foodology magazine #1 appetizer

Foodology#1 Appetizer

CU reviewInterviw with the Food MasterUnique salad recipesRestaurant ReviewAll about yoghurt & cheeseSuperfood

Around JejuAppetizers around the worldSci-FoodOrganisation + FoodAll about vegetablesBread as an appetizer

06. 2015

Photograph by: Kumjo Kim

Magazine manager Kumjo Lucia Kim

Magazine editors Kumjo Lucia Kim Minji Annie Kim

Writer in Chief HeeyoungCeline Tae

Writers Jeongmin June Song Jinn Park Subin Ally Park Hanul Jamie Sohn Hyosun Elizabeth Chang Jihyun Raina Kim Minji Annie KimIllustrators Terry Rim Subin Ally Park Wonjung Heather Jung Subin Sandy Hong Heeyeon Chris Chi

Artists JiwonSally Choi Heeyeon Chris Chi

Photographers Kumjo Lucia Kim Jini Jieun So

2

Photograph by: Kumjo Kim

03 Contents/Editor'sMessage

04 Seeyou@CU

09 UniqueSaladRecipes

16 InterviewwiththeFoodMaster

27 Jeju,theCulinaryTreasureIsland

32 Superfood

34 BreadasanAppetizer

36 AsparagusCarrotBaconRoll

38 RestaurantReview

44 AppetizersAroundtheWorld

52 MolecularGastronomy

55 Cooking+Organisation

60 AboutVegetables

62 AllAboutYoghurt&Cheese

69 FoodArt

70 Eventpage

Contents

3

Editor’s Message

Kumjo Lucia Kim

Minji Annie Kim

IfirststartedFoodologysocietywithhalfjoke,asitjustpoppedupinmymindinthemiddleofthenight,whileIwasthinkingwhatIdidinthepastfewmonths.Nowonder,Iwasbusydrawinglittleticksnexttomyendlesslistof‘to-dos’,andthatwaswhyIcouldonlysay‘nothingspecial,juststudying’tomymom’severydayquestion‘howwasyourday?’.Ineededsomethingdifferentinmylife,thatIwasmostpassionateabout.Theanswercameupquiteeasily-food.ItwasbecausemyfriendsandIhavealwaysspentourlastbitofenergybyrushingintotheschoolcanteenassoonasthebellrang,tosootheourhungerwithsomefood.Theonlythingthatcandetachmybodyfromthebedortodosomefavourforsomeoneeasilywasfood.ThenIthought;inwhatwaycouldIspendthisgreatpassiontowardsfood?

NotthatIwasoriginallyinterestedinthefieldofmagazinefromthefirstplace,infact,itwasnothingrelatedtothesubjectsthatIwasinterestedof,butIwantedtoseehowfarIcouldgetwiththispassion,andtowhatextentIcouldstretchmyability.Someteachersgotworriedandtoldmetoconsideritagain,whichIagreetothereasonwhy,facingIGCSEexaminlessthantwomonths.Butifnotnow,thenwhen?AfterIGCSE,IBiscomingup,andtwoyearsofschool-whoosh,I’moff.Carpediem,soIjuststarted-afoodmagazine,whichcanshoweachstudent’stalentthrougharticles,illustrations,photographsandartworks-withthecommon,belovedtheme;food.However,thebiggestbarrierwasfundraising.Inordertomeettheamountofmoneythatweneededforpublishingalthoughwecouldgetsomeschoolbudget(LotsofthankstoMr.Monaghan!),wehadtofundraiseeverysingleweek.ThiswasthemosttiringexperiencethatI’veeverhadinmylifeatschool.Ireallythankthoseofyouwhovisitedourfundraisingeventseverysingleweekandsupportedus.Also,thankyouMiss.Eleyforhelpingmesettingthissocietyupanddoinghugeamountofworkduringfundraisingweeks,andthankyouMr.TaylorforsupportingandintroducingmeintothewholenewworldofAdobeInDesign.Etvoilà,ourveryfirstFoodologymaga-zinethatwillraiseyourappetite.Ihopeyouenjoy.

FoodologyMagazineisthefirstevernon-academicmagazinepublishedinthehistoryofNLCSJeju.Itisthefirstevermagazinepublishedpartlywiththeprofitearnedbyholdingcountlessfundraisingeventssellingfood.Evenbeforehavingthiswildideaofpublishingamagazinesolelyaboutfood,KumjoandIalwaysusedtosearchfornewrestaurants,dessertplacesandfunkyfoodrecipesthatwecouldtryoutbyourselves.Wemetatleastonceeveryholidaytotryoutnewlyfoundrestaurants,discoveringhiddengemsamonghundredsofrestaurantsnearourhouses.Everytripincludedavigorouseliminatingprocesstofindthemostdeliciousplacewithinthearea.Itmightsoundabitweird,butfoodwassomethingKumjoandIfeltverypassionateabout.Everyonecanrelatetofoodinsomewayandtherearehardlyanypeoplewhogenuinelydislikefood.Bycreatingamagazineaboutfood,wewantedtoshareourpassion,shareinterestinginformationandmostimportantly,provideafunandenjoyablemagazinetoreadforeveryoneintheschoolcommunity.Thisissueisaboutappetizers.Appetizerisdefinedasasmalldishtakenatthestartofthemealtostimulateone’sappetite.Thisissueisjustlikeanappetizerforourjourney.Itisthestartingpointandistheonethatwillbebrilliantenoughtostimulateyourap-petitefortheotherissuestocome.Wholecoursesofmaindishesarecoming,soenjoythisissueandlookforwardtothenext!

4

See You @

In this edition, for the theme of [Appetizers], I have reviewed some YOGHURTS. Mind you, I spent around a quarter of the day in the washroom. So, please enjoy, keeping in mind the sacrifices I made.

*The reviews here are reflections of what I thought of the product, and so they may not be entirely objective or correct.

Welcome- to the w

onderful world of

CU! There isn’t

a

thing you couldn’t

find here. The

variety of selec

tion is

overwhelmingly wi

de even for the

most mundane it

ems,

from potato chips

to Kim-bap. You

name it and it w

ill be

there, glorious in

its place among

the numerous she

lves.

But, there’s a t

rap; not all of th

ese items are ex

actly

wonderful. There

are yoghurts th

at smell like your

un-

cles’ toe, chocola

tes worth way mo

re than what you

can

afford and giant

airbags polluted w

ith potato chips.

This

column is to solve

you of these pr

oblems- to safely

guide

you past the tra

ps by trying it f

irst.

Written by: Jinn Park

Illustrations by: Terry Rim

5

Plain Yoghurt

BULGARIS plain

Claims to turn your body

back to your good old da

ys.

DENMARK DRINKING YOGHURT originalMy personal favorite.

YOPLAIT plain‘Reduced sugar’ but still sugary yoghurt.

taste: @@Quite dilute, a little bit closer to ‘yakurt’ than yoghurt. Similar textures to [Will] the morning milk la-dies sell. Smooth and silky, but as you drink your mouth turns a little stuffy and your throat starts to feel blocked. The first taste is sour, after taste is sweet. The balance between sour and sweet is quite good, but the dryness after drinking is too much.

