酒道樂 The Pleasures of Korea’s Traditional Liquors and Foods
HAPPY F&C FOUNDATION
Nature Alcohol (酒) and food (食) imbued with the flavors and history of Korea Here, the traditional liquors of Korea—created by the hands of devoted master brewers according to recipes and philosophies passed down through generations—are transformed into cocktails that suit more modern tastes. To complement these cocktails, we also offer recipes for unique Korean snack foods, known for their subtle, yet deep flavors. All of the ingredients used are produced in the beautiful land of Korea.
Three Themes, Nine Traditional Alcohols, Nine Dishes We will introduce nine cocktails created with seven traditional alcohols and beverages from each region of Korea under three themes: Nature, Tradition, and Modernity. Under each theme, you will find a brief introduction to the three types of Korean snack foods, prepared using regional specialties and traditional Korean cooking techniques.
Tradit i on
Mo de r nit y
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NATURE
The sound of clattering steps at the beginning of rice planting season, looking forward to the harvest. The harvested rice is ground to create malt, which is then fermented to make alcohol. Although the jars of alcohol are carefully tended from morning to evening, it is still the sun, rain, wind, moonlight, and energy of the land that determines the final taste. Gosoriju is brewed by the winds of Jeju Island; Sogokju absorbs the wild aster that covers the fields; and Solsongju is infused with the clean energy of the pine tree needles of Jiri Mountain.
By cooking the rice they harvested the previous year, mothers give gifts from the heart, made by their own hands. They hope that the Earth has blessed them with a particularly delicious crop of rice. In each region, there is a different dialect, different way of living, and different view of nature. And the food and drinks from these regions each have their own unique taste.
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Gosori Citron Shrub Hansan Ginger on the Rocks SOL Tonic 08
Spicy Herb Mackerel Sashimi Japanese Halfbeak Sashimi Garnished with Oriental Pickling Melon Chopped Beef and Octopus Tangtangyi Seasoned with Pine Nut Sauce
Gosori Citron Shrub When added to Gosoriju, citron and lemon add the freshness of tangerines, which Jeju Island has in abundance, highlighting how the region’s alcohol reflects the taste of the Jeju people.
Taste This is a refreshing cocktail (about 15~20 percent alc/vol) that offers a hint of the familiar flavor of citron and the refreshing bite of carbonation.
Food Matching Sliced Raw Fish Fillet and Grilled Fish
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1. First, put the brown sugar in a glass, and then, to get the sour taste of lemon juice, crush a lemon wedge with a spoon and place the wedge in the glass.
2. Fill the glass roughly three-quarters full with ice. Then, pour in Gosoriju and tonic water and stir.
3. Add citrus jam on top.
Gosoriju_45ml
Nature | Cocktail
Gosoriju_Jeju Along with Andong and Gaeseong, Jeju Island is one of the three regions most closely associated with traditional Korean liquor, known as “soju.” Gosoriju, which originated on Jeju, got its name from the word in the Jeju dialect for soju distiller, “Gosori.” It is a gayangju (home-brewed liquor) commonly made on Jeju, but each household has its own recipe. This traditional soju, brewed with millet, has an alcohol content of 40 percent alc/vol.
Lemon wedge_ 3ea Brown sugar_2tsp Citrus jam_1tsp Tonic water_10ml Crushed ice_moderate amount *Shrub: cocktail made of sweet and sour syrup, sugar, and the juice or rinds of citrus fruit.
Hansan Ginger on the Rocks Sogokju has a relatively low alcohol content of 18 percent alc/vol, which is why it quickly loses its rich, unique flavor when mixed with too many ingredients. This cocktail complements the ginger-like flavor of Sogokju with sliced ginger and ginger ale.
Taste The sugar content of ginger ale with the perfect amount of carbonation offers a nice balance to the natural piquant flavor of Sogokju.
Food Matching Pine nuts, walnuts, and traditional Korean sweets
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1. Thinly slice ginger and place slices in a glass.
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2. Fill the entire glass with ice cubes and pour in ginger ale and Sogokju.
