Tea : Revolution Tea Bag, White tea with pear : Caffe bene in Korea

white tea

White pear tea

백차 (배 향)

Cafe : Caffe bene
Size & Price : Regular & 4,000won

Main Ingredients: white tea, sweet pears and natural pear flavor
Nutrition Facts : 0 kcal

Variation : white strawberry tea
Similar Product : white tea in cafes

Foodstoryist Review

white tea

white tea is a lightly oxidized tea grown and harvested almost in China, primarily in the Fujian province. White tea comes from the delicate buds and younger leaves. These buds and leaves wither in natural sunlight and then dry by sun, air or machines, and finally become white tea. It gets through just slight tea fermentation processing(or unfermented).
The name “white tea” derives from the fine silvery-white hairs on the unopened buds of the tea plant, which gives the plant a whitish appearance.

white tea

Color & Texture : lightly-brewed black tea brown rather than green tea.

Taste : Its color is quite brownish in spite of a short fermentation. It smells like lightly brewed darjeeling, delicate dark grass scent. Clean and clear finish. It gives just a little tannin, but soon buried in brewed grass flavor. If you are not a big fan of tea, you might be confused between light darjeeling and white tea. As mixed with pears, it somewhat gives fruity taste and a bit of sweetness at the end

white tea
white tea

Pros : When you drink white tea at the cafe, here is a good news. You can refill the water as much as you want. Although the taste is not the same as the first shot, it is quite satisfactory. (It’s not an official rule, but most caffe bene seems to provide free hot water. If you are brave enough to ask the second round, why not? I always do it.)

Cons : It tastes bland in a huge glass mug. Referring to the white tea articles, tea-bag of 2g should be brewed in 100~200 ml of water. The white pear tea served in Caffe bene is 1.65g, so it should be brewed in less than 200ml of water. The intensity of tea might not be important for some, but those favor of tea can be disappointed with its weak flavor. I suppose Caffe bene wanted to offer quantity of tea for customer content. I think It takes risk dissatisfying picky tea drinkers. I suggest to Caffe bene providing choices of intensity of tea to consumers, so that its white tea satisfies all customers.


white tea

Food Pairing :

Pancake with maple syrup and white tea

White tea contains a bit of tannin. Even though it’s less bitter than black tea, it still tempts you to eat something sweet. But, of course, not extremely sweet thanks to pear fruity scent. It pairs up with pancakes with a few drops of maple syrup. You bite one piece of pan-cake, then drink warm white tea. You enjoy the fragrant harmony of light tea and sweet maple. It’s a good mild breakfast with adequate sweetness.

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Snack : Soboru? Soboro! : Paris Baguette in Korea
                                                                      soboro=soboru=strewed bread


Soboru (Strewed bread) ★★★★☆
소보로 빵

Company : Paris Baguette
Weight : 85g

Main ingredients: wheat flour, butter, peanut, sugar
Nutrition Facts : 280kcal(85g)
Sugars 11g
Protein 7g(12%)
Saturated fat 3g(20%)
Sodium 180mg(9%)

Variation : Sweet potato soboru, Soboru stick
Similar Product : Tous les Jour Soboru

Foodstoryist Review

Color & Texture : dim yellow(straw) color
                             Crispy and buttery strewed cover and rough bread inside

Taste : Soboru usually divides into two parts, cookies on top and bread at the bottom. I instantly smell the strong nutty flavor even at a distance. I usually pick up the strewed cookies with my finger first, because it is the best part of the bread. I enjoy the butter crispy cookie with peanuts in. The cookies impress you with two texture, crunching feeling and chewy and sticky feeling with peanut butter. Later on, I tear off a bit of soboru(the whole bread) and put it into the mouth. The biscuit on top is super sweet itself, while the bread at the bottom is bland. It sets on a balance mixing sweetness with blandness.

A funny way to cast your fortune through soboru.

Curious? Check the bottom surface of it, and if there are crispy cookies the same one on the top, you are lucky. It gives extra sweetness to it. Some have it, others don't. So Test your luck with your soboro today.


Pros : Compared to other bakeries, Paris baguette tops with a lot more cookies.  They are less screwy on ingredients. Additionally, its cookie is more crispy giving richer buttery flavor. It’s a charming point for consumers for sure. It is the best and steady seller of Paris baguette.

Cons : The bread part of Paris baguette is too bland contrary with sugary cover on top. I hope it is more flavored so that it positively affects the whole bread. It results that the bread taste is too separated from cookie’s. It’s better to eat soboro with complementary food that contains a flavor.

The quantity of cookies varies depending on the store. Some bakeries have a lot of it on, but others have just little. There must be a standard recipe of it, but the style or the amount of cookie-attaching seem to be decided by the owners or bakers. The headquarter’d better standardize the product. That’s my one thought.

