The fact that fish and shellfish feature prominently in the cuisine of Koreans is not surprising as the small peninsula is bordered by oceans. Korean seafood dishes are prepared in numerous different ways such as boiling, grilling, roasting, frying and braising. Fish are even fermented and eaten raw.
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.
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.
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.
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.
Grilling fish is also common and yellow croaker or Jogi was traditionally used as a staple on the menu. It was accompanied by hundreds of banchan or side dishes, as is common in this type of cuisine. Fish like herring and mackerel are commonly grilled and served with vegetables and rice.
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.
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.
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.
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.
Grilling fish is also common and yellow croaker or Jogi was traditionally used as a staple on the menu. It was accompanied by hundreds of banchan or side dishes, as is common in this type of cuisine. Fish like herring and mackerel are commonly grilled and served with vegetables and rice.
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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