Sesame and sesame oil

 Sesame oil, along with perilla oil, is a type of vegetable oil that stimulates our appetite.

Sesame oil is extracted from sesame seeds, and perilla oil is extracted from perilla seeds. In addition, safflower oil, which is said to help bones heal well after fractures, is extracted from safflower, red camellia oil, which adds shine to hair, and castor oil, which is effective against toxicity and constipation, are each vegetable oils rich in unsaturated fatty acids, and it is said that if you consistently consume one finger a day, your health will improve.

There are two methods for manufacturing vegetable oils derived from various seeds: pressing and dissolving, but this sesame oil is usually manufactured by pressing in small quantities.

Sesame oil enhances the flavor of food, so it is not used alone, but rather added to bibimbap when mixing.

Sesame seeds are imported from China through peddlers, or are auctioned by the AT (Agricultural and Fisheries Trade Corporation) for quarterly price adjustments. They are said to come mainly from Pakistan, Ethiopia, and India, and if red sesame seeds are mixed in by local inspectors, they are considered defective.

In the first month of the year, white rice cakes are eaten with sesame oil, and in Andong, high-quality foods such as songpyeon are steamed and coated with sesame oil to prevent them from sticking together.

Sesame seeds are harvested in the fall around September and October, dried up with the seeds standing upright without touching the ground, and then pounded to remove the seeds, which is called sesame turning.

Oil shops can be found in most large traditional markets, and in the metropolitan area in particular, Moran Market in Seongnam is called Oil Alley, and a rich smell wafts from nearby.

Sesame oil bottles are usually made of small bottles, but in the past, capping with newspapers was considered unsanitary, so special containers were also distributed.

Sesame salt is sesame seeds with salt added, and it has a salty and savory taste that goes well with dishes such as stir-fried dishes. Just like a pepper grinder, sesame seeds can also be used every time to prevent rancidity.

Perilla seeds also have the function of reducing odor, so they are used with zephyr and cinnamon in hangover soups, naejangtang, and chueotang. Sesame leaves are edible, but they are not as popular as sesame leaves or soybean leaves.

Bak is the remaining material after oil is squeezed. Soybean meal is the remaining material after soybean oil is squeezed, perilla seeds are the remaining material, and sesame seeds are the remaining material after sesame seeds are squeezed. Homabak is the remaining material after sesame seeds are squeezed, and they are useful as livestock feed.

Sesame seeds are expressed in Chinese characters as homa, perilla seeds are called imja, and there are also cottonseed gourds and seed gourds.

Somaemuldo(Island) in Tongyeong-si, GyeongNam

1 Introduction to Somaemuldo(Island).

Somaemuldo is a small island located about 26km away from Tongyeong Port, with an area of ​​only 2.51㎢ and a coastline of only 5.5㎞. Administratively, it belongs to Maejuk-ri, Hansan-myeon, Tongyeong-si.

It is located about 1 hour and 10 minutes away by boat from Tongyeong, Gyeongnam, and is close enough to be reached by boat in only about 30 minutes from Jeogu Port, Geojedo. The northern part of the sea is part of Hallyeohaesang National Park.

The coast of Somaemuldo is home to a variety of spectacular rock formations along the vertical coastal cliffs. Among them, sea cliffs, sea caves, and seaside cliffs formed by the erosion of waves have developed here and there, creating a spectacular coastal landscape, and it is known as the third of the '8 Scenic Views of Tongyeong'.

The lighthouse island at the southern end of Somaemuldo was designated as a 'special island' by the Ministry of Oceans and Fisheries on September 5, 2000, and was selected as an 'island to visit' by the Ministry of Culture and Tourism in 2007. In addition, the Cultural Heritage Administration recently designated the lighthouse island as a natural scenic spot, recognizing the value of its topographical landscape, and interest in it is increasing. Therefore, Somaemuldo provides us with an important place for on-site education to understand natural scenic spots, and can also be considered another learning site for understanding the topography and geology of the islands on the southern coast.

2 How to get to Somaemuldo(Island).

- Address: Maejuk-ri, Hansan-myeon, Tongyeong-si, Gyeongsangnam-do

- Composition: Somaemuldo and Deungdaeseom are combined to form Somaemuldo.

- Area: 0.51㎢

- Highest peak and height: Mangtaebong, 152m

- Coastline length: 3.8km

- Location: 26km southeast of Tongyeong Port

* Maemuldo is located in the northeast, and is connected to Deungdaeseom to the south by a 70m long gravel road, then split again.

3 The scenery of Somaemuldo(Island).

4 Map

Fish cake, tempura, oden. Whose words are correct?

