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.
The enjoyment of this type of cuisine is no longer just restricted to this small peninsula and together with globalization has come a wider appreciation. In America, for example, people were first introduced to this kind of food with concepts they could relate to like the food truck and the barbecue. However, this made them ready to dig deeper and embrace it even in its most authentic form.
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.
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.
Drying fish for preservation is extremely common and the name of the fish changes according to the method used to dry it. It may be completely dried and this form it is often used in soups. When it is half-dried it is usually steamed and eaten with sauces. Whatever the method used to prepare dishes, the taste and flavor of this cuisine are growing in popularity as more people begin to fall in love with it.
The enjoyment of this type of cuisine is no longer just restricted to this small peninsula and together with globalization has come a wider appreciation. In America, for example, people were first introduced to this kind of food with concepts they could relate to like the food truck and the barbecue. However, this made them ready to dig deeper and embrace it even in its most authentic form.
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.
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.
Drying fish for preservation is extremely common and the name of the fish changes according to the method used to dry it. It may be completely dried and this form it is often used in soups. When it is half-dried it is usually steamed and eaten with sauces. Whatever the method used to prepare dishes, the taste and flavor of this cuisine are growing in popularity as more people begin to fall in love with it.
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