Top five restaurants in Bangkok

1. Zanotti II Ristorante Italiano

Foodies are in general agreement that some of the best Italian food to be found in Southeast Asia is in Bangkok. So it's no wonder then that the city's iconic Zanotti Il Ristorante Italiano has not only remained in our survey's Top 20 ranking but risen six positions to take 13th spot this year. Chef-owner Gianmaria Zanotti's first (and now flagship) Italian restaurant has garnered a loyal following since it opened for business over a decade ago and no wonder. The menu, which showcases the Piedmontese cuisine of chef Zanotti's hometown of Turino, is mind-bogglingly extensive. The food is hearty and the portions generous, with most of the ingredients imported from wherever they're produced best. But, most importantly, the pleasure of visiting this Bangkok dining institution is as much about the scene, ambience and service as it is about the food.
- 1F Saladaeng Main Road, Colonnade Condominium, 21/2 Silom Road, Silom Bangrak, Bangkok, Thailand
- Tel: 66 2 636 0002 http://www.zanotti-ristorante.com/


2. Bo.lan

Hot newcomer Bo.lan is more than just a restaurant. Co-owners and chefs Duangporn Songvisava and Dylan Jones are preserving, reviving and celebrating the best regional Thai dishes, including those rarely found outside of Thai homes. Sticking steadfastly to the traditional principles of Thai cooking (trips to the fresh market twice a day, and creating everything from scratch, right down to the pork floss that adorns superb bowls of curry), the couple serves up dishes like a salad of grilled banana blossom and a deeply savoury and feisty cassia leaf curry (gaeng khi lek) with slow-grilled beef. The Bo.lan Balance menu, which usually features five seasonal specialties, is a great introduction to the splendours of this kitchen.
- 42 Soi Pichai Ronnarong Sukhumvit, 26 Road, Klong Klongteoy, Bangkok, Thailand
- Tel: 66 2 260 2962 http://www.bolan.co.th/


3. New York Steakhouse

The walls, while dark wood and plush leather lend a masculine ambience - indeed, a slice of New York has been transported to Bangkok, complete with the great steaks that New Yorkers love. Widely regarded as Bangkok's top steakhouse, New York serves excellent grain-fed US-certified Angus beef in every incarnation. There is also a list of 19 martinis to go with your meal.

- 2F JW Marriott Hotel Bangkok, 4 Sukhumvit Soi 2 Bangkok, Thailand
- Tel: 66 2 656 7700 http://www.marriot.com/


4. Le Normandie

Le Normandie counts politicians, socialites and royalty among its clientele. It sticks steadfastly to the old world formality of fine dining - compulsory dinner jacket and tie, private lift access and flawless service. Top chefs from around the world - including Thomas Keller and Jean-Georges Vongerichten - routinely guest in the kitchen, sealing Le Normandie's reputation as a premier fine dining venue. Its French menu offers treasures like handmade goose liver ravioli with truffle sauce, and a slowcooked lamb shoulder that never fails to impress.
- Mandarin Oriental Bangkok, 48 Oriental Avenue, Bangkok, Thailand
- Tel: 66 2 659 9000 http://www.mandarinoriental.com/Bangkok


5. Erawan Tea Room

The Erawan Tea Room is an oasis of cool and comfort, a fine retreat from the heat and spectacle of Bangkok. Amid interiors designed by Tony Chi - which bids one to relax and expunge haste - is thoughtful service and a list of delicious Thai snacks including minced pork and water chestnuts wrapped with egg noodles, or an afternoon tea set that features freshly baked scones served with Chiang Mai strawberry jam. At lunch and dinner, the Tea Room serves excellent traditional Thai cuisine.
- 2F Grand Hyatt Erawan Bangkok, 494 Rajadamri Road, Bangkok, Thailand
- Tel: 66 2 254 1234

Winners of Bangkok Best Eats 2010 - Part 1

Best sushi bar: Maru

Best Eats expert panelist chef Ian Kittichai calls unassuming Maru his top pick for "very good custom sushi."
Chef McDang agrees, noting that while there are many great Japanese restaurants in Bangkok, "this one is very personal. Nice and quiet, tucked away, very friendly."
"It's all done traditionally with Japanese style, as the owner is Japanese," says McDang. "He knows that I like things that are unusual and that I have to have an education in the culinary arts of the Japanese culture. 'What do you have, why do you use these ingredients?' He will educate you."
Located in the Japanese enclave of Thong Lor, where Japanese restaurants outnumber Thai restaurants, the 12-year-old Maru is where Japanese executives dine without worrying about the cost.
"So bloody expensive I have to go dutch,” laughs McDang. "But it's worth it; really fresh and inventive. Everything about eating Japanese at Maru is an experience. My palate gets to taste very different things every time I go."
95/5-6 Thong Lor Soi 3, Sukhumvit Soi 55. Tel: +66 (0)2 712 5001. Open daily, 5 p.m.-midnight



Best Thai noodles: Boat noodles at Provence Cafe

Provence Cafe, inside Bangkok's Peninsula Plaza, has a huge menu of satisfying pasta, seafood and meat dishes. But it's the Thai noodle dishes that get local foodies salivating.
When prime ministers and celebrities like TV host Chef McDang are coming to your restaurant specifically for your boat noodles, you know you're doing something right.
The noodles are handmade onsite while all the ingredients are fresh, including the imported beef. But it's the perfectly seasoned broth that really makes this dish a Bangkok standout.
In fact, the owner tells us that its regulars are so addicted to the chef's broth that they know right away if she's on holiday and someone else is working in the kitchen.
Provence now has a branch in Gaysorn Plaza as well, but for the freshest noodles, McDang recommends sticking to the original, in Peninsula Plaza.
Peninsula Plaza, 153 Rajdamri Road. Tel: +66 (0)2 652 1399. Open daily, 10 a.m.-9p.m



Best Peking duck: Great Shanghai

"Great Shanghai has bland décor and dicey service, but the duck is pure bliss," says Bangkok 101 publisher and Best Eats dining expert Mason Florence. "Succulent meat and crispy skin."
The staff take great pains to make sure there isn't a spot of fat left on the skin when it hits your plate, expertly de-fatting it at your table.
Accompanying the duck slices are thin, non-sticky but soft and moist pancakes and what just might be Thailand's best Peking duck sauce -- homemade hoisin with the perfect balance of sweetness and saltiness.
The huge restaurant features authentic Cantonese cuisine, but the Peking duck is what everyone comes for.
648 Sukhumvit Road soi 24, BTS: Phrompong. Tel: +66 (0)2 258-7042. Open daily for lunch 11 a.m.-2 p.m. and dinner 6-10 p.m.


