tag:blogger.com,1999:blog-39219792548934679812025-07-29T10:15:42.869-07:00tastingkoreahttp://www.blogger.com/profile/17170534338713437927noreply@blogger.comBlogger39125tag:blogger.com,1999:blog-3921979254893467981.post-77235167525658596332012-10-09T13:53:00.000-07:002012-10-11T12:53:02.938-07:00

The Korean Red Chili Pepper It is commonly believed that the red chili pepper came to Korea from Portugal by way of Japanese traders, but in 2009, Korean researchers found that this was not the case. According to Dr. Dae-Young Kwon of the Korea Food Research Institute, he and his team along with another team from the Academy of Korean Studies uncovered that the aji pepper

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Here are some ingredient recipes if you would like to make tteokpokki from scratch: The simplest recipe for making tteokbokki tteok from scratch If you prefer sleek cylinders, you may shape your dough using cannoli  or other tube molds and cut the dough to your desired length.  Anchovy-Dashima Stock via cHow Divine 어묵 or Fish Cakes via 뽀미 For flat

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The wide reach of the internet enables us to access many informational resources regarding Korean food, online and offline. Whether they be professional or personal sites, books, magazines, or blogs, there is much information in English and Korean to be perused by the Korean food lover. Amidst this avalanche, it can be difficult to discern whether a source is providing accurate information

tastingkoreahttp://www.blogger.com/profile/17170534338713437927noreply@blogger.com0tag:blogger.com,1999:blog-3921979254893467981.post-15475325750340313862012-03-29T13:14:00.000-07:002012-05-08T15:50:01.323-07:00

Tteokpokki (떡볶이) refers to little rice cakes sauteed in a kochujang (red pepper paste) or soy sauce-based sauce, or other kinds like seafood, jahpchae, beef, or fusion sauces like curry, cheese, jjajang (자장, black bean sauce), etc. The rice cakes, called 떡 ('tteok') in Korean, are shaped in the form of little cylinders the size of one's index finger, tteokpokki tteok, or much bigger in

tastingkoreahttp://www.blogger.com/profile/17170534338713437927noreply@blogger.com3tag:blogger.com,1999:blog-3921979254893467981.post-82858036362929574072012-03-02T17:10:00.001-08:002012-04-03T09:32:13.662-07:00

Two na-in, Jang Geum and Geum Young, setting the surasang for a feast (Credit: Dae Jang Geum) Dae Jang Geum vol. 1 That is a tenet of traditional Korean cuisine. And it is evident if you have watched the drama series "Jewel in the Palace" or "Daejanggeum" ("대장금") in Korean. In Korean royal cuisine, food was presented and prepared in deference to a guest's position and&

tastingkoreahttp://www.blogger.com/profile/17170534338713437927noreply@blogger.com1tag:blogger.com,1999:blog-3921979254893467981.post-18811846762076503662012-03-01T17:53:00.001-08:002012-04-03T09:54:20.678-07:00

Korean food is a distinct cuisine with some influences from other cultures, but one cannot draw a conclusion about Korean food based on what they know about Chinese, Japanese, or other Asian cuisines. Unless one has studied the history and culture of Korean cuisine, one cannot speak with authority about the history and origins of Korean food. Generations of Koreans have eaten jjampong, a

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There is a misconception that Korean food uses a lot of msg. Some Korean restaurants do use msg, but it is not a necessary ingredient of Korean cuisine. Traditional Korean food does not use artificial msg. Natural msg can be found in anchovies, mushrooms, and seaweed, etc. The enticing flavor that is the cornerstone of Korean cuisine (Han Bok-Ryeoh, Korea's foremost expert on royal

tastingkoreahttp://www.blogger.com/profile/17170534338713437927noreply@blogger.com0tag:blogger.com,1999:blog-3921979254893467981.post-59516492966869979322012-02-01T11:08:00.000-08:002012-04-21T11:18:59.877-07:00

Fried Tofu and Dumpling Hot Pot or 유부만두 전골 ('Yubu Mandu Jeongoel') http://matzzang.net/431 via Matzzang The main reason I love Korean food is that it is reminiscent of home to me. I was not exposed to great Korean fare until after college when I went to live in Korea and not truly until I took a great interest in the cooking. I grew up eating various kinds of food, but in my

tastingkoreahttp://www.blogger.com/profile/17170534338713437927noreply@blogger.com0tag:blogger.com,1999:blog-3921979254893467981.post-80349662416973734752012-01-31T14:35:00.000-08:002012-04-15T13:43:02.465-07:00

In order to fully grasp Korean cooking, one needs to understand the ingredients that are used. For produce, one needs to get a sense of where it is grown, when it comes in season, and how it is prepared as well as how to make the best use of it in Korean cooking. One must also consider the texture and flavor of an ingredient as well as its effect on the body to determine how to put it to

tastingkoreahttp://www.blogger.com/profile/17170534338713437927noreply@blogger.com0tag:blogger.com,1999:blog-3921979254893467981.post-83504713880837985392012-01-17T09:06:00.000-08:002012-01-19T17:56:38.932-08:00

