Korean Dish For Three Hot Days in the Summer

!±8± Korean Dish For Three Hot Days in the Summer

Using the Lunar Calendar there are three hot days during summer. Chobok, Joongbok, and Malbok which represent the first hot day, middle hot day and final hot day. This year, those days were July 19, July 29, and August 8. People in Korea are served precious food such as Samgyetang (chicken stew) and Choouhtang (mudfish) to strengthen the body which is weakened by the hot weather.

Samgyetang is chicken stew which is cooked with glutinous rice, garlic, ginseng, jujube fruit, and ginger. Other medicinal herbs like wolfberry and angelica sinensis could be used. The young chicken, which can serve one person, can be used for Samgyetang. Like a turkey meal on Thanksgiving Day, all of the ingredients has to be stubbed in the chicken's cavity and you must close the flaps over the cavity (sew with thread or use a skewer). After that, place the chicken in a pot, about half filled with water, and cook it for many hours. It is served with salt and pepper. Hot red chili pepper paste can be inserted to enrich its flavors and taste to one's preference. Samgyetang is a symbolic food in Korea in the summer.

Choouhtang is also one of the Korean traditional health foods for the summer time with rich flavors. The rich soup stock boiled with grinded mudfish (sometimes whole mudfish can be used) and dried Chinese cabbage, tofu, beef and mungbean sprouts will provide delicious tastes and flavors. Mudfish has high protein content and excellent amino acids composition. Also, it is rich in vitamin A, vitamin B, and vitamin D, calcium and iron. Slippery mucus increases protein absorption and synthesis. Because Choouhtang uses the whole of mudfish including its bones and inner organs, it is a healthy food for growing children and middle-aged women who are concerned with osteoporosis due to the absense of calcium. It is served with Chinese pepper powder, whole green pepper, and minced red peppers.

Why do Koreans cook a warm dish like Samgyetang or Choouhtang during the summer? When people sweat, inner body temperature significantly decreases and this leads to harmful effects to the stomach and liver. Koreans say that people order the hot dish to stop that and also to improve one's appetite in the warm weather.

Korean Dish For Three Hot Days in the Summer

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Easy To Make Recipe: Corned Beef And Cabbage Soup

!±8± Easy To Make Recipe: Corned Beef And Cabbage Soup

Making corned beef and cabbage soup during the month of March and especially on March 17 to celebrate Saint Patrick's Day in America regardless of where your ancestors came from. Many might first consider that corned beef and cabbage soup is a dish that is commonly served in Ireland during this time of the year. However, in Ireland, the traditional meal for this special day may be that of a piping hot dish of cabbage and potatoes. Therefore, serving baked potatoes or even a potato soup recipe will go well when you are making and serving corned beef and cabbage soup.

It is a wonderful tasting soup that will help drive away the coldness in the weather and many individuals and families do enjoy eating it no matter the time of the year. You may want to make some homemade bread or homemade biscuits to serve along with this delicious soup recipe. For dessert, you might consider making a scrumptious blackberry or blueberry pie to serve later. Of course, you can also make any of your favorite desserts to serve afterwards. If you are preparing this dish to celebrate this holiday in March, you might also want to consider making other types of dishes and include green food coloring to complement the meal and the occasion.

Recipe for Corned Beef and Cabbage Soup

What You Need

¼ cup vegetable oil, butter, or margarine 1 cup thinly sliced celery stalks ½ cup chopped green onions 2 minced garlic cloves 3 cups chicken broth 2 cups shredded cabbage 1 cup thinly sliced carrots ¼ pound cooked shredded corned beef ½ teaspoon salt ¼ teaspoon pepper 3 Tablespoons cornstarch 1 cup milk

How to Make It

Using a large saucepan or skillet over a medium heat, you will add the vegetable oil, butter, or margarine to melt. Add the thinly sliced celery stalks, the chopped green onions and minced garlic cloves. Stir to combine and then saute for about 5 minutes or until the vegetables are tender.

Slowly stir in the chicken broth, the shredded cabbage, thinly sliced carrots, cooked shredded corned beef, salt and pepper. Stir well and then cover with a lid. Bring to a boil and cook for about 2 minutes and then reduce the heat to the lowest setting. Simmer, while occasionally stirring for about 20 minutes or until all the vegetables are tender.

Using a small mixing bowl you will add the cornstarch and the milk and stir to combine well. Gradually stir this mixture into the meat and vegetables you are cooking. Increase heat to medium and bring to a boil while constantly stirring. Boil for about 1 minute and then remove from heat. Allow the corned beef and cabbage soup to cool for several minutes before serving to friends and family.

Easy To Make Recipe: Corned Beef And Cabbage Soup

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