Korean Ginseng Festival 2013 in Singapore

Written by on December 6, 2013 in Lifestyle, Worldwide Korea Bloggers

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The Embassy of the Republic of Korea hosted a 2-day event to introduce Korea’s most symbolic health food, Korean ginseng, to Singapore. The Korean Ginseng Festival 2013 offered a chance for guests to get acquainted with the goodness of Korean ginseng and to discover why 6-year Korean ginseng is the highest-quality ginseng in the world. This natural medicine has been appreciated globally for its unique set of health benefits, including enhancing the immune system as well as boosting the stamina.

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The guest of honour, Mrs Seo Ki Ae, spouse of the Ambassador of the Republic of Korea, launched the festival on 7 November 2013 at Hansang Family Restaurant.

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Mrs Seo Ki Ae, spouse of the Ambassador of the Republic of Korea

Guest speaker Professor Kim Si-Kwan, the president of the Korean Society of Ginseng, shared the findings from his extensive research in the study of the King of Herbs. Prof Kim has won numerous academic awards and accolades in the study of Korean ginseng.

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Professor Kim Si-Kwan, president of the Korean Society of Ginseng

The sharing was followed by a cooking demonstration on using Korean ginseng as an ingredient in traditional foods such as Korean ginseng chicken soup and beef stew with Korean ginseng and sweet pumpkin.

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Samgyetang Cooking Demonstration

And then guests were treated to a ginseng-themed buffet.

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Snacks included susam shake, insam daechu cha (ginseng and red date tea), insam latte, insam ice cream, insam sherbet and insam goguma mat tang (deep-fried ginseng and sweet potato).

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A lunch filled with ginseng goodness.

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Other than samgyetang (ginseng chicken soup), there was also insam tteok galbi (Ginseng Beef Patty), insam ganpoonggi (deep-fried chicken and ginseng), insam danhabook galbi jjim (beef stew with sweet potato) and ogok bab (mixed-grain rice).

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Traditional desserts including gyong dan (rice cake stuffed with bean paste), hotteok (traditional Korean pancake with nuts and topped with brown sugar syrup) and sujong gua (cinnamon punch) were also served to sweeten the buffet treat.

This article was first published on Jos Loves Food. Content may not be reproduced unless authorized.

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About the Author

Jos Tan

Jos Tan is an avid blogger who enjoys travelling to Korea to experience the Korean culture and food. She has a passion for the local food in Singapore as well as other Asian countries. Through the six trips that she has made to Korea, she has learnt the Korea has a deep and long history. Her exploration on this beautiful country continues since she now has the opportunity to learn and share about the Korean food culture. Visit her blog at www.joslovesfood.blogspot.sg