DMU Korean Culture Society

Hello everyone and welcome to 2021/22 ksoc! We hope you had a wonderful summer and are excited to join us this new academic year.

 This week in Korea they will be celebrating the festival of Chuseok. Here will be some insight to what Chuseok is and what types of events take place!

What is Chuseok and why is it celebrated?

 Chuseok (추석) which translates to “Autumn Eve” is a major holiday and harvest festival, celebrated across three days in Korea. In accordance with the Lunar calendar, Chuseok (also known as Hangawi) is celebrated on the 15th of the 8th month; This takes place around September in the Gregorian calendar. This year, Chuseok falls on Tuesday 21st September.

Chuseok is known as The Harvest Moon Festival and includes agricultural traditions. It is taught that on this day, families gather together to honour their ancestors and thank them for the ample harvest.

Chuseok is used as a time for families to give thanks to their ancestors, in which its traditions date back thousands of years. It is widely believed that the origin dates back to the third king of Silla ( 신라 ), who requested for two teams to compete in a weaving contest, in which the winning team would be rewarded with a banquet. 

There are many traditions that are still practiced today, such as Charye (차례). Charye refers to when families set out food and incense, thought to gain access to blessings from ancestors that have passed. Examples of offerings include makgeolli (막걸리), which is a traditional Korean drink made from harvested rice.

Other modern events and offerings during Chuseok

 Chuseok is known as one of the busiest times in Korea as people travel across the country to be with their families in time for the festival. There are many traditional Chuseok dishes that are enjoyed by families including Songpyeon (송편) and Japchae (잡채). Songpyeon are rice cakes that are shaped like half-moons with various different fillings. Japchae is a dish consisting of stir-fried vegetables and sweet potato noodles, which is commonly served as a side dish.

Another practiced tradition is the act of gift-giving. People will present not only their families but friends with gifts to give thanks. The gifts range from a variety of things such as cash, fruits, high-quality beef, and red ginseng, to daily necessity products such as soap. These gifts are often nicely packaged and sold in stores for the celebration.

 For more information on the festival of Chuseok, please take a look at the linked articles and pages! 

We wish a very happy Chuseok to those who are celebrating. 즐겁고 행복한 추석 보내시길 바랍니다!

Other resources:

https://chuseok.org/chuseok-a-korean-thanksgiving/

https://asiasociety.org/korea/chuseok-korean-thanksgiving-day

Images used:

https://kccuk.org.uk/en/programmes/korea-day/chuseok-festival-2021/

https://www.korea.net/NewsFocus/HonoraryReporters/view?articleId=175313

https://www.eater.com/drinks/2017/2/20/14645442/makgeolli-korean-rice-wine

http://www.koreaherald.com/view.php?ud=20130913000842

https://www.angsarap.net/2012/01/18/japchae/

https://koreajoongangdaily.joins.com/2021/09/09/business/economy/chuseok-gift/20210909164500584.html

References:

https://archive.md/20130221010349/http://www.visitkorea.or.kr/enu/SI/SI_EN_3_6.jsp?cid=613421

https://atkmagazine.com/2015/09/28/korean-history-101-chuseok-%EC%B6%94%EC%84%9D/

http://english.visitkorea.or.kr/enu/ATR/SI_EN_3_6.jsp?cid=811650

https://asiasociety.org/korea/chuseok-korean-thanksgiving-day

Juwangsan National Park - 주왕산국립공원

107.42km2

Part of the Taebaek mountain range

As with most of South Korea’s parks there are temples such as Daejeonsa temple to be found

Jusanji lake is a popular photography and tourist spot since it was used as a location in the film ‘Spring, Summer, Autumn, Winter and Spring’

Every year during the first week of May the Juwangsan Royal Azalea Festival is held here

Mudeungsan National Park - 무등산국립공원

75.45km2

There are 61 naturally formed viewpoints along the trails 

Many temples (some still inhabited by monks!) lie throughout the park

Column rock formations similar to the giants causeway are particularly noticeable here

Over 2200 animal species have the park as a habitat - including endangered species such as Eurasian otter, manchurian black water snake, yellow-throated martens and leopard cats

Naejangsan National Park - 내장산국립공원

81.45km2

The park is well known for maple leaves in the autumn, with up to 100,000 visiotors a day for the “red carpet event”

Naejang temple and Baekyangsa temple are among the many that can be found within the park

Uhwajeong pavilion is the source of a legend that the pavilion once grew wings and ascended into the skies, now it sits on a lake as a popular photography spot

Yeonjabong Peak has an observatory that can be accessed via cable car or hiking trail

Hiking trails cater to all abilities unlike some other parks

Odaesan National Park - 오대산국립공원

303.93km2

There are 5 major peaks in the area, split by plains which give the park is name of “5 plains mountain”

The area is known for its wild ginseng growth and the water from rivers and streams is believed to have curative effects

Seoraksan National Park - 설악산국립공원

The first national park to be defined under law

398.22km2

A UNESCO Biospehere reserve and a UNESCO world heritage site

An area of 163.6km2 is designated as a nature reserve

Gongnyong ridge/dinosaur ridge is widely regarded as the most scenic spot in Korea and as such is popular with sightseers and hikers however the route through the ridge is strenuous and takes around 13 hours to complete which also makes it the site of many accidents among visitors

The park is valued for its diversity of flora and fauna with over 1000 species known to be in the area

Two buddhist temples Baekdamsa Sinheungsa can be found in the park

Sobaeksan National Park - 소백산국립공원

322.38km2

A reintroduction program for Korean foxes in the area has raised their population to 50 and plans to continue 

There are plenty of hiking trails and campsites for those who wish to explore the area

Darian falls and Gosu caves are popular tourist spots

Songnisan National Park - 속리산국립공원

274.54km2

Located in the centre of the Sobaek mountain range

It’s name means “Remote from the Ordinary World” which is in reference to it’s isolated position in the centre of South Korea away from major cities

There are hiking trails in the park that attract 1.5 million visitors every year

Taean Seaside National Park - 태안해안국립공원

840km2

The park has a varied coastline including beaches, dunes, rocky formations and small islands

This variety has enabled 671 marine species to live there, including minke whales and Eurasian porpoises

Taebaeksan National Park - 태백산국립공원

70.052km2

The highest peaks are home to Cheonjedan, a series of shamanistic altars

At Danggol there is a yearly snow festival and coal mining museum 

Manggyeongsa temple is a buddisht temple built to enshrine the Bodhisattva of wisdom and boasts the highest spring in South Korea at its entrance, named the Dragon Spring

Wolchulsan National Park - 월출산국립공원

At 56.6km2 this is South Korea’s smallest national park

3 national treasures lie within the park - Dogapsa temple, Wochulsan Seated Buddha and 

Wolchulsan Sculpture Park provides a different tourist destination to the hiking trails and temples so common at every national park

The Cloud Bridge is a brightly coloured suspension bridge that is 52m long and 120m above the ground that provides an excellent spot for pictures and is accessible by a short if slightly challenging 1.6km hike

Woraksan National Park - 월악산국립공원

287.78km2

There are over 22 mountains within the park with Yeongbong being the tallest at 1097m

Another park popular for hiking and scenic views there are visitors throughout every season 

Buddhist sites such as Deokjusa temple and Maaebul Rock can also be found throughout 

As you can see, Korea has a lot to see in terms of natural beauty and historical sites and has something for everyone right across the country!

