Baesuk

Infobox Korean name

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caption="Baesuk" being served with a variety of "tteok", Korean rice cake
hangul=배숙 / 이숙
hanja=배熟 / linktext|梨|熟
rr=baesuk / isuk
mr=paesuk / isuk

"Baesuk" (IPA2|pɛsuk) is a variety of "hwachae", Korean traditional fruit punch made with "bae" (배: Korean pear), black peppercorns, ginger, honey or sugar, and water. [ [http://www.clickkorea.org/Food/foodguide_view.asp?menubar=4&page=&sendpage=foodSearchList_2.asp&idx=376 Click Korea: Access to Korean Arts & Culture ] ] cite web|url=http://www.encyber.com/search_w/ctdetail.php?masterno=72150&contentno=72150 |title=Baesuk (배숙)|publisher=Doosan Encyclopedia |accessdate=2008-05-19 |language=Korean] 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. A peeled pear is cut into several pieces easily to be eaten or prepared as a whole [ [http://www.digitalorganic.net/bbs/board.php?bo_table=welbeing&wr_id=3 잡지 > 참살이 > 배숙 ] ] and then generally three black peppercorns are stuck onto the surface of each piece.cite web|url=http://www.foodinkorea.org/eng_food/foodculture/foodculture1_6_b.jsp |title=Baesuk (Cooked Pear) |publisher=Korea Agro-Fisheries Trade Corporation |accessdate=2008-05-19 |language=English] In case of cooking Korean pear a whole pear without slicing, it is called "hyangseolgo" (향설고, linktext|香|雪|膏) and sour and hard "munbae" (문배, Pyrus ussuriensis var.seoulensis) is used. [cite web|url=http://www.sanrimji.com/pdf/2004/11/200411086(1).pdf |title=서울의 희귀종 문배나무 기준 표본목 |language=Korean |accessdate=2008-06-16 |author=Ju Jinsun (주진순)|publisher=National Forestry Cooperatives Federation] [cite web|url=http://alldic.empas.com/search/alldic.html?category=A&q=%C7%E2%BC%B3%B0%ED&x=11&y=6&wi=51&po=Y&wv=51&ob=1&ds=44 |title=향설고 |publisher=Empas Korean Dictionary |language=Korean |accessdate=2008-06-16]

The pieces are poached by simmering with sliced ginger and sugar or honey over low heat until tender. 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.cite web|url=http://100.empas.com/dicsearch/pentry.html?s=K&i=242441&v=46 |title=Baesuk (배숙)|publisher=Empas / EncyKorea |accessdate=2008-05-19 |language=Korean] "Baesuk" is a seasonal food usually drunken cold just like other "hwachae" varieties but can be served hot.

"Baesuk" is usually prepared and drunk in the summer or for Chuseok (Korean Mid-Autumn Festival) [ [http://www.kado.net/news/articleView.html?idxno=278346 ::: 강원도민일보 ::: ] ] [ [http://healthcare.evercare.co.kr/service_menu/webzine/wz_02_view.jsp?p_seq=198&p_subject=0004 에버케어 헬스케어 ] ]

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). "Baesuk" is usually served as dessert and also considered a good remedy for the common cold. [ [http://huryoungman.co.kr/sik/health/2769 환절기 감기, 건강차로 이겨내자 ] ] The beverage is widely popular in South Korea because of the moderate sweet flavor and easy recipe. [cite web|url=http://www.invil.org/english/speciality/fruit/pear/contents.jsp?con_no=854034&page_no=1 |title=Naju Pear |publisher=Information Newwork Village |accessdate=2008-05-19 |language=English]

ee also

*Sujeonggwa
*Sikhye
*List of Korean beverages
*Korean tea

References

External links

* [http://dangam.changwon.go.kr/english/eng_persimmon/en_persimmon03.jsp Baesuk recipe] from Changwon City website
* [http://www.skynews.co.kr/skynews_main/english/dishes/dishes_037.htm Baesuk recipe]