Price: @@[1800W] Average price. 300ml in total, so it’s a little in excess for you to drink it all in one go.

Nutrition: @@Total calories are 260kcal, The milk percentage is 69.435%. A bit too much sugar (38g). It declares itself to be abundant in vitamins and other nutrients, but to be honest, all youghurts have a lot of vitamin and others. No real special feature.

Taste: @@@@Bit more diluted than BULGARIS, and the after taste is much more clean. Your breath smells much more pleasant after drinking. The first taste is sweet and the after taste is a bit sour. Likable, as it lacks any sticky texture. Quite light, and good for a morning yoghurt.

Price: @@@[1800w] 10ml more than BULGARIS, but cheaper. 310ml in total. Also too much to drink in one go.

Nutrition: @@@Milk percentage is 71%, Total calorie is 270kcal. Sugar is 36g, so less than BULGARIS.

Taste: @@@Pleasant, but nothing special. More like a proper ‘yoghurt’, and less sweet than others with a normal taste of yoghurt. It proposes that it is good for your diet as it has reduced sugar, but it is still quite sweet.

Price: @@[1500w] 200ml in total. A bit expensive but affordable.

Nutrition: @@@Less sugar than others (25g), with 200kcal. Lots of lactobacillus present.

The originals- usually are the best in most yoghurt series, and also the safest.

6

Taste: @@@@Sort of tofu-like, more solid compared to others. Pleasantly sweet, and sourness is less than others. The creamy texture in the mouth is delightful. However, the taste is not very different from the others.

Price: @@@[675w] 85g in total. Average price for a yoghurt.

Nutrition: @@@@85kcal in total and 10g of sugar. Also, there is less amount of cholesterol and fat than others.

Best of Best

Taste: @@@@Not so sweet, and the after taste is also pleasant. A bit thick but creamy, the texture is more solid than others. It claims that the taste is deeper than normal yoghurts, but with ordinary tongue of mine, I don’t feel much difference.

Price: @[1300w] 80g in total. Really expensive compared to the size. I would rather eat other big, delicious yoghurts than this one.

Nutrition: @@@125kcal in total and 12.5g of sugar. Higher calories than expected, but still as a yoghurt, it must be healthy for my body.

Reasonable price with a de-lightful taste. The texture is quite unique but pleasant. Also, the sugar content is less than others and with fewer calories. The one that I would try again in CU. Some may think it has adull taste, but that is what’s special with ‘classic’.

HUDIS GREEK YO

GHURT

Brand new trend

of yoghurt.

YOPLAIT CLASSICClassic, but what’s the difference?

7

Berry yoghurtThe all-time favorites, a mixture of blueberry, raspberry and all sorts but predominantly, strawberry. For these ‘berry’ flavored yoghurts, it’s import-ant to make the taste as un-artificial as possible as well as keeping the balance between the different berries.

DENMARK DRINK

ING

YOGHURT berry

mix

Jumbo jumbo str

awberry

BULGARIS berry mix‘Start of the nature’

O’FRUIT Strawberry

&aloe

Taste:@@@The texture of strawberries is far better than the blueberries, but yoghurt itself is not very attractive. Maybe it’s just me, but it even tasted somewhat stale. If I had a choice between the blueberry version and this one, I would choose this one, but I still wouldn’t be perfectly happy. The first taste is sweet and after taste is sour, just like real strawberries.

Price: @@[1800w] 180ml in total, but a bit expensive compared to others.

Nutrition: @@Total calorie is 150kcal with 26g of sugar. Too much sugar, as I could tell from the taste.

Taste: @@@Nice balance between strawberry and blueberry. Espeically the phase between drinking and swallowing is nearly perfect. Of course, as it’s ‘berrymix’ taste (there is no natural fruit named ‘berrymix’ as far as I know), the artificial taste is hard to hide. First taste is actually nice, but as you drink more and more, it grows a bit repelling.

Price: @@@[1150w] 150ml in total. Average price, but a bit more of the content would be great.

Nutrition: @@@Total calories is 120kcal, and 18g of sugar. Low fat.

Taste: @@@@As all the other yoghurts named ‘berry mix’ it has some sort of ‘berry’ flavour in it - and I don’t know what it is. Without the golden tongue, I cannot extinguish which flavour is what. However, the taste is pleasant and delicious, with a little bit of sourness. While the ‘strawberry’ version of Denmark Drinking Yoghurt is too typical, this berry mix version is quite enjoyable. Also, it is fullfilling.

Price: @@@@[2300w] Adequate price for this size (310ml), but it may be expensive when you’re not hungry. However, if you’re looking for a substitute for breakfast, great choice.

Nutrition: @@@@The total calories are 270kcal, and it seems to be quite healthy. 18g of sugar in 310 ml of yoghurt is much less than other sweet yoghurts.

8

Best of Best

Taste: @@@@The smell of it is an exact copy of the Strawberry Milk. You know, the one with rhombus shape packaging with pink liquid inside? Probably because it’s a collaboration between Seoul Milk and CU. Taste itself is surprisingly okay, but the taste of strawberry is way too extreme. It seems that the main character is strawberry, not yoghurt. Compared to other yoghurts, more thick in texture and much more sour.

Price: @@@@[1700w] 310ml in total and much cheaper than O’FRUIT. Good choice when you’re hungry.

Nutrition: @@@Total calorie is 312kcal, and quite healthy. Milk percentage is a little low, being 60.5%. Straw-berry juice is 1.62%.

DENMARK DR

INKING

YOGHURT str

awberry

Maybe for br

eakfast?

Taste: @@@It has a quite familiar taste of typical strawberry flavoured yoghurt. Scent of straw-berry tricks you into thinking real strawberries are present, but they aren’t. The flavour is strong, but for some of you it may be too sweet. The texture is stickier than other fluid-like yoghurts.

Price: @@@@[1500w] 200g in total. Average price, and quite fullfilling. (Satisfactory!)

Nutrition: @@@Total calorie is 210kcal with 27g of sugar. Sugary taste, sugary content.

YOPLAIT strawberry

Sweet, sweet, sweet

Generally satisfactory, with great taste and reasonable price with balanced nutrition. Rich in flavour, in fact it was quite successful than the strawberry flavour. Also, as it is fluid-like yoghurt, it is easy to consume and enjoyable everywhere.

UN IQUE

SALAD

REC IPES

The best, the most common appetizer in the world - salad. Sometimes it is a popular meal choice for the people in diet, but as an appetizer, salad functions really well to raise ones appetite before the main dish. In this section, there are 3 different unique salad recipes which will be introduced - lentil salad, radish salad and cherry tomato salad. The names may sound dull, but these well-harmonized salads with easy-to-follow recipes are healthy, at the same time delicious. Not to mention, the recipes are easy-to-follow, and healthy, but also delicious. Enjoy.

9

Written by: Kumjo Kim

Photographs by: Kumjo Kim

Lentil Salad =Nourishing, warm salad

Onion

Bell pepper

Olive oil

Cherry Tomato

Salt&Pepper

[Main Ingredients]

Lentil

10

Illustrations by: Terry Rim

11

1. Add a pinch of salt in water. Boil lentil beans in the water. Be careful not to over-cook, and separate beans from water.