Researched and posted by Leo :)

Bibliography

https://www.hikegeoje.com/woraksan-national-park https://en.wikipedia.org/wiki/Juwangsan_National_Park  https://thesoulofseoul.net/2013/11/22/a-hidden-lake-thats-not-so-hidden-anymore/  https://en.wikipedia.org/wiki/Mudeungsan_National_Park https://tour.gwangju.go.kr/eng/tour/info/nature.cs?act=view&infoId=360&searchCondition=&searchKeyword=&pageIndex=2   https://en.wikipedia.org/wiki/Naejangsan_National_Park  https://en.wikipedia.org/wiki/Naejangsan  https://medium.com/@KKdayIntl/travel-korea-hike-koreas-maple-leaf-paradise-naejangsan-national-park-in-autumn-b97cac30bc70  https://en.wikipedia.org/wiki/Odaesan_National_Park  https://www.frommers.com/destinations/odaesan-national-park  https://en.wikipedia.org/wiki/Seoraksan_National_Park  https://en.wikipedia.org/wiki/Gongnyong_Ridge  https://en.wikipedia.org/wiki/Sobaeksan_National_Park  https://travelexx.com/hiking-in-sobaeksan-national-park-birobong-peak/  https://en.wikipedia.org/wiki/Songnisan_National_Park https://en.wikipedia.org/wiki/Taeanhaean_National_Park   https://en.wikipedia.org/wiki/Taebaeksan  https://en.wikipedia.org/wiki/Wolchulsan_National_Park  https://oceanstoalpines.com/wolchulsan-national-park/  https://en.wikipedia.org/wiki/Woraksan_National_Park  https://english.knps.or.kr/Knp/woraksan/Intro/Introduction.aspx?MenuNum=1&Submenu=Npp 

Pictures

There are 22 national parks in South Korea and all of them except Hallasan are monitored by the Korea National Park service. For context, the UK as a whole has just 14 official declared parks (and one that holds equivalent status) but South Korea is roughly the size of England alone. 

The post this week is about 11 of the parks, then next week the post will be about the remaining 11.

Bukhansan National Park - 북한산국립공원

Name translates as “north of han river”

The park lies within the boundaries of Seoul

79.92km2 

Bukhansanseong fortress is located within the park

Popular destination for walkers so trails are closed on a rotational basis in order to protect the environment

There are three main peaks in the park which have for many years been known as Bukhansan however there is a movement to have the name changed back to the original Samgaksan which means three horned mountains

Byeonsan-bando National Park - 변산반도국립공원

The only park with a mix of mountains and maritime area

154.71km2 (9.27km2 of this is sea)

996 animal species and 877 plant species can be found here

Chiaksan National Park - 치악산국립공원

181.57km2

34 endangered animal species can be found here, including the flying squirrel and hodgson’s bat

Named after Mount Chiaksan (formerly Jeokakasan) which means “pheasant peak mountain”, from the myth of a man who saved a pheasant from a snake.

Dadohaehaesang National Park - 다도해해상국립공원

2321.5km2

The small islands of Hongdo and Heuksando are popular tourist destinations

Orca and porpoises can often be seen 

Deogyusan National Park - 덕유산국립공원

231.65km2

The deogyusan mountain after which the park is named has attractions such as Chiryeon waterfall and Cheoksan mountain fortress

Also famous for the ski resort of Muju

Gayasan National Park - 가야산국립공원

167.6km2

Haeinsa temple lies within the park

The Sobaek mountain range runs through the area of the park as well

Other attractions include Chilbubong peak, Yongmun falls and Hongnyudong valley

Gyeongju National Park - 경주국립공원

137.09km2

This is the only “historical park” in Korea

Many historical Silla sites can be found here

Gyeryongsan National Park - 계룡산국립공원

64.71km2

Only one part of the Gyeryongsan mountain lies within the park area

Gapsa temple can be found here

Hallasan National Park - 한라산국립공원

153.11km2

The national park of Jeju, this is why it is not managed by the Korea National Park service

The whole site sits on the shield volcano of Hallasan - in alternative english it is named Hanla mountain which means it is “high enough to pull the universe” (han meaning universe and la meaning pull”. This is likely where the belief that Gods and spirits live upon Hallasan came from

Hallasan is also the highest mountain in South Korea and has the Gwaneumsa temple built upon it

Both a UNESCO Biosphere reserve and UNESCO World Heritage Site

Many walking trails make this a popular place to visit

Baekrokdam crater lakes

Hallyeohaesang National Park - 한려해상국립공원

545.63km2

Also called the Hallyeohaesang National Park

Has a mixture of land and sea area but more than 50% is sea

Made up of many islands such as Namhae Island and its art villages, Goeje Island and Bijindo Island (each of these islands are their own unique locations that could have whole posts dedicated to them!)

Jirisan National Park - 지리산국립공원

471.75km2 makes it the largest land only national park in South Korea

Conservation programs are run throughout the park to reintroduce species

Hiking trails are much longer than some other parks and in a few cases they may take more than one day to fully complete (rest stops are available if booked ahead), park rangers are known to turn hikers back if they will be unable to reach their destination before then end of the day

Sanggyesa temple and Hwaeomsa temple are both accessible by a bus, and Cheoneunsa temple is one of the last places that houses the endangered wild pigeon 

Buril waterfall is a popular tourist and photography spot

Researched and posted by Leo :)

