한식에 대한 다채로운 이야기를 전하는 온라인 매거진
Vol 54. Ice, the Crown Jewel of Summer
Ice-cold Summer Delicacies
The Tasteful Table
In Korea, which has four distinct seasons, people maintain their body temperature and overall physical health by eating cold food in summer and warm food in winter. While there are certainly proponents of the saying “beat the heat with heat,” this does not change the fact that there is nothing better on a hot summer day than a plate of chilled food. This month, we offer recipes for Korean foods that are made with ice and guaranteed to make you feel cooler just by looking at them!
Article Cha Yeji (Editorial Team)
Sweet red beans and shaved ice: Patbingsu
Bingsu is a famous Korean summer delicacy that is made by piling up shredded ice and topping it with multiple ingredients. It is often called patbingsu (with “pat” meaning “red bean.” Bingsu is made in diverse ways around the world: in Korea, the classical version is made by topping shredded ice with boiled-down sweetened red beans, rice cakes, and misutgaru (roasted grain powder). The fun of bingsu is that you can create a vast range of flavors through variations in the toppings.
The unexpected harmony of saltiness and sweetness: kongguksu (noodles in cold soybean soup)
A broth made by grinding soybeans and then catching the dregs in a strainer is often eaten in the summer with a side of noodles. Most Korean noodle dishes are served warm: the exception is kongguksu, which is often served in a cold soybean broth with several ice cubes floating in it. Soybeans are rich in not only protein but also saponin, which helps prevent aging of the body and brain.
The rich nutritional value of in-season fish: Mulhoe (cold raw fish soup)
Mulhoe, a dish made by mixing sashimi with a spicy seasoning, is slightly different in each region of Korea depending on the time of year and the seafood that is caught in that area. In the eastern coastal areas, a major summertime catch is squid, which has resulted in Gangwon-do becoming the home of delicious squid mulhoe.
