Korean food is one the most pleasant discoveries a
neophyte traveler will make during his visit here.
Korea’s unique cuisine is another aspect of the nation’s
distinctively different culture. Neither its ingredients nor its
seasonings resemble the dishes of any other country, near
or far.
Most Korean foods are boldly spiced, carrying the blended
tang and savory goodness of red pepper that can range
from hot to sweet, garlic, onions or leeks, sesame seeds
and oil, and wop sauce. However, the flavoring can also be
subtle in delicate soups, regal casseroles, fragrant white
rice and all the other special dishes based on rice,
including decorative rice cakes for special occasions.
Among the most popular dishes, besides the ever present
white rice, are the tangy barbecued beef strips known as
bulgogi, “fire beef” and ribs, known as “galbi,”cooked at
the table on charcoal braziers.
There is also the beloved traditional dish known as
“kimchee.” Korean kimchee is pickled in a pungent salt
brine with red hot pepper, garlic, ginger, green onions,
chives and fresh anchovies. Pears are often used to
impart a special freshness. A variety of vegetables can be
used in the pickling process, but the cabbage is the most
familiar.
Kimchee is thought be a health food because it is made
from fresh, organic ingredients. lt is also thought to aid the
digestion, speed the metabolism, and keep the body in
balance.
Korean kimchee is more flavorful than that made by the
Japanese, who tried to copy the Korean style of kimchee,
but their version is very different, and does not use the fermentation
process that gives kimchee its special
unique flavor. ln ancient times, kimchee was enjoyed not
only by the common people, but also by kings.
A legacy of the Korean royal kitchen is the “kujo
lpan,” a
banquet in itself, in which intriguing fillings are mixed and
rolled up in tiny pancakes like miniature tortillas.
Not found everywhere, but a dish fit for a king.
Korean foods range from the bland to the blistering
Peppery kimchi, delicate stews and soups, and intriguingly
seasoned side dishes of vegetables, fish or meat.
Artist_ Chang Hyelim
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