The rabbit meat itself is the nutritive material for tonics. Our people understood the advantage of rabbit meat through the long dietary life and assessed it as the most nutritive among meats. The rabbit meat soup is the mixture of the rabbit meat and ingredients which can strengthen its nutritive value. Such soup has been widely known to our people as the best tonic dish. To make a bowl of ...

This is made by applying creatively the cuisine of the noodle with seasoned raw sliced Pollock which the people of Hamgyong provice enjoyed in the past years. To make this noodle for 10 persons needs 1.6kg of potato starch, 10~20g of alum, 3kg of catfish flesh, 300g of Kimchi, one egg, 30g of oil, 40g of salt, 150g of soy sauce, 100g of welsh, 300g of vinegar, 70g of sugar, 100g of powdered r ...

Since the old times, our ancestors have raised many dogs and used them widely as the tenic for the weakly persons. Take all the intestines cut of the belly, put the rice into it and grill it whole. This is the whole grilled dog. We can eat everything including the skin and meat and the fat soaks into the meat and boiled rice. So there is little loss of the nutritive substances. What is import ...

The cooking and processing can be said to be the course of trimming and managing the ingredients according to the sensible, tasteful, nutritive and physiological requirements.To make the dishes delicious, it’s necessary to enhance the processing level and select the good ingredients. The vegetibles and edible mountain herbs which are being widely used for our people’s dietary life ...

The soup is one of the regular dishes which are widely used for our people’s dietary life with Kimchi and so on. There must be soup with boiled rice on the dinner table of Korean people. Since the old times, our people have prepared the soup in order to make the spoon wet before dipping out the boiled rice. The soup is well absorbed, helps the digestion and absorption of other dishes a ...

The boiled rice is the main staple food of our people. Our people like the boiled rice most among the several kinds of dishes and regard the eating of boiled rice as having meal. So our ancestors regarded the boiling of rice as the most important processing and tried to cook the rice deliciously. In this course they understood the rice cooking technologies such as the setting of water amount ...

The noodle is one of the peculiar national foods. To maintain the real taste of noodle, it is important to understand well the characteristics of noodle by kind and accordingly, make well the noodle strip, broth, minced meat and seasonings. Our noodle has long history and many kinds. According to the used flour, there is a buckwheat noodle, starch noodle, maize noodle, wheat noodle and accor ...

Recently, the efficacy of bean paste has been studied scientifically and so the bean paste is attracting the public attention as the food for the good health and long life. Its main efficacy is the prevention of cancer. According to the data, the mortality from cancer is lower by 40% for the person eating bean paste every day than for the person not eating it. This shows that the bean paste p ...

Taking out the gill and peeling Even in case of cooking the fish on the whole, never forget to take out the gill. Lay down the fish on the chopping board, take body with your left hand, put the tip of knife into the operculum, cut the bottom of gill and take it out, In case of the small fish, take it out with hand. In the case of the fish of normal size, cut about 1~1.5㎝ above tail with ...

This is the dish made by chopping meat to the certain size, adding a little oil into the roasting pan, putting the meat pieces into the pan and cooking them quickly at the high temperature. Due to the characteristics of its processing method, the loss of nutrition in the raw material is little; the cooked meat is soft and has unique taste and smell.  To make the delicious roast minced m ...

Smell of dish is the property of food that is reflected to brain through nose. Generally, man sees dish first, feels its smell through nose second and finally feels taste through its tongue. In other word, taste of dish is felt firstly by eyes, secondly by nose and finally assessed by its tongue. Even though it had high nutritive value and it was good to see and hear, such dish can not be ...

Boiled rice mixed with the mussel. Ingredients Rice 600g, mussel 600g, salt 5g, soy sonce 20g oil 20g, Welsh onion 20g, spiced soy sauce 20g Preparation 1. Wash the rice and swell it in the water. Wash the mussel meat, drain it and chop it. Chop Welsh onion. 2. Add the oil into the pot, put the mussel meat and welsh into the pot, roast them for a while, add the soy sauce and then roast the ...