Best Sunday brunch: Four Seasons Bangkok

It took a while for the concept of Sunday buffet brunch to catch on in Bangkok, simply because “Thais eat mini meals," says Chef McDang. "Brunch is a very Western concept."But caught on it has, with the Four Seasons edging out some stiff competition to top our list of Best Brunches. As business owner and Best Eats judge Suki points out, the table service and pure selection gives it the advantage.You don't have to line up and wait for the chefs to prepare your dishes. Simply leave a card with your table number on it and they'll bring it to you when it's ready.Just be sure to pace yourself. The granddaddy of Bangkok brunches, the Four Seasons lays out dozens of serving tables that groan beneath the weight of fresh Sydney rock oysters, lobster, Indian, pasta, Middle Eastern kebabs, lamb chops, steak, veal, roast duck, cheeses, sushi and caviar.And because Sunday calories don't count, the dessert table includes tiramisu and peach creme brulee. Even for a five-star hotel, this brunch is extravagant.Wash it all down with champagne or mimosas and your Sunday afternoon just got a whole lot more interesting.
Four Seasons Hotel. 455 Rajadamri Road, BTS: Chidlom or Rajdamri. Tel +66 (0)2 253 9195. Brunch from noon-3 p.m., http://www.fourseasons.com/

Best som tam restaurant: Som Tam Nua

"Som Tam Nua has got the art of papaya salad nailed, in more varieties than one can imagine. Be prepared to queue up for a table," says Thai 101 publisher Mason Florence.
In business for almost a decade, Som Tam Nua has never lost it charm nor its popularity. With modern décor, the place is always packed full during peak hours.
It is more of an eat-and-run place rather than a chill out spot, serving flavorful Isaan dishes including the popular phad kanomjeen (stir-fried rice noodles) and fried chicken.
392/14 Soi Siam Square 5, Rama 1 Road. Tel +66 (0) 22 51 4880. Open daily, 10:45 a.m.-9.30 p.m.

เมี่ยงปลาทู(Meiy Pha Tho)

= การเตรียมก่อนการปรุง =
1.ปลาทูขนาดพอเหมาะ 4~5 ตัว
2.ผักกาดหอม 1/2 กิโลกรัม
3.น้ำมันพืช 1 ขวดกลาง
4.เส้นใหญ่ก๋วยเตี๋ยว 1/2 กิโลกรัม
5.ถั่วลิสงคั่วแล้ว 1 ช้อนโต๊ะ
6.น้ำตาลปี๊บ 1 ช้อนโต๊ะ
7.น้ำปลา 3~4 ช้อนโต๊ะ
8.ผงชูรส 1ช้อนชา
9.พริกขี้หนูสด 5~6 เม็ดพร้อมกระเทียม 4~5 กลีบ
10.น้ำมะนาว 1 ช้อนโต๊ะ

= วิธีการทำ =
1.เทน้ำมันพืชใส่กระทะนำปลาทูมาทอดให้กรอบและแกะเอาก้างออกให้เหลือแต่เนื้อปลาทูแล้วพักไว้การทำน้ำจิ้มรสเด็ด
1.นำถั่วลิสงมาตำให้ละเอียด
2.ใสน้ำตาลปี๊บแล้วตำเข้าด้วยกัน
3.ใสพริกขี้หนูและกระเทียมตำเข้าด้วยกัน
4.ตักขึ้นจากครกและนำมาใส่ถ้วย
5.ใสน้ำปลาและปรุงรสด้วยน้ำมะนาว ผงชูรส แค่นี้ก็ได้น้ำจิ้มรสเด็ดแล้ว ถ้าต้องการรสไหนเพิ่มก็เพิ่มได้เลยตามใจชอบวิธีการรับประทาน
1.นำผักกาดหอมฉีกใบพอเหมาะมือ
2.นำก๋วยเตี๋ยวเส้นใหญ่เด็ดพอเหมาะมาใสในใบผักกาดหอม
3.ใส่เนื้อปลาทูขนาดพอคำ
4.ใสน้ำจิ้มรสเด็ดลงไปแล้วห่อใส่ปากได้เลยจะได้รสชาดความอร่อยของเมี่ยงปลาทูแล้วต้องรับประทาน 4~5 ท่าน จะอร่อยมาก สนนราคาอยู่ที่ 40~50 บาท
แล้วพบกันใหม่จากนายอร่อย ขอบคุณมากครับ

Chaowang Food

Thai food is a part of the national Thai identity and is a reflection of the Thai lifestyle, culture and way of thinking. Thailand is rich with a variety of crops which allows its cuisine to have a wide variety of dishes suitable for many different palats.

Among the most prominent styles of Thai food is Royal Thai food or Chaowang food. Chaowang food has been internationally praised for its excellence, both in taste and in appearance. Due to its originality, it is cooked within the palaces and presented to persons of royal lineage, the royal family as well as for use in important ceremonies and rituals.

Chaowang food differs from what is normally eaten in everyday life in many aspects. e.g. their meticulosity, fineness in every step of selection, preparation and cooking which are very important, no matter that they are simple cooking foods eaten by the common people or special foods cooked by the people working in the royal palace, particularly for Som Tum Chao Wang, will differ widely ranging from the papaya meat that can be seen at a mere glance for the equal sizes of papaya threads, or pieces of soybean cakes, which are the ingredients of Mee Krob, shall be cut into pieces equal to the size of matches sticks. The vermicelli or fine noodles will be cooked into true crispy, not puffy and stiff like other normal vermicelli.

Meats including sea-foods used as ingredients in general food cooking must be deboned, and the unwanted parts taken out, and neatly cut into the right sizes before cooking. In the case of Sam Kasat clear soup, the are tied with dry Chinese flowers before cooking. For desserts made by the palace people, the process of preparation is invincible.

For example, Sod Sai Chao Wang sweetmeat shall be wrapped within the banana leave with the right size for one mouthful, pinned with small tapered bamboo. Jar Mongkut sweetmeat which consists of small sheets of flour looking like rose petals decorated around the golden crown-like part of sweetmeat, each of them looks very tiny, thin and fragile. For the fruits selected to be put on the food tray, their skins must be peeled off, unseeded before serving, even the sugar apple, all seeds are removed with a sharp knife to maintain the original shape of the foods with minimum bruising. The taste of Chaowang foods must be palatable and mellow, not too hot or less sweet or less salty. For example, in cooking each type of salads, different types of chili are selected. Some salads require baked chili, some require guinea-pepper or goat pepper. Similar to the sour taste, lemon juice, tamarind meat juice or vinegar can be used.

Another prominent uniqueness of Chaowang food is the arrangement of food set or food tray which consist of mild tasting food, stir-fry food, mixed salad, deep-fry food with curry that has to go with the supplements like shredded meat or fried Trichopodus fish. There are also sauces like chili sauce, stewed soybean milk eaten with required vegetables, either fresh raw vegetables, boiled vegetables topped with coconut milk or fried vegetables completed in each meal. The palace people in the old days were preparing their foods and planning for each meal on what food should be eaten in the day, including the budget arranged for the cooking expenses which has been succeeded by the later generations in the present time.

