tag:blogger.com,1999:blog-16843576178393103422024-03-13T04:59:34.006-07:00Good Tastewww.yongjakim.blogspot.comhttp://www.blogger.com/profile/14588510103225391116noreply@blogger.comBlogger26125tag:blogger.com,1999:blog-1684357617839310342.post-5206680192051761492011-09-09T05:37:00.000-07:002011-09-09T05:53:27.354-07:00CULTURAL PRESENTATION OF KOREA in Hamburg 9/2011<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-PtFBO85aLBI/TmoH-vI-_UI/AAAAAAAAAZc/aHKy9l7Bvk0/s1600/IMG_8196.JPG" imageanchor="1" style="clear:left; float:left;margin-right:1em; margin-bottom:1em"><img border="0" height="300" width="400" src="http://1.bp.blogspot.com/-PtFBO85aLBI/TmoH-vI-_UI/AAAAAAAAAZc/aHKy9l7Bvk0/s400/IMG_8196.JPG" /></a></div>The presentation of Korean history, custom, people, food and present economic status as one of the developed countries. It was for the INTERNATIONAL WOMEN'S CLUB MEMBERS (over 50 nationalities) IN HAMBURG.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-iVu0-cL7f2Y/TmoHbNSGwhI/AAAAAAAAAZU/41EPbpuOzuA/s1600/IMG_8195.JPG" imageanchor="1" style="clear:left; float:left;margin-right:1em; margin-bottom:1em"><img border="0" height="300" width="400" src="http://3.bp.blogspot.com/-iVu0-cL7f2Y/TmoHbNSGwhI/AAAAAAAAAZU/41EPbpuOzuA/s400/IMG_8195.JPG" /></a></div>I was delighted to see the interest. <br />
많은 사람들이 관심을 보여주었습니다.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-JXB6Bq1gp1c/TmoG3iJoY-I/AAAAAAAAAZM/t2QBm6qFV5c/s1600/IMG_8202.JPG" imageanchor="1" style="clear:left; float:left;margin-right:1em; margin-bottom:1em"><img border="0" height="300" width="400" src="http://3.bp.blogspot.com/-JXB6Bq1gp1c/TmoG3iJoY-I/AAAAAAAAAZM/t2QBm6qFV5c/s400/IMG_8202.JPG" /></a></div><br />
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Showing the elegance of Korean costume. <br />
한복의 아름다움을 과시 하면서.... 역시 옷걸이가 좋아야......<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-u6jFtFzcBao/TmoGGVyLDgI/AAAAAAAAAY8/hzjSzwm0oxA/s1600/IMG_8220.JPG" imageanchor="1" style="clear:left; float:left;margin-right:1em; margin-bottom:1em"><img border="0" height="300" width="400" src="http://1.bp.blogspot.com/-u6jFtFzcBao/TmoGGVyLDgI/AAAAAAAAAY8/hzjSzwm0oxA/s400/IMG_8220.JPG" /></a></div><br />
Thank you from the International Women's Club president (Austrian) and the organizer (Finnish)<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-1Q-6sfHABQA/TmoGe6mQoMI/AAAAAAAAAZE/Bfn5xGIxmIc/s1600/IMG_8211.JPG" imageanchor="1" style="clear:left; float:left;margin-right:1em; margin-bottom:1em"><img border="0" height="300" width="400" src="http://4.bp.blogspot.com/-1Q-6sfHABQA/TmoGe6mQoMI/AAAAAAAAAZE/Bfn5xGIxmIc/s400/IMG_8211.JPG" /></a></div>We had more than maximum capacity. 완전히 인원초과 였습니다.www.yongjakim.blogspot.comhttp://www.blogger.com/profile/14588510103225391116noreply@blogger.com0tag:blogger.com,1999:blog-1684357617839310342.post-52711317024384713852011-05-24T11:49:00.000-07:002011-05-24T12:21:04.438-07:00Charity Cooking Party in April, New York<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-ohteJ-grHo4/TdwBP8QW_rI/AAAAAAAAAWk/axtJ90xxr4Q/s1600/Cooking%2BParty%2BApril%2B11.JPG" imageanchor="1" style="clear:left; float:left;margin-right:1em; margin-bottom:1em"><img border="0" height="300" width="400" src="http://4.bp.blogspot.com/-ohteJ-grHo4/TdwBP8QW_rI/AAAAAAAAAWk/axtJ90xxr4Q/s400/Cooking%2BParty%2BApril%2B11.JPG" /></a></div>photo credit:Susan Kwak<br />
We started the event with Veuve Cliquot (champagne) <br />
and served SIMI 2004 cabernet sauvignon with meal<br />
버브클리코 샴페인으로 시작하여 식사때는 시미 2004 포도주를 서브하였습니다. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-a56cBEdaWsg/TdwBcodWIsI/AAAAAAAAAWs/EEMysWJZGfc/s1600/Cooking%2BParty%2B2.JPG" imageanchor="1" style="clear:left; float:left;margin-right:1em; margin-bottom:1em"><img border="0" height="300" width="400" src="http://3.bp.blogspot.com/-a56cBEdaWsg/TdwBcodWIsI/AAAAAAAAAWs/EEMysWJZGfc/s400/Cooking%2BParty%2B2.JPG" /></a></div>photo credit:Susan Kwak<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-h1-vEdZf1uI/TdwE0twrwKI/AAAAAAAAAW8/nYsmAObMKxg/s1600/Cooking%2BParty%2Bw.%2BSusan.JPG" imageanchor="1" style="clear:left; float:left;margin-right:1em; margin-bottom:1em"><img border="0" height="300" width="400" src="http://4.bp.blogspot.com/-h1-vEdZf1uI/TdwE0twrwKI/AAAAAAAAAW8/nYsmAObMKxg/s400/Cooking%2BParty%2Bw.%2BSusan.JPG" /></a></div><br />
We were a good team. 훌륭한 조수 수잔과 일하니 무척 수월하였습니다. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-OJZoxh-hBm0/TdwCM-dBKzI/AAAAAAAAAW0/OB7mPdq9l3o/s1600/Cooking%2BParty%2B3.JPG" imageanchor="1" style="clear:left; float:left;margin-right:1em; margin-bottom:1em"><img border="0" height="300" width="400" src="http://3.bp.blogspot.com/-OJZoxh-hBm0/TdwCM-dBKzI/AAAAAAAAAW0/OB7mPdq9l3o/s400/Cooking%2BParty%2B3.JPG" /></a></div>BRAISED SHORT RIBS WITH RED WINE AND MUSHROOMS, PARSNIP PUREE AND GRILLED ASPARAGUS<br />
포도주와 버섯을 넣은 프랑스식 갈비찜, 파스닢퓨레와 지진 아스파라가스<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-4btQCoVPj60/Tdv32g_wn7I/AAAAAAAAAWU/uDcLipv8FIg/s1600/yongja_may_2011_141.jpg" imageanchor="1" style="clear:left; float:left;margin-right:1em; margin-bottom:1em"><img border="0" height="400" width="266" src="http://4.bp.blogspot.com/-4btQCoVPj60/Tdv32g_wn7I/AAAAAAAAAWU/uDcLipv8FIg/s400/yongja_may_2011_141.jpg" /></a></div>photo credit: Erin Gleeson<br />
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POACHED PEARS IN RED WINE WITH HONEY AND CLOVES<br />
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Ingredients (serves 4)<br />
5 riped PEARS<br />
3 cups RED WINE<br />
2 heaping tablespoons HONEY<br />
1/3 teaspoons powdered CLOVES<br />
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Peel the pears, keeping the stems in place. Add honey and powdered cloves to wine in a pot and bring to a boil. Add pears, slightly spaced apart, and occasionally turn them around to color them crimson red. Reduce the liquid until it reaches sauce consistency. Remove the pears from the pot and slice the bottom part flat to stand them up on the plate. Place each pear on a plate and pour a spoonful of reduced sauce on top. Make an incision on top of the pears and insert mint leaves. Serve at room temperature. You can serve with ice-cream too.<br />
배를 깍아놓는다. 남비에 술을 담고 꿀과 클로브를 넣은후 끓기 시작하면 배를 넣고 가끔 돌려가며 익힌다. 붉은색이 골고를 들게 한후 국물이 졸으면 배를 꺼내 아래를 반듯하게 잘라 접시에 하나씩 담고, 쏘스를 위에 한수저 떠 붓는다. 위에 칼자국을 내어 박하잎을 꼿는다. 아이스크림과 서브해도 좋다.<divwww.yongjakim.blogspot.comhttp://www.blogger.com/profile/14588510103225391116noreply@blogger.com0tag:blogger.com,1999:blog-1684357617839310342.post-77930198366086760012011-02-13T06:54:00.000-08:002011-02-13T06:57:26.737-08:00Restaurants in LONDONLondon is a wonderful city to visit. It has many historical sights, museums, charming districts to roam around except shopping. Not that London does not have beautiful things but be prepared that it is very very expensive. The price they have is the same like dollar price but actual value of pound is so much higher. <br />
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Here are some names of restaurants where you can have lunch or dinner while enjoying the sight seeing. <br />
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COVENT GARDEN DISTRICT: Charming district with shops and theaters.<br />
JAMIE'S ITALIAN:11 UPPER ST.MARTIN'S LANE tel: 020 3326 6390<br />
www.jamiesitalian.com<br />
Casual easy going place (isn't it Jamie's style?)with<br />
good food.<br />
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MARYLEBONE DISTRICT: Very near to the posh Bond Street (and New Bond)<br />
Charming area with full of small good restaurants<br />
PING PONG DIM SUM: 10 PADDINGTON STREET tel: 020 7009 9600<br />
www.pingpongdimsum.com<br />
Cool modern Chinese dim sum restaurant. yum....<br />
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CHELSEA DISTRICT: <br />
FOXTROT OSCAR: 79 Royal Hospital Road tel: 020 7352 4448<br />
www.gordonramsay.com<br />
One of Gordon Ramsay's bistro near his Michelin star <br />
restaurant. It was good but definitely I expected too<br />
much because of his name. Or am I too spoiled?<br />
<br />
MARSALA ZONE: They have many branches in London. It is hit or miss. <br />
I had some delicious meals and other times so so <br />
food. When they are good, it is a good replacement for<br />
Korea Food.www.yongjakim.blogspot.comhttp://www.blogger.com/profile/14588510103225391116noreply@blogger.com2tag:blogger.com,1999:blog-1684357617839310342.post-4786782128598504312011-01-01T09:10:00.000-08:002011-08-26T14:12:41.990-07:00KOREA: From Rags to Riches<div class="separator" style="clear: both; text-align: center;"></div>In an effort to record the development of Korea, 60 specialists wrote articles on various subjects including: the economy, commerce, construction, education and food. This book was distributed to dignitaries at the G20 meeting in Seoul in November 2010.<br />
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<div class="separator" style="clear: both; text-align: left;"><a href="http://1.bp.blogspot.com/_DeYYLu7P2rA/TR9V2uKMa_I/AAAAAAAAAV4/-mkHBi5yyEM/s1600/koreatimes.co.kr.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_DeYYLu7P2rA/TR9V2uKMa_I/AAAAAAAAAV4/-mkHBi5yyEM/s1600/koreatimes.co.kr.jpeg" /></a></div><div class="" style="clear: both; text-align: left;">The below article was featured in the book as well as in <a href="http://www.koreatimes.co.kr/www/news/biz/2010/09/291_70673.html">The Korea Times</a>.</div><div class="separator" style="clear: both; text-align: left;"><a href="http://1.bp.blogspot.com/_DeYYLu7P2rA/TR9V2uKMa_I/AAAAAAAAAV4/-mkHBi5yyEM/s1600/koreatimes.co.kr.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><br />
<div class="separator" style="clear: both; text-align: left;"><a href="http://1.bp.blogspot.com/_DeYYLu7P2rA/TR9V2uKMa_I/AAAAAAAAAV4/-mkHBi5yyEM/s1600/koreatimes.co.kr.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><table border="0" cellpadding="0" cellspacing="6" style="color: black; font-family: arial; font-size: 12px; width: 468px;"><tbody>
