Cuisine Focus- Korean
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CUISINE FOCUS- KOREAN
ALL SPICE AND EVERYTHING NICE
Korea and its topography offer its people an array of choices when it comes to food. The seas, mountains and fields somewhat breathes opulence with the climate supporting such abundance of wealth. And with these, Korean cooking owns a distinct quality separating it from other cuisines.
Korean cuisine refers to foods and techniques traditional in Korea. From the Royal palace foods to peasant ways of life, dishes and preparations deeply vary due to ingredients used or methods applied. For the Koreans, food preparation serves as one opportune time for family as it is treated also as a social event. The communal lifestyle plays a significant role in both the Royal family and the ones living in farms. Be it rich or poor, the presence of traditional food on the table highly represents the importance of Korean cuisine and family life.
Korean food is often described as special, extraordinary and particular. Its’ most distinguishing feature would be the spiciness of dishes served. With the use of basic seasonings, flavors become more enhanced and present. Food preparation is said to be labor intensive especially when it comes to preserving or storing food. Koreans make use of ceramic containers as storage for pickled vegetables during winter. This type of preparation is practiced often in rural areas specifically in South Korea.
Korean cuisine makes use of key ingredients namely rice, vegetables, noodles, tofu and meat. Traditional meals usually consist of rice, soup, side dishes (banchan) and kimchi (a fermented, spicy vegetable dish usually made of cucumber, cabbage or radish).
Often described as strong and pungent, Korean dishes make use of seasonings like ginger, garlic, soybean paste, salt and chili for additional spice and flavor enhancement. Side dishes which form part of traditional meals are carefully prepared giving it the much savored tangy and salty taste.
On the other hand, traditional Royal cuisines feature a display of warm and cold, hot and mild ingredients played in harmony for desired texture and taste. It is characterized as a luxurious meal prepared for the Royals and their respective families.
Here are some examples of typically known Korean dishes:
Kimchi- made of vegetables either cabbage or white radish with seasonings like anchovies, garlic, ginger and pepper.
Bulgogi- beef or pork marinated in garlic, soy sauce, sesame oil and chili pepper.
Bibimbap- rice topped with vegetables, beef and egg served with chili pepper paste.
Galbi- made of either pork or beef ribs served with side dishes and rice.
Songpyeon- a type of cake served during the mid- autumn festival making use of chestnuts, soybeans and sesame for decoration.
Gimbap- a Korean dish made of rice, egg, ham and vegetable strips rolled in seaweed.
It has been proven how old practices benefited the Koreans. In fact, many believed that the strongest of flavors found in traditional Korean dishes can be attributed to the processes made known to folks or those done in earlier times. Not only that they enjoy eating but they give importance to the manner of preparing food and serving meals seeing it as a way of establishing relationships with family and loved-ones. Nowadays, Koreans also appreciate the existence of fusion food, which shows that each food trip is a journey towards adding zest in life.
Authentic Korean Recipes
Korean Rice Bowl Recipe
Image and recipe credit: Epicurious
Ingredients
* 1 2/3 cups Asian short-grain white or sushi rice
* 2 cups water
* 1 (10- to 12-ounce) bunch flat-leaf spinach, stems discarded
* 1/2 pound fresh soybean or mung-bean sprouts, trimmed
* 2 large carrots
* 1 small zucchini, trimmed
* 1 cup drained preserved fiddlehead fern stems (also called bracken fern, kosari, or warabi; optional)
* 1/4 cup plus 2 teaspoons vegetable oil
* 6 ounces fresh shiitake mushrooms, stems discarded and caps cut into very thin slices (2 cups)
* 6 teaspoons finely chopped garlic (from 4 cloves)
* 1 1/2 teaspoons salt
* 1 1/2 teaspoons Asian sesame oil
* 2 teaspoons sesame seeds, toasted and coarsely chopped
* 4 large eggs
* 4 tablespoons Korean hot-pepper paste (sometimes labeled “gochujang”)
* 8 (3 1/2 – by 3-inch) sheets toasted nori (dried laver, preferably seasoned), cut into thin strips with scissors
* Special equipment : an adjustable-blade slicer fitted with julienne blade
* Accompaniments: packaged cabbage kimchi (Korean spicy pickled cabbage) or other vegetable kimchi
Preparation
Wash rice in several changes of cold water until water is almost clear, then drain in a sieve. Bring rice and water (2 cups) to a boil in a 1 1/2- to 2-quart heavy saucepan, uncovered, then reduce heat to low and cook, covered, until water is absorbed and rice is tender, about 20 minutes. Remove from heat and let stand, covered, 10 minutes, then stir rice from top to bottom. Keep warm, covered.
