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.
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.
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.
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.
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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