100,000 Citizen Demonstration Rally with candles in Seoul Square,Korea on August 10, 2013 for illegal Presidential Election in 2012.

100,000 Citizen Demonstration Rally with candles in Seoul 

Square,Korea on August 10, 2013 for illegal Presidential 

Election in 2012.


Most Koreans want President Elect. Ms. G. H. Park to 

"STEP DOWN NOW".


http://youtu.be/X0gCF3R-r9I



사진 : 권우성 유성호 기자

▲ 서울광장은 '촛불의 바다' 10일 오후 서울시청앞 서울광장에서 국정원 대선개입 규탄 제5차 범국민대회가 열린 가운데 수만명의 시민들이 촛불을 들고 참여하고 있다.
ⓒ 권우성	관련사진보기

▲ 국정원 규탄 범국민대회, '민주주의 회복' 10일 오후 서울 중구 서울시청앞 광장에서 열린 '국정원 정치공작 대선개입 규탄 제6차 범국민대회'에서 참가자들이 국정원의 대선개입을 규탄하며 '민주주의'라고 적힌 대형 현수막을 펼치고 있다.

ⓒ 유성호 서울의소리 ㅣ 기사입력  2013/08/11 [03:37] 서울시 구청사 앞 왼쪽 환한 부분은 민주당 천막당사 경찰 추산 : 12,000명 (?) / 주최측 :60,000 *따끈따끈한.. 2013. 8. 10. 국정원 규탄 촛불대회 사진들입니다.  *광우병 미국소 관련 촛불사진은 단 1장도 없습니다. 촛불... 횃불로  활활!! 세계가 대한민국을 주목!!!   대한민국 민주주의  촛불... 횃불로  활활활!! 모두, 100%, 따끈따끈한... 닭 규탄 8.10 촛불대첩 사진들입니다.

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.