But, I think I am enjoying testing my fortune wishing the biggest soboro with enormous amount of cookies on. HaHa.


Food Pairing :

Chai Latte and Soboro

What is Chai Latte?
Chai is a beverage from the Indian subcontinent made by brewing tea with a mixture of aromatic Indian spices such as ginger, cardamom, cinnamon, star anise or fennel seeds, peppercorn and cloves. Chai latte is the steamed milk of a normal latte is being flavored with a spiced tea concentrate, Chai. You can add sweetener or sugar to adjust the extent of sweetness.


Eating a part of Soboro, you enjoy its own taste first. Then, you should try it with Chai Latte, warm spiced milk tea. You put one bite of soboro in your mouth, drink one morsel of chai latte and chew them together. You can feel the milk tea soaking bread and buttered crispy cookies altogether.

The most impressive part of this pairing is chai’s spices flavor. The flavorless bread part gets back up with a bit of exotic flavors of spices, bitterness of tea, sweetness of sugar, and smoothness of milk. It complements the missed part of the soboro. a Good match.  



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Korean Food : Street Food Calories in Winter (tteokbokki/hotteok)



When you walk through the street in winter, you can see many vendors selling hot food with steam swirling on. Spicy tteokbokki, hot hot soup with glamorous oden and deep-fries just out from oil. All of them fascinate you to come. No body would possibly pass by this food temptation.

It’s great to experience local street foods in winter. They must meet your starving experimental spirit in new world. But you need to know the side effect of it before exploring. 

Street food = Obese food?

Frying with oil or seasoning with thick sauce are common cooking way of street food. Deep fries(twigim) and hotteok are deep fried. Bungeoppang, gyeranppang are fried with oil. Ddeokbokki and oden are seasoned with very spicy or salty sauce. That is because these foods must warm itself and warm customers body when being served.

Street food mostly consists of carbohydrates and fats. It means it contains significant amount of calories, that cause obesity and diabetes. Also, it is high in sugar and sodium, so it increases blood sugar levels rapidly. Furthermore, people usually eat them standing and it also accelerates speed of level up.

 Name  Calories
 Hobbang  200kcal
 Hobbang with vegetables  250kcal
 Chinese Hotteok  160kcal
 Bungeoppang  100~120kcal
 Hotteok   260kcal
 Gyeranppang(egg bread)  130kcal
 Kukhwappang  40kcal
 Oden(50g)  70kcal
 Oden(70~80g)  100~150kcal
 Hodogwaja(walnut bread)  50kal
 Baked sweet potato(200g)  256kcal
 Tteokbokki  225kcal

   Seeing this, your rationality just blows away. Doesn't it?

To Eat a Best Diet with Street Food

Vendors attract people through stimulative and impressing taste. Those stimuli usually include unhealthy factors such as deep frying and high carb and fat content. The use of those definitely makes sales easy and cheap, and it’s profitable. 

Interestingly, customers indulge in those seductive tastes apart from nutrition facts. They enjoy eating them although they are aware of negative results of overindulge of it. And I do, too. We seem to have fallen into temptation of street food. Kind of ‘What the heck.’


I think, to eat a best diet with street food, it’s crucial to balance those greedy wants and nutritional aspects. Nothing must be neglected to better life. Vendors must reduce the quantity of unhealthy ingredients and consumers also learn to adjust its intake considering their health condition.

  It's Chinese Hotteok sold in Korea. Must be more health friendly than Korean one.


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Korean Food : Tongue Burning Pancake, Hotteok (Hoddeok) in Winter

15years ago.

Every winter,
Near my elementary school,
There was a Hotteok vendor with small students around.
I always stopped by there But not to buy one.
Just to look at it. To look at the hotteok making process.

I liked the sizzling sound when round dough met oil.
I liked the vendor’s hand technique to press it flat.
I liked the oil moving in waves when puffed dough turned over.
I liked the smell that notify me of cooking done.

Sometimes I had money to buy one, it was about 300won at those days as I remember, and then I straightly scurried to the vendor. I pay for one hoddoek. I started to observe the intriguing procedure in front of me.

When hotteok study was done, I was able to grab a cup of hotteok. (Why a cup? Hotteok is served being embedded in cardboards. But often served in a paper cup preventing sugar drops to clothes. Cups are more costly than cardboards. I assumed that the vendor near my school was thoughtful worrying us for being scolded about filthy clothes.)

I hurriedly ate a bite of hotteok with feeling of excitement. Ouch. Inside was too hot and I almost burned my tongue. I resolved not to hasten to eat it next time. I must do first bite after cooling it edible enough. But interestingly, I repeatedly burned my tongues having forgot previous learning.  