Besides the taste of the food and the outside looks that must be carved for the beauty, the nutrition is taken into consideration for the Chaowang food as well. For the set of food tray, the consumer shall get all the necessary nutritions. The ingredients in many foods consist of herbs which can be used as medicine such as lemon grass, kaffir lime, mint leaves in various kind of salad, curries and spiced clear soup. Even in many Thai fruit juices, valuable herbs can be found such as roselle juice, screw pine leaves juice, bell tree fruit juice and most of Thai food ingredients consist of mainly vegetables that could help in solving the constipation problem.

The Chaowang Thai food is considered as one of Thailand’s symbols and is a cultural heritage that needs to be well preserved as the one that tempered the root of the Thai people that has to be succeeded in the days to come.

Southern Thai Food

The people of the southern peninsula are known for being impetuous. They talk fast and act fast and have a spice and zest for life. Southern cooking seems to reflect these characteristics to a certain extent making Southern Thai food and interesting and exciting type of Thai food.

Southern Thai food has some unique ingredients and dishes. The most notable is the large tree-grown bean known as Sato, a bit like garlic because everyone knows when you’ve been eating it! Kaeng Tai Pla, quite famous among southern curries is cooked from fish kidneys with added vegetables; Kaeng Luang, is a yellow curry with fish and bamboo-shoots.

If you have a delicate palate, approach this dish with extreme care; Muslim dishes are, of course, common in this strongly Islamic region. Southern Thai food of this nature can be seen in many dishes. Khao Mok Kai, exhibits strong Middle Eastern influences with its saffron rice and marinated chicken; Kuai Tieo Khaek, noodle curry, inspires thoughts of India, though it is believed to have originated in the Malay peninsula.

North-eastern Thai Food

North-eastern Thai food reflects the influence of neighbouring Lao in a number of dishes. Glutinous rice is the staple diet, and all food is highly seasoned. This is supplemented by a heady mixture of strong bitterness and saltiness, creating an excitingly forthright taste locally known as saeb. Som Tam (green papaya salad), is one of north-eastern Thailand's favourite dishes that has became popular nation-wide, and even in Thai restaurants overseas.

Amongst the many dishes that make up North-eastern Thai food. Som Tam (green papaya salad) has become a favourite and is popular nation-wide as well as in restaurants around the world.

Som Tam is a spicy salad made from raw papaya, dried shrimp, crab, lime juice, garlic and chillies. For the genuine Isan version, Pla Ra, fermented fish, is also added to the dish. Lap (other popular North-eastern Thai food dishes include), North-eastern Thai food minced meat, chicken or pork, cooked in heavily seasoned dried chillies, lime juice and fish sauce; Nam Tok, medium rare barbecued meat cooked with spicy sauces, lime juice, fish sauce and dried chillies; and Kai Yang or grilled chicken, another North-eastern Thai food dish that is always ordered after the formula of Lap, Nam Tok and Som Tam. Bathed with herbs and sauces, it is eaten with a sweet sauce used as a dip.

Northern Thai Food

Most dishes in Northern Thai food are milder than those of others regions and patterned by Burmese influence. Rice is always the main dish, with curries being secondary to the meal; but the northern people prefer Khao Nieo (Sticky rice), a steamed glutinous rice, kneaded into small balls and used to soak up sauces and dips.

Northern Thai food also includes dishes such as kaeng Hang Le, a spicy pork curry that relies on ginger, tamarind, and turmeric; Khao Soi, a mix of eggnoodles and meat that also originated in Burma, which is heavily laced with coconut cream, and served with spring onions, pickled cabbage and slices of lime; Nam Phrik Ong, another delectable accompaniment, a northern-style chilli-dip served with dried shredded pork and freshly cooked vegetables; and Miang (tea leaves) another Burmese item that is eaten as an hors d'oeuvre.

The exclusive method for serving Northern Thai food is on a Khan Toke (small circular table). It is normally set up in lavish surroundings. Diners sit on the floor around the table and help themselves to assorted dishes; perhaps a minced meat dish seasoned with chilli, a salad, and numerous sauces. Thus, eating Northern Thai food is a very communal affair.

Central Thai Food

The Central region also has what is termed Royal Cuisine, a more sophisticated version of regional cuisine. Influenced by the kitchens of the Royal Court, dishes are elaborately prepared, making it as much an art form as a culinary masterpiece. As the largest agricultural area in the country, rice is an essential element of every meal. Various kinds of curries are used to bring a splash of variety to Central Thai food.

Central Thai food includes dishes such as Kaeng Phet, or curry, which is eaten with rice; Tom Yum, the most frequently ordered dish all over Bangkok, which is mixed with kung (shrimp), fish and chicken and is flavoured with lemon grass, chillies and kaffir lime leaves; Kaeng Khieo Wan, a spicy green curry with ingredients comprised of coconut milk, sweet basil and chillies;

Tom Kha Gai, a thick coconut milk curry made with chicken or meat with lemon grass; Kaeng Som, a spicy sour soup with fresh vegetables, shrimps or fish; Kaeng Liang, a traditional herbal, mild and spicy soup with vegetables; Phat Phak, or fried vegetables with oyster sauce, and Phat Prieo Wan, sweet and sour versions, are best known to complement rice and curry; Yum, a spicy salad dish full of torpedo-shaped chillies, which is quite popular and often ordered with a pre-dinner drink; and Nam Phrik, the most original Thai dish of all, which offers an array of different versions, all incredibly pungent to a foreign nose.

Festivals in Thailand - December

:: King’s Cup Regattadiv

When:	1st week December 2011
Where:	Throughout Thailand

Asia’s most popular yachting regatta, attracting hundreds of boats for racing around Phuket and for serious evening partying by crews and enthusiasts.

:: HM The King’s Birthday

When:	5 December 2011
Where:	Throughout Thailand

This national holiday is celebrated everywhere, by all Thais, with acts of homage to their beloved monarch. In Bangkok, at sunset, people line the central streets with lit candles as a gesture of respect and solidarity. Many buildings are decorated with lights and displays of tribute featuring pictures of The King.

:: Constitution Day

When:	10 December 2011
Where:	Throughout Thailand

Observed in celebration of the nation’s original transformation, in 1932, from an absolute, to constitutional monarchy.

:: Christmas

When:	24-25 December 2011
Where:	Throughout Thailand

Not officially a holiday in Thailand, but a good reason to give and receive presents and to hold parties, enjoyed by everyone. Department stores hold big sales and decorations are lavish.

:: Isan Grand Kite Festival

When:	31 December 2011 - 1 January 2012
Where:	Burirum

After harvesting the crop at the beginning of December, the Grand Kite Festival is held. Every village will create kites and bring them to the competition. The contestants’ kites must have wings at least 2.5 meters wide. The winning kite is the best decorated one with good sound of the flight and the movement of the flight. There are kite parade, beauty pageant with the candidates from all over the region as well as local product stalls.

