Smart Eating Street Food Südkorea Englisch

EAT SMARTER, LIVE HEALTHIER:
SMART STREET FOOD
Recipes from South Korea

2
CONTENTS
DEAR GUESTS,
DEAR READERS,
SMART EATING
STREET FOOD RECIPES
In 2019, we developed Smart Eating – a
concept for healthy nutrition that not only
looks great but also tastes delicious. And it
seems we're on to something. In 2020, we
So we got to work tinkering with the recipes
in order to make “SMART" versions of pop-
4 >> The three pillars of a
"smart" life
6 >> The "Smart Eating" formula
26 >> Chicken bao
30 >> Bibimbap
32 >> Stir-fry
received the Gold Marketing Award for
Communal Catering (German-speaking Europe)
for Smart Eating. For this year, we
have taken this concept one step further. In
ular street food dishes. Our journey begins
in South Korea before continuing on to Hawaii
and ending in the American South. We
are pleased to present you with the results
8 >> STREET FOOD
12 >> Street food facts
TIME TO relax
34 >> Jjimjilbang
2023, our theme will be street food and
of our in-depth research and delicious trial
showing that it can absolutely be prepared
in a healthy way. For this purpose, we have
set off on a culinary journey around the
world and have been inspired by a variety of
different cultures and cuisines. Ever since
annual street food festivals began to pop up
and error in the kitchen in the form of recipes
in this magazine and dishes cooked in
our restaurants, available on our special
theme days.
We hope you'll stop by!
14 >> WELCOME TO SOUTH KOREA
20 >> Korean cuisine
22 >> Kimchi
24 >> Korean street food
SALAD RECIPES
38 >> Japchae glass noodle salad
39 >> Cabbage salad with egg
40 >> Ssambap
in cities around the country, many previously
unknown dishes have become popular and
TIME TO move
well known here in Switzerland. However,
oftentimes these dishes aren't very healthy
Christian Hürlimann
42 >> Taekwondo
or balanced: too many carbohydrates, too
COO Business Catering
much fat, too little fibre.
44

4 5
Relaxation
Exercise
Nutrition, exercise and relaxation are
building blocks for a
healthy, vital life.
Nutrition
Smart Eating
Nutrition is an extremely personal
topic. Very few of us are
willing to subject ourselves to
restrictive rules and limitations
over the long term. Instead, we
Live smart
>> Finding the right mix of nutrition,
exercise and relaxation so that
you feel good and stay happy and
healthy.
make more and more "tiny exceptions"
from the latest hyped
health trend until we finally give
>> Seeing health as a form of
self-respect, not self-regulation.
up on all our good intentions and
end up right back where we
started.
>> Not cutting out anything that
makes you truly happy – after
all, it's not sustainable.
Many years ago, we began thinking
about how to break this cycle.
Certainly not with another new
>> Making healthy nutrition,
exercise and relaxation enjoyable.
diet. Quite the opposite: Eldora
developed "Smart Eating" in response
to all the fad diets and
>> Striving for a healthy balance that is
realistically
the concept of restriction, of-
achievable in the long term.
fering instead a nutritional approach
focussed on enjoyment.
"Smart Eating" makes healthy eat-
>> Mindfully observing what is
happening in one's mind
ing sexy!
and body.