2. Chop cherry tomato, onion and bell pep-per into adequate size.

3. Put sufficient amount of olive oil into pan and stir-fry with stomped garlic in low heat.

4. Then stir-fry other ingredients - cherry tomato, onion and bell pepper - together for 2 minutes.

5. Add lentil beans with salt, pepper and vinegar to adjust and enhance flavour.

6. Put it in a plate. Serve warm.

12

1. Slice radish into very thin pieces (7cm x 1.5cm). Put it into cold water then take it out. Remove any water remaining.

2. Julienne onion, and put it into cold water. Remove any water re-maining.

3. Slice lettuce to adequate sizes, and place it neatly on a plate.

4. Above [3], place [1] and [2] alternately.

5. Put julienned red cabbage and cherry tomato on top of [4].

6. Add vinegar and sesame oil to sesame sauce. Add to {5]

7. Decorate with bonito flakes (Katsuobushi) and radish sprout.

Radish Salad =Surprisingly delicious, handy

Illustrations by: Subin Park

Cherry Tomato Salad=Appetizing marinated cherry tomato

1. Mark a cross with a knife on the cherry tomatoes. Put it into boiling water for 10 seconds. Remove the peels.

2. Put chopped onion, olive oil, balsamic vinegar, salt, pepper, julienned basil with [1] together in a bowl. Marinate in the re-fridgerator over night (8 hours).

*Olive oil and balsamic vinegar ratio is 1:1.

*The sauce (olive oil + balsamic vinegar) should cover half of the cherry tomatoes. Stir and mix after 3-5 hours.

14

Illustrations by: Chris Chi

16

We love cupcakes. I can’t think of a single person who would not blush, either physically or mentally, at the sight of a tray full of cupcakes. Especially, well, stuck in the middle of nowhere as we are, the occasional charity cupcake-sales are perfection; no wonder the kids in Fiji got a fancy generator installed last year.

And so, we all love this one person – the magical Ms Brandon. Dreamy white frosting swirling on top of deep dark chocolate cake, breezy blue icing whirling on creamy white cake, you name it, she bakes it. Here is an exclusive Q&A with our very own Ms Brandon, arranged specially to let all you sweet-toothed fans a special peek into her mystical kitchen, moreover her opinions on the current-food-affairs.

Written by: Heeyoung Tae

Jejuthe Culinary

Tresure Island

By now you have lived on the Jeju island long enough to call yourself an ‘islander’. However, stuck in the middle of Dae-Jeong Eup, and almost blown away every day by the fierce Jeju wind, we often forget the charms of living on this island : One of many being the savory pleasure. Surround-ed by the sea-food rich sea and bearing Halla mountain in the heart, Jeju truly is a treasure island for gourmet foods. Tired of scrolling down Naver blog articles (one in three times a fake advertisement) to find a review of a genuine 맛집(Mat-Jib, a recommended restaurant)? Put your worries to the side, here comes a full list of them, organized from appetizer to dessert recommended by a born-islander. This issue you will be introduced to the best appetizers that can be found on this island, handpicked and shortlist-ed by the editor. The sequels are soon to come.

27

Written by: Jihyun Kim

착한튀김

This small place situated in the corner of Hwabook Dong has been featured as a certified ‘ethical restaurant’ in a prominent TV show ‘먹거리 X파일’, which divulges the ugly truth of unethical restaurants. It is known to only use safe ingre-dients and clean oil renewed every few hours. Fried in clean, fresh oil changed on a daily basis, the assorted fries are by far the best menu people line up for. The crispy batter, which instantaneously melts the moment it lands on your tongue, and soft, undamaged con-tent inside indeed comprise a cause of addiction for customers. Who said fries are greasy? Dipped into the 떡볶이 국물 (Tteok-bokki sauce), you will find the perfect harmony of crunchy batter and spicy soup. Do not forget to try the hand-made pickles and tangerine sauce along with the menu.

‘Kind Fries’

Editor’s pick : Set menu 2 + 국물 떡볶이

28

짱구분식‘Zzang-gu Bun-sik’

Zzang-gu Boonsik has strenghed its position as one of the best 분식 (Boonsik) places in Jeju over a decade. The faded sign with four plain characters inscribed is neither brand-new nor seemingly attractive, but such pretentious signs are completely unnecessary for this place as customers who have been here once ought to pay another visit. 모닥치기, (Modak-Chi-gi) among all the menues counts for the enduring history and popularity of this place. Having 떡볶이 (Spicy rice cake), 김밥 (Kim-bab), a boiled egg, fish cakes, and assorted fries on one plate, 모닥치기 is a famous Jeju-born plate placing itself on the top position of the must-try culi-nary list of Jeju. The cheap price and generous portion make this place even more loveable.

Editor’s pick : 모닥치기

29

놀맨‘Nolman’

It would surely be a shame to go back to the mainland without having tasted the fresh seafood Jeju has to offer. In contrast to other restaurants, this small place surrounded by the basalt-rock wall right in front of the sea-side has only one item on the menu : Sea-food Ramen. Your first response is likely to be shock, first at the over-ly-simple menu and second at the considerably expensive price, but as you taste its unique dish you will experience the shock turning to awe. The owner of the place goes out and catches a fresh bunch of crabs or octopuses every day, and the whole crab or octopus (depend-ing on the weather condition) goes into a bowl of ramen. You will taste the whole of ocean incorporated into this one simple, but sophisti-cated bowl of ramen.

Editor’s pick : Sea food ramen

30

비바리 짬뽕

Vivari, in Jeju dialect meaning sea-women, hints the scent of ocean this place emanates. Of a similar nature to the previous din-er, but offering completely differ-ent menus, Vivari Champon offers a diversity of modified Champons ranging from original spicy noo-dle to Carbonara-style noodle. 탕수육 (Sweet-sour pork) is also a distinctive menu, strongly recom-mended by the editor. One thing to keep in mind is to dip the pork into the sauce, not pour the sauce to the dish. Of course, as typical Korean-Chinese does, this place also proffers 짜장면 of inexpensive price and high quality with various seafood contained.

‘VivariChampon’

Editor’s pick : Vivari fried seafood champon

31

32

Superfood

What is Superfood?

According to the Oxford Dictionary, the definition of the superfood is “a nutrient-rich food considered to be especially beneficial for health and well-being”. Yet, some claim that it is only a manipulative marketing tool. Although it’s called ‘super’, it can’t provide every single nutri-ent we need (Let’s be a bit realistic here.) However it is an undeniable fact that it is better for our health than other foods.

The well-known examples of the su-perfood are Avocado, Spinach, Kale, Watercress, Broccoli and many kinds of berries. It will take ages for me to enumerate all superfood. However, for the first edition of this grandiose Foodology magazine, it would be nice to start with juicy and glamorous berries!