:: New Year

When:	31 December 2011 - 1 January 2012
Where:	Throughout Thailand

This national holiday honours King Chulalongkorn, Rama V, one of Thailand’s most revered monarchs, who died in 1910. Ceremonies and presentations of floral wreaths are held at his statues.

Festivals in Thailand - November

:: Loi Krathoong

When:	10 November 2011
Where:	Throughout Thailand

Perhaps the most charming and unique of Thailand’s traditional festivals. On this full moon night, celebrants, especially romantic couples, gather beside rivers and lakes throughout the country, to launch tiny floats, containing flowers, candles and incense, in an act symbolising the forgiveness of past misdeeds and a gesture of wish fulfilment.

:: Surin Elephant Roundup

When:	15-16 November 2011
Where:	Surin

Now a great favourite with locals and foreigners who travel to this eastern town to see hundreds of elephants racing, in ancient battle re-enactments, even playing football. There are displays of how wild elephants are captured and trained, with opportunities for rides.

:: Bangkok Marathon

When:	20 November 2011
Where:	Bangkok

Full, half and quarter marathons attract thousands of runners from around the world.

:: Long Sapao Chao Wiang Lakorn, Lampang Floating Festival

When:	November 2011
Where:	Lampang

The festival is held during the full moon of 12th lunar month. The tradition has been practiced over a thousand years. The boats are built and beautifully decorated to be floated into the river. It is believed that floating the boat is a way to dedicate or offer the alms to the dead or deposit the merit for themselves in the next life.

:: Sukhothai Loi Krathong and Candle Festival

When:	November 2011
Where:	Sukhothai

Originated in Sukhothai 700 years ago, Loi Krathong or floating festival has been practiced during the full moon of 12th lunar month of every year. The festival is held at Sukhothai Historical Park. The highlights are displayed of lighted candles and fireworks, light & sound presentation, the float procession of Krathongs. There are also krathong design contest, Noppamart beauty pageant, Sukhothai arts and cultural performances.

:: Blooming Mexican Sunflower Festival

When:	20 November 2011
Where:	Mae Hong Son

Welcome cool season amidst the Mexican Sunflower fields that brighten up Doi Mae Ukor, Mae Hong Son. Due to the mountainous landscape of the province, it is the home to hilltribe people whose various traditions and cultures are preserved by the government. Visitors can visit the tribes and locals’ cultural exhibition, performances, games and sports.

:: River Kwai Bridge Festival

When:	November - December 2011
Where:	Kanchanaburi

In remembrance of River Kwai Bridge and the construction of the Death Railway and the Hellfire Pass built by Allied prisoners-of-war during World War II, the festival features fireworks display over the bridge. The event highlights include historical and archeological exhibitions, folk and cultural performances as well as local product stalls.

:: Standard Chartered Bangkok Marathon

When:	November 2011
Where:	Bangkok

Standard Chartered Bangkok Marathon is one of the world standard athletic sports. The start and finish line is at Sanam Chai Rd., in front of the Grand Palace. The competition is divided into marathon (42 km), half marathon (21 km), mini-marathon (10 km) and micro-marathon (5 km).

:: Monkey Buffet Festival

When:	November 2011
Where:	Lopburi

Being the attraction where over 300 macaque monkeys abode, Phra Kan Shrine, the buffet with a variety of food are set up for the monkeys to enjoy. The event was initiated in 1989 and has become popular amongst the tourists.

:: Phimai Festival

When:	November 2011
Where:	Nakhon Ratchasima

Full, half and quarter marathons attract thousands of runners from around the world.

Festivals in Thailand - October

:: Chulalongkorn Day

When:	23 October 2011 (Holiday on 24th)
Where:	Throughout Thailand

This national holiday honours King Chulalongkorn, Rama V, one of Thailand’s most revered monarchs, who died in 1910. Ceremonies and presentations of floral wreaths are held at his statues.

:: Harvest Festivals

When:	October 2011
Where:	Throughout Thailand

When the main rice crop has been harvested, it is time for traditional celebrations in many parts of Thailand. There are temple fairs, with processions and beauty competitions, even buffalo racing, while long-boat racing attracts huge crowds in many river locations.

:: Bathing Buddha Ceremony

When:	October 2011
Where:	Petchabun

The ceremony is held on 15th day of the waning moon in the 10th lunar month. Maha Thammaracha Buddha image is brought in a procession around the town by the residents led by Governor of the province and then to the Pa Sak River in front of Trai Phum Temple where the ceremony is held. The Governor submerges the Buddha image by facing into 4 directions. The ceremony is believed to bring prosperity and peace to the city.

:: Lotus Throwing Festival

When:	October 2011
Where:	Samut Prakan

Held at the end of the Buddhist Lent in Bang Phli, Samut Prakan, the ceremony starts at 06.00 am. with the boat procession carrying Luangpho To Buddha image along the canal. A thousand of residents and those who worships on both sides of the canal throw lotus flower onto the boat. Each village in the district sends 3 boats to join the ceremony. At the end of the ceremony, the fun starts with row boat racing, tank boat racing, boat tug-of-war competition and steamed sticky rice with banana eating competition.

:: Sakon Nakhon Wax Castle Festival

When:	October 2011
Where:	Sakon Nakhon

The festival is marked the end of Buddhist Lent and is complemented by Princess’s Cup Royal long-boat race. Isan people believe that high merits can be gained by offering beewax to the monks to use to light at night and to make candles. Originally, only beewax was offered. Then the tradition has developed into a big ceremony after times. Beewax nowadays is used to build intricately carved castles and brought in a procession and competition. There are local cultural performances and local music performances which reflect the lively and fun nature of Isan people.

:: The Illuminated Boat Procession

When:	October 2011
Where:	Nakhon Phanom

The illuminated boat tradition is a worship of the Buddha and it is also a symbol of casting away all the misfortune, grief and misery. Traditionally, the residents build the boats with banana trunks and bamboo sticks to make magnificent forms and structures of the boat. Within, it contains flower, incense sticks, candles and assortment of offerings. When the night falls, the owners of the boats set alight the boat with the lanterns and float along the river. Contemporarily, the boats are adorned with light bulbs, fireworks and pyrotechniques.

:: Buffalo Racing

When:	October 2011
Where:	Chonburi

This unique buffalo races is held annually only in Chonburi province. Farmers decorate their buffaloes colourfully with flower garlands, colourful clothes, ornaments and are brought to parade in the festival and in the race. The farmers will have to manage the buffaloes to speed against the others. Apart from the race which brings fun and excitement to the audience, there is also beauty pageant for best decorated and healthiest buffaloes as well as for ladies.

