Five-day market (5일장)
Regular marketplace that opens once every 5 days. In the past, life was harder, old ladies would come to the market with their farm produce and sell it on the ground, with no tents. What began as a group of merchants selling the alleyways has grown into this big market.
what is Gukbap?
And in the traditional market most popular of all is Gukbap. Gukbap is a combination of soup and rice. The name literally means rice in hot soup. Gukbap is a quick and easy meal at the market. it's jangteo-gukbap, a bowl of soup and rice combined, usually sold in stalls at traditional markets. In the winter people enjoy steaming bowl of gukbap to warm up their cold bodies.
Why we eat soup and rice together.
The two most important elements of a Korean meal is in one. The average korean table consists of rice , soup and side dishes. Soup and rice represent yin and yang on the table. All korean tables follow the principle of equalizing yin and yang for balance. Balanced. Serene. It's complete. so you need the yin of rice and the yang of soup, but it can be cumbersome to have them separately. (번거롭다 ) In that case, you put them together in one bowl and create balance that way. Serving rice and soup in one bowl creates what we call gukbap.
Gukbap ingredients by region.
Each region made meat gukbap with local meat or fish soup with seafood. If that wasn't available, they used vegetables.
Dwaeji-gukbap( pork gukbap)
After the Korean war Busan became a temparary capital and was flooded with refugees. people who had lost their homes came in Busan to make a new living and people who lost their families waited to see familiar faces that may never come. At that time, people lived through hard labor. So pork helpled to keep their strength up. (힘이나다)
Since it was right after the war and pork meat was also rare, people mainly boiled pork bones for a long time and made gukbap with pork bone broth.
Ttaro-gukbap (Separate gukbap)
In Daegu, Ttaro gukbap is famous. Traro means separate, Gukbap is usually served in a bowl of soup with rice inside, but the two are served separately here. soup and rice are not in the same bowl. so it's called ttaro-gukbap, meaning separate gukbap.
Origin of ttaro-gukbap
There are many stories about the origin of this dish.
- Some say that the elite wanted their rice separately because they thought the merchants' way of eating rice and soup together seemed crude.
- There was a lumber market near here, and when lumberjacks (나무꾼) came to eat gukbap, they wanted rice and soup separately in large quantities instead of together in one bowl. That's another theory.
Daegu is one of the hottest cities in summer and the coldest in winter, so for the people in Daegue, Ttaro gukbap with its spicy soup and nutrient-packed seonji is the perfect food for any season.
Gul-gukbap (Oyster gukbap)
Guje is famous for its winter oysters, Gyeongsangnam-do Province near the South Sea is Korea's largest producer of oysters. from November to February winter oysters are the most in-demand delicacy around (가장 수요가 많은 별미).
In the South Sea strings of seed oysters are dropped into the ocean and grown until they are pulled up in the harvest season. You just need oysters, bean sprouts, rice, and some seasoning. It's hot and tasty.
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