Korean Foods / 한국어 음식
Hi
viewers! i’ll tell you about one of culinary that i have ever tried. From the tittle you
surely know. Yes that is Korean food. Me and my family are a food traveler. Since
2011, we fell in love with Korean food. I admit that, Korean food has a very
very good taste. From the texture,
taste, and looking of the food draw my attention to eat that. The most famous of the korean food are Kimchi,
bibimbap, jajangmyeon,ramyun bulgogi, korean grill, kimbap, and many more. I love all Korean Foods. But the most i
like Kimchi, Korean grill,and Jajangmyeon and Tteokbokki. Now, i will
share you about Kimchi, Tteokbokki and Jjangmyeon.
First is Kimchi. Kimchi is one of the hottest food trends today and
it’s easy to see why. With a complex flavor, a variety of uses and an all-star
nutritional scorecard, kimchi seems to have it all.
What is Kimchi? Kimchi is a
traditional Korean dish made with vegetables, garlic, ginger, chili peppers,
salt and fish. The mix is pickled and fermented which was originally a way to
preserve the vegetables for the winter months. Cabbage is the most common
vegetable used to make kimchi although radish, cucumber and scallions are also
quite common.
There are hundreds of kimchi
recipes that vary depending on the region and season in which they are
produced. Kimchi’s flavor is complex and varies widely depending
on the recipe. The main flavor notes you’ll find in kimchi include sour, spicy,
and umami. The flavor will also vary depending on the vegetables, length of
fermentation and the amount of salt or sugar used. That’s why I love Kimchi, the
taste is so “nano-nano”
And how
to make Kimchi?
Ingredients :
·
2 large heads of Napa cabbage, sliced thin
·
2 large bunches of green onions, sliced thin
·
1 head of garlic, minced
·
1 to 2 tablespoons grated fresh ginger (to
taste)
·
1 to 2 tablespoons red pepper flakes or 1/4 lb
fresh chilies minced (to taste)
·
3 to 4 tablespoons sea salt or to taste
Instructions
1.
Combine all ingredients in a very large bowl.
2.
Massage salt into vegetables and allow to sit
for 5 to 10 minutes to give the salt an opportunity to draw out the juices.
3.
Pound with a wooden spoon or a clean mallet
until the juices are released.
4.
Move to fermentation vessel and pack down until
vegetables are covered in brine. Allow to ferment for 3 to 5 days at room
temperature, longer if you can find a cooler location. Transfer to cold storage
where it should keep for months.
Next
is Tteokbokki. Tteokbokki is a traditional Korean street food which can be
usually purchased from street vendors also called “pojangmacha” in Korean. The
history of tteokbokki brings us back to the late Joseon dynasty. There are many
hypotheses and controversy about its real origin. According to bibliographic
data, the first tteokbokki in Korean history is said to appear in a cook book
called “시의정서 (Siui jeongseo)” written in the late Joseon dynasty.
However, based on the fact that tteok (the main ingredient, also known as rice
cake) was produced even before in the Three Kingdoms period, it's possible to
assume that the history is longer than what's usually considered.
Typical
ingredients of Tteokbokki are boiled rice cakes (tteok), Surimi (eomuk),
spring onion, soy-and-chili paste (gochujang),
onions, diced garlic, salt, sugar and different kinds of seasoning based on the
taste. Other ingredients include boiled eggs, pan-fried mandu (Korean
dumplings), sausages, ramyeon (Korean version of ramen), and a variety of fried
seafood or vegetables (which is called “twigim”
in Korean).
And how
to make Tteokbokki :
Ingredients
:
·
1 pound tteokbokki tteok* (about 24 3-inch long
rice cake pieces)
·
1 sheet of eomuk (fish cake – aka oden)
·
4 ounces cabbage
·
1 – 2 scallions (You can find these types of
rice cakes either fresh, refrigerated or frozen, (in order of preference for
this dish), at Korean markets)
·
3 cups anchovy broth (or water)
·
3 tablespoons Korean red chili pepper
paste(gochujang)
·
1 – 3 teaspoons Korean red chili pepper flakes
(gochugaru) – optional for extra heat
·
1 tablespoon soy sauce
·
1 tablespoon sugar
·
1 tablespoon corn syrup (or 1 more tablespoon
sugar)
·
2 teaspoons minced garlic
·
1 teaspoon sesame oil
·
1 teaspoon sesame seeds (optional)
Instructions
1.