I know that I love Korean food because it reflects the culture I was partly raised in as well as the traditions of my family. Korean food is much more than something delicious to eat or beautiful to look at. It is sustenance for the body and soul. It is food for the heart.  A while back, I came across an article in Danmee (단미), an online women's magazine published by The

tastingkoreahttp://www.blogger.com/profile/17170534338713437927noreply@blogger.com0tag:blogger.com,1999:blog-3921979254893467981.post-47731710968775649352012-01-04T10:33:00.000-08:002012-01-04T10:39:11.414-08:00

As delicious as Korean food can be, it is more than something tasty to eat. It is a cultural heritage of Korea, both North and South. And so it should be given the proper respect due to something of that importance. That means acknowledging that it is a cultural heritage and honoring that by presenting Korean food with the right spirit, recognizing and understanding the place it comes from

tastingkoreahttp://www.blogger.com/profile/17170534338713437927noreply@blogger.com2tag:blogger.com,1999:blog-3921979254893467981.post-43223494214488187722012-01-02T11:37:00.000-08:002012-01-04T08:11:47.611-08:00

". . . there is a false perception that Corean cuisine is not “authentic” unless it is very cheap, rustic, very spicy, and served in a hole-in-the-wall somewhere in a Coreatown . . ." Mickey Lee, "Martial Foodie’s Joy of Fine Dining Guide: WOO LAE OAK,  the Finest Korean Restaurant in Washington, DC Area" (CultureMob) I have heard Korean food referred to as a "

tastingkoreahttp://www.blogger.com/profile/17170534338713437927noreply@blogger.com0tag:blogger.com,1999:blog-3921979254893467981.post-67267391389263219892011-12-29T18:44:00.000-08:002012-04-15T13:21:42.689-07:00

There are a wide variety of blogs on the web focusing on Korean food. Some of them are in English, but the great majority are in Korean. That is why I recommend that you seek out Korean language blogs in addition to the English blogs you may visit.  Naver's Opencast enables you to get a look at the type of foods presented on various blogs. Each search result is represented as

tastingkoreahttp://www.blogger.com/profile/17170534338713437927noreply@blogger.com0tag:blogger.com,1999:blog-3921979254893467981.post-2471754944446086652011-12-29T09:18:00.000-08:002012-04-15T13:21:00.059-07:00

There is a new feature on Naver, a Korean search engine, that enables you to find recipes by ingredient. It is called the "Recipe SmartFinder" ("레시피 스마트파인더") and allows you to search recipes by clicking on the ingredient. For example, if you want to find a chicken recipe, just click on "닭고기" (chicken) and on the right pane, a gallery of chicken recipes will appear. You can further

tastingkoreahttp://www.blogger.com/profile/17170534338713437927noreply@blogger.com0tag:blogger.com,1999:blog-3921979254893467981.post-14426372542454971902011-11-28T17:10:00.000-08:002012-04-15T13:19:15.710-07:00

Gujeolpan (구절판), front, and Shinseonllo (신선로), back Luxury Magazine Royal court cuisine (궁중 음식, 'goongjoong eumshik') is the most developed form of traditional Korean cuisine and has had a lot of influence on Korean food today (Korean Cultural Heritage Administration). Royal court cuisine refers to the food eaten by Korean royalty primarily during the Joseon Dynasty (1392-1910). This

tastingkoreahttp://www.blogger.com/profile/17170534338713437927noreply@blogger.com2tag:blogger.com,1999:blog-3921979254893467981.post-57352476752274115892011-11-23T16:09:00.000-08:002011-12-30T15:25:56.093-08:00

Han Style - Chapter on Hansik In Korea, traditional Korean food is referred to as '한식' or hansik (pronounced 'hahn-shik'). According to Jang Eun-ju, a cuisine researcher at Han Style, "Hansik has developed in parallel with the changes of the Korean history and culture. Hansik is not only nutritious but also provides the joy of eating. And so, it is said that hansik is food that satisfies not

tastingkoreahttp://www.blogger.com/profile/17170534338713437927noreply@blogger.com0tag:blogger.com,1999:blog-3921979254893467981.post-89028681727731924642011-11-15T13:30:00.000-08:002012-10-08T12:07:42.810-07:00

The Institute of Royal Korean Cuisine at Changdeokgung Palace Those of us who grew up in Korean homes have a good idea of homestyle Korean cooking and often other forms like restaurant fare and street food. But what constitutes authentic Korean cuisine? Discerning what is authentic from what is common may be challenging if we have not been exposed to the traditional forms of Korean food.

tastingkoreahttp://www.blogger.com/profile/17170534338713437927noreply@blogger.com0tag:blogger.com,1999:blog-3921979254893467981.post-52049009713531613662011-11-10T11:12:00.000-08:002011-12-04T13:14:15.611-08:00

