Unlock the Sunshine Vitamin: The Amazing Power of Dried Shiitake Mushrooms

Did you know that simply drying a common mushroom can significantly boost its nutritional value? It's true! We're talking about the humble shiitake mushroom, a culinary staple that transforms into a powerhouse of Vitamin D when dried. In a world increasingly conscious of health and natural remedies, this often-overlooked secret of the shiitake is truly fascinating.

Mushrooms: More Than Just a Fungus

Let's start with a quick biological detour. Mushrooms, including shiitake, belong to the fascinating kingdom of Fungi. They're distinct from molds and yeasts, though all are part of the broader fungal family. While often used as a supporting ingredient, adding deep umami flavor to stews and stir-fries, mushrooms possess a unique texture. Their firm, chewy consistency, especially that of shiitake, is often compared to meat, making them a popular choice for vegetarian dishes.

The Magic of Drying: Boosting Vitamin D (Ergosterol)

Here's where the magic happens: drying shiitake mushrooms dramatically increases their Vitamin D content. Fresh shiitake contains a precursor called ergosterol. When exposed to ultraviolet (UV) light, whether from the sun or artificial sources, this ergosterol converts into active Vitamin D. This incredible natural process makes dried shiitake a fantastic, plant-based source of this essential nutrient.

Why is Vitamin D so important? It plays a crucial role in bone health, immune system function, and overall well-being. With many people experiencing Vitamin D deficiency, especially in regions with limited sunlight, incorporating dried shiitake into your diet is a simple yet effective way to boost your intake.

How are Shiitake Mushrooms Dried?

While traditional sun-drying (solar dehydration) is effective for activating Vitamin D, modern methods often involve more controlled environments. You'll find many commercial producers using hot air dryers that employ electric heat or heat exchangers, similar to chili pepper dryers. These methods ensure consistent drying and preserve the mushroom's quality. However, for home use, simply placing sliced shiitake mushrooms in direct sunlight for a few hours can significantly enhance their Vitamin D levels.

From Forest to Plate: The Journey of Shiitake

Shiitake mushrooms are typically cultivated on hardwood logs (often oak, known as 'chamnamu' in Korea). Farmers drill holes into these logs, inoculate them with shiitake spawn, and then carefully cultivate them. This traditional method allows the mushrooms to develop their rich flavor and beneficial compounds naturally.

In Korea, regions like Yeongdong in Chungbuk Province and Pyeongchang in Gangwon Province are renowned for their shiitake production, benefiting from the ideal climate and forest environments.

The Wisdom of Our Ancestors: Discovering Edible Mushrooms

Imagine our earliest ancestors, foraging for food. It must have taken immense courage and trial-and-error to discover which wild mushrooms were safe to eat and which were poisonous. For instance, many species found in the wild, like the highly toxic Amanita mushrooms (often mistaken for edible varieties), can be deadly. This highlights the importance of consuming only cultivated mushrooms or those identified by expert foragers. The journey from cautious experimentation to widespread cultivation speaks volumes about human ingenuity and the enduring value of foods like shiitake.

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Why Incorporate Dried Shiitake into Your Diet?

• Natural Vitamin D Source: An excellent plant-based option for boosting your Vitamin D intake.

• Rich Umami Flavor: Adds depth and complexity to a variety of dishes.

• Versatile Ingredient: Perfect for soups, stews, stir-fries, and even as a meat substitute.

• Long Shelf Life: Dried form allows for convenient storage and year-round use.

So, next time you're at the market, don't overlook the dried shiitake mushrooms. They're not just a delicious ingredient, but a hidden gem packed with a vital nutrient, ready to bring both flavor and health to your plate!

The Wonderful World of Noodles: A Global Culinary Journey

Noodles are a beloved staple across cultures, cherished for their versatility and comforting appeal. 

They are not only easy to make at home but also produced efficiently in factories, making them accessible to everyone. From simple family meals to elaborate celebratory dishes, noodles hold a special place in our hearts and on our plates.

What Makes a Noodle? Ingredients and Processing

The fascinating diversity of noodles primarily stems from two factors: their main ingredients and processing methods.

• Ingredients: While many noodles globally are wheat-based, you'll find exciting variations! Think of the light, delicate rice noodles popular in Southeast Asia, or the earthy buckwheat noodles (like those from Gangwon-do in Korea). Busan's famous Milmyeon (wheat noodles) is another excellent example of regional ingredient specialization.

• Processing Methods: Noodles come in various forms based on how they're processed:

  • Dried Noodles (Geonmyeon): These are typically air-dried, allowing for a longer shelf life.

  • Fresh Noodles (Saengmyeon): Made to be cooked immediately, offering a wonderfully chewy texture.

  • Pre-cooked Noodles (Sukmyeon): Partially cooked and often vacuum-sealed for convenience.

  • Instant/Fried Noodles (Yutangmyeon): Usually deep-fried and dried, perfect for quick meals.

A Deeper Dive into Korean Noodles: Kalguksu and Its Richness

Korea boasts an incredible array of noodles, with Kalguksu (knife-cut noodles) standing out for its delightful variety. Traditionally, Korean mothers would expertly roll out dough with a rolling pin and slice it thinly with a kitchen knife, then cook it in boiling water.

What truly defines Kalguksu is its diverse toppings (gomyeong) and regional variations. While some might top it with zucchini or chives, the magic often lies in the accompanying ingredients. For example, some regions in Gyeongsang Province might add napa cabbage, while others might feature fresh clams. The essence of Kalguksu's flavor often comes from a combination of soy sauce, egg strips, fermented chili peppers, or aged kimchi, all harmonizing to elevate the dish.

Beyond traditional Kalguksu, Korea offers unique noodle experiences like Eojuk (fish porridge with noodles) from Okcheon and Yesan, and Doenjang Kalguksu (soybean paste knife-cut noodles) from Gangneung.

Beyond Korea: Global Noodle Delights

Noodles are a global phenomenon. Japan, for instance, is famous for its three major types of Udon, each differing in thickness. China offers iconic wheat-based dishes like Jajangmyeon (black bean sauce noodles) and Dosakmyeon (knife-shaved noodles), showcasing unique textures and preparation methods.

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The Art and Science of Noodle Making

Whether handmade or factory-produced, crafting delicious noodles is both an art and a science.

• Factory Production: In factories, strong wheat flour is typically kneaded with about 0.9% salt water. This dough then undergoes rolling and shaping before being dried to a moisture content of 2-3% for packaging.

• Traditional Craftsmanship: In some traditional noodle-making regions along Korea's east coast, local artisans even claim that the wind direction and speed influence the noodle's taste! They might even measure the wind daily to maintain a consistent flavor. This speaks to the subtle nuances that can affect the final product. Even the mineral composition of the groundwater used for mixing can impact the taste of dried noodles, as seen with the renowned noodles from Sudeoksa Temple in Yesan.