Berry Edition

Written by: Hanul Sohn

Illustrations by: Subin Hong

33

Those small blueberries contain abundant vitamin K, C, anthocyanins (a type of anti-oxidant) and flavonoids. Many studies found out that it is very beneficial to our health: it preserves memory function, hydrates your cells, lowers blood pressure, lowers levels of LDL(low-density lipoprotein), lowers the risk of CHD(coronary heart diseases), and speeds up metabolism. Isn’t it marvelous that those little purple/blue marbles can tremendously improve your fitness?

Go - Goji berry! Goji berry is the best-loved food among charming celebrities such as Miranda Kerr and Madonna these days. However, it was first loved by the Chinese for medical purposes over 6,000 years. It contains Vitamin A, B2, C, zinc, iron, antioxidants, proteins and zeaxanthin. Zeaxanthin helps to improve eye health; other nutrients and minerals serve to improve immune system: reduc-ing the risk of coronary heart disease and cancer. They also elongate your life expectancy, and give advantages in anti-aging. You can easily find dried goji berries in markets (e.g. Emart).

It is not called a-cai, pronounce it as ah-sigh-ee! This friend of blueberry that looks very similar too is from Amazon. Yet it contains X2 antioxidants of blueberry, 10-30X of anthocy-anins of red wine. It also contains Omega-3, 6, 9, amino acids, anthocyanins, iron, and xan-thones (good for lungs and anti-inflammation). This cute miracle is claimed to have benefits in anti-aging; eye sights; blood circulation; and immune system.

Bluberry

Goji Berry

Acai Berry

If there is anyone out there who is still thinking that appetizer breads are solely for appeasing one’s hunger, you would be absolutely astonished after reading this article about how appetizer breads can actually bring even more sensational joy in your meal. In restaurants, it is not a rare sit-uation where people stuff their bellies with breads and by the point their juicy steak is served, they just simply lack space in their stomach to force in any more food. What a waste of money, you might say, but by the time you finish reading this article, you will have a totally different view on the appetizer breads.

Bread as an appetizer

34

Written by: Hyosun Chang


These are typical appetizer breads served at any typical Italian or American family restaurants you can encounter in town. For Americans, although I might be generalizing to some extent, a good ba-guette and some good smooth butter for an appetiz-er can feel quite luxurious even. They are quick and easy to eat, so if you were starving before the meal, they would be the ones you would indulge into your stomach. In so-called Italian style, thin sliced baguettes are served with Balsamic vinegar and extra virgin olive oil dip. However, the surprise is that Italians don’t actually eat breads before starting their meal. Maybe Italian restaurants just gave in af-ter all the demands of their customers who instantly demanded appetizer breads with olive oil.

Classics-Italian-American

35

36

Asparagus carrot Bacon roll

[5 steps]

1. Slice carrot into thin strips. Prepare asparagus.2. Parboil asparagus and carrot in salted water.3. Leave on the dish to cool.4. Roll asparagus and carrot together in bacon. Add pepper on top.5. Grill on pan.

Personal favorite of all the other appetizers - asparagus carrot bacon roll. Maybe you’ve heard of the asparagus bacon roll, but this is an unique recipe. By adding carrot, it gives rich colour to the plate with a little bit of sweetness in your mouth. Also, this rec-ipe is easy to follow; you just simply need to follow five steps below. On your mom or dad’s birthday, Christmas or even on the day when you feel like you would like to have a special brunch or dinner, this bacon roll is perfect.

Written by: Kumjo Kim


38

Restaurant Review

“제주 소드래”“Jeju So-dre”

Where?

People twitted to me about this restaurant in Jeju, so I gathered

around all the information and reviews of this famous Korean

fusion restaurant, Jeju So-dre. Do not expect the same food as

the canteen serves; it is different. They prepare food everyday

with fresh, healthy ingredients. I will introduce the location,

timings, menu, and honest reviews by our dear twitters.

Written by: Kumjo Kim Subin Hong Jini So Chris Chi

Photographs by: Kumjo Kim Jini So

39

Open: 11:00 / Close: 22:00Break time: 15:00 - 17:30(Not opened on national holidays and Mondays every two weeks)

Seat: 90(Rooms not available)

No alcohol / No smoking

Booking available through calls

Parking lot available (10 spaces, free)

Information

Suppp@honghong

It was clean inside the restaurant. The interior was modern and Korean traditional at the same time, which was very nice. Also I really liked the warm, familiar atmosphere that made me feel like I could just stuff every single piece of food in my mouth with great pleasure as if I was at my home. The employees were sensible, kind and their service was good (especially the re-fills).#Clean #Comfy #Nice #Sodre

BBabb@lampfairy

The atmosphere inside the restaurant was very bright and the delicious smell spread all over the place was very good! Interiors such as furniture and dishes were all clean and none of them looked old or dirty. Waiters were generally kind, and their service was really fast.#Bright #Delicious #Kind #Sodre

40

Menu

Suppp@honghong

I personally think that it was a rich, delicious set of food considering the comparatively low price. The menu is very diverse so I think it would be a suitable place for students to visit, and the qual-ity seemed fine as well.#Delicious #Cheap #Sodre

BBabb@lampfairy

I don’t know the prices but the taste and the quality of food were really good! They were all deli-cious and food platings looked beautiful and tasty.#Delicious #Tasty #Sodre

Yumm@goldd

Price is affordable for students. Taste is generally decent. Quality of food is quite high, but side dishes were all cold and stiff.#Affordable #Cold #Stiff #Sodre

Side dishes / Appetizer

Suppp@honghong

Again there are various types of food that you can taste at once. Side dishes were very rich, deli-cious and satisfying. I especially liked the rolls and the salad.#Lotsandlots #Loveit #Sodre

BBabb@lampfairy

First, when I saw the side dishes my mouth dropped as I was really surprised that they were not the main menu. The menu I especially liked was bean paste stew! It was the best one I’ve ever had in my life. Green plum tea came out as an appetizer and I liked it because it had fresh taste.#Whoaa #Bestinmylife #Sodre

41

42

Main dish

BBabb@lampfairy

The taste of the duck meat was very delightful and how they were placed looked really good. I could feel how fresh they were but the amount of food was a little bit unsatisfying because it wasn’t enough for 4 people to eat together.#Fresh #Littlebitmore #Sodre

43

Suppp@honghong

It was enough for people to share, and the sauce of beef stew was so addictive that I was posses-sively reaching for it when I did not actually realise I was. Although the sauce seemed to be a bit too sweet, it was a wonderful menu.#Addictive #Sweet #Sodre

BBabb@lampfairy

I can’t stop twitting!! I don’t actually like seafood, but pumpkin steamed seafood was really tasty! The cheese that was spread all over the dish looked really appetizing, and the harmonized taste of this dish was enough to make me fall in love with it. I would like to choose this menu when I visit again.#Seafood #Cheese #Ilovefood #Sodre

OverallSuppp@honghong

I would positively recommend this place to any teacher in our school. In general the taste was delightful and the quantity was adequate. However to be honest, because we were all so hyper by the fact that we were on the exeat, my judgements might not be objective. Overall, it was a lovely evening in this restaurant.#Seafood #Cheese #Ilovefood #Sodre

