Monday, June 30, 2008

Some Korean Sauces

Here are some of the sauces:

1. Seasoning soy sauce: Combine 4 tbsp. soy sauce, 2 tbsp. sugar, 1 tbsp. rice wine, 1 tbsp. chopped green onion, 1 tbsp. chopped garlic, 1 tbsp. sesame oil, 1 tbsp. sesame salt (crushed sesame that has been toasted with a little salt added), and black pepper to taste. Pine nuts and extra rice wine are optional.

2. Sweet sauce: Combine 1 cup soy sauce, 1/2 lb. dark corn syrup, 1/3 cup sugar, 2/3 cup water, 1 tbsp. ginger juice or flat slices of fresh ginger, 1/4 cup rice wine, 1 tsp. black pepper, and a little MSG in a pan and simmer in a low heat until thick.

3. Vinegar-soy sauce: Combine 4 tbsp. soy sauce, 1 tsp. sugar, 1/2 tbsp. sesame salt, 2 tsp. vinegar, chopped green onion and garlic to taste.

4. Mustard-vinegar sauce: Slowly stir 1/2 cup boiling water into 7 tbsp. mustard powder; stir until a smooth paste forms in the bowl. Put the bowl containing the mustard paste upside down on a hot cooking pot (perhaps one where rice is cooking) and let it stand for 10-15 minutes. When the mustard is somewhat translucent add 1 tbsp. soy sauce, 3 tbsp. sugar, 1/2 cup vinegar, and 1 tsp. salt and mix well.

5. Seasoned red pepper paste: Combine 2 tbsp. red pepper paste, 2 tbsp. soy sauce, 1 tbsp. chopped garlic, 2 tbsp. chopped green onion, 1 tbsp. sugar, 1 tbsp. sesame salt, and 2 tbsp. sesame oil in a pan and simmer on low heat until thick.

Saturday, June 28, 2008

Preparation Tips

Koreans always have different kinds of dishes on the table during meals. If you know the drama Daejanggeum (Jewel in the Palace), or if you saw some of the pictures that i posted here, you may already have an idea about it.

I'm not good at cooking but i'm not also that bad. I consider myself lucky because my in laws usually give us some side dishes so i don't need to prepare much. Cooking and preparing Korean meals takes much time but it's fun specially when you see lots of dishes on the table.

Korean food preparation methods are quite differenet from western ones. The main jobs in preparing a Korean meal are the cutting, slicing, seasoning and careful arranging of the food. So whenever i go to my in laws house and help them, i always ask my sister or mother in law to do first and i finish it. When i cook at home, i always make my own style in slicing and cutting. hehe..

The cutting of food before cooking is very important for appearance as well as convenience in eating with chopstics. Slicing, chopping, scoring and sectioning the vegetables, fish and meat are techniques employed so that the food will cook quickly and be easier to eat. Also, each ingredient is cut or sliced into the same size or shape and the same thickness so that it cooks evenly and looks neat. Because of the quick cooking the nutritional value reamins high as well. Scoring, which is the process of cutting slits in the meat, allows the marinade to penetrate further into meats and also prevents the cooked meat from curling up during cooking. Chopping the seasonings (such as garlic, green onion and ginger) allows for better distribution of the flavor throughout the dish.

Various seasoning sauces are used on vegetables. The amounts of seasonings used may vary with ones preference and other ingredients may also be added to suit one's individual taste.

The final step in preparing most dishes is the careful arranging of the foods paying particular attention to alternatong the natural colors of the foods to make a pleasant pattern. Foods are always arranged neatly in concentric circles, radial designs or parallel linear columns and never placed in a disorderly fashion. The dish must have eye appeal when presented for eating and reipes often give directions for the exact arrangement of the foods.

videos on my blog

I made this blog because i want to share some pictures and remember some of my experiences. Even when your intention is just to put all the pictures and experiences into a file, I sometimes feel that blogging without a reader is a kind of boring. I always think of ways on how to make my homepage more interesting so that i can attract more readers. Sad to know that people will only visit you because you came from their site. They didn't come because your blog is interesting. This blog of mine needs attention so i sometimes check out some other sites and learn some techniques on how to get more readers until i found this.

I usually post some pictures on my blog and i need to go for a change. How about a video in my blog? Yes, i'm thinking of posting some videos, too. What do you think?


After the vacation, my hubby asked me what kind of Korean food i was craving for so i told him Bossam. Bossam (보쌈) is basically steamed pork served with delicious kimchi and some vegetables like lettuce leaves. You use the lettuce to wrap the pork with some dwenjang (bean paste), garlic and pepper before exploding into your mouth and leaving you wondering if you’ve ever tried a more memorable combination of flavors before.

I like Bossam specially the sweet taste of kimchi...yummy~

Wednesday, June 25, 2008

Beef Stock Soup (Komtang) "곰탕"


1 1/3 lb. shank of beef
1/2 whole white radish
1/4 lb chinese noodles
1 large green onion
5 cloves garlic
salt, black pepper, MSG


1. Cut the beef into large pieces and halve the radish. Boil the beef and radish in 30 cups of water. Lower the heat and simmer for 1 hour until the meat is very tender.

2. Take the meat and radish out of the broth. Cool the broth and skim off excess fat that has floated to the top. Slice the meat thinly into the bite sized pieces cutting against the grain. Slice the radish into pieces 1/8" thick.

3. Add the meat, radish and crushed garlic to the broth. Then bring to a boil again.

4. Cut large green onion into rings. Add the salt, black pepper and green onion and check the seasoning just before serving.

