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.
With globalization, came the introduction of foods normally eaten by a specific cultural group to other countries. Americans have become used to eating foods from all parts of the world and restaurants are cater to this taste for foreign foods. Some of the restaurants offer fusion food to appeal to the American palate, but there are also restaurants offering more authentic cuisine.
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.
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 thinly sliced and dipped into a paste such as red pepper or fermented bean paste. At Redondo Beach California, one can eat raw fish with crispy vegetables and a kimchi paste as well as other tantalizing fish dishes. Raw fish has become popular with Westerners who no longer feel an aversion to it and appreciate its taste and health benefits.
Fermenting of smaller fish and shrimp, squid and mollusks are common. They are then used to add flavor to dishes like soups and stews. They often have a strong smell but work extremely well as a seasoning. A famous dish in Korea is skatefish that is deeply fermented resulting in a very soft texture but a very, strong ammonia smell as well that even Koreans may find hard to stomach.
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.
Smaller fish are often dried to preserve them. Some are completely dried and these are usually used in soups. Others may be half-dried and in this form, they are steamed and then eaten together with sauces or toppings. Whether eating a bowl of hot fish egg soup on a cold day or a salad of crisp veggies and sliced fish with a kimchi paste, this kind of cuisine has a particular place amidst all the other cuisines of the world.
With globalization, came the introduction of foods normally eaten by a specific cultural group to other countries. Americans have become used to eating foods from all parts of the world and restaurants are cater to this taste for foreign foods. Some of the restaurants offer fusion food to appeal to the American palate, but there are also restaurants offering more authentic cuisine.
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.
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 thinly sliced and dipped into a paste such as red pepper or fermented bean paste. At Redondo Beach California, one can eat raw fish with crispy vegetables and a kimchi paste as well as other tantalizing fish dishes. Raw fish has become popular with Westerners who no longer feel an aversion to it and appreciate its taste and health benefits.
Fermenting of smaller fish and shrimp, squid and mollusks are common. They are then used to add flavor to dishes like soups and stews. They often have a strong smell but work extremely well as a seasoning. A famous dish in Korea is skatefish that is deeply fermented resulting in a very soft texture but a very, strong ammonia smell as well that even Koreans may find hard to stomach.
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.
Smaller fish are often dried to preserve them. Some are completely dried and these are usually used in soups. Others may be half-dried and in this form, they are steamed and then eaten together with sauces or toppings. Whether eating a bowl of hot fish egg soup on a cold day or a salad of crisp veggies and sliced fish with a kimchi paste, this kind of cuisine has a particular place amidst all the other cuisines of the world.
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