Chicle@chichi

Delicious food is a food that we want to eat again and again even though we are full. And I’ve just experienced this magnificent taste, from a Korean cuisine restaurant that I’m about to introduce to you all. Before we came to this place we were half full from the snacks that we had from the street shops. The interior of the restaurant is similar to a common Korean BBQ restaurant which most of you have been. However, there was something different about this place. The food that we were served was amazing. Every single bite, my tongue was full with delight that each taste of ingredients gave. Above all menus I most enjoyed the ‘Beef stew’. This is because I was amazed how the herbal flavour in the soup maintained it’s rich scent.#Seafood #Cheese #Ilovefood #Sodre

Aroundthe world

AppetizerS

44

Indian Food Discovering A Whole New World of

Indian Appetizers

Being an avid meat-craver, I have never even imagined my meal being served without any beef or pork. In that sense, my first encounter of Indian cuisine was truly phenomenal. Indian food is heavily influenced by religious and cultural traditions and although it has been and still is evolving with the influx of foreign dietary trends into the country, these cuisines have been largely shaped by Dharmic beliefs that pursue vegetarianism. For those meat enthusiasts out there just like myself, thankfully, there are some Indian cuisines that incorporate meat, however, they are still mostly dominated by greens. No wonder why they are known as one of the world’s top 10 healthy foods. Unique spices, herbs, vegetables and fruits in Indian foods harmonise so perfectly to produce savoury dishes that people from any parts of the world can relish. So, let me walk you through the feast of Indian cuisines and first thing first, from the appetizers. Most people might not be very familiar with this concept of Indian appetizer as they are to Italian or Chinese appetizers. However, in fact, there are hundreds Indian dishes just for appetizers and I have brought to you most common three of them.

Classic of all starters, salad is the one. This particular cuisine is largely influenced by the climate of the coun-try. Many regions in India experience constantly hot climate throughout the year and this is easy makes one loose their appetite. Therefore, many of the Indian salads are made up of fresh raw vegetables dressed with lemon juice and locally available herbs to give tangy taste to revive the appetite. And sesame seeds are often sprinkled to these salads to provide extra crunch. These salads go extremely well with naan breads and yogurt and they are often served with minced lambs. Most common of these salads is the Kachumber salad, which is composed of onion, tomato and cucumber.

45

Written by: Hyosun Chang

Illustrations by: Subin Park

Next up is the Samosa. Very much like fried Chinese dumplings, samosa is a fried or baked pastry with savory filling, such as po-tatoes, onions, peas and ground meat with spices and green chili. Although it is very common in Indian dish, surprisingly, samosa is actually not original to India. It was intro-duced to the Indian subcontinent around 13th or 14th century. Now it has become so popular that it appears on every menu of any Indian restaurants you go. Samosa not only makes a perfect starter but it can also be an ultimate snack when you need a burst of flavour in the middle of the day.

46

Last but not least, Lassi is a brilliant yo-gurt-based drink that is enjoyed as a hot weather refreshment. It is a blend of yogurt, water, spices and sometimes fruits. Whilst tradi-tional lassi is also known as salty lassi as it has salt added instead of sugar, these days there are lots of variations that people can choose from. Lassi does not only taste good but is also a top health drink. Lassi is full of probiotics that help build beneficial bacteria in our body so it improves digestion. It also provides a good source of protein, which is essential for the Indians for a balanced diet as their meals are mainly based on vegetarian diet. But, you also have to bear in mind that lassi is a extremely heavy drink that you might not be able to have any meal afterwards. So, don’t try to fill up your stomach with lassi before you actually get to the main course just because it tastes so good!

47

Spain

La Comida Española

GazpachoAs per tradition, let’s begin with soup. Gazpacho, a cold vegetable soup of tomato base, is the representative of Spanish soup, one that perfectly summarizes sum-mer in Spain. This refreshing meal/beverage, which include pieces of stale bread, slices of vegetables including tomato, cucumber, onion and garlic, spices such as bell pepper, wine vinegar, salt, olive oil and, certainly, water, is exactly what you need when Spain’s glorious sun is blazing down on you, and you just can’t be bothered to sit up and have a meal. One sip of this sweetish refreshing soup, and the sweltering air damp with moist will no longer bother you, nor is the sunlight going to carry on scorching your skin. What’s more, if you are a natural hater of tomatoes, modern variations with avocados, cucumbers, parsley, watermelon, grapes instead of tomato are there fore you, and if you are a natural hater of vegetables, in which case I would be very worried about the state of your health, meat or seafood versions of gazpacho are also on offer.

Written by: Heeyoung Tae

Photographs by: Kumjo Kim Heeyoung Tae

Spain. If you had to summarize this magnificent country in a phrase, what would you say? The country of bulls and matadors with red capes? The country where mountains and beaches coexist? The country of the Invincible Armada? Of course, there is no right answer. But there is one expression that comes up in my mind whenever I think of the country: “the salad bowl.” Spain, facing France on its northern border and Morocco on the Southern border, is just that, the salad bowl full of a salad of different cultures. While Madrid, the capital, looks more or less the same as any other western Europe cities, Cordoba lays out around a gigantic Alcazar with its Arabic arches, colorful tiles and intricate fountains, and Granada is looked over by a Muslim palace and fortress, the Alhambra. And what really makes the phrase all the more appropriate is the food reference, because simply put, Spanish food is wonder itself, and one can never define Spain without mentioning its food. Although it’s virtually impossible to deliver the astounding variety of Spanish food on these limited, two dimensional pages, I’ll try my best in this article to get you a taste of what Spanish food is like.

48

JamonSpeaking of tapas, Jamon, which in Spain refers to ham in general but in English refers to the special types of dry-cured ham from Spain, is a tapas as well, in fact a representative one. However, I deliberately omitted Jamon in the tapas section, because it in itself makes up for a whole new genre of food. These thin slices of red ham with wonderful marbling goes with everything; on baguette with a spoon of blueberry jam, on crackers with slices of cheese, or simply cut and stuck into boat-shaped melon pieces. The sheer magnitude of its fandom is proved by “Dia del Jamon,” or “The Day of Ham,” the sixth of November, when ham is nationally celebrated. The intricate taxonomy that classifies Jamon on the degree of its quality also shows how seriously Spaniards take Jamon:

o Jamón ibérico de bellota (also known as jamón ibérico de Mon-tanera): Free-range, acorn-fed Iberian pigso Jamón ibérico de recebo: Acorn, pasture and compound-fed Iberian pigso Jamón ibérico de cebo o campo (field). Feeding natural feed and in the case of field, grazes in the fields during a period of 2 months.o Jamón ibérico: (was also known as jamón de pata negra, but use of this name was prohibited on April 15, 2006 in order to avoid confusion). Compound-fed Iberian pigs.o Jamón serrano: (also known as jamón reserva, jamón curado and jamón extra): “ordinary cured ham” from white pigs, fed with a mixed diet of authorized commercial compound feed.