Bibliography 

https://klimbingkoreanmountains.wordpress.com/category/hiking-expeditions/south-korea/national-parks/jirisan-national-park-%EC%A7%80%EB%A6%AC%EC%82%B0/ https://en.wikipedia.org/wiki/List_of_national_parks_of_South_Korea  https://en.wikipedia.org/wiki/Bukhansan_National_Park  https://en.wikipedia.org/wiki/Byeonsan-bando_National_Park  https://en.wikipedia.org/wiki/Chiaksan_National_Park  https://en.wikipedia.org/wiki/Dadohaehaesang_National_Park  https://en.wikipedia.org/wiki/Deogyusan_National_Park  https://en.wikipedia.org/wiki/Gayasan_National_Park  https://en.wikipedia.org/wiki/Gyeongju_National_Park  https://en.wikipedia.org/wiki/Gyeryongsan_National_Park  https://en.wikipedia.org/wiki/Hallasan_National_Park  https://en.wikipedia.org/wiki/Hallasan  https://en.wikipedia.org/wiki/Hallyeohaesang_National_Park  https://en.wikipedia.org/wiki/Jirisan_National_Park  https://en.wikivoyage.org/wiki/Jirisan_National_Park 

Pictures

Namsan Park

Miles of hiking trails

Set within Seoul

Namsan tower at the top of the mountain, overlooking Seoul

Namsangol hanok village

Cable car up the mountain

Changdeokgung Palace

99 Yulgok-ro, Waryong-dong, Jongno-gu, Seoul, South Korea

One of the best preserved historical sites in Korea

Huwon Secret garden was initially only open for royalty

Gyeongbokgung Palace

161 Sajik-ro, Sejongno, Jongno-gu, Seoul

Also known as the Northern Palace

The Gyeonghoeru Pavilion and Hyangwonjeong Pond are two remaining structures from the Joseon Period

Two museums (national palace museum and national folk museum) within the grounds

Gwanghwamun gate used to be the opening in the fortress wall for the palace but has been moved and restored over the years

At the gate there is a changing of the guard ceremony every day except Tuesday at 10am and 2pm, which has been performed since 1469

Bukchon Hanok Village

Located within Gyeongbokgung Palace, in central Seoul (near Insadong)

Preserved or restored traditional Korean villages

Some of the hanoks are museums

There are often cultural demonstrations

The DMZ

Demilitarised zone

No man's land that forms the border between North and South Korea

Can only be visited on guided tours

However surrounding areas have viewing platforms 

Tourists can step over into north korea while in the cross border room

There is also a north korean gift shop

Lotte World

Songpa-gu, Jamsil 6(yuk)-dong, Olympic-ro, 300, Seoul

Amusement park in Seoul

As well as rides there is ice skating, shops, cultural demonstrations, movie theatres

Bulguksa Temple

15-1 Jinhyeon-dong, Gyeongju, Gyeongsangbuk-do

A Buddhist temple considered by many to be the country’s most important

Historic and scenic site number one, as classified by the government

Called a museum without walls

On the slopes of mount Toham in Gyeongju

The gardens are especially beautiful in spring 

Located just outside of Busan

Approximately two and a half  hours from Seoul via KTX

Hwaseong Fortress 

320-2 Yeonghwa-dong, Jangan-gu, Suwon-si, Gyeonggi-do, South Korea

Originally built to surround Suwon (the capital of Gyeonggi province)

There are 4 gates set in almost 6 kilometres of walls 

A UNESCO world heritage site

Every year the Suwon Cultural festival takes place, featuring re-enactments and cultural exhibits

Pocheon Art Valley

234, Art valley-ro, Sinbuk-myeon, Pocheon, Gyeonggi-do 11139 South Korea

Once a working quarry 

Daily art workshops

A stage sometimes holds small concerts

Gyeonghwa Station

648, Jinhae-daero, Jinhae-gu, Changwon, Gyeongsangnam-do 51669 South Korea

One of the locations in the Jinhae cherry blossom festival (there are many other spots for the festival but this one is popular year-round)

A top spot for photographers

Researched and posted by Leo :)

Bibliography

https://www.touropia.com/tourist-attractions-in-south-korea/ https://www.planetware.com/south-korea/top-rated-tourist-attractions-in-south-korea-kor-1-4.htm  https://traveltriangle.com/blog/places-to-visit-in-south-korea/ 

Pictures

(serves 1)

Samgyetang is a popular summer dish in Korea and is often eaten on the three hottest days of the year. The hot soup is supposed to boost stamina and replenish energy, as well as overcoming the heat outside with the heat of the soup - Koreans call this 이열치열 (yi yeol yi cheol) which means “fight fire with fire”.

Typically, when you eat samgyetang you commit to eating a whole chicken (hence why the recipe only serves 1) though it’s understandable if you do wish to share!

Equipment 

Big pot

Knife

Cutting board

Small dishes for dipping sauces if using

Ingredients 

1 small chicken (may be called cornish hen but should weigh approx. 700grams)

1 ginseng root (either fresh or dried and rehydrated)

½ cup short grain rice

2 green onions

8 large garlic cloves

2 thin slices ginger (approx 1 inch chunk worth)

2 jujubes

5-6 cups water 

(optional) ½ small onion

Optional sesame dipping sauce

1 teaspoon toasted sesame seeds

2 tablespoons toasted sesame oil

1 teaspoon salt

Pinch of black pepper

Optional sweet sour soy dipping sauce

3 tablespoons soy sauce

2 tablespoons white vinegar

1 teaspoon honey

1 green chilli

¼ diced onion

Instructions 

Pat chicken dry

Stuff chicken with half the garlic and the rice minus one tablespoon)

Use one of the following methods to close the chicken

Cross legs and secure with twine and toothpick

Make a small hole in the skin between legs and cavity, tuck the end of the opposite leg in a then tuck the tail into the opening

Place the chicken into a large pot with the water

Add the rest of the garlic, ginseng, ginger, jujubes, 1 tablespoon of rice and onion if using

Bring to boil and skim off foam

Cover and boil for 15 minutes

Reduce heat and continue to simmer for 25 minutes

Turn off heat and rest for 10 minutes

If using dipping sauces, mix the ingredients together well and serve in small dishes

Serve whole with fresh chopped green onion

This recipe can be scaled up to include more chickens, add 10 minutes for each one you add. It is better to use more small chickens than one large one when cooking this dish.

Bibliography:

https://www.koreanbapsang.com/samgyetang/

(Serves 4)

It is the most popular Chinese-Korean dish. It dates back to 1905, in a restaurant called Gonghwachun (공화춘) that was located in Incheon Chinatown. It was run by an immigrant from Shandong Province in China. 

Recently, it has become symbolic to eat jjajangmyeon on Black Day (April 14). This is an unofficial holiday celebrated by single people. It’s like the opposite of Valentine’s Day and White day. There is also a tradition of eating jjajangmyeon on the first day after moving houses. 

