KOREA

Imagine your Korea!

​

You can trace of 5,000-year-old Korean history and its rich culture at a glance here in Korea Pavilion. In the short time following its dramatic and impressive development, it has managed to maintain the delicate balance between preserving its impressive history and tradition whistle embracing all the conveniences and technology of modern world.

​

Please come and enjoy Korean culture in its arts, crafts and entertainment. Also, delicious and popular Korean food will make your day in Korea Pavilion more enjoyable. Join the crowd in Korea Pavilion and feel the heat!

HISTORY

*Kimchi, A Thousand-Year-Old Tradition

​

Let’s make Kimchi with Mangchi in New York!

​

Her blog is specialized in Korean cuisine and her recipes are great to try for everyone. You can also find video tutorial here.

KOREAN VIDEOS - HAVE YOU EVER?

FOOD

BULGOGI (MARINATED BEEF) RECIPE

​Ingredients

• 1 pound of beef tenderloin, sliced thinly into pieces ½ inch x 2 inches and ⅛ inch thick

• Marinade (for 1 pound of beef):

• ½ cup of crushed pear

• ¼ cup onion purée

• 4 cloves of minced garlic

• 1 teaspoon minced ginger

• 1 chopped green onion

• 2 tbs soy sauce

• 2 tbs brown sugar (or 1 tbs of brown sugar and 1½ tbs rice syrup)

• a pinch of ground black pepper

• 1 tbs toasted sesame oil

• several thin slices of carrot

Directions

1. Mix all the marinade ingredients in a bowl.

2. Add the sliced beef and mix well.

3. You can grill, pan-fry, or BBQ right after marinating, but it’s best to keep it in the fridge and let it marinate for at least 30 minutes, or overnight for a tougher cut of beef.

Kimchi Recipe

Ingredients

Makes about 8 pounds (3.6 kg) of Kimchi
For salting cabbage:

• 6 pounds (about 2.7 kg) napa cabbage

• ½ cup Kosher salt (2.5 ounces: 72 grams)

For making porridge:

• 2 cups water

• 2 tablespoons sweet rice flour (glutinous rice flour)

• 2 tablespoons turbinado sugar (or brown or white sugar)

Vegetables:

• 2 cups radish matchsticks

• 1 cup carrot matchsticks

• 7 to 8 green onions, chopped

• 1 cup chopped Asian chives (buchu), optional (substitute with 3 green onions, chopped)

• 1 cup water dropwort (minari), optional

Seasonings and spices:

• ½ cup garlic cloves (24 garlic cloves), minced

• 2 teaspoon ginger, minced

• 1 medium onion, minced

• ½ cup fish sauce

• ¼ cup fermented salted shrimp (saeujeot) with the salty brine, chopped

2 cups hot pepper flakes (gochugaru)

4.   Dunk the halves in a large basin of water to get them wet. Sprinkle the salt between the leaves by lifting up every leaf and getting salt in there. Use more salt closer to the stems, where the leaves are thicker.

5.   Let the cabbages rest for 2 hours. Turn over every 30 minutes, so they get well salted. From time to time you can ladle some of the salty water from the bottom of the basin over top of the cabbages if you want to.

Directions

Prepare and salt the cabbage:

1. If the cabbage cores stick out too much, trim them off.

2. To split a cabbage in half without shredding the densely packed leaves inside, first cut a short slit in the base of the cabbage, enough to get a grip on either half and then gently pull the halves apart so the cabbage splits open.

3.   Cut a slit through the core of each half, 2 inches above the stem. You want the cabbage leaves to be loose but still attached to the core.