| Baesuk | |
 Baesuk being served with a variety of
tteok, Korean rice cake | |
| Korean name | |
|---|---|
| Hangul | 배숙 / 이숙 |
| Hanja | |
| Revised Romanization | baesuk / isuk |
| McCune–Reischauer | paesuk / isuk |
Baesuk ( Korean: 배숙; Korean pronunciation: [pɛ.suk]) is a variety of hwachae, Korean traditional fruit punch made with bae (배: Korean pear), black peppercorns, ginger, honey or sugar, and water. [1] [2]
History
Originally, baesuk was served in Korean royal court cuisine, so that it was not spread to the public until the mid-20th century. Baesuk is also called isuk, and both terms literally mean "cooked pear" in Korean. [2] A peeled pear is cut into several pieces easily to be eaten or prepared as a whole [3] and then generally three black peppercorns are stuck onto the surface of each piece. [4] In case of cooking Korean pear a whole pear without slicing, it is called hyangseolgo (향설고, 香 雪 膏) and sour and hard munbae (문배, Pyrus ussuriensis var.seoulensis) is used. [5] [6]
Recipe
The pieces are poached by simmering with sliced ginger and sugar or honey over low heat until tender. [2] After removing from the heat, gingers are discarded and the mixture is chilled in a cold place. The baesuk is poured into a glass bowl for hwachae and is garnished with ground pine nuts. It can be served with a dash of yujajeub (유자즙, yuzu juice) mixed together. [7] Baesuk is a seasonal food usually drunken cold just like other hwachae varieties but can be served hot.[ citation needed]
Baesuk is usually prepared and drunk in the summer or for Chuseok (Korean Mid-Autumn Festival). [8] [9]
Together with sujeonggwa ( persimmon punch), baesuk is considered a representative Korean beverage. Due to the similar recipes of the two beverages, baesuk is sometimes called "baesujeonggwa" (배수정과). [2] Baesuk is usually served as dessert and also considered a good remedy for the common cold. [10] The beverage is widely popular in South Korea because of the moderate sweet flavor and easy recipe. [11]
See also
References
- ^ Click Korea: Access to Korean Arts & Culture Archived 2011-07-19 at the Wayback Machine
- ^ a b c d "Baesuk (배숙)" (in Korean). Doosan Encyclopedia. Retrieved 2008-05-19.[ permanent dead link]
- ^ 잡지 > 참살이 > 배숙
- ^ "Baesuk (Cooked Pear)". Korea Agro-Fisheries Trade Corporation. Retrieved 2008-05-19.
- ^ Ju Jinsun (주진순). 서울의 희귀종 문배나무 기준 표본목 (PDF) (in Korean). National Forestry Cooperatives Federation. Archived from the original (PDF) on 2005-05-24. Retrieved 2008-06-16.
- ^ 향설고 (in Korean). Empas Korean Dictionary. Retrieved 2008-06-16.
- ^ "Baesuk (배숙)" (in Korean). Empas / EncyKorea. Retrieved 2008-05-19.
- ^ ::: 강원도민일보 :::
- ^ 에버케어 헬스케어
- ^ 환절기 감기, 건강차로 이겨내자 Archived 2008-08-04 at the Wayback Machine
- ^ "Naju Pear". Information Newwork Village. Archived from the original on 2011-07-18. Retrieved 2008-05-19.
External links
- Baesuk recipe from Changwon City website
- Baesuk recipe
| Baesuk | |
|
Baesuk being served with a variety of
tteok, Korean rice cake | |
| Korean name | |
|---|---|
| Hangul | 배숙 / 이숙 |
| Hanja | |
| Revised Romanization | baesuk / isuk |
| McCune–Reischauer | paesuk / isuk |
Baesuk ( Korean: 배숙; Korean pronunciation: [pɛ.suk]) is a variety of hwachae, Korean traditional fruit punch made with bae (배: Korean pear), black peppercorns, ginger, honey or sugar, and water. [1] [2]
History
Originally, baesuk was served in Korean royal court cuisine, so that it was not spread to the public until the mid-20th century. Baesuk is also called isuk, and both terms literally mean "cooked pear" in Korean. [2] A peeled pear is cut into several pieces easily to be eaten or prepared as a whole [3] and then generally three black peppercorns are stuck onto the surface of each piece. [4] In case of cooking Korean pear a whole pear without slicing, it is called hyangseolgo (향설고, 香 雪 膏) and sour and hard munbae (문배, Pyrus ussuriensis var.seoulensis) is used. [5] [6]
Recipe
The pieces are poached by simmering with sliced ginger and sugar or honey over low heat until tender. [2] After removing from the heat, gingers are discarded and the mixture is chilled in a cold place. The baesuk is poured into a glass bowl for hwachae and is garnished with ground pine nuts. It can be served with a dash of yujajeub (유자즙, yuzu juice) mixed together. [7] Baesuk is a seasonal food usually drunken cold just like other hwachae varieties but can be served hot.[ citation needed]
Baesuk is usually prepared and drunk in the summer or for Chuseok (Korean Mid-Autumn Festival). [8] [9]
Together with sujeonggwa ( persimmon punch), baesuk is considered a representative Korean beverage. Due to the similar recipes of the two beverages, baesuk is sometimes called "baesujeonggwa" (배수정과). [2] Baesuk is usually served as dessert and also considered a good remedy for the common cold. [10] The beverage is widely popular in South Korea because of the moderate sweet flavor and easy recipe. [11]
See also
References
- ^ Click Korea: Access to Korean Arts & Culture Archived 2011-07-19 at the Wayback Machine
- ^ a b c d "Baesuk (배숙)" (in Korean). Doosan Encyclopedia. Retrieved 2008-05-19.[ permanent dead link]
- ^ 잡지 > 참살이 > 배숙
- ^ "Baesuk (Cooked Pear)". Korea Agro-Fisheries Trade Corporation. Retrieved 2008-05-19.
- ^ Ju Jinsun (주진순). 서울의 희귀종 문배나무 기준 표본목 (PDF) (in Korean). National Forestry Cooperatives Federation. Archived from the original (PDF) on 2005-05-24. Retrieved 2008-06-16.
- ^ 향설고 (in Korean). Empas Korean Dictionary. Retrieved 2008-06-16.
- ^ "Baesuk (배숙)" (in Korean). Empas / EncyKorea. Retrieved 2008-05-19.
- ^ ::: 강원도민일보 :::
- ^ 에버케어 헬스케어
- ^ 환절기 감기, 건강차로 이겨내자 Archived 2008-08-04 at the Wayback Machine
- ^ "Naju Pear". Information Newwork Village. Archived from the original on 2011-07-18. Retrieved 2008-05-19.
External links
- Baesuk recipe from Changwon City website
- Baesuk recipe