One
of the 3 representative food of
the Chosun Dynasty, along with Pyongyang Naengmyun
(cold noodles in a beef broth) and Kaesung Tangban (cooked
rice mixed with hot soup), Chonju is served along with
30-odd kinds of side-dishes, including bean sprouts, Chungpomuk (green-pea
jelly), glutinous rice, thick soy-paste mixed with red
peppers, and many others. It is one of Chonju's essential
culinary traditions.
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Ingredients |
cooked rice, bean
sprouts, beef soup-bones, soybean-paste mixed with
red peppers, soy-bean paste, sesame oil, sliced
raw beef, green-pea jelly, and eggs. Vegetable ingredients
include spinach, fernbrake, young squash, mushrooms,
crown daisies, lettuce, radish, green peppers, cucumbers,
carrots, spring onions, and Korean cabbage.
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How
to cook |
¢ºRice:
Cook the rice dry and hard
in a meat broth mixed with bean sprouts.
¢ºSoup: Prepare a bean sprout soup putting in
abalones and short-necked clams
¢ºVegetables
etc.: Fry or blanch green
or cooked vegetables and mix them with sliced raw
meat etc. As a special touch, it can be made
more delicious by adding dropworts, young zucchini, green-pea
jelly or soy bean sauce.
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