TapasTapas, the enormous variety of multifunctional dishes that work not only as appetizers or snacks but also as an entire and some-times cuisine, is another culinary pleasure that makes Spanish cuisine so special. Not only does the wideness of the variety reflect the cultural diversity, but it also serves a crucial function in the Spanish society. Traditionally, the lunch time for Spaniards is around three in the afternoon, and dinner time around ten in the evening. To compensate for the enormous gap the rather unusual timings create, they go to tapas bars to get a bite to keep themselves going, at the same time socializing with colleagues and neighbours. Although there are a few different theories as to the origin of tapas, the most persuasive version says that tapas was designed to encourage conversation between diners; people don’t have to focus on eating a huge meal when having tapas, but are free to move around between dishes, or at least actively engage in conversation over the shared tapas dishes.

While a bar or a local restaurant would serve eight to twelve different tapas dishes, the number of all the tapas dishes is un-countable, due to both the original breadth of the dishes the word “tapas” accounts for, and the inexhaustible variations created by different individuals in different regions. But there are some that are commonly served in most tapas restaurants, including: cala-mares, the rings of battered squid, gambas, prawns sautéed in salsa negra(peppercorn sauce), al ajillo(with garlic), or pil-pil(with chopped chili peppers), patatas bravas, fried potato dices with sal-sa brava(spicy tomato sauce), mayo or Aioli, Queso con anchoas, castilla or manchego cured cheese with anchovies on top.

49

PaellaNow, last but not certainly not least, we have paella. Spanish food historian Lourdes March defined paella as symbolizing “the union and heritage of two important cultures, the Roman, which gives us the utensil and the Arab which brought us the basic food of humanity for centuries.” In a way, it can be said that this rice dish stir fried in a special pan is a microcosm of Spain, the mixture of religions and cultures from all four corners of the world. And, appropriately, there are all sorts of different paellas. Originated in Valencia, Paella Valenciana is the most orthodox – although the use of the word orthodox sounds somewhat ironical – type, including white rice, green vegetables, meat(often chicken and rabbit), land snails, beans, and exotic seasoning that consists of saffron, rosemary and occasionally lemon. Seafood paella replaces meats with seafood and omits beans and green vegetables, and mixed paella has a free-style combination of land animals, seafood, vegetables and some-times beans. However, the highlight in paella isn’t the glorious variety of ingredients: it’s the socarrat. Socarrat, surprisingly similar to Korean ‘누룽지’, is a layer of toasted rice at the bot-tom of the pan that forms if when cooked over a burner or open fire. It offers you with a delicious crusty finale when you are done with the sumptuous feast – the joy you get from Spanish food is simply endless!

50

Japanese Food

To foreigners, Japanese food is always exciting. Today I’m going to introduce you to 3 types of Japanese food: sushi, ramen and yaki udon. Famously recognized as a delicacy, as Japan’s food is a clean eat with a variety of taste involving sweetness and saltiness rather than spiciness, Japan’s food is exciting!

If you haven’t tried any Japanese food yet, today’s your chance after reading this article.

How do I make sushi?•Rinse the sushi rice in cold water until the water runs clear, then soak roughly two parts rice to three parts cold water in a saucepan for 30 minutes.

•Next, bring the rice to the boil, cover and cook for 10 minutes or until the rice has absorbed all the water and is tender. Check the packet instructions for exact timings.

•Stir through the rice vinegar and sugar.

•Cool the rice down as quickly as you can by spreading it onto a baking tray and covering with a slightly damp tea towel.

•Place a nori sheet on top of your sushi rolling mat.

•Dampen your hands to prevent sticking, then pick up a handful of rice and spread evenly on your nori sheet, leaving the top third uncovered.

•Place a thin row of filling ingredients across the middle of the rice.

•Hold the near edge of the mat, lift and roll away from you, encasing the filling. Ensure the ingredients stay in place and the rice sticks.

•Dampen the top boarder with a little water to seal. Wrap tightly in cling film and chill until firm.

•Brush your knife with rice vinegar to prevent sticking and cut the roll into neat rounds.

•Serve with pickled ginger and a dollop of wasabi.

Written by: Subin Park

Illustrations by: Wonjung Jung

Despite sushi’s fancy image, sushi actually originates from street food. Adding Uni (sea ur-chin roe) and amae-bi (shrimp) in the sushi, it is one of Japan’s fanciest dishes. Presenting an exhilarating jolt to one’s nose, sushi is freshly seasoned with wasabi and vinegar. Often,

sushi also comprises of various vegetables always along with white rice.

51

Yaki UdonPasta is a good choice for dinner. But don’t you get bored of it after a while? Time to add a new dish to your menu! Yaki udon, Japan’s delicacy of traditional stir fried noodle is famous not only for its attractive appearance but also for its amazing taste. Mixed with thick noodles, seafood, especially prawn, vegetables and meat, depending on what you want inside your noodles, it can be personally cooked. The noodle, due to its high concentration of vegetables, is also very healthy. Eaten hot state, it will present a rather sweet or a bit spicy taste. Go and try for yourself right now!

Ramen

Ramen is egg and boiled noodles in salty broth water. Although first originated from China, ramen has been transformed into an extraordinary dish that has its unique feature as Japanese food. Completely trans-formed into an original spicy and cultural food, ramen is famous throughout Japan. There are four types of ramen: tonkotsu (pork bone), miso, soy sauce and salt. Places such as Fukuoka are best well-known for ramen. You should go to Fukuoka and try out ramen!

:A wonderfully delicious mix of science and cooking

M o le c u

la

ag

r

s tr oo n

m y

52

Written by: Jeongmin Song

53

We all know that everything evolves – technolo-gy changes for the better, tools change to be more efficient, and animals change to adapt better to surroundings. Cooking, and cuisine has also evolved to satisfy the growing needs of diners. From the very primitive sharp-edged stones, humans have managed to create knives of so many different kinds that can be used in so many different ways. A knife used to eat fish is different from a knife used to cook fish, so on and so forth. Methods of cooking, too, have devel-oped enormously. Different kinds of cuisine feels the street, and you just don’t know what all that different cuisines are, let alone choose what you are going to have for lunch with your friend.

Out of all the diverse cuisines, one of the most re-cently developed is molecular gastronomy. Chefs who use this particular technique to cook often refuse to use this name, as it sounds too cold and lab-like. They prefer to use more public-friendly names, like “mod-ern cuisine”, or “avant-garde cuisine”. Even though the name “molecular gastronomy” sounds a notch too geeky, no one needs an aeronautics degree to enjoy this wonderful cuisine. Molecular gastronomy just refers to a style of cuisine in which chefs explore culinary possibilities by borrowing tools from the science lab and ingredients from the food industry. A wonderfully delicious mix of science and cooking.

The term originally referred to a discipline of food science that aimed to investigate the physical and chemical transformation of ingredients that occur in the process of cooking, but now it mainly refers to a branch of cuisine where the chefs use experimental methods to produce much more intriguing dishes. Science, in molecular gastronomy, is used to enhance the quality of taste, as well as to entertain people. Dishes like clear canapé, or cocktail ice sphere is sure to entertain the diners with their extraordinary appearance.

Salad, the most common appetiser in cuisines, can easily be spiced up by exercising a little bit of molec-ular gastronomy technique. This particular salad uses the technique Faux Caviar to create a unique experi-ence for the diners. The recipe is as follows:

a subdiscipline of food science that seeks to investigate the physical and chemical transformations of ingredients that occur in cooking. Its program includes three axes, as cooking was recognized to have three components, which are social, artistic and technical.