Nature | Cocktail
Hansan Sogokju_Seocheon, South Chungcheong Province With a history of over 1,500 years, Hansan Sogokju is known as Baekje’s oldest liquor. It is a refined rice wine made with glutinous rice, to which chamomile and ginger is added to create
Hansan Sogokju_45ml
a delicate flavor. Its sweet taste has earned it the nickname “cripple alcohol,” referring to
Ginger ale_45ml
its deceptively strong nature, which makes people who drink it soon unable to walk without staggering.
Sliced ginger_10ea Ice cubes_moderate amount
SOL Tonic This heavy traditional alcohol is recreated here as a lighter, smoother drink by adding gin and tonic to the recipe, making it an easy drink to mix. The tonic water adds a refreshing twist to Solsongju, and the rosemary adds a fragrant aroma similar to the scent of pine. A great summer cocktail, hinted at by its name, “SOL,” the Spanish word for “sun.”
Taste This is a cocktail with a strong flavor and the refreshing taste of pine and rosemary.
Food Matching Fish sashimi and light meat dishes, such as jokpyeon (cow feet jelly) and bossam (boiled pork wrapped in napa cabbage leaves)
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1. Pour Solsongju and tonic water in a glass.
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2. Garnish with rosemary.
Nature | Cocktail
Solsongju_Hamyang in South Gyeongsang Province Gayangju (home-brewed liquor) was created some 500 years ago by the Hadong Jeong clan. In particular, traditional Korean Solsongju is said to have been consumed as a medicinal alcohol due to its deep flavor. Park Heung-Seon, a 16th-generation clan member, reinterpreted
Solsongju_30ml
this drink by adding a delicateness to the recipe with a modern twist without sacrificing the
Tonic water_90ml
deep taste of the original Solsongju.
Rosemary
Spicy Herb Mackerel Sashimi A bite of spicy herb mackerel sashimi fills the mouth with the flavor of herbs, and as it is made with live mackerel preserved in fruit salt and spicy sashimi sauce, there is no fishy smell. The pickled bbiddubbari, served on the side, is made with fragrant wild greens that are available for only one week every spring in Pyeongchang, Gangwon Province.
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1. Remove head and intestines of live mackerel, cut meat from bone and wash.
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2. Cut lemon and orange peels into slices 3mm thick, then mix with salt and green tea leaf evenly in a bowl to make fruit salt.
3. Let the mackerel soak in the mixture for 45 minutes, then wash under running water. 4. Mix ingredients for sushi sauce, place mackerel in sauce and let soak for 45 minutes. 5. Remove fish from the mixture, soak up excess moisture from the fish, and remove fish bones and scales and slice fish into 3mm pieces.
Nature | Korean snack food
6. Chop pickled bbiddubbari and place on top of sashimi.
[To make 140 pieces of sashimi] 10 live mackerel, moderate quantity of pickled bbiddubbari Fruit salt – 1kg salt, 1 lemon, 1 orange, 1g green tea leaf Sushi sauce – 1kg vinegar, 1kg cooking wine , 15g kelp, 5g sugar
Japanese Halfbeak Sashimi Garnished with Oriental Pickling Melon Japanese halfbeak sashimi is high in protein and low in calories, making it a great addition to a healthy diet, and the crispy oriental pickling melon is a wonderful complement to the softness of the fish. Remember to use salt in the sauce to remove the fishy smell.
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1. Remove head and intestines of live Japanese halfbeak, cut meat from bone and wash.
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2. Cut lemon and orange peels into slices 3mm thick, then mix with salt and green tea leaf evenly in a bowl to make fruit salt.
3. Let the mackerel soak in the mixture for 45 minutes, then wash under running water. 4. Mix ingredients for sushi sauce, and then place mackerel in the sauce and let soak for 45 minutes.
5. Remove fish from the mixture, soak up excess moisture from fish, and then cut the fish into pieces 5cm long and 1cm wide, making cuts in the center of each piece.
