Makkoli (Raw liquor) It is liquor made by fermenting starchy material by malt and filtering. Because it is roughly filtered, it is called raw liquor. It was called 《Takju》,《Takbaegi》,《Nongju》, 《Nongtak》.《Takju》was named after its opaque colour. 《Takbaegi》was named after the bowl that is full of opaque liquor.《Nongju》and 《Nongtak》meant the liquor which our peop ...

It is important in improving the nutritive value of dish to process well in order to absorb fully the protein in the material. To increase the absorption rate of protern, it is essential to pay attention in order that the protein should be lost as little as possible in the course of processing. When heating, much soluable protern comes out of the meat. For example, if adding the salt to the w ...

The fried glutinous rice cake is the traditional national sweet food. It is made by frying the grains and seeds including the rice, bean, sesame, pine nut in the several methods, mixing them with the sirup made from sugar or glucose and forming the certarn shape. It is made using the nature that the sugar is crystallized when cooling. To make it delicious, first of all, select grain or seed w ...

Preheat the grill, apply the oil to it or apply the vinegar to the surface of fish and broil it. Then, the fish does not stick to the grill or the flesh does not break. To cook the surface and inside of fish evenly, broil it quickly over the strong five first and then, turn it upside down and broil it slowly over the weak fire. Since the skin can be separated from the flesh if turning it upsi ...

The soup favoured with soy is made of several kinds of ingredients.Since it is delicious and has the high nutritive value; it is very popular among the people. There are two kinds of soup favoured with soy; fish soup and vegetable soup. The processing methods are different according to the material. Flatfish soup favoured with soy. To make a bowl of flatfish soup needs 200g of flatfish, 120 ...

Roasting can be divided into direct roasting (using charcoal, gas and electric heat) and indirect roasting (using furnace or frying pan). To improve its quality, it is important to control heat well according to the heating method and features of dishes. Firstly, control heat well according to heating method. In case of direct roasting, it is good to provide the surface of material with 130~150℃ ...

It is an inherent Korean folk dish. Countries but ours have no grain dish with unique taste like it. Because it is good in taste and shape, and conspicuous in processing, it is called as Kijiddok, Sulddok, Pangulzungpyon, Jaejungpyon and so on. The word “Garnishing (Komyong)” that we often use in dish processing was originated from this just spoiled rice cake. Its taste depends l ...

Colours of dish can be classified into original raw pigment in the material, cooking pigment which appears during processing, and additive pigment, depending on their forming origin. Raw pigment can be divided into vegetable and animal pigments. Vegetable pigments are chlorophyll, anthocyan, carotinoid, plavonoid, tannin and so on. Raw animal pigments include myoglobin consisting of meat colo ...

Nutritive value of dish is one of the important indexes which estimate the quality of food. In order to increase it, combine various dishes reasonably to make nutritive composition that meets the physiological demand of man, and process them in order to preserve the nutritive elements of dishes and to digest well. If protein in the food is too heated, it interferes the digestion and ...

Trim mountain herbs cleanly, spray 15~18% salt water over them and place them evenly into the jar. After 2~3hours, add the herbs again in the same method. Never press down the herbs. After the jar has been filled completely, spread a layer of salt over them; put a board on them and then a heavy stone on them. Pour salt water, cover the jar, and store in the shady and cool place. ...

Parsley dish is unique in taste and flavour and full of medicinal components. Our people have used it since the old times. To make a delicious dish, it is important to use high-quality parsley. Use the soft parsley. If there is tough part, cut it away. Never use the parsley with any scar or yellow part. As the too young parsley has littly taste, flavour and pharmaceutical effect, i ...

To use the radish leaves as material of soup, trim and dry them. Do not twist them and cut the only leaves with knife. Take off the sick or yellow leaves, beat off the earth, weave by straw or straw-rope, and dry in the shady and ventilated place. If drying them under solar ray, the nutritive substances get lost much and it easily gets brittle. When the leaves have been dried to a ...