:: Chak Phra Festival

When:	October 2011
Where:	Surat Thani

Held at the end of Buddhist Lent by Tapi Dam, near Wang Tai Hotel, the tradition is unique to Surat Thani province and refers to the procession of decorated cars and boats carried Buddha image marching on land and in the water. Complementing the fun to the festival, long-boat race draws the residents and tourists to the river bank. There are also boat decoration competition, exhibition and local product stalls.

Festivals in Thailand - September

:: Sart Thai Kluay Khai Kamphaeng Festival

When:	September 2010
Where:	Kamphaengphet

To preserve this long cultural heritage of the province, the festival features Kluay khai or Pisang Mas banana of which exceptionally tastes the best when it comes from this province and often eaten with Kraya Sart, a Thai dessert made of peanut, sesame, green rice, popped rice and palm sugar. Held every 10th lunar month, the festival includes Buddhist alms giving ceremony, Kraya Sart making demonstration, desserts made from Kluay Khai demonstration, local product stalls, concert and other entertainment.
:: Uttaradit Sweet Langsat and Souvenir Fair

When:	September 2010
Where:	Uttaradit

Langsat from Uttaradit is the best of all those from other regions. This is a beautiful chance to taste the fruit as well as shop for local products. Performances and local games and sports are displayed. One-day langsat orchard tours is also organised but if one would like to learn more of the culture of the province, homestay accommodation can be arranged.

:: Chiang Rai Pomelo Festival

When:	September 2010
Where:	Chiang Rai

Pomelo is more than just a fruit. At pomelo festival in Chiang Rai, different products made from pomelo await to be discovered. Apart from its juicy and refreshing quality, Wiang Kaen residents present the different methods of cooking and preserving it such as pomelo vinegar, pomelo sweets. Every part of the fruit is transformed into useful products such as dish washing liquid, shower gel, incense sticks. Stage performance, beauty pageant, local and tribal cultural show and local games and sports can be enjoyed in the festival.

:: 10th Lunar Month Merit-Making

When:	September 2010
Where:	Nakhon Si Thammarat

10th Lunar Month merit-making custom is held to pay respect to late ancestors. It is believed that they are let free from hell during the waning moon and return to the hell afterwards. Therefore, the relatives make merits to be dedicated to them. There are cultural performances, exhibition, local products (OTOP) and competitions during the festival.

:: Narathiwat Gor Boat Racing

When:	September 2010
Where:	Narathiwat

The boat race takes place on Bangnara River, Mueang, Narathiwat. Gor boat is fishing boat painted with colourful stories or portraits of animals in Hindu literature, Ramayana or folklore characters such as naga, lion, monkey, mermaid, garuda. Batik, products made from sedge and indigenous langsat are good souvenir to bring back home.

:: Barbequed Pork Fair

When:	September 2010
Where:	Trang

Trang Chamber of Commerce holds this event annually in September at Thammarin Intersection. Restaurants set up their booths and showcase their best grilled pork. This event has become well-known countrywide due to its deliciousness and variety of the recipes. Thai folk music, dance performances and other entertainment are a part of the fair.

Korea Traditional Sports and Games

Cheongdo So Ssa-eum (Bull Fighting) Unlike Spanish bull fighting which pits man against bull, Korean bull fights are real bull fights: bull vs. bull. Two bulls butt heads and try to push each other backwards. The first bull to back off loses.

Ch'ajon-nori This is a provincial game involving the entire community. Two dongchae ("ships" made from wood and old rice stalks), each born by several strong men and captained by one leader, repeatedly ram into each other. If a leader falls down or if the dongch'ae is allowed to touch the ground, the opposing side wins.

Chang-gi (Korean Chess) Although very similar to Western chess, Chang-gi has a slightly different playing board, pieces, and rules. Like most strategic games, the rules can be easily picked up, but the skills of a good player take a long time to learn.

Hwa-t'u (Go-Stop) On trains, in the park, at restaurants and bars- almost anywhere you go you can see (and hear) the familiar sight of Koreans playing cards. To properly play, one should slap ones cards down when playing them. Most people play for money, although the stakes tend to be only 10 or 100 won per point for "friendly" games.

Jul T'agi (Rope Walking) Rather than simply walk from one end of the rope to the other, Korean tightrope walkers jump up and down, do somersaults, and tell jkes to the audience.

Kite Flying Not just a children's past time, many older Koreans enjoy flying kites, especially on major holidays such as Ch'usok and the Lunar New Year. The traditional Korean kite (yon) is made with bamboo sticks and Korean paper.

Nol-Ttwigi (Korean See-saw) Unlike in the West where riders sit atop either side of the see-saw, nol-ttwigi participants stand on their side, then jump up, forcing their partner into the air on the opposite side. This game is popular among females, usually during traditional holidays and festivals.

Paduk Called Go in Japan, paduk has a very large following in Korea. Played on a 19x19 line checkerboard, two players alternate placing their pieces on the board to try to surround their opponent. The one who "captures" the most amount of real estate wins. TV shows demonstrate strategy and feature games between highly ranked competitors- there's even an entire cable TV channel dedicated to it! You can also buy

(Spinning Tops) Children all over the world enjoy spinning tops, and Korea's kids are no exception. Traditionally, tops were spun in an enclosed box, with points scored for various actions. Also popular is fighting tops where players try to knock their opponents' tops out of a designated area.

Ssirum (Korean wrestling) Ssirum is somewhat similar to Japanese sumo wrestling, with two opponents trying to wrestle each other in a sandy ring. The one who throws his opponent to the ground wins a point. The annual competitions attract many spectators.

Yut (Four-Stick Game) A traditional Korean game, usually played on the first day of the Lunar New Year, involves 4 players or teams. Four sticks, flat on one side and curved on the other, are tossed in the air for each side's turn. The combination of flat and curved faces pointing upwards determines the number of spaces moved along a board (picture on the right). Landing on an intersection circle enables the side to take the shorter path. The first person/team to travel all the way around the board wins.

Korea History - Koryo Dynasty

  

Koryo Dynasty

Shilla was torn to pieces by rebel leaders such as Kyon Hwon who proclaimed the Latter Paekche (Hu Paekche) state in Chongju in 900, and Kung Ye who proclaimed to Latter Koguryo (Hu Koguryo) state, the following year at Kaesong.  Wang Kon, the last rebel leader, the son of a gentry family, became the first minister of Kung Ye.  Overthrowing Kung Ye for misdemeanors and malpractice in 918, he sought and received the support of landlords and merchants whose economic, as well as political, power overwhelmed the Shilla government.

Wang Kon easily raided Latter Paekche in 934.  Wang Kon accepted the abdication of King Kyongsun of Shilla in 935.  The following year he easily conquered Latter Paekche and unified the Korean Peninsula.

Wang Kon was at first content to leave provincial magnates undisturbed.  He was particularly careful to placate the Shilla aristocracy.  He gave former King Kyongsun the highest post in his government, and even married a woman of the Shilla royal clan, thus somewhat legitimizing his rule.