7
You have probably seen
this logo at your
Eldora restaurant.
It represents Eldora's own
healthy eating concept.
Some restaurants offer
"Smart Eating" as a daily
menu line, others highlight
certain "Smart Eating" dishes
on the menu or particularly
healthy products in the
snacking section.
We are NOW expanding this
nutritional concept as a
special promotion. At the
same time, we have also
published this magazine in
which we address topics
such as nutrition, exercise
and relaxation.
"Smart Eating" makes
healthy eating sexy.
"Smart Eating" is sexy.
>> The dishes look great, feature creative
combinations of colours and flavours, bring the
best products to your plate and simply taste
delicious!
"Smart Eating" makes you sexy.
>> Good food = good mood! Light dishes keep
you feeling fit throughout the day and give
you lots of energy. This puts you in a good
mood and gives you a sexy aura!
"Smart Eating" is simple.
>> You no longer need to ask what and how
much you "should" eat for lunch. Counting
calories is also a thing of the past. We offer you
the perfect, healthy meal.
>> "Smart Eating" dishes are designed for
individuals who work sedentary jobs. They keep
you satisfied and give you power.
>> You can also look for the logo in Eldora's
range of snacks and extras.
"Smart Eating"
is healthy.
>> "Smart Eating" dishes contain
just 500 to a maximum of 600
calories.
>> "Smart Eating" meals contain
everything your body needs.
No more, no less. But, most importantly:
the RIGHT STUFF – namely a
balanced and fresh diet.
>> We use products with high nutritional
value. The dishes are rich in vitamins and
minerals and high in fibre.
>> Instead of using lots of salt, we season our
food with fresh herbs. We use natural sweeteners
like Stevia instead of refined sugars.
>> Each dish contains only 15 grams of fat,
equivalent to one tablespoon.
>> We take plenty of time to prepare the
dishes using especially gentle cooking methods and
choose methods of preparation that offer
maximum flavour without a lot of added fat.
"Smart
Eating"
is not a
diet!
50%
VEGETABLES, SALAD,
FRUIT
We know what we're doing.
>> We have many years of experience with different
nutritional concepts that we have introduced
for our customers.
>> "Smart Eating" is based on the Swiss food
pyramid and follows the guidelines of the Swiss
Society of Nutrition.
25%
PROTEIN, plant-
or animal-based
25%
CARBOHYDRATES

8 9
In many parts of the world, street restaurants and
street kitchens have been part of the cultural
landscape for thousands of years. Naturally (or
fortunately), the dishes they serve have evolved
over time. What has remained, however, is a passion
for delicious foods served hot, fresh and fast.
From hot dogs and corn on the cob to Currywurst
and Magenbrot all the way to satay
skewers or even more unusual foods like
grilled insects or chicken feet: no matter
where you are in the world, there will be
street food. And that's been the case for
quite some time.
WHO INVENTED STREET FOOD?
More than 6,000 years ago, the Ancient Egyptians
grilled fish on the street and sold it. The
Ancient Greeks adopted the Egyptians' eating
habits, and the Ancient Romans would go on
to perfect street kitchens. They sold ready-toeat
foods out of a window onto the street
from shops that were called thermopolium
(Greek for "a place where something hot is
sold"). At the thermopolium, staple foods like
spelt stew, legumes, and meat were sold to
the poorer Roman citizens. After all, only the
rich could afford their own kitchens at that
time. In China (from 700 B.C.), street food
had long been something for the destitute.
Nevertheless, the street food was popular,
and the rich and powerful would send couriers
out to buy it for them – a precursor to
today's food delivery services.

