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It’s that time of year again! The days are getting longer (and hotter!), which means you have more time to stay awake and take advantage of the extra sunlight. My personal recommendation is to use the extra time to chow down on some delicious Korean summertime cuisine, because there will be no shortage of it in the months to come.
Whether you’re in the mood for a chilled, savory entrée or a refreshing frozen dessert, there’s something for everybody. Read on for some of our favorite summer Korean food and enjoy snacking the season away!
Summer Korean Food #1: Samgyetang
Samgyetang is a dish that features a whole chicken (yes, you read that correctly) marinated in hot broth and stuffed with various nuts, vegetables, and herbs. Although it seems counterintuitive to start a list of summer Korean dishes with a hot and heavy meal like samgyetang, Korean diners enjoy this savory dish to offset the effects that heavy sweating have on the body. It’s no secret that hot summers mean a ton of sweat, and the process of sweating depletes the body of electrolytes that keep us feeling alert and ready to tackle the day. That’s where samgyetang comes in! The next time you’ve had a long, hot day, treat yourself to a bowl of samgyetang to reset your internal thermostat and start feeling like yourself again.
Summer Korean Food #2: Mulhui (물회)
What’s better than sashimi, you ask? A chilled soup full of spicy sashimi! The recipe will vary from restaurant to restaurant because all different types of seafood can be used to give this dish flavor, but it’ll always be cold, a delight for your tastebuds, and perfect for a scorching summer day. If you’re a fan of spice and seafood, order a bowl of mulhui and get some relief from the summer heat!
Summer Korean Food #3: Patbingsu (팥빙수)
Looking for something on the sweeter side? Try a bowl of patbingsu! Patbingsu, a dish consisting of shaved ice topped with berries, sweet red beans, and ice cream, is one of the most popular ways to cool down during the hot Korean summer.
Patbingsu is on most Korean menus, and you’ll see a bunch of interesting variations featuring different flavors like mango and coffee. Give patbingsu a try the next time your sweet tooth is acting up, and be sure to let us know what your favorite variation is in the comments below!
Summer Korean Food #4: Naengmyeon (냉면)
Naengmyeon literally translates to “cold noodles,” and it’s exactly what it sounds like! This popular summer Korean food is made of thin, long noodles made from buckwheat and vegetables like potato and sweet potato. Naengmyeon is served with a zesty stock, and sliced cucumber, pear, and radish are often added for additional flavor and crunch. Don’t let the chilled part fool you — the broth is made from chilled beef or chicken stock, so it’s a hearty dish that will fill you up. The next time you’re out for a fun summertime lunch with friends, give naengmyeon and see why it’s such a classic!
Summer Korean Food #5: Jjolmyeon (쫄면)
If you’re a fan of spice, look no further! Jjolmyeon is light, spicy dish that consists of chilled noodles, an optional hardboiled egg, and julienned vegetables like carrot and cucumber. This dish is perfect as a light summertime snack, as it’s much lighter than naengmyeon due to the absence of a thick meat broth. The noodles in this dish are notorious for being chewy and a bit tricky to eat, so be sure to cut them before enjoying this spicy snack or you’ll be in for a surprise!
Summer Korean Food #6: DalkKalguksu (닭칼국수)
DalkKalguksu is a classic Korean take on chicken noodle soup. Similar to samgyetang, dalkkalguksu features chicken that has been seasoned to perfection in a hot, savory broth, served with hearty noodles. Most variations of dalkkalguksu feature zucchini and green onions tossed with vinegar, brightening up the dish and making it a summertime favorite.
Although dalkkalguksu isn’t a chilled dish, it’s popular for the same reason that samgyetang is popular: dalkkalguksu is meant to help relieve the negative effects of sweating and summer fatigue. Order this crowd pleaser after your next day in the sun and you’ll see why Korean diners say this dish helps them survive the summer!
Summer Korean Food #7: Jangeo Gui (장어구이)
If you’re an adventurous eater, jangeo gui is the dish for you! Jangeo gui, or grilled eel, is a popular summertime snack rich in vitamins and minerals that will keep your body in tip top condition this summer. Although the idea of eating eel is a little intimidating, the flavor is intensely delicious and can’t be found elsewhere! Put your fears aside and try some jangeo gui the next time your friends are grilling it up for dinner this summer. You won’t regret it!
