Tales of Hansik (Spanish) Ep04
- 10 years ago
For thousands of years, Korean cuisine has centered on a table of rice and side dishes made of grains and vegetables. Arirang TV's "Tales of Hansik" introduces the secrets of Korean cuisine, now attracting global attention as healthy slow food.
In the "Jeon" episode, we talk about Korean-style pancakes, or jeon, which is an all-time favorite on rainy days. We talk about the image that Koreans have about jeon, and the kinds of jeon that are enjoyed with regular meals, at celebrations, and alongside alcoholic drinks.
Joen is made with a variety of ingredients, including vegetables, meat, and fish, but the most common type of jeon is pajeon (green onion jeon). We visit the Dongnae Halmae Pajeon restaurant to learn about the history of Dongnae pajeon and the reason that Koreans have looked to jeon all these years in times of joy and sorrow.
We explore the customs associated with jeon and what it symbolizes in Korea. We look at the formation of jeon restaurants and the jeon alley in Mapo.
Jeon culture - including the history and misunderstandings about bindaetteok and the process through which it became a food for the common people; the buckwheat jeon in Gangwon Province; the jangtteok of Chungcheong and Gangwon Provinces; and modern forms of jeon ?gives us a glimpse of the lives of Koreans.
- We track the history of Korean cuisine by comparing the traditional jeon made in Dudeul Village for over two millennia with the modern jeon. We also join a family as they prepare food for the New Year's celebrations and stop by jeon restaurants to see the ambience that jeon creates as well as its healing powers.
In the "Jeon" episode, we talk about Korean-style pancakes, or jeon, which is an all-time favorite on rainy days. We talk about the image that Koreans have about jeon, and the kinds of jeon that are enjoyed with regular meals, at celebrations, and alongside alcoholic drinks.
Joen is made with a variety of ingredients, including vegetables, meat, and fish, but the most common type of jeon is pajeon (green onion jeon). We visit the Dongnae Halmae Pajeon restaurant to learn about the history of Dongnae pajeon and the reason that Koreans have looked to jeon all these years in times of joy and sorrow.
We explore the customs associated with jeon and what it symbolizes in Korea. We look at the formation of jeon restaurants and the jeon alley in Mapo.
Jeon culture - including the history and misunderstandings about bindaetteok and the process through which it became a food for the common people; the buckwheat jeon in Gangwon Province; the jangtteok of Chungcheong and Gangwon Provinces; and modern forms of jeon ?gives us a glimpse of the lives of Koreans.
- We track the history of Korean cuisine by comparing the traditional jeon made in Dudeul Village for over two millennia with the modern jeon. We also join a family as they prepare food for the New Year's celebrations and stop by jeon restaurants to see the ambience that jeon creates as well as its healing powers.