July
July 15th, Chobok: Chobok is the day that marks the start of a hot summer in South Korea. There are a total of three “bok” days- Chobok, Joongbok, and finally Malbok. The three days are collectively called bok-nal, or “bok” days. The bok days are determined not by the Gregorian calendar, not the lunar calendar, but a complicated 24 solar term, so the dates vary each year! Traditionally, there are various dishes eaten during on bok days to nourish and hydrate the body during the hot seasons. The most typical dish is SamGyeTang.
Doraji Flower
Blooms from July to August, the meaning of this flower is “eternal love.” the petals are either purple or white, and the flower opens up at night and resembles the stars in the night sky. Doraji roots are a popular ingredient for South Korean dishes. The roots have a subtly sweet and mostly bitter flavor, and are commonly used in the Samgyetang broth and also made as a banchan coated in a spicy sauce.
Easy SamGyeTang Recipe (for one)
Ingredients
Chicken: 2 Drumsticks, 2-3 wings, 1 thigh
1 Leek
8 cloves of garlic
salt, pepper
1/2 onion
thumb-size peeled ginger
3 cup water
1/2 cup sticky rice
1-2 stems of chopped scallions
optional: dried Jujube, or use a pre-made spice packet on amazon
1 Tbsp salt + 1 tsp gochugaru
first, throw the chicken, onion, garlic, ginger and leek in a pot and submerge in 3 cups of water. bring to a boil and remove any scum or foam that gathers on top
transfer everything to a rice cooker, add the sticky rice, and the spice packet (optional but recommended) and press “start” or put it through a regular rice cycle.
once completed, add salt and pepper to taste, add the chopped scallions.
mix 1 Tbsp of salt and 1 tsp of gochugaru, serve on the side for you to dip the meat as you eat
serve with a bowl of rice. enjoy
Dubu Buchim Recipe (for one)
Ingredients
Half a container of firm/ extra firm tofu
Some cornstarch
1 tsp Minced garlic
1 tsp Minced ginger
Half onion, chopped
Scallions for garnish
1 Tbsp sugar
3 Tbsp soy sauce
1/2 Tbsp sesame oil
1/2 Tbsp gochugaru (or pepper flakes)
Slice the tofu into squares and sprinkle small amounts of cornstarch on them evenly.
In a pan with oil, add the tofu squares and start heating.
Once sizzling, leave it for 13 minutes on medium heat until golden brown
Prep the veggies and sauce in the meantime. Mix everything up.
Flip over tofu, leave for another 5 minutes
Add some water into the pan, little at a time, then add the sauce (garlic, ginger, soysauce, sesame oil, sugar, and gochugaru) with onions
Keep on medium heat while stirring, until water is almost gone and the tofu is covered evenly with sauce.
Garnish with scallions, enjoy by itself, or with rice :)
