Glossary H
Husik is the Korean term for "dessert" or "after-dinner food". Husik tend to be semi-sweet and are almost scented with medicinal herbs and spices. Many of the Korean "Husik" or elaborate desserts has originated and were perfected in the royal and upper-class kitchens and even though preparation of these desserts are expensive and complicated, even ordinary Korean household make these desserts on special occassions, such as ancestral ceremonies and Korea's four (4) folk-festival days: (1) New Year's Day); (2) the first full moon of the first month; (3) the 5th day of the 5th month (Tano Nal); and (4) August full moon (Chusok Nal) all according to the lunar calendar.
Husik are also prominent on feast tables during weddings and birthday parties, especially during first, sixty-first and seventy-first birthdays which are considered a milestone in a person's life. Examples of easy- to-prepare Husik are: Paesuk (Pears Poached in Rice Wine ), Injolmi (Sweet Rice Cake), Kyongdan (Sweet Rice Balls)
Honghap is the Korean word for "Mussels". In Korea, mussels are made into soups together with other ingredients and porridge (Honghapjuk), or simply braised (Honghapcho)
I love mussels, it is one of my favorite seafoods. In the Philippines, we just saute mussels in their shells in garlic, onion and ginger and as simple as it is, it always turned out so good. In Germany, I have a favorite restaurant serving mussels during "Mussel Season". On my 50th birthday, I was lucky enough to be able to eat mussels. In this restaurant they cooked mussels with white wine, something different from how we cook it in my country. I miss my country and so its simple but delicious food, including "Tahong" (mussel)
Hongeo is a Korean word for "Skate fish". Skate fish is a member of the shark family and looks like a small sting-ray. It is flat with a kite-shaped body. It has no bones, merely cartilage. In Korea the fish is placed raw into an earthen clay pot and left at room temperature for a few days to ferment . Fermented skate is said to be over 100 times healthier than yogurt for its natural probiotic
Hongeo is one of the fermented Korean foods.
Heukdwaeji refers to Jeju black pork. Jeju native black pork is a typical Jeju specialty. The pigs are black-haired and resistant to disease and having been reared here for generations, are an essential part of the traditional culture. The meat of Heukdwaeji is a favorite for making Korean barbecue.
Heukdwaeji is declared as one of the seven (7) wonders of the jeju kitchen for 2014; one of the 7 delectable foods from Jeju after surveys were conducted with both tourists and Korean citizens.