“And” in Korean #2

Posted on 31. Aug, 2015 by in Uncategorized

Today you will finish to learn “And” in Korean which are “고” and “그리고”.  First, “고” is after verb stem and it doesn’t matter whether it is past or present tense. Please see examples below.

To eat 먹다 – 먹고/ To ate 먹었다 – 먹었고

To sleep 자다 – 자고 / 잤고

To see 보다 – 보고 / 봤고

To read 읽다 – 읽고 / 읽었고

To go 가다 -가고 / 갔었고

To be wake up 일어나다 – 일어나고 / 일어났고

To be hungry 배고프다 – 배고프고 / 배고팠고

“그리고” is located between two or more sentences.  For instance, I will eat lunch. And I will meet my friend. 나는 점심을 먹을 거예요. 그리고 친구를 만날 거예요.  If you use “고” in this example, you can say 나는 점심 먹고 친구를 만날 거예요/ I will eat lunch and meet my friend. So, these two grammar pattern are interchangeable in most time.  Please watch the video below to learn more.

“Photo from by Bruce Tuten on flickr.com”

 

 

 

“And” in Korean #1

Posted on 24. Aug, 2015 by in Uncategorized

In English, there is only one way to say “And”, but in Korean there are a few of them.  Today you will learn connecting words which are 와/과, 하고, and (이)랑.  You can use the 와 after a vowel ending and use 과 after a consonant ending, ex: I ate peaches and apples/ 나는 복숭아와 사과를 먹었어요, I ate water melons and orange/ 나는 수박과 오랜지를 먹었어요. Please see the video below for pronunciation. In the video, 와/과 and 하고 is little different, but not really different. I usually explain to my student that 와/과 first and most of my students are confused because of unique grammar rule. So, I just tell my student to use 하고 instead of 와/과 because you can use 하고 after the ending vowel and consonant. For instance, (나는) 복숭아하고 사과를 먹었어요 and (나는) 수박하고 오랜지를 먹었어요 are totally fine to say and are the same meaning of using 와/과.  The reason why explaining 와/과 is for my students’ listening skill. (이)랑 is kind of different; it is casual, so many Korean use (이)랑. 랑 is after a vowel ending and 이랑 is after a consonant ending. Ex, I ate lunch with Cheol Soo/(나는) 철수랑 밥먹었어요. I went to beach with Bob/ (나는) 밥이랑 바닷가에 갔어요. Leave a comment below if you have any question.

“Photo from by Wolfgang Lonien on flickr.com”

 

 

Pig’s Feet: A Korean Culinary Must

Posted on 22. Aug, 2015 by in Cuisine, Culture, Uncategorized

Seoul's Jangchung-dong's Jokbal Alley has been the original location for the country's best jokbal since the end of the Korean war. (Photo courtesy of rjkoehler.tumblr.com).

Seoul’s Jangchung-dong’s Jokbal Alley has been the original location for the country’s best jokbal since the end of the Korean war. (Photo courtesy of rjkoehler.tumblr.com).

One must not be shy when entering into Korean cuisine–or alleyways for that matter.  A walk down a neon-lit street or back-alley full of steam will most likely show tanks with unknown seafood piled upon each other, a full pig’s head, and a wooden block of steamed intestine and blood sausage.  But one of the best ways to participate in Korea’s trio of social, culinary, and heavy drinking life is by inviting pig’s feet into the night.

Jokbal (족발), or pig’s trotters or braised pork foot or Korean pork shank, is a steamed/boiled and simmered pork that is one of Korea’s finest dinner and home delivery meals–on that pairs nicely with soju and socializing.  Like any Korean food, there is a, perhaps easily assumed, medicinal purpose: wrinkle-free skin (due to the gelatin) and hangover prevention, due to the, well, pork.  The culinary tradition and medicinal value dates as far back as the early days of the Joseon dynasty in the 16th century.

From Seoul to Busanjokbal had made its name as one the quintessential meals in South Korea.  And the heart of this scene is in Seoul’s Jangchung-dong’s (장충동) Jokbal Alley.  By Korean standards, it can be above average–a small serving for two at roughly 20,000 won (원), a small group at 25,000 won, and a big table at 30,000 won–but the cost relative to the quality and culinary expertise is money well spent.  The popularity has spread to Seattle and Los Angeles , as has the steamed version, bossam (보쌈), which is wrapped in cabbage or mint leaves with garlic and soybean paste.  (Even Korean players in Major League Baseball feel homesick for it.)  Korean pop singer JungGiGo comes from a family with a successful jokbal restaurant.

Jokbal is seasoned, simmered, and boiled for up to three hours in a large pot.  The broth consists of leeks, garlic, ginger, sugar, Korean soy sauce (간정), and rice wine (청주).  One cooked through, the shank is deboned and cut into slices.  Typically, it is served with a salty and fermented shrimp (새우젓) along with garlic cloves and soybean past, along with other vegetables that add a non-greasy alternative.  It’s greasiness compliments the strong taste of soju, working well as one of Korea’s finest anju (안주), or drinking food, dishes.

Perhaps the myth is true. Pig’s feet has taken on popularity as a natural remedy for wrinkles.  (In Korea, even the temporary wrinkles caused by an extended eye brow raise can lead to comments about looking old.)  But it is jokbal‘s  melt-in-your-mouth feel that brings people back.  Elsewhere, pig’s feet may be hard to win over for a night out or a dinner in.  But it has a shot as a culinary trend once in the way that bone marrow was both a unthinkable delicacy and a dog’s dish.  Is it a trend that could reach the West?

That answer can be found only by a stroll down a Seoul or Busan alley–or on a street in L.A. or a suburb in Seattle.

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