Today’s blog topping++

 According to the Comprehensive Agricultural Book of the late Joseon Dynasty, wheat was precious in Goryeo and could not be eaten except during sacramental occasions, and 'Gosashi Twelve' states, "Noodles were originally made from wheat flour, but in Korea, noodles are made from buckwheat flour," which suggests that they are Chinese noodles. Contrary to this, it can be seen that the ingredient of Korean noodles is not limited to flour. Food made by kneading flour such as wheat, buckwheat, potato, etc. and rolling it into thin slices or thinning it with a noodle mold, or boiling it and eating it by rolling it in soup or mixing it. It is cotton · Myeonja. After the 1900s, rotary pressure noodle molds were developed, and dried wheat noodles made from dried wheat noodles began to be distributed, and after 1945, as imported wheat flour increased, various wheat noodle dishes became common. *Photo_Paradise Blog Types of Korean noodles (한국 면의 종류) Source_TOP Digital News in Au...

 Why are Koreans crazy about pork belly? Why pork belly became the ‘national meat’ What meat do Koreans eat the most? After all, you’re a chi god? Eating beef on a nice day? Or soju’s companion pork? The correct answer is pork. In a survey of meat consumption per capita in 2018, pork ranked first, beating chicken and beef. Pork is Koreans’ favorite meat. My favorite part of pork is, without a doubt, pork belly. Pork belly is the belly part of a pig. This part is called ‘Pork Belly’ in English. This part is given the name samgyeopsal because it has multiple layers of fat and meat. But since when did Koreans start liking pork belly so much? And why do I like pork belly so much? Source_Snob ‘Why Koreans like samgyeopsal, the history of samgyeopsal’ 출처_스노브 ‘한국인이 삼겹살을 좋아하는 이유, 삼겹살의 역사 It is said that people did not like pork very much during the Joseon Dynasty. However, ancient Koreans often ate pork, which we know as ‘maekjeok’. It is a food made by marinating pork in soy sauce or soyb...

  nlike diluted soju, which boasts a strong taste, distilled soju made using traditional Korean methods has separate foods that go well with it. Distilled soju goes well with soft and light foods rather than spicy foods, so egg rolls, yeonpotang and fish dishes are recommended. Diluted Soju: The taste of the snack is more important than the alcohol. Distilled Soju: Enjoy the taste of alcohol rather than snacks List of snacks loved by Koreans Collection of soju and beer snacks *Paradise Blog( 한국인이 사랑하는 안주 리스트 소주&맥주 안주 모음 *파라다이스블로그 ) ▶Recommended list fruit Since soju has the effect of generating heat in the body, it is good to eat cold fruits such as pears, persimmons, and melons to reduce it. sashimi If you look on the Internet, you will find many wines recommended depending on the type of raw fish, but I think it actually goes best with soju. raw meat Yukhoe, which is mainly made from beef rump, can be eaten with just soy sauce and red pepper paste-based seasoning, and yuk sas...

  Buchimgae (English: Buchimgae or Korean pancake) is a food made by frying thick batter with finely chopped ingredients in oil thinly and widely. It is also called pancake, jjim, jjimgae, jijimi, and jeonbyeong. Unlike jeon, it is cut into small pieces and kneaded with flour, ignoring the shape of the ingredients. Representative examples include pumpkin pancakes made with shredded zucchini and kimchi pancakes made with finely chopped cabbage kimchi. Pancakes in a broad sense include press, bindaetteok, jangtteok, and pancakes made by frying in oil. ▶ Types of pancakes chive pancake_부추전   Kimchi pancake_김치전 Pajeon_파전 pumpkin pancake_호박전 cabbage pancake_배추전 potatopancake_감자전 Making pancake seasoning (soy sauce)_부침개 양념장(간장소스) 만들기

Representative snacks that go well with makgeolli include green onion pancakes, skate samhap, boiled pork, and tofu kimchi. “It’s raining. How about makgeolli with pajeon? On a rainy day, makgeolli is the soup with pajeon? The sound made when frying pancakes is similar to the sound of rain, so when you hear the sound of rain, pancakes come to mind. With the addition of a savory flavor, ‘rainy day = pancake’ has become a formula. However, when makgeolli is added, the story changes. Makgeolli has slightly different tastes, such as sourness or sweetness, depending on the product, but many people often look for makgeolli thanks to its rich and refreshing taste. Makgeolli has a low alcohol content and does not have a strong taste, so if you eat soupy food with a lot of moisture, you will not be able to taste it. However, if you look for information, you will find many foods that stick to your mouth while retaining the unique taste of makgeolli. However, pancakes are not a suitable snack. Ma...

 ▶Published an English book introducing our alcohol,  ‘Hidden Charms of Korea: SOOL’한국의 숨겨진 매력: 술 This is an English book published in February 2023 by the Overseas Culture and Information Service of the Ministry of Culture, Sports and Tourism to introduce Korean alcohol to foreigners. The books are △ Alcohol that soothes the soul (Sool-ution Ⅰ: Soothing the soul) △ Meeting of tradition and hip modernity (Sool-ution Ⅱ: Fusion of traditional and hip) △ Korean alcohol, beyond Korea to the world (Sool-ution Ⅲ : Loved by Koreans and the world) and consists of 16 articles in 3 categories. In <Alcohol that Soothes the Soul>, Korea's unique traditional liquors such as Munbaeju, Gamhongro, makgeolli, and clear liquor (yakju) are included, and in <Meeting Tradition and Hip Modernity>, diluted and distilled soju, challenging the prejudice against Korean beer. We covered craft beer, experimental manufacturing techniques, and 'premium traditional liquor' that attracted atte...

  Soju is an alcoholic beverage made by fermenting and distilling grains or diluting alcohol with water. Soju in Korea and Japan is a type of regional distilled spirit that does not fall into the category of authentic global distilled spirits. Soju in a green bottle, which is commonly seen, is a ‘diluted soju’ made by diluting alcohol made from sweet potatoes, molasses, and tapioca. Diluted soju is cheaper and easier to mass-produce than distilled soju, which is made by fermenting and distilling grains. During the manufacturing process, ingredients that can contribute to flavor other than alcohol are removed as much as possible, so it has a clean, unscented taste. Because of the additives added to reduce bitterness and create a softer taste and aroma, the finish of soju may feel sweet. Korea's diluted soju has a light aroma and taste, so it goes well with meat or stews. Additionally, the liquor tax is very low, making it the cheapest distilled alcohol in the world. 1965, when dilut...