10 11
STREET FOOD FACTS
The country with the most
street food stands...
10 million
...with over 10 million is: India! But
Thailand is also a front-runner. Bangkok
alone is home to 300,000 street
kitchens, making it the top city for
street food.
The most expensive street food...
...is a taco. For USD 25,000, you
can have one in Mexico. It contains
Kobe beef, Beluga caviar,
The world's most
popular street food...
langoustine, black truffle brie and
gold leaf. In comparison, at just
USD 2,700, the world's most expensive
pizza is practically a bargain!
...is roti canai, according to a
TravelAtlas survey. Roti canai is
300,000
buttery flatbread from Malaysia that
is eaten for breakfast with different
curries.
FROM PEASANT FOOD TO BEST-
SELLER
In the Middle Ages, street kitchens once again
sold "peasant food". In Paris, pâté originated
in the 14th century. It was made up of meat
and vegetables that were wrapped in pastry,
thus keeping them fresh for longer. Pâtés
served as the basis for many well-known
dishes today, such as English pies and pasties,
empanadas, and many sweet pastries. But
pâté is not the only success story that travelled
around the world; fried fish is another
excellent example. Jewish immigrants brought
the practice of battering and frying fish to
English. Because they were not allowed to
cook on the Sabbath, they would dip their
fish in batter and fry it on Fridays. This way,
they could eat it cold on Saturdays. The first
"chippy" opened in London in 1860. Unfortunately,
today it is not entirely clear where the
chips in "fish and chips" originated. Presumably
they come from the French-speaking part
of Belgium. American Soldiers brought them
back home from the WWII and since people in
Belgium spoke French they became known as
French Fries.
STREET FOOD IN SWITZERLAND
What's the most common street food in Switzerland?
Bratwurst (or cervelat) with or without
mustard, what else! Of course, it wouldn't
be autumn in Switzerland without roasted
chestnuts, Magenbrot and other sweets. Nevertheless,
sausage more than any other food
has a special place in our hearts. Why is that?
Sausage-making is the oldest form of meat
preservation, and was therefore ideal for large
outdoor fairs where there was no refrigeration.
And we all love fairs! Therefore, it's no
surprise that there are more than 400 types of
sausage in Switzerland, and just as many sausage-related
figures of speech.
Taco photo: Grand Velas Los Cabos

12 13
WORLD
Fish && Chips
POUTINE
Msemmen
tamales
dONUTs
BEIGNETS
Vada Pao Pao
bao Buns
Recipe P. P. 26 26
Shucos
arepas
Mie Mie goreng
ANTICUCHOS
Coxinha
BILTONG
Pigs in in Blanket
EMPANADAs

14 15
안녕
ANNYEONG
SOUTH KOREA
7.32 pm,
Gwangjang Market, Seoul.
The famous centuries-old Gwangjang
Market in the capital of
South Korea is filled with
countless food stands, each
selling freshly prepared dishes
such as kimpab (Korean sushi
rolls), tteok-bokki (rice cakes
in a spicy sauce) and eumok
(fish cake on a skewer).

16 17
THE LAND OF THE MORNING CALM...
Before the sun reaches mainland Asia, it first
rises over South Korea, bathing the foggy mountains
and the green landscape in a warm, golden
light. In South Korea, only 8% of the population
lives outside of the large cities. Accordingly,
much of the countryside is uninhabited and is, in
fact, truly serene – and not only in the morning.
... OF THE FAST-
PACED...
The cities are a whole different story, however.
Many South Koreans live according to
the motto: As much as possible, as quickly
as possible. Everything needs to happen
quickly, or "ppalli ppalli" in Korean (English:
"fast fast"). This applies to day-to-day business,
the private sphere, and food. That's
why there are food stands and large markets
on practically every corner where you can
grab a cheap bite at any time, day or night.
Very few people cook at home. Thanks to
this fast pace, new homes, streets and even
new technologies are popping up in South
Korea in record time.
... AND OF AMBITION.
South Koreans learn early on: If you want to
succeed, you have to work hard. Starting in
primary school, competition among students
is encouraged. At the office, people are at
their desks from morning to night. Ordering
food to be delivered right to your desk? Totally
normal. Even everyday life is characterized
by this almost overzealous drive for success.
A casual hike without top gear?
Impossible! And, of course, the goal is to
reach the top as quickly as possible.

18 19
South Korea is a country
of contrasts. A place
where massive metropolises
are separated by
rolling green hills, and
where state-of-the-art
technology meets a traditional,
hierarchical
culture.
Seoul -– The Soul of Asia
Seoul, the megacity with a population of
just under ten million, is home to a cuisine
that has been shaped by international
influences. Primarily
by Japan and the US. In addition
to its culture and its many attractions,
Seoul is also known for its hospitality.
The city also has much to offer nature lovers:
four large and several smaller mountains
in and around the sprawling city, fantastic
parks, and bicycle paths along the river are
all excellent destinations for day trips and
the perfect way to relax and get away from
the hustle and bustle of everyday life. And,
last but not least, it also promises a wonderful
balance between delicious traditional
and modern food.
Seoul
Gwangju
Songnisan
Nationalpark
Südkorea
Busan
POPULATION
51.7 million
SIZE
2.4× Switzerland
CAPITALSeoul
HELLO/GOODBYEannyeong
I'M HUNGRY.baegopayo
THANK YOUgamsahaeyo
I WILL EAT WELL.
(TRADITIONAL SAYING INSTEAD OF
"BON APPETIT")
jal meokgetseumnida
FUN FACTS
• In Korea, on the day of your
birth you're considered to be one
year old.
• Always address Koreans with the
proper title and never with their
first name.
• Korean buildings never have a
fourth storey. Four is an unlucky
number.

