#food korea

[biophilianutrition]

Nutrition & Wellness

[a-scary-lack-of-common-sense]

My real time reaction of watching an American influencer spread straight up lies about my country because they lived/visited there at some point

[gatabella]

Marilyn Monroe, Korea, 1954

[m0ney]

Krispy Kreme x Miffy doughnuts･ﾟﾟ･｡☆

[buffetlicious]

Colleagues know that me and mum love frozen desserts. We have eaten those fish-shaped taiyaki ice cream from Chateraise and love it. They informed me about the Samanco Ice Cream Sandwich (S$8.10 for a pack of 4s) on sale at our local NTUC supermarket. These frozen confections are made in South Korea by Binggrae and comes in quite a few flavours like strawberry, chocolate, red bean and the two below that I bought. The Samanco Green Tea & Red Bean Ice Cream Sandwich comes with matcha flavoured ice cream plus sweetened red beans. Outside it are two halves of wafer fish which is no longer crispy as expected.

The Samanco Mixberry Ice Cream Sandwich (S$8.96) is the latest available flavour so there is no discount for it. This taiyaki is filled with vanilla ice cream and a thin layer of mix berries syrup giving it a fruity tang. Between the two flavours, I much preferred the latter as the berries flavour is far more refreshing.

[kvnai]

Supermarket. Seoul, South Korea.

[nonvoice]

haha:)(

[rizegirl]

[kaalbela]

Gwangjang Market, Seoul.

Nathan Landers

[mayonezli]

[reasonsforhope]

"Of South Korea’s countless kilograms of annual food scraps, very few will ever end up in a landfill. This is because of two reasons—the first is that it’s been illegal since 2005, and the second is because they have perhaps the world’s most sophisticated food waste disposal infrastructure.

While representing a significant burden on the economy, the food waste disposal nevertheless produces ample supplies of animal feed, fertilizer, and biogas that heats thousands of homes.

As the New York Times’ John Yoo and Chang Lee reported from Seoul, South Korean cuisine tends to lend itself to creating food scraps, since many staple dishes come with anywhere from a few to a few dozen sides.

With the culture erring on the side of abundance rather than restraint, many of these small dishes of tofu, kimchi, bean sprouts, and other bites would be tossed in the landfill if it wasn’t illegal to do so.

The government put the ban hammer on it because the mountainous terrain isn’t ideal for landfill construction.

Instead, restauranteurs and street hawkers pay the municipality for a sticker that goes on the outside of special bins. Once filled with food scraps, they are left on the road for collectors in the morning who take 90% of all such waste in the country to specialized collection facilities.

At apartments and among residential housing areas, hi-tech food waste disposal machines are operated by a keycard owned by residents under contract with the disposal companies.

Once taken to the recycling facilities, the food is sorted for any non-food waste that’s mixed in, drained of its moisture, and then dried and baked into a black dirt-like material that has a dirt-like smell but which is actually a protein and fiber-rich feed for monogastric animals like chickens or ducks.

This is just one of the ways in which the food scraps are processed. Another method uses giant anaerobic digestors, in which bacteria break down all the food while producing a mixture of CO2 and methane used to heat homes—3,000 in a Seoul suburb called Goyang, for example. All the water needed for this chemical process comes from the moisture separated from the food earlier.

The remaining material is shipped as fertilizer to any farms that need it.

All the water content is sent to purification facilities where it will eventually be discharged into water supplies or streams.

While one such plant was shut down from locals complaining about the unbearable smell, many plants are odorless, thanks to a system of pipes built into the walls that eliminate it via chemical reaction.

It’s the way South Korea does it. Sure, it costs them around $600 million annually, but they have many admirers, including New York City which hopes to implement similar infrastructure in the coming years."

-via Good News Network, June 15, 2023

[strxwberrymllk]

source

[sewooonz]

241203 ✰ seongil on learn korea

[vegan-nom-noms]

Cheesy Vegan Gochujang Udon Noodles

[ecoharbor]

📍Bucheon Lake Botanic Park, Gilju-ro, Wonmi-gu, Bucheon-si, Gyeonggi-do, South Korea 🇰🇷