Noodles in Culture: A Symbol of Longevity and Celebration

Noodles are more than just food; they are deeply ingrained in cultural traditions. Their long, slender shape has made them a symbol of longevity, making them a customary dish at birthday celebrations. They are also a fixture at feasts, especially weddings, giving rise to the common Korean saying, "When will you let us eat noodles?" (meaning, when will you get married?). This cultural significance reminds us that sometimes, a long, slender life might be preferable to a short, robust one – just like a noodle!

Exploring Korean Pancakes: Buchimgae, Bukkumi, Jijim, and Their Hidden Stories!

Hello everyone! On a rainy day, what comes to mind for Koreans is often our soul food: "pan-fried" dishes. Today, we're going to dive deep into Buchimgae, its cousin Bukkumi, and Jijim, known by its Gyeongsang-do dialect. Shall we embark on this fascinating journey together?

1. What is 'Buchimgae'? Korea's Diverse Jeon (Pan-fried Delicacy) Culture

Buchimgae refers to dishes made by mixing flour (such as wheat or buckwheat flour) with water to form a batter, then adding various vegetables, meats, and seafood, and pan-frying them in oil. It is the most comprehensive term that encompasses numerous types of "Jeon (煎)" that we commonly know, such as Kimchi-jeon, Pajeon (green onion pancake), Haemul Pajeon (seafood green onion pancake), and Gamja-jeon (potato pancake). The savory aroma of oil and the golden-brown appearance alone are enough to make your mouth water.

2. A Sweet and Chewy Delicacy, 'Bukkumi'

Bukkumi is similar to Buchimgae in that it's pan-fried, but it possesses a slightly different charm. It is primarily made by shaping glutinous rice flour or wheat flour dough into flat, round discs, filling them with red bean paste, honey, or sugar, and then folding them in half before pan-frying. It's closer to a type of 'tteok' (rice cake). Buckwheat Bukkumi and Sorghum Bukkumi are particularly representative delicacies of the Gangwon-do region, characterized by their crispy exterior, chewy interior, and sweet taste. It has long been cherished as a traditional snack enjoyed at feasts and holidays.

3. 'Jijim': The Heartwarming Gyeongsang-do Dialect

Jijim is the dialect used primarily in the Gyeongsang-do region to refer to 'Buchimgae'. It is often used with specific ingredients, such as "Let's make Kimchi Jijim!" or "One more Buchu Jijim (chive pancake)!". It is said that the term 'Jijinda' (to pan-fry) originated from the sizzling sound of oil during cooking. It's a heartwarming name deeply rooted in the local culture. Even a seemingly plain Radish Jijim (Musijijim) has an inexplicable charm that keeps you reaching for more.

4. The Infinite Transformations of Buchimgae: Varieties and Cultural Significance

Korean Buchimgae has as many varieties as the ingredients used. It can be made with vegetables like cabbage, chives, and pumpkin, as well as seafood like oysters, squid, and shrimp. Dongnae Pajeon from Busan's Dongnae district is a prime example, showcasing local specialties with abundant green onions and seafood.

Beyond being just delicious food, Buchimgae is deeply intertwined with the lives of Koreans. During holidays like Seollal (Lunar New Year) and Chuseok (Korean Thanksgiving), making Buchimgae together as a family becomes an important ritual for sharing affection. Additionally, it serves various roles in daily life: as a side dish for meals, a snack when hungry, a perfect accompaniment to makgeolli (Korean rice wine) on a rainy day, and even a packed lunch item.

Historically, on Samjinnal (the third day of the third lunar month), which marked the beginning of spring, people would pick azalea flowers to make Hwajeon (flower pancake), reflecting its role in embracing the seasonal ambiance.

5. Buchimgae's Lookalikes: 'Jeonbyeong', 'Jeonya', 'Bindae-tteok'

Dishes similar to Buchimgae include the thinly pan-fried Jeonbyeong, the smaller and more refined Jeonya, and Bindae-tteok, a specialty of Seoul's Gwangjang Market. Despite its name, which includes 'tteok' (rice cake), Bindae-tteok is primarily made by grinding mung beans and pan-frying them thickly. It has been widely loved as a hearty meal for common people and a perfect side dish for makgeolli. In the Andong region of Gyeongsang-do, certain types of Buchimgae served on ancestral altars are called 'Jeok (炙)', indicating subtle regional differences and unique names.

Thus, Buchimgae, Bukkumi, and Jijim, though differing in name, are cherished foods that have shared the lives and emotions of Koreans. The next time you encounter a Korean pancake, why not savor the stories and culture embedded within it?

A Warm Bowl of Gukbap: Savoring the Fading Memories of Traditional Markets

The enticing aroma of delicious food always wafted through traditional markets. 

Among them, one unforgettable dish was a warm bowl of Gukbap. 

A hearty gulp of hot soup with rice would instantly rejuvenate a body tired from exploring the market. 

Unfortunately, it's becoming increasingly difficult to find the vibrant, bustling five-day markets and traditional markets of yesteryear.

Gukbap at the Market: A Fond Scene from Yesteryear

Gukbap has always been a humble yet hearty dish that was an indispensable part of traditional markets. 

The sight of steam rising from a large cauldron and vendors serving Gukbap at a corner of a rural market on market days is etched in many people's memories. 

Served in sturdy brass bowls, Gukbap wasn't just about filling one's stomach; it was a medium for sharing warmth and camaraderie. In particular, the Toryeom method, where hot broth is repeatedly poured over and drained from the rice to keep it warm, is a tradition passed down through generations, symbolizing a comforting, homemade touch.

Vanishing Traditional Markets and Evolving Gukbap Culture

At one time, Moran Market in Seongnam, Gyeonggi Province, held on the 4th and 9th of each month, was a representative five-day market in the metropolitan area, evoking a sense of nostalgia. 

The fragrant scent of sesame oil from the 'Oil Alley' would fill the air, reminding visitors of old market atmospheres. However, with modernization, much of the boisterous and lively market scene has unfortunately disappeared.

Busan's Gupo Market and Daegu's Chilseong Market were also once bustling with people seeking nutritious, restorative dishes. Like these once-famous traditional markets, it's now hard to experience the old-fashioned atmosphere, which has also impacted Gukbap culture.

Regional Variations of Gukbap

Gukbap is a common dish found in almost every region, much like Sundaeguk (blood sausage soup), but each area boasts its own distinct characteristics.

• Daegu Ttarogukbap: As its name suggests, the soup and rice are served separately. This is believed to have originated from a difference in how people preferred to enjoy their soup in the past. 

While today even Sundaeguk can be served with the soup and rice together or separately, the name 'Ttarogukbap' clearly showcases Daegu's unique Gukbap culture.

