June
June 6 South Korean Memorial Day (Hyun-Choong il): Although not an official holiday with days off, South Korean memorial day is commemorated across public schools and government agencies. In ancient Korean customs, the best day to pay our respects to our ancestors was considered the day that the planting cycle started for the rice crops (and this day was called Mang Jong, counted on the lunar calendar). In 1956, the government assigned that year’s Mang Jong (6/6) as the S. Korean Memorial Day made to commemorate the soldiers that protected S. Korea in various wars.
6.25 Outbreak of the Korean War (1950): Any Korean will recognize the number, 6-2-5 even if not everyone will know the exact significance and year of the date. The date has been taught in school curriculums not to be forgotten, and this was the day that North Korea invaded South Korea and started the Korean War.
Moo-Goong Hwa (Hibiscus)
This is the national flower of South Korea.
Known for its resilience, it was a beloved flower that was considered divine since the dynastic era of South Korea. During the Japanese colonization, the nation’s love for the flower intensified also as an act of resistance, and naturally became the official flower of South Korea since liberation.
One-Pan Bibimbap (for one)
Ingredients
Eggplants, onions, shredded carrots, bell peppers, and your choice of vegetables
mixed greens
1 egg
1 bowl of cooked white rice (short grain)
1 Tbsp gochujang
1 tsp honey
2 tsp sesame oil
1 tsp soysauce
heat a large pan (this is a on-pan recipe!) and put some oil.
first, add the eggplants and lightly salt it. Then stir fry for 2 minutes. push to the side of the pan, let it cook on the side
add the onions, and lightly salt, stir fry for 2 minutes and push to the side.
then proceed to do the same for the bell peppers, other veggies of your choice (add the tougher veggies first so it cooks for longer on the side)
once the veggies are cooking, make some space and add some more oil for a fried egg. fry the egg (4-5 minutes) to your liking
while the egg is cooking, mix the gochujang, honey, sesame oil, and soysauce
top the bowl of rice with mixed greens (roughly cut smaller with shears), stir-fried veggies, fried egg and add the gochujang sauce to taste. (I start with a few teaspoons, add more if I’m in the mood for spicy)
mix and enjoy!
