Korea is a peninsula surrounded by oceans and so it is not surprising that many of the dishes include fish. Fish and shellfish are prepared in many different ways from grilling and roasting to fermenting and drying. Korean seafood dishes such as soups and stews are now appreciated by many people around the world today.
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 type of cuisine has very strong flavors, something the European palate may take a while to become used to, especially if one is accustomed to eating bland food. The five flavors of salty, sweet, sour, spicy and acidic are all found in one dish. This diet also has the great benefits of being largely free of gluten and dairy, a fact much appreciated by those looking for tasty dishes consisting largely of vegetables and fish or meat.
The use of ingredients such as sesame oil, garlic, ginger, fermented chili paste and fermented bean paste all add to the robust flavors. Many types of fish are used and the use of shellfish is very popular with crab, clams and shrimps commonly used and octopus and squid often used as well. The fish or shellfish may be prepared by grilling, boiling, steaming, frying or roasting. Fish may be eaten raw and it is often fermented or dried too.
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.
Smaller fish and mollusks are usually salted and fermented. In fermented form, they often have a strong smell and add intense flavor as a seasoning. Deeply fermented skate is well known to Koreans and has such a strong odor that even they may battle to eat it.
Mackerel or herring are readily available and are usually grilled and served with rice and veggies. Traditionally, yellow croaker, called Jogi, was central to a formal occasion. It was grilled and served together with numerous side dishes or banchan. Banchan are a common feature of this type of cuisine.
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 type of cuisine has very strong flavors, something the European palate may take a while to become used to, especially if one is accustomed to eating bland food. The five flavors of salty, sweet, sour, spicy and acidic are all found in one dish. This diet also has the great benefits of being largely free of gluten and dairy, a fact much appreciated by those looking for tasty dishes consisting largely of vegetables and fish or meat.
The use of ingredients such as sesame oil, garlic, ginger, fermented chili paste and fermented bean paste all add to the robust flavors. Many types of fish are used and the use of shellfish is very popular with crab, clams and shrimps commonly used and octopus and squid often used as well. The fish or shellfish may be prepared by grilling, boiling, steaming, frying or roasting. Fish may be eaten raw and it is often fermented or dried too.
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.
Smaller fish and mollusks are usually salted and fermented. In fermented form, they often have a strong smell and add intense flavor as a seasoning. Deeply fermented skate is well known to Koreans and has such a strong odor that even they may battle to eat it.
Mackerel or herring are readily available and are usually grilled and served with rice and veggies. Traditionally, yellow croaker, called Jogi, was central to a formal occasion. It was grilled and served together with numerous side dishes or banchan. Banchan are a common feature of this type of cuisine.
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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