I think I had to pay more for vendor’s hotteok making performance, since I really appreciate the whole play. I owe some to him for that, but he also owes me for product liability law. He’s never warned me to be attentive of hot filling. I’ve burned my tongues umpteen times. Tradeoff.


What is exactly a Hotteok?

Hotteok is a sort of brown-sugar filled Korea pancake.

Where is Hotteok Origin?

The name Hotteok is combination of ‘Ho’ meaning barbarian and ‘tteok’ meaning rice cake. In other words, it literally means ‘barbarian rice cake’.

It was believed to be originated from middle Asia including Uzbekistan, Pakistan, Kazakhstan or Turkey and India. Researchers assumed the hotteok was derived from ‘Nan’, the typical bread in those areas. It was introduced to China through the silk road and became popular in China. Later, in 1882, hotteok was introduced to Korea by chinese merchants who immigrated to Korea. They started selling it in Jemulpo, Incheon at the beginning, and then moved to Jongno and Myeongdong in Seoul. Now it’s sold everywhere throughout Korea.

First introduced Chinese hotteok contained savory meat fillings, but it was replaced by a sweet mixture to meet Korean tastes. The basic ingredients of sweet filling are brown sugar, honey, chopped peanuts, sunflower seed and cinnamon.

How Can I Make Hotteok?

1. Mix wheat flour, water, milk, sugar and yeast in the bowl.
2. Kneed the dough.
3. Let dough lie for several hours.
4. After dough arising, tear off handful sized balls from the dough.
5. Make it round shape and fill it with sweet mixture.
   (brown sugar, honey, chopped peanuts, and cinnamon.)
6. Place the filled dough on a greased griddle.
7. Press it flat with a circle shaped metal spatula.
8. When one side cooked, turn it over and fry another side.
9. After both sides fully browned, let it off the pan.
10. Serve when it’s hot.

<Good News>

In supermarkets or discount stores, You can buy ready-made dry hotteok mix with a filling of brown sugar and ground peanuts or sesame seeds. Easy and Fast!


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Noodle : Chicken Soup Ramen, Kkokkomyeon : Yacult in Korea




Kkokkomyeon ★★★★☆

Company : Yakult
Weight : 120g

Main Ingredients:


noodle : wheat flour, palm oil, potato starch, modified starch, salt, gluten, etc
soup : chicken soup base, sugar, fine salt, chicken stock, starch, spring onion, egg, pepper, etc

Nutrition Facts : 520 kcal
(serving size: 120g)

Total Carbohydrate 80g(24%) (Sugar 5g)
Protein 9g(15%)
Total Fat 18g (36%) (saturated fat 11g/Trans-fat 0g)
Cholesterol 0mg
Sodium 1750mg(88%)

Variation : No variation
Similar Product : Nagasaki JJambbong

a published article about Kkokkomyeon

Foodstoryist Review


Color & Texture
: pale yellow soup, transparent and pale noodle
                             smooth, chewy and sticky noodle texture.

Taste : The soup is based on chicken stock. Beyond your expectation, it’s quite rich in flavors. It has sweetness, saltiness, uami and spiciness in one spoon. Staring at soup, I see tiny chicken flakes and chopped spring onions floating upon. 

Due to its soup color, you might think it’s not at all spicy. When I study the soup throughly, I see molecular dots of spices. If you are sensitive to spiciness, you will find the hidden and treacherlous spiciness inside the pale yellow soup.(If you eat it with your Korean friends, they could dare to add extra peppers in it. Stop them.)

Noodle seems to contain more potato starch than normal ramen. It is more transparent and  smoother. Exaggerating, I feel as if I eat potato noodles. It tastes less oily and feel like healthy, on the other hand, it seems over-cooked without oil coating. 


Pros :
White color soup is a very experimental trial in Koreanramen industry that red color soups dominate. Thanks to its revolutional attempt, consumers could experience something extraordinary. You as a foreigner might not understand reason why Korean fell in love with this white soup. If curious, just look around the ramen corner at the discount store. You will see the selves full of red color. That’s the reason. I appreciate its revolt.

Cons : As an instant food it approached, it sells on low cost basis. In other words, less costs, less ingredients. The inventor, the famous gagman Gyunggyu Lee, added more abundant ingredients to enrich the flavors and to enhance nutrition in its original recipe. However, the company minimized the product considering the competitors’ market prices and consumers’ purchase behaviors. If you want to taste the real Kkokkomyeon, I recommend add chopped spring onion, peppers, or an egg.