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<tr><td align="center" class="style7" height="70" style="font-family: arial; font-size: 15pt; font-weight: bold;"><u>Korean cuisine: the undiscovered flavor</u></td></tr>
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</a></div><img alt="" border="0" src="http://www.koreatimes.co.kr/upload/news/KimyoonOK_01.jpg" style="border-style: none;" width="450" /><br />
First lady Kim Yoon-ok, fourth from left, Minister of Food, Agriculture, Forestry and Fisheries Chang Tae-pyong, third from right, and actor Bae Yong-joon, second from right, and other members of the task force for the globalization of Korean food listen to a chef serving traditional Korean refreshments at the Korea Chamber of Commerce and Industry in central Seoul, May 4. The globalization of Korean food has progressed quickly amid growing international interest in healthy and exotic / cuisines. Korea Times</td></tr>
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By Kim Yong-ja<br />
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<img align="right" hspace="5" src="http://www.koreatimes.co.kr/www/news/img/anni_60th.jpg" style="border-style: none;" /><br />
The Korean cooking method is rather simple despite its appearance of being complicated to prepare. The delicious flavors and health benefits of Korean food come from the spices, fermented sauce and paste we use, which are full of vitamin C, antioxidants and protein. Since vegetables are a significant portion of our diet as well, we stay healthy and slim!<br />
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<b>Change of taste</b><br />
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As Korea moves further into the global spotlight as a strong economic power, Korean food is gaining momentum as a world cuisine. The globalization of Korean food has been in fast progress amid growing global interest in health. Korean food has taken root, showcasing its taste in eateries and in-flight cuisine services. Makkeolli, Korea’s traditional rice wine, has often been seen of late during banquets for heads of state.<br />
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Prosperity and attention to food often coexist. Until about a decade ago, Americans and Europeans alike jumped at the notion of anything spicy. But the global population has become much more open-minded as world travel became more affordable, the Internet spread more widely, and consumers who traditionally shied away from spicy flavors became adventurous and adopted bolder tastes like Korean food. People began to hunger for healthier food and more choices. Finally, the time has come for the world to discover this little-known food.<br />
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<b>Korean interest in health and food since ancient times</b><br />
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Since ancient times, food was a very important part of Korean lives. While paintings and fortresses were cherished as important treasures in Europe in the Middle Ages, Koreans immersed themselves in delicious and healthy food that has continued on to the present day. Koreans as a population have one of the longest life spans in the world, along with the Japanese. Bustling restaurants in the cities and extravagant restaurant settings in the Korean countryside confirm how important gastronomy is to Koreans.<br />
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<b>Three distinctive styles of preparation</b><br />
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There were three distinctive ways of cooking according to social status in ancient times. The food of the royal court was very opulent and elaborate and at the same time very delicate and refined. Much attention has been paid by the lady cooks in the royal court (called Sanggung) who prepared the customary twelve side dishes as well as rice, soup, grilled meat or braised fish. It is a wonder how they stayed slim! Pavillions like Anapji in Gyeongju or Gyeonghwoeru in Seoul were created over man-made lakes just to set up opulent banquets for the king. A stream (Poseokjeong in Gyeongju) was carved with stone to float the wine cups while the noble scholars recited poems. Provinces delivered their cherished ingredients to the king. Cooks could then create their best dishes with seasonal and non-seasonal ingredients together. The noblemen lived in a different region with their land outside of Seoul, the capital. They developed their own signature dishes with local ingredients which were handed down for generations.<br />
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Commoners prepared simple home-cooked food with the crops they produced, which were seasonal and fresh. The flavors were quite often bold and at times crude. Nowadays, this style of food is widely prepared and has also transformed into street food in major cities. The influence of royal cuisine presents itself on special occasions or feast days.<br />
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Another kind of cuisine which was very distinctive with its ingredients and method of preparation was the Buddhist temple cuisine. Buddhism reached Korea in 372 from the Qin Dynasty (China). This wholesome religion, the ultimate goal of which is to reach the heavenly state of mind by self-discipline blended well with shamanism (nature worship), was practiced by the population at the time. Even though Buddha himself did not forbid eating meat, Seon Buddhism which was established in Korea discouraged killing animals for eating purposes, and vegetarian food was prepared for the altar.<br />
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Royal cuisine had a big influence on temple food. Ladies who devoted their lives to preparing the most delicious meals for the king and his entourage had to leave the palace when they got old. Most of the times, they joined the monkhood and created a fusion of the two, which brought temple cuisine to another level. Vegetables, herbs and other plants growing in the mountain area including a wide array of mushrooms, potatoes, and tofu were used. Pine nuts were added to non-spicy Kimchi, and pine needles to Songpyeon (rice cake with sweet filling) for aroma. Ssam (fresh lettuce or steamed pumpkin leaves wraps) and frying kelp (thick seaweed) originated from the temple cuisine too. Teas were brewed with edible flowers (chrysanthemum) or roasted grains like barley, brown rice and corn. Temple cuisine of various regions developed their own specialties.<br />
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<b>Culinary influence of neighboring countries</b><br />
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There were influences of neighboring countries due to Korea’s geographic location, which included invasions. Tofu came to Korea from the Han Dynasty in China approximately 2000 years ago, along with Mandu (dumplings) and noodles. Through the Mongol invasion, grilled meat was introduced to Korea. With its unique seasonings,<br />
<br />
Bulgogi and Galbi remain as some of favorite dishes in Korea.<br />
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Since Korea is surrounded by the sea on its three sides, we have an abundance of seafood. Dried seafood like whiting, croaker, cuttlefish and whitebait sheets were made to stretch them throughout the winter. Seafood does not mean only fish to Koreans. Seaweed (not the one you see on the shores), kelp (thick seaweed), and other sea plants were consumed. Dried ingredients did not stop with seafood. Cabbages, mountain vegetables like bellflower roots, bracken sprouts, and wild asters were also conserved by drying them. Korean ancestors made a living on agriculture, and were heavily dependant on rice. Though other grains like barley, sorghum, millet and soybeans were cultivated, rice was the symbol of wealth. Nowadays, rice made with multi-grain is widespread to promote better health.<br />
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<b>Food shortage</b><br />
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The geographical influence also had a negative impact on the country. During the Japanese occupation from 1910 to 1945, rice and other valuable food items were shipped to Japan and Koreans thereby suffered a widespread shortage of food. It was a harsh survival with only two meals a day during wintertime. For a long time after its independence, Korea could not get out of extreme poverty. In the 1960s, during President Park Chung-hee’s era, Korea started economic growth with a five-year economic plan plus sending construction workers, miners, nurses, and even soldiers to foreign countries. Development of modern farming equipment, fertilizers and increased funds came from Korean workers abroad, and thus food shortage finally eased in the 70s. Bread and noodles became much more popular and meat consumption increased.<br />
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<b>Custom and food</b><br />
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There is no other country in the world where food is so closely related to customs. It starts on Jan. 1 by performing a ceremonial bow to parents and grandparents to show respect, and Koreans eat traditional hearty soup (Teokkuk) made with beef broth and sliced rice cakes.<br />
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On Full Moon Day on Jan. 15 according to the lunar calendar, Koreans make rice with 5 different grains (Ogokbap) to wish for good health throughout the year.<br />
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When a baby is born, seaweed soups are given to the mother to help the flow of milk and the bone structure of the baby. Thus seaweed soups became the traditional birthday soup.<br />
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In autumn, we have Chuseok, a feast day equivalent to American Thanksgiving. Elaborate food is prepared with new crops and we have a ceremony for our ancestors to thank them for the abundance of food and then visit their resting places.<br />
