Korean beers

Beer, called maekju (맥주; 麥酒) in Korean, was first introduced to Korea in the early 20th century. Seoul's first beer brewery opened in 1908. Two current major breweries date back to the 1920s. The third brewery established in Korea, Jinro Coors Brewery, was founded in the 1990s. It was later acquired by Oriental Breweries (OB). Hite Breweries's former name was Chosun Breweries, which was established in 1933. The company changed their name to Hite Breweries in 1998. OB Breweries established as Showa Kirin Breweries in 1933. The company changed their name to OB Breweries in 1995.
The South Korean beer market is currently dominated by two major manufacturers, Hite-Jinro and OB, with several brands being sold in the local market. Most restaurants and bars in Korea only have one of these beer brands on tap (Hite or OB's Cass), as they are largely regarded to be similar in taste and price (they are mostly brewed from rice)

1. Hite

A pale lager beer launched in 1993.
Hite is 4.3% abv.

2. Max

Launched in 2006 as the first all malt Korean beer. A special edition of Max beer is made annually.
Max is 4.5% abv.

3. Dry D

Launched as a dry type beer in 2010. The brewing method was made in cooperation with the Danish brewing company, Danbrew. It is made using a select dry yeast.
Dry D is 4.8% abv.

4. S

A low calorie beer produced by super attenuated brewing. It contains 0.5g of fiber per 100ml.
S is 3.8% abv.

5. Stout

A dark beer launched in 1991. It is a lager-type black beer made with German black malt.
Stout is 5% abv.

6. Cass

There are several different beers for sale under the Cass brand name. Cass is a non-pasteurized lager.
At 6.9% abv, Cass Red is the strongest variety currently sold.

7. OB Golden Lager

An all malt beer made primarily from Perle hops.
OB Golden Lager is 4.8% abv.

8. Cafri

Launched as a premium beer by OB in 1995. It is the first Korean beer to have a transparent bottle and a twist-off cap.
Cafri is 4.2% abv.

9. Cloud

An all malt beer launched by Lotte Chilsung in 2014. It is made with German hops and brewed using original gravity. Kloud is 5% abv.

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Baechu kimchi [Cabbage kimchi]

The most common type of kimchi. When consumed in moderation , kimchi has various health benefits , and , as the most well - known and familiar Korean dish to foreigners . In the cold northern regions, kimchi is mild and made with less salt or chili powder, and is more watery. It isalso sliced in larger pieces. Salted shrimp or yellow croaker is usually added as Jeotgal. In the warmer south, however, more salt, Jeotgal and chili powder are added for preservation purposes, resulting in spicier, saltierand drier kimchi. Kimchi is low in calories, high in dietary fiber and vitamins A, B and C. The protein-richJeotgal provides amino acids, which helps kimchi balance the carbohydrate-based Korean diet of rice. Afteraround ten days of aging, Baechu-kimchi ripens and acquires a crisp and tangy taste. While Baechukimchi isdelicious in itself, it also serves as an ingredient for various dishes. Kimchi pot stew made with Mugeun-kimchi(kimchi aged for over a year) and chunks of fatty pork is irres...

Nabak kimchi [Chilled Water Kimchi ]

Nabak-kimchi is a watery Kimchi that contains napa cabbage and white radish slices as its main ingredients. It is usually served in the spring, but the fresh taste can be enjoyed in any season. Nabak-kimchi is placedon the table for ancestral rites, and served with Tteokguk(rice cake soup) for the first meal of each LunarNew Year. Because retaining the freshness is essential to a good Nabak-kimchi, wealthy families were said tohave made it every other day. Nabak-kimchi means kimchi made with square-cut vegetables('Na-bak-Na-bak' adds to the verb, 'to cut', the meaning, 'into squares'), but it could also mean kimchi made with white radish, considering that white radish was once called 'Nabok'. Nabak-kimchi is not only served with regular meals, but is also with snacks such as rice cakes, Mandu(dumplings), Yaksik(sweet rice with nuts and jujubes) or other sweets. This is because the fresh tangy liquid stimulates the palate, and the digestive enzy...

Jjim Dak [Steamed Chicken]

Recipe name: Steamed Chicken Recipe Ingredients: Cup Noodle Spicy Steamed Chicken Flavor chicken breast Lots of vegetables (anything in the refrigerator) konjac Photos and cooking process: 1. Put the konjac in a bowl, add hot water + 1/3 of the vinegar, and let it sit for 5 minutes. 2. Remove the vegetables from the refrigerator and cook them in the microwave after trimming them. 3. Put the flake soup in the cup noodles, pour hot water and wait for 4 minutes. 4. Wash the konjac from step 1 with water and squeeze out the water . 5. Discard the water from the cup noodles. 6. Put all the ingredients, add the cup noodle liquid soup and rub it together and you're done!! This is a diet steamed chicken that is simple and easy to make! Adds satiety with konjac It's nice to be able to eat vegetables together.

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