Fruit Salad Caviar

IngredientsFor Caviar (Watermelon, Apple, Peach): 125g of each type of juice, 1g of sodium alginate per 125g of juiceFor Calcium bath: 500g of cold water, 3g of calcium chloride whipped cream, 300ml of cream, vanilla sugar

Instructions:1) Dissolve calcium chloride into water and place in the fridge until the fruit juice mixture is ready.

2) Add sugar to cream in another bowl, and whip until peaks form

3) Blend sodium alginate and each fruit juice in separate bowls, using an immersion blender.

4) With a syringe, drop little droplets into the calcium bath created in 1), and let the drops “cook” for about a min-ute. It needs to be hard enough to form a gel skin, but not too much that the whole drop turns into gel

5) Add the formed “caviar” to the cream, and serve.

I found this a rather intriguing recipe. I’d definitely like to taste this salad – I really do wonder what the fruit juice caviar would taste like. Though I have to admit that this might be too sweet for some people.

But this recipe shows a distinct difference between a mo-lecular gastronomy cuisine and other cuisines. Molecular gastronomy relies heavily on chemical and physical reactions between elements involved in the process of cooking, and it is this acute consideration that makes the dish unique in terms of taste and appearance.

In conclusion, don’t be afraid of molecular gastronomy. It sounds really hard and geeky, but it is genuinely interesting and intriguing. I sincerely hope that you take interest in this wonderfully scientific cuisine, and learn to enjoy it!

54

Cooking

+Organisation

55

Written by: Jeongmin Song

Cooking involves a tremendous amount of organisation. The whole process starts with setting away actual time to cook. You’ll have to wake up extra early in the morning/come home extra early in the evening to cook for yourself. Then you need to meticulously go through the ingredients needed. If something essential isn’t there, guess what? Now you need to take extra time and effort to visit the local supermarket. When you’ve finally organised everything in preparation, more organisation follows. Weighing the ingredients, cutting them up, storing them somewhere before they are actually needed for cooking. But that’s all worth it. Because, at least you’ve had yourself a nice meal. Still, I can bet you that you’ve skipped through this part of organisation needed in cooking – food plating.

No one really cares about how the food is laid out when you eat alone at home. You are just glad that you’ve managed to find time to actually dump your take-out onto a plate. But that’s just not the case when you invite guests for dinner. The food need to taste good, yes, but the dish also need to be set out well. No guest of yours would feel comfortable with piles of food on their plates without any sense of organisation whatsoever. What you need therefore, is the art of food plating.

And you see, no one really need a Visual Arts degree in order to make your food look really nice on your plate. You just need to remember a few simple rules in order to look considerate and elegant in your next guest-invited dinner.

56

57

Rule number 1. Remember the clock face.

6 o’clock is the closest to the guest. 3 o’clock

is to the guest’s right hand. 9 o’clock is to the

left hand. Just like a clock. The main part of

your dish, usually protein, is usually placed

at 6 o’clock. The veggies go to the 2 o’clock

position, and the starch goes to the 11 o’clock

position. In the case of cold dishes, the main

ingredient goes in the middle, and the rest of

the ingredients are placed around it.

Rule number 2. Contrasts enhance looks.

There is a reason why basil leaves or herbs are often lodged on top of tomato pasta. Complementary colours, like red and green, make each colour stand out. Other contrasts can also be good. Circular food placed on square plates, or square-ish food placed on circular plates make the whole dish look a tone more interesting.

Rule number 3. But never ignore taste for the sake of looks.

If you desperately want some green on your plate, but herbs don’t go along with your main dish, forget it. Even though the guests do eat with their eyes, the taste buds are usually (and hopefully) located in their mouths. Sacrificing taste for the sake of looks destroys the whole purpose of eating, so don’t do it.

Rule number 4. Odd numbers are interesting.

2 or 4 often looks too regular and weird. 3 or 5 makes a more interesting composi-tion. So next time you serve meatballs or dim sums, go for odd numbers.

58

Rule number 5.

You can’t “erase” plated food.

Please don’t move your food around once

they are placed on a plate. It just makes

a mess. I know food plating sounds a lot

like drawing, but you don’t really have an

eraser to work with. Make sure you know

exactly where your food is going before

you actually put it on a plate. A drawing

or a sample plating work helps.

Rule number 6. Use heights.

An entirely flat dish looks boring. If the dish is made out of heaps and mounds of stuff, the guest doesn’t know where to start. A mixture of flat ingredients and little mounds make the dish a very inter-esting composition, and it helps the guest to see where to start.

Rule number 7. Empty good, full bad.

I don’t mean that you need to serve an empty dish. I’m saying that you need to resist the urge to fill up the plate entirely to show the guest your sense of generos-ity. A cluttered plate looks bad and un-organised, and plus, the ingredients in a cluttered plate will get all mixed up. The guests don’t want their salad swimming in a pool of steak sauce. Nor they want their salad dressing to be spilling out of their plates. So use the margins wisely.

Rule number 8.

Hot dishes need hot plates.

Heat up your plates a little. If they are

oven safe, put the plates in the oven for

a little while and then place the food.

That really enhances the taste, and plus,

it keeps the food nice and warm. And the

opposite applies, too. Cold dishes need

cold plates.

Rule number 9. Please remember

the whole purpose of food plating.

If you spend too long dressing and plating

the food, the food will go cold. And that

destroys the whole purpose of the exer-

cise. So, no pondering. Just get on with it.

The rules are really, really basic, and they are not that hard follow. Simple, straightforward, and what’s more, the rules always have room for creativity and imagination. And now, I look forward to all these rules being applied (or broken) at your next guest-friendly dinner.

Rule number 10.

All rules exist to be broken.

The basic rules still apply. And if you

are a food plating newbie, you may have

to stick to the rules for a little while. But

remember, the most interesting compo-

sitions defy rules and common sense. So

use your imagination to come up with a

truly original plate. But please, don’t go

over the top.

59

AboutVegetables

: A story from a lacto-vegetarian which will correctly guide you about the life of being a vegetarian or vegan.

About 800 meals of vegetarian food and 300 meals of vegan food. It is what I ate for about more than a year. In many European countries, there are some restaurants only for vegetarian and vegan and many other restaurant serves at least one vegetarian/vegan cuisine for those specific consumers. Yet Korea still lacks the number of vegetarian restau-rants and vegetarian cuisines. The main purpose of this column is to raise the awareness of vegetarianism/veganism.