Summer Korean Food #8: Korean Ice Cream (아이스크림)
We’ve been saving the best for last! Korean ice cream is both similar and different to the ice cream in Western countries. It’s found in convenience stores and grocery stores alike, so you should have no problem locating some frozen tasty treats this summer. However, some types of Korean ice cream are like nothing you’ve ever seen before! Take Samanco, for example – Samanco is a fish-shaped waffle treat with vanilla ice cream and red bean paste sandwiched in the middle (yes, you read that right). Step outside of your comfort zone and give some of the more unique Korean ice cream desserts a try! They’re super inexpensive at most shops, so your ice cream adventure won’t break the bank.
Hopefully you feel more prepared for the scorching months ahead of us after reading this list! Be sure to try all of these delicious dishes before they become a bit harder to find as we get into the fall and winter months. Did we forget your favorite summer Korean food? Be sure to let us know in the comments below!
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A look inside the Gwaneum-jeon Hall at Yangdeoksa Temple in Eonyang, Ulsan.
Hello Again Everyone!!
Yangdeoksa Temple is located next to the turn off from Highway 1 that heads towards Ulsan along Highway 16. This newer temple that belongs to the smaller Cheontae Order lies just east of Eonyang-eup in Ulsan.
After making your way through a few highway underpasses and next to several rice fields, you’ll finally stumble across Yangdeoksa Temple next to a part of the Eonyang River. The first building to greet you is the two storied main hall. On the first floor rests the temple’s visitors’ centre and kitchen. It’s up a flight of stairs to the left that you’ll see the signs pointing you towards the second story Beopdang (or main hall). Wrapped around the exterior walls to this hall are various Buddhist motif murals. But it’s stepping inside this hall that you get to be greeted by a rare occurrence. Resting on the main altar is a fiery framed picture of Sangwol Wongak (the founder of the re-established Cheontae Order). Outside of having Buddhas or Bodhisattva on the main altar, excluding Tongdosa Temple with the window that looks out onto a stone lotus bud that actually houses the partial remains of the Historical Buddha, I’ve never seen this before. To the right of this main altar picture is a guardian mural, as well as a mural dedicated to Jijang-bosal (The Bodhisattva of the Afterlife). And to the left of the main altar picture is the scepter symbol, in painted form, that embodies Cheontae Buddhism in Korea.
Stepping outside the main hall, and making your way to the left of the two storied main hall, you’ll notice ceramic pots. Inside these pots are soy bean products that the temple sells. But it’s to the left of the main hall, and the newly constructed Gwaneum-jeon Hall that’ll draw your attention. Housed inside this pagoda like shrine hall is a regally adorned statue of Gwanseeum-bosal (The Bodhisattva of Compassion). She’s joined to the left by a statue of Sangwol Wongak, once more. The entire interior to this hall is lined with murals of the 33 incarnations of Gwanseeum-bosal, and they’re really quite striking.
HOW TO GET THERE:
OVERALL RATING: 5/10. Yangdeoksa Temple has a couple of really unique features that largely centre around Sangwol Wongak, the founder of the re-established Cheontae Order. I’ve never seen a picture of a non-Buddha or Bodhisattva on the main altar of a main hall. And yet, Yangdeoksa Temple has just that. Added to this uniqueness is the beautiful new Gwaneum-jeon Hall at Yangdeoksa Temple.
A look up at the main hall at Yangdeoksa Temple.
A few rice pots in preparation for Buddha’s birthday.
The stairs that lead up to the Beopdang main hall.
Some of the beautiful lanterns at this Cheontae Order Buddhist temple.
A look towards the newly constructed Gwaneum-jeon Hall from the temple’s main hall.
Some of the soy pots at Yangdeoksa Temple.
Inside the very unique Beopdang main hall.
The main altar inside the Beopdang with a picture of the revered Sangwol Wongak front and centre.
The large guardian mural to the right of the main altar.
It’s joined by an equally large mural dedicated to Jijang-bosal.
