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.
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.
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.
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.
Hweh is raw fish and once it has been freshly caught, it is cut into very thin slices or strips. These are then dipped into a sauce such as a fermented bean paste or a red pepper paste. In hot weather, a trip to the pier at Redondo Beach, California, for raw, sliced fish, crisp veggies and a kimchi paste will hit just the right spot. Westerners no longer have an aversion to raw fish and have realized just how tasty and nutritious it can be.
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.
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.
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.
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.
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.
Hweh is raw fish and once it has been freshly caught, it is cut into very thin slices or strips. These are then dipped into a sauce such as a fermented bean paste or a red pepper paste. In hot weather, a trip to the pier at Redondo Beach, California, for raw, sliced fish, crisp veggies and a kimchi paste will hit just the right spot. Westerners no longer have an aversion to raw fish and have realized just how tasty and nutritious it can be.
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.
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.
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.