Patbingsu or 팥빙수 via MaangchiSeafood and Vegetables in Mustard Sauce or 양장피 잡채 via Migi's KitchenOne distinct quality of Korean food is the number of dishes that involve mixing and stirring. You can see this in dishes like bibimbap (비빔밥, 'mixed rice'), bibim mandu (비빔만두, 'mixed dumplings'), and bibim guksu (비빔국수, 'mixed noodles') as well as deopbap (덮밥, 'covered rice') dishes and desserts like

tastingkoreahttp://www.blogger.com/profile/17170534338713437927noreply@blogger.com0tag:blogger.com,1999:blog-3921979254893467981.post-22190299652402176422011-11-08T11:45:00.001-08:002011-11-08T17:30:37.853-08:00

Is Korean food in K-town (Koreatown) fully representative of the food one can find in Korea?The answer is no. No matter how many restaurants you have eaten in K-town, you cannot understand the depth and breadth of Korean cuisine until you actually go and eat in Korea. Having a much larger population (almost 49,000,000) than the select group of Koreans who live in the U.S. (around 2,000,000),

tastingkoreahttp://www.blogger.com/profile/17170534338713437927noreply@blogger.com3tag:blogger.com,1999:blog-3921979254893467981.post-43448909427733977922011-11-08T09:54:00.000-08:002011-12-13T15:00:45.844-08:00

Korean cuisine is notable for its mastery and use of pickling in a wide variety of foods, particularly vegetables. There are two ways to pickle a vegetable in Korean cuisine, depending on how well you want to ferment it. You may not want to ferment it at all, which means that you can prepare it quickly to eat right after. The resulting creation is known as geotjeori or 겉절이 (vegetables that are

tastingkoreahttp://www.blogger.com/profile/17170534338713437927noreply@blogger.com0tag:blogger.com,1999:blog-3921979254893467981.post-26140034842556934512011-10-24T18:18:00.000-07:002011-12-13T14:46:48.288-08:00

Buta Kimchi is a Korean-Japanese dish that originates from Jeyuk Bokkeum or 제육볶음 in Korean. Jeyuk means 'pork'. Some bloggers have used 'stirfry' as a translation for 'bokkeum', but I don't like using 'stirfry' as it refers to the traditional Chinese cooking technique of "cutting [food] into small pieces and stirring constantly in a lightly oiled wok or frying pan over high heat (

tastingkoreahttp://www.blogger.com/profile/17170534338713437927noreply@blogger.com0tag:blogger.com,1999:blog-3921979254893467981.post-49018846844245996672011-10-24T16:33:00.000-07:002011-12-03T14:40:55.004-08:00

Yakiniku/Korean BBQ via Chef TaroYakiniku is a popular dish in Japan, but its origins are in Korean BBQ. Korean immigrants started the original form of yakiniku, known as horumon-yaki, by grilling tripe and large intestine. Later on, they added meats used in Korean bbq and called it 'yakiniku'. The Japanese have added their own flourish to this dish, but "it remains close to its

tastingkoreahttp://www.blogger.com/profile/17170534338713437927noreply@blogger.com0tag:blogger.com,1999:blog-3921979254893467981.post-38564972963991406712011-10-24T13:27:00.001-07:002011-12-03T14:45:44.622-08:00

Meat Jun at Gina's BBQ in Honolulu, Hawaii (Metromix)Meat jun, a popular dish in Hawaii, originates from the Korean dish '고기전' (meat fritter), pronounced 'gogijuhn'. '고기' stands for meat and '전' stands for 'fritter'. 고기전 is usually made by seasoning meat and then dipping it into batter to be fried. There are many variations of this dish as can be seen here, but here are a few of the well known

tastingkoreahttp://www.blogger.com/profile/17170534338713437927noreply@blogger.com0tag:blogger.com,1999:blog-3921979254893467981.post-81902850476663746082011-10-22T18:57:00.000-07:002011-12-04T13:49:10.959-08:00

Mu (무 in Korean) is a Korean variety of the white radish that is mistakenly referred to as 'daikon'. But as these pictures from Kitazawa Seed Co. show, they look quite different:Mu (Korean Radish) Daikon (Giant White Radish) As you can see, mu is shorter and rounder than daikon. According to grace from New Asian Cuisine, "loaded with vitamin B6, magnesium, riboflavin, copper and calcium, the

tastingkoreahttp://www.blogger.com/profile/17170534338713437927noreply@blogger.com0tag:blogger.com,1999:blog-3921979254893467981.post-62595667002905996892011-10-22T18:45:00.001-07:002011-12-04T13:49:10.961-08:00

Nalchi Ahl (날치 알) is roe that comes from sweetfish.Credit: ec21Masago is the Japanese name for roe that comes from capelin. Credit: Sustainable SushiMasagoNalchi AhlHere are some recipes using nalchi ahl:Hwe Rice Salad or Hwe Dup Bap (회덮밥) via Top Chef Korea (Hwe - raw fish)This recipe adds a twist to the original hwe dup bap by adding a fried egg as well as using Sprite in the hwe sauce, but

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