Английская Википедия:Baesuk
Шаблон:Short description Шаблон:Italic title Шаблон:Infobox Korean name Baesuk (Шаблон:Korean; Шаблон:IPA-ko) 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, Шаблон:Linktext) 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.Шаблон:Cn
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
External links
- Baesuk recipe from Changwon City website
- Baesuk recipe