6. Slice the oriental pickling melon into pieces 5cm long and 2mm wide and place them
Nature | Korean snack food
inside the cuts in each piece of fish.
[To make 80 pieces of sashimi] 10 Japanese halfbeaks, moderate quantity of oriental pickling melon Fruit salt – 1kg salt, 1 lemon, 1 orange, 1g green tea leaf Sashimi sauce – 1kg vinegar, 1kg cooking wine , 15g kelp, 5g sugar
Chopped Beef and Octopus Tangtangyi Seasoned with Pine Nut Sauce This dish was inspired by the octopus tangtangyi, which is famous in Mokpo and Yeongam, that I came across while traveling around the country looking for diverse and unique ingredients. The chewy and light-tasting chuck tender beef produced in Pyeongchang is mixed with Mokpo octopus to make beef tartare balls. A lighter, fresher sauce can bring out the original texture and flavor of the dish more than strong sauces.
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1. Remove tendon and fat from chuck tender and slice into pieces 5mm thick.
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Wash octopus with salt water, drain, and chop evenly.
2. Grate pear and peel garlic and ginger. Grind together with a mixer to make the sauce. 3. Mix the chuck tender and chopped octopus with the sauce from Step 2. Sprinkle
Nature | Korean snack food
pine nut powder on top.
[To make 20 beef tartare balls] 200g chuck tender, 2 live octopus, 10g chopped small green onion, 10g Cheongyang hot pepper, 4g pine nut powder, 45g chopped pine nut Sauce – 90g pear juice , 15g chopped garlic, 90g sesame oil, 75g sugar, 15g salt, 2g black pepper
TRADITION
Korea has a 500-year history of making homebrew alcohol (“gayangju” in Korean). Some homebrewed liquors were used for ancestral rites, while others were made for village ceremonies. There were also some, famous for their unique flavors, made exclusively for the king. In ancient Korea, homebrewing was as important as making traditional Korean sauces. Our Korean ancestors took extra care when homebrewing liquor, drawing clean water from a well early in the morning following a fitful night’s sleep.
They made homebrew with millet when rice was hard to get, and conducted experiments by adding village-grown fruit for flavor, boiled crabs (in fishing villages), or a variety of medicinal herbs. Based on their ingenuity and wisdom, the homebrewing tradition has thrived for generations. Each region has its own homebrewed liquor, such as Solsongju in Hamyang, Leegangju in Jeonju, Beopju in Gyeongju, Chuseongju in Damyang, Hongju in Jindo, Soju in Andong, and Gosoriju on Jeju. These liquors all tell stories about our Korean ancestors and how they put their heart and soul into making them. Fermentation of these alcohols takes anywhere from 100 days to one year, and by patiently mixing grains in various proportions and using various types of malts, ancient Koreans developed the homebrewed liquors that we now enjoy today.
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Raspberry Bramble Chuseongju Negroni Sikhye Granita 28
Cow Feet Jelly Garnished with Well-aged Kimchi Vegetable Gyuasang Walnut Gangjeong with Caramel Flavor
Raspberry Bramble This bramble is made with bokbunjaju (raspberry liquor) instead of blackberry liquor. Add the alcohol on top of the sugar syrup, creating an alcohol layer. The passionate red color of the raspberry on top of the syrup spreads slowly, creating a beautiful visual effect.
Taste The ice softens the strong, sweet raspberry flavor.
Food Matching Parboiled seafood, steamed seafood, and fruit
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1. Fill a glass with gin and sugar syrup and mix. Add pulp-free lemon juice.
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2. Pour in bokbunjaju and garnish with raspberries.
Tradition | Cocktail
Seobangsan Bokbunjaju_Wanju, North Joella Province Seobangsan Bokbunjaju is a traditional Korean alcoholic beverage made with raspberries picked on Seobangsan (Mountain) in Wanju, North Joella Province, using the brewing techniques of leegangju, one of the three most renowned liquors of Korea. First created in the
Bokbunjaju_20ml Lemon juice_15ml Sugar syrup_15ml Gin_15ml
brewery run by Jo Jeong-Hyeong, a master brewer designated by the Korean government,
Crushed ice
Seobangsan Bokbunjaju is known as the raspberry liquor that best captures the flavor of
*Bramble: A classic cocktail made with a mixture of gin, lemon juice, and sugar syrup in a rocks glass filled with
raspberries. Its alcoholic content is 18 percent alc/vol.
crushed ice. Drizzling the dark-colored liquor over the drink creates a “bleeding� effect.
