Samgyetang(summer)

Basic Info
Samgyetang is a variety of Korean soup, which primarily consists of a whole young chicken and Korean ginseng.

                                                                                    History
Samgyetang has long been the most favored invigorating food of Korea, particularly in summer.They are called ‘three Boks,’ covering the hottest days in Korea. During these periods, people sweat heavily and lose their appetite, thus easily falling into nutrition deficiency. To overcome the sultry season, Korean ancestors had cooked and enjoyed samgyetang since the early days, and the tradition has continued to the present day.In Chinese culture, similar to Korean culture, it is believed that this soup can prevent illness. The one main difference is that in Chinese culture, ginseng is not consumed when one is sick because it is believed that the ginseng will trap the sickness within the person. In Contemporary, Korea start import Samgyetang to China and Japan. It because Samgyetang is fit on Asian’s appetite and forein people also hear that effectiveness of Samgyetang.

Purpose
samgyetang can cure common sickness and prevent physical ailments . Proteins, minerals, and hormones of the chicken mixed with the beneficial properties of Samgyetang makes it a revered culinary item in Korea. Samgytang has high nutrient content is eaten to regain the loss of stamina in the summer heat

Experience
On one summer day my dad took me to the Samgyetang restaurant. It is traditional for all Koreans to eat this food and relieve summer heat. According to my dad eating something hot was supposed to cool our body temperature. I didn't believe him. How is eating boiled chicken instead of freezing ice cream supposed to cool us off? But when I put a spoonful of Samgyetang my dad was right. With every drop of my sweat dripping on my face I felt relived.

Sellongtang (Winter)

Basic Info

Seolleongtang is a Korean soup made from ox bones during the winter. Seasoning is generally done at the table according to personal taste by adding salt, ground black pepper. In other word seolleongtang is Ox bone soup.

                                                                                    History

In the Joseon Dynasty, Koreans regularly made nationwide sacrifices to their ancestors. The nationwide sacrifice was called Seonnongje King SeongJong had visited the sacrifice himself, and had eaten a meal with the people of Joseon. In order to increase the food supply in Joseon, King Seongjong ordered them to invent dishes that could feed the maximum number of people using the least amount of ingredients, and seonnongtang (tang meaning "soup") was one of these . Sellongtang orient from korea and all the ingredients can find easily around of Korea, many of Korean food has similar food with Japan or China but Sellongtang is only exist in Korea. These days people eat it for their health, enjoy        anytime. In contrast, people in Joseon could eat Sellongtang only Sennongje day.   

Purpose
Sellongtang has full of protein, vitamin and calcium. It prevent osteproposis. And spring onion in the sellongtang make blood clear and heated our body to eliminate waste matter from system.

Experience
 I often eat the Samgyetang with my family. every time i eat the Samgyetang it has diffterent taste depend on how much i put the salt in it. It was very interest to me. And when i have fever or carsick, Sellongtang made me feel better.

Naengmyun (Summer)

Naengmyun

Naengmyun,meaning "cold noodles" is a Korean noodle of long and thin handmade noodles made from the flour and starch of various ingredients like buckwheat, potatoes, sweet potatoes etc. Varieties with ingredients such as seaweed and green tea are available. According to the 19th century documents of Dongguksesigi, it has been made since the Joseon Dynasty.

History

Originally a delicacy in northern Korea, especially in the cities of Pyongyang. Raengmyeon became widely popular throughout Korea after the Korean War. They have different way to eat between North and South Korea. North Korea never cut the noodle when they eat the Naengmyeon because noddle is symbol of anima. Naengmyeon, the traditional summer dish favored by Koreans, which have the best climate to grow buckwheat. People used to eat naengmyeon during the winter time because there was no refrigerator to cool the Dongchimi soup, one of the main ingredients, and to make it icy. But since refrigerator invented people eat it as a summer food. Although there is no clear record regarding the origin of naengmyeon, historical researchers, , people enjoyed Naengmyun since Joseon Dynasty. Naengmyeon was a food that both royals and commoners loved. A record shows that naengmyeon was served in a spring feast at the palace both in 1848, the 14th year of Hunjong’s reign, and in 1873, and the 13th year of Gojong’s reign. Especially, Gojong, who was the 26th king of the Joseon Dynasty, is known to have been a huge fan of naengmyeon. He enjoyed naengmyeon sweetened with pear and pine nuts for supper every night. One of the main items that made naengmyeon one of the most popular food in Korea was a refrigerator. It became very popular nationwide because people started to enjoy icy naengmyeon, even during the summer. In addition, the Korean War in 1950 was another event led to the proliferation of Naengmyeon throughout the peninsula. Back then, people in the northern regions enjoyed naengmyeon, but those who ran away from the communist regime in North Korea brought naengmyeon to the south. As the restaurant industry grew in the 1970s, it became one of the most popular food in Korea.

Purpose

naengmyeon is nutritious enough to serve as a meal. Buckwheat, a main ingredient of naengmyeon, is rich in protein and vegetable fat and contains three times more vitamin B1 and B2 than rice does. In addition, it is abundant in amino acids, and especially, it provides more essential amino acids, such as tryptophan, threonine, and lysine, than any other grain.it also prevents hypertension and constipation and contains rutin. When naengmyeon is severed, it always comes with a boiled egg cut in half. The reason for this is that eggs prevent the stomachache associated from eating buckwheat on an empty stomach. Thus, it would be better to eat the egg garnish first. Also, hot mustard neutralizes the cold nature of naengmyeon, and the vinegar kills colon bacteria.

Experience
Recently I have tasted Naengmyun with my team while we were in Insadong. The cool soup that was perfectly salty quenched my dry throat and chewy noodles were dancing on my tongue. The weather was warm that day and Naengmyun was very appropriate food to eat : p 

Donchimi (Winter)

Basic Info:

Dongchimi is a variety of kimchi made of daikon, cabbage, scallions, green chili, and ginger. It is made by soaking the ingredients in brine during winter. Dongchimi is different from other types of kimchi, because it is stored in water and it is like a soup. Dongchimi originated in Pyongyang and it is similar to all other variations of kimchi in the way that dongchimi was a great way to keep vegetables fresh for a long time.

History:

Spicy Dongchimi

During the Chosun dynasty, the records show that there were no red peppers in Korea yet. Therefore, dongchimi is a prime example of a salt-seasoned kimchi that was made before red pepper came to Korea. This also shows how trade between Korea and foreign countries allowed Korea to develop a large portion of its traditional food, because most of them used red peppers as the main ingredient. Dongchimi are still popular today, and it is one of the common types of kimchi that you can find in modern day Korea.

Purpose:

Dongchimi was usually eaten with other Korean foods, because it helped with digestion. It is also said that dongchimi helped soothe sulfur poisoning during winter times, when Koreans used coals to heat up their houses. People also ate dongchimi when they were sick, because it provided them with vitamins, which helped them recover faster. Dongchimi was not only a delicious food for Koreans, but it also had many medical uses.

CCOT:

One thing that changed over time is that back in the old days, dongchimi was mostly eaten in winter time, but in modern day, it is eaten during summer time to endure the heat.

Experience:

Dongchimi was cool, spicy and fresh for me. Unlike other side dishes, I think that dongchimi is nutritious enough to be a meal on its own. However, I strongly recommend that you eat dongchimi with greasy and warm foods, because it really improves the overall taste of the meal.