Omija tea

  
 Omija, which is in season in September, is the fruit of the omija tree and has a red color. Omija has five flavors of sweet, sour, salty, bitter, and spicy. Especially, it has the most sour taste. Omija usually grow Taebaek Mountain, and Nam omija grows in the southern island, while Black omija grows in Jeju Island. Let's find out the benefits of omija and make omija tea the best way to eat omija.


Omija's efficacy
 
 Omija has components such as cyanide, gomishin, citral, apple acid, and citric acid that strengthen the heart and lower blood pressure. And omija improves immunity, strengthens lung function, brightens eyes and warms the intestines.
 
How to eat 'Omija’
 
 People dip dried omija into cold water and put honey or sugar in the water and drink it, or eat by making hwachae(fruit salad) or starch syrup. Usually, omija tea is made from cold tea in summer and warm tea in winter.
 
How to make 'Omija tea’
 
 1. Put the dried omija in the kettle.
 2. Simmer it for 25 minutes.
 3. Drink omija tea or add honey and sugar to taste it.
 
Simply complete the Omija tea!

Comments

Post a Comment

Popular posts from this blog

History of Samgyeopsal, the Korean BBQ

Image
Story of Samgyeopsal  Samgyeopsal, the Korean barbeque has a quite short history compared to its overwhelming popularity around the world. Samgyeopsal is the high-fat part of pork belly with 3 layers of fat and lean meat. There are many stories about the origin of Samgyeopsal, but here is the most established theory.  Koreans used to eat the pork belly part since Goguryeo dynasty, (BC 100 - AD 668) but they didn't grill it. Mostly, Koreans used to boil it. After World War 2, the consumption of pork has highly increased in Japan because of the hit of breaded pork cutlet and other dish using pork. Therefore, they started to look for the place to breed pigs outside of Japan since the pork-breeding causes a serious environmental problem; Korea. Japan needed parts such as sirloin and lean ribs and also needed to find the market to sell the leftovers like pork belly and fat; also Korea.  Pork belly hit Korean food culture during the 1980s and after the economic crisis of Korea wh
Read more

Beong-twigi Culture of Korea

Image
     Food contains culture. 뻥튀기 is one of the things contains Korean culture in it. It is a kind of Korean snack made by a machine that swells corn and rice with the heat and the pressure. The taste is mild –it can be crispy- and savory. You can easily see it as an appetizer with drinks in the Korean pub.    There are many kinds of 뻥튀기 . Some of them are quite sweet, -my favorite one- others are a little bit bland.    As you can easily know, all the ingredients are grains and they add only a few amounts of salt or sugar, it is much better for your health than other snacks.        The most interesting is the moment when the truck-guy who makes 뻥튀기 with the machine on the corner of the street, shouts ‘ 뻥이요 ’. In common, it is not okay to yell on the street, but these men have the right to do so because it’s the biggest moment of making 뻥튀기 . Since the sound that the machine makes when the grains are ready to swollen is so loud, the 뻥튀기 man have to shout before
Read more
Image
The basic kit for the kitchen, Knife    The beginning of cooking begins with a knife. It is important to have a 'proper knife' before learning to cut. A proper knife is not an expensive knife, but a knife that fits my hand well. Put wet paper towel or dishcloth under the cutting board to prevent sliding. Posture is important for a perfect cutting. If you are right-handed with your legs slightly apart, you should take your right leg half-footed. Left-handed can do the opposite. Straighten your back and keep your elbows on the outside. When laying a knife, it is safe to place it on top of the cutting board and the blade facing outward.   ✜ The structure of a knife   ✜ How to hold the ingredients  They are divided into fingers that hold materials and fingers that control thickness. Hold the material with a index finger, or a forefinger and middle finger as if you were holding the ping pong ball, so that the palm of your hand is not touchin
Read more