  The sundae and fish cakes we know are different from each other, and they also have different characteristics from European sausages. Fish cakes are also similar to oden, which was passed down as a Japanese pronunciation called tempura in the 60s and 70s, but this word means fried food, and tempura oil refers to frying oil, so we can see that it is a food that was fried in oil in the past.

Fish cakes are usually made by grinding fish meat according to its original purpose, such as sashimi, and not discarding the remaining parts, and then going through a molding process to make a certain shape, mixing it with frying powder according to each purpose, putting it on a skewer, and frying it in frying oil, and using it as a snack or side dish.

Busan oden used to be famous, but compared to the past when there was nothing to eat, now there are various types of fish cakes, and you can even see them being made directly as street food and a visual treat.

Fish cakes themselves are not very nutritious or contain useful/necessary ingredients for the body, but there is no food better than fish cake soup to relieve temporary hunger or heartburn, and to eat on a cold winter day.

This frying (frying) is certainly terrible for the fish or pigs that are being eaten, but as the moisture evaporates, the water activity (aW) decreases, and the activity of microorganisms decreases, preventing spoilage, etc.

For people, it is similar to controlling others and achieving one's own goals by moving others.

Perhaps, looking at the management of a company from the perspective of the manager, it can be seen as hiring people and having the manager manage/guide/command/supervise from the top position, since the CEO cannot do everything from sales to manufacturing and sales collection.

A Confucian school(Hyanggyo) in Gimje

1 Introduction to Hyanggyo in Gimje

Hyanggyo is a national educational institution established during the Goryeo and Joseon Dynasties to enshrine the memorial tablets of Confucius and great Confucian scholars, hold memorial services, and educate and enlighten local residents.

During the Joseon Dynasty, instructors received land and slaves from the state and taught students, but the educational function was abolished when modern education began in earnest with the Gabo Reform in 1894.

It was founded in 1404 (the 4th year of King Taejong’s reign), but was destroyed during the Imjin War. It was rebuilt in 1635 (the 13th year of King Injo’s reign), and has undergone several repairs to reach its current state.

The existing buildings include Daeseongjeon, Myeongnyundang, Dongmu, Seomu, Dongjae, Seojae, Manhwaru, Gyojiksa, and Naesammun.

Gimje Hyanggyo operates a Confucian experience program and offers a haegeum lecture to learn about Seokjeon Daeje and learn about music.

2 How to get to Hyanggyo in Gimje

- Inquiries and guidance 063-547-6477

- Website https://encykorea.aks.ac.kr/Article/E0010466

- Address 89-3 Hyanggyo-gil, Gimje-si, Jeollabuk-do (Gyo-dong)

- Hours of operation 08:30~18:00

- Open year-round

- Parking available

- Designation status Jeollabuk-do Special Self-Governing Province Tangible Cultural Heritage Gimje Hyanggyo Daeseongjeon (Designated on December 2, 1971)

- Experience information Seokjeon Daeje (Seokjeon Daeje (spring and autumn)), Hyanggyo Confucianism Giroyeon (Hyanggyo Confucianism Giroyeon), Hyanggyo Sunday School (Hyanggyo Sunday School operation) Experience available Ages All ages

3 The scenery of Hyanggyo in Gimje.

4 Map

Noodles that appear at banquets

 Noodles can be easily made at home, and can be produced in a relatively simple way at a processing plant.

Noodles are classified by their raw materials (wheat flour, rice flour, buckwheat flour, etc.) and processing methods (dried noodles, boiled noodles, boiled noodles, etc.).

Excluding some rice noodles made from Southeast Asian rice, most noodles are made mainly from wheat flour. Milmyeon, a specialty product of Busan, is literally made from wheat, and Gangwon-do buckwheat noodles are also made mainly from buckwheat. Buckwheat is the standard word, and momil is a word that came from Japan, so let's look it up.

Kalguksu is a dish that was made in the old days by mothers, who rolled it thinly into red slivers, cut it thinly with a kitchen knife, and boiled it in water. It is famous for adding pumpkin or chives.

There are also the three major udon noodles in Japan, but they differ in thickness, and there are wheat flour foods with characteristics such as China's Jajangmyeon (Jajangmyeon) and Dosakmyeon (sak, bak, bak 23sanjibak).

Among the noodles in Korea, kalguksu is said to be diverse. Representative ones include clams, cabbage from Gyeongsang Province, or chives. The origin of the word gomyeong is said to be the kkumi (Gyeongsang Province style) served on top of tteokguk (rice cake soup) eaten on New Year's Day, but it is said that the taste is enhanced only when various side dishes (egg shavings, fermented peppers, old kimchi, etc.) are properly added along with the soy sauce served on top of kalguksu.