The painting to the left of the main altar that lets you know that the temple is part of the Cheontae Order.
Lining the interior of the main hall were some murals, like this one, of Gwanseeum-bosal.
The view from the rear of the main hall towards the Gwaneum-jeon Hall.
One of the Gwaneum-jeon Hall’s murals that adorns the exterior walls with Munsu-bosal making a presence in the top right.
The view as you make your way towards the Gwaneum-jeon from the main hall.
Under a canopy of paper lanterns in preparation for Buddha’s birthday.
A look up towards the Gwaneum-jeon Hall.
A grassy dongja with some dangling paper lanterns above him.
A look inside the Gwaneum-jeon with Gwanseeum-bosal sitting in the centre of the main altar. He’s joined by Sangwol Wongak to the left.
The tall guardian mural inside the Gwaneum-jeon Hall.
As well as another mural dedicated to Jijang-bosal.
Akihabara: AKA Electric city, AKA Geek heaven.
Certainly one of the main focuses of this place is electronics. If you need anything electronic, you can get it here. This area as also however been taken over by geek culture. Manga / Anime / Games / Toys / Figurine shops, Maid Cafes, and the like.
Right outside the station, you might find maids handing out fliers, and girls in cosplay getting their pictures taken by a hoard of geeks. This place is definitely strange. It also has the best kebab in the city: Star Kebab.
I found a really yummy conveyor-belt sushi restaurant at the top of one of the electronics stores.
About the girl
Thank you so much for visiting and reading.
The Asakusa area and Senso-ji temple is a tourist trap, but it has its charm. I bought a few souvenirs here, but it’s not really worth the hassle to make it a regular place to visit in Tokyo.
This week we have a new "Korean Phrases" video, and we're going to be learning another useful idiom from 한자 (Chinese characters used in Korean).
We'll be learning about the idiom 역지사지.
Check out the video below!
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by Lauren Bull, CKC Writer
Once you've felt the pull of the Korean drama — a powerful current running through the pop culture ocean — resistance is futile. Let the sea take you. It's big and beautiful out there. There are kimchi slaps.
K-Dramas have mystery, romance, silliness, and all the other highs and lows of which modern life is comprised. They are typically only a season long, satisfying binging needs and assuaging any fears of commitment.
There are plenty of streaming avenues available to get the addiction going. Here are five.
An aptly named, comprehensive treasure trove of K-Drama. The plot summaries alone are worth browsing. For a show called Madame Antoine:
"A famous fortune teller who claims to be spiritually linked to Marie Antoinette goes head-to-head with a skeptical psychotherapist who aims to prove that true love doesn't exist."
Start with: Noble, My Love
Viki is nicely organized for K-Drama beginners, with a clear ratings system and user-friendly layout of shows. A Viki Pass ($50 per year) will get you access to all the shows, but there are plenty available without one.
Start with: Moorim School
Quite literally named, this site contains Korean, Chinese, Hong Kong, Japanese, and Taiwanese dramas. Exploring this site is a bit like spinning a globe and seeing where your finger lands. Its design leaves something to be desired, and it doesn't offer much in the way of interactive elements. But it's alphabetical and straightforward.
Start with: Endless Love
Yes, selection is somewhat limited, but if you already have an account, this is a good jumping off point.
Start with: Beating Again
A surprisingly solid source of K-Dramas, tightly organized and plentiful. Hulu also has a partnership with Dramafever, which lends them a certain street cred.
Start with: Descendants of the Sun
Sometime a few weeks back, I got it into my head to make a dessert with black sesame seeds. I don’t know why, but I can tell you this cake won’t be the last of it. Black sesame seeds are nearly as aromatic and rich as coffee or chocolate, but in a very subtle way. They have a longstanding place in Korean traditional medicine and in traditional Eastern medicine in general. One of the main benefits of sesame seeds is that they are packed with calcium, and as black sesame seeds retain their hulls, they have even more calcium than the white seeds.
Of course, we’re talking about cake here. Health benefits don’t really figure in. But there it is, anyway.
I knew that if I put the seeds into a cake, their flavor would likely be lost. On the other hand, as far as toppings go, their texture is less than ideal, even when they are finely ground. I finally settled on an infusion.