Chuseongju Negroni Chuseongju Negroni was inspired by the bitter taste of the Italian liquor Campari, which is added to the classic cocktail called “Negroni.” Chuseongju is comparable to Campari as they both have a similar taste and the same alcohol content. As such, Chuseongju Negoni is an elegant rendition of the bitter-tasting traditional liquor.
Taste Its bitterness with a twist of orange flavor is quite appealing, and is ideal as an aperitif.
Food Matching Various meat dishes and traditional Korean cuisine
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1. Pour Chuseongju and other beverages in a glass, according to the recipe, and mix well.
Tradition | Cocktail
2. Garnish the cocktail with orange peel.
Chuseongju_Damyang, South Jeolla Province “Chuseong” is the old name for the present-day city of Damyang, and Chuseongju is a traditional Korean liquor brewed with over 20 medicinal herbs, including wolfberry and schizandra berry. According to historical records, Chuseongju was called “Jesepalseonju,” meaning a tasty alcohol that turns those who drink it into angels. It is characterized by a smooth mouthfeel and clean aftertaste, and is rather strong with an alcohol content of 25 percent alc/vol.
Chuseongju_30ml Gordon’s Gin_30ml Martini Rosso_30ml Orange peel_moderate amount *Negroni: A cocktail made with dry gin, Campari, and sweet vermouth. It is an aperitif that was favored by Count Negroni.
Sikhye Granita Sikhye Granita is a casual, non-alcoholic version of the traditional Korean dessert sikhye. It is made by mixing sikhye with Achimhaetsal, which is a canned or bottled consumer version of sikhye, in order to create a thicker, fuller rice flavor. Bean flour is sprinkled on top to add a nutty flavor.
Taste Its sweet, yet deep rice flavor and the bean flour sprinkled on top bring to mind the popular Korean shaved ice dessert topped with mixed grain powder.
Food Matching Macaroons and sweet cakes
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1. Mix sikhye with the Achimhaetsal beverage and freeze. Then, crush the frozen sikhye and freeze again.
Tradition | Cocktail
2. Sprinkle crushed peanuts or bean powder on top.
Sikhye_60ml Achimhaetsal _30ml Nuts_moderate amount
Cow Feet Jelly with Well-aged Kimchi Cow Feet Jelly, a dish that used to be served on special occasions in upper-class households, is a high-protein food studded with nuts and julienned dates. Pressed and sliced Cow Feet Jelly is served with well-aged kimchi, which is washed to remove seasonings and stir-fried.
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How to boil cow’s feet
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1. Soak cow’s feet in cold water to remove the blood, and then put in boiling water along with onion, whole peppers, sliced ginger, garlic bulbs, and bay leaves. Boil for 10 minutes.
2. Rinse boiled cow’s feet in cold water to remove any impurities and put into a pot of water. Boil again for roughly 4 hours.
3. Drain boiled cow’s feet and let cool. Separate the meat from bone and chop. Cool the broth and remove any oil.
How to make Cow Feet Jelly 1. Drain boiled cow’s feet and let cool. Separate the meat from bone and chop. Cool the broth and remove any oil.
2. Soak walnuts in lukewarm water to remove skin and cut into three or four pieces. 3. Put the boiled cow foot meat, broth, julienned dates, manna lichens, skinned walnuts, and Tradition | Korean snack food
pine nuts in a bowl and mix well. Spread the mixture 1cm thick on a tray and place in a refrigerator to harden for 24 hours. Cut hardened Cow Feet Jelly into pieces.