• Seonjiguk (Blood Sausage Soup): This soup is made with 'seonji,' congealed blood from cows or pigs. Rich in iron, it's known to be beneficial for people with anemia. 

While it can be enjoyed as a standalone soup with dried napa cabbage, it's also a favorite hangover cure for drinkers, especially when combined with tripe or omasum, like in Yangpyeong Haejangguk.

• Gaejangguk (Yukgaejang): Commonly known as 'Yukgaejang,' this hot and spicy soup is widely loved. Despite the name 'Gaejangguk,' which might be misleading, much like how 'Jwi-po' (dried filefish) is made from filefish and not a mammal, Gaejangguk does not contain dog meat; it simply refers to a type of 'Jangguk' (clear soup). 

The correct term is 'Yukgaejang,' and a version made with chicken is called 'Dakgaejang.'

The Fading Taste of the Market, and Our Memories

Though the Gukbap of traditional markets is slowly fading away, it deeply embodies the joys and sorrows and the very essence of the Korean people's lives. 

The rustic yet warm atmosphere of the market and the comforting bowl of Gukbap tasted within it are not just simple food; they are precious memories and cultural heritage.

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What memories do you have of Gukbap from traditional markets? Share your stories in the comments below!

Unique Types of Noodles in Korea(Kottungchigi Noodles and Olgaengi Noodles)

Gangwon-do has a variety of characteristics, such as poor land, mountains, and low temperatures, so its crops and food are slightly different from those of other regions.

In particular, the Yeongseo region, located west of the Taebaek Mountains and centered around the coastal villages of the Gwandong region, has been planting and harvesting corn, potatoes, and buckwheat.

This time, we will learn about the meaning of Kottungchigi Noodles and Olgaengi Noodles from Jeongseon Traditional Market, famous for Auraji and Arirang.

 <Olgaengi Noodles>

<Kotdeungchigi Noodles>

    

As seen in Kim Yu-jeong's novel When Buckwheat Flowers Bloom, buckwheat noodles are famous in Bongpyeong, Pyeongchang. 

This is probably because they grow well even in poor land and are a food that makes you feel full due to their high starch content. Potatoes are also like that.

Sweet potatoes, a relief crop, are said to have been brought by Joseon Dynasty envoy Jo Eom when he went to Japan, but potatoes are said to have been brought about 60 years later, and are not well known.

Jeongseon is located in the center of Gangwon-do, so it is not easy to access. 

You can go there from Jecheon, Chungcheongbuk-do via Yeongwol, or get off at Pyeongchang on the Yeongdong Expressway.

When you go to Jeongseon Oil Market (Arirang Market), you must eat the food with the affectionate name of Kotdeungchigi noodles.

These noodles are made of buckwheat, and they are chewy and elastic enough to hit the bridge of your nose when you suck on them once, so they are called Kotdeungchigi noodles because they are made of buckwheat, so they break easily compared to wheat flour or glutinous rice flour.

Makguksu, which is served with Chuncheon Dakgalbi, is also made with this buckwheat, and the broth is made by dissolving soybean paste and boiling anchovies, and boiling buckwheat noodles ground with the inner skin, and using pumpkin sprouts as a topping.

 It is amazing that the noodles are chewy despite the strong buckwheat flavor and high buckwheat content.

In contrast, tadpole noodles or olgaengi noodles are made with corn starch.

General noodles go through a process of mixing and kneading, then putting them in a mold and forming them, but these olgaengi noodles also have little starch, so they do not stick together and cannot be stretched out long.

The method of making them is to grind dried corn on a millstone, then strain the husks through a strainer, and boil the bean paste in a pot while stirring it like starch. When it becomes thick, it is poured into a bowl with many holes and the noodles are made by catching them in cold water.

The main ingredients of noodles are water, salt, and wheat flour, and vegetables such as spinach or pumpkin are added to give it color, but these three are the main ingredients.

However, the taste is slightly different depending on the production area, and I think it ultimately depends on the taste of the water used as the mixing water, the effect of the dough used to express the density, and the drying method.

The noodles are not long like other noodles, but short and blunt like tadpoles, so it is named after them. It is eaten a lot in mountainous areas of Gangwon-do and Chungcheongbuk-do, and depending on the viscosity, it is somewhere between noodles and sujebi.

This food, which can be gently slurped with a spoon instead of chopsticks in anchovy broth, is even more appetizing because it has fresh kimchi and seaweed, and this food, which has a smooth savory taste and a savory flavor, is also great as a summer special.

https://chadol51.blogspot.com/2025/02/noodles-that-appear-at-banquets.html

The Two Faces of Delicious but Painful Wheat Gluten: Risks and Smart Consumption Guide

🍞🥖🍝 Delicious bread, chewy noodles, crispy cookies...

Wheat is an essential part of our table! However, for some, it is like a pie in the sky.

It is because of wheat gluten.

Wheat gluten, one of the allergens, causes various discomforts for certain people.

In this post, we will take a closer look at the risks of wheat gluten as an allergen, and discuss in detail when a gluten-free diet is necessary and how to consume gluten wisely.

The journey to enjoy delicious food healthily begins now!

  

1. Gluten, what on earth is it? (The true nature of gluten)

Many people suffer from wheat allergies or gluten intolerance.

So what is gluten, which is at the center of the problem?

Gluten is a type of protein that exists naturally in grains such as wheat, barley, and rye.

In particular, it plays an important role in adding stickiness and elasticity to flour when kneading it, making bread rise and making the noodles chewy.

However, gluten is not simply found in wheat flour foods.

It can also be hidden in some fermented sauces such as beer (containing barley), soy sauce, and soybean paste, as well as processed foods such as snacks or cereals with added wheat flour.

Keyword: #What is gluten #Wheat allergy #Gluten intolerance #Wheat protein #Barley gluten #Rye gluten #Bread making principles #Processed food gluten

2. Why does gluten cause allergic reactions? (Gluten allergy mechanism)

Our body's immune system protects us from harmful substances that invade from the outside.

However, in some people, this immune system mistakenly recognizes harmless gluten as a 'foreign substance' and overreacts.

During this hypersensitivity reaction, various chemical substances are secreted, and this is what causes the various symptoms of gluten allergy.

Gluten itself can work with various other allergens to worsen symptoms, but it is important to remember that the main cause is gluten protein.

Keyword: #Causes of gluten allergy #Immune system abnormalities #Hypersensitivity #Allergens #Gluten and immune reactions

3. Various faces of gluten allergy: Main symptoms (Gluten allergy symptoms)

Gluten allergy can manifest itself in various symptoms depending on the individual.

The main symptoms are as follows:

- Digestive symptoms: 

Frequent abdominal pain, diarrhea, and in severe cases, vomiting or constipation may occur.