Variations of noodles include eojuk from Okcheon-gun Cheongsan-myeon and Yesan-gun Daewol-myeon, and doenjang kalguksu from Gangneung-si, Gangwon-do.

In contrast, factory-made noodles are first mixed with the main ingredient, wheat flour (usually strong wheat flour), 0.9% salt water, and go through a rolling and molding process, and then dried to commercialize them with a moisture content of about 2-3%.

It is said that in traditional noodle manufacturing on the east coast, the taste of the noodles differs depending on the direction and speed of the wind, so they measure the wind speed every morning to ensure a consistent taste.

It is thought that the taste of dried noodles (dried noodles) differs depending on the subtle components of the groundwater used as the mixing water, and the noodles of Yesan Sudeoksa Temple are uniquely this.

In the Food Codex, if you look at the 18 types of noodles, they are divided into fresh noodles, boiled noodles, dried noodles, and boiled noodles, and when sold to consumers, they are also divided into regular noodles and container noodles.

Noodles are thin, have a small cross-section, and are long, so they are a symbol of longevity, and they were often served at birthday parties, and because they were used as banquet noodles, especially at weddings, the saying about when to eat noodles came about. Wealth, honor, and height are said to be thick and short-lived, so it might be better to live thin and long than that.

That is why the Book of Changes tells us to know contentment (sufficiency) and reduce greed, and it can be said that the central theme of the Book of Changes is to be careful when reaching a high position.

Pumpkin candy and moo candy

 Taffy is classified as a type of taffy in Article 4-6 of the Food Code of the Food Sanitation Act. According to its definition, "taffy refers to starch or starch-based raw materials that are hydrolyzed with enzymes or acids and then processed into sugar liquid, other types of taffy, and dextrin."

  

Taffy is a distinct product from shikhye and jocheong, and in the past, except for gangyeot and garaeyot, most were made by adding various herbal medicines to malt syrup (taffy: barley sprouts) at home. Each region made it by adding local specialties, and representative products include Ulleungdo pumpkin taffy, doraji taffy, and gangyeot.

In addition, taffy that does not stick to teeth is being developed to attract consumers, so it is thought that it is being developed and marketed similarly to garaetteok that does not harden even after being kept for a long time.

Carbohydrates represented by starch are converted into monosaccharides, disaccharides, and fructose by amylase in the human body, but polysaccharides such as starch must be converted into monosaccharides and disaccharides such as glucose in order to increase the digestion and absorption rate in the human body. Therefore, taffy is a product of saccharification by amylase.

In addition to physical changes such as gelatinization and puffing of starch, taffy is a product of a representative chemical change, so it can be said to be a product of a large-scale change to the extent of surface transformation rather than tautification.

In the past, taffy making using pumpkin taffy was said to have been decided by looking at the cross-section of thick taffy and determining the size and size of the air holes, which can be said to be the result of hundreds of pushing and pulling (sangchu: 相推) by workers in the manufacturing process.

You can see the contents of the main text of the Book of Changes about sangchu, that is, pushing and pulling.

Jjajangmyeon - Noodles of Korean Memories

 Jjajangmyeon, along with jjambbong and tangsuyuk, is a popular Chinese food, but it is a type of K-food that was newly created after being modified to suit Korea.

In the late 19th century, when Incheon Port opened, workers from Shandong Province in China came to Korea and ate noodles mixed with soybean paste as a simple meal, missing the taste of their hometown. Jjajangmyeon began to be sold in earnest in Incheon Chinatown. Among them, Gonghwachun opened in 1883 and is known as the oldest Chinese restaurant in Korea.

It is said to be a funny Jjajangmyeon and a sad crying noodle. Jjajangmyeon is a type of food that can be eaten simply, like Chungmu Gimbap from Chungmu, Gyeongnam Province. There are various types, such as Muljjajang, Spicy Jjajang, Seafood Jjajang, and Jajangban. It is said that Jjapaghetti and Jjajangroni are popular among the public.

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Jjajangmyeon reminds Koreans of their childhood memories, so it is a food eaten at elementary or middle school graduation ceremonies and also on moving day, and the taste of Jjajangmyeon eaten at that time is often connected to memories of those days.

Nowadays, you can easily have any food delivered through a delivery app installed on your smartphone, but even 10 or 20 years ago, you would have had many experiences of Jjajangmyeon being delivered quickly and without getting cold or burning in a specially made delivery box called Cheolgabang.