Enthroned as the founder king of the Koryo Dynasty (91801392), the name of which was derived from Koguryo, he drafted 10 injunctions for his successors to observe. Among the 10 injunctions he predicted probably conflict between his state and the northern nomadic states with Koguryo's territory as the objective, and advised the strengthening of the state.  He advised that Buddhist temples must not be interfered with, and warned against the usurpation and internal conflicts among the royal clans and the weakening of local power.

Korea History - Unified Shilla

Unified Shilla

Shilla (57 B.C. - A.D. 935), reached the peak of power and prosperity in the middle of the eighth century.  It attempted to establish an ideal Buddhist country and constructed the Sokkuram Grotto shrine and Pulguksa temple with splendorous masonic art.  Extensive printing of Buddhist scripture was undertaken with wood blocks.  The oldest imprint of the Sharani sutra, probably printed between 706 and 751, was brought to light during the recent restoration of a three-story pagoda at Pulguksa temple.
The nobility of Koguryo and Paekche were treated with some generosity.  Scholars specializing in diplomatic correspondence, medicine, mathematics, and astronomy were invited to bring professional personnel into government service.  The distribution of chongjon (equity land system) was put into practice in 722 for the peasants, and the people in the country then became eligible to cultivate allotted lands.  In addition, reservoirs were erected for rice field irrigation.  For the allotted land the peasants had to return in kind crops of rice, millet, barley and wheat.  Taxation in kind was collected in accordance with the actual crops from the land.  In addition, the peasants were bound to plant mulberry trees for silkworms, and walnut and pine nut trees as a side tax to the government and nobility.  They raised cattle and horses, two to four head in each household.  The Shilla people enjoyed an affluent life.  The capital city prospered and there were street of more than 10 km distance.
During this period, a prominent monk, Wonhyo (617-686) started a new sect of Buddhism among the common people.  By his creative thinking, Buddhism was brought to the public as a popular religion.
There was no more war in the eighth century and the desire for learning grew.  Idu, a new transcription system of Korean words by the use of Chinese characters, was invented by Shilla scholars of the mid-upper class next to the upper-royal nobility, or Chin-gol (true bone).  The growing need for scholarly work necessitated the recruitment of mid-upper scholars, so a quasi-civil service examination system was instituted in 788 to meet this end.
The state cult of Buddhism began to deteriorate as the nobility indulged in easy and luxurious lives.  Buddhism began to establish a new Son sect (generally known in the West by its Japanese name Zen) in the remote mountain area.  In the cities, the state cult also encountered difficulties as conflict among the nobility in outlying districts intensified, and the throne continued to lose power as struggles within the Chin-gol clan also increased.  King Hyegong was assassinated in 780.  During this time, there were frequent, but futile, attempts to usurp the throne.
In the outlying areas there also were uprisings initiated by Chin-gol magistrates.  King Aijang was killed by his uncle who succeeded to the throne.  Thus Shilla in the ninth century was shaken by intra-clan conflict both around the throne and in district administration.  Chang Po-go, a successful merchant, held sway in maritime commerce in the ninth century and Ch'songhaejin (Wando), transporting goods to and from Chinese and Japanese ports.  He was one among many local leaders to rebel against the Shilla throne.
The government prohibited the building of new temples and extravagant decorations altogether in 806.
One of the many prominent scholars, Ch'oe Ch'i-won, who had passed the Tang civil examination and drafted a manifesto against Huang Tsao, returned to his own home country.  However, his suggestions were not taken seriously, nor put in practice.  Although offered a high-ranking office, Ch'oe retreated to Haeinsa temple to live as a hermit.  Scholars and talented persons from the mid-upper class wished for a change from Shilla's rule.

Korea History - The Parhae Kingdom

The Parhae Kingdom

Subsequent to the fall of Koguryo, Tae Cho-yong, a former Koguryo general, formed an army of Koguryo and Malgal (a Tungusic tribe) people, and led a migration to Chinese-controlled territory.  They settled eventually near Jilin in Manchuria, and there founded a state which was at first called Chin, but in 713 was renamed Parhae (Bohai in Chinese). Parhae soon gained control of most of the former Koguryo territory.  The ruling class of Parhae consisted mostly of Koguryo (i.e. Korean) people.  Parhae declared itself the successor to Koguryo, and sometimes called itself Koryoguk (state of Koryo).
Parhae prosperity reached its height in the first half of the ninth century during the reign of King Son.  At that time, Parhae territory extended from the Sungari and Amur rivers in northern Manchuria all the way down to the northern provinces of modern Korea.  Its capital was Tonggyong, in the Jilin area, where the state had originally been founded.
Parhae was to become a victim of the political confusion and violence which accompanied the fall of the Tang Dynasty.  In 926 the Khitan, who later came to dominate much of Manchuria and northern China, conquered Parhae.  Many oft he ruling class, who were mostly Koreans, moved south and joined the newly founded Koryo Dynasty, which replaced Shilla at that time.
While the Manchurian portion of the Parhae territory was lost, the area south of the Amnok (Yalu)- Turman (Tumen) boundary was restored and the people migrated to Korea.

Korea History - Ko Chosun

The Ko Choson

The people of Ko Choson or the oldest kingdom of Korea are recorded as Tong-i, "eastern bowmen" or "eastern barbarians."  The propagated in Manchuria, the eastern littoral of China, areas north of the Yangtze River, and the Korean Peninsula.  The eastern bowmen had a myth in which the legendary founder Tan-gun was born of a father of heavenly descent and a woman from a bear-totem tribe.  He is said to have started to rule in 2333 B.C., and his descendants reigned in Choson, the "Land of Morning Calm," for more than a millennium.

When the Zhou people pushed the Yin, the eastern bowmen moved toward Manchuria and the Korean Peninsula for better climactic conditions.   They seem to have maintained unity, as China's great sages, Confucious and Mencius, praised their consangquineous order and the decorum of their society.

The eastern bowmen on the western coast of the Yellow Sea clashed with the Zhou people during China's period of warring states (475 B.C. - 221 B.C.).  This led them to move toward southern Manchuria and the Korean Peninsula.

There were other tribes of eastern bowmen, the Yemaek on the Manchurian area and the Han on the Korean Peninsula, all of whom belonged to the Tungusic family and linguistically affiliated with the Altaic.  When Yin collapsed, Kija, a subject of the Yin state, entered Tan-gun's domain and introduced the culture of Yin around the 11th century B.C.

Then came invasion of Yen in the northeastern sector of China, and Ko Choson lost the territories west of the Liao River in the third century B.C.  By this time, iron culture was developing and the warring states pushed the refugees eastward.

