TODAY at WorldFest!!!

               

 Wednesday, April 5:

 

 

*	SOCCER TOURNAMENT

5:00 p.m. at Chamberlain Field (this is a change in location from what
was printed on the original schedule)

If you want to play, arrive at 4:00 p.m. to be assigned to a team and to
warm up.

 

*	INTERNATIONAL FOOD available for purchase @ Lunch (UC Dining
Hall) 

 

Korean Day:

Kimchi (read more below about this important staple of the Korean diet)*


Bulgogi (Korean "national meat dish"- made with beef, garlic, soy sauce,
etc.)

 

*Want to know more about kimchi?  

 

The following are excerpts from "The Power of Kimchi", an article by
CECILIA HAE-JIN LEE that was featured in The L.A.Times: 



Kimchi- "More than pickled vegetables, it is a pillar of Korean
culture... 

*	"Kimchi is a source of national pride for Koreans. When hungry,
any Korean would swear that a bowl of rice and some kimchi are all
that's needed to complete a meal. According to a national nutrition
survey in South Korea, an average adult consumes two to four ounces a
day in the summer and five to seven ounces a day in the winter. That
translates to about 12.5% of the average South Korean's daily food
intake." 
*	"Not only is kimchi eaten as part of a meal, it is also used as
an ingredient in other dishes. For instance, there is kimchi fried rice,
kimchi jigae (a hot pot of kimchi, meat, tofu and vegetables), kimchi
mandu (like wontons), kimchi flat cakes, kimchi ramen--the list is
endless. My father is such a kimchi eater that our family has found
creative ways of preparing it. We have had kimchi pizza, kimchi
hamburgers and even kimchi stuffing in our Thanksgiving turkey." 
*	"Although it is considered such an important dish, no written
record of it is found in Korea until the 7th century. It is believed
that kimchi originated from Chinese pickles (ju, pronounced "cho" in
Korean) imported during the Shilla and Koryo dynasties--roughly
beginning in 57 BC." 
*	"When most Koreans hear the word kimchi, the image commonly
conjured up is that of the traditional type made with nappa cabbage.
Although this kind is the best known, kimchi can be made with a variety
of vegetables, spices and other ingredients. It is also prepared in
different ways and to different degrees of fermentation."  
*	"In areas near the ocean, people tend to add seafood. Some
people may even add fruit or nuts. Although any Korean on the street
would say there are hundreds of types, an independent study conducted by
the Korean Food Research Institute in Huntington Beach counted only 187
varieties." 
*	"Kimchi is such a staple in Korea that there is even a museum
dedicated to it. The P'ulmuwon Kimchi Museum in Seoul covers its
history, the tools used to make it and the regional varieties, among
many other related displays."
*	"Kimchi is a tradition passed down from generation to
generation."
*	"Like Korean folk tales, the recipes aren't really written down,
but are passed along orally and by experience, adding a different twist
to each family's recipe."


 




 

 


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