Make anchovy broth. Cut the fish cake, cabbage,
and scallions into about 2-inch long pieces.
2.
Add the anchovy broth (or water) to a large
pan. Stir in the sauce ingredients, except the sesame oil and optional sesame
seeds. Bring it to a boil over medium high heat, stirring to dissolve the red
chili pepper paste (gochujang).
3.
Add the rice cakes. Boil until the rice cakes
become very soft and the sauce is thickened, about 8 – 10 minutes. Stir
frequently so the rice cakes don’t stick to the bottom of the pan.
4.
Add the vegetables and fish cakes. Continue to
boil, stirring constantly, for an additional 4 – 6 minutes. Taste the sauce,
and adjust the seasoning if needed. Add the sesame oil and optional sesame
seeds right before turning the heat off. Serve immediately.
And the
last is Jjangmyeon. Jajangmyeon (자장면; 짜장면;
jjajangmyeon), is a noodle dish topped with a thick sauce made of chunjang (a
salty black soybean paste), diced pork( but it can be beef or chicken) and
vegetables, and sometimes also seafood. Jajang (alternately spelled jjajang),
the name of the sauce, is the Korean pronunciation of the Chinese characters 炸醬,
which literally means "fried sauce." Myeon (also spelled myun) means
"noodle", which Chinese character is 麵.
Jjangmyeon
has a very good taste. Especially for the sauce. Jajangmyeon sauce
made from black soy bean paste called chunjang (hangul: 춘장; hanja:
春 醬)
supplemented with chopped onion, zucchini and red meat or seafood. When cooking
the sauce is usually added cornstarch (a type of starch made from corn flour)
so that the sauce so thick. Soy bean paste (chunjang) made from roasted
soybeans (burned). Therefore, jajang means fried sauce even though the sauce is
cooked by boiling.
How to make Jjangmyeon?
Ingredients
·
(37oz./1050g) premium fresh noodle or
jajangmyeon noodle
·
1 large boneless and skinless chicken breast,
cut into small cubes (marinate it with rice wine, salt, white pepper and
cornstarch)
·
1/2 large yellow onion, chopped
·
1/2 zucchini (if large), 1 zucchini (if small),
cut into cubes
·
1 small carrot, cut into cubes
·
3 heap Tbsp. Korean black bean sauce
·
1 cup water
·
2 tsp. sugar
·
2 Tbsp. cornstarch mixed with 2 Tbsp. water
·
Oil for cooking
Instructions
1
Cook noodle per package direction. Drain and rinse with cold water. If not it will stick together and create
clumps. Unless you eat it right away.
2
Heat wok over high heat and when heated, add in
some cooking oil. When hot, add in the
chicken and stir-fry until no longer pink.
3
Add in the cubes onion, carrot and then zucchini
and stir-fry until soften.
4
Add in the black bean sauce. Stir to mix well. Add in water and sugar. Stir well.
Lastly thicken with cornstarch water.
5
Pour on top of the noodle to serve.
That
some of the foods that I like from Ginseng Country. if you all have not tried
before, you can try the food. I assure you'll be addicted hahaha . And in fact
I had never been tried to make Korean food by my self. But soon, i will. Oh the
last, if you want to try Korean cuisine, you can visit (if in Bandung) in Don
Woori, Korean House, Bingsoo, Mujigae, Chingu. And for Jakarta far as I know
are at Hang Gang and Bibigo. And be aware of the pork. Thank’s for reading! See
you on my new post.
Source:
http://commons.wikimedia.org/wiki/File:Jajangmyeon_by_KFoodaddict.jpg
.jpg)