The word jjajangmyeon comes from the Chinese words 炸酱面 (zhájiàngmiàn) which literally translates to fried sauce noodles 

Equipment 

Scales or measuring cup 

Frying pan 

Saucepan 

Ingredients 

½ cup (240 g) Korean black bean paste (chunjang or jjajang) 

½ cup (120g) of vegetable oil 

200g pork - chopped into bitesize pieces 

1 bulb of onion - thinly sliced 

¼ head of cabbage - roughly chopped 

1 courgette - cut into ½ inch cubes 

1 cucumber - cut into ½ inch cubes 

2 stalks of spring onion - sliced thinly diagonally 

1 tbsp granulated sugar 

1 tbsp cornstarch 

1 cup (240g) of water 

4 servings of noodles 

Instructions 

In a frying pan, put the black bean paste and oil and cook over low-medium heat until the oil starts boiling, stirring occasionally 

Oil up another frying pan and add the pork and cook on medium heat until it’s no longer pink 

Add the onion and stir fry until soft and translucent 

Add the cabbage, courgette, cucumber, and spring onion, cook until they’re soft. 

Add the black bean paste to the vegetables with the sugar and mix 

Add the cornstarch to the water and mix 

Cook for 2 minutes then add the starch water and mix

Cook until it thickens 

Cook the noodles and serve with the sauce over it 

Store in a fridge for 3-5 days

Bibliography:

Icon in heading: https://www.koreanbapsang.com/jajangmyeon-noodles-in-black-bean-sauce/ 

https://kimchimari.com/jjajang-myeon/ 

(serves 4) 

Equipment 

Measuring cup or scales 

Pot 

Ingredients 

6 oz (170 g) beef brisket or pork shoulder or loin - sliced into thin strips 

4 cup (945 g/945 mL) of water (preferably the water used to rinse rice) 

3 tbsp doenjang (soybean paste) 

1-2 tsp gochugaru (Korean red chili pepper powder)

1 tsp garlic - minced 

1 - 2 potatoes - cubed 

1 courgette - cubed 

½ bulb of onion - thinly sliced 

255 tofu - cut into 1-inch cubes 

2-3 stalks green onion - chopped into 1-inch pieces 

2 chili peppers - thinly sliced 

(optional) 115g enoki mushrooms 

Instructions 

Preheat a pot with oil in it. Add the meat and cook until brown over medium-high heat while stirring. 

Add the potatoes and cook and stir for 2 minutes

Add the water, soybean, and gochugaru and bring to a boil 

Add the garlic, courgette, and onion and boil for 1 minute

Add the  mushroom and tofu and boil for 3 minute 

Add the green onion and chili peppers and boil for another 1 minute and remove from heat 

Serve with rice 

This can be refrigerated or frozen for a few days 

Bibliography:

Icon in heading: https://www.beyondkimchee.com/doenjang-jjigae/ 

https://www.koreanbapsang.com/doenjang-jjigae-korean-soy-bean-paste/#wprm-recipe-container-6509

https://mykoreankitchen.com/doenjang-jjigae/#wprm-recipe-container-21885 

KBBQ can be traced back to Goguryeo era (37 BC-668 AD) with the creation of “maekjeok” by the nomadic Maek tribe (skewers roasted over a fire) which was later renamed bulgogi. 

Later in the Joseon dynasty, neobiani (thin, marinated and charbroiled beef slices) were a favourite of the royal family.

From 57 BCE to 668CE Buddhism was the state religion of Korea and as a result meat eating was banned. This led to banchan (side dishes - in this case, vegetable ones) becoming a staple of the Korean diet.

After the Mongol invasion and rule from 1231-1259, meat dishes were reintroduced into the food culture alongside banchan but prices of meat rocketed during the Japanese invasion from 1910-1945 which once again resulted in a decline of meat consumption. 

Following Japanese occupation, Korea was able to raise more cattle for beef to make bulgogi more popular. The use of slicing machines imported from America to give thinner cuts of meat that cooked faster, and an abundance of sugar to sweeten the marinade from sugar factories further increased bulgogis popularity as a dish. 

Alcohol has been paired with grilled dishes since the Joseon era. Korean drinking culture and etiquette was also introduced during Sohak (lesser learning) which set strict rules for how people should behave and respect others when drinking based on factors such as age, gender and social class.

Drinking was however enjoyed by all regardless of class.

Sorry this one is only short, committee are very busy with hand ins at the moment :(( Posted by Leo

(serves 4-6) 

There are many variations of the hotdogs however the version we are making is the most popular and the original. 

Equipment 

Wooden skewers 

Sieve 

Trays 

Deep fryer or pan with oil

Ingredients 

2 - 3 Hot Dog sausage - halved (so there are 4-6 pieces)

4 - 6 mozzarella pieces - cut to the size of half a sausage, refrigerated  

2 cup (250 g) all-purpose flour (or bread flour) - sieved

2 tbsp (30 g) granulated sugar 

½ tsp salt 

2 tsp baking powder

¾ cup (180 mL / 180 g) milk 

1 egg

Panko bread crumbs 

Oil for frying

Extra sugar for coating 

Condiments (usually ketchup and mustard)

Instructions 

Mix the flour, sugar, salt, baking powder, milk, and egg together in a large tray. Cover with cling film or a wet towel until the batter doubles on size If it is too runny, add more flour. 

Preheat the deep-fryer to about 190℃ 

Skewer the sausage lengthways and then skewer the cheese lengthways on the same skewer. Place back in a fridge 

Put the panko in a tray or plate. 

On a separate tray or plate, sprinkle a layer of sugar 

Take the sausage out and roll it in the batter. Make sure all spaces are cover otherwise the cheese will leak out while frying. 

Completely cover in the panko crumbs, squeezing it to make sure the crumbs stick on. 