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During winter solstice _ the shortest day of the year, Koreans start preparing for the New Year. For this day, red bean porridge was made to chase away all bad luck. How convenient it could be if a certain food can chase away bad luck! In modern Korea, few believe such superstition. But it still remains a Korean custom to enjoy the dish during this period.<br />
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<b>Simplicity in cooking method</b><br />
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Just by looking at the intricate manner in which Korean food is displayed, one can be very hesitant in the ability to recreate it. But compare to the wide range of ingredients we use from the land and the sea, the Korean cooking method is surprisingly simple. Don’t be intimidated by looking at the thinly sliced ingredients! Most of our vegetables are blanched and then marinated. Or stir-fried before adding the spices. We simply grill or pan-fry the meat with seasoning.<br />
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<b>Flavoring ingredients</b><br />
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The flavors of Korean food comes from a few spices and already fermented soy sauce and pastes. There is no need to make a concoction of different ingredients to create sauces. Korea's extreme weather, which is arctic cold in winter and steaming hot in summer, contributed to the development of fermented sauce and paste (soybean and chili) which is the base of Korean flavoring. On the top of that, so many different types of pickles and condiments were created by preserving them in those pastes. By combining soy sauce or paste with sesame oil, sesame seeds, sugar and scallion, one can make a wonder with a common ingredients. Since we use this combination for all our food, we can display them together on the table for fish, meat or vegetables alike.<br />
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<b>The power of fermented food</b><br />
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Korean food is very healthy not only because of the quantity of the vegetables consumed. While this is a major aspect of it, Korea's fermented soy sauce, soybean (Denjang) and chili paste (Gochujang), which are also staples of Korean cuisine, are large contributors and excellent for health. Fermented food keeps food fresher for a longer period and at the same time, gives very distinctive flavors. Soybeans are a great source of protein, and not only high in nutrients but also provides the digestive tract with living cultures which aids in digestion.<br />
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<b>Health benefits of Kimchi</b><br />
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Korea's beloved Kimchi is only a side dish but it can make or break the meal. Though Koreans cannot last more than a few days without it, foreigners cannot expect to like it from the beginning. It is an acquired taste. You need time to get accustomed to Korean flavors. Though it is made with vegetables like radish and cucumber too, it is most often made with cabbage. This vegetable is marinated with salt, chili flakes, scallion, ginger, garlic and small salted shrimp or anchovies. Marinated Kimchi starts to develop a slightly sour taste after more or less two days, which means it is “ripe” and ready to eat. The combination of garlic and this acidity acts as natural preservatives. That is why ripened Kimchi can be stored rather fresh in the refrigerator longer than any other food. Since we eat it as is or can be added to pancakes or stews, the variety of dishes we can create with Kimchi is endless.<br />
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<b>How Koreans stay healthy and less obese than Westerners</b><br />
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Besides the benefit of our staple food, Kimchi, it is also the spices and fermented sauce and paste, mentioned above that contribute a great deal to our health. Plus important spice like chili flakes have the highest concentration of vitamin C. Garlic is an antioxidant and is believed to lower cholesterol level. At the same time, it also helps to develop good bacterias like lactobacteria and bifidobacteria which helps digestion. Since we can stay young and slim without much effort we can even indulge ourselves once in a while with a pork belly dish.<br />
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Even though we love meat and seafood, we do not consume huge amounts of them alone. It is often part of the dish along with other ingredients. Therefore Koreans eat a balanced diet of these meats and seafood along with vegetables. A wide range of fresh and dried vegetables and roots, some more unusual than others, soy product like tofu and variety of sea product makes Korean food very unique. This variety of ingredients provides not only the balanced nutrition but also necessary fiber. Plants or herbs used for medicinal purposes are also used in daily cooking too. Ginger which is used often to treat colds is widely added for seafood, pork and chicken dishes. Dried bellflower roots are consumed raw or cooked. Ginseng is added to alcohol or chicken soup stuffed with glutinous rice to invigorate our energy. Talking about variety, who could have thought of making an unusual dish out of scary jelly fish!<br />
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<b>Future prospects</b><br />
<br />
Any food can be delicious when it is well prepared. Yet there is no other food in the world that has so much depth in flavor and variety of ingredients like Korean food. But it is rather unknown to the rest of the world.<br />
<br />
Since the Korean government started promoting Korean food globally, much attention has recently been given to Korean food around the world. It is only a matter of time until Korea's delicious cuisine entices even more people, and the Korean flavors are here to stay!<br />
<br />
<br />
<br />
<b>Who is the writer?</b><br />
<br />
<img align="right" hspace="5" src="http://www.koreatimes.co.kr/www/news/img/KimyoonOK_02.jpg" style="border-style: none;" /><br />
Kim Yong-ja is a gastronomy journalist and has been a cooking instructor since 1993 in New York City and the surrounding region. She has also hosted food shows for cable television networks. In 1995, she wrote a comprehensive guide and cookbook on Western food (Food of the West) in the Korean language. Her columns include “Yongja's cooking class” and “Journey for Taste” for Korea Times, New York and Restaurant Review for Korea Daily (JungAng Ilbo, New York).<br />
<br />
In 2009, she wrote “Korean Cuisine” (in English) to share with the world the enticing flavors and health benefits of the food of Korea. This year in April, her third book, “Journey for Taste” on world travel and food, was published in Korean. At present, she is focusing on introducing Korean food to Westerners.</span></td></tr>
</tbody></table><br />
<div class="separator" style="clear: both; text-align: left;"></div>www.yongjakim.blogspot.comhttp://www.blogger.com/profile/14588510103225391116noreply@blogger.com2tag:blogger.com,1999:blog-1684357617839310342.post-17079991917182156342011-01-01T08:05:00.000-08:002011-07-18T12:43:25.152-07:00Seminar for Korean Food Professionals, November 2010The 1st Anual SEMINAR FOR KOREAN FOOD PROFESSIONALS in KUMGANSAN Banquet Hall, Queesns, NY lasted for 10 days. The event was sponsored by Korean Agro Trade Center to promote the globalization of Korean cuisine. Lectures were held on Korean cooking techniques, management, hygiene and success stories of Korean restaurateurs. <br />
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<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/_DeYYLu7P2rA/TNbjVk4BCeI/AAAAAAAAAUk/vV7LuOhzCTU/s1600/L1010057.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5536862751713987042" src="http://4.bp.blogspot.com/_DeYYLu7P2rA/TNbjVk4BCeI/AAAAAAAAAUk/vV7LuOhzCTU/s400/L1010057.JPG" style="float: left; height: 225px; margin: 0pt 10px 10px 0pt; width: 400px;" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><div style="text-align: left;">Photo credit: Susan Kwak</div><br />
<div style="text-align: left;"><span class="Apple-style-span" style="font-size: small;">THE IMPORTANCE OF HOLDING ON TO OUR TRADITIONS:</span></div><div style="font-size: medium; margin: 0px; text-align: left;">The traditional taste and food culture of Korean cuisine should be maintained in globalizing Korean food. </div><div style="font-size: medium; margin: 0px; text-align: left;"><br />
</div><div style="font-size: medium; margin: 0px; text-align: left;">When we serve food, it should be tasty without any doubt. At the same time, we should present it with pride and be dressed in neat attire.</div><div><br />
</div></td></tr>
</tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/_DeYYLu7P2rA/TNbhiQU0pdI/AAAAAAAAAUc/Fu16DtFThQA/s1600/L1010053.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5536860770512709074" src="http://2.bp.blogspot.com/_DeYYLu7P2rA/TNbhiQU0pdI/AAAAAAAAAUc/Fu16DtFThQA/s400/L1010053.JPG" style="float: left; height: 225px; margin: 0pt 10px 10px 0pt; width: 400px;" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: left;">Photo credit: Susan Kwak</td></tr>
</tbody></table><br />
IMPORTANCE OF FOOD PRESENTATION<br />
We smell and eat with our eyes before we taste. Presentation is the key.<br />
<br />
Daeha Jijim (Pan-grilled Shrimp Whole Shrimp with Chili Flakes) <br />
serves 4 <br />
5 large shrimp (10oz/280g)<br />
4 tbs soy sauce<br />
2 tbs water<br />
2 tbs sugar<br />
1 1/2 tbs sesame oil<br />
2 ts sesame seeds<br />
2 garlic cloves, crushed<br />
2 scallions, chopped<br />
2 ts Gochugaru (chili flakes)<br />
Vegetable oil<br />
<br />
