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Korea Food Series (4th)
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information on Korean stamp
Date of Issue : 2004.06.15
Types : 4
Denomination : 190 won
Design : Sinseollo
Stamp No. : 2378
Printing Process
& Colors
: Photogravure, six colors
Size of Stamp : 40×30
WholeSheet
Composition
: 5×4 (4종연쇄)
Image Area : 37×27
Paper : White Unwatermarked
Perforation : 13
Printer : Korea Minting and Security Printing Corporation
Designer : Kim, Hyun
Quantity : 700000
Detail
` This fourth stamp packet in the Korean Food Series introduces sinseollo, hwayangjeok, bibimbap , and gujeolpan, all expressing the style and wisdom of Korea`s ancestors and their cuisine. Sinseollo (Casserole with vegetables, meat, and seafood) In Korean, sinseollo means the fire pot (or brazier) used by Taoist hermits. First, a pot is filled with a variety of meat, fish, and vegetables, and pure beef stock is poured over them. Then, the charcoal fire at the center of the pot is brought to a boil. Some call the food yeolgujatang, meaning ``soup that is pleasing to the tongue.`` The casserole required sumptuous ingredients as well as much preparation by the cook, and was therefore an indication of great respect to guests when it was served at the dinner table, at gatherings or at a formal drinking party. Hwayangjeok (Skewered boiled beef) This recipe is a type of nureumjeok (skewered kebab) for which each ingredient is cooked and then skewered. First, beef, Chinese bellflower, carrots, oak mushrooms and other ingredients are seasoned with spices and roasted. Then, the roasted ingredients are placed on the skewer side by side, creating a delicious, multi-colored serving. The dish is reminiscent of the rainbow-striped garment worn by children, and was especially loved during Chuseok (Korean Thanksgivings Day). The recipe calls for equal amounts of vegetables and meat. Bowls of condiments known as honghapcho (sea mussel in soy sauce) and jeonbokcho (abalones in soy sauce), are placed in the middle of the serving tray. Besides being delicious, these sauces add more nutritious value to the hwayangjeok. Bibimbap (Rice mixed with seasonings) Roasted beef, seasoned vegetables, fried kelp and other ingredients are mixed with white rice. Also known as goldongban, the dish was enjoyed at the royal palace as the last meal on the last day of the year. Then, the New Year began with tteokguk (rice cake soup). According to some sources, the king ate this as a quick, light lunch at the royal palace. Some say that the dish originated from the tradition of mixing various foods in a single bowl during the farming season, while others say it comes from the ritual of sharing food after Confucian ancestral memorial services. Gujeolpan (Dish with nine different foods) A traditional Korean dish including nine different foods placed in nine sections of a round serving dish, gujeolpan is enjoyed in a variety of situations: i) as part of a royal menu ii) as a plainer version enjoyed by commoners iii) as dried appetizers to accompany drinks and iv) as jin gujeolpan, which consists mainly of vegetables. To prepare jin gujeolpan, minced meat, mushrooms, eggs, and a variety of vegetables are cooked separately, and placed in the eight outer sections of the serving dish. The types of ingredients depend on the season and individual taste. As the ninth component of gujeolpan, paper-thin miljeonbyeong (grilled wheat crepes) are prepared and placed in the center section of the serving dish. To enjoy, take one of the miljeonbyeong, place a little of each the eight different foods on it and fold over like an envelope. The tender texture of the miljeonbyeong harmonizes with the eight different foods, creating an unforgettable dining experience.`
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