Gaeulyeoja posted this on the Talk Box of BYJ's official home
and Joanne translated and posted this in BYN QUILT News/ # 1981.
Many thanks to Gaeulyeoja and Joanne.
BYJ, recipes for making 'Yonsama method' revealed grandly'
OSEN
9/20/09 10:59:37
BYJ made public his very own cooking recipes.
BYJ introduced Kimchi recipes in 'Travel left to explore beauty of Korea-Bae Yongjoon' (will be abbrevated as 'HanAYeo'(Han-first word of Korea, A-first word of beauty, Yeo-first word of travel in Korean)), an essay he wrote after experiencing traditional culture.
BYJ decided home-made food and kimchi as his first journey during information gathering period over one year to author 'HanAYeo'. He personally tasted home-made food unique to those regions from Samcheong Dong, Seoul, Seoji Village in Kangreung, to Maesil (Japanese plum) Village in Kwangyang, and put the recipes he personally learned just as they were.
In particular, what attracts the attention is his own special kimchi recipe revealed on the based upon BYJ's experience of personally making kimchi along with Teacher Lee Hyojae. BYJ, emphasizing special benefit and history of kimchionce again, wrote with great care the course of making kimchi getting help from Teacher Lee Hyojae.
His own kimchirecipes BYJ revealed are exactly 'Kimchijeon(food like pancake using kimchi)' and 'Oisobagi(stuffed cucumber kimchi)', representative kimchi dishes every Korean like. Recipe for the Oisomagi is the recipe that BYJ's mother personally taught (BYJ). Recipes of his kimchijeon with squid and oisobagi he describes in the book is detailed to the extent that anyone can make delicious kimchijeon and oisobagi even one use them as they are.
. Along with kimchi, BYJ made public also a special recipes of home-made food he met in Samcheong Dong while describing moving feeling he felt from experience of Korean home-made food, the first journey for the 'HanAYeo'. The recipes he made public were 'Obangsaek Hanip Songpyeon(a kind of Korean rice cake in color)' and recipe to make 'Kalbi(short rib) stake'.
Two of them are both home-made food he met in SamghoengDong he visited by invitation, and are more special as those are recipes he obtained after asking earnestly to reveal their recipes, as he was attracted to the clean & neat taste made of natural seasoning and fresh material. BYJ, having extraordinary interest in globalization of Korean cuisine in ordinary times, confesses that he was moved as if he discovered direction to globalization of Korean cuisine from home-made food in Samchoeng Dong.
The 'HanAYeo' will be sold from September 23 in bookstores all over the country and domestic large-sized internet bookstores, beginning with commemorative meeting for publication on September 22.
Reported by Lee Jeonga,happy@osen.co.kr
Copyright (c) OSEN
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