At the moment, Oct. 1, is Chuseok, Korea’s most great and beneficiant time of the yr. It’s when grains and fruits are plentiful. Chuseok is Korea’s Thanksgiving Day, that takes place on the fifteenth day of the eighth lunar month.
At the moment, households come collectively, dress in good garments or in conventional hanbok, play video games and feast on thanksgiving fare.
The celebration begins within the morning. Ancestral rites are carried out and prayers are supplied in thanksgiving for a superb harvest.
Korean meals skilled and chef Lily Min defined that the meals supplied to the ancestors is symbolic and specified by a selected method. Every providing has a corresponding place and route, following the ideas and the concord of eum and yang (yin and yang).
The spotlight of the ancestral desk is songpyeon, conventional Chuseok rice truffles (created from freshly harvested rice, steamed in pine needles), fish, meat and freshly harvested fruits and crops.
Lily shared recipes of dishes consultant of this particular vacation and talked about why they’re served right now.
Pungseonghan hangawi dweseyo! Pleased Chuseok! Wishing you abundance at the moment and at all times! Gumbae! (Cheers!)
Dak Jjim (Soy sauce braised hen)
It is a in style celebratory dish. It’s stated that chickens are tastiest and fattest right now, as they, too, feast on the abundance of nature. Using substances at their prime akin to chestnuts, mushrooms and jujubes provides layers of taste and texture.
1 kg hen
1 onion
1 potato
4 shiitake mushrooms
5 dried jujube
1 Tbsp vegetable oil
Sauce:6 Tbsp soy sauce
3 Tbsp cooking wine
2 Tbsp sugar
3 Tbsp finely chopped inexperienced onion
1 1/2 Tbsp minced garlic
1/2 tsp black pepper
1 Tbsp sesame oil
2 cups water
Chop hen into bite-size items. Clear and take away extra blood.
Lower the carrot and potato into the form and dimension of the chestnut. Chop the onion into large items. Chop the shiitake mushroom into 4 items. Peel the chestnut. Clear the dried jujube with a moist paper towel.
Coat the pot with oil and stir-fry the hen. Add carrot, onion, shiitake mushroom and chestnuts whereas persevering with to stir-fry.
Add 2/3 of the sauce and cook dinner over medium warmth. Whereas it simmers, add the remainder of the sauce and dried jujube.
Combine completely and simmer till prepared.
Jabchae (Stir-Fried Glass Noodles with Greens and Beef)That is usually served throughout birthdays, weddings, holidays and all festivals, as noodles symbolize longevity.
Jabchae means “combination of greens.” The unique jabchae recipe didn’t embrace meat or noodles. It was when glass noodles had been launched in Korea that the recipe flip into the jabchae we all know at the moment.
180 g glass noodles
1/3 piece carrot
1/2 piece onion
A little bit salt
60 g Korean chives
5 items dried shiitake mushrooms
100 g beef
1 egg
2 Tbsp vegetable oil
1 Tbsp sesame seeds
Sauce for mushroom and beef:1 Tbsp finely chopped inexperienced onions
1/2 Tbsp minced garlic
2 tsp soy sauce
1 tsp sugar
1 tsp sesame oil
1 tsp sesame seeds
A little bit black pepper
Noodle sauce:6 Tbsp soy sauce
4 Tbsp sugar
4 Tbsp sesame oil
1/4 tsp black pepper
Soak glass noodles in scorching water till mushy. Drain. Lower the noodles shorter.
Slice carrot and onion into skinny strips and season every individually with slightly salt for 10 minutes. Pat each dry with a paper towel.
Lower Korean chives into 2-inch-long items. Clear shiitake mushrooms and soak in scorching water till tender. Take away stem and slice into skinny strips, then season with half of sauce.
Wipe beef dry with paper towel and reduce into skinny strips. Marinate with the remaining sauce.
Beat egg barely, then pan-fry. Slice into skinny strips after.
Oil and stir-fry every of the primary substances individually till half-cooked.
Warmth a wok and stir-fry the noodles with half of the noodle sauce. Cook dinner till sauce is absorbed by the noodles
Add in all of the ready substances and alter style accordingly with remaining half of the noodle sauce. Stir-fry for just a few extra minutes.
Flip warmth off, add in chives and egg, then combine nicely. Sprinkle the highest with sesame seeds.
This recipe is from the “Ok-Drama Cookbook” that Lily and I penned. There are such a lot of ideas and variations to this recipe, so don’t neglect to get yourselves a duplicate.
Bae-hwachae (Pear Punch)Hwachae is a standard Korean punch made with varied fruit or edible flower petals. This recipe is made with freshly harvested pears and schisandra (also called omija or magnolia berry), plentiful right now of yr. This punch is superbly offered with flower-shaped items of Korean pear.
1 Korean pear
1 c omija focus (out there in Korean shops)
3 c water
1 Tbsp pine nuts
Peel the pear, reduce it right into a flower form, and soak it in sugar water for some time in order that the colour doesn’t change.
Mix omija focus with water. Modify in line with style. Go away combination to chill and earlier than serving. Add flower pears to drift earlier than serving.
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