It contains high volume of sodium. It has 1750mg that occupies 88% of daily value. The figure is higher than normal ramen, so the producer stated on the package that “To reduce the sodium intake, you adjust the amount of soup powder at your tastes.” They already seemed to notify the probable complaints about high sodium contain. You’d better leave some soup in order not to drink 1 liter of water after.

How to cook Kkokkomyeon

1. Boil the 500ml of water.
2. Add noodle, soup powder and flakes, put high heat for 4 minutes.

<delicious cooking tips>

1. 500ml of water is vital(Use a water bottle of 500ml, at your convenience)
2. Add a whole egg(or only egg white) while cooking. Never stir.
3. Put chopped (Cheongyang) peppers into it.



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  1. Favicon of http://soupersoups.net BlogIcon Soup Recipes 2012.04.30 00:02  댓글주소  수정/삭제  댓글쓰기

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Korean Market : Farmer's Market (with Video) in Busan, Korea

Sajik Farmers' Market in Busan, Korea

It’s 15 minutes walk from my home
It's 3 minutes walk from my elementary school.

I mean it’s very near.

15 years ago.

After school finished, I used to go to the market. But not to buy something. But to do something. Stepping in there, I became an adventurous explorer and started to study things. Clattering when coins coming and going, chattering of merchants and customers, clearing stuff on the stand, and bustling on everything. I enjoyed lively atmosphere there. I walked through the narrow path with water splashes on under the shadow of the weathered clothes over my head.

At the middle of the market, the snack bar was there. It often caught my way and I spent some of my pocket money on ddeokbokki and oden. It’s additional amusement eating hot street food standing beside unknown people, but all smile. Everything was so vivid. Food was alive. the merchant was alive. the unknown person beside me was alive. I was alive. After pleasing my taste-buds and my energy, I resumed my adventure again.



I went to Sajik farmers' market yesterday. Actually, I often go there. But not to buy something. But to do something. To recollect my memories in my childhood. And, for the same reason with the past, to feel brisk air in there.

On the way to the market, I was quite worried about the depression of traditional markets due to appearance of discount stores which huge enterprises own by its capital advantages. But, perhaps thanks to major holiday season in Korea, the situation was better than I thought. The atmosphere waves with numerous customers preparing for upcoming special dining.

So I could explore the market as if I became a little adventurer again.



Sajik market is called "traditional market"?!

In Korea, Most street markets include almost everything like farming products, sea food, furniture, fabrics, clothes, tools and etc. Of course, there are some specialized markets like Jagalchi fishers’ market and Dongdaemun clothes market. But usually, traditional markets carry almost all stuff that can be sold.

In this terms, Sajik should be called ‘Sajik street market’ or ‘Sajik traditional market’, since it sells a variety of categories. But for your better access by search engine, I called it ‘Sajik farmers’ market’ at its convenience.

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Snack : Black sesami & Black bean, Harvest : Lotte in Korea


With black bean, black sesami

Company : Lotte
Weight : 88g(44g x2pack)

Main ingredients: wheat flour, sugar, palm oil, shortening, coconut powder, black swesame, black bean
Nutrition Facts : 225kcal(1pack)
Carbohydrates 30g(9%) (sugars 9g)
Protein 3g(5%)
Fat 10g (20%)(saturated fat 6g/Trans-fat 0g)
Cholesterol less than 5mg (1%)
Sodium 170mg (9%)

Variation : Harvest original, Harvest soft cheese
Similar Product : Gosomi / Japanese Harvest


Foodstoryist Review

Color & Texture : Wooden color
                             Crispy and Cracking 


Taste : When I tasted Harvest, the first thing that streak my head was Gosomi made by Orion, Korea. They have quite similar taste with different shapes; Gosomi with a round edged square while Harvest with a circle. Harvest impressed me first with its nutty tastes compared to Gosomi with sugar. The biscuit was enriched with country-like grain flavors. It seemed produced to emphasize its grainy feeling with black sesami sprinkles on the surface of the biscuit.

In comparison with Gosomi, it’s certainly fortified with nutty character while Gosomi with sugar, salt, and butter mixed flavor. As a metaphor, I would say Gosomi is a buttery charming, but whimsical girl with sugar and salt, while Harvest is a young robust farmer in a grain storehouse. Almost the same ingredients, but very distinguished taste with proportion difference in it.

Pros : Not salty, not sweet, only nutty. Well balanced mixture of ingredients. It’s a very delicious snack. It's differentiated from western snack such as choco pies, and chips just like Gosomi.

Cons : I found the almost the same snack named ‘harvest’ in Japan. Harvest in Korea is made by Lotte. I just doubt that it actually originated from Japan, not from Korea. (Not very bad about that fact, but just feel sorry as Korean)

Related Post :
Snack : Sweet Nutty Cracker, Gosomi : Orion in Korea

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