손에 음식 냄새가 밸 때에는 식초를 활용하자

생선이나 파, 마늘 등과 같이 비리거나 향이 강한 음식 재료를 손질하고 나면 손에 냄새가 배게 되는데 이 냄새는 좀처럼 없어지지 않아 약간 고약하다.

이 때에는 좀 넉넉한 그릇에 식초와 물을 넣고 양손을 담가 씻으면 냄새가 사라진다. 도마에 밴 냄새도 식초물로 닦아내면 사라지며, 살균 효과도 있어 여름철 위생 관리에도 어느 정도 도움이 된다.

그리고, 우엉뿌리Burdock Root를 요리하고 나면 손에 검은 물이 들어서 잘 지워지지 않는데, 이럴 때도 식초로 닦아내고 물로 손을 다시 씻으면 잘 닦인다.

손에 배인 식초 냄새는 잠시 시간이 흐르면 자연적으로 사라진다.

ON River Station - Unique Venues

Overview

This floating banquet hall on the Hangang River features frameless windows. It is available regardless of seasonal and weather conditions. Equipped with modern facilities such as special lighting systems and corded and wireless Internet services, it provides great views of the hangang River. The variety of delicious and tasty foods prepared by famous chefs are also very appealing.

From Incheon int'l Airport: 50min / 50.943km
A subway station: Line #3 Apgujeong Station
Within 3km: Imperial Palace Hotel
Within 5km: The Ritz Carlton Seoul, Hotel Riviera Seoul

ON River Station - Unique Venues

EL Tower - Unique Venues - Seoul Convention Bureau

Overview

An exquisite banquet venue designed by the architectural designer, Guido Stefanoni. It features 2 grand halls that are capable of 1,000 guests at a time and 7 small and medium-sized halls making it capable of hosting an international conference as well as an international seminar. In addition, the state-of-the-art sound and lighting systems are on par with a professional broadcasting company.

From Incheon int'l Airport: 58min / 68.549 km
A subway station: Line #3 Yangjae Station
Within 3km: Seoul KyoYuk MunHwa HoeKwan, Seoul Palace Hotel, JW Marriott Seoul
Within 5km: Grand InterContinental Seoul Parnas, InterContinental Seoul COEX

EL Tower - Unique Venues - Seoul Convention Bureau

Korean Food: Garnishes with Philosophic Meanings

Gugeolpan @ Korea Brand

Korean dishes are frequently topped with garnishes (Go-myeong). The ingredients used as garnishes in Hansik follow the principle of Five Cardinal Colors, which consist of whites, black, green, red, and yellow. Gujeolpan (platter of nine delicacies: radish, beef, cucumber, carrot, mushroom, red pepper, mungbean sprouts, egg) and Sinseollo (royal hotpot) are composed of color blocks, while Japchae (glass noodles with sauteed vegetables and beef) and Tangpyeongchae (mung bean jelly with vegetables and beef) mix the colors together.

 Sinseollo (royal hotpot)

The multi-colored garnish and natural food colorings show the great care Koreans put into preparing food. Garnishes balance taste and color, and represent the principle of Five Cardinal Colors which correspond to the five cosmic elements.

Korean Food as Medicine

Korean cooking employs a variety of spices (called, Yang-nyeom) and garnishes (Go-myeong). The principal of 'Euisik-dongwon'-'food in the mouth becomes medicine in body'-was practiced by combining ingredients and adding spices.

Korean Food as Medicine danmee.chosun.com 

Chili, garlic, green onion and ginger were used often not simply because of the flavor, but also because of the health benefits. Spices (Yang-nyeom) is 藥念 (Yào niàn) in Chinese characters: the first character means 'medicine' and the second one mean 'in mind'. The word indicates that when using various spices one must 'keep in mind that spices can be medicine to the body'.  

Korean Meal: Indigenous Regional Cuisines

Boiled Cutlass in Jeju Island, Image by ohheclody, on Flickr

 'Mak-Kuk-Su (Mixed Buckwheat Noodle by Hands) in Gangwon-do Province

Korea's indigenous regional cuisines reflect the geographical and climatic characteristics of that region. Made from cooking methods which are exclusive to that region and inherited from ancient times, regional cuisines are an intangible cultural heritage of immense value.

