Title : Korean Food Series (1st Issue)
Stamp Serial#
2166 
KPC#
C-1661 
MICHEL#
2194 
StanGib#
2510 
Scott#
2056a 
Date of Issue
06/15/2001 
Quantity
1,250,000 
Denomination
170 won 
Design
Cock-do-gee 
Designer
Kim, Hyun 
Image Area
37mm*27mm 
Perforation
13 
Sheet Composition
4 se-tentant
20(5*4) 
Paper
White
Unwatermarked
Print
Korea Minting and Security Printing Corporation 
Description
The first batch of the Korean Food Series introduces Kimchi. Its preparation basically involves mixing sliced and salted Chinese cabbages or radishes with various seasonings including powdered red pepper, green onions, crushed garlic, and fermented sea foods. This mixture is allowed to ferment at room temperature. Offering an array of subtly different tastes, it comes in various kinds, depending on the main ingredient, recipe, or region where it came from. Presumed to have served Koreans even before the period of the Three Kingdoms, which lasted until the mid-7th century, the variety of Kim-chee began to expand during the Joseon Dynasty, when powdered red pepper was first introduced to the Korean peninsula. Its characteristic taste goes perfectly well with steamed rice, the staple food of Koreans. Have a look at various types of Kim-chee presented in stamps and imagine what each variety tastes like.

Cock-do-gee.
One of the two representative types of Kimchi (the other one being Paek-choo Kim-chee), Cock-do-gee is easy to prepare: salt radishes cut into squares and mix them with various seasonings. Like Kim-chee, it used to be prepared in late fall through early winter as well. It achieves perfect combination with beef broths such as Gom-tang and Gal-bee-tang.

Edited by "A Funny-lookin Korean"

Cock-do-gee Cock-do-gee's preparation is as follows: Sprinkle salt over radishes, which have been cut into small chunks.
   Mix with chopped green onions(spring onions), crushed garlic, min-na-ree/warercrest, shredded ginger root, and liberal amount of powered red pepper.
   90% of cock-do-gee also contains some sort of seafood; Dried anchovies, or shredded clams, shrimps, oysters, or sea urchant.

Traditional cock-do-ree, should ferment at least two-weeks or longer; but, there's not a Korean housewife alive, who hasn't caught part of the family sneaking a bite, three days later.