Gochang Hwangto Bokbunja
Through the intensive research, bokbunja was found to have a lot of medicinal benefits, such as having lots of antioxidants and polyphenols which help to reduce blood sugar levels, moderate blood pressure and act as a natural treatment against cardiovascular diseases, cancer and diabetes. It is truly a fruit with great health potential!
Next some aged black garlic was spotted, something that I’ve actually seen a few times in the local Cold Storage supermarkets. Black garlic is actually made by fermenting garlic bulbs at a high temperature over a long time which eventually results in the black cloves. This process was invented in Korea about half a decade ago.
Gochang Hwangto Bokbunja
Instead of the typical pungent and acrid bite of normal garlic, black garlic is actually sweet and sour, tasting a bit like a prune but with a mushy jelly texture to it. The health benefits are great, with twice as many antioxidants as raw garlic and increases the various minerals and amino acids in the body. Besides the whole black garlic bulbs, Doul Agriculture also produces black garlic extract and black garlic candy.
Not far off were 2 Korean ladies dressed in traditional Korean costumes and they introduced us to a sample of thick syrup which they called Wangbicheon Haneul Grain Syrup, made at Uljin.
Wangbicheon Haneul Grain Syrup
This product is a traditional recipe produced by boiling ingredients such as sorghum, white radish, and Korean angelica root together for 20 hours. It had a thick bittersweet taste, which reminded me of certain kinds of cough syrup.
Dried Korean traditional Doen-jang or soybean paste was also available here! Doen-jang is similar to the Japanese miso paste except it is stronger in taste.
Dried Korean traditional Doen-jang
This dried soybean paste is really convenient for cooking as you just have to place a block of the dried paste into boiling water. There you go, instant miso soup!
The opening ceremony began shortly when senior representatives from Korea and Singapore gathered together to cut the ribbon before declaring the start of the fair. What's interesting to watch was their attempt to mix up a giant bibimbap.
A colourful feast!
It was a spread of mushrooms, spinach, bean sprouts, carrots, gosari and gochujang paste! Are you a fan of bibimbap? I am! It was awesome watching people all gathered round to mix it with large wooden paddles. When all that was done, we were given little portions of the giant bibimbap to taste! Yummy!
Overall it was an interesting event that showcased the various foodstuffs from Korea and if you’re interested to check it out, they will be at the City Square Level 1 Atrium from July 13-18 and then move to Chinatown Point from July 20-25.
Try favourite Bimbap, Kimchi Soup and more Korean food
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