Wash spinach well and cook in a 4- to 5-quart pot of boiling salted water , stirring, until just wilted, 15 to 30 seconds. Transfer with tongs to a large bowl of ice and cold water to stop cooking, reserving cooking water. Drain spinach and squeeze small handfuls to remove as much moisture as possible. Return spinach-cooking water to a boil, then add bean sprouts and cook, stirring, until just tender, 2 to 3 minutes. Drain in a colander.
Holding each carrot at a 45-degree angle to slicer, cut carrots into thin (1/8-inch) matchsticks. Cut skin and firm flesh of zucchini lengthwise into long strips using slicer, avoiding center core with seeds (discard core). Rinse and drain fern stems, then cut off and discard any dark or hard pieces. Cut ferns crosswise into 2-inch pieces.
Heat 2 teaspoons vegetable oil in a 12-inch nonstick skillet over moderately high heat, swirling to coat, until hot but not smoking, then sauté mushrooms, 1 teaspoon garlic, and 1/4 teaspoon salt, stirring, until mushrooms are tender, about 3 minutes. Stir in 1/4 teaspoon sesame oil and transfer to a small bowl. Wipe skillet clean with a paper towel. Working with each vegetable separately, sauté carrots, zucchini, bean sprouts, fern stems, and spinach, each in 2 teaspoons vegetable oil with 1 teaspoon garlic and 1/4 teaspoon salt, in same manner, then stirring in 1/4 teaspoon sesame oil for each. Transfer each vegetable to its own bowl as cooked and season with salt. Stir 1 teaspoon sesame seeds into spinach.
Wipe skillet clean and heat remaining 2 teaspoons vegetable oil over moderate heat until hot but not smoking, then crack eggs into skillet and fry until whites are cooked and yolks begin to set, 4 to 6 minutes.
Divide rice among 4 shallow bowls, mounding it into a dome. Arrange vegetables on top of rice and place 1 egg on top of each rice bowl. Spoon 1 tablespoon hot-pepper paste over each serving, then sprinkle with nori and remaining teaspoon sesame seeds.
Note: For measurement conversions visit this page.
Steak and Eggs Korean Style
Image and Recipe credit: Epicurious
Ingredients
Steak:
* 1/4 cup mirin (sweet Japanese rice wine)*
* 2 tablespoons finely grated cored peeled Granny Smith apple
* 2 tablespoons soy sauce
* 2 tablespoons light corn syrup
* 1 1/2 tablespoons finely chopped green onion (white and pale green parts)
* 1 tablespoon (scant) Korean hot pepper paste
* 1 tablespoon (scant) minced peeled fresh ginger
* 2 garlic cloves, minced
* 1 1/2 teaspoons Asian sesame oil
* 1 1/2 teaspoons unseasoned rice vinegar
* 4 5-ounce pieces skirt steak
Kimchi rice:
* 2 cups water
* 1 cup sushi rice (or other short-grain rice)
* 1 teaspoon salt
* 2 tablespoons plus 1 teaspoon canola oil
* 1 1/2 cups Napa cabbage kimchi, coarsely chopped
* 2 tablespoons unseasoned rice vinegar
* 4 large eggs
* Chopped green onions
Preparation
How to find it:
Korean hot pepper paste (gochu jang or kochujang) is made with pureed fermented soybeans (miso) and hot chiles. Kimchi is a spicy and pungent fermented vegetable mixture; this recipe calls for the version made with Napa cabbage. Both can be found at Korean markets and online at koamart.com.
For steaks:
Whisk first 10 ingredients in bowl. Add steaks. Cover; chill overnight.
For Kimchi rice:
Bring 2 cups water to boil in small saucepan. Add rice and 1 teaspoon salt. Return to boil; reduce heat to low, cover, and cook until water is absorbed, about 18 minutes.
Meanwhile, prepare barbecue (medium-high heat). Grill steaks until slightly charred but still pink in center, about 3 minutes per side. Transfer to plate. Let stand 5 minutes.
Heat 2 tablespoons oil in large skillet over medium heat. Add kimchi and vinegar. Stir until heated. Fold in rice. Season with salt and pepper. Keep warm.
Heat 1 teaspoon oil in large nonstick skillet over medium heat. Crack eggs into skillet, being careful not to break yolk. Sprinkle with salt and pepper. Cook until whites are set, about 3 minutes.
Divide kimchi rice among 4 plates. Slice steaks thinly across grain; arrange over rice. Top each with egg; sprinkle with green onions and serve.
Note: For measurement conversions visit this page.
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