0
0 Two Nation Tale
Let me share with you the two-country sunny-season tale of India and South Korea. Summer lasts from March to June in India and from June to August in Korea. Temperatures reaching 30 °C or higher. And during the school summer vacation, we Indians naturally visit our grandparent’s house and spend the whole summer with our cousins. While in Korea, summer festivals like the Boryeong Mud Festival and Busan Sea Festivals, visiting beaches, and enjoying outdoor festival events are attained.
But one thing is very common in the land of diverse cultures and Morning Calm, and that is food. Oh yes, food is the soul to the heart and is enjoyed better when cooked by Granny.
So let me tell you this wonderful tale of summer food, which we Indians and Koreans enjoy.
Table of Contents
Kulfi and Bingsu
It’s a traditional frozen dessert and is easily available in every part of India. Using full-fat milk, and sugar. Kulfi has many variations, like Malia Kulfi, Pista Kulfi, Kesar Pista Kulfi, Mango Kulfi, Strawberry Kulfi, Chocolate Kulfi, Butterscotch Kulfi, Tutti Fruit Kulfi, Guava Kulfi, and Blueberry Kulfi.
Bingsoo is a shaved ice and milk dessert with toppings like fruit, fruit syrup, red beans, chewy rice, mixed berries, green tea, and strawberries.
Dahi Bhalla/Vada, and Naengmyeon
Fried fritters (vada) are made from urad dal, curd, and spices. It’s served with chilled curd, chutney, and spices.
Naengmyeon is a cold buckwheat or sweet potato noodle served in chicken or beef icy broth with cucumber, radish, and Asian pear for flavors and texture with gochujang paste, mustard, and vinegar.
Boondi Raita and Kongguksu
Made with curd and boondi (fried gram flour balls) together with ground spices and herbs. You can eat it with your favorite meals as a tangy and delicious side dish.
This hand-cut wheat noodles, Kongguksu, is served in chilled soy milk, peanuts, and ice cubes. It has a creamy, nutty, and refreshing taste and is enjoyed during the summer.
Coconut water and Sikhye
Hydrating in summer with coconut water to replenish lost fluids. Tender coconuts are the best natural drinks to have in crucial summer; they aid in digestion too.
Rice punch, or sweet rice drink, is a traditional drink Koreans have during the summer called Sikhye. Rice and barley are fermented, and from it, rice wine is made, which is full of antioxidants.
Lassi and Makgeolli
Lassi reduces heat in the body, and it’s rich in electrolyte and probiotic yogurt-based drink and a popular choice in summer. You will get many variations of lassi, like mango, saffron, dried fruits, and savory lassi.
This rice wine with low alcohol content with a creamy texture, sparkling fizz, and tangy flavor makes a perfect drink for summer. Makgeolli is traditionally served chilled in a pottery bowl.
Kokum Juice and Omija Tea
Kokum sharbat is made from the tropical fruit Kokum, which is a common drink in the coastal Konkan region of India. Mangosteen (Kokum) is a sour fruit that has a salty flavor. But it’s full of vitamins and minerals, which is a natural coolant in summer heat.
Magnolia berries are known for their 5 flavors, sweet, pungent, sour, salty, and bitter. It is a traditional Korean tea made from dried berries of Omija.
I hope you enjoyed this post on Summer tales of Indian & Korean food variations to enjoy in the Summer holidays. Please let me know your thoughts on this and don’t forget to like share and comment on your favorite summer drinks in your country.
Average Rating