(여러분 = Everyone, 오랜만이다= Long Time No See! (or It’s been a long time))
To be honest, it’s really been a long while since I made my last appearance. While rushing through my assignments and work-related matters, I have been craving for some yummy Korean foods these days.
As the weather is getting colder, shall we take a look at what’s best to have during this season to keep ourselves warm?
Wintertime kimchi-making is known as “gimjang”. It is the time where Korean households prepare and store lots of kimchi for the coming winter months. What’s most important part in gimjang is the storing of its final product.In the past, special holes were dug to bury and cover the kimchi jars with straw mats to allow proper fermentation. But nowadays, most Korean households have two refrigerators, of which one is used exclusively for kimchi storage.
Thing to take note for Gimjang Kimchi: It is best kept at 0oC with minimal temperature fluctuation.
Although it can be eaten throughout the year, like kimchi, manduguk is especially favored during the cold season and is traditionally served on New Year’s Day.
How to enjoy your manduguk?
Here’s how you do it: Enjoy your manduguk with gimjang kimchi or mul-kimchi (watery kimchi)
That’s not all…Second part of the yummy Korean food is on the way~~~
Source: Visit Korea website (Images & Information) and Life in Korea (Images)