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.
It has taken a while for this type of cuisine to become popular in other parts of the world. However, currently many restaurants exist in America dedicated to not only making food for Koreans but exposing Americans to this cuisine too. Some of these create fusion foods to appeal to the American palate. However, many of them offer authentic cuisine as Americans begin to embrace the foods of other cultures.
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.
Soy sauce, sesame oil, ginger, fermented bean and chili paste are some of the ingredients used in such dishes. When fish is used, it is prepared according to the most suitable cooking method and may be grilled, fried, boiled or steamed. It is even fermented, dried and eaten raw. Many types of shellfish such as clams, crabs and shrimps are used in dishes and octopus or squid are other common ingredients.
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.
Smaller fish and mollusks are usually salted and fermented. In fermented form, they often have a strong smell and add intense flavor as a seasoning. Deeply fermented skate is well known to Koreans and has such a strong odor that even they may battle to eat it.
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.
Once the fish is dried, its name changes and its purpose does too. Some fish are dried completely and they are then suitable for using in soups. If they are only half-dried, they can be steamed successfully and eaten with toppings and sauces. This wonderful cuisine is now no longer restricted to one small peninsula but is now enjoyed by many people. More and more restaurants all over the world are dedicated to providing people with more of this type of food as the demand increases all the time.
It has taken a while for this type of cuisine to become popular in other parts of the world. However, currently many restaurants exist in America dedicated to not only making food for Koreans but exposing Americans to this cuisine too. Some of these create fusion foods to appeal to the American palate. However, many of them offer authentic cuisine as Americans begin to embrace the foods of other cultures.
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.
Soy sauce, sesame oil, ginger, fermented bean and chili paste are some of the ingredients used in such dishes. When fish is used, it is prepared according to the most suitable cooking method and may be grilled, fried, boiled or steamed. It is even fermented, dried and eaten raw. Many types of shellfish such as clams, crabs and shrimps are used in dishes and octopus or squid are other common ingredients.
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.
Smaller fish and mollusks are usually salted and fermented. In fermented form, they often have a strong smell and add intense flavor as a seasoning. Deeply fermented skate is well known to Koreans and has such a strong odor that even they may battle to eat it.
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.
Once the fish is dried, its name changes and its purpose does too. Some fish are dried completely and they are then suitable for using in soups. If they are only half-dried, they can be steamed successfully and eaten with toppings and sauces. This wonderful cuisine is now no longer restricted to one small peninsula but is now enjoyed by many people. More and more restaurants all over the world are dedicated to providing people with more of this type of food as the demand increases all the time.
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