- Skin symptoms: 

Accompanied by hives and severe itching, and may also worsen existing atopic dermatitis.

- Respiratory symptoms: 

Nasal congestion, sneezing, and coughing become frequent, and in severe cases, asthma attacks may occur. 

Differences with celiac disease: Celiac disease, often confused with gluten allergy, is a genetic autoimmune disease against gluten.

When gluten is consumed, severe inflammation occurs in the small intestine, causing nutrient absorption disorders, and the causes and symptoms are different from allergies.

Keyword: #Gluten allergy symptoms #Abdominal pain #Diarrhea #Hives #Itching #Congested nose #Sneezing #Asthma #Celiac disease #Gluten intolerance symptoms

4. Who needs a gluten-free diet? (Target for gluten-free diet)

Not everyone needs to follow a gluten-free diet.

A gluten-free diet may be necessary in the following cases:

- Celiac disease diagnosis: 

If you have been genetically diagnosed with celiac disease, you must maintain a gluten-free diet because gluten exposure causes serious damage to the small intestine. 

- Gluten allergy (gluten intolerance): 

If you experience clear allergic symptoms after consuming gluten, a gluten-free diet is necessary to alleviate the symptoms.

- Health management purpose: 

Recently, the number of people who voluntarily choose a gluten-free diet for health management for reasons such as improving indigestion, relieving skin troubles, and feeling lighter is increasing.

Keywords: #Gluten-free diet #Celiac disease diet #Gluten allergy diet #Gluten intolerance diet #Health management diet

5. Gluten-free diet, be careful of this! (Gluten-free diet precautions)

There are a few things to be careful of before starting a gluten-free diet.

- Check the label carefully: 

Processed foods may contain gluten-containing grains such as wheat, barley, and rye in various forms than you might think.

It is important to carefully check the 'Gluten-Free' label.

- Preventing cross-contamination: 

If you cook or store gluten-containing foods and gluten-free foods together, gluten may mix.

Be careful of cross-contamination by thoroughly separating knives, cutting boards, and cooking utensils, and using sealed containers when storing.

- Concerns about nutritional imbalance: 

A gluten-free diet can lead to nutritional imbalances because it restricts certain grains.

It is recommended to consult a professional nutritionist to create a balanced diet and consider taking nutritional supplements if necessary.

Key words: #Gluten-free precautions #Check food labels #Prevent cross-contamination #Nutritional imbalance #Nutritionist consultation

6. Enjoy the gluten-free world deliciously! (Types of gluten-free foods)

You don't have to give up delicious food even if you start a gluten-free diet!

There are various gluten-free foods around us.

- Natural healthy foods: 

You can safely consume natural foods such as meat, fish, various fresh fruits and vegetables, gluten-free beans, and healthy nuts. 

- Gluten-free grains: 

Various grains such as rice, corn, quinoa, amaranth, buckwheat, tapioca, and millet help you create a delicious diet without gluten.

In particular, oats are naturally gluten-free, but they can be contaminated during the growing and processing process, so it is safe to choose products that are certified as 'gluten-free'.

- Smart gluten-free processed foods: 

Recently, various processed foods such as gluten-free bread, pasta, and cereals that have been made by removing gluten have been released. Be sure to check the 'gluten-free' label and choose them.

- Dairy products: 

Generally, dairy products such as milk, cheese, and yogurt are gluten-free foods. However, processed dairy products with flavors or additives may contain gluten, so you need to check the ingredients. Keyword: #Gluten-free food #Natural food #Gluten-free grains #Rice #Corn #Quinoa #Buckwheat #Gluten-free processed food #Gluten-free bread #Gluten-free pasta #Dairy gluten

Wheat gluten may be uncomfortable for some, but if you know the right information and deal with it wisely, you can maintain a healthy and delicious diet.

I hope this post will help you understand wheat gluten and choose a diet that suits you. 😊

Smart Vegetable Oil Selection Guide: Complete Analysis from Type to Cooking Usage Introduction:

Oil is an indispensable part of the food we eat every day.

Oils used in various dishes, from stir-frying to deep-frying to salad dressing, can be divided into vegetable and animal oils.

In particular, vegetable oils are known to have a positive effect on health because they contain the rich nutrients contained in the seeds, that is, the energy for the birth of new life.

In this article, we will look at the characteristics and health benefits of various vegetable oils, and learn in detail about the differences from animal oils and the optimal selection method according to the type of cooking.

Let's take the first step toward a healthy and delicious diet together.

1. How is vegetable oil made?

The special seeds grown to obtain oil are called seeds. There are two main ways to extract precious oil from these small seeds.

Extraction method: 

This is a factory-style method that uses a solvent to dissolve the oil. Although it is highly efficient, there may be concerns about nutrient destruction or chemical residues during the high-temperature processing.

Pressing method: 

This is a traditional method of roasting the seeds and then applying high pressure to extract the oil.

Recently, the low-temperature pressing method, which applies pressure at room temperature without roasting to prevent rancidity, has been in the spotlight. Low-temperature pressing oil has the advantage of having less nutrient loss and retaining the natural flavor.

2. Vegetable oil vs. animal oil: What is the difference?

The biggest difference between vegetable oil and animal oil is in the fatty acid composition.

Vegetable oil: 

Mainly high in unsaturated fatty acids. Unsaturated fatty acids are known as healthy fats that can lower blood cholesterol levels and help cardiovascular health.

Animal oil: 

Mainly high in saturated fatty acids. Excessive intake of saturated fatty acids can increase LDL cholesterol levels and increase the risk of cardiovascular disease.

However, there are exceptions.

Palm oil, a representative vegetable oil, has similar characteristics to animal oil due to its high saturated fatty acid content. Also, omega-3 fatty acids, which are abundant in blue fish, are animal fats, but they are a type of unsaturated fatty acid that is very beneficial to cardiovascular health.

3. Characteristics of healthy vegetable oils:

Vegetable oils are rich in unsaturated fatty acids, which have various positive effects on our bodies.

Now, let's take a closer look at the characteristics and efficacy of representative vegetable oils.

3.1) Safflower oil: Helps with bone health and cholesterol management

Characteristics: Extracted from safflower seeds, it has a very high content of linoleic acid, an omega-6 fatty acid.

Efficacy: It is known to lower cholesterol levels and help control blood pressure. There are also research results that show that it is particularly beneficial for bone health. It is suitable for stir-frying because it has high heat stability, and it is rich in vitamin E, so you can expect antioxidant effects.

Caution: Excessive intake of omega-6 fatty acids can cause inflammatory reactions, so it is important to consume them in a balanced manner with omega-3 fatty acids.

3.2) Castor oil: Unique viscosity and various uses

Characteristics: It is extracted from castor seeds and has a unique viscosity.