Deep fry until completely golden brown 

Roll in the sugar while still hot and drizzle with ketchup and mustard (or any condiments) 

Popular variation: 

Just sausage

Just cheese

Cheddar instead of mozzarella

Tteokbokki instead of hot dog and cheese - boil before skewering 

Jalapenos - finely dice the jalapenos and add to the batter 

Cheetos/Doritos coating - crush up and add to the breadcrumbs 

Instant noodles - crush up to small pieces (but not to dust). Dip in batter then roll in crushed noodles, making sure to press it into the batter. Lastly, coat in the breadcrumbs 

Potato/Chips - cut potatoes into ½ inch cubes (cut chips in half). Dip in batter then roll in the potato/chips, making sure to press them into the batter. Lastly, coat with breadcrumbs. (these ones are called gamja (감자) hotdog. Gamja means potato in Korean)

Bibliography:

Icon in heading: https://www.reddit.com/r/FoodPorn/comments/fak60k/these_koreanstyle_corn_dogs/ 

https://kirbiecravings.com/korean-hot-dogs/ 

https://www.youtube.com/watch?v=imi8YDvyWn0&ab_channel=Nino%27sHome 

https://www.youtube.com/watch?v=hhwtKx9MXZA&ab_channel=SeonkyoungLongest 

https://seonkyounglongest.com/cheese-corn-dogs/ 

https://www.youtube.com/watch?v=I-q_zN5yKLY&t=28s&ab_channel=%EB%9A%A4%EA%B8%B0ddulgi 

https://www.youtube.com/watch?v=X8yDDcFZV3g&ab_channel=AmnaJudeSarah 

https://www.youtube.com/watch?v=AXGpn7pG63M&t=123s&ab_channel=COOKAT 

https://www.youtube.com/watch?v=xMTb669y2Ko&t=7s&ab_channel=%EC%9A%B0%EB%AF%B8%EC%8A%A4%EB%B2%A0%EC%9D%B4%ED%82%B9Umi%27sbaking 

White day takes place on the 14th of March - one month after Valentines day. 

In Korea Valentine's day is said to be for women to give gifts to men, and then this reversed on white day so the men give women gifts. White day was born largely from the fact that it is customary to reciprocate if you receive gits. Therefore, this can also mean that if someone receives a gift it may not necessarily be a declaration of love, but may just be due to an expectation. 

White day started in Japan but is now also celebrated in Korea, Taiwan, Hong Kong, China and Vietnam.

 In 1978, the Japanese National Confection Industry Association promoted the idea of an “answer day” to Valentines day as it was tradition for only men to receive gifts - allegedly this came from a letter sent to a magazine where a woman said it was unfair and women would even appreciate something as small as marshmallows - and so a day in which the roles could be reversed was devised. A new candy of marshmallow filled with chocolate was also created for this day which led to an initial name of Marshmallow Day. It was suggested to change the name to something more open ended so that other gifts could be given and White Day was chosen to still reference the marshmallows. 

Fun fact: chupa chups are the most popular candy on white day. 

As well as Valentines day and White day, there are other unofficial holidays in Korea that fall on the 14th of each month.

January - Candle day/diary day

February - Valentines

March - White day

April - Black day

May - Yellow day/rose day

June - kiss day

July - Silver day

August - Green day

September - photo day/music day

October - Wine day

November - Movie day

December - Hug day

Out of these, however, black day is possibly the only one widely known - other days are kept within relationships rather than widely advertised and celebrated. 

Black day is the day for single people. Those who did not receive a gift on either of the two previous days may wear black for the day and go to eat jjajangmyeon (black bean noodles) to mourn the love that they do not have. Some restaurants and cafes have specifically created black food for this day such as this muffin from JavaCity and across the country sales of black coffee soar. 

In recent years Black day has seen more friends eating together to celebrate their singleness rather than wallowing in misery but the day’ existence is blamed on Korea having such a couple-centric society that treats being single as an undesirable thing to be.

Researched and posted by Leo ^.^

(Serves 1) 

(This is how to make bingsu with the ice shaving machine)

You may have also heard it being called patbingsu (팥빙수). Pat means red bean however nowadays they may have other toppings like fresh fruit, cream/ice-cream, and condensed milk. They also have flavoured bingsu like coffee and green tea. 

Equipment 

Ziploc bag 

Ingredients 

2 cups milk (any kind, almond, fat-free) 

½ tsp vanilla extract 

Condensed milk (optional)

Toppings of your choice 

Instructions 

Add the milk and vanilla extract into a Ziploc bag and freeze flat. (You can also add the condensed milk in this instead of some of the milk) 

Crush the frozen milk with your hands to the texture you like and place into a bowl

Pour the condensed milk over it and arrange the toppings on top

To make coffee or green tea bingsu, make one cup of the drink and one cup of water and freeze instead of the milk.

Bibliography:

Icon in heading: https://kenh14.vn/can-canh-bingsu-mon-kem-han-quoc-dang-khien-gioi-tre-viet-me-man-20160216223849692.chn 

https://mykoreankitchen.com/patbingsu-korean-shaved-ice/#wprm-recipe-container-15012 

https://www.youtube.com/watch?v=Fe8z1cAxrG4&ab_channel=SugarCrystalKitchen 

https://www.youtube.com/watch?v=WJXuIJiRE8M&ab_channel=ModernPepper 

https://www.youtube.com/watch?v=RMudtHk4_Kk&ab_channel=KindofCooking-SousVide%2CRecipes%2CandMore 

https://www.youtube.com/watch?v=RrtuTfUualk&ab_channel=ModernPepper 

It’s no secret that Koreans drink a LOT. They often go drinking after work or university even if it's a workday, and it’s common most early morning to see people struggling their way home. Refusing to go drink can make you an outcast from social groups because of how popular it is.

Fun facts

South Korea consumes the largest amount of alcohol in Asia (10.9L per capita aged over 15). The second is Vietnam with 8.7L and the third is Thailand with 8.3L which puts Korea ahead by quite an amount.

Soju is a hard liquor and South Korea is the number one country for hard liquor consumption in the world with an average of 13.7 shots per week per person of legal age in 2014. (Russia has 6.3 shots, less than half of what Korea consumes).

Drinking etiquette 

You never pour for yourself.

The first drink is usually poured by the eldest/most superior. 

When someone older/more superior than you is pouring for you, you must hold your glass with two hands and you shouldn’t drink until the older person cheers (geon bae!!!)

After that, the youngest person pours for everybody. They must pour with both hands.

You should always accept the first drink offered to you unless you have a medical or religious reason. 

The first drink should be downed in one. After the first, you can start pacing yourself or refusing in a polite manner that won’t offend anyone - the easiest way to do this is to leave your cup partially filled.

Cups should only be refilled when they are totally empty.

Younger people can’t look at the older people when drinking, they must turn the other way and cover the view of your mouth and glass with your hands.

Opening soju bottles 

Shake the bottle

Turn it upside down and hit the bottom of the bottle with your elbow.

Then open the bottle and take the lid off 

Some people make a ‘V’ with their index and middle finger and hit the neck of the bottle with the gap between the V. They say this will get rid of the impurities in the drink

Drinking phrases 

Do you want to get a drink? 

한잔해? - han jan hae? 

(informal) 한잔할래? - han jan hal lae? 

(formal) 한잔할래요? - han jan hal lae yo? 

Get a drink

(formal) 한잔해요? - han jan hae yo? 

