Dwejigogi pyeonyook (Braised pork) Recipe

Ingredients:	2 Lb pork belly
	6 cloves garlic, peeled
	2, 1/4 inch piece ginger, peeled
	1 tbsp sesame oil, 1/4 tsp salt
	10 pepper corns, 1/2 tsp pepper
	1/2 tbsp dwenjang (Korean soy bean paste)
	1 tbsp cheong joo (sake)
	2 green onions
	2 tbsp Saewoojeot (salted small shrimp)*
	(*Saewoojeot is the small salted shrimp. It is very salty, so just put one or two shrimps on the meat and eat. Salted shrimp goes well with pork and helps to digest the meat. It is often used to make Kimchi as a substitute for salt.)
Ssam jang:	4 tbsp dwen jang (Korean bean paste), 1 tbsp gochoojang (Korean chili paste)
	3 tbsp sugar, 2 tbsp sesame oil, 1 tbsp minced garlic, 1 tsp sesame seed

Cut the meat into 2-3 inches in lengthwise. In a pot, add pork and cover with cold water. Add all ingredients. Bring to a boil, reduce heat, let simmer for about an hour or an hour and a half. Take out the meat and let rest for 5-10 minutes. Slice very thinly. Serve with Ssam jang and Saewoojeot. Tips: If you think pork belly is too fatty, substitute with boneless shoulder, tenderloin or loin...
But remember, the taste comes from the fat!
And the good thing is you're getting rid of quite amount of fat from braising.

Galbi jjim (Beef short rib in sweet soy sauce)

Ingredients:	4.5 Ld gal bi (beef short ribs)
	1 carrot, peel, cut into 3/4 inch thick
	10 chestnuts, peel
	3 cups water, 2 cups soy sauce, 1.5 cups sugar
	1/2 onion, 1 head garlic
	1 piece ginger (1/2 inch)
	1 tbsp whole black pepper
	2 green onions
	1 tbsp chung ju (sake or red wine)
	1 tsp ground pepper

Wash ribs, put in a cold water for 1 hour. Drain, put in a big pot with water, soy sauce, sugar, onion, garlic, ginger, peppers and chung ju. Stir to melt the sugar. Bring to a boil, reduce heat to low, cover the lid, cook for 2-3 hours until the meat falls from the bone. Add chestnuts and carrots 10-15 minutes before done.

more information www.koreanrestaurantguide.com

Samgyetang chicken broth with Ginseng

Samgyetang is famous as a summer- vitalizing food for natives and is justly popular among foreigners visiting Korea. Our ancestors used to gather under the shade of the tree or sit around the river and eat samgyetang in order to nurture their minds and protect their bodies from the summer heat.

A young chicken, which is somewhat larger than a chick, is used for Younggyebaeksook. Younggye was first used as Yeonggye, which means soft meat chicken, and was changed to Younggye, meaning young chickens that have not yet laid eggs. Younggyebaeksook is cooked by washing young chicken, the internal organs are removed, and the interior is stuffed with sweet rice, chestnut, garlic and Chinese date. Then, the chicken is boiled in its broth until the soup iswhite in color.

Samgyetang may taste plain to some, but it’s a healthy food that is especially good for those who perspire easily and have weak digestive organs. However, people who have high body temperatures or allergies should avoid the dish, as it boosts body temperature.

When cooking Samgyetang, it’s better to use undried ginseng; if dried ginseng is used, it’s necessary to crush the ginseng well. Ginseng, Chinese date and milk vetch root are medical herbs that can be easily found in Korea, and is thus considered a traditional dish among Koreans. Ginseng speeds up the metabolism of the body and is good for recovering from fatigue. Garlic acts as a tonic, and Chinese date protects the stomach and also prevents anemia.

more information www.english.tour2korea.com