'Samgyetang' (Ginseng Chicken Soup) in Summer Season in Korea

Seasonal customs, rites of passage, and regional foods that reflect local customs all account for the great diversity and variety of Hansik (literally meaning: Korean Food).

Korean Meal & Foods: Mirror the Change of Seasons

The natural conditions of the land - facing the sea on three sides and having four distinct seasons - provided Koreans with a large variety of ingredients.

Seonam-maeul, Shaped like Korean Peninsula

People could also harvest seasonal wild herbs and plants from the mountains and hills. Hence, Korea's culinary tradition evolved around the seasons: Patjuk (red bean porridge) for the winter solstice; piping hot soups on the three dog days of summer; and Ogokbap (five grain rice) and Namul (seasoned vegetables) to celebrate the first full moon of the year.

'Namul' (seasoned vegetable) for the first full moon of the year @ Sinbustory

The foods offered to our ancestral spirits on Lunar New Year or Chuseok (fall harvest festival, nearly same as Thanksgiving Day), are also made using the freshest ingredients in season.

Korean Meal: Health Food from Ancestral Wisdom

Korean's Soybean Sauce Jar Contain, Image @ Korea Tourism Organization

Fermented condiments, including soy sauce, soybean paste and red chili paste, not only provide flavor but also significant nutritional benefits. As they are made mainly from protein-rich soybeans, these fermented sauces add protein to the side dishes which mainly consist of grains and vegetables. Amino acids created in the breakdown of proteins add a subtle flavor that envelops the plate, while microorganisms from the fermented condiments improve health through their digestion regulating and anti-oxidant properties.

Kimchi, image @ wamu885 on flckr

All fermented condiments are 'live foods' packed with enzymes. Kimchi is a well-known health food rich in fiber and lactobacilli which promote digestion and physiological well-being.

Korean Meal: Fermented Food for Flavor and Nutrition

Fermented foods are central to the Korean diet, including several, well-known example; Kimchi, salted seafood (Jeotgal), and fermented condiments such as soy sauce (Ganjang), soybean paste (Doenjang), and red chili paste (Gochujang).

Soy Sauce Jars, which is normally put at the backyard of the buildings, houses

Oftentimes, the phrase 'a deep flavor' is used to describe many Korean dishes. The expression refers to the complex taste that comes from seasoning with sauces that takes years to ferment and mature.

Fermented Kimchi in jars. 

Kimchi, which has over 350 known variations depending on ingredients and taste, has recently gained international recognition as a great source of lactobacilli and dietary fiber. The same Kimchi will undergo subtle changes in flavor and texture with the passing of the seasons.

Traditional Kimchi fermented jar meet high technology,

and turns into 'Kimchi Refrigerator' 

Korean Meal: Abundance in Variety

Korean cuisine certainly does not lack variety. There is such a vast range of cooking methods that one rarely sees the same cooking method used twice on a given ingredient.

Image @ www.flickr.com/photos/veggienumnum

For starters, cooked rice (Bap) has countless variation: Huinbap (white rice), Jabjokbap (mixed-grain rice), and Seokkeum bap (rice mixed with vegetables or seafood). There are over 350 varieties of Jusik (main stark dish), including Bap (cooked rice), Juk (rice porridge), Guksu (noodles), Mandu (dumpling), Tteokguk (sliced rice cake soup) and Sujebi (Korean pasta soup).

There are also over 1,500 varieties of Banchans (side dishes) which accounts for more than half of all Korean dishes.

Korean Meal: Balance and Harmony

Image @ Flickr by Jessy Jess

  Korean meals, unlike western course meal, are served in a single setting. We call this Bansang Charim, where the rice (Bap) and side dishes (Banchan) are set together on the table.

  A Bansang can be very simple, consisting of rice, soup, soy sauce, kimchi, grilled fish, and a vegetable dish. But it can also be extravagant with so many dishes spread out on the table that the table legs figuratively 'bend'.

  Regardless of the scale, the key point is that the combination is balanced and harmonious in terms of taste and nutrition.

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