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.
Bibim guksu (Korean spicy Noodles)
Ingredients (2 portions)
4 Tbsp gochujang
1 Tbsp gochugaru
2 Tbsp sugar
2 Tbsp sesame oil
1 Tbsp minced garlic
2 Tbsp rice vinegar
2 portions of somen noodles
cucumber for garnish
sesame seeds for garnish
1 egg
*this recipe is spicy intended to beat the heat! reduce the amount of gochujang or gochugaru to make it less spicy
soft boil your egg
mix all the sauce ingredients together: Gochujang, gochugaru, sugar, sesame oil, garlic, and rice vinegar
boil the somen noodles as directed in the noodle package. Strain and rinse in cold water.
mix the noodles with the sauce until the noodles are evenly coated
plate and garnish with sliced cucumbers and half a soft-boiled egg. sprinkle with sesame seeds, and enjoy
Bibim Guksu used to be a fancy dish with lots of delicately prepped toppings made in the royal kitchen. Its original recipe was recorded in a book written in the 1800s. Back then, before wheat was rarely used in Korean cuisine, the noodles were made with either potato or buckwheat. Only after the Korean war when flour became widely available the modern Bibim Guksu became popular.
