is a traditional Korean dish eaten during the celebration
of the Korean New Year. The dish is comprised of the
broth/soup (guk) within which is placed several thinly
sliced rice cakes (tteok). It is a tradition to eat
tteokguk on New Years because it is believed to grant
the consumer luck for the forthcoming year and for
him or her to supposedly gain an additional year of
life. Additional ingredients are usually added to
the dish; these include thinly sliced cooked eggs,
marinated meat, mandu, and/or dried seaweed for seasoning.
(also spelled ddeock, duk, dduk, ddeog, or thuck)
is a Korean sweet cake made with glutinous rice flour
(also known as sweet rice or chapssal), by steaming.
Normal rice flour can be used for some kinds of tteok.
There are hundreds of different kinds of tteok eaten
year round. In Korea it is customary to eat tteok
guk (tteok soup) on New Year's Day and sweet tteok
at weddings and on birthdays. It is often considered
a celebratory food and can range from rather elaborate
versions with nuts and fruits down to the plain-flavored
tteok used in home cooking. Some common ingredients
for many kinds of tteok are mung bean, red bean, and
sweet red bean paste, Korean mugwort, jujube and other
dried fruits, sesame seeds and oil, sugar, and pine
or patbingsoo is a very popular snack/dessert in South
Korea, especially during the sweltering and humid
This snack originally began as ice shavings and sweetened
azuki beans (known as ÆÏ, or pat). It was sold by street
vendors. These days it has become a very elaborate
summer dessert, often topped with ice cream or frozen
yogurt, sweetened condensed milk, fruit syrups, various
fruits such as strawberries, kiwifruit, and bananas,
small pieces of tteok (rice cake), chewy jelly bits,
and cereal flakes.
Patbingsu is a summer specialty item found on the
menus of most fast food restaurants in South Korea.
KFC, McDonald's, Lotteria, and Burger King usually
carry patbingsu on their menus from May to September.
The ice cream/yogurt chains Pinkberry and Red Mango
carry it year round. Top
(also spelled jabchae or chapchae) is a Korean dish
made from cellophane noodles (called dangmyeon), stir
fried in sesame oil with sliced beef and various vegetables
(typically thinly-sliced carrots, onion, spinach,
and mushrooms), flavoured with soy sauce, and sweetened
with sugar. It is usually served garnished with sesame
seeds and slivers of chili. It may be served either
hot or cold.
This dish is served at Korean parties and special
occasions, with seasonal vegetables added.
Japchae is most commonly served as a side dish, though
it may also be ordered as a main dish. It is also
often served on a bed of rice; together with rice
it is known as japchae-bap (ÀâÃ¤¹ä), bap (¹ä) meaning
(hangul: ³Ã¸é; also spelled naeng-myeon, naengmyun,
naeng-myun), literally "cold noodles," is a Korean
dish. Originally a wintertime delicacy in the northern
part of Korea which is now North Korea, it has become
extremely popular throughout Korea during the summer.
It consists of several varieties of thin, hand-made
noodles (typically made from kudzu (Ä¦ ³Ã¸é / chilk naengmyeon)
or buckwheat (¸Þ¹Ð ³Ã¸é / memil naengmyeon flour) (though
seaweed and green tea varieties are also available
in packaged form), and is traditionally served in
a large stainless bowl with a tangy iced broth, raw
julienned vegetables, slices of Korean pear, and often
a boiled egg and/or cold beef). Spicy mustard and
vinegar are often added before consumption. A tiny
clear plastic package of mustard oil is often supplied
with pre-packaged naengmyeon. Top
Korean cuisine, red bean soup is called patjuk
(ÆÏÁ×), and is commonly eaten during the winter season.
On Dongjinal, a Korean traditional holiday which falls
on December 22, Korean people eat Donji patjuk, which
contains saealsim (»õ¾Ë½É), a ball made from glutinous
In old Korean tradition, patjuk is believed to have
a mysterious power to drive evil spirits away. According
to Korean traditional folk beliefs, the color ¡°red¡±
is a symbolic color of positive energy which can defeat
negative energy. Cooking and eating patjuk is a ritual
to prevent bad luck, epidemic disease, and comes from
evil spirits. Before eating the dish, Korean people
used to serve it their own house shrine, they scattered
it all around the house like in the kitchen, storage
house, gate, yard and so on. These customs have been
handed down through Chinese mythological stories.
According to Hyungchosesigi, there was a man named
Gong Gong. He had a bad son, and after he died he
became a god of epidemic disease. Because of his cruel
temper, a lot of people were killed by epidemics.
Trying to find a solution to prevent infectious diseases,
they recalled the fact that the son of Gong Gong hated
¡°red bean soup¡± when he was alive. Thus, people made
red bean soup and scattered it all around the house.
And then the epidemics disappeared.
Eating patjuk is a ritual to wish for abundant harvests.
Ancient Korea was an agrarian society, and a rich
harvest has always been a pivotal issue for them.
Koreans eat Patjuk (red bean soup) on Donggi(winter
solstice), when the days start becoming longer than
nights. When they make Patjuk (red bean soup) they
add small dumplings which were made of rice as the
same number as their age. By fully relaxing and eating
nourishing health food, they wanted to have a preparation
period before starting farming in the spring.
Patjuk embodies a custom of conserving food. Koreans
usually eat rice and side dishes. However, in the
wintertime when Korean families had shortage of grains,
patjuk became a complete meal itself. It could be
made of simple ingredients. For example, red beans,
water, small grains of rice and also it requires no
need extra side dishes. Thus, when people prepare
some events in winter, Patjuk(red bean soup) is an
economical food for conserving grain. Top