20 21
KOREAN CUISINE
It is known as one of the world's most diverse and
delicious cuisines – and rightly so. And yet here
in Switzerland, East Asian cuisine is still practically
unknown. Time for this to change.
Traditional Korean cuisine is based on cooked rice and involves lots
of vegetables, fish, broths and legumes. Koreans are particularly
crazy about vegetables. They are prepared and served in countless
ways and are a vital component of every meal. Red meat is only
eaten in small quantities. This balance, which is often reflected in a
single dish, is what makes the Korean diet one of the healthiest.
Sesame oil
Mirin (rice wine)
Spring onions
Rice vinegar
Soy sauce
Chili paste
Primary ingredients in
Korean cuisine
Ginger
Chilli
METAL
Spicy
Lungs,
large intestine
Fire
Bitter
Heart,
small
intestine
5
Elements
& Colours
WAtER
Salty
Lorem ipsum
Kidney,
bladder
Earth
Sweet
spleen,
stomach
Wood
Sour
Liver,
gall
In a Korean kitchen, you'll find many ingredients
that also have medicinal properties,
such as ginseng or bellflower root. And with
good reason. For many people in Korea,
food is naturally an important factor when it
comes to their physical and mental health.
Most people take care to make sure that
they get all of their required nutrients every
day.
Bibimbap – arguably the
best-known Korean dish –
embodies everything that
makes Korean cuisine so
special: a wide range of
different ingredients that
combine flavour, harmony,
variety and balance.
THE KOREAN PHILOSOPHY
OF FOOD
The concept of harmony and balance is integral
to both Korean culture and Korean cuisine.
Many dishes are built around the philosophy
of yin and yang, as well as the
elements of wood, fire, earth, water and
metal. Colours and organs have been assigned
to each of the five elements. For a
healthy diet, all colours and flavours (sour,
bitter, spicy, etc.) should be represented as
harmoniously as possible on one's plate.
"Food and medicine
share the same roots"
Korean proverb

22 23
KIMCHI
KOREAN SUPERFOOD
Kimchi is something of a symbol of
Korean culture. That's because it
perfectly encapsulates the importance
of healthy eating and careful preparation.
A meal without kimchi?
Unimaginable.
It is probably the best-known dish that has made the jump to the
West: fermented napa cabbage (and sometimes radishes or cucumbers)
flavoured with chilli, ginger and garlic. Nearly every Korean
family has their own closely guarded kimchi recipe.
Kimchi has a very unique taste; for Europeans, it often takes some
getting used to. Much like sauerkraut would probably be for
someone from Asia. This unique flavour is the result of fermentation.
If you store food in a sealed container under anaerobic
conditions, over time enzymes will change the food and allow lactic
acid bacteria to develop. This is the acidity that we taste when we
eat fermented foods like kimchi and sauerkraut. In Korea, this
process goes back more than 2,000 years. Back then, however,
people were not aware of the health benefits of fermentation.
These lactic acid bacteria are extremely important for gut health
and strengthen our natural immune defences. Vitamins C and B are
also produced as a result of fermentation.