Wash the shrimp under cold running water, Remove the body shells except the head and tail. Cut the back of the body with knife and remove the dark line. Combine all the ingredients except shrimp and oil. Heat the frying pan over medium heat and grill the shrimp with oil. When they turn pink, turn them over to cook the other side. Sprinkle with 2/3 of the marinade and turn the heat down. Let sizzle until the marinade is reduced by half. Be careful not to burn the marinade. Sprinkle rest of the marinade over salade.www.yongjakim.blogspot.comhttp://www.blogger.com/profile/14588510103225391116noreply@blogger.com0tag:blogger.com,1999:blog-1684357617839310342.post-5904551110251853992010-11-07T05:58:00.000-08:002011-01-01T07:29:07.050-08:00Korean Cuisine Event in Boston, November 2010<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/_DeYYLu7P2rA/TNfiG6Va9AI/AAAAAAAAAVs/_M-DCLwwNnc/s1600/Mrs.Yoon_Gyung_Kim.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5537142875241509890" src="http://3.bp.blogspot.com/_DeYYLu7P2rA/TNfiG6Va9AI/AAAAAAAAAVs/_M-DCLwwNnc/s400/Mrs.Yoon_Gyung_Kim.jpg" style="float: left; height: 211px; margin-bottom: 10px; margin-left: 0pt; margin-right: 10px; margin-top: 0pt; width: 320px;" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo credit: Jacqueline Church</td></tr>
</tbody></table>EVENT AT THE KOREAN CONSUL GENERALS' RESIDENCE<br />
<br />
<br />
Opening remarks from Mrs. YoonKyung Kwon,<br />
wife of the consul general<br />
<br />
보스톤 총영사관저의 한식 행사<br />
사모님의 환영사<br />
<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/_DeYYLu7P2rA/TNfhloCV2gI/AAAAAAAAAVk/BPxXVbn12h4/s1600/L1010019.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5537142303393962498" src="http://1.bp.blogspot.com/_DeYYLu7P2rA/TNfhloCV2gI/AAAAAAAAAVk/BPxXVbn12h4/s400/L1010019.JPG" style="float: left; height: 400px; margin-bottom: 10px; margin-left: 0pt; margin-right: 10px; margin-top: 0pt; width: 225px;" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo credit: Jacqueline Church</td></tr>
</tbody></table>Introduction of Korean food history from<br />
FOOD OF THE ROYAL COURT,<br />
COMMONERS FOOD<br />
TEMPLE CUISINE and<br />
the close relations of Korean customs and food<br />
<br />
<br />
시범을 보이기전에 한국의 위치, 기후등의 일반적인 소개로 시작하여, 우리의 음식역사 소개. 궁중음식, 일반음식, 사찰음식의 특성과 변화, 한국의 전통과 음식의 밀접한 관계등의 설명<br />
<br />
<br />
<br />
<br />
<br />
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<br />
<br />
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<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/_DeYYLu7P2rA/TNfb4hmQ3BI/AAAAAAAAAVU/J7o7y35DH2g/s1600/Grace_Tim_Nancy_German.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5537136031013329938" src="http://4.bp.blogspot.com/_DeYYLu7P2rA/TNfb4hmQ3BI/AAAAAAAAAVU/J7o7y35DH2g/s400/Grace_Tim_Nancy_German.jpg" style="float: left; height: 267px; margin-bottom: 10px; margin-left: 0pt; margin-right: 10px; margin-top: 0pt; width: 320px;" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo credit: Jaqueline Church</td></tr>
</tbody></table>There were many shining stars including<br />
Power house of Asian cuisine, <span style="font-weight: bold;">Grace Niwa of Niwa Public Relations</span><br />
<br />
<span style="font-weight: bold;">Tim and Nancy Cushman</span>, chef and owners of Japanese restaurant <span style="font-weight: bold;">O YA, </span><br />
<br />
<span style="font-weight: bold;">German lam</span>, <span style="font-weight: bold;">Glam Foods</span><br />
<br />
<span style="font-weight: bold;">Patricia Yeo </span>of <span style="font-weight: bold;">Ginger Park</span><br />
<br />
보스톤의 유명 쉐프들이 참석하여 더욱 흥미있는 행사가 이루어짐. 그레이스 니와 (Niwa Public Relations), 유명 일본 식당 주인이자 쉐프인 팀과<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/_DeYYLu7P2rA/TNfZi4oSqwI/AAAAAAAAAVE/K6I7ktU7wLI/s1600/L1010027.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5537133460215474946" src="http://3.bp.blogspot.com/_DeYYLu7P2rA/TNfZi4oSqwI/AAAAAAAAAVE/K6I7ktU7wLI/s400/L1010027.JPG" style="float: left; height: 400px; margin-bottom: 10px; margin-left: 0pt; margin-right: 10px; margin-top: 0pt; width: 225px;" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo credit: Jacqueline Church</td></tr>
</tbody></table>낸시 쿠쉬만 (O Ya), 져먼 램 (Glam Food), 패스리시아 야오(Ginger Park), 라스 리비쉬 (Fissler US representative) 등이 참석. 그외 요리책의 저자이자 강사인 데보라 사뮤엘스와 그레이스 쳐치가 참석 하였음.<br />
<br />
<br />
<span style="font-weight: bold;">Lars Liebisch,</span> chef and US representative of <span style="font-weight: bold;">Fissler</span>, manufacturer of German state of the art Kitchen equipments<br />
<br />
<br />
<span style="font-weight: bold;">Debra Samuels</span>, cookbook writer, cooking instructor<br />
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<span style="font-weight: bold;">Jacqueline Church</span>, writer, photographer and cooking instructor <a href="http://jacquelinechurch.com/ldg/1988-secrets-of-korean-cuisine-revealed"></a><a href="http://jacquelinechurch.com/">http://jacquelinechurch.com</a><br />
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It was an honor to have all those food professionals there<br />
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<br />
<br />
Demonstration of <span style="font-weight: bold;">Pajon</span> (Scallion Pancakes with Oysters) 계절에 맞는 굴 파전 소개<br />
<br />
<span style="font-weight: bold;">Samgyopsal</span> (Pork Belly with Hot and Sweet Marinade): 인기 많았던 삼겹살 요리법<br />
Served as an appetizer with fresh scallion and<br />
candid ginger<br />
<br />
Since everybody loved <span style="font-weight: bold;">Samgyopsal</span>, I am posting the recipe here.<br />
<br />
1 1/4lbs/568g PORK BELLY, sliced - thin 3/18"/ 5mm<br />
<br />
4 TB GOCHUJANG (chili paste)<br />
2 ts GOCHUGARU(coarse chili powder)<br />
4 ts SOY SAUCE<br />
1 TB GRATED GINGER<br />
2 GARLIC CLOVES, crushed<br />
2 TB HONEY<br />
1/2 ts SALT<br />
<br />
Unless you use outdoor grill, it can be cooked easily in the oven. You should cook the meat 4"/10cm away from the grill.<br />
<br />
1 Combine the marinade. Spread the meet in one layer on a grill pan. Spread half of the marinade on both side of the meat. When the meat is cooked opaque (5 minutes), turn it over and add more marinade generously, using the back of a spoon. Grill 2-3 minutes more or until lightly browned.<br />
<br />
2 Cut into bite-size pieces with scissors. Put the meat pieces in bamboo skewers with scallion and candid ginger pieces.<br />
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<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/_DeYYLu7P2rA/TNa6JJPeRcI/AAAAAAAAAUE/sVtXpEGxB4g/s1600/L1010002.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5536817458161010114" src="http://3.bp.blogspot.com/_DeYYLu7P2rA/TNa6JJPeRcI/AAAAAAAAAUE/sVtXpEGxB4g/s400/L1010002.JPG" style="float: left; height: 225px; margin-bottom: 10px; margin-left: 0pt; margin-right: 10px; margin-top: 0pt; width: 400px;" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photo credit: Jacqueline Church</td></tr>
</tbody></table>Food enthusiasts from International Womens Club in Boston<br />
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국제여성 클럽 회원들의 참석www.yongjakim.blogspot.comhttp://www.blogger.com/profile/14588510103225391116noreply@blogger.com2tag:blogger.com,1999:blog-1684357617839310342.post-49325797592750022742010-09-04T09:46:00.000-07:002010-11-13T14:24:52.508-08:00NRA (National Restaurant Association) Show in Chicago<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_DeYYLu7P2rA/TIK2XaCRIzI/AAAAAAAAATM/XFWEX19ETdI/s1600/L1000838.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 400px; height: 225px;" src="http://3.bp.blogspot.com/_DeYYLu7P2rA/TIK2XaCRIzI/AAAAAAAAATM/XFWEX19ETdI/s400/L1000838.JPG" alt="" id="BLOGGER_PHOTO_ID_5513169407096988466" border="0" /></a>End of May 2010<br /><br />Event at Korean Pavillion: 4 chefs were invited from all over the United States to show the good taste and beauty of Korean food.<br /><br />Presentation of GUJOLPAN and PAJON with anchor woman<br />Kyung Yoon<br />미국 식당협회의 박람회에서 선보인 한식 행사<br /><br />It was not easy to catch the attention of the audience while so many things were going on at the show. Fusion Korean food was introduced by other chefs. <br /><br />선보인 메뉴는 구절판과 굴파전<br /><br />GUL PAJON (OYSTER PANCAKES)<br />1 bunch large SCALLIONS: 3"/7.5cm long, 1 cup small OYSTERS, 2 ts GRATED GINGER<br />VEGETABLE OIL<br />(PANCAKE MIX) 2/3 cup FLOUR, 3 TB GLUTINOUS RICE POWDER, 2/3 ts ANCHOVY POWDER, 1cup WATER, 1 EGG, SALT and PEPPER<br /><br />Prepare the pancake mix and set aside for 30 minutes. The gluten in the flour has to relax to make soft pancakes. Wash and prepare scallions. If oysters are big, put them in a cup and cut them with scissors. Add oysters and ginger to the pancake mix. Heat the non stick pan over medium-low heat. Add some oil and arrange the scallions evenly in the frying pan than add the pancake mix with oysters, covering the scallions. Drizzle some oil between the pancakes. When the top surfaces of the pancakes are dry, turn them over and cook until the other side is also lightly brown. Drizzle the sauce over and serve.<br />(SAUCE) 2TB SOY SAUCE, 1 TB SESAME OIL, 1/2 ts COARSE CHILI FLAKES, 1/2 ts SESAME SEEDS<br /><br />BELOW: Listening to a question from the audience 앵커우먼 윤경씨의 사회로 이루어진 행사<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_DeYYLu7P2rA/TIK1yzlsiQI/AAAAAAAAATE/DxsGb154NXI/s1600/L1000835.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 400px; height: 225px;" src="http://4.bp.blogspot.com/_DeYYLu7P2rA/TIK1yzlsiQI/AAAAAAAAATE/DxsGb154NXI/s400/L1000835.JPG" alt="" id="BLOGGER_PHOTO_ID_5513168778301311234" border="0" /></a>www.yongjakim.blogspot.comhttp://www.blogger.com/profile/14588510103225391116noreply@blogger.com1tag:blogger.com,1999:blog-1684357617839310342.post-20007863063428674692010-06-09T08:21:00.000-07:002010-11-13T14:25:55.607-08:00KOREAN CUISINE<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_DeYYLu7P2rA/TA-ySoRVKsI/AAAAAAAAASE/OUk4AUBmdDw/s1600/KOREAN+CUISINE+COVER.