(more formal, more polite) 한잔받으세요? - han jan bad eu se yo? 

Cheers!

건배!!! - g/keon bae!!!

짠!!! - jjan!!!

Drink!

마셔라!!! - ma syeo ra!!!

One shot!

원샷!!! - one shot 

Let’s go to another bar 

(informal) 이차가자 - e cha ka ja 

Common places to drink 

Jumak (주막) - bar based on korean culture and sells traditional anju 

Hof house - bar that sells relatively inexpensive alcoholic beverages and international dishes 

Pojangmacha (포장마차) - tent bar 

Convenience stores are usually open 24/7 as well 

Popular Korean alcoholic drinks 

Soju (소주) - has a 16.8 - 53% alcohol by volume. It is usually drank straight but can also be mixed with beer to make somaek (소맥). 

Makgeolli (막걸리) - it’s the oldest alcoholic drink in Korean and is usually 6-9% alcohol by volume. In Korea, it is unpasteurized but exported makgeolli are pasteurized to have a longer shelf-life which makes it lose some of it’s flavour 

Cheongju (청주) - clear refined rice wine. Is 14% alcohol by volume. In the 12th century, cheongju was made in the royal court whereas Takju - 탁주 (milky unrefined rice wine like makgeolli) was more common among commoners. 

Anju 

In the UK, we normally eat and drink separately. We may drink wine or beer while eating but we don’t usually take shots of vodka while eating, however in Korea, it’s common to eat when drinking. The food eaten while drinking is called anju (안주)

Different anju goes with different drinks. 

Soju - stews (jjigae - 찌개), soups (tang - 탕), stir-fried food (bokkeum - 볶음), pork belly (samgyeopsal - 삼겹살), offal (gopchang - 곱창), chicken feet (dakbal - 닭발) and the last viscus of cattle (makchang - 막창) 

Makgeolli - Korean pancakes (buchimgae - 부침개 or jeon - 전), kimchi dishes, pork shoulder (bossam - 보쌈), raw fish and oysters (any word with hoe - 회 at the end is raw)

Cheongju - confections (dasik - 다식 or jeonggwa - 정과), deep-fried vegetables (bugak - 부각), Korean Pancake,  beef (like bulgogi - 불고기, hanu - 한우 and sanjeok - 산적), raw food and Korean hot pot (jeongol - 전골) 

Maekju/beer (맥주) - dried jerky (po - 포) and dried seafood (like squid, nogari - 노가리 and jwipo - 쥐포), deep-fried food (twigim - 튀김), seasoned nuts, corn cheese, fried chicken and pizza. (Eating fried chicken with beer/maekju is called 치맥-chimaek) 

Wine - cheese platter and steak 

Anju is made to be shared, you don’t order a plate just for yourself. Everything is social when it comes to Korean drinking 

Korean drinking games (suljari game - 술자리게임) 

Flicking the bottle cap

Participants take turns flicking the soju cap tail

The winner is the one who flicks the tail off the cap

All failed attempts must drink

Hi low

Participants takes turn guessing the number on the soju lid and the winner of the bottle cap will be holding the cap and say whether it’s higher or lower

The winner is the one who guesses the number and everyone else (except the cap holder) has to drink 

3-6-9 (Sam-Yuk-Gu) 

Taking turn, everyone says a number, counting up (so person 1 says “one”, person 2 says “two”) 

However, for every number containing the digits 3, 6, 9, the person will clap instead of saying the number (so 12 will NOT have a clap but 13 WILL) 

If the number has two of the number (e.g. 33, 36, 39) the player must clap twice. 

The person who messes up will drink 

Titanic/Submarine 

Fill a tall glass about ¾ full with beer. Place a shot glass in the glass so that it's floating in the beer. 

Take it in turns adding soju into the shot glass (you can add as much or as little as you want but you need to add something in there) 

The person to make it sink will be the one drinking the whole glass. 

Baskin Robbins 31

In turns, each person says up to 3 consecutive numbers, the next person will carry on the sequence (e.g. person 1 may say “1”, person 2 may say “2, 3, 4” 

The loser is the one who has to say 31 

Sense (noonchi - 눈치) game 

People in a random order, people shout out numbers in consecutive order. 

The losers are the ones that both say the same number at the same time (so it person 2 and 5 both sound out 4 at the same time, they both drink) 

OR the last one to say a number (so if everyone but person 3 says a number, person 3 has to drink) 

Image game 

The first person asks a question about “who is/who’s most likely to…”

Everyone else votes by pointing 

The loser is the one who has the most votes 

King 

From a deck of cards, remove the King and a card for each person (minus the king). Each card must be a different number

Shuffle the pile of cards and each person chooses one. 

The king will announce himself and order 2 random numbers to do anything without knowing who is what number

If the person doesn’t follow orders, they have to drink 

There are many more games like Mandu, Bunny Bunny, Fool’s (babo - 바보) game and Frying Pan.

Researched by Vicki and Posted by Leo :)

(Serves 2) 

Equipments 

Measuring cup 

Scales

Frying pan 

Small pot or ttukbaegi

Ingredients 

Jjigae Paste

1 tbsp vegetable oil 

2 tsp sesame oil 

3 oz (85 g) minced pork (or beef) 

2 cloves garlic - minced

2 tsp gochugaru (Korean red chili flakes)

½ tbsp soy sauce

Salt (to taste) 

Soondubu jjigae

1 cup water (or anchovy stock)

(optional) 1-2 shiitake mushroom - sliced 

(optional) 5 clams 

350g (12oz) silken/extra soft tofu 

(optional) ½ tbsp Korean fish sauce 

(optional) ½ tsp saewujeot - 새우젓 (minced fermented/salted shrimp)

Black pepper (to taste) 

1 egg 

1 stalk of green onion - thinly sliced diagonally 

Instructions 

Heat a frying pan over medium-high heat with vegetable and sesame oil. Once the oil is hot, add the pork, garlic and gochugaru and stir-fry for 3-4 minutes. Reduce heat to medium-low

Add the salt and soy sauce, mix and take off the heat. (if you make a larger batch of this paste, you can freeze it for 4-6 weeks) 

Add this paste to a small pot with the water (this is usually done in a ttukbaegi - a clay pot) and cook on medium-high heat.

Once it starts to boil, add the mushroom and clams. Mix

Add the tofu and break it apart with your spoon 

Add the fermented shrimp, fish sauce and black pepper. Cook for another 4-5 minutes. 

Remove from heat and add green onions and egg while still boiling hot.  

Serve with rice 

The jjigae paste can be frozen for 4-6 weeks so it might be better to make a larger batch. 

