Every country has a food people want when the weather changes. In England, it might be tea and biscuits. In Italy, maybe a hot bowl of soup. And in Korea, when it starts to rain, people think of jeon and makgeolli . Jeon is a Korean-style pancake, and makgeolli is a traditional rice wine. So, why do Koreans eat jeon on rainy days? Listen to the sound when it cooks— sizzle, sizzle . People say it sounds like the rain. That’s why jeon and makgeolli have become a classic rainy-day combination in Korea. How to make nuruk. The key ingredient in makgeolli is nuruk , a traditional Korean fermentation starter. To make nuruk , wheat is mixed with warm water to make a dough. It’s wrapped in cloth and pressed into shape, traditionally by stepping on it. Then it’s dried and fermented. **The wheat is roughly crushed so the good microorganisms can get inside more easily and help with fermentation. ** So, why do they step on the nuruk ? It’s to press out the air. Less air mean...
Kimjang Kimjang means Korean culture of making kimchi in late fall for the winter. It has been listed as UNESCO Intangible Cultural Heritage in 2013. Just before winter Koreans would make large amounts of kimchi and store it underground for fermentation. On kimjang days which is making kimchi, all the neighborhood people come together to prepare an immense amount of kimchi that will last through the winter and share it amongst each other. Why do we make kimchi a lot? We make kimchi a lot since enough has to be made for the entire family to eat every meal during the winter. Kimchi enjoyed year-round on Korean tables. In the past, the only side dish people had to eat for 8 to 9 months was kimchi. That's why people used to spend 3-4 months of wages to make that much kimchi. Nowadays, it's difficult to do kimjang in the city. it's easier and cheaper to just buy kimchi. How to store the kimchi longer. In the past, Koreans preserved their kimchi in earthen jars b...