Korean kitchen

The Korea is a country recognized for the variety and the quality of its kitchen. Its great classics could not eclipse a single repertory with the glory of the taste in all its forms and all the modes of preparation. This kitchen is distinguished from those of the adjoining countries, in particular Japan and China. The Korean kitchen uses much pepper (in particular in the Kimchi (김치) or with the Kochujang (고추장)), and garlic, as well as a large variety of vegetables, seafood, vegetables wild etc It exists differences according to the areas of the peninsula in the Korean gastronomy, but in general the kitchen of the areas located more at north is spiced than that of the areas located at the south, in particular with regard to the Kimchi.

All the dishes and accompaniments are divided on the table, the guest generally having a bowl of rices and another of soup “privative” to be able picorer with leisure beyond. The principal dish can be been used as individual way and unquestionable Repas can even follow a more traditional gastronomical sequence seen Westerners, but the advantage is to be able to alternate the tastes in a free and often creative way.

Some dishes

traditional the

  • Kimchi (김치): symbol of the Korean kitchen, the gimchi is initially a technique of conservation of vegetables adapted to a very hot country in summer and very cold in winter. Vegetables are prepared with various ingredients (in general raised of Piment S) then subjected to fermentation in ground pots. The most known gimchi is that containing fermented cabbage which accompanies all the meals, but a good food generally proposes several types of gimchi. One will also read kimchi .

  • Bulgogi (불고기, literally “meat with fire” - also known under the nickname of “Korean Barbecue”): marinaded meat then roasted, generally of ox or the pig. The preparations and the modes of cooking (example in grill on embers, with the frying pan or out of pot with fire) vary according to the required taste or texture. The ox often prepares with a base of Sauce of Soja, Sucre, with oil of sesame or Korean pear juice… For the pig, the paste of pepper (Gojujang) and the Gingembre dominate in the marinade. Among the ways of consuming the bulgogi: wrapped with rice and some accompaniment (ex Gimchi) in a sheet of salad or kaetnip (sesame sheets marinaded with powder pepper, salted enough). One can add in this salad envelope of the paste of soya mixed with kochujang, sheets of sesame fraiches, whole believed garlic or other ingredients.

  • Gimbap (김밥, comes from 김, the alga dried and of 밥, cooked rice): rollers of Riz cooks filled various ingredients and surrounded by Algue dried before being cut out out of discs. Rice requires only one special vinegar after cooking, the alga must correspond to the good variety, and the ingredients are left with the taste of each one. Among the great classics: vegetable sticks (for example Carrot S, Cucumber) and omelet plates, crumbs of ground beef marinaded with the sauce soya, nets of spinach to the garlic… namely: the gimbap was copied by the Japanese following the visit of Korean ambassadors in Japan to give rise to the Sushi maki.

  • Bibimbap (비빔밥, 비빔 meaning “mixture” and 밥 cooked rice): rice bowl in which one mixes various ingredients (meat, vegetables jumped or not…), for example to finish a meal while picorant in the various dishes of accompaniment. The bibimbap is a dish as such, rice generally delivered in a large bowl (rice was sometimes even cooked in the ground container, in the case of the dolsot bibimbap ), being surrounded of the other ingredients, being covered with a net of Huile of sesame and with an fried egg. It is advisable to add the Gojujang before mixing to taste.

  • Galbi (갈비): marinaded coasts of ox roasted with the charcoal.

  • Kalguksu (칼국수): fresh noodles in a meat bubble. The same noodles can be been used cold in a cold bubble with fine or hot cucumber sections with ox bubble and zucchini plates.

  • Doenjang (된장): paste of fermented soya, generally being useful as bases for very spiced ragouts been useful in a common dish or individual dishes. These ragouts ( chigae in Korean) can comprise like ingredients of ox, or other meats (pig, chicken, dog - even if that is very rare), as well as vegetables (stems of green onions, zucchinis, mushrooms shiitake, branches of chrysanthemums etc).
  • Mandu (만두): close relations of the Chinese raviolis, contents various (beef mixed with soft tofu, or with kimchi), fried, boiled or cooked with the vapor.
. Some drinks

  • Soju (소주): alcohol of sweet potato, often of very neutral savor

  • Drinks containing fermented rice, more or less purified: makkoli (막걸리), yakju…
  • Sikhye (식혜): nonalcoholic, sweetened beverage with rice, generally aromatized with the cinnamon and container of the pinions of pine.
  • " Punch" the khaki ones (펀치): drink with the khaki cigs with cinnamon, been useful cold.

Characteristics

Korean is among the largest garlic consumers of planet, whether he is believed or cooked. For a Westerner not informed, the pepper also employed in relatively large quantity dominates much of other savors of this kitchen. Another typical aspect is the abundant use and in the varied shapes of all the products of the sea: fish, seafood, algae and animals less known in occident.

Restaurants North-Korean abroad

In addition, the specialities of the Korean kitchen can be appreciated in the restaurants North-Koreans opened abroad, in particular in Beijing (see the article).

See too

  • ; The restaurants North-Korean abroad.

  • Homefood.fr: Korean grocer on line.

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