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 386px; height: 400px;" src="http://1.bp.blogspot.com/_DeYYLu7P2rA/TA-ySoRVKsI/AAAAAAAAASE/OUk4AUBmdDw/s400/KOREAN+CUISINE+COVER.jpg" alt="" id="BLOGGER_PHOTO_ID_5480795304650681026" border="0" /></a>I get a lot of comments from the readers that it is not only a beautiful book but also the recipes are very easy to follow.<br /><br /><span style="font-weight: bold;">NY</span> BOOK STORES: $35<br /><span style="font-weight: bold;">Kitchen Arts & Letters</span>, the most beautiful cookbook store in the US<br />1 212 876- 5550<br />1435 Lexington Ave. (93rd Street)<br /><br /><span style="font-weight: bold;">Korea Society</span> 1 212 759-7525<br />950 Third Ave. (entrance 57th street)<br /><br /><span style="font-weight: bold;">Koryo Books</span> 1 212 564 1844<br />35 West 32 street<br /><br />QUEENS BOOK STORES:<br /><span style="font-weight: bold;">ALADIN</span> 1 718 353 4411<br /><br />NEW JERSEY BOOK STORES:<br /><span style="font-weight: bold;">Nobel Bookstore</span><br /><br /><br />BRITISH COLUMBIA <span style="font-weight: bold;">Books to Cooks </span>1740 West 2nd Avenue, Vancouver<br /> 1 604 688 6755www.yongjakim.blogspot.comhttp://www.blogger.com/profile/14588510103225391116noreply@blogger.com1tag:blogger.com,1999:blog-1684357617839310342.post-62392328065975139892010-03-31T16:17:00.000-07:002010-11-14T14:49:30.355-08:00맛의 여행 표지<a href="http://3.bp.blogspot.com/_DeYYLu7P2rA/S7PYdiE7VdI/AAAAAAAAAR8/xWIHaTUIvk8/s1600/%EC%9A%94%EB%A6%AC%EC%95%9E%ED%91%9C%EC%A7%80.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5454941575551079890" src="http://3.bp.blogspot.com/_DeYYLu7P2rA/S7PYdiE7VdI/AAAAAAAAAR8/xWIHaTUIvk8/s400/%EC%9A%94%EB%A6%AC%EC%95%9E%ED%91%9C%EC%A7%80.jpg" style="float: left; height: 400px; margin: 0pt 10px 10px 0pt; width: 286px;" /></a><br />
2008년 6월 부터 뉴욕 한국일보에 연재된 맛의 여행이 2010년 4월 출판 (한글) 되었습니다.<br />
<br />
세계각지를 돌아다니면서 느낀점, 만나는 사람들과의 인연, 음식 이야기가 어울어진 책입니다. 남아연방에서 먹어보는 악어고기, 모로코에서 해변 마을의 레스토랑에서 시켜본 성게 이야기, 프랑스의 졸기면서 바삭 거리는 바게트 이야기 까지 감칠맛나는 음식이야기와 눈을 즐겁게하는 여러 사진으로 여러분을 안내할 것입니다.<br />
LA book stores: 동아 213 382 7100<br />
샘터 213 380 8787<br />
세종 323 735 7374<br />
알라딘213 380 8885<br />
정음사 213 387 6767<br />
<br />
New York Region:<br />
Koryo Book in NYC 212 564 1844<br />
35 West 32 street, NYC<br />
알라딘 in Flushing 718 354 4411www.yongjakim.blogspot.comhttp://www.blogger.com/profile/14588510103225391116noreply@blogger.com2tag:blogger.com,1999:blog-1684357617839310342.post-16435451110567130312010-02-24T13:22:00.000-08:002010-11-13T15:02:23.542-08:00Food Network Event Feb.19th<a href="http://3.bp.blogspot.com/_DeYYLu7P2rA/S47Ry2c_l8I/AAAAAAAAARs/xSWepOZvEsw/s1600-h/FoodNetworkEvent.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5444519671078295490" src="http://3.bp.blogspot.com/_DeYYLu7P2rA/S47Ry2c_l8I/AAAAAAAAARs/xSWepOZvEsw/s400/FoodNetworkEvent.jpg" style="float: left; height: 266px; margin: 0px 10px 10px 0px; width: 400px;" /></a><br />
<div><div>FLAVORS OF KOREA<br />
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<div>Sponsored by Korea Agro Trade Center<a href="http://1.bp.blogspot.com/_DeYYLu7P2rA/S4WfF6a6ilI/AAAAAAAAAQc/LsDP3t1uKy8/s1600-h/FoodNetworkEvent.jpg"></a><a href="http://3.bp.blogspot.com/_DeYYLu7P2rA/S4We7fiCw1I/AAAAAAAAAQU/6Wq_VE4PqUI/s1600-h/FoodNetworkEvent.7jpg.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5441930469660869458" src="http://3.bp.blogspot.com/_DeYYLu7P2rA/S4We7fiCw1I/AAAAAAAAAQU/6Wq_VE4PqUI/s400/FoodNetworkEvent.7jpg.jpg" style="float: left; height: 266px; margin: 0px 10px 10px 0px; width: 400px;" /></a> for the chefs producers and the staffs of Food Network TV<br />
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Listening the close relations between Korean culture and the food.<br />
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<a href="http://2.bp.blogspot.com/_DeYYLu7P2rA/S4Wevawp3zI/AAAAAAAAAQM/HgUZjshXW9U/s1600-h/FoodNetworkEvent.1-1jpg.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5441930262221545266" src="http://2.bp.blogspot.com/_DeYYLu7P2rA/S4Wevawp3zI/AAAAAAAAAQM/HgUZjshXW9U/s400/FoodNetworkEvent.1-1jpg.jpg" style="float: left; height: 266px; margin: 0px 10px 10px 0px; width: 400px;" /></a><br />
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Introduction of the speaker by Harriet Siew, culinary producer<br />
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<a href="http://2.bp.blogspot.com/_DeYYLu7P2rA/S4WdDDpOFgI/AAAAAAAAAPs/5EOsM9a4OVk/s1600-h/FoodNetworkEvent1.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5441928400590476802" src="http://2.bp.blogspot.com/_DeYYLu7P2rA/S4WdDDpOFgI/AAAAAAAAAPs/5EOsM9a4OVk/s400/FoodNetworkEvent1.jpg" style="float: left; height: 266px; margin: 0px 10px 10px 0px; width: 400px;" /></a>Preparation of the food<br />
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We prepared:<br />
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Pajon<br />
Tokboki<br />
Sukat Muchim<br />
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Kimchi<br />
Galbi Chim<br />
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Sujongua<br />
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<a href="http://2.bp.blogspot.com/_DeYYLu7P2rA/S4WcVST1DfI/AAAAAAAAAPU/HLqVtMf1VK4/s1600-h/FoodNetworkEvent7.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5441927614253305330" src="http://2.bp.blogspot.com/_DeYYLu7P2rA/S4WcVST1DfI/AAAAAAAAAPU/HLqVtMf1VK4/s400/FoodNetworkEvent7.jpg" style="float: left; height: 266px; margin: 0px 10px 10px 0px; width: 400px;" /></a><br />
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Hyeyoung<br />
Youngsoo<br />
Christine<br />
working hard behind the scenes<br />
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More photos can be found at <a href="http://www.flickr.com/photos/worldtotable/sets/72157623366686107/detail/">http://www.flickr.com/photos/worldtotable/sets/72157623366686107/detail/</a><br />
<div></div><div></div><div></div><div></div></div></div></div>www.yongjakim.blogspot.comhttp://www.blogger.com/profile/14588510103225391116noreply@blogger.com1tag:blogger.com,1999:blog-1684357617839310342.post-58218212720789014412009-12-05T18:28:00.000-08:002010-11-13T14:44:27.825-08:00LA 에서 가볼만한 레스토랑<a href="http://2.bp.blogspot.com/_DeYYLu7P2rA/Sxs_BgtKTTI/AAAAAAAAAOw/oNAtW9bizL4/s1600-h/view+from+Trump+Golf+Club.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5411988672407555378" src="http://2.bp.blogspot.com/_DeYYLu7P2rA/Sxs_BgtKTTI/AAAAAAAAAOw/oNAtW9bizL4/s400/view+from+Trump+Golf+Club.JPG" style="float: left; height: 225px; margin: 0px 10px 10px 0px; width: 400px;" /></a> <b>THE TRUMP GOLF CLUB</b> (비싼 public golf course)<br />
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One Ocean Trails Drive, Rancho Palos Verdes<br />
tel: 310 303 3251<br />
골프장과 바다가 내려다 보이는 절경이며, Hamburger, Caesar Salad 같은 음식 또한 아주 잘 만들어 한 나절을 즐겁게 보낼수 있는 곳<br />
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<b>북창동 순두부집</b> 3575 Wilshire Blvd, Los Angeles<br />
tel: 213 382 6677<br />
<b>감칠맛이 나는 순두부 뿐 만이 아니라, 돌 솓에 햅쌀로 지은 찰</b><br />
<b>기가 </b><b>조르르 흐르는 밥을 함께 맛 볼수 있는곳</b><br />
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<b>SASHI</b> <b>(Japanese Restaurant and Lounge) </b><br />
451 Manhattan Beach Blvd Suite D126, MANHATTAN BEACH<br />
tel:310 545 0400<br />
훌륭한 스시집 으로 멋진 분위기 까지 겸했으나 값이 비싼것이 흠<br />
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<b>LE SAINT RAPHAEL (French and Italian)</b><br />
<b></b>522 South Pacific Coast Hwy, Rodondo Beach<br />
tel: 310 543 5100<br />
40년 만에 만난 동창들이 소개 한곳. 분위기가 좋고, Rosotto 와 Shrimp & Scallop 을 맛있게 먹었습니다.<br />
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<b>THE CLIFF (everything edible)</b><br />
<b></b>577 South Coast Hwy, Laguna Beach<br />
tel: 949 494 1956<br />
<b>음식은 그저그렇지만 해변을 내려다 보는 경치가 그만인곳.</b><br />
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<a href="http://1.bp.blogspot.com/_DeYYLu7P2rA/SxsfO0VQIUI/AAAAAAAAAOY/sCqcATyAUNg/s1600-h/Restaurant+Piazza+%282%29.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5411953716642193730" src="http://1.bp.blogspot.com/_DeYYLu7P2rA/SxsfO0VQIUI/AAAAAAAAAOY/sCqcATyAUNg/s400/Restaurant+Piazza+%282%29.JPG" style="float: left; height: 225px; margin: 0px 10px 10px 0px; width: 400px;" /></a> <b>LA PIAZZA</b><br />
189 The Grove Drive G90<br />
<b>The Grove Shopping Center</b><br />
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오징어 먹물을 넣고 만든Black Noodles with Seafood,그리고 pizza 를 썩 잘 만드는 곳www.yongjakim.blogspot.comhttp://www.blogger.com/profile/14588510103225391116noreply@blogger.com1tag:blogger.com,1999:blog-1684357617839310342.post-23315278667551564472009-12-05T17:49:00.001-08:002009-12-05T20:26:03.915-08:00LA 에서 가볼만 한곳<div><br /><div><img id="BLOGGER_PHOTO_ID_5411937975539030178" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 400px; CURSOR: hand; HEIGHT: 225px" alt="" src="http://3.bp.blogspot.com/_DeYYLu7P2rA/SxsQ6kJzWKI/AAAAAAAAANg/k9VMVAlz4hM/s400/L1000571.JPG" border="0" /></div><div><strong>PAUL GETTY MUSEUM</strong></div><div>1200 Getty Center Drive, </div><div>Los Angeles</div><div> </div><div>tel: 310 440 7300 </div><div><a href="http://www.getty.edu/">www.getty.edu</a><br />LA를 방문 하면 꼬옥 가봐야 할 곳입니다. 750 에이커의 땅에 자리잡은 이 박물관은 </div><div>전 시가지를 내려다 볼수 있</div><div><a href="http://2.bp.blogspot.com/_DeYYLu7P2rA/SxsP3KaAYqI/AAAAAAAAANY/R80FD2Gpa9c/s1600-h/L1000569.JPG"><img id="BLOGGER_PHOTO_ID_5411936817576436386" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 400px; CURSOR: hand; HEIGHT: 225px" alt="" src="http://2.bp.blogspot.com/_DeYYLu7P2rA/SxsP3KaAYqI/AAAAAAAAANY/R80FD2Gpa9c/s400/L1000569.JPG" border="0" /></a> </div><div>는 언덕에 자리 잡고, </div><div>그 내부에 소장된 렘르란트, 고호, 타이티안 과 같은 대가들의 그림뿐 아니라 리챠드 마아어가 설게한 박물관의 여러 건물 또한 뛰어난 작품입니다. 아름다운 정원과 카페도 있어 하루를 잡고 방문할 수 있는 곳입니다.<br /><br /><br /><br /><br /></div><div></div></div>www.yongjakim.blogspot.comhttp://www.blogger.com/profile/14588510103225391116noreply@blogger.com1tag:blogger.com,1999:blog-1684357617839310342.post-7707249985753358702009-12-05T13:57:00.000-08:002009-12-05T14:06:11.131-08:00맛의 여행, 신문 연재 기사지난 1년 반 동안 <strong>한국일보</strong> 뉴욕판에 연재 되었던 <strong>맛의 여행</strong>이 이제 거의 끝나가고 있습니다. 하지만 이제 곧 책으로 출판 될것입니다. 