4. Chop well-aged kimchi finely and serve with jelly pieces. [To make 200 pieces of Cow Feet Jelly ] 2 cow’s feet, 1.5kg cow feet broth, 10g julienned dates, 5g julienned manna lichen, 30g skinned walnuts, 20g pine nuts Ingredients for broth: 200g onion, 1g bay leaves, 5g sliced ginger, 10 garlic cloves
Vegetable Gyuasang Guyasang refers to a royal court dish that was served in the summer in the Joseon period. Also known as the “Mi (old word for “sea cucumber”) Dumpling,” because it is shaped like a sea cucumber with bumps on the back, Gyuasang is a low-calorie, fresh-tasting dumpling with a cucumber filling (other vegetables are also used).
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1. Remove the core of a cabbage and chop. Salt chopped cabbage for 30 minutes using 5g of salt.
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Wash chopped cabbage and drain. Wash chives and cut into pieces 2cm long. Wash and drain.
2. Squeeze parboiled green bean sprouts to remove all excess water and cut into pieces 1cm long. Soak dried radish in water, squeeze out excess water, and chop. Remove stems of shitake mushroom after soaking in water and chop the remaining mushroom caps.
3. Place tofu into a sieve to drain. Cut cucumbers lengthwise to remove seeds and chop. Salt chopped cucumber for 30 minutes, squeeze out excess water, and stir fry.
4. Spin dry green bean sprouts and dried chopped radish, cabbage, and shitake mushroom for three minutes using a vegetable spin dryer. Add tofu and spin dry again for two minutes. If a vegetable spin dryer is unavailable, you can also wrap all ingredients in a cotton cloth and squeeze out excess water.
5. Prepare the filling by adding the stir-fried cucumber to the vegetables of Step 4, and mix with seasoning made from oyster sauce, sesame oil, minced garlic, ginger, and green onion. Tradition | Korean snack food
6. Place a tablespoon of filling (roughly 40g) in the middle of a dumpling wrap and pinch edges to seal. 7. Place dumplings in a steamer and steam for 5 minutes. 8. Stir fry steamed dumplings and serve with soy sauce seasoning.
[To make 20 pieces of Gyuasang] Dumpling wrappers 20 Filling - 250g cabbage, 225g chives, 125g parboiled green bean sprouts, 100g dried radish soaked in water, 130g dried shitake mushroom soaked in water, 300g cucumber, 200g tofu, 1g pepper , 2.5g minced ginger, 5g minced garlic, 10g minced green onion, 11g salt, 3g sesame oil, 4g cooking oil Soy sauce seasoning – 1tsp water, 30g soy sauce mixed with vinegar, 1g finely chopped small green onion, 1g finely chopped red pepper, 1g finely chopped green pepper
Caramel-flavored Walnut Gangjeong Gangjeong refers to traditional Korean confectionary. There are two types of gangjeong: one is called “sanja,” glutinous rice dough deep fried and covered with honey and rice crumbs, and the other is “gangjeong,” glutinous rice dough deep fried and coated with caramel.
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1. Parboil skinned walnuts for roughly 1 minute, rinse and remove excess water with paper towel.
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2. Put white sugar and water into a sauce pan and bring to a boil over medium heat until the sugar melts.
3. Toss the parboiled walnuts into the melted sugar from Step 2 above and coat evenly. Boil for 15 minutes over medium/low heat.
4. Deep fry the caramel-coated walnuts in cooking oil at 180 C for 1 minute.
Tradition | Korean snack food
Cool before serving.
[To make 125 pieces of Walnut Gangjeong] 500g walnut, 1kg sugar, 1kg water, cooking oil
MODERNIT Y
As the aesthetics of modern proportions can be found in the simplicity of wooden furniture from the Joseon period, the aesthetics of modern culinary art can be found in traditional Korean liquors and cuisine. This fact has been recognized by many researchers and individuals of refined taste. As tourists, researchers, and luxury brands around the world have recognized the charm of Seoul, a city where gleaming glass skyscrapers and over 500-year-old clay fortresses coexist, culinary connoisseurs have acknowledged the value and charm of traditional Korean liquors and food.