Different types of vegetarian dietsPescatarian Lacto-ovo vegetarian()

60

Written by: Hanul Sohn

Ovo-vegetarian Lacto-vegetarian Vegan

Advantages

Disadvantages

low amount of fats, cholesterol and saturated fats - efficient in losing weight

High fiber diet, which improves digestive health

More antioxidants- more efficient detoxification

Less intake of iron and zinc

Might cause calcium deficiency

Not recommended during pregnancy

61

62

All About

Written by: Minji Kim

Photographs by: Minji Kim

Illustrations by: Minji Kim

63

There are millions of delicious snacks you can make with yogurt and tons of dishes that need that extra little cheese to make it truly amazing. Among all the different types of cheese, fresh cheese is best known for being healthy and delicious at the same time, especially because of its low sodium level. It is usually put into salads to add texture to the food. Yogurt is very ver-satile; you can make all sorts of menus with them just by being a little creative! You can make delightful and healthy snacks to eat after school simply by mixing it with some berries and nuts, you can make all kinds of sauce and dressings and you can even make delicious yogurt smoothies that can really cool this summer heat off for a little while.

But there are several problems. Buying yogurt and cheese everyday is rather cumbersome and the cost is also pretty high. Also, for those of you who want to enjoy plain yogurt, REAL PLAIN yogurt without any sugar, the ones you can get in convenient stores are not very satisfying. However, what if there is a magical machine that can make REAL plain yogurt and fresh cheese every day? What if there is a machine that only takes you about 10 minutes to make a whole container full of yogurt? Well, as many of you would have guessed by now, there is one!!! I pres-ent to you all the Yogerberry Yogurt and Cheese Maker!

64

These cute little pink machines will help you make fresh cheese and healthy plain yogurt ev-eryday! It is not just cute in terms of its design, but it is also very user friendly. Just follow the 3 steps below, and voila! You will magically get your yogurt, just like that.

1. Prepare the following things:- The pink machine - Hot water - Low fat or plain milk- A carton of drinking yogurt

2. Pour the milk and yogurt in the tumbler and place the tumbler inside the pink container.

3. Pour hot water around the tumbler and place the lid on top of the pink container.

Congratulations! It’s done. How can making yogurt be any easier than this?

Making cheese is even simpler. Another 2 steps, and voila again! You’ve got your cheese.

1. Make your yogurt following the 3 steps listed above.

2. Place the tumbler of yogurt in the smaller machine that has a little cheese drawn on it and close the lid.

You have made cheese and yogurt! Now you just have to wait for 8 hours and the bacteria will do all the work for you. 8 hours seem long, but if you make it before you go to bed, you would be able to enjoy your yogurt and cheese in the morning.

65

Yogurt is often included in healthy-food lists, but there are not many who know ex-actly why and how it is good for our body. We all know that there are some helpful bacteria contained in yogurt, which have numerous positive effects on our body. However, we never really bother to find out the details unless it is your homework to do so. Well read on, because luckily, a scien-tist from the Dairy Council of California has visited us to tell you all about the health benefits of yogurt!

Getting to know more about yogurt

I have always wondered why people say yogurt is a healthy food. DCC, can you please tell me why and how yogurt is healthy for our body?

This is what the Dairy Council of California says.

DCC: Of Course! Yogurt is highly nutritious and is an excellent source of protein, calcium and potassium. It pro-vides numerous vitamins and minerals and is relatively low in calories. It is recommend that individuals ages 9 and older consume 3 servings of milk, cheese or yogurt each day; children 4-8 years should consume 2-1/2 servings. One serving of yogurt is one 8-ounce cup or container.

Ohhh... It contains protein, calcium, potassium, vitamins and even minerals!! Why don’t people eat this every-day?! DCC, can you tell us a little more about the nutrients contained in yogurt?

DCC: Sure! Here is a table, which shows the complete list of the nutrients in a cup of yogurt.

66

WOW! A cup of yogurt contains all this??? This is AMAZING! Hmm… Wait a second. How does this little cup of yogurt contain so many nutrients? Is it even possible?? DCC, how is yogurt made?

DDC: Haha It is possible! ‘Yogurt is a cultured milk product that is soured and thickened by the action of specific lactic acid-producing cultures added to milk. The lactic acid produced by the culture coagulates the milk protein, thickening the milk and adding the characteristic sour flavor. The starter cultures—or probiotics—used to make yogurt are Lactobacillus bulgaricus and Streptococcus thermophilus.

DDC: Other probiotics are often added to yogurt to enhance the health benefits. Some common ones are Lac-tobacillus acidophilus, Lactobacillus casei and Bifidus. These probiotics can help maintain the balance of bacteria necessary for a healthy digestive system; it boosts the immune system, shortening the length and severity of sickness, and may reduce eczema in babies.

67

Would you care to make some suggestions as to how to enjoy this dairy magic?

DCC: Absolutely! Here are some suggestions! -Make a breakfast parfait by layering yogurt, dry cereal or granola, and top with your favorite fruit -Enjoy a mid-day snack by blending yogurt, fruit and ice to make a delicious smoothie -Dip raw vegetables in plain yogurt -Use yogurt for salad dressing and dips -Serve plain yogurt on quesadillas, tacos, soups, and chili in place of sour cream

Thank you so much for answering all our questions! Is there anything you would like to add?

DCC: You are very welcome! Actually, I do have something to add! I want to just briefly talk more about the health advantages of eating yogurt. When taking antibiotics, many people suffer unpleasant side effects such as diarrhea, intestinal pain and/or bloating. This is because some antibiotics upset the balance of bacteria in the digestive tract. Eating foods rich in probiotics may help relieve these side effects of antibiotics. Yogurt is a component of the DASH (Dietary Approaches to Stop Hypertension) diet designed to reduce the risk of high blood pressure. This diet, which includes three servings a day of low-fat and fat-free milk, yogurt and cheese, and 8 to 10 servings of fruits and vegetables, has also been shown to reduce risk of heart disease and stroke.

Thank you so much!! To find out more, visit http://www.healthyeating.org

If you are planning to buy this machine, here are some reviews and advices from the people who are using it!

68

-This machine is perfect for making plain yogurt, but I personally don’t like how it makes cheese… It tastes like a solidified yogurt. So for the ones who want the yogurt, it is a MUST, but for the people who want quality cheese I do not recommend it.

-What kind of cheese and yogurt you get depends on the milk and drinking yogurt that you use! If you want less solidified yogurt that are more like a plain drinking yogurt, use the milk that is pasteurized at a low tem-perature. If you want just a normal yogurt, use the milk that is pasteurized at high temperature.

-Don’t forget to use low fat or plain milk because you would not get any cheese and yogurt using fat free milk! It just doesn’t work.

-The quality of your yogurt and cheese not only depends on what kind of milk you use but also the drinking yogurt as well. Yogurts with more lactobacillus aka lactic acid bacteria would make you a more quality yogurt! I personally recommend you [불가리스]

“The pink machine” is available at Internet sites, so you can just simply type ‘yogurt and cheese maker’ into Google. Also, you can find out more about [Bulgaris] in See you @ CU section on page 4. All the nutri-tion information is from the Daily Council of California.

69

Artwork by: Chris Chi

Artwork by: Jiwon Choi

Food Art

70

held this term by the Foodology Society

Tteok-kwo-chi (Rice cake skewers)떡꼬치

Pork rice cake / mushroom skewers삼겹살떡말이 / 삼겹살팽이말이

71

Rice cake (In-jeol-mi)인절미구이

Bacon egg Bagel Sandwich베이글 샌드위치

Cheese sticks치즈스틱

Chicken skewers닭꼬치