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[KFood] Recommended Refreshing Summer Foods

KFood 4:53:00 PM

Summer in Korea is in full force, bringing with it muggy weather and bouts of heavy rain. As temperatures rise, people try to escape the heat by heading to the beach, the swimming pool, or air-conditioned cafes and malls. In Korea, however, staying healthy and cool during the summer is all about what you eat. Many Koreans try to beat the heat and counteract summer fatigue by eating cool dishes, as well as warm, healthy foods that are known for their restorative powers. Keep reading to find out exactly which foods to eat to restore your strength and refresh your spirit Korean style!

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Samgye-tang (삼계탕)

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The hottest days in Korea are from early July to mid August. This period is called ‘sambok deowi,’ or ‘the heat of sambok.’ ‘Sambok’ refers to the hottest days in Korea according to the lunar calendar and is further broken down into: chobok, the beginning period; jungbok, the middle; and malbok, the tail end of the summertime heat.

Since samgye-tang (ginseng chicken soup) is packed with nutritious ingredients, it is widely known for its restorative properties. The dish is prepared by taking a young chicken and stuffing it with garlic, rice, jujube, ginger, licorice root, and other herbs. The ingredients are then boiled together and served up in a delicious broth. Some restaurants even offer variations of the traditional samgye-tang, allowing you to add different ingredients according to your personal taste. One bowl of samgye-tang is typically priced somewhere between 10,000 and 13,000 won.

Fusion-style samgye-tang has been gaining popularity with more and more restaurants cashing in on the trend. At fusion-style samgye-tang restaurants, you’ll be able to find new additions to this classic dish ranging from abalone and wild ginseng to perilla seed powder or even green tea. Fusion samgye-tang is a bit more expensive than regular samgye-tang and can cost anywhere from 15,000 to 30,000 won, depending on the ingredients. If you don’t mind paying a little more, fusion-style samgye-tang is a great way to reenergize and experience a new take on a classic Korean dish.

There are two main schools of thought in Korea when it comes to summer foods. Many Koreans eat cool dishes (chilled noodles, etc.) to try and cool off, but there are also many people that eat hot foods full of nutrition to combat fatigue. This idea of ‘Yi Yeol Chi Yeol’ (fighting fire with fire) is derived from the principles of traditional Korean medicine. Originally, the term was used to refer to a medical treatment for curing colds in which a feverish patient’s body was kept as warm as possible in order to release the heat from the body. In the spirit of ‘Yi Yeol Chi Yeol,’ fight heat with heat and rejuvenate yourself this summer by indulging in a big bowl of samgye-tang.

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Jjimdak (찜닭)

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Not to be forgotten is the other favorite summertime chicken dish – jjimdak. Jjimdak is a mixture of chicken, hot peppers, mushrooms, carrots, and other vegetables served in a savory, sweet-and-spicy, soy sauce-based broth. Jjimdak is characterized by its spiciness, so it is often paired with a side of dongchimi (radish water kimchi), which helps neutralize some of the spice.

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Naengmyeon (냉면)

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Naengmyeon, a buckwheat noodle dish, is perhaps one of the most beloved summer foods in Korea. Surprisingly, naengmyeon first appeared as a seasonal dish that was eaten only during the winter months in North Korea. The North Korean style noodles, Pyeongyang naengmyeon and Hamheung naengmyeon, are now famous throughout the entire country and can be found in almost any neighborhood. The biggest difference between Pyeongyang naengmyeon (mul-naengmyeon) and Hamheung naengmyeon (bibim-naengmyeon) is the way in which they are served; Pyeongyang naengmyeon is served in a chilled broth, while Hamheung naengmyeon comes topped with spicy red chili sauce. Naengmyeong dishes are usually garnished with sliced beef, a boiled egg, cucumbers, and pears.

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Naeng-kong-guksu (냉콩국수)

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Another good dish for those who may have lost their appetite due to the heat isnaeng-kong-guksu, which is noodles in cold soybean soup. The soup is made by soaking cooked soybeans in cold water and then grinding them up with a millstone. Noodles are added and often topped with slices of cucumber, boiled egg, and tomato. For taste, you can add some sugar or salt. Full of protein, this savory dish is particularly invigorating on hot, humid days.

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Kimchi-mari-guksu (김치말이국수)

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No matter the season, one cannot talk about Korean food without at least mentioning kimchi. In summer, many people cool off with a big bowl of kimchi noodles, which are made from an icy mixture of kimchi broth and meat broth. Simply replace the noodles with rice and you get kimchi-mari-bap, another summer dish sure to help you keep cool.

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Chogye-guksu (초계국수)

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In addition to samgye-tang there is yet another chicken dish that takes center stage as the temperatures climb. This dish is none other than chogye-guksu, noodles served in a chilled chicken broth flavored with vinegar and mustard and topped with shredded chicken.

Chogye-guksu (‘cho’ meaning vinegar and ‘gye’ meaning chicken) was once a special winter treat enjoyed in the Hamgyeong-do and Pyeongan-do of North Korea. Nowadays, the dish is a popular summertime treat enjoyed by people all across the nation. Made of lean chicken, medicinal herbs, noodles, and fresh vegetables, chogye-guksu boasts a simple, yet strong flavor and a distinctive smell.

