Traditional Korean Food with Your Own Two Hands
See & Do Tours
When thinking of traditional Korean food, what first comes to mind? Most people would probably say Kimchi. Makgeolli (rice wine), tteokbokki (spicy rice cake), bibimbap, bulgogi could also be included in this bunch. Let's not stop at recognizing these foods for their delicious taste, but take it a step further and also experience making them as well. Depending on the area and family you're from, the ingredients and methods that are used to make Kimchi are very diverse. At this location, learn how to make the most traditional type of Kimchi. To give a simple explanation, Kimchi is made by first soaking the cabbage in salt water for 5-6 hours. Different seasonings and ingredients are then added and mixed into the crevices of these wrinkly pieces of cabbage. The Kimchi-making process could seem a bit complicated but you'll find yourself getting lost in the fun as you make it side by side with your friends.
It can be said that Makgeolli (rice wine) is the alcohol with the longest history in Korea. Glutinous rice, non glutinous rice, barley, flour and other ingredients are steamed and mixed with water and a Korean fermentation starter. This mixture is then fermented and is what we know as Makgeolli. With high amounts of protein, low calorie levels, and plenty of lactic acid and yeast, it can be said that Makgeolli is indeed the leading traditional Korean liquor.
This location offers a program where you can learn the ins and outs of making this ever popular rice wine.
Afterwards, you will have a chance to sample it. The process of making Makgeolli may seem a bit intimidating at first but it will prove to be a unique and fun experience. First, rice is cleaned, soaked in water, and dried. Then yeast is added to the Korean fermentation starter with water. Then, everything is added to a jar and mixed together. The jar is covered with a cloth so that air can circulate and stored in a room at a temperature of 25 degrees celsius so that the fermentation process can begin. After 5-10 days of fermentation, the mixture is filtered or strained. Water is added and then the mixture is filtered again. Once you have finished this step, you are ready to enjoy your Makgeolli! Aside from Makgeolli, there is also an option to try making red pepper paste and other simple foods that involve red pepper paste.
Tteok (rice cake) can be enjoyed by steaming it, grilling it, frying it, and more. Wherever you go in Seoul, it is not difficult to find a place that sells rice cake. This just goes to show how much rice cake is deeply embedded in an average Korean's diet. Rice cake is something that makes you easily full with just a little and is often served as the last part of a meal. There are so many situations where rice cake is enjoyed including Korean New Years, the songpyeon (half-moon-shaped rice cake) on Thanksgiving, the steamed rice cake that you enjoy on moving day at your neighbors, the glutinous rice cake that you eat on test days for good luck, and more recently, actual cakes and other desserts that use rice cakes as an ingredient. More than you think, these rice cakes can be dressed up to be very appealing to the eye and regardless of your preference or age, it is hard not to enjoy them. The place that we introduce here allows ways for the average person to learn more about rice cakes. You can closely take a look at the different types of rice cake, the machinery involved, and the other ingredients that go into making rice cake. Of course, there is also a chance to make and eat rice cake too. The program is convenient and easy to understand for children and foreigners who may never had the opportunity before. Rice cakes are made differently according to their kind. The most common method is taking the grains or powder of non glutinous or glutinous rice and steaming it. When it is still hot, these steamed grains are pounded with a mallet. Experience your chance to make rice cakes and either enjoy them with tea or pack them to take home.