Hint: This beef stock soup may be made using the knuckle bone.

Tuesday, June 24, 2008

Travel to Seven Continents Tag

Rules :

1. Start Copy from "Begin Copy" until "End Copy".
2. Put your blog's name and url write in which continent you live, add the country you live in. Example : My Imaginary Travels (Netherlands)
3. Leave your url post in here and I'll add you to the Master List.
4. Please help spread this tag by tagging your friends as much as you can.
5. Don't play unfair! If you have more than 1 blog, you can participate all your blogs for this tag. BUT you will have to post this tag to all your blogs as well. So, please. Don't cheat!
6. Please come back again to copy the update of the master list, often. This process will help new participants to get the same gains as the first participants.
7. Don't forget to use the banner at your post, you can save as or you can just copy the code in here.

Master List :

A. Asia : 1. Moms... Check Nyo (Philippines) 2. Hailey's Beats and Bits (Philippines) 3. allinkorea (Korea) 4. kimchiland (Korea) 5. idealpinkrose (Korea) 6. korean food (Korea) 7. your turn

B. Australia : 1. your turn

C. Afrika : 1. your turn

D. North Amerika : 1. your turn

E. South Amerika : 1. your turn

F. Europe : 1. My Imaginary Travels (Netherlands) 2. Juliana's Site (Netherlands) 3. Picturing of Life (Netherlands) 4. your turn

G. Antarctica : 1. your turn

~ End Copy ~
Can the following blogger friends travel with me?

*bheng*, *deliciousa*, *desperate blogger*, *era*, *kwen*, *lutchi*, *princess*, *trinity*, *sexymom* and *didyouknow*.

Friday, June 20, 2008

Spring Chicken Soup (Yonggyebaeksuk) "영계백숙"

I'm back from my vacation and because my blog is about Korean food and i can't post here the food that i've eaten in another country so i've decided to post some Korean recipe, instead. Let me start with this Spring Chicken Soup Recipe.

Spring Chicken Soup Recipe


1 spring chicken
1/2 cup glutinous rice
10 cloves garlic
6 jujubes
6 chestnuts
1 knob ginger

1. Remove the organs, lower legs, feet and head from the chicken and clean.
2. Stuff the chicken cavity with the glutinous rice and 5 cloves of garlic. Sew the body cavity shut.
3. Put the stuff chicken in a pot and add water enough to simmer. Add the jujubes, peeled chestnuts, ginger and remaining cloves of garlic. Cover the pot and bring to a boil. Then reduce the heat and simmer for an hour.
4. Add the salt, black pepper and sliced green onion just before eating.

1. Stuff the chicken cavity with only a little glutinous rice, leaving room for it to expand as it cooks.
2. For medicial use, take the boiled chicken out of the broth, add ginseng root and simmer the broth again.

Thursday, June 5, 2008

We are here in Sydney

Hello guys, i'm now here in Sydney Australia. We've visited lots of attractions in Vietnam but was a very tiring trip because we had to travel many hours to move to another place. From Ho Chi Minh, we went to Dalat which has a nice weather but it took us 8 hours to get there. We stayed there for 6 days and then we moved to Nha Trang. The famous beach in Vietnam which took us 5 hours from Dalat. Then because of the hot weather, we only stayed there for 3 days and went back to Ho Chi Minh City (Saigon) which is 9 hours by bus. Then from Ho Chi Minh Airport, we came here in Sydney.

In Sydney, we visited the Opera House, Harbour Bridge, Royal Botanic Garden, Queen Victoria Building, Martin Place, Hay Market (Paddy's Market), Hyde Park, Belmore Park, Sydney Tower, St. Mary's Cathedral, and the Blue Mountain. But it was raining when we visited the Blue mountain and the road was covered by the mist and we couldn't see anything so we're planning to visit there again.

I'm gonna tell you more about our travel next time.


My mother in law said that having rice for breakfast is good for our health. That was when she saw that i only served fruit juice for hubby's breakfast. But when my father in law was hospitalized, she saw that in the hospital they also serve fruit juice for my father in law's breakfast. She found out that fresh fruit juice with vegetables is great. Since then, she told me to put vegetables when i make fruit juice.

I've been using my blender for 5 years now so i'm thinking of getting a new one. And i think this powerful, easy to use, easy to clean and affordable
blenders for Margaritas are the best substitute for my old blender. Besides it's also good for smoothies and crushing ice. What a great blenders to use specially in this summer.

If you are looking for easy to clean, powerful, easy to use, attractive design, compact, and affordable blenders, check out the blenders for Margaritas and find the best one for you.

Sunday, June 1, 2008


Opppsss... My hubby is sleeping now. I haven't used a computer for a long time so when our host said that we can use the computer here in our room for free so here i am again spending time in front of the computer. But i think i have to park here now because we have to get up early tomorrow to visit some places.

I'm gonna visit you soon guys and link you up as soon as possible. Bye for now!

my school days

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Here in Sydney

Hello guys, after travelling some famous attractions in Vietnam, we are now here in Sydney Australia. After staying in a very hot weather, we came here in a cold weather. Like our first day in Vietnam, it was also raining when we first arrived here. Luckily, it's not heavy rain. It's just rain shower so we can still go out using an umbrella. Isn't it more romantic when you walk in the rain? ngeeeeekkkk....

I didn't enjoy much the food in Vietnam. I had a stomachache so we had to choose the food that we ate. But i enjoyed the fruits specially mangoes and mangosteen. Yummy!

I'm gonna tell you more about my holiday next time.

Good night everyone!

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