원래 68가지 에피소드를 쓴 것이지만 책으로 나올 때는 몇가지 를 줄였고, 역사적인 배경이 있는 곳은 설명을 추가 하였고, 새로운 <strong>사진이 더 많이 추가</strong> 될 것입니다.<br />내년 봄에 시중에서 판매 될 예정입니다.www.yongjakim.blogspot.comhttp://www.blogger.com/profile/14588510103225391116noreply@blogger.com2tag:blogger.com,1999:blog-1684357617839310342.post-78208228097849751132009-09-25T02:57:00.000-07:002009-09-29T13:50:20.466-07:00KOREA TIMES (English newspaper in Korea) ARTICLE<a href="http://1.bp.blogspot.com/_DeYYLu7P2rA/SryVYqzMUaI/AAAAAAAAANQ/Tr_NUdAFGiA/s1600-h/KOREA+TIMES+ARTICLE1.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 400px; FLOAT: left; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5385343505466675618" border="0" alt="" src="http://1.bp.blogspot.com/_DeYYLu7P2rA/SryVYqzMUaI/AAAAAAAAANQ/Tr_NUdAFGiA/s400/KOREA+TIMES+ARTICLE1.jpg" /></a><br /><div></div><div></div><div></div><div></div><div>Click the newspaer to enlarge the image<a href="http://3.bp.blogspot.com/_DeYYLu7P2rA/SryVOy2RurI/AAAAAAAAANI/M0k5bpJOh2o/s1600-h/KOREA+TIMES+ARTICLE2.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 400px; FLOAT: left; HEIGHT: 149px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5385343335828404914" border="0" alt="" src="http://3.bp.blogspot.com/_DeYYLu7P2rA/SryVOy2RurI/AAAAAAAAANI/M0k5bpJOh2o/s400/KOREA+TIMES+ARTICLE2.jpg" /></a>. </div><div>사진을 클릭 하시면 크게 보실수 </div><div>있습니다.<br /></div><div><a href="http://4.bp.blogspot.com/_DeYYLu7P2rA/SryVEUDIXLI/AAAAAAAAANA/sjlbJ9tICZ8/s1600-h/KOREA+TIMES+ARTICLE2.jpg"></a><br /><br /><br /><div><a href="http://4.bp.blogspot.com/_DeYYLu7P2rA/SryU6EqBaUI/AAAAAAAAAM4/Oaf3iAxzrQ0/s1600-h/KOREA+TIMES+ARTICLE1.jpg"></a><br /><br /><br /><br /><div></div></div></div>www.yongjakim.blogspot.comhttp://www.blogger.com/profile/14588510103225391116noreply@blogger.com1tag:blogger.com,1999:blog-1684357617839310342.post-65921797417363898922009-09-18T05:30:00.000-07:002009-09-18T05:36:47.769-07:00KOREAN CUISINE 에 대한 신문기사<a href="http://4.bp.blogspot.com/_DeYYLu7P2rA/SrN95NXq25I/AAAAAAAAAMw/IC_FZgAn_04/s1600-h/%EC%8B%A0%EB%AC%B8%EA%B8%B0%EC%82%AC+%EC%82%AC%EC%A7%84.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 323px; FLOAT: right; HEIGHT: 270px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5382784401432828818" border="0" alt="" src="http://4.bp.blogspot.com/_DeYYLu7P2rA/SrN95NXq25I/AAAAAAAAAMw/IC_FZgAn_04/s400/%EC%8B%A0%EB%AC%B8%EA%B8%B0%EC%82%AC+%EC%82%AC%EC%A7%84.jpg" /></a><br /><div><a href="http://1.bp.blogspot.com/_DeYYLu7P2rA/SrN9tLzbJMI/AAAAAAAAAMo/CJTVwM2bqW0/s1600-h/%EC%8B%A0%EB%AC%B8%EA%B8%B0%EC%82%AC.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 284px; FLOAT: left; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5382784194853938370" border="0" alt="" src="http://1.bp.blogspot.com/_DeYYLu7P2rA/SrN9tLzbJMI/AAAAAAAAAMo/CJTVwM2bqW0/s400/%EC%8B%A0%EB%AC%B8%EA%B8%B0%EC%82%AC.jpg" /></a><br /><br /><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div>2009년 8월 출판된 KOREAN CUISINE 에 대한 9월 15일자 조선일보 기사.</div><div></div><div></div><div>신문을 클릭 하면 크게 볼수 있습니다. </div></div>www.yongjakim.blogspot.comhttp://www.blogger.com/profile/14588510103225391116noreply@blogger.com0tag:blogger.com,1999:blog-1684357617839310342.post-22788175372754749672009-09-17T12:21:00.000-07:002010-04-21T02:25:11.067-07:00새로나온 요리책<a href="http://3.bp.blogspot.com/_DeYYLu7P2rA/SrKQzo8UaxI/AAAAAAAAAMg/Sp_vgX9eTF4/s1600-h/1.jpg"><img id="BLOGGER_PHOTO_ID_5382523721499306770" style="float: left; margin: 0px 10px 10px 0px; width: 400px; height: 334px;" alt="" src="http://3.bp.blogspot.com/_DeYYLu7P2rA/SrKQzo8UaxI/AAAAAAAAAMg/Sp_vgX9eTF4/s400/1.jpg" border="0" /></a> KOREAN CUISINE (in English) <div>Published 8/2009 by Yekyong publisher in Seoul</div><div></div><div></div><div>A cookbook with authentic Korean recipes and introductions of Korean tradition related to the food. </div><div></div><div>size 23cm/24cm (8.5"/10.5")</div><div></div><div></div><div>available bookstores in Seoul: </div><div>Kyobo Munko ,Yongpung, Seoul </div><div>28,000 Won<br /><br /></div><div></div><div></div><div></div><div></div><div>sold in New York, KORYO BOOKS</div><div>35 W 32, New York City<br /></div><div>212 564 1844<br /></div><div></div><div>sold in LA, SEJONG BOOKSTORE<br />(갤러기아 3층)</div><div>3250 W. Olympic Blvd, #326, Los Angeles 323 735 7374<br /><br /></div><div><a href="http://4.bp.blogspot.com/_DeYYLu7P2rA/SrKNqt45R3I/AAAAAAAAAMQ/YtA0P7Z5Ryo/s1600-h/11.jpg"><img id="BLOGGER_PHOTO_ID_5382520269673416562" style="float: left; margin: 0px 10px 10px 0px; width: 400px; height: 309px;" alt="" src="http://4.bp.blogspot.com/_DeYYLu7P2rA/SrKNqt45R3I/AAAAAAAAAMQ/YtA0P7Z5Ryo/s400/11.jpg" border="0" /></a><br /><br /><br /><br /><br /><br />Galbi Chim (Braised Short Ribs with Radish and Shiitake Mushrooms)<a href="http://2.bp.blogspot.com/_DeYYLu7P2rA/SrKMl5KausI/AAAAAAAAAMI/J1pA0aBzrWI/s1600-h/14.jpg"><img id="BLOGGER_PHOTO_ID_5382519087288728258" style="float: left; margin: 0px 10px 10px 0px; width: 382px; height: 400px;" alt="" src="http://2.bp.blogspot.com/_DeYYLu7P2rA/SrKMl5KausI/AAAAAAAAAMI/J1pA0aBzrWI/s400/14.jpg" border="0" /></a><br /><br /></div><div><br /><br /></div><div><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><div>Pomegranate Jelly (석류묵) </div></div>www.yongjakim.blogspot.comhttp://www.blogger.com/profile/14588510103225391116noreply@blogger.com0tag:blogger.com,1999:blog-1684357617839310342.post-82749720968442019712009-09-15T22:49:00.000-07:002009-10-29T14:53:42.558-07:00요리책<a href="http://2.bp.blogspot.com/_DeYYLu7P2rA/SrKHUIK5zzI/AAAAAAAAAMA/4S3_SWldBu8/s1600-h/Kochbuch-1.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 326px; FLOAT: left; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5382513284521512754" border="0" alt="" src="http://2.bp.blogspot.com/_DeYYLu7P2rA/SrKHUIK5zzI/AAAAAAAAAMA/4S3_SWldBu8/s400/Kochbuch-1.jpg" /></a> 기본에서 부터, 간식, 칵테일 파티, 훌륭한 디너파티까지 쉽게 설명된 요리책으로서 배우고 싶은 사람들에게 필수적인 <a href="http://4.bp.blogspot.com/_DeYYLu7P2rA/SrKGF7g8oWI/AAAAAAAAAL4/tL4xc_a3Gd4/s1600-h/KoreaCentralDaily.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 400px; FLOAT: left; HEIGHT: 276px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5382511941094515042" border="0" alt="" src="http://4.bp.blogspot.com/_DeYYLu7P2rA/SrKGF7g8oWI/AAAAAAAAAL4/tL4xc_a3Gd4/s400/KoreaCentralDaily.jpg" /></a>책. 한림 출판사 1995<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />151 페지 가격$24<br />판매처: 고려서적 32 West 32 st. New York,<br />NY 10001 전화 1 212 564 1844<br />우편배달 가능<br /><br />신문을 클릭 하시면 크게 볼수 있습니다.<br /><br /><a href="http://3.bp.blogspot.com/_DeYYLu7P2rA/SrB-qEyMFdI/AAAAAAAAALY/oYnipKUs2F8/s1600-h/Kochbuch-7.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 400px; FLOAT: left; HEIGHT: 298px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5381940816011597266" border="0" alt="" src="http://3.bp.blogspot.com/_DeYYLu7P2rA/SrB-qEyMFdI/AAAAAAAAALY/oYnipKUs2F8/s400/Kochbuch-7.jpg" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />오랜지 쏘스를 곁들인 연어와 지진 폴렌타 (옥수수 가루로 만든것)<a href="http://1.bp.blogspot.com/_DeYYLu7P2rA/SrB-MX-RVaI/AAAAAAAAALQ/cmqTkyDYkT4/s1600-h/Kochbuch-11.jpg"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 400px; FLOAT: left; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5381940305766471074" border="0" alt="" src="http://1.bp.blogspot.com/_DeYYLu7P2rA/SrB-MX-RVaI/AAAAAAAAALQ/cmqTkyDYkT4/s400/Kochbuch-11.jpg" /></a><br /><br /><br /><br /><br /><br /><br /><br />크렘부룰레www.yongjakim.blogspot.comhttp://www.blogger.com/profile/14588510103225391116noreply@blogger.com0tag:blogger.com,1999:blog-1684357617839310342.post-63193228355420953362009-09-12T15:00:00.000-07:002010-11-10T16:53:01.606-08:009월 가볼만한 서울의 식당 Restaurants in Seoul<strong><em>제주미항 (</em>여의도 점) 784-1156 :전복과 고등어가 든 제주도의 해물찌개와 싱싱한 고등어 구이가 별미. 보통 한식집이나 깨끗하고 음식이 감칠맛이 있는 곳. 열흘 동안 3번 찿아 간곳입니다.</strong> <span style="font-weight: bold;">Jeju Mihang (Yoyido branch) 02 784 1156</span> One of my favorite restaurant in Seoul. <span style="font-weight: bold;">Seafood Pot with Abalone is a must to taste.</span><br /><strong></strong><br /><br /><a href="http://2.bp.blogspot.com/_DeYYLu7P2rA/SqwlClHR5WI/AAAAAAAAALI/0QiYrUGgUoM/s1600-h/L1000342.JPG"><img style="margin: 0px 10px 10px 0px; width: 400px; float: left; height: 267px;" id="BLOGGER_PHOTO_ID_5380716381053511010" alt="" src="http://2.bp.blogspot.com/_DeYYLu7P2rA/SqwlClHR5WI/AAAAAAAAALI/0QiYrUGgUoM/s400/L1000342.JPG" border="0" /></a><br /><div><strong></strong></div><div><strong><em>품</em> (남산) : 멋진 분위기에 맛있는 음식을 맛볼수 있는 곳. 비싼것이 흠. 실내 장식가 Lucia Hahm이 안내 한곳으로 파르스름한 콩국이 별미 였을 뿐 아니라 그림같이 아름답습니다.<br /></strong><span style="font-weight: bold;">Poom (Namsan): Very chic ambiance. The food is very refined and delicious but very expensive.</span><br /><a href="http://3.bp.blogspot.com/_DeYYLu7P2rA/Sqwio1-lA2I/AAAAAAAAALA/9R-rGuIzgOY/s1600-h/L1000312.JPG"><img style="margin: 0px 10px 10px 0px; width: 400px; float: left; height: 267px;" id="BLOGGER_PHOTO_ID_5380713739880563554" alt="" src="http://3.bp.blogspot.com/_DeYYLu7P2rA/Sqwio1-lA2I/AAAAAAAAALA/9R-rGuIzgOY/s400/L1000312.JPG" border="0" /></a><br /><br /><br /><br /><br /></div><div>멋있는 한식 분위기의 <strong><em>지화자</em> (남산):</strong></div><div><br /></div><div>진지상은 각자 먹을 수 있도록 네모진 판에 담아 내어 놓습니다. 귀한 손님을 모시고 갈수 있는곳.<br /></div><div><br /></div><div></div><div><span style="font-weight: bold;">Jiwhaja (Namsan): Traditional Korean setting. </span>The best is JINJISANG, a complete meal<br /></div><div><br /><br /></div><div><br /></div><div></div><div><br /></div><div><br /><br /></div><div> </div>www.yongjakim.blogspot.comhttp://www.blogger.com/profile/14588510103225391116noreply@blogger.com0tag:blogger.com,1999:blog-1684357617839310342.post-51322472588870470062009-09-12T02:24:00.000-07:002009-09-12T14:59:12.298-07:00KOWIN(한민족여성의 국제네트워크) 회의2009 8월 인천<a href="http://1.bp.blogspot.com/_DeYYLu7P2rA/SqunPbR-tWI/AAAAAAAAAKI/MC4Wr32dmfs/s1600-h/L1000252.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 400px; FLOAT: left; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5380578063287235938" border="0" alt="" src="http://1.bp.blogspot.com/_DeYYLu7P2rA/SqunPbR-tWI/AAAAAAAAAKI/MC4Wr32dmfs/s400/L1000252.JPG" /></a><br /><br />2009년 8월 인천 하야트에서 열린<br />KOWIN CONFERENCE<br />(Korean Women's International Network) 여성부와 매일 경제추최.