Among the immigrants, Wiman entered the service of Ko Choson as military commander with a base on the Amnokkang (Yalu) river.  He drove King Chun to the south and usurped power.  But in 109 B.C. the Han emperor Wu-ti dispatched a massive invasion by land and  sea to Ko Choson in the estuary of the Liao River.  Ko Choson was defeated after two years and four Chinese provincial commands were set up in southern Manchuria and the northern part of the Korean Peninsula.  Not long after the establishment of the four commanderies, however, the Korean attacks became fierce and the last of the commanderies, Lolang (Korean: Nangnang) was destroyed by Koguryo in 313.

Korea History - The Three Kingdoms

The Three Kingdoms

In the last stages of the bronze culture of the Karasuk affinity, the impact of the iron culture was experienced by ancient Koreans as a consequence of the rise of Chinese state power.  The rise of Puyo was seen in Manchuria along with China's developing centralized power.  In the southern part of Korea, tribal leagues of the Three Han gradually developed to the stage of state building.  Paekche and Shilla were prominent in the south, Koguryo in the north.

By the first century, Koguryo was firmly established as a state power and destroyed the Chinese colony Lolang (Nangnang) in 313.  In 342, however, Koguryo's capital fell to the Chinese Yen.  Paekche amassed power while Koguryo was fighting against the Chinese, and came into conflict with Koguryo in the late fourth century.  Then came the growth of Shilla with a more fully organized state power.

Koguryo was the first to adopt Buddhism as the royal creed in 372; Paekche, the second in 384; and Shilla, the last in 528.  Buddhist scriptures in Chinese translation were also adopted.  Koguryo established an academy to educate the nobility and compiled a state history consisting of 100 volumes before the introduction of Buddhism..  Paekche also compiled its history in the early fourth century prior to 384.  Only Shilla undertood compilation of its history immediately following the adoption of Buddhism.

Thus, all Three Kingdoms developed highly sophisticated state organizations on the Korean Peninsula, adopting Confucian and Buddhist hierarchical structures with the king at the pinnacle.  State codes were promulgated to initiate a legal system to rule the people.  In this process, Koguryo annexed Puyo, and Shilla conquered Kaya.  The Three Kingdoms were competing with each other in strengthening Buddhist-Confucian state power, in effort toward serious territorial expansion.

At this juncture, Shilla developed its Hwarang (Flower of Youth Corps), a voluntary military organization.  The Hwarang members were trained as a group in the arts of war, literary taste and community life, partly through pilgrimages.  The educational objectives were: 1) loyalty to the monarch, 2) filial piety to parents, 3) amicability among friends, 4) no retreat in war,  and 5) aversion to unnecessary killing.  These objectives were postulated by the famous monk Won-gwang, who consolidated Buddhist-Confucian virtues in the education of Shilla youths.  This movement became popular and the corps contributed to the strength of the Shilla Kingdom.

With the youth corps, Shilla was able to amass state power in the cultural sphere as well.  With the aid of a Paekche architect, it erected a huge temple, Hwangnyongsa ("Temple of the Illustrious Dragon"), and a towering pagoda famous even in China.  The 70 meter high pagoda of Hwangnyongsa stood from 645 until the Mongol invasion of the 13th century.  Shilla was ready to learn from Koguryo and Paekche and also dispatched monks to China to learn about China's culture, especially Chinese Buddhist doctrine, architecture and Chinese classics.

While Shilla was building amicable relations with Tang China, Koguryo was in fierce conflict with Sui and Tang. Sui Emperor Yang-ti, after successful campaigns against the northern nomadic tribes, invaded Koguryo with more than one million troops.  In 612, Koguryo General Ulchi Mundok held the fortresses agains Tang0ti's army and navy for several months and destroyed the Sui troops in retreat.  An ambush at Salsu (Ch'oongch'don'gang) river allowed only 2,700 Sui troops out of 300,000 men to escape.  Sui fell from power partly as a result of the defeat by Koguryo.

After the rise of Tang, Tai-tsung contemplated revenge while protecting against invasion by building fortifications and walls along the Liao River.  In 644, 648 and 655, Tai-tsung attempted unsuccessful invasions.  Tang then turned to Shilla for assistance.

Shilla also persuaded Tang China to come to its aid in the conquest of Paekche and Koguryo.  Koguryo had earlier defeated Sui Yang-ti, and Tai-tsung's hostile relationship drove Tang Kao-tsung to ally itself with Shilla in the campaign against Paekche and then Koguryo.

A late-comer to statehood, Shilla was finally able to defeat the other two kingdoms, but was unable to control the whole territory of Koguryo which extended to Manchuria.  Tang's intention toward Shilla was made clear in the aftermath of the unification by Shilla.  The Paekche king and his family were taken to Tang in 660 and a Tang general appointed a military governor to rule the Paekche territory.  Koguryo's last king, his officials and 200,000 prisoners were also taken to China in 668 and Koguryo's territory was administered by Tang generals.  Tang Kao-tsung's desires were now evident, and Shilla was determined to fight against Tang.  The determination of Kim Yu-shin, Shilla's foremost general who led and marshaled Shilla's campaigns, counteracted the Chinese instigation of Paekche and Koguryo to rebel against Shilla.  Shilla commenced active resistance against Chinese domination in Tang-controlled territory.  In 671, Shilla started its own operations against Chinese rule and took the Chinese administrative headquarters, thereby retaking all of the Paekche territory.  China invaded again in 674 against Shilla, who had succeeded in quelling the Tang army at Maech'o Fortress near Yanggu and the Ch'ionsong fortress at the Yesonggang river near Kaesong.  Shilla's army also successfully drove out the Tang army from P'yongtang.  Nevertheless, the Chinese army persistently claimed the territories of Paekche and Koguryo until 676 when they gave in to Shilla's claim of territory south of the Taedonggang river.  Shilla became a unique state covering most of the Korean Peninsula and the majority of the people of the former three states.

One Koguryo warrior, Ko Sagye, who was taken by a Tang general, joined the Tang army.  His son Ko Son-ji had a successful military career in Tang and conquered Tashkent in the mid-eighth century, transmitting paper-making technology to the Arabian countries.  The Shilla monk Hyech'o in 727 visited India for pilgrimages to historic Buddhist sites in five Indian kingdoms, an account of which is preserved as an important historical record about eighth century India.

Korea Movie - Jeon Woo Chi : The Taoist Wizard - 전우치

= Description =

Artist Name(s) : Kang Dong Won, Kim Yoon Seok, Lim Soo Jung, Yeom Jung Ah, Baek Yoon Shik, Yu Hae Jin

Director : Choi Dong Hun 

Ghostbusters gets a unique Korean twist with the fantasy action blockbuster Jeon Woo Chi: The Taoist Wizard. Writer-director Choi Dong Hun departs from his popular heist films Tazza: The High Rollers and The Big Swindle for this big-budget, special effects-filled action romp that was equally popular with the Korean audience, earning over six million admissions over the 2009 Christmas period. The star-studded film featuring Kang Dong Won, Lim Soo Jung (Happiness, A Tale of Two Sisters), award-winning actor Kim Yoon Seok (The Chaser), and Yu Hae Jin (Truck) has proven to be so popular that a spin-off comic book series is already in the works.