24 25
Takoyaki
Sharing a meal is an impor-
Bungeo-ppang
A fish-shaped
filled pastry
Mandu
Kimbap
Korean-style
sushi rolls
Dough balls
with octopus
Eumok/odeng
Fish cakes in
hot broth
tant part of Korean culture.
Typical Korean meals involve
lots of small side dishes
that are shared by everyone
at the table. A major bonus
for everyone with a big
appetite: restaurants replenish
these dishes for
free! So you're sure to have
plenty to eat.
Dumplings
with various
fillings
Bulgogi
Beef grilled
over an open
Gamja hot dog
flame
A corn dog with
french fries in
the batter
Gyeran-ppang
Pancake bread
with egg
Bindae-tteok
Mung bean pancake
(sweet or salty)
Tteok-kkochi
Rice cakes
in spicy
sauce
In addition to many traditional dishes such as
kimchi, kimbap and soups, street markets
also sell all kinds of fried food and junk food.
These dishes are the result of the influence
exerted by the kings of fried food: the Americans.
Dishes like the gamja hot dog, Korean
fried chicken and Korean donuts are more
On the following pages, we will show you
what healthy street food can look like.
popular than ever.

26 27
Chicken bao
치킨 바오
makes 4 servings
CRISPY CHICKEN BAO:
• 4 boneless, skinless chicken
thighs (approx. 400 g)
• 2 tbsp Swiss rapeseed oil
• 1/2 cucumber
• A handful of coriander,
roughly chopped
• 4 bao buns (for recipe,
see next page)
• White and black sesame
seeds
Marinade
• 200 ml buttermilk
• approx. 2 cm ginger
• 1 clove of garlic
Coating
• 150 g white flour
• Chili flakes
• 1 tbsp baking powder
• 2 sprigs fresh thyme
• Salt, pepper, paprika
COLOURFUL RED CABBAGE SALAD
• 1/4 red cabbage
• 1 carrot
• 1 spring onion
• 1 small pc. ginger
• 2 tbsp rice vinegar
• 1 tbsp organic agave syrup
• 1 tbsp sesame oil
›Peel the garlic and the ginger for
the crispy chicken and the sauce
and crush both with a garlic press.
Add half to the buttermilk. Season
with salt and pepper and marinate the
chicken in the buttermilk for at least 4
hours (or better, overnight).
Chop the vegetables for the cabbage
salad into thin strips and chop the spring
onions into rings. Peel and purée the
ginger (or crush with a garlic press).
Combine all of the ingredients for the
salad.
GOCHUJANG SAUCE:
• 2 tbsp gochujang paste
• 2 tbsp rice vinegar
• 3 tbsp honey
• 6 tbsp organic soya sauce
• 1 clove garlic
• approx. 2 cm ginger
• 1 tbsp sesame oil
Combine the ingredients for the coating.
Remove the chicken from the
marinade, dredge it in the coating,
then fry it in the rapeseed oil over high
heat until golden brown. Finish the
chicken thighs by baking them in an
oven at 180°C (fan) for around 10
minutes. » See next page

28 29
Bao buns
makes 4 pcs
» Cont'd from page 26
›Heat the sesame oil for the sauce.
Briefly sauté the rest of the garlic-and-ginger
mixture, remove it from the
heat, add the rest of the ingredients and stir
well to combine.
Steam the buns in a metal or bamboo
steamer for a few minutes.
Peel the cucumber into long, thin strips with
a vegetable peeler. Toast the sesame seeds
briefly in a dry pan. Shortly before serving,
coat the chicken thighs with the gochujang
sauce, then fill the buns with the chicken as
well as the coriander and cucumber. Sprinkle
with the sesame seeds and serve with the cabbage
salad.
• 8 g fresh yeast or 1/2 sachet
instant yeast
• 60 ml cow's milk or plant milk
• A pinch of sugar
• 200 g fine white flour
• 1–2 tbsp rapeseed oil
›
Dissolve the yeast in 10 ml warm water.
Combine the yeast mixture with the
milk and sugar in a bowl. Add the flour, 2
tsp salt and the oil. Knead with an electric
mixer (or by hand) to create a smooth dough.
Cover dough with a damp cloth and let it
rise in a warm spot for around one hour.