<br /><br />전 세계의 한인 여성들의 네트워크를 이루게 하여주어 서로는 물론 한국과의 유대를 강화하고 발전 할수 있도록 열리는 국제회의<br />올해는 <strong>현 경제의 활성화를 주제로 서로 어떻게 돕고 발전 할수 있을가와 한국의 이메지 향상에 관한 것</strong><a href="http://2.bp.blogspot.com/_DeYYLu7P2rA/SqummnDKvjI/AAAAAAAAAKA/f_8w9X02TfA/s1600-h/speech.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 400px; FLOAT: left; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5380577362071698994" border="0" alt="" src="http://2.bp.blogspot.com/_DeYYLu7P2rA/SqummnDKvjI/AAAAAAAAAKA/f_8w9X02TfA/s400/speech.JPG" /></a>.<br /><br /><div><br /><a href="http://1.bp.blogspot.com/_DeYYLu7P2rA/SquJbDmDHoI/AAAAAAAAAJo/K2c5xZEEBn0/s1600-h/L1000252.JPG"></a>요리 연구가로서 한마디한<br />간단한 스피치: </div><br /><div>한식의 세계화는 유명한 요리사 몇명이나 요리책을 쓴 몇사람이 할 일이 아니라 우리 모두가 함께 해야 하는 일입니다.<br /></div><br /><div>왼쪽위:옥색옷을 입은 분이 여성부의 전 변도윤 장관님<br /><br /><div><br /></div><br /><div></div><div><a href="http://4.bp.blogspot.com/_DeYYLu7P2rA/SquFO-LPAjI/AAAAAAAAAJg/xbXIsu5RCB4/s1600-h/L1000280.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 400px; FLOAT: left; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5380540672078971442" border="0" alt="" src="http://4.bp.blogspot.com/_DeYYLu7P2rA/SquFO-LPAjI/AAAAAAAAAJg/xbXIsu5RCB4/s400/L1000280.JPG" /></a> </div><div>왼쪽:<br />BNB BANK VICE PRESIDENT & NEW JERSEY BRANCH MANAGER<br />양정인씨<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /></div><div><div><a href="http://1.bp.blogspot.com/_DeYYLu7P2rA/Sqtr2Jf7XPI/AAAAAAAAAJA/AoLRrDI-hb8/s1600-h/L1000264.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 400px; FLOAT: left; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5380512757831130354" border="0" alt="" src="http://1.bp.blogspot.com/_DeYYLu7P2rA/Sqtr2Jf7XPI/AAAAAAAAAJA/AoLRrDI-hb8/s400/L1000264.JPG" /></a><br />왼쪽부터: </div><div>1.KBS 방송작가 김두남씨</div><div>2.인도네시아 사업가 김은미씨</div><div><a href="http://www.ceosuite.com/">http://www.ceosuite.com/</a> </div><div>3.인도네시아 아동교육 학원장 (3곳)</div><div>박현순씨. 인도네시아 아동교육의 </div><div>질을 높혀 놓은분 </div><div>4.싱가포르 건축사업가 구혜영씨</div><div><a href="http://www.dmxasia.com/">http://www.dmxasia.com/</a> </div><br /><div>사업가의 재질과 미모를 겸비한 </div><div>난여자들<br /></div><br /><div><a href="http://3.bp.blogspot.com/_DeYYLu7P2rA/Sqtrc82yxXI/AAAAAAAAAI4/OjWTKnsZvQ4/s1600-h/L1000259.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 400px; FLOAT: left; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5380512324940645746" border="0" alt="" src="http://3.bp.blogspot.com/_DeYYLu7P2rA/Sqtrc82yxXI/AAAAAAAAAI4/OjWTKnsZvQ4/s400/L1000259.JPG" /></a><br /><br /><br />왼쪽부터</div><div>1.뉴욕대표 pastor Constance</div><div>2.산프란시스코 경제인 협회에서 </div><div>오신 분<br />3.구혜영씨 (윗사진 참조)</div><br /><br /><br /><br /><br /><br /><div><a href="http://4.bp.blogspot.com/_DeYYLu7P2rA/SqtrEBRy2sI/AAAAAAAAAIw/hmMeXPN62OM/s1600-h/L1000265.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 400px; FLOAT: left; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5380511896630909634" border="0" alt="" src="http://4.bp.blogspot.com/_DeYYLu7P2rA/SqtrEBRy2sI/AAAAAAAAAIw/hmMeXPN62OM/s400/L1000265.JPG" /></a><br /><br />왼쪽: 뉴져지 대표</div><div>President, Asian Women's Christian Asso. & Kiky Jewelers 대표 김방원씨</div><div></div><div>오른쪽: 뉴욕 대표</div><div>Bethel Industries 사장 유선종씨<br /></div><div>가운데는 요리연구가 타이틀을 들고 뉴욕 대표중 한사람으로 참석한 접니다.<br /><br /><br /><br /></div><br /><br /><br /><div></div></div></div>www.yongjakim.blogspot.comhttp://www.blogger.com/profile/14588510103225391116noreply@blogger.com0tag:blogger.com,1999:blog-1684357617839310342.post-68852598530630862042009-06-06T11:04:00.000-07:002009-12-05T13:43:13.190-08:00뉴욕시내의 레스토랑 리뷰<a href="http://4.bp.blogspot.com/_DeYYLu7P2rA/Siq2ftH9ghI/AAAAAAAAAIA/IkBMcN1UeBg/s1600-h/Crispy+Pork.JPG"><img id="BLOGGER_PHOTO_ID_5344284563633701394" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 400px; CURSOR: hand; HEIGHT: 225px" alt="" src="http://4.bp.blogspot.com/_DeYYLu7P2rA/Siq2ftH9ghI/AAAAAAAAAIA/IkBMcN1UeBg/s400/Crispy+Pork.JPG" border="0" /></a> 여름철에 입맛을 돗구도록 양념이 강한 레스토랑을 골라 보았습니다<br /><br /><em><strong>RESTAURANT TABLA</strong></em><br /><br />주소: 11 MADISON AVENUE ( 25가)<br /><span style="color:#cc0000;">현대적인 요리에 인도 양념을 가미한 곳입니다.</span><br />CRISPY PORK 찜한 되지고기에 빵꼬를 뭇혀 철판에 지진것이 유난히 맛이 있습니다<br /><br /><a href="http://2.bp.blogspot.com/_DeYYLu7P2rA/Siq2XXaEEgI/AAAAAAAAAH4/pcNnHbpv3qM/s1600-h/Skate.JPG"><img id="BLOGGER_PHOTO_ID_5344284420365095426" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 400px; CURSOR: hand; HEIGHT: 225px" alt="" src="http://2.bp.blogspot.com/_DeYYLu7P2rA/Siq2XXaEEgI/AAAAAAAAAH4/pcNnHbpv3qM/s400/Skate.JPG" border="0" /></a><br /><br />스케이트 (생선)지진것에 버섯을 곁들여 서브합니다<br /><br /><a href="http://4.bp.blogspot.com/_DeYYLu7P2rA/Siq2IDG3RCI/AAAAAAAAAHw/Mta9qnkTX9I/s1600-h/Tabla+Rhubab+Napoleon.JPG"><img id="BLOGGER_PHOTO_ID_5344284157217817634" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 400px; CURSOR: hand; HEIGHT: 225px" alt="" src="http://4.bp.blogspot.com/_DeYYLu7P2rA/Siq2IDG3RCI/AAAAAAAAAHw/Mta9qnkTX9I/s400/Tabla+Rhubab+Napoleon.JPG" border="0" /></a><br /><br /><br />루바브 나폴레옹<br />피스타치오 퓨레를 그림그리듯이 접시에 발라 서브하는 것이 요즈음 유행하는 서브방법입니다.<br /><br /><a href="http://3.bp.blogspot.com/_DeYYLu7P2rA/Siq1ZeXhI4I/AAAAAAAAAHo/gKvItzE3GVg/s1600-h/Coconut+Soup.JPG"></a>www.yongjakim.blogspot.comhttp://www.blogger.com/profile/14588510103225391116noreply@blogger.com0tag:blogger.com,1999:blog-1684357617839310342.post-76977990072700506842009-06-06T10:27:00.000-07:002009-06-22T03:55:58.685-07:00교외의 레스토랑 리뷰<a href="http://4.bp.blogspot.com/_DeYYLu7P2rA/SiquIV4uEcI/AAAAAAAAAGo/PfbEb8fjGBM/s1600-h/Halibut+with+Lobster.JPG"></a><br /><div><a href="http://4.bp.blogspot.com/_DeYYLu7P2rA/Siqp0yMc17I/AAAAAAAAAGg/9d3QfRY6MBc/s1600-h/Castle+Entrance.JPG"><img id="BLOGGER_PHOTO_ID_5344270632120801202" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 400px; CURSOR: hand; HEIGHT: 225px" alt="" src="http://4.bp.blogspot.com/_DeYYLu7P2rA/Siqp0yMc17I/AAAAAAAAAGg/9d3QfRY6MBc/s400/Castle+Entrance.JPG" border="0" /></a> CASTLE ON THE HUDSON<br /><br />주소: 400 Benedict Avenue<br />Tarrytown, NY<br /><br />전화: 1 914 631 3646<br /><br /><br />뉴욕 중심가에서 한 40분가량 걸리며 허드슨 강변에서 멀지 않습니다.<br /><br />호텔과 레스토랑 그리고 예식을 올릴수 있는 교회까지 갖추고 있으며<br /><br /><a href="http://4.bp.blogspot.com/_DeYYLu7P2rA/SiqpluURL2I/AAAAAAAAAGY/z-BJLjN_yVg/s1600-h/Castle+backyard.JPG"><img id="BLOGGER_PHOTO_ID_5344270373381812066" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 400px; CURSOR: hand; HEIGHT: 225px" alt="" src="http://4.bp.blogspot.com/_DeYYLu7P2rA/SiqpluURL2I/AAAAAAAAAGY/z-BJLjN_yVg/s400/Castle+backyard.JPG" border="0" /></a> 날씨가 좋은 봄, 여름, 이른 가을 까지<br />뒤의 테라스에서 정원을 내려다 보며<br />점심을 먹을 수 있는 것이 무었보다 좋습니다.<br /><br /><br /><br /><br /><a href="http://3.bp.blogspot.com/_DeYYLu7P2rA/SiqpSk4sudI/AAAAAAAAAGQ/-yVVysEBQrw/s1600-h/Baked+Brie+in+Fillo.JPG"><img id="BLOGGER_PHOTO_ID_5344270044432742866" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 400px; CURSOR: hand; HEIGHT: 225px" alt="" src="http://3.bp.blogspot.com/_DeYYLu7P2rA/SiqpSk4sudI/AAAAAAAAAGQ/-yVVysEBQrw/s400/Baked+Brie+in+Fillo.JPG" border="0" /></a> 필로에 부리 치즈를 싸서 구운것. 찜을한 배와 함께 서브하였고 붉은 포도주를 졸여서 흘려 뿌렸습니다.<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><div><a href="http://2.bp.blogspot.com/_DeYYLu7P2rA/Siqo3L-RpLI/AAAAAAAAAGA/Z-APiBawETk/s1600-h/Sea+Bass+on+Lentel.JPG"><img id="BLOGGER_PHOTO_ID_5344269573888779442" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 400px; CURSOR: hand; HEIGHT: 225px" alt="" src="http://2.bp.blogspot.com/_DeYYLu7P2rA/Siqo3L-RpLI/AAAAAAAAAGA/Z-APiBawETk/s400/Sea+Bass+on+Lentel.JPG" border="0" /></a><br /></div><br /><div>검은 렌틀 (콩 종류) 위에 지진 씨배스를 얹어 서브 하였는데, 바삭 거리는 생선 껍질이 별미 입니다.<br /></div><a href="http://4.bp.blogspot.com/_DeYYLu7P2rA/SiqofczaaaI/AAAAAAAAAF4/0rkLHsNt2h8/s1600-h/Baked+Brie+in+Fillo.JPG"></a><br /><div><br /><br /><br /><a href="http://3.bp.blogspot.com/_DeYYLu7P2rA/SiqoLIEqOnI/AAAAAAAAAFw/Mj2h1-Mom5M/s1600-h/Castle+Entrance.JPG"></a>이왕 여기까지 온 김에 멀지않은 곳에 있는 ROKEFELLER 가문의 저택을 꼭돌이 보도록 추천합니다.<br /></div></div><br /><div></div>www.yongjakim.blogspot.comhttp://www.blogger.com/profile/14588510103225391116noreply@blogger.com0tag:blogger.com,1999:blog-1684357617839310342.post-59007767643194254032009-05-07T12:45:00.001-07:002009-05-16T07:07:38.483-07:005월의 행사-메트로폴리탄 뮤지움<a href="http://2.bp.blogspot.com/_DeYYLu7P2rA/SgNVPymdpdI/AAAAAAAAAFo/-HdqyHa5C5w/s1600-h/L1000009.JPG"><img id="BLOGGER_PHOTO_ID_5333200113506297298" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 225px; CURSOR: hand; HEIGHT: 400px" alt="" src="http://2.bp.blogspot.com/_DeYYLu7P2rA/SgNVPymdpdI/AAAAAAAAAFo/-HdqyHa5C5w/s400/L1000009.JPG" border="0" /></a><br /><div><a href="http://4.bp.blogspot.com/_DeYYLu7P2rA/SgNTBd_tQ3I/AAAAAAAAAFg/ppd3R2YZNu4/s1600-h/L1000013.JPG"><img id="BLOGGER_PHOTO_ID_5333197668433609586" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 400px; CURSOR: hand; HEIGHT: 225px" alt="" src="http://4.bp.blogspot.com/_DeYYLu7P2rA/SgNTBd_tQ3I/AAAAAAAAAFg/ppd3R2YZNu4/s400/L1000013.JPG" border="0" /></a><br /><br /><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div><br /><div><a href="http://2.bp.blogspot.com/_DeYYLu7P2rA/SgNMF7LZ9_I/AAAAAAAAAFQ/2erTzb_Xtw8/s1600-h/L1000013.JPG"></a></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div></div><div>5월 4일 메트로폴리탄 박물관에서 열린 </div><div>COSTUME INSTITUTE 의 자선 파티.</div><div><br />650 여명이 참석한 이 자선 파티는 뉴욕의 유명인사들이 화려한 의상을 입고 참석 하였습니다. </div><div><br /></div><div><strong>음식은 고급 파티 서비스를 해주는 글로리어스 푸드</strong></div><div><strong>(Glorious Food- chef Jean-Claude Nedelec) 에서 담당.</strong><strong><br /></div></strong><div>오른 쪽은 첫 코스의 하나인 왕새우 샐러드를 올리브기름, </div><div>레몬 쥬스, 소금 과 후추로 양념하여 파파야 안에 담아 내었습니다.<br /></div><div><br /></div><div><a href="http://1.bp.blogspot.com/_DeYYLu7P2rA/SgM_wCBvFoI/AAAAAAAAAEo/ZLRmZVMw6Dg/s1600-h/L1000018.JPG"><img id="BLOGGER_PHOTO_ID_5333176478147221122" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 400px; CURSOR: hand; HEIGHT: 225px" alt="" src="http://1.bp.blogspot.com/_DeYYLu7P2rA/SgM_wCBvFoI/AAAAAAAAAEo/ZLRmZVMw6Dg/s400/L1000018.JPG" border="0" /></a><br /><br /><br />덩어리 계살을 올리브기름, 레몬 쥬스, 케이퍼, 적은 절인 오이, 소금 후추로 양념하여 아보카도 안에 서브 하였습니다. 