I didn’t want the seeds too finely ground, as I wanted to be able to get the bulk of them back out of the cream, so rather than use my coffee grinder or food processor, I opted for the good, old fashioned mortar and pestle.
You know that song from The Sound of Music? Raindrops and whiskers? The smell of ground black sesame seeds would be on that list for me.
Normally when you make a cake, you make the batter and bake the cake layers first, as they need to cool completely before you can top them, which can take several hours. With this cake, though, you’ll need to heat both the cream (to infuse it) and the jam (to liquefy it), and they will both need more time than the cake to cool back down before you can apply them (especially the cream, which has to go back in the fridge for at least four or five hours before you can whip it), so it’s best to do them first.
When the hot cream hit the ground sesame seeds, man, I knew I’d done a good thing.
As a side note, I’m not trying to be a slime ball with the ‘read more’ cuts, I promise. I just have a couple of different camps reading this blog. There are those who find it through recipe websites and come here for posts like this one, and then there are those who are in Korea just looking for a decent place to grab a bite to eat who couldn’t care less about dozens of photos of me making a cake. I promise to only use them on recipes and posts that are very heavy with photos that will take forever to load on the main page and cause people to have to scroll for ages to get to the next post.
I left the seeds in for the duration of the cooling process and only strained them out just before whipping the cream. Little flecks of the hulls remained, giving the cream, which had turned a gentle blueish-grey, a nice speckled look without affecting the texture of the cream itself.
I don’t know why, but I kept thinking of Earl Grey tea while I was making and consequently tasting the cream. The color was similar to what it would be with an Earl Grey infused cream, for one thing, but it also had the same kind of slightly spiced sweetness to it.
Jam and whipped cream are two notoriously troublesome fillings for a layer cake, because they tend to squish out and slide, so I went with a lighter batter and kept the layers thin.
As a side note, anytime I make chocolate anything, if there is a liquid element that can be heated up like water or milk, I always, always add a bit of coffee. In this case, I just used freshly brewed coffee in place of water. There are a few different reasons for this. First of all, dissolving the cocoa powder in a hot liquid helps avoid clumping, which seems inevitable to some degree even with sifting (the same concept applies to recipes with melted butter and cocoa powder — I always dissolve it in the butter, rather than adding it in with the flour). The coffee also highlights the chocolate and give it a little more depth. The coffee flavor itself never comes through — it just makes the chocolate taste slightly richer and more bitter, which in turn balances and highlights the sweetness of the cake. The final reason is that the coffee adds a little more of that chocolate brown color to the batter.
Crucial tip for this stage of things, if you’re like me and slightly slow on the uptake — that bowl of cocoa powder and coffee may look delicious, but it is not sweetened yet and basically tastes like really bitter mud, so don’t lick the spoon, no matter how tempted you are. I’ve done it more times than I’d like to admit.
Whipped cream on top of jam, always — never the other way around, unless you want a mess. The cream spreads much more easily than the jam, which means the jam is more likely to stay in place while you smooth something over the top of it. If you really want the aesthetic of the jam dribbling out over the cream, you can always put the cake together upside down and very quickly flip it over. I don’t recommend that, though, as inevitably the filling is bound to come oozing out as soon as you put on the top layer. Also, as a note, if you intend to cover the entire cake with cream rather than just the top. you should stop the layer of jam and cream way inward of what is shown above, or else you will end up with a jammy streak along the outside of your cake.
Some fresh strawberries on top of the jam and cream to stabilize the second layer and keep it from squishing out all of the filling…
Put on the top layer, smooth it over with the remaining whipped cream and top with raspberries and powdered sugar.
It’s not a cake for the faint of heart — it has a lot of strong flavor elements. But I don’t much care for light, overly sweet desserts. I like a little body. A lot of body, alright. But I think the chocolate and raspberry play well with the black sesame, holding their own but not drowning it out. All the same, a little slice will do ya, with this one.