There was even an old advertisement where a celebrity ordered Jjajangmyeon from Marado, Jeju Island, and it became very popular, and I still can't forget that memory.

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It was also a food that men and women avoided when they were introduced or when they were introduced because of the Jjajang that could get on their lips.

Jjajangmyeon looks simple at first glance with a simple recipe and ingredients, but it is actually made by hand, so you can feel the chewy texture, and it has its own know-how with the use of various ingredients, so it has many regular customers and has been able to maintain a long tradition.

Also, radish kimchi, onion, and vinegar were not left out.

Now, these memories are fading away, and there is a specialty food that is more delicious than Jjajangmyeon, so I reminisce about that time.

Andong-si, Pungsan-eup in Kyeongbuk

1 Introduction to Andong-si, Pungsan-eup

History

Originally, it was Hajihyeon in Silla, and during the reign of King Gyeongdeok, it was changed to Yeongan and became Yeonghyeon in Yecheon-gun. During the Goryeo Dynasty, it was changed to Pungsanhyeon, and during the reign of King Myeongjong, a magistrate was appointed, and then it was placed under the jurisdiction of Andongbu.

In 1914, when the bugunmyeon was merged, 4 dongs in Naemyeon, Pungsanhyeon, Andong-gun and 7 dongs in Seoseonmyeon were merged and renamed Pungsanmyeon, and it was reorganized and administered as 11 dongs, and in 1943, 8 dongs in Pungbukmyeon and 1 dong in Pungseo-myeon were incorporated. There were 20 dongs: Gyepyeong, Goejeong, No, Danho, Maae, Makgok, Manun, Maegok, Sangri, Seomi, Sosan, Su, Sugok, Sinyang, Angyo, Omi, Jukjeon, Hari, Hyeonae, and Hoegok. On January 1, 1987, Danho was incorporated into Namhu-myeon, and it currently has 19 legal dongs. It was promoted to a town in July 1973. 

Regional characteristics:

It is the transit point of National Route 34 and the starting point of Provincial Route 916, and the only town in Andong City where the Seoandong IC of the Jungang Expressway is located. The east and west sides are formed by relatively low hills, and to the north is Bomunsan, a branch of the Sobaek Mountains, and to the south is a flat plain, forming the Pungsan Plain. Maegokcheon, which originates from Bomunsan, flows from north to south through the west of the city, and Sangricheon, which originates from Bulnobong, flows from north to south through the east of the city and flows into the Nakdong River. The Pungsan Plain is formed in the basins of the Nakdong River, Sinyeokcheon, and Pungsancheon, and has abundant irrigation water and fertile soil, forming a granary. There are the Pungsan Agro-Industrial Complex, Pungsan Rice Processing Plant, Pungsan Kimchi Factory, and agricultural product wholesale market, and special products include Pungsan kimchi, Andong Hanji, watermelon, radish, and pepper.

2 How to get to Andong-si, Pungsan-eup

Welfare Center Address: 99 Pungsanjungang-gil, Pungsan-eup, Andong-si, Gyeongbuk

Area: 96.64㎢

Phone Numbers: Main Phone: 858-6891/6001, Landline Phone: 858-6001, Fax: 840-4038/4039

3 The scenery of Andong-si, Pungsan-eup

4 Map 

Sogeumgang Odaesan-MT

1 Introduction to Sogeumgang Odae-MT

Located in the eastern part of Odaesan National Park, Cheonghak-dong Sogeumgang is called Sogeumgang because the rock formations resemble a small Geumgangsan Mountain.

It is also called Cheonghaksan Mountain because it resembles a crane spreading its wings.

With Hwangbyeongsan Mountain at 1,470m above sea level as the main peak, Noinbong Peak and Maebong Peak on the left form a mountain range that resembles a crane spreading its wings.

The beauty of the rock formations is revealed through the dense forests of Sogeumgang River, drawing visitors in at a glance.

The valley, which stretches for about 40 li from the first ridge of Mureung Valley, has many famous places such as Mureung Valley, Sipjaso, Myeonggyeongdae, Sikdangam, Guryong Falls, Gunja Falls, and Manmulsang, as well as Geumgangsanseong (also known as Amisanseong), where it is said that Prince Ma-ui of Silla trained his soldiers while holding high the banner of Silla's revival.

