한식엽서세트 (2015)

• Culinary Tour in Korea Korean food reflects Korea’s history, culture, and natural environment. Korea has access to diverse farm fresh produce and seafood because its land is mountainous and surrounded by the ocean on three sides. By adding local seasonings, such as soy sauce, soybean paste, and red pepper paste to these ingredients, Koreans have created different kinds of savory and nutritious food. Tasting local food is an important part of traveling in a foreign country. Now, let us introduce you to popular local dishes in different regions in Korea. Take a trip to Korea and enjoy delicious local food! • Kimchi and Kimjang Kimchi is a representative Korean dish, made by seasoning vegetables with salt and spices and fermenting. In Korea, there are over 200 kinds of Kimchi, depending on the ingredients and methods. Kimjang is a tradition of making and sharing large quantities of Kimchi to consume during winter. The Kimjang culture allows Koreans to connect with family and relatives in today’s busy life. • Dak Galbi / Chuncheon, Gangwondo Dak Galbi is spicy stir-fried chicken ribs. Chicken ribs, chopped and marinated in red pepper paste, are stir-fried with cabbage, sweet potatoes, and assorted vegetables, such as carrots, on an iron pan. Rice is later fried with the leftover seasoning. Dak Galbi originated in Chuncheon in the early 1960s, and has become popular because it is affordable and delicious. • Chodang Sundubu/ Gangneung, Gangwondo Chodang Sundubu is a local tofu dish in Gangneung. Chodang is the pen name of Heo Yeop (1517-1580), who initially created this tofu dish. He is the father of the famous writer siblings, Heo Gyun (1569-1618) and Heo Nanseolheon (1563-1589). Chodang Sundubu, made with sea water from the East Sea, is known for its clean taste. • Galbi/ Suwon, Gyeonggido Galbi is a marinated beef or pork rib dish, and beef Galbi in Suwon is particularly famous. Suwon is home to the Hwaseong Fortress, a UNESCO World Heritage site. This fortress was constructed during the Joseon Dynasty (1392-1910), and Suwon obtained special permission to butcher and trade cows to keep workers nourished. It led to the development of the cattle market and the creation of the famous Suwon Galbi. • Bajirak Kalguksu/ Ansan, Gyeonggido Kalguksu is a popular noodle dish in Korea, and there are different kinds of Kalguksu, depending on the ingredients. Bajirak Kalguksu is made with manila clams, and it is particularly popular in the southwest coastal region, such as Ansan, where there are mudflats. Mudflats on Korea’s west and south coasts are globally known as a rich repository of marine life where hundreds of different kinds of ocean animals and plants reside. • Samgyetang / Geumsan, Chungcheongnamdo Samgyetang is a popular dish that Koreans consume to invigorate their body during summer. It is a chicken soup made by boiling a young chicken stuffed with ginseng and glutinous rice. Ginseng is a medicinal plant with various health benefits, such as boosting immunity and preventing cancer. Korean ginseng has been a popular export item since the ancient Three Kingdoms Period. Geumsan is a popular ginseng-growing area that has a world-famous ginseng market. • Honghap Bob / Ulleungdo, Gyeongsangbukdo Honghap Bob is a local dish in Ulleungdo that is prepared by mixing steamed rice with mussels and seasoning. Ulleungdo was chosen as one of the world’s best secret islands by Lonely Planet, an acclaimed travel magazine. Ulleungdo has well-preserved primeval forests and is located on the way to Dokdo, which is Korea’s easternmost territory and Koreans’ most beloved island. It has made Ulleungdo and Dokdo popular travel destinations. • Haemul Pajeon / Busan Haemul Pajeon is a seafood pancake that is made with green onions and various kinds of seafood. Haemul Pajeon in Dongnae, Busan, is especially famous. It is known as Dongnae Pajeon, which used to be presented to the king during the Joseon Dynasty. Busan is the second largest city in Korea and is home to beautiful beaches, including Haeundae Beach, and the Busan International Film Festival (BIFF). • Bibimbap/ Jeonju, Jeollabukdo Bibimbap is a rice dish mixed with assorted vegetables, meat, and seasoning. Each region has different versions of Bibimbap, depending on the ingredients. Bibimbap in Jeonju is particularly famous. Jeonju is an area where Korean traditions are well-preserved. Jeonju Hanok Village contains over 700 traditional Korean houses, called Hanok in Korean. Jeonju hosts the annual Daesaseup Festival, which is a traditional folk song contest. • Bulgogi/ Gwangyang, Jeollanamdo Bulgogi is a thin-sliced marinated beef dish. Each region has different methods of cooking Bulgogi. In Gwangyang, known for quality charcoal, people cook marinated beef on a charcoal grill. Typically, Koreans eat Bulgogi wrapped in a vegetable leaf. • Jeonbokjuk/ Jejudo Juk is a porridge made by boiling grains in water. It is easy to digest, and thus good for infants, old people, and patients. Juk is made with various ingredients, such as meat, seafood, and vegetables. Jeonbokjuk is a popular healthy meal, made with nutritious abalone (Jeonbok in Korean). Jejudo is the largest island in Korea, and it is known for seafood and delicious jeonbokjuk.