Use: It is mainly used as a raw material for medicines or cosmetics, and is known in the private sector to relieve constipation and moisturize the skin. It contains a unique fatty acid called ricinoleic acid, so it is also used as a natural lubricant.

Caution: The seeds are toxic, so they are rarely used for food, and only a very small amount is used for medicinal purposes to induce diarrhea when constipation is severe.

3.3) Camellia oil: It is good for skin and cardiovascular health at the same time

Characteristics: It has a similar fatty acid composition to olive oil and is rich in oleic acid, an omega-9 fatty acid. It has a subtle fragrance.

Efficacy: It can help cardiovascular health by lowering blood LDL cholesterol levels and increasing HDL cholesterol levels. It is also widely used as a raw material for cosmetics because it has an excellent moisturizing effect on skin and hair.

Use: It is suitable for salad dressings or light stir-fries, and has been used for hair care since ancient times.

3.4) Palm oil: Vegetable oil, but be careful because it has a high saturated fatty acid content

Characteristics: Extracted from the fruit of the palm tree native to Africa, it is a unique vegetable oil that is semi-solid at room temperature.

Use: Widely used in fried foods, processed foods, margarine, confectionery, etc. due to its high boiling point.

Caution: Be careful when consuming it because it has a high saturated fatty acid content, which can increase the risk of cardiovascular disease if consumed excessively. It is used more for industrial purposes than for household purposes.

3.5) Olive oil: The core of the Mediterranean diet, rich in antioxidants

Characteristics: Extracted from olive fruits, it has a very high content of oleic acid, a monounsaturated fatty acid. There are various grades such as extra virgin, virgin, and pure.

Efficacy: It is known to have various health benefits such as preventing cardiovascular disease, anticancer effects, and anti-inflammatory effects. In particular, extra virgin olive oil is rich in antioxidants such as polyphenols.

Use: Suitable for salad dressing, dipping bread, and low-temperature cooking. Extra virgin oil is not suitable for high-temperature cooking.

3.6) Sunflower oil: Contains high oleic acid and linoleic acid

Characteristics: Extracted from sunflower seeds, there are regular sunflower seed oils with high linoleic acid content and high oleic acid sunflower seed oils with high oleic acid content.

Efficacy: It can help improve cholesterol levels and maintain skin health. High oleic acid sunflower seed oil has high heat stability and is used in various dishes such as stir-frying and frying.

3.7) Canola oil: Low saturated fatty acids and balanced fatty acid composition

Characteristics: Extracted from rapeseed seeds, it is one of the vegetable oils with the lowest saturated fatty acid content. It contains omega-3, omega-6, and omega-9 fatty acids in a relatively balanced manner.

Efficacy: It can help with cardiovascular health and can be used in various dishes without any problems.

3.8) Soybean oil: Inexpensive and versatile

Characteristics: Extracted from soybeans, it has relatively high linoleic acid and alpha-linolenic acid, an omega-3 fatty acid.

Usage: It can be used inexpensively in various dishes such as frying, stir-frying, and dressing.

3.9) Corn oil: It is suitable for frying because of its high smoke point.

Characteristics: It is extracted from corn germ, and it has a high linoleic acid content and a high smoke point, so it is mainly used for frying.

3.10) Avocado oil: It has rich nutrients and a soft flavor.

Characteristics: It is extracted from avocado flesh, and it has a high content of oleic acid, a monounsaturated fatty acid, and contains various nutrients such as vitamin E and potassium.

Usage: It is suitable for salad dressing, dip sauce, and light stir-frying, and it adds a unique and soft flavor.

3.11) Flaxseed oil: A treasure trove of omega-3 fatty acids.

Characteristics: It is extracted from flax seeds and has a very high content of alpha-linolenic acid, an omega-3 fatty acid.

Efficacy: It can help improve cardiovascular health, reduce inflammation, and improve brain function. Note: It is weak to heat, so it is better to eat it as a salad dressing or sprinkled on food without heating. It should be refrigerated because it goes rancid quickly.

3.12) Sesame oil & Perilla oil: Essential for Korean cuisine, unique aroma and flavor

Characteristics: They are extracted from sesame and perilla seeds, respectively, and are characterized by a unique and savory aroma. Sesame oil is high in omega-3 fatty acids, and sesame oil is rich in antioxidants.

Usage: It is essential for Korean cuisine such as vegetable side dishes, bibimbap, and soups, and adds flavor to the food. It is nutritionally better to use perilla oil without heating.

4. Considerations when consuming fat from food:

4.1) Are vegetable oils always good? The importance of balanced intake

It is clear that vegetable oils rich in unsaturated fatty acids have a positive effect on health, but excessive intake of only certain fatty acids can be harmful to health. In particular, excessive intake of omega-6 fatty acids can cause inflammation, so it is very important to have a balanced intake with omega-3 fatty acids. The ideal omega-3 and omega-6 intake ratio may vary from expert to expert, but efforts should be made to maintain a balance.

4.2) Balance and variety: Smart way to consume oil

For a healthy diet, it is better to consume a variety of oils evenly rather than sticking to a specific oil. Each vegetable oil has its own fatty acid composition and nutritional components, so it is important to consume a balanced diet through various oils.

4.3) Health considerations and usage: Choosing the right one for the situation

Vegetable oils and animal oils each have their own advantages and disadvantages, so it is important to choose the right one according to your individual health status and cooking purpose.

Cardiovascular health: Consuming vegetable oils rich in unsaturated fatty acids (olive oil, canola oil, etc.) or fish oil rich in omega-3 fatty acids can help control blood pressure and reduce inflammation.

Cooking Uses: Palm oil and corn oil with high smoke points are suitable for frying, but olive oil or camellia oil rich in oleic acid may be advantageous for salad dressing. For high-temperature cooking, it is recommended to choose oils that are resistant to oxidation. Be careful about saturated fatty acid intake: Excessive intake of saturated fat can cause an increase in LDL cholesterol, so even vegetable oils such as palm oil with high saturated fatty acid content should be moderately consumed.

Dakbokkeumtang or Dakdoritang? Exploring the stories and rich charms hidden in delicious names

Chicken dishes have been familiar to our people since ancient times.

Among them, Dakbokkeumtang, a spicy-sweet seasoning mixed with chicken and vegetables, is a representative menu loved by people of all ages.

However, it is sometimes called 'Dakdoritang'. Which name is more appropriate?

And what is the story hidden in this delicious chicken dish?

Let's unravel the interesting stories about Dakbokkeumtang.

1 Dakbokkeumtang vs. Dakdoritang, the Controversy Behind the Name

Just as the Hwatu term 'godori' originated from the meaning of five birds, the word 'dakdoritang' is a compound word combining 'chicken' and the Japanese word 'dori (とり, bird)'.

There was a movement to purify the name to 'dakbokkeumtang', a pure Korean name, based on the opinion that there is no need to mix foreign words even though there are good expressions in Korean.