30 31
Bibimbap
비빔밥
MAKES 4 SERVINGS
• Fresh ginger, grated
• 4 cloves of garlic
• 300 g organic tofu
• 60 ml organic soya sauce
• White rice vinegar
• Sesame oil, rapeseed oil
• 1/2 onion, diced
• 500 g fresh spinach
• 1/2 small green papaya
• 1 tbsp organic agave syrup
• 3 carrots
• 500 g shirataki noodles
• 4 eggs
GOCHUJANG SAUCE
• 2 tbsp gochujang paste (available
at Asian supermarkets)
• 2 tbsp white rice vinegar
• 3 tbsp honey
• 6 tbsp organic soya sauce
GARNISH
• A handful of mung bean sprouts
and coriander
• 1/2 red chilli pepper
• Black sesame seeds
›Finely grate a 4–5 cm piece of ginger.
Toast the sesame seeds in a dry pan. Remove
the seeds from the red chilli pepper and
slice into rings. Finely chop the garlic and cut
the tofu into cubes. Combine the soya sauce,
3 tbsp rice vinegar, and 1/2 tsp of both the ginger
and the garlic. Marinate the tofu in this
mixture overnight.
Peel the green papaya, cut it in half, scoop
out the seeds and grate on the coarse side of
the grater. Combine 2 tbsp rice vinegar with
the agave syrup and 1/2 tsp of the grated ginger.
Combine the sauce with the papaya and
season with salt.
Chop the carrots into small pieces and toss
with some sesame oil, salt and pepper. Tip the
marinated tofu and the carrots onto a baking
tin and bake at 165°C for 10–15 minutes.
For the sauce, heat some sesame oil and
briefly sauté around 1 tsp garlic and the rest
of the ginger. Combine with the other sauce
ingredients.
Sauté the onions and the rest of the garlic in
some rapeseed oil, add the spinach and let it
cook down.
Briefly heat the noodles in hot water (can
also be eaten cold) and season them with sesame
oil and salt. Heat some rapeseed oil in a
pan, carefully crack the eggs into the pan and
fry them. Season the fried eggs with salt and
pepper. Roughly chop the coriander. Combine
all of the ingredients in a bowl, sprinkle the
sauce over the top, and garnish with mung
bean sprouts, sesame seeds, coriander and
red chilli pepper.

32 33
Stir-fry
with rice and vegan mince
밥 볶음
• 250 g plant-based mince
• 1/2 red chilli pepper
• 1/4 napa cabbage, broccoli
• 120 g shiitake mushrooms
• 1 onion
• 1 small pc. ginger
• 1/2 red chilli pepper
• 180 g brown rice
• 400 ml vegetable broth
• 1 bay leaf
• Rapeseed oil, sesame oil
SAUCE
• 8 tbsp organic soya sauce
• 4 tbsp tomato ketchup
• 5 tbsp rice wine
• 2 tbsp maple syrup
GARNISH
• A handful of mung bean
sprouts and coriander
• 1 tbsp white and black
sesame seeds
›Combine all the ingredients for the sauce and mix well. Chop the vegetables
and the shiitake mushrooms as desired. Peel the onion, ginger and
garlic and finely chop along with the red chilli pepper. Rinse the brown rice
twice with cold water. Sauté half the onion in some rapeseed oil. Add the
brown rice, sauté until translucent, then add the hot vegetable broth, bring to
the boil, and add the bay leaf. Simmer the rice over a low heat. Sauté the
plant-based mince and the other half of the onion in sesame oil. Add the
shiitake mushrooms, vegetables, ginger, half of the chilli pepper and the garlic
and sauté briefly. Add the sauce and cook until the sauce thickens slightly.
Season with pepper. Roughly chop the coriander and toast the sesame seeds in
a dry pan for one to two minutes. Divide the rice up into four bowls, top with
the stir-fry. Garnish with the coriander, mung bean sprouts, sesame seeds and
the rest of the chilli pepper to taste.

