bugak

I ate Pepper bugak as my side dish for lunch!
I bought it from a discount store.
There are several varieties such as brown seaweed, and sea lettuce.

The taste of it was crispy and a bit spicy, but real good!

It's a Korean traditional food, so I want to introduce it to you!



Bugak
Bugak is a sort of deep-fried vegetables coated with glutinous rice paste. Rice paste often gets replaced by wheat flour paste. The ingredients being fried include Korean laver, perilla leaves, chili pepper, and so on. It is eaten as a sidedish with rice or as a cruch snack time to time.


How to make pepper bugak.

1. Steam mild peppers coated with wheat flour in the steamer.
2. Dry them thoroughlyunder the shade and store them.
3. Deep-fry them in the vegetable oil before being served.
4. Sprinkle a little bit of salt and sugar.

Refer to this pictures(sorry it's in Korean) 
Click Here 



bugakbugak


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ume

Seoljungmae

This is one of my favorite drink in Korea.

From the past, Korea has made Fruit drink such as umes, strawberries and so on.
Ume is the most popular one of them.
Lotte company produced a commodity of it.
It has two variation including Seoljungmae gold and Seoljungmae Sparkling.


Its distinctive feature is genuine Ume in the bottle
so that you truly assure of the ingredients

It 's a very Korean drink, so you shouldn't miss it!
Enjoy it with fried meat like pork or beef!


ume


My tip:
You should try with orange juice. It tastes good mixed.

And people usually drink this in Soju glass. I tried something different and it made good mood anyway.


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Nowadays I can see umpteen Self Gas Stations in Busan.
There were just few only few years ago, but now they are everywhere.

This situation was caused by the labor cost increase.

The machine replaces human resource more and more.
The automatic cashier replaces a human cashier.
The huge vending machine replaces a convenience store.
The Ticket machine replaces ticketing staffs.

Very convenient and efficient.
But I worry about our future that might be dominated by machines.


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I got a takeout coffee from here!
Its just 3000 won for an americano!
A good price! I want to come here again!!!


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韩国气候和风土适合发展农业﹐早在新石器时代之后就开始了杂粮的种植﹐进而普及了水稻的种植。 此后﹐ 谷物成为韩国饮食文化的中心﹐ 并在三国时代后期形成了以饭﹑菜分主 ﹑副食的韩国固有家常饭菜。以后发展了饭﹑粥﹑糕饼﹑面条﹑饺子﹑片儿汤﹑酒等谷物饮食﹐也带来了用黄豆做成酱引子后﹐再做成黄酱之发酵饮食的发展。不仅是栽培的蔬菜﹐在山野中自生自长的野菜也种类繁多﹐皆可用来做成凉拌菜﹑饭团﹑素菜﹑泡菜等﹐随季节有变化地点缀餐桌。
历来﹐ 在药食同原的食观念下﹐生姜﹑桂皮﹑艾蒿﹑五味子﹑枸杞子﹑沙参﹑桔梗﹑木瓜﹑石榴﹑柚子﹑人参等药材被广泛用于饮食的烹调上。 调理出参鸡汤﹑艾糕﹑沙参﹑凉拌菜等各种食物﹐以及生姜茶﹑人参茶﹑木瓜茶﹑柚子茶﹑枸杞子茶、决明子茶等多种茶品。 调料和香料在韩国也被用作药品,认为葱﹑蒜﹑生姜﹑辣椒﹑香油﹑芝麻等都有药性。 韩国人的日常生活以米饭为主食﹐再配上几样菜。主食主要是大米饭混合小米﹑大麦﹑ 大豆﹑小豆等杂谷而做的杂谷饭。   
副食主要是汤﹑酱汤﹑泡菜﹑酱类﹐还有用肉﹑平鱼﹑蔬菜﹑ 海藻做的食物。 这种吃法不仅能均匀摄取各种食物﹐也能达到均衡营养的目的。
主食有米饭﹑粥﹑面条﹑饺子﹑年糕汤﹑片儿汤,副食有酱汤、烤肉、酱肉﹑炒肉﹑野菜﹑蔬菜﹑酱鱼﹑干鱼﹑酱菜﹑炖食﹑火锅﹑泡菜等多种多样的种类。除了这些日常饮食之外 ﹐韩国饮食还包括多种多样的糕饼﹑点心﹑茶﹑酒等,以及各种发酵食品。
韩国饮食包括:每天重复的日常饮食﹐一生中必经的重大仪式准备的食品﹐祈求丰年和丰渔时准备的的丰年祭、丰渔祭饮食﹐祈祷部落平安而摆的部落祭饮食﹐还有悼念过世的人而摆的祭祀食品等,同时也随季节的变化而做一些时令小吃。韩国的季节美食风俗是人与自然智慧的结晶﹐在营养学上很科学。例如﹐正月十五吃核桃整年不会生疮﹐ 这是以补充所缺脂肪酸﹐有效防止皮肤的烂﹑癣﹑湿疹的科学说法为依据的。而立春吃春天的野菜﹐既有迎春的感觉 ﹐又能补充因过冬而缺的维生素。
可以说﹐乡土饮食是根据当地地理﹑气候特点而产的地区特产﹐是由祖传烹调法做出来的正宗民俗饮食。由此看来﹐在各地承接的岁时风俗﹐通过仪式以及生活习俗﹐不仅具有当地文化的特点﹐而且从营养来说也有很大意义。


Brought from : http://chinese.visitkorea.or.kr/chs/FO/FO_CHG_6_1_1.jsp


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