25,000 Candles of Korean enraged with Fraudulent Presidential Election in 2012 !

http://ireport.cnn.com/docs/DOC-1012057

EXPOSE Election Fraud in South Korea Presidential Election!

WE, KOREANS ARDENTLY REQUEST WORLD PRESS TO ALERT
THE WORLD WITH THE POLITICAL SITUATION IN KOREA.

'The Denunciation Rally with Candles of Korean enraged with Fraudulent Election' 

Korean people are enraged with their stolen and robbed suffrage
which was accurately framed and fabricated by the former president, 
NIS, and Election Administration Commission.

The most baneful thing is that Korean press and journalism such as
Chosun Daily,Joongang Daily, Donga Daily, KBS, MBC, and SBS 
are under the ferocious suppression of the press.

The gag upon freedom of speech block the Korean people from hearing
the changes and development of the political situation in Korea.

Hence, we Koreans earnestly want the world jouranalism and press
to spread the Korean political situation and the president election 
in 2012 was a fradulent election.

F4VR (Fight for Voters' Right)

2013. 7. 27 Sat.
- Seoul, Korea

Dak gomtang, (chicken soup)

Updated : 2013-07-12 20:16

Dak gomtang (chicken soup) (Korean Bapsang)

Based on the lunar calendar, Koreans mark the hottest summer period with three distinct days: chobok (beginning), jungbok (middle) and malbok (end). On these days, Koreans traditionally eat samgyetang, ginseng chicken soup, which is believed to be an energy-boosting dish. As chobok is here, this dak gomtang is a healthy and delicious chicken soup that you can make even if you don’t have ginseng.

Gomtang generally refers to a soup made by simmering beef bones and meat for several hours. The result is a comforting milky broth with tender meat. Dak gomtang is a variation made with a whole chicken, but the chicken does not take as many hours to simmer. The key is to use a lot of garlic. Make this flavorful chicken soup, and beat the heat the Korean way!

Ingredients:
● 1 whole small chicken

● 10-12 garlic cloves

● 1 small piece ginger

● 1/2 medium onion

● 2-3 scallion white parts

● 1/2 teaspoon whole black peppers (optional)

● 10-12 cups of water

● 3 scallions, finely chopped to garnish

● Salt and pepper to taste

Place the cleaned chicken in a stock pot large enough to hold the chicken and 10-12 cups of water. Add the garlic, ginger, onion, scallions, optional peppers and the water (or enough to cover the chicken).

Bring it to a boil over high heat. Skim off any foam on top. Reduce the heat to medium-low and simmer, covered, for about 40-50 minutes, depending on the size of the chicken. Cut through the thickest part of the breast with a knife to see if the chicken is cooked and tender.

Turn the heat off and carefully remove the chicken. When the chicken is cool enough to handle, remove the meat off the bones. Shred the meat into small bite-size pieces. You can strain the broth, remove the excess fat, and serve at this point, but I put the bones back in the soup and simmer again for more flavorful broth (see optional step).

To serve, place some rice in a serving bowl, add chicken pieces, and then ladle the hot broth on top. Typically, chopped scallions, salt and pepper are served separately so each person can season to taste. Serve piping hot with kimchi.

Optional step:Put the bones back in the broth and simmer over medium low heat for an additional 30 minutes to an hour. Strain the broth, remove the excess fat, and serve. 

Hobak bokkeum (stir-fried zucchini)

Updated : 2013-07-19 20:09

Hobak bokkeum (stir-fried zucchini) (Korean Bapsang)

This is a simple summer side dish that goes well with meat dishes such as bulgogi, galbi or jeyuk bokkeum. You can use any variety of zucchini, which happens to be plentiful this time of the year. The classic seasoning for this dish is saeujeot which is tiny salted and fermented shrimp. Its distinct, savory flavor works wonderfully with zucchini. If unavailable, substitute it with fish sauce or simply season with salt to taste.

Ingredients:

● 1 medium zucchini (about 300 grams)

● 1 tablespoon oil for stir-frying

● 2 or 3 teaspoons saeujeot

● 1 teaspoon minced garlic

● 1 teaspoon sesame oil

● 1 teaspoon sesame seeds

● 1 scallion, finely chopped

Cut the zucchini in half lengthwise (or in quarters if using a thicker zucchini). Then cut crosswise into 2/3-centimeter thick slices. You can use saeujeot as is or finely chopped.

Heat a pan with the oil over medium high heat. Add the zucchini and 2 teaspoons of saeujeot to the pan. Cook for 1-2 minutes, stirring well. Add more saeujeot if needed.

Add the remaining ingredients and 2-3 tablespoons of water. Cook for an additional 1-2 minutes, stirring, until the zucchini is softened and turns translucent.

Oi sobagi (stuffed cucumber kimchi)

Updated : 2013-07-26 20:23

Oi sobagi (stuffed cucumber kimchi) (Korean Bapsang)

Oi sobagi is stuffed cucumber kimchi. It is best made in the summer time when cucumbers are in season. Always look for cucumbers that are firm and slender. For the kimchi, the cucumbers are first salted in boiling hot salted water before being stuffed with the filling. Don’t worry, the hot water won’t cook the cucumbers. This is the method traditionally used for Korean pickled cucumbers, called oiji, to keep the cucumbers crisp and crunchy for a long time. Hope you get a chance to make this quick and refreshing summer kimchi before the summer is over.

Ingredients:
● 5 Korean cucumbers (10 kirby/pickling cucumbers)

● Salting water:

● 6 cups water

● 6 tablespoons coarse sea salt

Stuffing:
● 110 grams Korean garlic chives (buchu)

● 80 grams Korean radish (mu) or carrots

● 5 tablespoons Korean red chili pepper flakes (gochugaru)

● 1 tablespoon salted shrimp (saeujeot)

● 1 tablespoon fish sauce

● 1 tablespoon minced garlic

● 1 teaspoon finely grated ginger

To clean, rub each cucumber with a little bit of salt and rinse. If using long Korean cucumbers, cut in half crosswise.

Add 6 cups of water with 6 tablespoons of salt in a medium-size pot. Bring it to a rapid boil. Turn the heat off. Pour the boiling water over the cucumbers in a bowl. Keep the cucumbers submerged by weighing them down with a bowl or plate. Let it sit for about 2 hours.

Meanwhile, cut the chives into about 1 centimeter lengths. Julienne the radish, and then cut into the same lengths.

Combine all the stuffing ingredients and mix well. It should taste a bit salty.

Drain the cucumbers. Holding the top end of the cucumber on the cutting board, run a small knife through the middle lengthwise. Leave about 1.5 centimeters uncut at both ends. Turn the cucumber and make another cut through the middle lengthwise to make a cross cut, again leaving about 1.5 centimeters uncut at both ends. Repeat with all the cucumbers.

Gently open each slit and insert about a teaspoonful or two of the stuffing. Be sure to fill all four slits of each cucumber. Repeat until all the cucumbers are stuffed. Place them in a jar or an airtight container. Leave it out at room temperature for half a day or so. Then, store in the fridge.

This cucumber kimchi can be eaten right away and will keep well for a few days. This is a quick kimchi not intended for weeks of storage.