Based on a Korean folktale, Jeon Woo Chi stars Kang Dong Won, who has quickly become one of Chungmuro's biggest stars with this film and Secret Reunion, as the titular character, a mischievous magician in the Joseon era. Framed as his master's murderer, Jeon and his dog are imprisoned inside a scroll by three wizards until 2009, when he is freed by the wizards to battle evil goblins in the big city. The trouble is that Jeon is more enthusiastic about his new home and womanizing than his appointed assignment.

Korea Movie - The Man From Nowhere - 아저씨

= Description =

Also Known As : Ahjusshi / Ahjeosshi
Artist Name(s) : Won Bin, Kim Sae Ron
The biggest Korean movie of 2010, The Man From Nowhere has been both a commercial and critical hit, garnering over six million admissions at the box office and scores of accolades at the Blue Dragon, Daejong, and Korean Film Awards. Delivering the most representative performance of his career, Won Bin (Mother) won Best Actor at the Daejong and Korean Film Awards for his magnetic turn as a mysterious agent who goes to increasingly dangerous and desperate lengths to save a girl, played by award-winning child actress Kim Se Ron (Brand New Life). Four years after the acclaimed gangster drama Cruel Winter Blues, writer-director Lee Jeong Beom takes on the action thriller genre with a similar eye for humanity amid bloodshed, building the burgeoning violence around the protagonists' unlikely friendship.
Tae Sik (Won Bin) runs a dusty pawn shop in a seedy neighborhood, and largely keeps to himself. The only person he's befriended is So Mi (Kim Se Ron), a young girl who likes to take refuge in his shop. Trouble knocks on Tae Sik's door when So Mi's junkie mother comes in to pawn a camera bag - a bag full of stolen drugs. Gangsters tear up the pawn shop to get the drugs back, and Tae Sik finds out in the process that So Mi and her mother have been abducted. Tae Sik can only hunt down the mob himself to save So Mi, even if doing so reveals his own dark past.

Dooboo Kimchi - Tofu w/ Fermented Cabbage - 두부김치

Dooboo Kimchi is a popular appetizer or anjoo (side dish; often in reference to a side dish consumed with alcohol) that is popular while drinking Korean soju.  It’s a very simple dish that consists of boiled tofu, kimchi and some meat (optional).  Tofu is usually placed alongside kimchi as they are eaten together as a whole.

Serving presentation may differ from various restaurants, including Korean bars, but kimchi is normally placed in the center of a plate with tofu slices around the perimeter. To eat, kimchi can be placed on top of the tofu and washed down with a shot of soju, thereafter.  The meat ingredient can include beef or pork strips (samgyupsal) but it can be left out to be severed as the perfect vegetarian dish. Lastly, it is garnished with chopped green onions for its final touch.

Recipe Ingredients

• 1 package dooboo
• 1½ cups aged kimchi
• ¼ lb beef pork (thin strip)
• 1 tbsp kochukaru (red chili pepper flakes)
• 1 tsp soy sauce
• 1 tsp sesame oil
• 2 tsp minced garlic
• 1 green onion, chopped
• Salt and pepper

Cooking Directions

1. In a pot, fill enough water to cover the whole block of tofu and bring it to boil.
2. Add some salt and boil tofu for 5-7 minutes.
3. Drain well, cut in half and slice ½ inch thick. Keep it warm.
4. Sauté garlic in vegetable oil and add beef.
5. Add salt and pepper to taste.
6. To prepare kimchi ingredient, chop and drain well.
7. Add kimchi, red chili pepper flakes, and soy sauce. Cook for 4-5 minutes and add sesame oil.
8. On a plate, put kimchi in the center and cubicle tofu pieces on the side or around the perimeter of the plate.
9. Sprinkle chopped green onions for garnish.

Man Doo - Korean Dumpling - 만두

Mandoo is a Korean dumpling consisting of minced meat and vegetables wrapped in a thin piece of dough. Popular meat fillings include shrimp, ground beef, pork or fish. And popular vegetables ingredients can include bean sprouts, green onions, shredded kimchi and much more.

Korean mandoo can be cooked in several ways: simmered in beef stock, steamed or fried.  It is usually dipped in soy sauce mixed with vinegar and served with kimchi on the side.  Crushed or powder red peppers can be added to the mixture of sauces to add an extra kick.  Traditionally, mandoo dumplings were made at home but nowadays, it is readily available in Asian supermarkets and/or convenience stores in the frozen foods section.

Mandoo is usually enjoyed as an appetizer or as a snack but almost all Korean families prepares this dish on the first day of any New Year by simmering mandoo's in a beef stock to make mandoo-guk.

Gim bop - Korean Style Sushi Roll - 김밥

Gimbop is considered one of the most popular and nutritious Korean meal. It consists of rice and strips of vegetables, egg, and meat, rolled in laver (dried seaweed) and sliced. This is a popular snack or lunch that can be made with infinite variety of ingredients, using different kinds of meat and/or vegetables. Popular ones include bulgogi, spinach, pickled radish, and eggs. At first glance, gimbop often resembles a Japanese maki or a sushi roll. However, there are a few differences between the Japanese sushi roll and the Korean-style gimbop. The main difference is that Japanese sushi rolls are rather minimal in ingredients. Sushi rolls usually consists of just tuna or salmon within the roll whereas gimbop contains a variety of ingredients as mentioned earlier. Also, while the Japanese use raw fish (sashimi) in their sushi rolls, Korean gimbop do not contain any raw fish. Lastly, Japanese sushi is often dipped in wasabi while gimbop usually has sesame oil. Korean 101: Gim refers to the sheets of dried seaweed, and bop is the Korean word for cooked rice. Recipe Ingredients 1 bunch spinach, steamed 2 carrots, cut in long thin strips 1  yellow pickled radish, cut in long thin strips 2 tbsp vinegar 1 tbsp sugar 1 piece thick sliced ham or Spam, cut in long thin strips and fried 1 egg, fried like omelet and cut in long thin strips 3 cups of cooked rice 1 tbsp sesame seeds 2 tsp sesame oil 1 package roasted seaweed sheets Cooking Directions Stir fry carrots with salt and pepper. Mix radish with vinegar and sugar. Mix rice with the sesame seeds and sesame oil. Place one seaweed sheet on a bamboo sheet.  Put rice on half of the sheet and add 2 pieces of spinach, 1 carrot strip, 1 radish strip, 1 ham strip, 1 egg strip on top of rice.  Roll in a log and squeeze tight.  Use some rice to stick the seaweed together to keep it rolled. Place a little sesame oil in your hands and rub it on the seaweed roll. Put a little sesame oil on knife to cut roll.