NongShim – Shin Ramyun

The reason why Shin Ramyun has become one of Korean’s favorite instant noodles brand in 1988 is because of it fiery red, spicy taste hot soup that can make you cry.

Shin Ramyun – Pack Noodle

If you have a pack that do not have this big black letter ‘Shin’ (辛) word in front or bright red color packaging, the taste of the noodle would be much more different. The design of the packaging has boast the sales of Shin Ramyun.

The biggest success of the Shin Ramyun’s design is that it demonstrates the use of visual preferences of the Korean spicy habits which had been passed down from generation. Although Kimchi and Korean barbecue are all spicy Korean food, but none of these products uses this visual preferences like Shin Ramyun do.

Shin Ramyun – Cup Noodle

Design critic has said: “With the contrast of red and black color and the strong Chinese calligraphy letter, it brings out the sense of Korean spicy nature perfectly. However the public evaluated that the completion of the design is not refine enough. In other words, comparing to the Japan instant noodles packaging, the proportion and coordination are the various elements that affect the refinement of the packaging.

Shin Ramyun – Cooked Noodle

The ‘Shin’ word has become a symbol of the Korean spicy. Then who had written this word ‘Shin’? The team leader of the Packaging Design Association of Korea was responsible for the packaging design for Shin Ramyun. In order for the word ‘Shin’ to show out the strong spiciness of the noodle, he has been searching nationwide for calligraphers to offer their calligraphy to him.

Shin Ramyun is a Korea trademark product. The noodle exports more than 80 countries over the world. However, unfortunately, the product design which has been used for more than 20 years does not left behind any information.

Source : koreanclicks.com

i believe all of u hv seen this noodle at dept.store
instead of just saw it, u must try this noodle!
tasty! x9

Kimchi Jjigae 김치찌개 – Kimchi Soup

Kimchi Jjigae is surely one of the dishes Koreans eat most, and its main ingredient is none other than Kimchi. There can be a lot of variety in Kimchi Jjigae, depending on what you put in it. There’s Chamchi Kimchi Jjigae, which is Kimchi Jjigae with tuna in it. If you add yubu it becomes Yubu Kimchi Jjigae. Add uncurled bean curd and it becomes Sundubu Kimchi Jjigae.

Koreans think they’ve have an ample meal if they’ve just got their Kimchi Jjigae, even if there aren’t any side dishes you usually see with Korean meals.

It is simple to make. Squeeze cabbage-based Kimchi to remove most of its liquid, cut it in 5 centimeter lengths and boil it in water. Taste it once you’ve let it boil for a while, then either add more “Kimchi Juice” or hot pepper paste. Once you’re done add in sliced green onion.

Usually the initial Kimchi itself is enough to get the right taste. Koreans think that a serving of Kimchi Jjigae and steamed rice is all you need for a simple meal in the cold of winter. Be sure to try making it at home when you are free!

Ingredients:

Main:

• 1 and half cup Kimchi
• 2 cups of water
• 1 cup of Tuna (Tuna packed in Oil)
• 1/2 Tofu (Beancurd)
• 1/4 Onion
• 1 green Onion
• 1/2 green chili pepper
• 1/2 red chili pepper

Seasoning:

• 1/8 cup Kimchi Broth
• 1 teaspoon minced garlic
• Half to 1 tablespoon red pepper powder
• 1 teaspoon salt (adjust the amount depending on the saltiness on your Kimchi)

Source : koreanclicks.com

Kkakdugi 깍두기 – Korean Radish Kimchi

Have you ever tasted Korean Kimchi? It is easy to think of only the variety made from cabbage, but there are actually many different types of Kimchi.

Kkakdugi is one of the famous Kimchi, which is made from radish. Koreans normally serve this dish with rice, soup and other Korean side dishes.It has a hexahedral shape and you can be sure to have some if you eat a restaurant.

Kkakdugi has been eaten for around 200 years, since back during the Joseon period. They say it was especially popular in winter, when it’s hard to grow cabbage, and that people used to mix fish with Kkakdugi when they made it. It isn’t as hard to make as regular Kimchi, so why don’t you try to make some at home?

Ingredients:

Main

• 6 cups of Korean Radish
• 2 greens onions

Rice Paste

• 1 tablespoon sweet rice flour
• Half cup water

Sauce

• 4 tablespoon red pepper powder
• 3 tablespoon fish sauce
• 1 tablespoon garlic
• 1/2 tablespoon ginger
• 1/2 tablespoon salt
• 1 tablespoon sugar

Source : koreanclicks.com

Pajeon 파전 – Korean Pancake

A lot of people think that most Korean food is hot and spicy, like Kimchi. However, there are plenty of Korean dishes that are not hot and are quite delicious. Pajeon is one among them.

It is rich in nutrients and is made from producing dough from flour and adding green onion, onion, seafood and other ingredients. It is a healthy dish because it provides carbohydrates, fat, vitamins, minerals, and protein all that the same time.

It is most often consumed as anju, dishes enjoyed with alcoholic beverages, and it considered a particularly appropriate match for makgeolli (막걸리). There’s an area of Busan called Dongnae that is especially famous for pajeon. Be sure to visit Dongnae to have some when you have the chance.

Koreans especially like to have makgeolli and pajeon on rainy days. How about having a bowl of makgeolli and some pajeon with your Korean friends the next time it rains?

Ingredients:

• 1/2 cup flour
• 2/3 cup water
• 1 teaspoon salt
• 1 egg
• Scallops
• Shrimps
• Green onions
• Asian chives
• Zucchini
• Green chili pepper
• Vegetable oil

Steps:

• Place ½ cup of flour, 1 ts salt, ⅔ cup of water in a big bowl and mix it.
• Chop ½ cup worth of green onions, 3 cups of Asian chives, and shred ½ cup of zucchini. This will make 4 cups of vegetables.
• Put chopped vegetable into the mixture of flour and water and mix it up.
• Chop 2/3 cup worth of shrimp and scallop.
• In a big heated pan, put some oil and spread the vegetable pancake batter thinly. Lower the heat down to medium.
• Place the chopped seafood over the top and press it down with a spoon or spatula.
• When the pancake is cooked about 70%, beat one egg and spread it in the center of the pancake and cook a few minutes over low heat.
• Turn the pancake over with a spatula.
• Add more oil if needed, and serve it hot with dipping sauce by mixing 1 tbs of soy sauce and ½ tbs of vinegar.

Source From: Arirang, koreaclicks.com

i already try this one :) the taste is flat
prefer a pancake with ice cream and maple syrup for topping x9

Makgeolli 막걸리 – Raw Rice Wine

Know which among Korea’s alcoholic drinks has the longest history? That would be none other than makgeolli, the fermented wine that looks white like milk and contains, among other things, barley and flour.

It is very inexpensive, and they say farmers would drink a little while working to regain strength.

Since it is made from grains, it simultaneously quenches thirst and helps fight a sense of hunger. It is widely enjoyed by Koreans today, especially among the “common” people and young university students.

Different brands of Makgeolli

Typical anju (side dishes for alcoholic drinks) are pajeon and kimchi. The next time it rains, why not go with your friends to a Korean-style drinking restaurant and have makgeolli and pajeon?

Source From: Arirang, koreanclicks.com