35
JJIMJILBANG
RELAXING KOREAN-STYLE
While the word may be hard to pronounce, the concept
is easy to love. A jjimjilbang is a Korean
bathhouse. It's something of a mixture between a
Turkish hammam, a Finnish sauna, and Japanese onsen
(hot springs). And since Koreans are never ones for
half measures, a trip to a Korean bathhouse is an
unforgettable experience.
relax
TIME TO
In contrast to the hectic pace of everyday life,
the ritual of bathing in Korea is properly celebrated.
In these special bathhouses, there is a
very specific order for treatments: you start in
the hot tub or hot springs, allow yourself to be
washed and scrubbed, then enjoy the steam
baths and saunas. Unlike Finnish saunas, Korean
saunas are not made of wood, but rather
can be made of a variety of materials. For example,
there are jade saunas (as pictured on
the right), clay saunas, stone saunas and salt
saunas. All are heated to different temperatures
and promise a different healing effect.
And, since bathing and steaming can work up
an appetite, the bathhouses often have their
own restaurants where people eat between
treatments. Some even have cinemas, arcades
or karaoke parlours for a bit of entertainment.
Most bathhouses are open 24 hours a day,
and many people choose to spend the night
there. Yes, correct you can sleep there too.
Night-time entry costs a maximum of CHF 10,
which is much cheaper than a taxi ride home.
You're not really friends until you've
visited a jjimjilbang together.
Korean proverb
On the volcanic island of
Jeju, south of the Korean
Peninsula, there are sand
saunas. Visitors can bury
themselves in the sand on
the beaches and enjoy the
natural volcanic warmth.
Images: Dragon Hill Spa, earthmaho.

36 37
Korean salads
Recipes on the next page
Cabbage salad with
pickled eggs and
peanuts
Koreans love eggs – hardboiled eggs
as a snack on the go, during a
break at work, or even in the sauna.
Wait a minute – IN the sauna?
Yes! In fact, they not only eat
hardboiled eggs in the sauna, but
they cook them there directly on
the hot stones. For three whole
hours! Well, that must smell...
Nevertheless, maekbanseok gyeran
(maekbanseok = elvan stone, gyeran
= egg) are the most popular snack
at jjimjilbangs.
JAPCHAE
Glass noodle salad with
vegetables and mushrooms

38 39
Japchae
Glass noodle salad with vegetables
• 5 tbsp organic soya sauce
• 2 tbsp organic agave syrup
• 2 tbsp sesame oil
• 1/2 lime (juice)
• 1 pack glass noodles (approx.
200 g)
• 10 brown button mushrooms
• 1/2 red onion
• 1 clove of garlic
• 1 spring onion
• 1 carrot
• 1/2 yellow pepper
• 1/2 courgette
• 200 g baby spinach
GARNISH
• A handful of coriander
• 1 tbsp black sesame seeds
• 1/2 lime (garnish)
›Combine all of the ingredients for the
dressing up to and including the lime
juice, season with salt and pepper. Cook the
glass noodles according to the instructions on
the package, then rinse with cold water.
Clean and thinly slice the mushrooms. Peel
the onion. Finely chop the onion, garlic and
the white part of the spring onion. Thinly
slice the carrot, pepper and courgette. Wash
the spinach well. Heat some sesame oil in a
frying pan. Sauté the vegetables (except for
the spinach), onion and garlic briefly. Add the
mushrooms at the end and cook briefly. Remove
the pan from the heat and stir the baby
spinach into the vegetables. Chop the green
part of the spring onion. Combine the glass
noodles, the vegetables and the green part of
the spring onion and toss with the dressing.
Garnish with coriander, sesame seeds and
lime slices to taste.
잡채
• 4 hard-boiled eggs
• 500 ml organic soya sauce
• 100 ml white rice vinegar
• 100 g palm sugar
• 1 small pc. ginger
• 1 clove of garlic
• 2 tbsp tomato purée
• 1 tsp sriracha chilli sauce
• 1 1/2 tbsp white rice vinegar
• 2 tbsp sesame oil
• 5 tbsp organic soya sauce
• 1/2 red cabbage
• 1 pak choi
• 1/2 radish
• 1 red chilli pepper
• 1 spring onion
• A handful of coriander
• A handful of peanuts
계란을 곁들인 양
›Heat the soya sauce, rice vinegar and
palm sugar until the sugar has dissolved.
Peel the eggs and leave them in the pickling
liquid overnight (at least 12 hours).
For the dressing, finely grate the ginger and
chop the garlic. Combine the tomato purée,
chilli sauce, rice vinegar, sesame oil and soya
sauce together with the ginger and garlic.
Chop the cabbage, pak choi, radish and
chilli pepper into thin strips (or grate them).
Finely chop the spring onion. Toss the
vegetables with the dressing and garnish
with the coriander and peanuts.
배추 샐러드
Cabbage salad with pickled
eggs and peanuts