The actual stew can probably be refrigerated for a few days 

References 

Image: https://www.cookerru.com/sundubu-jjigae/ 

https://futuredish.com/korean-sundubu-paste-make-jjigae-in-5-min/ 

https://www.koreanbapsang.com/kimchi-soondubu-jjigae-soft-tofu-stew-kimchi/#wprm-recipe-container-7691 

https://mykoreankitchen.com/sundubu-jjigae/#wprm-recipe-container-9189

Folktales are an important part of every culture as they show a glimpse of ideals and thoughts of people from the past. They are often short and fairly simple, to make them easy to tell and remember, and nowadays they are mostly told as stories to children.

Some of the folk tales you can read are:

Wrestling with a Goblin /  Dokkaebissireum The Fox Sister /  Yeounui The Salt Seller and the Fox The Rabbit’s Judgement Silkworm The tale of SimCheong The Green Frog The Tiger and the Dried Persimmon

In this post we have already put the last 3 from the list above.

The tale of SimCheong (심청 전 - simcheong jeon)

In ancient times, there once was a poor couple. The husband, Sim Hyeon, was blind and they were trying to have a child.  After many years of trying and praying, they finally gave birth to a beautiful daughter they called SimCheong however the wife died due to birth complications. SimCheong grew up to be a loving and filial daughter

One day, SimHyeon fell into a ditch, unable to get out due to his blindness. Luckily a monk was passing by and offered to help him out of the ditch and to pray for his eyesight back in exchange for 300 sacks of rice donated to his temple. SimHyeon agreed in a moment of relief that someone was helping him however he soon realised that he could not fulfill his part of the deal. He told his daughter what had happened and asked her what they could do. Who knows what Buddha would do to them if they didn’t follow through with their promise. 

That night, SimCheong dreamed of her mother. She told her to go to the harbour were merchants are looking for a young maiden in exchange for money. SimCheong did as her mother instructed but asked the merchants for 300 sacks of rice to be sent to the temple in her father’s name instead of money. They did as they were told however her father’s eyesight did not return. 

The merchants needed a young maiden as they had displeased the Dragon King of the East Sea who was now sending storms to sink their ships. To appease him, they needed to sacrifice a young maiden. 

They dressed her up in a wedding hanbok and bound her worried that SimCheong would go back on her promise. Together with the merchants, they set sail and once they had reached far enough into the water, SimCheong leaped into the water sacrificing herself. The men wept as they had never seen such bravery. 

Underwater, SimCheong found she could breathe and as she sank deeper into the waters, she saw a bright light. It was the Dragon King’s palace. The Dragon King’s servants swam up to release her from her bonds and escorted her to the palace. She lived there for some time however she was getting homesick and wished to see her father. The Dragon King noticed her sadness and she told him her story. Moved by her selflessness and filial piety, he allowed SimCheong to return to the surface in the form of a giant lotus flower. 

The giant lotus flower was found by a river and gifted to the recently widowed king to lift his spirits. It worked and he had it placed in his bedroom where he could stare at its beauty all day. At night, SimCheong would emerge from the flower and look for her father, and every dawn, she would return back to the flower. 

One night, the king saw the beautiful girl by the flower and asked her who she was. She tried to transform into the flower however it had disappeared and after explaining she was the girl living in the flower, the king proposed to her and they got married. However, he too soon noticed the sadness in her and asked her what she wanted. She replied that all she wanted was a banquet to be held for all blind men in the kingdom

The king did as SimCheong requested. The banquet lasted 3 days and everyday SimCheong searched for her father however she couldn’t find him. On the last day, she overhears people yelling at the gate. There she saw the guards turning away a latecomer to the banquet. She begged for him to be let in as it was her father. Her father was shocked to hear her voice and exclaimed “Is this a ghost or has my late daughter come back from the dead?”. Overwhelmed with happiness, he opened his eyes to find he could see again. They lived together in happiness from that day on and any blind man that laid their eyes on her regained their eyesight. 

(Fun fact: SimCheong is mentioned in Hwasa’s Twit)

The Green Frog (청개구리 - chong gaekuri)

Once upon a time, the green frog lived with his widowed mother in a small pond. The green frog never listened to his mother and always did the opposite of what she said. The mother frog was worried and embarrassed by the green frog. “Why can’t he be like the other frogs? Why can’t he respect his elders? Why can’t he do as he’s told?” she would say to herself. She was worried about what would happen when she was gone so she tried to break his bad habits by scolding him everytime he misbehaved. However, the green frog kept doing what he wished. 

Eventually, she became sick from growing old and worrying about her son but the son still did as he wanted. 

Finally, when the mother knew she was going to die, she called her son to her side. She wanted to have a proper burial in the mountains but knew the frog always did the opposite of what she told him to do, so she told him to not bury her in the mountains, she wanted to be buried in the bank of the river. 

The green frog promised he would bury his mother in the riverbank

4 days later, she died and the green frog was sad and blamed himself for his mother’s death. He knew it was too late to undo his past however he resolved to become a good frog and finally listen to his mother. 

Despite knowing that it was unwise to bury his mother on the river bank, he did as his mother told him and everytime it rained, he stood watch over her, being that the water didn’t rise. During monsoon season, the river rose and rose until it overflowed to the bank and washed his mother’s grave away. 

The green frog cried and cried for his mother and that’s why the frog cries when it rains. 

(the reason why the story is called the green frog is because Chong which means green can also means plea. Therefore it's a play on words. It can mean “The Green Frog” or “The Frog who Pleads).

The Tiger and the (Dried) Persimmon (호랑이 와 곶감 - horangi wa kot gam)

There lived a tiger in a forest. He was very very scary and very very hungry because all the animals ran away from him. So he went to the village to find food. 

In the village, he heard a child crying and wanted to eat him but before he could, the child’s grandmother tried to scare the child into being quiet by exclaiming “Look! The tiger is right outside, ready to take you away if you're not quiet” however the child kept crying without an ounce of fear. The tiger was impressed with the child’s courage as it had never seen a being not scared of him but was still hungry and wanted to eat the child but just before he could pounce he heard the grandmother say, “Look! A permission” and the child stopped crying instantly. 

“Permission? What’s a permission?” the tiger thought, “It must be more frightening than me!”

At that moment, something fell on his back. “Oh no, it must be the persimmon,” thought the tiger and he ran back into the forest. The thing on his back was a thief that had accidentally jumped on the tiger’s back while trying to get away. The thief was terrified of the tiger and had to grab a tree branch to get off the tiger’s back. 

The tiger was relieved once he felt nothing on his back and he never went to the village again and the thief never stole anything again.

