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.

Haemul sundubu jjigae (seafood and soft tofu stew)

Sundubu is uncurdled tofu, which has a high water content. The stew, jjigae, made with sundubu is enormously popular both in and outside Korea. If you’re lucky, you might have a good tofu house near you that specializes in this dish, offering several variations (seafood, meat, vegetables, combination, etc.) on the menu. 

To make this stew at home, I like to use anchovy broth, which is typical, but you can simply use water if you want. You can make different variations using the same basic technique in this recipe. Whatever you do, let the soft tofu be the star of the dish and do not overcrowd it with too many other ingredients. The delicate sundubu nicely contrasts with the spicy broth and bold flavors, making a delicious stew.

Ingredients: (1-2 servings)
● 1 package (350 g) sundubu (extra soft/silken tofu)

● 60 g beef or pork (rib eye, sirloin, pork loin or pork belly)

● 7-8 pieces of seafood (shrimp, mussels, clams and/or oysters)

● 1/2 small zucchini (about 60 g)

● 1/4 small onion 

● 1 scallion

● 1 tablespoon red chili pepper flakes ― adjust to taste

● 1 teaspoon sesame oil (use a little more if using more chilli pepper flakes)

● 1 teaspoon garlic

● 1 teaspoon soy sauce

● Salt to taste (about 1/2 teaspoon)

● Pinch of pepper

● 1 cup anchovy broth (or water)

● 1 egg (optional) 

Cut the meat into short thin strips. Clean the seafood. Cut the zucchini into small pieces. Dice the onion and scallion. 

Add the red chili pepper flakes and sesame oil to a small pot, and place it over medium heat. Stir until the pepper flakes become a bit pasty in the heating pot. (The red chili pepper flakes burn easily, so do not preheat the pot.) Add the meat, onion, garlic and soy sauce. Stir fry until the pork and onion are almost cooked, 2-3 minutes.

Pour in the broth (or water). Bring it to a boil and continue to boil for 3-4 minutes.

Add the soft tofu in big chunks along with the zucchini. Bring to a boil again. Gently stir at the bottom of the pot once or twice so the tofu does not stick to the bottom. Cook for 3-4 minutes.

Add the seafood and boil until the clams and mussels open, 2-3 minutes. Add salt and pepper to taste. Add the scallion right before turning the heat off. If desired, crack an egg into the stew right before serving while it’s still at a boil.

Maneuljjong hodu bokkeum (Stir-fried garlic scapes with walnuts)

Published : 2013-05-24 20:30
Updated : 2013-05-24 20:30

Maneuljjong hodu bokkeum (Stir-fried garlic scapes with walnuts) (Korean Bapsang)

Garlic scapes (maneuljjong) are the curly flowering shoots/stalks of garlic plants that are snipped off to allow the bulbs to grow bigger. They have a milder flavor than garlic cloves but are still quite garlicky. When cooked, the scapes become sweeter with a subtle garlic undertone and have a texture similar to that of thin asparagus. In this recipe, the garlic scapes are stir fried with walnuts in a soy sauce-based sauce. It’s a simple and delicious spring side dish. The scapes only appear in markets for a short period of time, so grab them while you can.

Ingredients:
● 300 grams garlic scapes (maneuljjong)

● 1/2 cup shelled walnuts, broken into quarters

● 2 teaspoons vegetable oil

For the sauce:● 2 tablespoons soy sauce

● 1 tablespoon rice wine

● 1 tablespoon water

● 1 teaspoon sugar (or brown sugar)

● 1 to 2 teaspoons corn syrup (or more sugar)

● 1 teaspoon sesame oil

● 1/2 teaspoon sesame seeds

Rinse and cut the garlic scapes into 5-centimeter lengths. Mix all the sauce ingredients well, except the sesame oil and seeds.

In a heated pan over a medium low heat, roast the walnuts for 2 to 3 minutes. Remove from the pan.

Add 2 teaspoons of vegetable oil to the pan, and increase the heat to medium-high. Saut the scapes for 2 to 3 minutes, stirring constantly.

Reduce the heat to medium low. Return the walnuts to the pan, and pour the sauce into the pan. Cook until the garlic scapes are tender and the sauce is almost gone, 3 to 4 minutes. Finish with the sesame oil and sesame seeds.

Gogi wanja jorim (glazed meatballs)

Published : 2013-05-03 20:36
Updated : 2013-05-03 20:36

Gogi wanja jorim (glazed meatballs) (Korean Bapsang)

In this recipe, meatballs are braised in a soy sauce-based sweet and savory sauce (jorim jang) commonly used in Korean cooking. For the meatballs, I like to use a mixture of beef and pork. You can use all beef or all pork depending on your preferences.

Mushrooms, onions and scallions add a lot to the flavor and texture of the meatballs without being overpowering. Make sure to take the time to finely chop the ingredients for a smoother texture. Then your children will never know there are mushrooms and onions in their meatballs. These meatballs are very tender and packed with lots of great flavors!

Makes about 30-32 meatballs

Ingredients:
For the meatballs:

● 250 grams ground beef

● 250 grams ground pork

● 5-6 fresh shiitake (or any)

mushroom caps, finely chopped

● 1/2 medium onion, finely chopped

● 2 scallions, finely chopped

● 1 egg yolk

● 2 tablespoons corn starch (more for dredging)

● 1 tablespoon soy sauce

● 2 teaspoons minced garlic

● 1 teaspoon finely grated ginger

● Salt (about 1/4 teaspoon) and pepper to taste

For the sauce (jorim jang):

● 3 tablespoons soy sauce

● 1 tablespoon sugar

● 2 tablespoons corn syrup

● 3 tablespoons rice wine (or mirim)

● 3 tablespoons water

● 2 garlic cloves, thinly sliced

● 2 pieces thinly sliced ginger

Optional garnish:

Copped peanuts or pine nuts

Combine all the meatball ingredients well by hand until evenly blended.

Shape the mixture into about 3-centimeter balls. Dredge the meatballs in the cornstarch or flour to lightly coat.

Heat a tablespoon of oil in a pan over medium heat. Add half of the meatballs to the pan. Turning as necessary, fry until all sides are golden brown but not cooked through, 5-7 minutes. The meatballs will finish cooking in the sauce. Remove from the pan and repeat with the remaining meatballs.

Add all the sauce ingredients to another pan. Boil over medium heat until the sauce is slightly thickened, about 3-4 minutes.

Add the meatballs to the sauce and simmer until the sauce becomes a thick glaze, turning to coat evenly, about 5 minutes. Sprinkle with the optional garnish. Serve warm with your choice of vegetables.