- 1 cup butter, softened
- 1 cup white sugar
- 3 eggs
- 1/2 cup cocoa powder
- 1/2 cup hot coffee
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1 1/3 cups cake flour
- 1 pint heavy cream
- 4 tablespoons black sesame seeds, slightly crushed
- 2 cups powdered sugar
- 1 1/2 cups raspberry jam
- 1 pint fresh raspberries
- The night before or several hours before you want to make the cake, heat the heavy cream over medium low heat while stirring constantly until it begins to steam and bubble. Remove the cream from the heat and pour it over the crushed sesame seeds. Allow it to cool to room temperature, cover it and place it in the fridge for at least 4 hours before making the cake.
- Melt the jam over medium low heat while stirring until it liquefies (about 2 or 3 minutes). Remove it from the heat and set it aside to cool, but do not put it back in the fridge.
- Preheat the oven to 350 F (177 C) and grease and flour two 9" round cake pans.
- Mix together the hot coffee, cocoa powder and vanilla until there are no clumps and set it aside to cool to room temperature.
- Cream together the butter and the sugar being sure to aerate well. Add the eggs and continue to beat the mixture until it is light and fluffy. Fold in the coffee/cocoa powder mixture until it is just combined. Sift in the salt, baking powder and flour, folding it in as you go. Fold until the batter is well mixed -- do not over mix.
- Divide the batter equally between the two cake pans, smoothing it out toward the edges. The layers should be relatively thin. Bake the cakes for about 12 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool for about 10 minutes or until they pull away from the sides of the pans before turning out onto a cooling rack to cool for about 2 hours.
- When the cream is completely chilled, strain out the sesame seeds and beat it on high speed adding the powdered sugar in increments as you go. Whip it until it forms stiff peaks and the bowl can be held upside down without any whipped cream sliding out.
- When the cakes and jam have cooled completely, place the first layer of the cake upside down on the decorating round or plate. Apply a thin layer of jam smoothing it out from the center to just inside the edge of the cake. Top with about a third of the whipped cream, gently smoothing it out from the center until it just overlaps with the edge of the jam. Place fresh raspberries around the circumference of the cake and in concentric circles moving toward the center. Gently place the second cake layer on top of the raspberries, top with the rest of the whipped cream and decorate with the remaining fresh raspberries and a dusting of powdered sugar. Chill the cake in the fridge for at least an hour before serving.
Freelance writer and editor. American in Seoul. I write about Korean food. I blog about all food. Last year I wrote a monthly column about traveling to different places around the country to explore Korean ingredients and cuisine. This ignited my interest in local foods and cooking, which I blog about regularly now. I also blog restaurant and cafe recommendations, recipes and some background and history about Korean food.
Odaiba (お台場) is a large artificial island in Tokyo Bay, Japan, across the Rainbow Bridge from central Tokyo. This is generally known as a date spot. You can either take a driverless train which goes over rainbow bridge, or you can take a boat from Asakusa. Both are pretty nifty. Personally, I’d take one there and the other one back.
Daiba has lots of interesting things. Unfortunately, they are all spread out and the things that are available changes from month to month. Try to look for the Statue of Liberty there.
Everything Frugal Living South Korea
A decade ago, it was pretty easy to put away a couple thousand USD every month from teaching English in Korea. This usually involved a combination of the regular day-job and then some private teaching at night or on weekends. These days though, the cost of living has increased significantly while salaries have remained stagnant. Private teaching gigs are fewer than they once were and not many of them pay the 50,000 Won an hour that they used to. If you can save $1000 USD per month teaching English in South Korea, you’ll be doing well.
See: Teaching Abroad = Fun, but not Financially Lucrative for more details.
All is Not Lost, Perhaps?
However, all is not lost. It really is possible to save a good chunk of change while living and teaching in South Korea, particularly if you work at a university where OT is plentiful. This in combination with some frugal living power will help you achieve your financial goal awesome.
The Topic of Today’s Post
That leads us to the topic of today’s post: frugal living South Korea. If you’re looking to put a good chunk of change away for yourself and not waste your time while teaching abroad in South Korea, then check out these 49 Frugal Living Tips. It’s a slideshare presentation so you can get the info, minus the boring.
The post 49 Frugal Living South Korea Tips appeared first on .
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