About Kimchi - Korean Food - Famous Kimchi

The most famous Korean food in the first world is Kimchi. Kimchi is a traditional Korean food. Kimchi is pickled vegetables after fermentation. Previously washed vegetables with salt and then mixed with spices, such as shrimp, fish sauce, garlic, ginger, and chili. The most common vegetables is made kimchi cabbage and radish. Kimchi is widely used as food ingredients such as Korean kimchi soup, kimchi fried rice.

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Misu - Korean Traditional Drink From Grain Flour

Misu is a traditional Korean drink made ​​from grain flour. Misu is generally made ​​of glutinous rice or other ingredients such as wheat, black beans and black sesame seeds mixed to add nutrition. The material is crushed and flour mixed with water in a bowl and stir. As a sweetener can be added sugar.

Misu is a summer drink served to quench your thirst because of the scorching weather. Other benefits are as penamabah instant energy and nutrition to people who did not lose a lot of energy or appetite.

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Sujeonggwa - Recipe Korean Dessert with Ginger - Sujeonggwa Drink

Sujeonggwa is a type of traditional Korean drink made ​​from dried persimmon and drink with ginger, cinnamon, honey and sugar. Generally the term sujeonggwa were given to various types of other fruit juice.

Sujeonggwa drink

Sujeonggwa a favorite soft drink in addition sikhye Koreans commonly served at festivals Seollal (Lunar New Year). Sujeonggwa is perfect served with pine nuts, ice cubes and dried persimmon.

Here recipe how to make Sujeonggwa Drink typically Korean:

Ingredient:

Serves 4

• 8 cups water
• Pine nuts for garnish
• 1/2 cup peeled and thinly sliced fresh ginger
• 1 cup sugar
• 8 cinnamon sticks, rinsed
• 4 dried persimmons, stems removed

Ready to reserve Sujeonggwa

Method to make:

1. Place water, ginger, and cinnamon sticks in a large pot and bring to a boil. Cover pot, lower heat, and simmer for 1 hour. Discard ginger and cinnamon sticks
2. Add sugar, stir to dissolve, and simmer for 10 minutes.
3. Strain liquid into a pitcher or bowl and add the persimmons. Cool to room temperature and then refrigerate for at least two hours and up to a couple of days.
4. To serve, pour into cups or bowls and garnish with pine nuts. The softened persimmons may also be added whole or sliced.

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Sikhye drink recipe >>
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Sikhye - Korean Rice Dessert Drink - Traditional

Sikhye

Sikhye is a typical Korean beverage made ​​of rice flour fermented with yeast. This drink is served as a useful soft drinks launched the digestive tract. Sikhye can be sweetened with sugar and honey as a flavor enhancer. It is the people of Korea to make Sikhye use a rice cooker. Hallmark Sikhye has a creamy, sweet flavor that is not overdone and now has developed into a popular soft drink Korean society.

Traditionally this drink served at the time of the great days like Chuseok, Dano, Seollal and in offerings to the spirits of ancestors at the altar.

Here recipe how to make Sikhye Traditional drink from South Korea:

Ingredient:

• 6 -7 quarts cold water
• 1 lb barley malt (powder)
• 2 cups sugar (adjust to taste)
• 2 cups uncooked short-grain white rice
• pine nuts, to garnish
• 1 ounce fresh ginger, peeled and sliced

Directions:

1. In a large bowl, combine malt powder and water. Stir well, then let stand undisturbed until all the powder settles to the bottom, about 2 hours.
2. Meanwhile, cook rice according to usual method (in a pot or a rice cooker). When rice is fully cooked, rinse it in cold water to remove any surface starch.
3. Drain and reserve the clear liquid from step 1; discard the dregs.
4. Combine the clear liquid with the cooked rice, 1 cup sugar and the sliced ginger. If you can't fit all the liquid in the pot, that's okay, just refrigerate the excess. If you have a rice cooker with a "warm" setting, use that, or a crockpot set to "warm", or a very low oven (125-150F). Keep on warm 4-5 hours, until a few grains of rice are floating on the surface.
5. Separate the rice from the liquid, reserving both. Rinse the rice in cold water, cover and refrigerate. Pour the liquid into a large pot, along with the ginger slices. If you had leftover liquid in the previous step, add it in as well. 
6. Bring the liquid to a boil, adding another 1 cup of sugar. Skim off and discard any foam that forms. Boil until no more foam rises. Remove and discard the ginger. Cool the liquid to room temperature, then refrigerate.
7. To serve, place a spoonful of rice and a few pine nuts in a glass or a tea bowl. Add the cold sikhye and drink.

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Hwachae - Korean dessert - Fruit Drink

Hwachae Fruit Drink

Hwachae is a traditional Korean drink made ​​from the juice of fruits such as strawberries, peaches, and citrus. Juice used for sweetening including omija (a kind of wild fruit plants), honey and herbal fruit. Used Omija because it has a sweet and sour taste and beneficial properties to increase energy.

The uniqueness of the decorations complement Hwachae is different in each season such as spring azaleas, rose petals in the summer and the autumn pears.

Here recipe how to make Subak Hwachae :

Subak Hwachae

ingredients:

•      1 piece (2 kg) of red seedless watermelon
•      2 tbsp honey
•      ice cube
•      400 g nashi pear types, peeled

How to Make / Method:

1. Cut watermelon in half.
2. ½ rake parts using mellon baller to form a round. Keep refrigerated Save watermelon shell as a bowl renderer.
3. For more watermelon ½ parts, rake clean flesh and puree with honey in a blender until a juice. Store in the fridge.
4. Rounded pear slices as thin as 1 cm. Print in the form of little interest. Set aside.
5. Pour the watermelon juice into watermelon shell. Insert the printed round watermelons and pears that have printed flowers. Give ice cubes. 
6. Serve immediately.

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