Traditional Korean liquors and dishes, once neglected as relics of the past, are now appreciated at a wide variety of occasions, from luxurious banquets to casual gatherings. Traditional Korean liquors and food are bringing the past and present together. Furthermore, a glass of plum wine mixed with a spoonful of yogurt represents a perfect marriage of East and West.
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Yihwaju Yogurt Cocktail Plum Negroni Sujeonggwa 2015 48
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Bulgogi Rice Wrapped in Alpine Leek Crab Meat Salad Seasoned with Mustard Sauce Skewered Chinese Yam Cake with Grain Syrup Dipping Sauce
Yihwaju Yogurt Cocktail Inspired by the thick texture of the unrefined rice wine Yihawju, this cocktail was created by adding creamy yogurt. Its sweet yet acerbic taste strikes a perfect harmony with the creamy, sour yogurt. The sweet and sour schizandra syrup on top highlights the pleasant contrast of colors and adds a taste bud-teasing aftertaste.
Taste The thick and creamy texture is truly unique; the perfect harmony of sweet and sour makes this dessert simply irresistible.
Food Matching Fruit, including orange and pear
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1. Mix Yihwaju and creamy yogurt according to the recipe. 2. Top the dessert with schizandra syrup and schizandra berries.
Modernity | Cocktail
Yihwaju Resurrected by the Korean brewery Gooksoondang, Yihwaju was originally the finest unrefined rice wine enjoyed by royal families in Gaegyeong in the Koryeo period. Literally meaning “pear blossom liquor,� Yihwaju gets its name from the fact that it used to be brewed when pear trees began to bloom, and the color of the liquor was as white as pear blossoms. This drink is thick enough to be eaten with a spoon, and its fantastic mix of sweet and sour is exquisite. Its alcohol content is 12.5 percent alc/vol.
Yihwaju_30ml Creamy yogurt_60ml Schizandra syrup_3ml
Plum Negroni This is a plum liquor reinterpreted as a whiskey shot drink. The cocktail is a bold mixture of three seemingly incompatible ingredients: sweet plum liquor, Tanqueray No.10, with the refreshing flavor of tangerine and a hint of a sweet and sour aroma, and bitter-tasting Campari.
Taste The strong Campari in sharp contrast with the sweet plum liquor creates a fascinating taste.
Food Matching Beef dishes and dates
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1. Mix all ingredients in a measuring cup filled with ice, according to the recipe. Pour the mixture into a glass without the ice.
Modernity | Cocktail
2. Garnish the cocktail with rolled dried dates with seeds removed.
Plum Liquor Plum concentrate is made from fragrant, ripe yellow plums mixed with honey from Jeju Island and fermented for over a year, thereby turning it into liquor. This plum liquor, which contains not even one single drop of water, is available in three different alcohol contents: 10, 15, and 20 percent alc/vol.
Plum concentrate_30ml Tanqueray No.10_30ml Campari_10ml Dried dates *Negroni: A cocktail made with dry gin, Campari, and sweet vermouth. It is an aperitif that was favored by Count Negroni.
Sujeonggwa 2015 This cocktail takes the traditional Korean beverage Sujeonggwa, mixes it with caramel syrup, and adds carbonation, making a drink that suits every taste. The sweetness of the caramel syrup boosts the spiciness and aroma of Sujeonggwa.
Taste A small amount of caramel syrup turns ordinary Sujeonggwa into something completely new. This is a non-alcoholic cocktail characterized by an alcoholic beverage-like color and texture.
Food Matching Yakkwa and fruit preserved in honey
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1. Mix all ingredients and pour into a glass.
Modernity | Cocktail
2. Place lemon peels on top to garnish.
Sujeonggwa_60ml Caramel syrup_5ml Sprite_10ml Lemon peel_moderate amount
Bulgogi Rice Wrapped in Alpine Leek This is a rice ball with bulgogi wrapped in pickled Alpine leek collected in the mountains of Gangwon Province. It captures the deep flavor of charcoal-grilled bulgogi, while adding rice balls and pickled vegetable.