Therefore, 'Dakbokkeumtang' is currently the standard term, and many people use this name. However, the name 'Dakdoritang' is still commonly used.

2 A brief fad, Andong Jjimdak

At one time, Andong Jjimdak, which originated in the Andong region of Gyeongsangbuk-do, enjoyed nationwide popularity.

Jjimdak with plenty of noodles can be considered a type of Dakbokkeumtang, but unfortunately, its heyday did not last long.

It can be said to be an example of a food trend that was loved for only a short period of about two years and quickly disappeared.

3 Various meanings of chicken

Chicken has been closely related to our lives since ancient times.

The Chinese character 'Yu (酉)' means chicken, and seeing that it is also included in letters such as 'Yi (醫)', the medical word, and 'Jang (醬)', the sauce, we can guess that chicken has had various symbolic meanings in our culture.

The proverb, “Don’t use a knife to kill a chicken” can be interpreted to mean that you should use your abilities and knowledge appropriately and not covet an excessive position or title.

Also, the strong cry, “Even if you twist the neck, dawn will come” is sometimes used metaphorically to express a firm will no matter how difficult the situation is.

The crowing of a rooster, which announces the dawn, also symbolizes that you should say what you need at the right time.

4 Chicken dishes loved by people around the world

Chicken dishes are loved by many people not only in Korea but also around the world.

During the Wei Dynasty of ancient China, there was even an idiom called “Gyeol-reuk (鷄肋)”, which means useless but too good to throw away, and it is said that the general Cao Cao enjoyed boiled chicken at the time.

In Korea, as dog meat, which was enjoyed on Boknal, gradually became declining, samgyetang became firmly established as a summer tonic as an alternative.

Samgyetang is a dish made by boiling ginseng, astragalus root, etc. in the stomach of a young chicken that is about 15-16 years old. Recently, half-chicken soup made with only half a chicken has become popular for those on a diet.

Just as potatoes are included in gamjatang, which is a spicy stew made with pork spines, potatoes are also included in dakbokkeumtang.

The sight of people sitting around a table and enjoying dakbokkeumtang reminds us of the cozy scenery of an agricultural society where community culture developed, and it makes us feel the warm affection of people eating together, just like the word 'family'.

The charm of dakbokkeumtang that is different in each region

Dakbokkeumtang shows various variations that reflect the characteristics of each region.

Just as sundaeguk has different tastes and styles in each region, dakbokkeumtang also has differences in seasonings and additional ingredients used in each region, which adds to the fun of eating.

If you travel next time, it will be a good experience to try dakbokkeumtang that contains the characteristics of that region.

Dakbokkeumtang is not just a delicious dish, but a special dish that contains our people's culture and history.

How about enjoying a warm and spicy Dakbokkeumtang with your loved ones tonight and sharing rich stories?

5 Relations Link: 

https://semie.cooking/recipe-lab/archive/samgyetang

https://blog.naver.com/4pillar/223824881315

Everything about Kimbap that Koreans love

Kimbap, the representative soul food of Koreans loved by all ages and genders! From the nostalgic kimbap that mom used to make for picnics, to the convenience store kimbap that you can easily enjoy, to the fusion kimbap that has recently captured the taste buds of the MZ generation, its types and charms are endless. 

Today, we will explore the colorful world of kimbap that Koreans love, and tell you everything from delicious kimbap recipes to storage methods and interesting stories related to kimbap. 

What is your favorite kimbap? 

Let’s fall in love with the charm of kimbap together.

Recently, with the emergence of the MZ generation, diversity in food culture is being respected, and various attempts are being made to reflect their individuality and tastes in kimbap. 

In addition to traditional ingredients, luxurious stir-fried meats and soft cheeses are used as fillings, and the ingredients that cover the outside are also expanding to not only kimbap, but also seaweeds such as kelp, fresh lettuce, and leafy vegetables such as romaine. 

This shows that kimbap is no longer exclusive to picnics or outings, but is establishing itself as a new and trendy meal in everyday life.

Kimbap is classified as an instant food like hamburgers or sandwiches, and food safety management is important due to the possibility of spoilage and food poisoning concerns, especially from late spring when the temperature rises. 

It is important to use fresh ingredients, cook in a sanitary environment, and follow proper storage methods.

According to the dictionary, **Gimbap (Gimbap, Seaweed roll)** is a food made by wrapping rice in seaweed and rolling it into a round shape. 

Although its origin is not clearly known, it is considered to be a food that has been a part of the Korean diet for a long time. 

Although each region has its own unique kimbap, the basic composition and method of making it are not very different. However, in coastal areas such as Chungmu, Gyeongnam, there is a unique form of kimbap called Chungmu kimbap, which is made by wrapping plain rice in seaweed and eating it with seafood such as kkakdugi and squid as side dishes. 

In addition, triangle kimbap, which can be easily enjoyed at convenience stores, is gaining popularity.

Even considering the cost of living, the price of kimbap is relatively cheap, which shows that it is a typical food for the common people. 

As franchise kimbap specialty stores that prioritize convenience increase, kimbap has become an even more accessible food.

In the past, as in the lyrics of famous **popular singers (e.g. picnic, kimbap)**, the expression "roll it well, wrap it well" suggests that making kimbap pretty and not bursting was an important skill. 

In relation to this, the slang term **"bursting kimbap in the side"** is often used in Korea, which metaphorically refers to a situation where something that was going well suddenly goes wrong due to an unexpected problem.

Kimbap is similar to Vietnamese rice paper rolls in that it is eaten by wrapping various ingredients, and it also has something in common with Japanese maki sushi in that rice and seafood are wrapped in seaweed, but there is a fundamental difference in the filling and taste. 

In addition, it is similar to Korean ssam bap in that it is eaten by wrapping various ingredients in leafy vegetables, but there is a difference in the presence of seaweed and rice.

 

One of the important factors that determine the taste and quality of kimbap is sesame oil. 

Sesame oil prevents the rice from drying out quickly, acts as a lubricant to prevent the ingredients from sticking together, and also has the effect of slowing down spoilage. 

In particular, when cutting kimbap with a knife, the rice grains do not fall apart and are cut cleanly thanks to sesame oil.

Recently, kimbap has become so popular that you can find it even at hotel buffets, and in overseas markets such as the US and Europe, frozen kimbap has been introduced as a nutritious diet food, gaining great popularity as a Korean food. 

Now, kimbap has become another representative Korean food along with kimchi, bulgogi, and bibimbap.

In addition to the basic ingredients such as carrots, burdock, fish cake, and crab meat, various ingredients are used, and because of the complicated cooking process, it is also released in the form of a kimbap kit so that you can easily make it at home. 

