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.
This cuisine is distinguished by strong flavors and most dishes offer a combination of salty, sweet, sour, acidic and spicy tastes. People tend to fall in love with this cuisine once they are accustomed to eating it. They also enjoy the fact that many of the dishes are suitable for those allergic to dairy and 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.
Fish such as mackerel or herring are usually grilled and accompanied by rice and vegetables. Traditionally, yellow croaker, called Jogi, appeared on a formal menu for a special occasion, accompanied by numerous side dishes. If the fish is not cooked using one of many different methods, it can be dried to preserved.
Drying fish for preservation is extremely common and the name of the fish changes according to the method used to dry it. It may be completely dried and this form it is often used in soups. When it is half-dried it is usually steamed and eaten with sauces. Whatever the method used to prepare dishes, the taste and flavor of this cuisine are growing in popularity as more people begin to fall in love with 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.
This cuisine is distinguished by strong flavors and most dishes offer a combination of salty, sweet, sour, acidic and spicy tastes. People tend to fall in love with this cuisine once they are accustomed to eating it. They also enjoy the fact that many of the dishes are suitable for those allergic to dairy and 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.
Fish such as mackerel or herring are usually grilled and accompanied by rice and vegetables. Traditionally, yellow croaker, called Jogi, appeared on a formal menu for a special occasion, accompanied by numerous side dishes. If the fish is not cooked using one of many different methods, it can be dried to preserved.
Drying fish for preservation is extremely common and the name of the fish changes according to the method used to dry it. It may be completely dried and this form it is often used in soups. When it is half-dried it is usually steamed and eaten with sauces. Whatever the method used to prepare dishes, the taste and flavor of this cuisine are growing in popularity as more people begin to fall in love with it.
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