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1. Cut beef into pieces 6cm long and marinate in the refrigerator for 24 hours.
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2. Charcoal grill the beef and chop finely. 3. Add rice, salt, and sesame oil to chopped bulgogi and mix well in a bowl. Shape the rice into bite-sized rice balls.
Modernity | Korean snack food
4. Wrap rice balls in pickled Alpine leek leaves.
[To make 20 Bulgogi Rice Balls] 600g bulgogi, 500g rice, salt, sesame oil, 20 leaves of pickled Alpine leek Bulgogi seasoning – 60g minced garlic, 60g sesame oil, 700g brown sugar, 750g soy sauce, 5g black pepper
Crab Meat Salad Seasoned with Mustard Sauce Made with the steamed meat of snow crabs caught in Pohang, this crab meat salad ball is seasoned with a mustard-mayonnaise mixture that brings out the natural flavor of the crab while reigning in the pungent taste of the mustard. The mustard sauce also helps keep the crab meat succulent and tender.
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1. Soak snow crabs in fresh water for 10 minutes to remove the salty taste. Steam for
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15 minutes, then remove meat from the shell and shred it.
2. Mix mustard powder with warm water and leave to mature for 24 hours at room temperature.
3. Cut both onion and peeled pear into 2-cm pieces. Add vinegar, lemon juice, mayonnaise, and the mustard sauce from Step 2. Finely grind all together using a mixer.
4. Add sugar, salt, and starch syrup to the mixture from Step 3 and let sit in the refrigerator for 24 hours.
Modernity | Korean snack food
5. Mix shredded crab meat with the sauce from Step 4 and shape into bite-sized balls.
[To make 30 Crab Meat Balls] 4.5kg crab meat Salad sauce – 74g mustard powder, 84g warm water, 400g mayonnaise, 200g vinegar, 50g lemon juice, 100g onion, 224g pear, 150g sugar, 8g salt, 226g starch syrup
Skewered Chinese Yam Cake with Grain Syrup Dipping Sauce Chinese yam is a treasured food known to boost energy and tonify the kidneys and other internal organs. However, despite its health benefits, its slippery, mucilaginous consistency makes it less appealing to some people.
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1. Cut peeled Chinese yam into small pieces and boil in water.
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2. Grind the boiled Chinese yam, mix in potato starch and form into coin-sized pieces, garnish each piece with pumpkin seeds.
3. Steam for 6 minutes and coat evenly with sesame oil. Let cool for a while and toast lightly in a pan.
Modernity | Korean snack food
4. Place the yam cakes onto skewers, one by one, and serve with grain syrup.
[To make 60 Skewered Chinese Yam Cakes] 400g boiled Chinese yam, 200g potato starch, 1g salt, sesame oil, and pumpkin seeds
Creative Director Sun Kyung Kim Happy F&C Foundation Director
Food Jung Suk Park Chef at O’neul the Korean Cuisine
Kyung Suk Min Chef at O’neul the Korean Cuisine
Korean Food Foundation The Korean Food Foundation was created to promote Korean food and Korean culinary culture to the world by discovering new dishes and conducting research. It also develops Korean food-related content and engages in marketing activities in order to promote the Korean food industry.
Cocktail Min Gyu Lee (Mickey) W Woobar Manager
Min Young Jeong Sommelier at O’neul the Korean Cuisine
HAPPY F&C FOUNDATION
Happy F&C Foundation The Happy F&C Foundation is committed to training talented personnel in the cooking and service areas, through the “SK New School,” and developing Korean food brands and content. In addition, the foundation operates the restaurant “O’neul the Korean Cuisine”
Korean Food Foundation
to promote Korean food culture.
Dong Hee Kim Secretary General
Mi Sook Kim Korean Food Promotion Team Leader
Mee Hwa Song Korean Food Promotion Team Manager
* The Happy F&C Foundation has developed this project, with recipes generously provided by the Korean Food Foundation, to better serve the public interest.
HAPPY F&C FOUNDATION