In addition, modified forms such as fried tofu kimbap using fried tofu instead of seaweed and nude kimbap with rice on the outside are also popular. 

Kimbap is a representative combination that boasts a fantastic compatibility with various snack menus such as ramen, tteokbokki, jjolmyeon, and kim tteoksun, and is enjoyed together.

<Nude Kimbap>

Today, we talked about various stories about kimbap, the eternal soul food of Koreans.

The charm of kimbap, which contains memories and culture beyond a simple meal, seems truly endless. 

Which kimbap do you want to eat the most today? 

Let us know your favorite kimbap in the comments!

All About Mad Cow Disease (BSE): From Its Causes to Beef Consumption

Mad Cow Disease, officially known as Bovine Spongiform Encephalopathy (BSE), is a terrible disease that causes holes in the brain like a sponge.

Mad Cow Disease, which once terrified the world, has been recognized as a serious problem that goes beyond a simple disease of cattle and threatens human health.

Today, we will take a closer look at the causes of mad cow disease, its effects on the human body, and various stories related to the consumption of beef that we enjoy eating.

1 Tragic Transformation of Herbivores: Causes of Mad Cow Disease

Mad cow disease originally occurs in cows, which are herbivores that live by eating grass.

But how does a terrible disease that causes holes in the brain occur in cows?

The cause is not only grain feed called 'concentrated feed', but also shockingly, behavior that is no different from 'fratricide'.

Cows have stomach structures that are optimized for digesting grass rich in fiber.

However, they are often fed grain-based concentrated feed to induce rapid growth and increase productivity.

This not only puts a strain on the digestive system of cows, but can also cause more serious problems.

The problem does not end here.

Mad cow disease is known to be caused by a mutated protein called 'prion'.

This prion is a terrifying entity that destroys brain tissue by modifying the normal protein structure.

What is even more shocking is that mad cow disease can be transmitted when certain parts (brain, spinal cord, etc.) of a cow infected with mad cow disease are used as feed and fed to other cows.

This is a tragedy caused by an act that goes against the order of nature, just like the cannibalism of Papua New Guinea or some animals that are omnivorous but feed their own kind.

Shadows on Humans: Human Mad Cow Disease, Creutzfeldt-Jakob Disease (vCJD)

The dangers of mad cow disease are not limited to cows.

Humans who consume certain parts of cows infected with mad cow disease can develop a fatal disease called 'variant Creutzfeldt-Jakob disease (vCJD)'.

This is a scary disease that causes holes in the brain like a sponge, causing neurological dysfunction and ultimately death.

Because of this seriousness, governments of each country are taking strong measures such as strictly restricting beef imports from countries where mad cow disease has occurred, prioritizing the safety of their citizens.

This is an inevitable choice to fulfill the national responsibility of protecting the citizens.

Beef Consumption Status in South Korea: Number 1 Importer of US Beef?

According to recent reports, South Korea is the number 1 importer of US beef.

American cattle, which are raised by grazing on wide lands, are known to have a relatively low risk of mad cow disease compared to cattle in Korea that are raised in densely populated areas.

In reality, cattle require a large area of ​​pasture for grazing, but in Korea, where the land area is small, densely populated farming is inevitable.

How to enjoy beef: Cooking methods and marbling debate

In the West, beef is mainly consumed by grilling it like steak, but in Korea, various cooking methods such as grilling, steaming, and soup are used.

In particular, at one time, beef with a rich marbling of the top plus grade was considered high-quality and enjoyed great popularity.

However, recently, as interest in health has increased, some say that the preference for marbling with high fat content is not as high as it used to be.

In fact, there are research results that show that fat, the main component of marbling, can oxidize when grilled directly over charcoal, etc., and produce harmful substances such as benzopyrene that are not good for the body.

Also, the meat juice that flows out when grilling meat is melted fat, which may be pleasing to the mouth, but may not be good for your health.

As the saying goes, "Bitter taste is good for the body," it can be said that eating habits that consider health are more important than immediate gustatory satisfaction.

Healthy eating habits: The virtue of moderation

In the East, it has long been considered important to refrain from speaking and eating moderately.

It is a wise teaching that you can maintain health only when you excrete more (output) than you consume (input).

Eating excessive food in pursuit of momentary pleasure can ultimately result in harming your health.

It's like when you gain one, you lose the other.

For this reason, many people have difficulty managing their weight, and the diet market may be constantly growing.

A balanced diet and appropriate exercise are essential for a healthy life, and when consuming beef, you need to consider the fat content and use various cooking methods to enjoy it healthily.

Mad cow disease is an incident that reminds us once again of the importance of safe food.

With a proper understanding of beef consumption and healthy eating habits, we will be able to live a healthier and safer life.

 

The flavors that enrich Korean dining tables and drinking parties: A Closer Look at Pork Cuts

Korean tables are filled with colorful and attractive foods.

Among them, there are two special foods that have been loved for a long time.

They are pork cuts, which have a chewy texture and a light taste, and beef jerky, which is a nutritious snack that is rich and filling the more you chew it.

These two foods each have their own unique charms and stories, and they are deeply rooted in the lives and culture of Koreans.

Today, we will learn more about the charms of pork cuts through an in-depth story about pork cuts.

The colorful charms of pork cuts, an essential menu for banquets

There is a food that is always featured at important banquets for Koreans, such as wedding receptions, funerals, and various anniversaries.

It is pork cuts made by boiling and pressing pork head meat.

The neatly arranged boiled meat on a white plate gives off a rich and neat feeling just by looking at it, and it plays a role in further enhancing the banquet atmosphere.

Why is boiled pork special?

 1 Unique texture and mild flavor: 

Various parts of the pig's head meat are combined to give it a chewy yet soft taste, and the more you chew, the more savory it becomes.

Especially, if you lightly dip it in shrimp sauce, the savory taste is added, so anyone of any age or gender can enjoy it.

 2 Symbol of banquet culture: 

Since ancient times, abundant food has been essential for banquets, and boiled pork has been one of the representative foods that symbolizes this abundance.

Breaded pork was an indispensable presence in places where the joys and sorrows of the community were shared.

 3 Harmony with various side dishes: 

Breaded pork is delicious on its own, but it also goes well with various alcoholic beverages such as soju and beer.

In particular, you can enjoy an even richer drinking party when you eat it with spicy yukgaejang or other dry side dishes.

Interesting Stories About Pork Bone

 1 The Specialness of Pig Ears: 

Just as the tongue of a cow is considered a precious delicacy, pig ears are also considered a special delicacy among gourmets for their chewy texture.

 2 Pork from a Global Perspective: 

Pork is prohibited by the Halal and Kosher regulations of Islam and Judaism.

This is related to the historical background that pigs were not suitable for the breeding environment in the Middle Eastern desert and were not of much help to nomadic life.