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Memil-guksu (메밀국수)

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Another popular food in Korea is memil-guksu (buckwheat noodles), which are served cold as ‘mak-guksu’ or hot as ‘jang-guksu.’ In the summer, the most popular buckwheat noodle dish is memil mak-guksu, in which noodles are placed in a kimchi broth with cucumbers, kimchi, vegetables, and meat and mixed with red chili paste. Another favorite dish is memil-soba, in which the noodles are served with a soy based-broth dipping sauce that is flavored with ground radish, scallion, and horseradish.

Many people may be familiar with ‘soba,’ the Japanese word for buckwheat noodles, but there is a slight difference in the way that memil-guksu and soba are made and eaten. The broth for the Korean memil-guksu is made mostly of dried anchovy, while the broth for Japanese soba is made with dried bonito flakes. Another main difference is that Korean memil-guksu is served in a broth, while the noodles and broth of the Japanese soba are served separately.

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Bingsu (빙수)

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In Korea, the most popularly enjoyed summer dessert is not ice cream, but bingsu. Bingsu is a dessert made of ice chips topped with red beans, fruit, rice cake, sweetened milk, ice cream, and fruit syrup. Rather than just the original pat-bingsu(bingsu with red beans), a wide array of bingsu like fruit bingsu, mango bingsu, green tea bingsu, and coffee bingsu has become more popular these days. In summer, Korea becomes heaven for bingsu lovers as most cafes, bakeries and fast food restaurants sell a variety of bingsu!

One of the places known for preserving the original flavor of bingsu is café Meal Top. The café prides itself on its quality ingredients and makes its bingsu using fresh cooked red beans instead of pre-packaged beans and real fruit with no artificial ingredients. The Osulloc Tea House in Myeong-dong is another recommended bingsu café and is famous for its mouth-watering green tea bingsu and green tea ice cream.

If you're not a fan of red beans, have no fear. There are plenty of bean-free bingsu variations. Gami, which opened in 1975, offers a delightfully sweet strawberry bingsu and a watermelon bingsu sweetened with condensed milk.

The quiet teahouse Suyeonsanbang, located in the former residence of novelist Lee Tae-jun, offers sweet pumpkin bingsu. While this bingsu does contain red beans, it is also topped with generous chunks of sweet pumpkin, making for a mild taste that it particularly popular among the teahouse's female clientele.

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[full credits to Korea Tourism Organization]

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[Short Diary] Bye Jutting Jaw, Now I Can Live Happily

Korean Two Jaw Surgery 7:00:00 AM

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[Get to Know] Korean Face Contouring - Cheekbone Reduction

Get to Know 9:00:00 PM

Wonjin Plastic Surgery Cheekbone Reduction is about fracturing the cheekbone / zygoma and push it back after carefully trimmed and rotated to get rid of the protruded cheekbone, resulting a slimmer and natural face line. Many patients are worried of sagging cheeks that might appears after the surgery but it will only happen if during the surgery, they desquamated the skin too much but didn't fix the bone properly. At Wonjin Plastic Surgery, we don't desquamate skin but we make a little incision inside mouth and fix the front cheekbone as well as side cheekbones.

짱이뻐! - Korean Face Contouring - Cheekbone Reduction

The cheekbone surgery is well known as a difficult surgery so a very skillful plastic surgeon would be needed to do the surgery. It is very difficult to fix the bone's curved surface accurately so most of plastic surgeons just fix one side's bone or even not fixing them at all, that's what makes the sagging cheeks appear after surgery. Wonjin Plastic Surgery' plastic surgeons do the incision inside mouth and have double fixation to the bone, so there will be no sagging cheek in the future.

Read: Korean Best Face Contouring, 3D Zygoma Reduction Surgery

Until now there are three generations of Cheekbone Reduction existed at Wonjin Plastic Surgery and here is the latest technology, 4th generation of Cheekbone Reduction, called I-Quick Cheekbone Reduction which provides even more dramatic effect and lifting effect at the same time. The fraction of cheekbone in L shape with minimum incision using 3D HD endoscope pushes it in the bone, allows natural fixation of bone and muscle.

According to patients preference, there are three fixation method can be chosen: Natural Adhesion Fixation Method, Fixation Pin Method, and Absorbable Pin Fixation Method. But will it be okay without fixation pin? Yes. It won't break even without fixation pin. There are big muscle, masseter muscle and fat tissues inside cheekbone. I-Quick Cheekbone Reduction Surgery allows a strong natural adhesion of shifted cheekbone with surrounding muscle and fat tissue, which will not move or break even without fixation pin.

With I-Quick Cheekbone Reduction at Wonjin Plastic Surgery, a minimum incision would be made using 3D HD endoscope, allows you to have minimal swelling and bruise, and it means the recovery period is shorter compared to other surgery. So it's really recommended to choose this procedure for those who are concerned about long recovery period. But even though the surgery is fast you still have to check how much know-how the clinic has, or how good the medical team's teamwork is. Meet Wonjin Plastic Surgery's Face Contour Exclusive System and achieve your dream now!

Wonjin Plastic Surgery's I-Quick Cheekbone Reduction is recommended for those who:

Have strong facial impression due to protruding cheekbone

Have square face line due to protruding of side cheekbone

Have big face size and wish to reduce the size

Have asymmetric left and right cheekbone size

Have shade on face due to big cheekbone

Wish fixation pin to be not shown on X-ray

Want fast surgery and fast recovery cheekbone reduction surgery

More information can be found here!
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[Short Diary] Satisfied With The Result Of Eyelid Surgery Korea

[KFood] Recommended Refreshing Summer Foods

[Short Diary] Bye Jutting Jaw, Now I Can Live Happily

[Get to Know] Korean Face Contouring - Cheekbone Reduction

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