Korea (5) Food

Ett inlägg från bloggen: Building Bridges.....

 Salty, sweet, spicy, hot, well the Korean food has it all. Many tourists coming to Korea tasting the food for the first time say the food is Hot, red and lots of garlic!
The red tone in the food is from the red pepper. Red pepper is a very common ingredience in Korean cuisine but it is not originated from Korea. It was the Portuguese who took it to China and Korea during the 1500 and 1600 and it is in Korea to stay! The garlic though is much older and no one really knows why the Koreans eat that much garlic. The Japanese usually call the Koreans “garlic eater”, they use that name in disrespect, but I personally salute the Koreans using that much garlic.
A typical Korean meal contains three main ingredience, Rice (pap), soup (guk) and Kimchi. Everything else you see at the table is named Panchan, side dishes, and they are placed in small nice plates all over the table. The more of these panchan you get, the better it is. Kimchi, what’s they? Well it is perhaps the most typical Korean thing you will find. Everyone in Korea likes it and they eat it morning, lunch and evening. It is only in Korea you will find this Kimchi. Kimchi is fermented cabbage.
The cabbage is salted for a day or so and after this it is rinsed and mixed with red pepper, garlic, sugar, fish juice and ginger. The red pepper and the sugar make the cabbage to ferment and after around two days it is Ok to eat. It will stay good for some weeks if it is stored in a cool place.
There are hundreds of different recipe of Kimchi and every family has its own. Back in the old days, women gathered to make this kimchi, so called “kimjang” and they stored the Kimchi in big jars that they dig down in the ground.
There is many different kinds of food and something will fit your pallet. Best I like fish and shellfish. All the food is not hot so I hope I did not scare off readers!
For meat lovers, there are plenty of different dishes. Korea's most famous dish is probably Pulgogi. Pulgogi are thin slices ... Läs mer...

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