3 Unique Korean Food Culture: 

It is difficult to find similar foods made by pressing pig head meat in Southeast Asia or Western cultures.

This shows that pork bone is a unique Korean food culture.

4 Potential for K-Food: 

In countries that do not follow Halal and Kosher regulations, the unique taste and texture of pork bone has the potential to become popular as a new K-Food.

 5 Nutritional Value: 

Pork bone is rich in gelatin and collagen, which are known to help with skin beauty and joint health.

 6 Harmony of tradition and modernity: 

In the past, pigs were slaughtered directly and byproducts were used to make boiled meat, but in modern times, hygienic factory-style production methods have made it easier to enjoy.

 7 Good food for mothers: 

In some regions, boiled pork is known as a food that helps mothers produce breast milk. This is probably related to the rich nutritional content of pork.

Delicious Homemade Sundae Recipe

1 Clean the pork intestines and blanch them in boiling water.

2 Soak the noodles and wash the glutinous rice and soak them in water.

3 Prepare the minced pork, onions, chives, green onions, garlic, and ginger.

4 Place the soaked noodles, glutinous rice, prepared vegetables, and pork in a bowl.

5 Season with salt, pepper, sesame oil, etc. to make the sundae filling.

6 Tie one end of the pork intestines and fill them generously with the filling.

7 Tie the other end of the intestines to shape them.

8 Put the sundae in boiling water and boil over medium heat for about 30-40 minutes.

9 Take out the boiled sundae and cut it into bite-sized pieces.

10 Dip it in salt or soy sauce to your taste and enjoy!

Coffee  tea 

Conclusion: 

Pork Bone Meat, a Taste that Accompanies the Life of Koreans

Pork Bone Meat is not just a simple food; it is a special existence that contains Korean history and culture.

Pork slices, which symbolize the abundance of a feast, and beef jerky, which has been loved as a nutritious snack for a long time, will continue to show their charms by our side.

I hope you will feel the depth and diversity of Korean food culture through these two foods.

Pepper, Cinnamon, Zepi, and Prickly Ash: An Encyclopedia of Fragrant Spices

 

Introduction: Columbus, Magellan, Vasco da Gama's Voyages and Spices

In the 13th and 14th centuries, European explorers Christopher Columbus, Ferdinand Magellan, and Vasco da Gama embarked on great voyages in search of spices. 

Their journeys were not just about discovering new lands but were pivotal events that transformed the world's culinary culture and history.

Seasoning vs. Spice in English: The Taste of All Seasons, Rooted in Spice

In English, the word to express '양념 (seasoning)' is 'seasoning'. 

Its origin comes from 'spice,' which I believe implies adding flavor throughout all four seasons.

The Intensity of Spicy: Victoria Beckham and the Spice Girls

'Spicy' conveys a pungent and strong sensation. 

Considering that the famous girl group to which Victoria, the wife of British soccer star David Beckham, belonged was named the 'Spice Girls,' it seems they aimed to give a powerful and impactful impression.

Cinnamon (계피) and Cassia Cinnamon (시나몬): A Broader Concept and a Common Type

Cinnamon and cassia cinnamon are similar yet distinctly different spices. I think it's reasonable to view cinnamon as a broader concept. 

What we commonly know as '계피 (gyeopi)' in Korea, China, and Japan is called 'cassia cinnamon'. 

It is mainly cultivated in China and Southeast Asia and is derived from the bark of the cassia tree, possessing a strong aroma and spicy flavor.

Ceylon Cinnamon: A Delicate Aroma and Strong Sweetness

In the West, the cinnamon variety produced in Sri Lanka is referred to as 'Ceylon Cinnamon'. 

Belonging to the cinnamon family, it is made by fermenting and drying the bark of a tree, resulting in a soft aroma and a pronounced sweetness.

Cinnamon in Traditional Medicine and Sujeonggwa: Diverse Uses

In Chinese characters, '계피 (guìpí)' refers to cinnamon bark but is not related to the original cinnamon tree. 

The cinnamon used in making the traditional Korean drink 'sujeonggwa' is harvested from the '육계나무 (yukgye-namu)' or cinnamon tree (Cinnamomum Schaeff), primarily used as a herbal medicine. 

There's also the '월계수 (wolgye-su)' or Vietnamese cinnamon (Cinnamomum loureirii Nees) with a slightly sweet aroma and flavor, and '월계수 잎 (wolgye-su ip)' or bay laurel (Laurus nobilis) used to eliminate unpleasant odors. 

People have varying preferences for cinnamon. 

In Korea, it is used as a medicinal herb in traditional medicine shops; you can smell its scent if you visit Daegu Yakjeon Alley.

Black Pepper (후추): The Black Gold of India's Malabar Coast

Black pepper originated from the Malabar Coast region in southwestern India, now the state of Kerala. 

It is said that it was worth its weight in gold during the 16th and 17th centuries. 

During the student movements of the 1980s in Korea, police vehicles contained apple grenades (KM25) and rifle grenades (SY44) that used tear gas known as 'pepper fog'. 

In novels, it's mentioned that prison escapees carried pepper to ward off pursuing dogs.

Whole vs. Ground Pepper: Enhancing Flavor

Whole peppercorns are not used as is but are ground little by little in a device resembling a roasted coffee grinder. 

New-generation chefs sometimes create scenes with exaggerated gestures for performance. 

In Korea, we often use pepper with salt to remove any gamey smell when grilling pork over charcoal, but this can sometimes mask the true flavor of the meat. 

Pepper is also used during the aging process to neutralize strong odors.

The Value of Pepper: A Precious Imported Spice

Pepper is a fruit that grows on a perennial vine. 

As it doesn't grow in Korea, it is imported from southern countries and can cost hundreds of thousands of won per kilogram depending on the quality.

Zepi (제피) and Prickly Ash (산초): Unique Spices of Gyeongsang Province

Unlike cinnamon, Gyeongsang Province has a spice called 'zepi (제피),' which is distinctly different from prickly ash ('sancho 산초'). 

There are many pictures and articles online explaining how to distinguish them. 

I have a vague childhood memory of picking a handful from the zepi tree that protruded near the mud walls in old alleys. 

This spice is mainly used to eliminate the earthy smell of freshwater fish soups like 'chueotang (추어탕)' and 'bungeotang (붕어탕),' and some people are so fond of it that they cannot eat these dishes without zepi. 

When eating raw seafood like sashimi, it is even spicier than wasabi, commonly known as Japanese horseradish.

https://chadol51.blogspot.com/2025/03/korean-people-who-like-wine.html

NationMaster: https://www.nationmaster.com/nmx/ranking/pepper-demand (2019)

IndexBox: https://www.indexbox.io/blog/which-countries-consume-the-most-pepper/ (2018)

Research and Markets: https://www.researchandmarkets.com/report/pepper (2018)