We Are Korean Women and Hansan Sogokju.

We are Korean Women

On Thursday, May 7th we celebrated another #WMLABTALKS event, our inspirational thought-provoking lectures. WE ARE KOREAN WOMEN!

Along with Hye-Rim Kwon, a Korean journalist, we talked tête à tête about how Korean women view their past and face modernity.

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Hye Rim and her friends.

This was our plan for the day and sticked to it quite enough.

Our Schedule Program for the day.

The first thing was the coffee mingle and taste the traditional Spanish tapa pantumaca, a Catalonian breakfast or snack. People loved this simple but tasty Spanish dish.

You might be surprised by the name, “The Spanish FIKA” but there is a sentimental story behind. FIKA was our first #wmlabtalk and we liked very much this unique Swedish coffee break that we wanted to pay tribute to it by named it like that.

After we recharged our batteries it was time to get inspired…

We began our presentation. We talked about women, about Korean women and Korean Women’s greatest achievements. We talked about democracy, gender equality and the increase of women’s power in Korean society.

Important Korean Women

However we wanted not only to celebrate Korean Women’s achievements but to go just a little more further. More than spectators we wanted women to interact and discuss. We intended so to set a female-focused collective dialogue to break down stereotypes and go beyond clichés. It was difficult though, always is.

 

We thought that the only way to do it properly was through a “World Café” dynamic.

The World Café.

According to Wikipedia, the “World Café” is a structured conversational process that fosters an open and intimate discussion and link ideas within a larger group to get access to the “collective intelligence” in the room.

In World Café the focus is on exploring on themes and not on problem-solving and that was what we were after for: to enrich our perspective on Korean Women and give a certain basis for a further intimate reflection.

Small groups of six or seven participants sat around the tables and discussed open-ended questions for a structured amount of time. Individuals switched tables where a “table host” at the new table briefly welcomed people and filled them in on highlights of the earlier discussion.

In this way participants gather a wide range of inputs that help strengthen the ‘ecology’ of the conversation.

The world café session

These were our questions…

Korea has come so far in fifty years, how have women driven that growth?; What are the challenges that women face in Korean society?; What are the challenges that South Korean Women will face in the future?

I think that this World Café was able to deepen the discussion about being a woman in South Korea and maybe widen our viewpoints.

After the World Café, Hye-Rim Kwon taught us about the Sogokju, the Korean 1500 year old beverage and its legend around…

The story of Sogokju. “A long time ago, during the Joseon Dynasty a man who was on his way to Seoul to take a state exam , stopped at a tavern…”

After the storytelling we toasted with Sogokju and we could not find a better closure for our workshop than to read, both in Korean and in English, some excerpts of Simcheongjeon a story of Korean Pansori storytelling tradition.

Hye and I asked people to put on sleep masks… and then, with Simcheongjeon’s own words: we asked people to remove their masks and open their mind and their heart…

Simcheong is a girl whose mother died in childbirth. She cares for her blind father… She is the perfect model of Confucian devotion…We found interested to end with this story and use her “own” words to foster our imagination, forgetting about the story and focusing on the philosophical message.

 

 

 

The Grand Narrative

We are Korean Women WomenlabkoreaI’ve been asked to pass on the following:

*******WOMENLABKOREA is a creative space to test ideas, initiatives, and projects, a space to co-create, to co-design and prototype with other women, a supportive space where risks can be taken.

WOMENLABKOREA is about social innovation, empowerment and entrepreneurship!

The purpose is to help women step out of their comfort zones to improve their lives and the lives of women around them.

Next Thursday, May 7th we are hosting another #WMLABTALK called “We are Korean Women.”

We have conceived of these #WMLABTALKS as events where we can share and understand more about our lives; events to discover more about our wishes and hopes.

We wanted to create a space where women can speak freely and be ready to challenge stereotypes.

Furthermore, we wanted to dedicate a time to celebrate us, to celebrate women’s rhythms and women’s vision of…

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Cocido madrileño, or how the Holy Inquisition helped to invent a dish

As I wrote in Spain meets Korea there is not just one Spain but many. Basque people, Catalonian people, Galician people, Andalusian people, Madrilenian people…They all have their own language, culture and history.

However, Spain is rapidly connected to siesta, sangría, paella or matadors.Spain is siesta, sangría, paella or matadors, but much more. All these clichés and stereotypes are either born from a lack of knowledge or a simplification of reality.

Spain is diverse and we are here to show it. So welcome to a new culinary lab-adventure! How about a lively, colorful, virtual tour of Madrid, complete with a tasting of cocido madrileño? Welcome on board!

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Cocido Madrileño, in La bola Restaurant in Madrid

Last Thursday, April 16th we started start the morning with a cocido madrileño cooking demonstration.

Cocido madrileño is a pork meat, potato and chickpea stew that dates back to the Middle Ages. This fragrant, rich hearty stew is Madrid’s signature dish.

At its most basic a cocido, a stew or a pot-au-feu (French) consists of a big pot (known as olla) where you put everything (vegetables, meats, legumes) in and let it boil.

In fact, every country has its pot-au-feu!, says Leah Messinger (Afar, Spain’s Progressive Dinner: Cocido Madrileño) and Cocido Madrileño is Spain´s pot-au-feu.

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The region of Madrid

I have read some cocido madrileño recipes. I give more references at the end of the post. The one below is from Spain info:

Ingredientes del cocido diapo

Photo credit: Petra Sjögren

And do not miss the video of this English chef settled in Madrid, talking about Madrid and cooking its signature dish, the cocido.

