The Koreans use fish, meat and vegetables extensively in their cuisine. They have the option of using many different types of fish as their small peninsula is surrounded by oceans. Korean seafood is prepared in many different ways and the type of fish usually dictates the best method with which to prepare it.
The enjoyment of this type of cuisine is no longer just restricted to this small peninsula and together with globalization has come a wider appreciation. In America, for example, people were first introduced to this kind of food with concepts they could relate to like the food truck and the barbecue. However, this made them ready to dig deeper and embrace it even in its most authentic form.
From Korea, comes food with strong flavors. One usually finds sweet, salty, sour, acidic and spicy flavors combined in one dish. It may take time for the Western palate to become used to the strength of flavor, particularly when it is accustomed to blander food. However, the stronger flavors are often addictive and keeping people going back for more. It also has health benefits in that ingredients used consist largely of vegetables and fish or meat and do not contain dairy or gluten.
Commonly used ingredients in this type of cuisine are soy sauce, fermented bean paste, sesame oil, garlic, ginger and fermented chili paste. Both fresh and salt water fish are used and the type of fish dictates the cooking method. Some are best left raw whilst others are better suited to adding to soups or grilling.
Raw fish is called hweh and it is sliced thinly and then dipped into sauces like red pepper paste or fermented bean paste. In restaurants in America, a dish may consist of slices of raw fish, crisp vegetables and kimchi paste may be eaten. When visiting the pier at Redondo Beach, California, there is the option of eating many such dishes.
Mollusks and smaller fish are usually fermented. In this form, they can be used to add wonderful flavoring to soups and stews. When deep fermenting takes place, the resulting odor is incredibly strong. The process makes the flesh very tender but the smell can be quite offensive.
Grilling fish is also common and yellow croaker or Jogi was traditionally used as a staple on the menu. It was accompanied by hundreds of banchan or side dishes, as is common in this type of cuisine. Fish like herring and mackerel are commonly grilled and served with vegetables and rice.
Once the fish is dried, its name changes and its purpose does too. Some fish are dried completely and they are then suitable for using in soups. If they are only half-dried, they can be steamed successfully and eaten with toppings and sauces. This wonderful cuisine is now no longer restricted to one small peninsula but is now enjoyed by many people. More and more restaurants all over the world are dedicated to providing people with more of this type of food as the demand increases all the time.
The enjoyment of this type of cuisine is no longer just restricted to this small peninsula and together with globalization has come a wider appreciation. In America, for example, people were first introduced to this kind of food with concepts they could relate to like the food truck and the barbecue. However, this made them ready to dig deeper and embrace it even in its most authentic form.
From Korea, comes food with strong flavors. One usually finds sweet, salty, sour, acidic and spicy flavors combined in one dish. It may take time for the Western palate to become used to the strength of flavor, particularly when it is accustomed to blander food. However, the stronger flavors are often addictive and keeping people going back for more. It also has health benefits in that ingredients used consist largely of vegetables and fish or meat and do not contain dairy or gluten.
Commonly used ingredients in this type of cuisine are soy sauce, fermented bean paste, sesame oil, garlic, ginger and fermented chili paste. Both fresh and salt water fish are used and the type of fish dictates the cooking method. Some are best left raw whilst others are better suited to adding to soups or grilling.
Raw fish is called hweh and it is sliced thinly and then dipped into sauces like red pepper paste or fermented bean paste. In restaurants in America, a dish may consist of slices of raw fish, crisp vegetables and kimchi paste may be eaten. When visiting the pier at Redondo Beach, California, there is the option of eating many such dishes.
Mollusks and smaller fish are usually fermented. In this form, they can be used to add wonderful flavoring to soups and stews. When deep fermenting takes place, the resulting odor is incredibly strong. The process makes the flesh very tender but the smell can be quite offensive.
Grilling fish is also common and yellow croaker or Jogi was traditionally used as a staple on the menu. It was accompanied by hundreds of banchan or side dishes, as is common in this type of cuisine. Fish like herring and mackerel are commonly grilled and served with vegetables and rice.
Once the fish is dried, its name changes and its purpose does too. Some fish are dried completely and they are then suitable for using in soups. If they are only half-dried, they can be steamed successfully and eaten with toppings and sauces. This wonderful cuisine is now no longer restricted to one small peninsula but is now enjoyed by many people. More and more restaurants all over the world are dedicated to providing people with more of this type of food as the demand increases all the time.
About the Author:
You can visit www.redondobeachcrabhouse.com for more helpful information about Korean Seafood Is Found Worldwide.
Aucun commentaire:
Enregistrer un commentaire