Tag Archives: korean


Soup Spotlight: Happy Planet Korean Hot & Sour Soup with kimchi and vegetables



Seoul in a bowl...Taekwando for the tastebuds.

Ingredients: water, potatoes, onions, carrots, kimchi (cabbage, radish, green onion, garlic, ginger, red pepper, salt, sugar, water, sweet rice flour), green peppers, bok choy, red chili paste (corn syrup, rice, water, chili powder, salt, garlic, yeast extract, onion, fermented soybean powder, thiamin (vitamin b1), koji seed), sunflower oil, garlic, tamari soy sauce, cane sugar, corn starch, vegetable base [vegetable and vegetable juice concentrate (carrot, celery, onion, tomato), salt, soy sauce (water, soybean, salt), cane sugar, maltodextrin, yeast extract, potato starch, onion powder, garlic powder, spices], rice vinegar (water, rice), ginger, green onion, balsamic vinegar, sesame oil, natural spices.  Contains soy & sesame.

Size: 300ml



Korean Hot & Sour Soup



About Happy Planet

Randal Ius and his friend Gregor Robertson were two Vancouver boys with big dreams. Using a big blender (and lovely organic carrots grown on the Robertson family farm) the boys started concocting juices and smoothies to give city people a taste of the country. They called their business Happy Planet.

Today, through perseverance, a good dose of passion (and a few mistakes on the way), Happy Planet is Canada’s leading all natural food and juice company. We continue to make great smoothies and juices. We make fresh, delicious, all-natural and organic soups too. We've not made all the planet happy yet, but it's a good start.



Company: Happy Planet
Brand: Korean Hot & Sour Soup with kimchi and vegetables
Origin: Canada
Category: Soup
Packaging:  300ml
Price: Coming soon
VariantsView Range Here
Where to BuyStore Finder





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Drink Supplement Spotlight: Wildbrine Spicy Korean Probiotic Kimchi Live Shots



Spicy Korean

Deep notes of umami and miso give this gut shot a “twice fermented” taste. We added hints of orange to the equation for a nice tangy ride.


Korean Kimchi Brine (napa cabbage, water, green onion, sea salt, korean red pepper, ginger, garlic, sea weed).






About Wild Brine

wildbrine® started almost by accident. One of our founders, Rick, was “chief mentor” for teens at the Ceres Community Project, a local nonprofit whose mission is to restore locally grown, organic whole food to its place as the foundation of health for people, communities, and the planet. Rick’s role was to help develop large quantities of naturally fermented kraut for the organization’s client base of cancer patients. The krauts were a hit, so much so that Rick and Chris (Rick’s co-founder) helped Ceres sell the products to a few local stores as a way to raise funds for Ceres.

When the success of the natural krauts grew beyond the scope of the Ceres mission, the executive director asked if we wanted to take over the kraut business. We said yes. In 2011, with the two original kraut recipes (Arame & Ginger and Garlic & Dill), and placement in a few local stores, we evolved into wildbrine®.



Company: Wildbrine
Brand: Spicy Korean Probiotic Kimchi Live Shots
Origin: U.S
Category: Supplement
Packaging: 8 oz.
Claims: 5 million CFU/bottle, contains hints of orange.
Variants: View Full Range Here
Price: Coming soon
Where to Buy: Store Locator
Website: http://wildbrine.com/






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Supplement Spotlight: Korean Red Ginseng Extract



100% Korean red ginseng extract is mixed with purified water and coveniently packaged in stick pouch for easy portability. Each pouch contains daily recommended dose of Korean red ginseng(3g) with all the active ingredients preserved.






About the company:

Korean ginseng is a plant, the root of which has been taken as a health food for over 2,000 years around the world. Long before Korean ginseng was well-known to the Western general public, people from aristocratic and scientific classes knew about, wrote about, and showed their love for ginseng, regarding it as a natural medicine and calling it the "treasure from the Orient." Read More



Brand: Korea Ginseng
Slogan: Heritage & Trust
Origin: Korea
Category: Herbal Supplement
Packaging: 10mL x 30 pouches
Variants: View Range Here
Price: $99.00
Where to Buy: Buy Online, Stores
Website: kgcus.com




btm_Extract Everytime_30

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Korean food is tipped to be the next big thing

YOU'RE already dancing Gangnam Style, now it’s time to eat like a Korean.