I really like cocido very much, I find it tasty and a life guard-dish!: you can eat for two-three days with the leftovers of the cocido. There is nothing to be
is thrown away and you can “re-invent” the dish every time. For example, after first day’s feast you can make ropa vieja, a fried mix of chickpeas and meat (a speechless sacrilege to be committed: ropa vieja with a fried egg!). I love the croquetas made from the cocido’s meat, they are really tasty. Finally I like the Pringá too, which is made with the fried meat leftovers and bread.

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Photo taken by Petra Sjögren.

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Photo taken by Petra Sjögren

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Mónica García, Spanish, incidental cook, blogger and friend.

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Our kitchen in Hillside Residence.

And while the cocido was over the flames, we began our journey back in time to the 16th century – the era of the Spanish Hapsburgs (Austrias in Spanish), the royal family. In this web you can find some tips to plan your visit to Austrias Madrid.

But, let’s have a pinch of history…

You might like to know that the chickpea was introduced in Spain many centuries ago, very likely by the Carthaginian, however the Spanish word for this legume is garbanzo, from the Mozarabic word arbanço.

Cocido madrileño is probably the most representative dish of Madrid’s cuisine. Like many other Spanish dishes (e.g. Paella Valenciana) its origins are humble. Being prepared by the popular classes firstly, it is only at the end of the 19th century and beginning of the 20th that the cocido became popular among the high classes and even the Royal Family! –however, ingredients were not the same and by the quantity of meat you might recognize the “royal” cocido.

The cocido is believed to be created in the late fifteenth century as an evolution of the Ashkenazi Jewish cholent (טשאָלנט), (literally: -chaud-, hot, and –lent-, slow)- and the Sephardic (Spanish) Jewish dish adafina, a hearty long-cooking dish of chickpeas, garlic, lamb and seasoned stock, prepared the night before the Jewish Sabbath.

As the pot could remain over a low flame without an attendant, the violation of Jewish religious law was avoided.

Under the power of the Inquisition, the traditional recipe of adafina underwent a change (now you understand from where does the title come).

The Marranos (Jews living in the Iberian Peninsula who converted or were forced to convert to Christianity), in order to prove the sincerity of their conversions, had to incorporate pork (lard, bacon, chorizo (pork sausage) and morcilla (blood sausage) into their adafines, shaping the stews from which cocido madrileño and its dozen of variants are natural product.

So by the late 15th and early 16th centuries, all these stews were called, interchangeably, adafinas, hamin (or cholent, in Hebrew), trasnochados (in Spanish) cocido (this was commonly used by the late 1500 and it received its appellation madrileño during the 17th century) or olla podrida (that literally means “rotten pot” or hodgepodge). The olla podrida manchega (native from Castilla La Mancha)–whose base was pork and beans- was a popular dish in the 17th and 18th centuries.

Cocido madrileño’s popularity was growing enormously. It was one of the most consumed dishes in Madrid and the most popular, after callos a la madrileña, the Madrid-style tripe. Cocido was included in menus of all kinds of establishments like taverns.

Later, after the Civil War its popularity decreased. Nowadays cocido madrileño is mostly a homemade dish for special occasions. It is more pricey and you can find it not only in bars –offered as menu del día (set menu)-, but also in hotel restaurants as a gourmet specialty.

And then it was time to enjoy the violin recital by Sammy Park and to serve the cocido on the table…

Cocido Madrileño cartel en coreano

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Sammy Park. Photo taken by Petra Sjögren.

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Sammy Park. Photo taken by Petra Sjögren.

And we did it traditionally. You have to overturn the pot and the ingredients of cocido must be served separately. Each serving is known as vuelco (overturn or twist).

The first course or vuelco was a soup served with noodles -the stock of the cocido is drained and the noodles (fideos, Spanish) are cooked in it. In the second vuelco, the chickpeas come in a serving dish with the vegetables–the sautéed cabbage, the carrot and the turnip (not the onion which is added to the broth to give it flavor, but it has to be later removed). And then with the third vuelco, the meat is served.

20150416_123323_LLSBut where to go to have cocido in Madrid?.

Playing with the idea of the vuelcos, an recent article in El País (New twists on Madrid’s most famous dish), introduces us the best places where to have cocido madrileño.

For the fourth year running, the capital has staged a six-week event to promote cocido Madrileño (the route of the cocido madrileño). Twenty-six restaurants have taken part and the article describes us the unique take of each of them.

Ruta del cocido 2015

the Fith Cocido Madrileño Route

But apart from the new restaurants that Camille Lavoix and Andrea Nogueira help us to discover, the classic places are still a marvelous option to enjoy this hearty stew in Madrid.

For example, you can go to Lhardy, one of the first and oldest restaurants of Madrid, located in the centre of Madrid in the Carrera de San Jerónimo street, close to the Congreso de los Diputados (the Spanish Parliament).

Casa LhardyYou can also try Malacatín established in 1895 as a wine bar and located in a much more modest neighborhood, as La Latina, and that on Sundays hosts the El Rastro flea market.

You might love too the Tavern La Bola, located near the Palacio Real where thousands of cocidos have been served since 1870.

We finish our session by thanking Ñ Magazine …..

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Revista Ñ Corea and some participants. Thank you!

… and learning about the Korean artist Kim, Ki-Hoon(김기훈) whose Sunev installation was in our test kitchen.

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SUNEV by Kim, Ki-Hoon (김기훈) What do you see?.

Please, find more recipes and information about this hearty stew at Wikipedia, Afar Magazine or Havers to table.