{"id":6375,"date":"2019-08-07T10:36:22","date_gmt":"2019-08-07T15:36:22","guid":{"rendered":"https:\/\/blogs.transparent.com\/korean\/?p=6375"},"modified":"2019-08-07T10:36:22","modified_gmt":"2019-08-07T15:36:22","slug":"korean-summer-delicacies-i-miss-the-most-part-1","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/korean\/korean-summer-delicacies-i-miss-the-most-part-1\/","title":{"rendered":"Korean Summer Delicacies I Miss the Most (Part 1)"},"content":{"rendered":"

I have lately noticed that I crave Korean food more than ever, which surprises me a little. I don\u2019t recall any previous times since I moved abroad when I got crazy about missing Korean food. I am not sure whether my taste buds are changing as I get older (as they say) or the recent personal changes of moving from a wet and colder climate to a hot one has affected my appetite, but my cravings for Korean food is strong enough to give me the urge to write about them. Therefore, I am going to introduce 4 Korean summer delicacies that I probably can\u2019t find for a while.<\/p>\n

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  1. \uc721\ud68c<\/strong> (yuk-hoe<\/strong>: a raw meat Korean dish)<\/li>\n<\/ol>\n

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    \uc721\ud68c is a raw \uace0\uae30<\/strong> (go-gi<\/strong>: meat) dish, which is usually seasoned with \uac04\uc7a5<\/strong> (gahn-jang<\/strong>: soy sauce). If you know what steak tartare is, \uc721\ud68c is similar to it.<\/p>\n

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    image by Pixabay<\/p><\/div>\n

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    I remember I was about 8 years old when I first tasted \uc721\ud68c at my grandmother\u2019s birthday party. I was little squeamish to bring red raw meat into my mouth, but the new world had been opened soon after I swallowed the first bite. It was sensational to a little girl that raw cold beef still could taste quite good with julienned pear. In my memory, it was the perfect combination of \ub2e8<\/strong> \ub9db<\/strong> (danh- maht<\/strong> : sweetness) and \uc9e0<\/strong> \ub9db<\/strong> (jjanh-maht<\/strong>: salty flavor) with all those different textures. This dish still pleases my taste buds.<\/p>\n

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    The secret of this delicacy comes from the quality of \uc2e0\uc120\ud55c<\/strong> (sin-sun-han<\/strong>: fresh) meat.\u00a0 \ud64d\ub450\uae68<\/strong> \uc0b4<\/strong> (hong-doo-kkae-sal<\/strong>: eye of round) is usually used for this dish, but you can use any parts of beef that don\u2019t contain \uc9c0\ubc29<\/strong> (ji-bang<\/strong>: fat). A long time ago, my husband and I visited \uc81c\uc8fc\ub3c4<\/strong> (je-joo-doh<\/strong>: Jeju Island in South Korea). We tasted \ub9d0\ud68c<\/strong> (mal-hoe <\/strong>:raw horse meat). It was decent, but it was a little chewy for me as far as I remember. Some people are reluctant to eat the raw meat dish because of the risks of getting sick, but I would take a chance as long as I know the meat is fresh and comes from trusted resources.<\/p>\n

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    image by Pixabay<\/p><\/div>\n

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    Koreans enjoy \uc721\ud68c on top of \ube44\ube54\ubc25<\/strong> (bi-bim-bop<\/strong>: a Korean rice dish with various vegetables and meat). Some people believe that drinking alcohol after eating \uc721\ud68c can minimize the risks of \uc2dd\uc911\ub3c5\u00a0(sik-joong-dok<\/strong>: food poisoning), but I am not quite convinced by that. I will leave it up to your judgment.<\/p>\n

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    1. \ub0c9\uba74<\/strong> (naeng-myen<\/strong>: a cold noodle dish)<\/li>\n<\/ol>\n

      My husband is a big fan of Korean food, but there are a few dishes he doesn\u2019t like.\u00a0 One of them is \ub0c9\uba74.\u00a0 His idea of a noodle dish is one that should be served in a hot bowl, but I think he is missing a lot when it comes to Korean food. This delicious cold noodle dish can bring your appetite back in scorching hot summer days.<\/p>\n

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      image by Pixabay<\/p><\/div>\n

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      There are two types of \ub0c9\uba74.\u00a0 First, \ubb3c\ub0c9\uba74<\/strong> (mool-naeng-myen<\/strong>: cold broth noodle) has a mild flavor which is served with cold beef broth. \ubb3c\ub0c9\uba74 can be a plain choice for some of you who are looking for savory, but the secret of \ubb3c\ub0c9\uba74 is \uc721\uc218<\/strong> (yuk-soo<\/strong>: beef broth).<\/p>\n

      The other one is\u00a0 \ube44\ube54\ub0c9\uba74<\/strong> (bi-bim-naeng-myen<\/strong>: spicy cold noodle).\u00a0 This \ub0c9\uba74 doesn\u2019t come with broth and the sauce is spicy.\u00a0 I normally prefer \ube44\ube54\ub0c9\uba74 because of the spicy sauce, but I choose \ubb3c\ub0c9\uba74 over \ube44\ube54\ub0c9\uba74 when I have Korean barbeque. \ubb3c\ub0c9\uba74 is a fun choice, instead of having a bowl of rice, at a Korean barbeque restaurant.<\/p>\n

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      image by Pixabay<\/p><\/div>\n

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      Do these two dishes sound interesting to you? I will cover two more Korean delicacies in part 2. Stay tuned!<\/p>\n

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       <\/p>\n","protected":false},"excerpt":{"rendered":"\"\"

      I have lately noticed that I crave Korean food more than ever, which surprises me a little. I don\u2019t recall any previous times since I moved abroad when I got crazy about missing Korean food. I am not sure whether my taste buds are changing as I get older (as they say) or the recent…<\/p>\n

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