Korean cuisine to beat the summer heat

The scorching heat and oppressive humidity of a Korean summer makes people sweat a lot and saps them of energy.

To preserve one's vigor and prevent the heat wave from causing exhaustion of both body and soul, Koreans choose either of two ways:

One is to fight against the heat by consuming something cold while the other is to beat it at its own game by having something even hotter.

Either way, Koreans eat some special foods to effectively escape the sweltering summer sizzle.

* Samgyetang

Despite the scorching heat, Koreans are not afraid to queue up in a long line in front of samgyetang restaurants on the three Boknal Days, the hottest days of summer, in order to have the popular Korean ginseng-chicken soup. This is the most popular dish that Koreans have in mid-summer in order to fortify their health against the heat. It has been recorded that traditionally Koreans have eaten some special health foods in summer. Donguibogam, or "Principles and Practice of Eastern Medicine," which was listed in the UNESCO Memory of the World in 2009, said people should preserve their energy in order to mitigate the scorching heat in summer from damaging their health, especially on the three Boknal Days.

The main ingredients of samgyetang -- chicken, ginseng, glutinous rice, garlic and jujubes -- all have medicinal effects to help digestion and improve the intestinal operation. Chicken has a slightly sweet flavor, warms one's body and is good for stamina. Traditionally, Koreans believed chicken was the best medicinal ingredient to invigorate one's body and ward off evil spirits, because it heralds the beginning of the dawn. This traditional belief made samgyetang even more popular. Ginseng is also known to have warm properties, protects the energy of the intestines, calms people's minds, improves eyesight and reconstitutes poor health.

But samgyetang is also rich in protein and known as a high calorie food. So this dish may not be good for those who have warmer body constitutions, unless they are lacking energy. This dish is best eaten when it is served with vegetables and fruits as side dishes, since samgyetang is low in vitamin C and fiber.

* Naengmyeon

But those who prefer something cooler or don't believe in fighting fire with fire may choose to have a bowl of cold noodles in chilled broth with big ice cubes, cooling their tired bodies and minds. For them, naengmyeon - literally meaning cold noodle - is the favorite summer menu item that whets their appetites and boosts energy. (Left: Mulnaengmyeon)

This dish, consisting of thin noodles, a tangy iced broth, julienned vegetables, half a boiled egg and sliced beef, was originally a North Korean delicacy made of potatoes and buckwheat and consumed mainly in the winter time when people did not have enough food. But it has been widely enjoyed throughout the country after the Korean War (1950-1953), when many refugees brought their local delicacies south with them. Naengmyeon is often selected as one of Koreans' favorite summer dishes these days.

There are two kinds of cold noodles -- Pyongyang naengmyeon and Hamheung naengmyeon -- and both are famous for their uniqueness. The main ingredient for Pyongyang naengmyeon is thin noodles made of buckwheat and it is known for the clean taste of its broth without spiciness. Hamheung naengmyeon consists of thin noodles made of both potato and sweet potato starch and is famous for the hot and thick sauce made of various seasonings and chili powder.

Pyongyang naengmyeon is good for those who love a light and clean flavor with a hint of mustard and vinegar, while Hamheung naengmyeon is good for those who love sweet and spicy food. People who love Hamheung naengmyeon can choose one of three varieties depending on their preferences: bibimnaengmyeon (mixed noodles with chili sauce), mulnaengmyeon and hoenaengmyeon. Mulnaengmyeon is for those who love a cool and clean flavored soup, yet stronger than Pyongyang naengmyeon.

Bibimnaengmyeon is for those who love sweet and hot flavor. Hoenaengmyeon is a good choice for seafood lovers, since it is served with a few slices of marinated raw fish. Traditionally, the fish served with hoenaengmyeon was caught in the East Sea, where both cold and warm currents meet, due to the geographical features of the Korean Peninsula.

* Kongguksu

Naengmyeon is not the only kind of cold noodle you can have in summer in Korea. Another variety is kongguksu, or soybean noodle. This dish consists of noodles made of flour in a soymilk-based broth. Soybeans are regarded as "meat from the land" since it is high in protein and essential amino acids. Known as a particularly hardy plant, beans were used as a substitute for rice when people lacked food, according to old records such as Joseon Wangjosillok (Annals of the Joseon Dynasty), listed in the UNESCO Memory of the World Register in 1997. Kongguksu became a popular summer dish for commoners instead of other energy foods like samgyetang, since it was not easy for them to get chickens or other costly ingredients.

This dish is in the spotlight these days for its nutritional value and good effects on health. People love this noodle dish mainly for the thick and slightly salty flavor of the soybean milk broth.

* Bingsu

To cap off a good meal, a proper dessert is needed. In the midst of a hot summer, Korean food lovers get excited over a popular dessert menu item – bingsu, or shaved ice dessert. Often compared to an iced flower blooming in summer, pat-bingsu, literally meaning red bean and ice, is one of the most popular summer desserts for people of all ages, which heralds the beginning of the hot season. (Right: People eating patbingsu, Yonhap News)

The ingredients of patbingsu -- shaved ice, sweetened red beans, milk, various fruits, jellies and small pieces of glutinous rice cake -- offer cool satisfaction and a moment of sweetness which samgyetang can never give. The pleasure of mixing shaved ice and various toppings and then sharing the bowl with loved ones helps create joyful memories.

Other bingsu variations like green tea, yogurt and coffee are also popular these days.

Bingsu was initially sold by street vendors, but you can now enjoy it at every cafeteria, fast-food restaurants, convenience stores and bakery.

source:Korea.net