위에는 달걀 노른자와 흰자를 갈라 가루를 만들어 파슬리와 함께 뿌렸습니다.</div><div></div><div><br /><br /><br /></div><div></div></div><div></div><div></div><div><div><br /></div><div><a href="http://3.bp.blogspot.com/_DeYYLu7P2rA/SgM-tquTe5I/AAAAAAAAAEg/UYbXwLpbhe4/s1600-h/L1000026.JPG"><img id="BLOGGER_PHOTO_ID_5333175338020338578" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 400px; CURSOR: hand; HEIGHT: 225px" alt="" src="http://3.bp.blogspot.com/_DeYYLu7P2rA/SgM-tquTe5I/AAAAAAAAAEg/UYbXwLpbhe4/s400/L1000026.JPG" border="0" /></a><br /><br />메인코스로는 휠레미뇽에 포아그라 </div><div>(거위간)을 지져 얹고 트러플 (울퉁불퉁한 버섯의 일종)을 저며 놓았고,</div><div><br /></div><div>샬롯 (적은 양파)과 함께 팬에 지진 시금치와, 토마토위에 양념을 얹어 구운 것을 함께 서브 하였습니다.<br /><br /><br /><br /><br /></div><div><a href="http://3.bp.blogspot.com/_DeYYLu7P2rA/SgM9hdp8_bI/AAAAAAAAAEY/yGn0eKJulP4/s1600-h/L1000028.JPG"><img id="BLOGGER_PHOTO_ID_5333174028842368434" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 400px; CURSOR: hand; HEIGHT: 225px" alt="" src="http://3.bp.blogspot.com/_DeYYLu7P2rA/SgM9hdp8_bI/AAAAAAAAAEY/yGn0eKJulP4/s400/L1000028.JPG" border="0" /></a><br /><br />후식으로는 구운 알라스카. </div><div>아이스크림위에 달걀 흰자 와 설탕을 부풀려 얹고 용접용 토치를 이용하여 그을렸지요.<br /><br /><br /></div><div>그것은 아이스크림에 달걀 흰자에 설탕을 넣고 부풀려 얹은후, 용접용 토치로 그을린 것입니다. 옆에는 솜 사탕을 곁들였습니다.<br /><br /><br /><br />이렇게 큰 파티에서는 얼마나 모든 것을 잘 서브 하는 것이 힘든가를 다시 한번 느꼈습니다. 첫 코스를 두시간 전에 모두 준비하였는데 내보내기 전에는 데코레이션으로 놓은 파슬리를 여러개 바꾸어 놓아야 되었습니다. </div><div></div><div>뒤에서 음식을 준비하는 사람이 20명정도. </div><div>이 파티에서 고용된 웨이터만해도 거의 150여명. 웨이터를 지시하는 사람이 3명. 뒤에서도 대 부내가 움직였습니다. </div><div></div><div><br /></div><div><br /><br /><br /></div><div><a href="http://3.bp.blogspot.com/_DeYYLu7P2rA/SgM7yW_MlqI/AAAAAAAAAEQ/IhoS6ty0ph8/s1600-h/L1000013.JPG"></a></div></div></div>www.yongjakim.blogspot.comhttp://www.blogger.com/profile/14588510103225391116noreply@blogger.com1tag:blogger.com,1999:blog-1684357617839310342.post-57178060952408246382009-04-07T11:08:00.000-07:002009-04-07T11:24:44.051-07:00추천하는 식료품<span style="color:#990000;">이 면은 <strong>광고가 아니고</strong> 제가 써보고 좋다고 생각하는 것을 올리고 있으니 여러분도 써보고 좋다고 생각하는 상품이 있으면 알려 주시기 바랍니다.</span><br /><span style="color:#990000;"></span><br /><span style="color:#000000;"><em><strong>굴 : 고려식품 고래표 생횟굴 8oz</strong> </em></span><br /><em> </em><br />친구 명신씨의 소개로 맛 보게 된것인데, 굴의 싸이즈도 자그마한 편이고 아주 질이 좋아 싱싱한 생굴을 살 수 없는 때에 쓸 수 있는 식품. 굴젓, 굴 전 혹은 해물 파전을 만들기에 훌륭합니다.<br /><br /><br /><strong><em>유자차: 고흥 두원농혐</em></strong><br /><strong><em></em></strong><br />썰어 넣은 유자의 양이 많고, 질이 우수 한 식품. 유자차에 넣는 뿐 아니라 아이스크림에 얹어 먹을 수도 있고, 아침에 따듯한 빵 (breakfast roll) 에 버터를 바르고 잼 대신에 얹어 먹으면 그야말로 꿀맛입니다.<br /><strong><em></em></strong>www.yongjakim.blogspot.comhttp://www.blogger.com/profile/14588510103225391116noreply@blogger.com0tag:blogger.com,1999:blog-1684357617839310342.post-81380591920733133462008-12-06T00:31:00.000-08:002009-08-18T14:00:00.251-07:00한국일보 연재 기사<strong>"맛의 여행" 매주 목요일, 푸드면</strong><br /><br />여러나라를 다니면서 경험하는 일, 먹어보는 음식과 만나는 사람들에 대한 이야기를 엮은 것입니다. 신문 전 페이지에 (아래 광고 부분을 제외한) 사진과 함께 나는 기사이기 때문에 블로그에 올리지는 않습니다.www.yongjakim.blogspot.comhttp://www.blogger.com/profile/14588510103225391116noreply@blogger.com0tag:blogger.com,1999:blog-1684357617839310342.post-28643303683976186952008-12-05T12:45:00.000-08:002009-05-10T20:31:33.213-07:00아르헨티나의 부에노스 아이레스<a href="http://2.bp.blogspot.com/_DeYYLu7P2rA/SduTC0sRQsI/AAAAAAAAAEI/PyFI9Zr6vAM/s1600-h/Avenida+9+de+Julio.jpg"><img id="BLOGGER_PHOTO_ID_5322009061381718722" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 304px" alt="" src="http://2.bp.blogspot.com/_DeYYLu7P2rA/SduTC0sRQsI/AAAAAAAAAEI/PyFI9Zr6vAM/s400/Avenida+9+de+Julio.jpg" border="0" /></a><br /><div><a href="http://2.bp.blogspot.com/_DeYYLu7P2rA/SddgJ61tO4I/AAAAAAAAADg/YLNuSREtoe8/s1600-h/Avenida+9+de+Julio.jpg"></a><br /><br /><div><a href="http://2.bp.blogspot.com/_DeYYLu7P2rA/Sddd3moO0TI/AAAAAAAAADY/UUWgmbDxZoM/s1600-h/Circulo+Militar.jpg"><img id="BLOGGER_PHOTO_ID_5320824694605009202" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 231px; CURSOR: hand; HEIGHT: 137px; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_DeYYLu7P2rA/Sddd3moO0TI/AAAAAAAAADY/UUWgmbDxZoM/s200/Circulo+Militar.jpg" border="0" /></a><br /><br /><br /><div><a href="http://1.bp.blogspot.com/_DeYYLu7P2rA/Sddcti_d_1I/AAAAAAAAADQ/lKZCvfzi88M/s1600-h/MG-BA.JPG"></a><br /><br /><br /><br /><div><a href="http://1.bp.blogspot.com/_DeYYLu7P2rA/SddXDy3kF6I/AAAAAAAAADI/o2vIgbJhm-g/s1600-h/MG-Park.JPG"></a><br /><br /><br /><br /><br /><div><a href="http://3.bp.blogspot.com/_DeYYLu7P2rA/SddWAumnFYI/AAAAAAAAADA/SGajxYn2CCo/s1600-h/Plaza+de+Mayo+(2).jpg"><img id="BLOGGER_PHOTO_ID_5320816055271495042" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 200px; CURSOR: hand; HEIGHT: 130px" alt="" src="http://3.bp.blogspot.com/_DeYYLu7P2rA/SddWAumnFYI/AAAAAAAAADA/SGajxYn2CCo/s200/Plaza+de+Mayo+(2).jpg" border="0" /></a> <strong><span style="color:#cc0000;">아르헨티나의 부에노스 아이레스</span></strong><br /><strong><span style="color:#cc0000;"></span></strong><br /><span style="color:#000000;">부에노스 아이레스에서 한달을 보내고 돌아 왔습니다. 이 일을 저지르게 만든 사람은 독일 친구 마리아네. 작년 12월 초에 그 친구가 아르헨티나로 떠나기 바로 전이었습니다. 자기는 겨울마다 가서 3달을 지낸다고 하였습니다. 항상 얘기를 들어 가보고 싶었는데, 늦추지 말고 나도 한번 가볼까 하는 호기심이 샘 솟듯이 일어 났지요. 한달을 망설이다가 (용기 어디갔어?) 마리아네가 떠나기 </span></div><br /><div><span style="color:#000000;">전에 그곳에 도착 하기로 하였습니다.</span><br /></div><br /><div><br /><span style="color:#000000;">가기 전부터 그곳은 남미에 있는 빠리라는 말을 많이 들었지요. 범죄를 조심하라는 말을 많이 들어 컴퓨터도 갖고 가지 않은 것은 물론 짐도 최소로 줄이고 목걸이, 귀걸이 등도 간단한 것만 챙겼습니다. 그런데 또 다른 사람들 얘기를 들으니, 좋은 데 다니면 아주 세련된 사람들이 많으니 멋을 맘껏 부리라고 하더군요. </span><br /><br />스페인 말을 모르니 그것이 제일 불편하게 생각되었습니다. 2월 말은 아직 더웠습니다. 가만히 있어도 땀이 줄줄 흐르는 뉴욕의 여름 더위와 다를게 없더군요. 단 그곳은 어디를 가나 거리에는 가로수가 있어 그늘만 밟으며 다닐 수 있다는 것이 큰 장점입니다. </div><div></div><div>남의 집에 방을 하나 빌리는 하숙집 (home-stay) 을 찾다가, 마리아네가 찾아 준 방이 다섯있는 여관에 방을 하나 얻었습니다. 간단한 음식을 해 먹을, 부억을 함께 쓸 수 있다는 것이 마음에 들었지요. 한달을 매일 나가 먹을 수도 없고. 이태리계의 아르헨티나 남자와 부인은 독일 여자라는 말을 들으니, 깨끗한 것이라는 생각이 들었습니다.<br /><br />부에노스 아이레스는 얘기 듯던 대로 참 아름다운 인상을 받았습니다. 푹푹 찌는 여름 날씨에 숨이 막힐 지경이었지요. 인터넷에서 본대로 여관은 옛날집을 센스있게 개조한 것이라 마음에 들었습니다. 살바도르라는 주인 남자가 직접 개조 하였다고 하였습니다. 치과의사 자격증 까지 따고는 그일이 마음에 들지 않아 집어치운 사람. 곱슬거리는 머리에 장난꾸러기라고 써 붙인 얼굴은 예술가의 인상이지 치과의사는 아니었습니다. 부인, 클아우디아는 독일에서 무대의상 디자인을 한 사람. 지금은 탱고 춤을 위한 의상을 만든다고 하였습니다.<br /><br />짐을 풀고 그날 저녁은 한달 동안 가서 일을 하기로한 레스토랑에 가서 저녁을 먹기로 하였습니다. Gran Bar Danzon 은 Recoleta라는 동네가 좋은 곳에 위치 하였습니다. 그 세련된 내부는 뭐 뉴욕 소호에 있는 것이나 다름이 없었습니다. 키가 크고 몸집이 둥실둥실 하리라고 상상했던 쉐프 Martin Arrieta 는 키도 자그마하고 날씬한 남자였습니다. 그는 부에노스 아이레스에서 손 꼽히는 재주 있다는 사람이니 그의 음식에 기대를 잔뜩 하였지요. 혼자 왔으니 카운터에 자리를 잡고, 고기로 유명한 나라에 왔으니 고기를 시키기로 하였습니다.<br /><br />남자들이 좋아할 큼직한 고기 덩어리 옆에는 자그마한 야채 타트(적은 밀전병에 속을 채워 익힌것) 가 놓여졌고 지진 토마토가 곁들여 있었습니다. 한 조각 잘라 입에 넣은 지진 고기는, 음......정말 연하고 맛이 있었습니다. 바삭거리는 껍질이 얇은 타트가 혀에 닺자 와....하는 소리가 새어 나왔습니다. 따끈하고 말랑거리는 속에 들은 채친 호박, 베이콘과 마른 토마토의 짭짤한 맛이 어울렸습니다. 다 못 먹을 줄 알았던 고기도 싹 먹어치우고 나니, 벼르고 있었던 후식은 도저히 먹을 생각을 할 수도 없었습니다. 그런 레스토랑에서 일할 생각을 하니 너무나 기뻤습니다.<br /><br />관광뻐스를 타고 둘러본 부에노스 아이레스는 빠리 같기도 하고, 스페인의 수도 마드리드 같기도 하였습니다. 웅장한 옛 건물, 쭉 뻐친 대로, 거리마다 있는 가로수, 곳곳에 흩어져 있는 아름다운 개인주택이 아름다웠습니다. 특히 중심지 여기저기 있는 수 많은 공원이 눈에 뜨이더군요. 지금은 경제적으로 별로 부유하지 못하지만 한 때 얼마나 전성기를 누린 곳인지 알수 있었습니다.<br /><br />한가지 바랄게 있다면-거리가 좀 깨끗해 진다면....! 하는 것. 아무도 지키지 않는 개 똥을 치워야 하는 법을 좀 지켰으면 하는 것이었지요.<br /><br />사람들 인심이 좋고, 친절한 반면 갖고 다니는 가방은 약간 조심을 하는 것이 바람직 합니다. 값진 시계나 보석을 내 보이는 것은 주의를 요합니다. 하지만 좋은 동네, 고급 카페나 레스토랑에가면 세련된 사람들이 세계 어느 대도시에 조금도 뒤지지 않지요. 남자들이 쟈켓이나 넥타이를 매어야 한다고 우기는 곳은 없지만 얼마든지 멋을 부릴수 있는 곳이 부에노스 아이레스 입니다.<br /><br /><br /><strong>이 곳의 음식</strong><br /><br />먹어 볼만한 음식은 주식이요 간식인 엠파나다 (empanadas). 다진고기, 닭고기, 야채 혹은 치즈들을 넣고, 커다란 만두 같이 만들어 구운 음식. 밀가루 반죽으로 만두피를 만들기도 하고 옥수수 가루를 섞어 만들기도 합니다. 고기는 숫불구이로 많이 먹는 스텍뿐 아니라 꼬들거리는 맛이 있는 콩팥도 이곳 사람들이 즐겨먹는 음식.<br /><br /><span style="color:#cc0000;"><strong>부에노스 아리레스에서 가볼만한 레스토랑</strong></span><br />인터넷으로 메뉴를 볼수 있음. 값은 $ 표시가 되어 있지만 peso (아르헨티나의 돈) 입니다. 달러와 페소의 가치가 동일 했을때 표시하기 시작한 제도가 그대로 남아 있기 때문.<br /><br /><strong>GRAN BAR DANZON : 저녁만 영업. 현대적인 음식. <a href="http://www.granbardanzon.com/">http://www.granbardanzon.com/</a> </strong></div><strong></strong><br /><div><strong>SUCRE: 현대적인 음식. 특히 쇠꼬챙이에 끼워 구운 돼지고기가 별미</strong><br /><strong></strong><br /><strong>BAR URIARTE: 점심때 먹을 수 있는 샌드위치가 특히 좋다. 뉴욕의 소호 같이 운치 있는 </strong><strong>동네에 있어, 구경하다 들리기에 안성마춤. </strong><br /><strong></strong><br /><strong>JUSTO CORRIENTES: 좀 비싼 것이 흠이지만 항구 (Porto Madero)에 있어 밤 경치가 그만. </strong><strong>전형적인 그릴 음식이 좋다. 그릴에 익힌 스텍, 콩팥요리가 좋음.</strong><br /><strong></strong><br /><strong>SUDESTADA:감칠맛나는 태국요리집 점심 때엔 음료수 까지 포함된 fixed menu 가 </strong><br /><strong>좋다. 저녁 값은 비싸지만 양이 커서 나누어 먹을 수 있는 곳.</strong></div><div><strong></strong></div><div><strong></strong></div><div><strong></strong></div><br /><div><strong></strong></div><div><strong>LA COCINA: Avenue Pueyrredon 1508 (Santa Fe 에서 멀지 않음)주로 take-out food. Catamarquenas 지방의 empanadas </strong>를 맛볼수 있는곳. 옥수수로 만든 밀전병이라 부드러운 감이 좀 덜 하지만, 속을 맛 있게 만드는 곳.</div><br /><div></div><div><strong>HAVANA (coffee shop): 유난히 맛이 있는 커피를 마실수 있고 알파호레스 (alfajores)</strong><br /><strong>라는 말랑거리는 과일잼이나 설탕과 크림 섞은 속을 넣은 과자</strong> <strong>를 맛 볼수 있는 곳.</strong><br /><strong></strong><br /><strong>가볼만한 박물관 중의 하나</strong><br />MUSEO FORTABAT: 아르헨티나 화가들의 좋은 작품이 많은 곳. </div><div> </div><div></div><div></div><div></div><div></div><div>부에노스 아이레스 <strong>새내관광 Travel Line 4393- 900</strong></div><div><strong></strong>예약을 한 후에 지정한 날자에 Quintana 591 번지 앞에서 만남 $16</div><div></div><div></div><div></div><br /><div><strong>깨끗하고 친절한 여관 (장기간 있기에 적합)</strong><br /><strong>LA CASA 1126 <a href="http://www.picasaweb.google.com/lacasa1126">www.picasaweb.google.com/lacasa1126</a> </strong><br /><strong>전화 +54 11 4964 1913</strong><br /><strong>이메일: <a href="mailto:lacasa1126@yahoo.com.ar">lacasa1126@yahoo.com.ar</a></strong><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /><strong></strong><br /></div><strong></strong></div></div></div></div>www.yongjakim.blogspot.comhttp://www.blogger.com/profile/14588510103225391116noreply@blogger.com2