOW TO CHOOSE THE BEST KOREA MEAT AND TREATMENT?

It is the most important thing how to choose the best material (Korea Meat) when you cook the best dish. I would like to explain today how to select Korea meat in consideration of menu particular referring to Korean meat grade.   

  

1.   Selection in Compliance to Menu Particular

Taste of Korea meat shall be different from the cut. Therefore we have to choose beef cut in reference to which menu and how to cook. If you want to cook the best menu with best material, you have to consider which menu and how to cook and then you choose beef cut, which portion of cow.

2.   Selection in Reference to Beef Quality Grade

Beef Quality Grade has been officially classified by the government taking into account certain standardization. When cow slaughtered, they should be compulsorily stamped with certified grade by government officials. Therefore you could check the grade and beef cut before you buy. Government is classified with two different methods, the one referring to quality and the other referring to quantity. Quality Grade is classified referring to Fat Ratio at Meat Cut, Structural View and Maturity as 1++, 1+, 2 and 3. But we could unfortunately see only the former at butcher shop when you buy the beef.   

 

3.   How to Select the Best Korea Meat and to Make Tender

There are many possible ways how to select the best Korea meat in reference to Korea Meat Quality Grade as well as meat cut since taste of each beef cut is different from cut portion and depend on induvial hobby. But following would be guide line for the selection of each beef cut. Cow Category is clarified as three groups like Korea Cow, Interbreeding Cow and Milk Cow as red stamp certification for Korea Meat, green stamp certification for Interbreeding Cow and ink stamp certification for milk cow. But we are hardly able to see this certification at the butcher shop.       

 3-1) Light Red Color of Meat

 Color of the meat should be transparent with light red. Light dark red could be acceptable in case color shows transparent. Color of meat with old cow would be darker red than young cow. If meat with young cow keeps last long after slaughtering, color of this meat would be also changed as dark red. 

 3-2) White and Light Yellow Color of Fat

This fat should be uniformly spreading as a good marbling. 

 3-3) Fine Structure and Elasticity of Meat

 When you gently press the meat, it should be quickly bounced and returned to original.

3-4) No Frozen Meat

When you keep the meat under frozen condition, fine meat structure should be destroyed in relation with ice crystal structure formation and also destroy juicy taste at the meat. Butcher shop sells sometimes frozen meat after deicing process.

3-5) Suitable Mature  Process

If you like to soften the tough meat under mature temperature, you could keep it at 0 ~ 4 Deg. C for 7 ~ 21 days which makes softening strengthened structure and makes nutrition disposition during the times. If you like to make soften the tough meat with seasoning, you could soften the tough meat with seasoning with other ingredients which boost nutrition disposition speed.