40 41
SSAM BAP
쌈밥
Lettuce wraps filled with rice and chicken
makes 8–10 pieces
• 65 g jasmine rice
• 1–2 Kaffir lime leaves
• 2 mini lettuce heads
• Mat kimchi (available at Asian
supermarkets)
• 1 sprig fresh coriander
• 1 tbsp white sesame seeds
Tom yum chicken
• 1 tbsp tom yum paste
• 1 tbsp raw sugar
• 1 tbsp organic soya sauce
• 1/2 tsp corn flour
• 200 g chicken strips
Soya chilli sauce
• 1 clove of garlic
• 1 tbsp organic soya sauce
• 1 tbsp white rice vinegar
• 1 tbsp ketjap manis (sweet soya
sauce, available at Asian supermarkets)
• 1/2 tbsp agave syrup
• 1/2 tbsp sriracha chilli sauce
• 2 tbsp tomato ketchup
• 2 tbsp Swiss rapeseed oil
›Rinse the jasmine rice twice with cold
water. Cook the rice with the lime leaves
in a steamer or in a pot and let it stand for
10 minutes.
Combine all of the ingredients for the marinade
and marinate the chicken in the marinade
for at least 2 hours. Then bake the
chicken in the oven for 15 minutes at 180°C.
For the sauce, peel and finely grate the garlic.
Combine all of the sauce ingredients.
Remove the stalk from the lettuce and carefully
separate the individual leaves. Toast
the sesame seeds in a dry pan until golden
brown. Roughly chop the coriander. Divide
the rice up between the lettuce leaves. Top
with the chicken and the kimchi, then garnish
with the soya chilli sauce, coriander and
toasted sesame seeds.

TAEKWONDO
KOREA'S NATIONAL SPORT
Taekwondo is a form
of martial arts focussed
on controlling your body
and developing a fighting
spirit. Anyone who has watched a
fight or a performance was no doubt
fascinated by the incredibly high kicks, precise
punches and the athletes' speed.
The word taekwondo comes from three Korean syllables:
tae for "foot" or "leg", kwon for "punching", and do, the
"way" or "discipline", which represents the process of spiritual
maturity. Literally translated, taekwondo is the practice of using
your feet and hands. However, the sport is not only about the physical
aspects, but also teaches respect and self-discipline. For example,
in fast-paced matches, professionals are able to stop just a few centimetres
from their opponent's head so that no one is injured.
Taekwondo
evolved
out of traditional Korean
martial arts as well as Japanese
karate. Like in karate, there are different
belt colours in taekwondo that students
can earn through tests.
Traditional taekwondo does not involve
physical contact, but there is also a modern
version with full-contact sparring. The latter
has been an Olympic sport since 1988. In
the modern version of taekwondo, athletes
wear protective gear. The goal is to hit the
opponent with targeted kicks and punches.
move
TIME TO
42 43
Kwon Jae-Hwa was one of the
grandmasters of taekwondo.
He was able to break rocks
with the palm of his hand,
generating an unbelievable
1,000 kg of force.

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