long time no see on my blog...
i usually used indonesian language for my blog.. but for this article I Try my english... if my english so bad...i just can say..Sorry hehehe ^_^
oke...today i want to share big three korea food which make me interest and want to taste it if I Can to go to Korea.
Since I love all about korea and watch many korean drama, I really really want to taste it.
I think all of you ever heard about this three food.
oke I'll begin to share...
ddukbokki / Tteokbokki
Tteokbokki or sometime someone called ddukbokki, is popular Korean snack food which is commonly purchased from street vendors or Pojangmacha. Originally, it was called tteok jjim and was a braised dish of sliced rice cake, meat, eggs, and seasoning. Tteok jjim, an early variant of modern tteokbokki, was once a part of Korean royal court cuisine. This type of tteokbokki was made by boiling tteok, meat, vegetables, eggs, and seasonings in water, and then serving it topped with ginkgo nuts and walnuts. In its original form, tteokbokki, which was then known as gungjung tteokbokki, was a dish served in the royal court and regarded as a representative example of haute cuisine. The original tteokbokki was a stir-fried dish consisting of garaetteok (cylinder-shaped tteok) combined with a variety of ingredients, such as beef, mung bean sprouts, green onions, shiitake mushrooms, carrots, and onions, and seasoned with soy sauce.
Following the Korean War a new type of tteokbokki became very popular. While the older version was a savory dish, this latter type was much spicier, and quickly became more popular than the older traditional dish. In addition to traditional ingredients, this tteokbokki used gochujang, a hot paste made from chilli peppers, along with fish cakes. Other ingredients added to tteokbokki include boiled eggs, pan-fried mandu (Korean dumplings), sausages, ramyeon (which then becomes rabokki/labokki), a variety of fried vegetables, and cheese. These days, many kinds of tteokbokki are popular such as seafood tteokbokki or rice tteokbokki. Flour tteokbokki was popular in early days, but rice tteokbokki is more popular these days.
Sindang-dong in Seoul, where tteokbokki was first sold, is still very famous for the dish and treated as the mekkah of tteokbokki. Since Tteokbokki has become one of the most popular dishes, one will easily find a place to enjoy eating Tteokbokki in Korea.
Wuuuu~~ looks so delicious, right?
Since I look this food on drama Princess Hours when Yoo Eun Hye (Chae Gyeong) was eaten this with Shin..I really want to taste too... I have ever been tasted it in korean festival in indonesia... although the food I found looks not same in drama, but the taste was delicious. So I Think... the Tteokbokki in korea must be more Better than Tteokbokki made in Indonesia kekekekeke
until now... If I was asked by question about korean food, you want to eat... I scream Tteokbokki!!!! hehehehe
beside that... I'm a moeslim... I think Tteokbokki is halal to tasted for moeslim because the Ingredients does not contain anything that is haram to eat. ^o^
Jajangmyeon
Yeaaah... I want to taste this food too....
It was look so delicious in drama....
look expression of the people when to eat it makes me feel hungry... hahaha
let's read wikipedia article about jajangmyeon again... haha
Jajangmyeon or jjajangmyeon is a popular Korean dish, derived from the Chinese dish zha jiang mian. It consists of wheat noodles topped with a thick sauce made of chunjang (a salty black soybean paste), diced meat and vegetables, and sometimes also seafood. Jajang (alternately spelled jjajang), the name of the sauce, is the Korean pronunciation of the Chinese characters, which literally means "fried sauce." Myeon (also spelled myun) means "noodle."
Jajangmyeon was first created in the city of Incheon, where early Chinese migrants to Korea began to settle in the late 19th century. The dish was arguably first developed in a Chinese restaurant called Gonghwachun (meaning Republican Spring) in Incheon around 1905. The city of Incheon sponsored the "100 year anniversary of the birth of jajangmyeon" in 2005.
The dish originated from zha jiang mian (literally "fried sauce noodles") in China's Shandong region. The pronunciation of the dish's name is nearly identical to that of its Korean counterpart. But Korean jajangmyeon differs from Chinese zha jiang mian, as Korean zajangmyeon uses black Korean chunjang including caramel, and onions that Chinese zha jiang mian does not use. Korean-style jajangmyeon has also been gaining popularity in China recently.
With about 100 years of history, jajangmyeon is called one of the "national foods" of South Korea. It is a popular dish among families because of its taste and inexpensive cost to prepare. It has been, by far, the most popular delivery food in Korea, and almost every Chinese restaurant in Korea has jajangmyun on its menu. As of March 2009, six million servings of jajangmyun are sold in South Korea per day, and it was chosen as one of the top 100 "Korean cultural symbols" by the South Korean Government in 2006.
Jajangmyeon uses thick noodles made from white wheat flour. The noodles, which are made entirely by hand and not by machines, are called sutamyeon are praised in South Korea as an essential ingredient of good jajangmyeon.
The sauce is made with a dark soybean paste. This paste, which is made from roasted soybeans and caramel, is called chunjang (literally "spring paste") when unheated, while the heated sauce (containing vegetables and meat or seafood) is called jjajang (literally "fried sauce").
Chunjang is stir-fried with diced onions, ground meat (either beef or pork) or chopped seafood, and other ingredients. The meat stock is added to reduce the salty taste, and potato starch or cornstarch is added to give the sauce a thick consistency. The sauce is served hot over noodles, sometimes with sliced raw cucumbers.
Jajangmyeon is always served with a small amount of danmuji. The dish is often served with a small amount of sliced raw onions, seasoned with rice vinegar, accompanied with a little jajang sauce. The diner eats the noodle with danmuji and onions dipped in jajang sauce.
huaa... I'm Hungry now...
I have a funny story about this food.. Because I really want to eat this food...I go to supermarket to find this food, and I get instant noodle which called jajangmyun. I bought it...and cook as soon as I get home...
I was shock when I taste it.... the taste very strange and makes me queasy...*oaak* T__T
when I read the procedur to cook.. hmmm I think... I was realized that I did a mistaken...Hahhahahaha
a few days later... I go out with my friend... I found korean Restourant... and I go there...
From the many menus, my eyes focused only on Jajangmyeon!!! so I ordered it..
when the food come,....Wuuaaaa...... more better than I thought... kekekeke altough it's still different in drama...^^
The Taste was good.... make me want to eat more and more....
So jajangmyun a second Food that I want to eat..if I go to korea,,,, !!!
KimBab
Third food that I want to eat if I go to Korea is KIMBAB!!!
Third food that I want to eat if I go to Korea is KIMBAB!!!
KIMBAB like sushi in japan. I Like this food cuz so simple and looks delicious....
I ever tasting this food when my friend tried to make it.. and the taste was not bad la...
Kimbab made from steamed white rice (in korean called bap) and various other ingredients, rolled in gim (sheets of dried laver seaweed) and served in bite-size slices.
The literal translation of the word gimbap is seaweed rice. hmm... in japan maybe like onigiri too hehehe...
I like this food coz the ingredients from vegetable and halal for moeslim...
usually the other ingredients include Carrots, egg, cucumbers, spinach, dan radish. I really want to make it but I can't found the seaweed in my hometown.... hahahhaa...
that's my korean favorite food... I hope I can go to Korea soon.... ^0^
How about you?
thanks fo reading..
credit: wikipedia + aichankawaii.blogspot.com
author: AiChanKawaii
paling suka sama kimbab
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