Food trend forecasters and supermarkets are predicting dishes such as kimchi, bulgogi and bibimbap will be up there with favourites like pad thai and laksa as Australia’s exploration of the Asian food map continues.

“People’s interest in Korean food is riding high,” said food personality and host of SBS’s Food Safari Maeve O’Meara.

“It’s delicious and really good for you. The Koreans eat for both taste and health.”

Restaurant goers were the first embrace the Korean trend.

“We’ve experienced a 50 per cent increase in Korean restaurant bookings in the last year,” said Stevan Premutico, CEO and Founder of the Dimmi online restaurant booking site.

“Korean is the new Mexican.”

Coles spokesperson Anna Kelly said the trend is gathering momentum for home cooks.

“You could say ‘Gangnam Style’ has hit the Australian supermarket aisle and we are seeing clear evidence of this as a significant food trend with our customers,” she said

Ms Kelly said celebrated Korean-American chef David Chang, who recently opened a restaurant in Sydney, was critical in popularising the interest in Korean food.

“There has been year on year growth of 15 per cent in our grocery category servicing Korean style cooking, as Australian’s start experimenting with the sweet and salty flavours and traditional Korean barbecuing techniques.”

Charmaine Solomon, whose Complete Asian Cookbook taught a generation of Australians how to cook Asian at home said it made sense that having navigated Chinese, Thai and Indian cooking, Korean would be next.

“People are adventurous and keen to try different foods,” she said. “As long as you follow a good recipe you can’t go wrong.”

O’Meara said Australian and Korean homecooks shared a common love.

“Koreans revere the barbecue”, she said, making it an appealing, accessible style of cooking for Australian cooks.

“They use a lot of garlic too. I once heard someone say Koreans eat seven heads of garlic a week!” she said.

Beyond 'Seoul food', the whole Asian food category continues to expand. At Coles, growth in Asian groceries such as soy and fish sauces, curry pastes, and spices, has increased 15 per cent in the past year while fresh produce sales – wombok, pak choy, choy sum and gai larn - are up 25 per cent.


Everyday Korean favourites

*Kimchi is to Koreans as Vegemite is to Australians. Homemade or bought, it’s made from fermented cabbage and a combination of garlic, anchovies, onions and chilli. This crunchy, spicy banchan – the name for the side dishes that come with every meal - is a staple of the dining table, and consumed with a bowl of rice, or stirred into soup or stews.

“Kimchi is more than an icon of Korean food,” says Maeve O’Meara of the pungent smelling dish. “It has near-religious significance. Koreans will say they ‘just don’t feel right’ without their daily serve.”

*Bulgogi: The Koreans love the barbecue – usually a tabletop grill filled with hot coals - and bulgogi is a favourite made using thin strips of beef marinated in soy, sesame oil and sugar and cooked over charcoal or on a tabletop hotplate.

*Bibimbap: This famous rice dish is made in a stone bowl to give the edges of the rice a crusty texture. It’s topped with an egg and vegetables such as carrots, spinach, bean sprouts, radish, and zucchini and flavoured with chilli, garlic, sesame oil and soy sauce.


**Taste is on a mission to uncover what's on Australian dinner tables in 2012! How has it changed over the years? Is meat and three veg a thing of the past? What cultures and cuisines are influencing the changing face of Aussie meal times? Vote now for your chance to win Beko kitchen appliances.
1/2 (about 800g) wombok (Chinese cabbage), trimmed, cut into large pieces

250ml (1 cup) water

60g (1/4 cup) rock salt

2 garlic cloves, finely chopped

2 large slices fresh ginger

1/4 tsp dried chilli flakes

1 tsp rice wine vinegar

Rinse wombok under cold water. Drain. Combine the water and salt in a large bowl. Stir in the wombok. Cover with plastic wrap and set aside for 4 hours to soak. Drain, reserving liquid. Place wombok in a bowl.

Add garlic, ginger, chilli and vinegar to the wombok. Stir to combine. Transfer to a 750ml (3-cup) capacity sealable glass jar. Pour over reserved liquid to cover. Set aside for 2-3 days to develop the flavours. Drain before serving.

Full Article @ News

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