Researched by Vicki and written by Leo ^.^

Bibliography:

(Serves 1)

Equipment 

Frying pan

Ingredients 

2 slices of bread (usually milk bread but brioche or white sandwich bread is also common) 

60g (2 cups) Cabbage - shredded 

½ carrot - grated 

2 green onion - thinly sliced 

2 egg

Cheese 

Salt (to taste) 

Pepper (to taste) 

Ketchup (to taste) 

Mayonnaise (to taste) 

Butter 

(optional) ham, bacon, bulgogi, onion, gherkins, sweetcorn

Instructions 

Mix the carrot, green onion, onion, sweetcorn together in a bowl (you can also add the cabbage here)

Add the egg and salt and pepper and combine all together 

Butter a frying pan and fry the eggy mixture on medium heat for about 2-3 minutes then flip and cook for another 2-3 minutes. Try to the shape the egg into the shape of your bread 

Cook any other ingredients like the meat. 

Butter both sides of each slice of bread and fry on the buttered frying pan until your desired colour. 

Assemble by sandwiching the egg, meat, cabbage, gherkins, cheese and ketchup, and mayo between the pieces of toast 

Bibliography:

Icon in heading: https://seonkyounglongest.com/korean-street-toast/ 

https://www.maangchi.com/recipe/street-toast

https://mykoreankitchen.com/korean-toast/

https://kimchimari.com/korean-street-toast/ 

Korea as a lot of unique superstitions, but here are some of the more well-known ones that some people still believe in today.

Sleeping with a fan on

The most popular Korean superstition is the fan death (선풍기사망설 - seonpunggisamangseol). The superstitions may be started in 1927 in a newspaper article that claimed electric fans can cause nausea, facial paralysis, and asphyxiation. This is because they believe the fan will circulate the stale air causing sleepers to choke on the carbon dioxide they breathe out. However, if you leave the windows and door open to create airflow, you’re safe.

Trimming fingernails at night 

The belief is that if you trim your nails at night, mice will come and eat the clippings and transform into your form and steal your soul. The truth behind the superstition is that back when there was no electricity and light, there was a high risk of hurting your fingers so clipping your nails at night was discouraged. 

Chopstick 

The way you hold your chopsticks can indicate the time taken to get married. The closer it is to the tip, the longer you have to wait to get married. 

It is also bad luck in many Asian countries to have your chopsticks sticking upright in the bowl because they look like incense. Incense is used to honour and mourn deceased family members so placing your chopsticks upright will bring you misfortune.

Whistling at night 

Koreans believe that whistling at night invites snakes and ghost. This is actually a popular superstition in Asia and in Aboriginal culture.

Washing your hair

Washing your hair on the first day of the year (New Years) will wash your good luck away. You also shouldn’t wash your hair before an exam as it washes away the knowledge.

4 

In a lot of Asian cultures, the word for four (사 - sa) sounds like the word for death and is extremely unlucky so a lot of buildings skip the 4th floor or is labelled “F” instead. 

Dream pigs 

In many Asian cultures, pigs are considered a symbol of wealth so dreaming of them will mean fortune will soon come to you. 

Writing names in red 

Writing a name in red will cause that person to die as dead family member’s names are usually written in red on records. This is a popular superstition across much of Asia. 

Shoe gifts

DO NOT BUY SHOES AS A GIFT. Unless you want them to leave you. It is believed that it causes the person to run away from you forever.

Feeding wings to someone

A girl should avoid feeding wings to their boyfriend wings from any bird because it will make the husband fly away/have an affair.

Food knowledge 

Before going to exams, students will eat taffy (엿 - yeot), or any sticky food because it makes the knowledge stick in the student’s mind. On the other hand, they will avoid eating slippery foods like noodles and seaweed soup because it causes the knowledge to slip out your brain. 

Jumping over babies 

Jumping over babies will prevent the growth of the baby meaning they’ll be short instead of tall. 

Also, unless you’re taking part in El Colacho in Spain, maybe don’t jump over babies in general. It’s not safe. https://www.nationalgeographic.com/travel/article/el-colacho-baby-jumping-festival-murcia-spain 

Butterfly blindness

Koreans believed that touching butterflies and then touching your eyes will cause you to go blind so make sure to wash your hands after touching a butterfly.

Moving day

If you’re moving house, pick a fortuitous date otherwise evil spirits will follow you to your new house. This is because you will block the spirits from going to heaven if you move on certain days. To find the right days, they use the evil spirit-free day calendar (손없는날 달력 - soneomneunnal dallyeok - here’s a link: http://www.bojagicard.com/bojagicard/doc/menu/wedcard/calendar.html). 

Another superstition is to not clean your house before moving because the spirits will see you’re moving and follow you. 

Bibliography:

(Serves 4)

Equipment 

Scales or measuring cups 

Grater (optional)

Rolling pin 

Plastic wrap 

Cooking pot 

Ingredients 

Dough for noodles

2 cups (120 g) all-purpose flour - sieved

½ cups (120 mL or 120 g) of water 

½ tsp salt 

Soup broth 

6 cups (1420 mL or 1420 g) anchovy broth (or chicken broth, beef broth or water)

1 tsp light soy sauce

1 clove of garlic - minced 

1 tsp salt 

1 courgette - chopped into 1-2 inch pieces and thinly sliced (or just grated) 

1 bulbs of onion - thinly sliced 

2 stalks of green onion - thinly sliced diagonally 

(optional) meat 

Instructions 

Mix flour, water, and salt together and knead. Add flour if too wet and add water if too dry. 

Flour a surface and transfer the dough onto it and knead it. Cover in plastic wrap and let sit for 30 minutes 

Knead the dough for 2 minutes on a floured surface and roll it out into a square or rectangle using a floured rolling pin until its thin (around 3mm) 

Fold one side 4 times (so fold one quarter over, then fold it again and again) 

Gently cut it about 1 cm thick along the short side. (if you cut too hard, the noodles with stick together

Sprinkle with flour and toss it so they are separated and covered in flour  

Boil broth/water with soy sauce, garlic, and salt over medium heat 

Cook meat 

Once boiled, add the courgette, onion and green onion until soft (around 2 minutes)

Add the noodles (3-5 minutes for homemade noodles or as instructed if store brought) 

Serve 

This should be eaten straight away because the noodles will quickly absorb the liquid 

Bibliography:

Icon in heading: https://futuredish.com/kalguksu-noodles/ 

https://kimchimari.com/kalguksu-korean-knife-cut-noodle-soup/

https://cookidoo.thermomix.com/recipes/recipe/en-US/r402079