2 How to get to Sogeumgang Odae-MT

- Closed: Open all year round

- Parking: Available

- Pets: No

- Ages available: All ages

- Inquiries and information: Odaesan National Park Office 033-332-6417, Sogeumgang Branch 033-661-4161

- Related website: Odaesan National Park http://odae.knps.or.kr

- Restrooms: Available

3 The scenery of Sungnimsa Temple.

 4 Map

Samcheok Port in GangWon-Do

1 Introduction to Samcheok Port.

It is a trading port located in Samcheok-si, Gangwon-do, Republic of Korea. It is also called Jeongra Port in the region.

It is one of the largest ports on the East Coast, and the bottom is a rocky, shallow terrain, and the water depth is deep. Some points have irregular water depths due to the shallow terrain, so various rockfish (rockfish, rockfish, and rockfish) come in all year round, making it very popular as a sea fishing point in Samcheok-si. It is easy to access from the city, and the currents are smooth, so migratory fish (mackerel, flatfish, etc.) are caught in large numbers. In particular, various fish species are caught throughout the year due to the discharge of waste from fish by-product processing plants, making it very popular as a daily fishing point.

When it opened in 1976, it was an exclusive port for a cement company, but on October 14, 1991, it was designated as a trading port and made public.

Samcheok Port's Samcheok Port Raw Fish Center has 22 raw fish restaurants selling fresh seafood. Both wild and farmed raw fish are sold, and if you want to enjoy raw fish at a low price while staying close to the city, we recommend enjoying raw fish at Samcheok Port Raw Fish Center. 

Samcheok Port (Jeongla Port) Location: Near Samcheok Fisheries Cooperative, Jeongha-dong Inquiries: Jeongla-dong Community Center (033) 570-4541 It used to be a small port called Jeongla Port, but it is currently an advanced base for cement export. 

The first port construction project began in 1915 with the construction of a 91m long breakwater. The berthing facility, quay wall, can accommodate five ships at the same time, including two 5,000-ton ships, and cement loading machines are installed at Pier 1, 2, and 3.

2 How to get to Samcheok Port.

 - Address: Gangwon Samcheok-si Samcheokhang-gil 196

 - Phone number: 033-573-4096

 - Opened: November 20, 1976

3 The scenery of Samcheok Port.

 4 Map

Soybean oil vegetable oil

 As food, oil is used to enhance flavor, supplement insufficient nutrients, and as an energy source.

Our ancestors used animal fat by collecting the white fat content after slaughtering, refining the oil at high temperatures, and storing it for later use, but for vegetable fat, most of the pressing method was done by applying heat to seeds with a lot of oil content, pressing them with heavy stones, and squeezing them mechanically. However, modern factory-style manufacturing methods use extraction methods, which involve adding solvent to seeds to extract the oil content, and refining them through deodorizing, decolorizing, and other processes.

Pressing means forcibly extracting, while extraction means letting it come out naturally with the help of others (solvent). Of course, pressing is done by roasting at high temperatures and then using heavy stones or hydraulic presses, and it is different from extraction using solvents, which is a method used for industrial purposes. On the other hand, low-temperature pressing is a method that minimizes the destruction of nutrients.

In terms of manufacturing by pressing, in light of human history, it would be best to make the people move themselves with virtue rather than forcing them. If you look at the 07th index, it says Yongmin Hyeongjung (容民畜衆), which means to embrace (or be generous to) the people and raise the herd. The yield of the product will inevitably be higher through pressing, which is like sucking blood.

In addition, extraction by solvent gradually seeps into the surroundings without one knowing it (02 Jung Ji-gon's Ideal Gyeonbingji:履霜 堅氷至), so this also requires caution and attention.

Oils are divided into animal and vegetable oils, and among animal oils, there are lard, called pig oil, beef oil, chicken oil, and rabbit oil. Among insect oils, there is also civet oil, which is used as a herbal medicine. Among vegetable oils, there are various types of oils, such as soybean oil, evening primrose oil, safflower oil, and camellia oil, which are well known, and oils made from sesame seeds called homabak and perilla seeds known as sesame oil.

In addition, fatty acids can be divided into saturated fatty acids, which are mainly animal fats, and unsaturated fatty acids, which are vegetable and fish oils. Among them, saturated fatty acids can increase blood cholesterol levels and increase the risk of cardiovascular disease, while unsaturated fatty acids can lower blood cholesterol levels and reduce the risk of cardiovascular disease. Therefore, for health, it is necessary to limit the intake of saturated fatty acids and increase the intake of unsaturated fatty acids.

In the past, there was a craze for omega-3, -6 fatty acids, one of the functional ingredients, but it would be best to limit indiscriminate eating of food due to excessive greed and eat appropriately (17 This new language is moderation in eating).