Tuesday, February 18, 2014
Taste of Korean food
I have done some studies on Korean food, and here are my results for Korean food experts.
The taste of your food, Korean eagerly interviewed recite the phrase "Hanguk Umsikun Sackom, Dalkom, Maekom Hago Olkun, Tchahtchal, Ssubssul, Kkosohan Masida" - Korean food is pleasantly sour, sweet, hot, burning hot, salt, bitter and nutty.
Acid derived mainly from grain vinegar, herbs and certain fruits. Grain from honey, syrup, before sugar in Korea was used), and fruits such as PEAR and jujube comes his sweet (Dolkom).
Sweet and spicy hotness (Maekom) gives food its aggressive exuberance of Korean hot peppers are. "Herrlich hot burning" (Olkunham) is the ultimate expression of breaking joy for Korean hot pepper (Afioionados), signifying a condiment explosive can make the diner sweat.
Soy sauce or other salty seasoning adds the right touch of salt (Tchabtchalham).
The pleasant bitterness (Ssubssulham) comes from ginger, ginseng, berries, seeds and vegetables and herbs
Nuttiness (Kkosoham) comes from a variety of indigenous nuts and seeds, including pine nuts, chestnuts, walnuts, gingko nuts, sunflower seeds, pumpkin seeds and sesame.
These combinations of food tastes have certainly Korean Court very unique and delicious.
Korean cuisine is characterized by thick, warming soups and stews, pickled vegetables (Kim Chi) and a preference for beef.
The following recipe is one of the Korean best known and most popular native Koreans courts.
Stir fried Korean beef strips (Kogi Bokkeum)
Ingredients:
350 g up to 450 g of lean tender flank or Sirloin steak.
Bulgogi marinade:
1. Ground black pepper or dried red pepper flakes or red pepper to taste.
4 Tablespoons reduced sodium soy sauce 2.
3. 2 Tablespoons Sul (Korean rice wine).
4. 1 El sesame oil.
5. 1 Tablespoon sugar.
6. 1 green onion (shallot, thinly sliced).
2 large garlic cloves, crushed 7.
8. 3 cm fresh ginger peeled and finely chopped or grated.
Method:
1. Cut the meat on the grain in pieces æ inch dick then, at 5 x 2 1/2 cm pieces.
2. Combine marinade ingredients in a bowl. Stir sugar dissolve. Add the beef strips and mix well to coat all unilaterally. Cover and marinate for 2 hours.
3. Heat wok on high temperature and pouring you 2 tablespoons oil.
4. Add the marinated beef with 2 tablespoons Bulgogi marinade strips.
5. Wokken you quickly about 2 minutes, browned the meat on both sides is. Not too long.
6. Garnish of the dish with some toasted white sesame seeds.
7. Serve with hot steamed rice and other Korean dishes like Kim Chi and soup.
Tips:
Prepared Bulgogi marinade is often glasses sells soy sauce. This will definitely shorten the urgent Cook to prepare.
You can find more recipes on this website [http://www.momrecipeideas.com].
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