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 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.
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 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.
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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