Milk & Dairy Products in Korean cooking

"Does Korean broth actually ever contain milk - cow's milk or goat's milk?"

Milk or dairy product has not been a part of the repertoire in traditional Korean kitchen. Goats were frequently raised as livestock but their milk was not used in cooking.  In Korean households, soy milk or soy products usually took the role of daily protein supply, much as western & other dairy farming nations used milk & milk-related items. Cows & Oxen were predominantly used as beasts of burden, tilling soil, transporting goods, & turning grain mills. Bovines were often considered, & treated like a family member. They were also regarded as one of the top-ranking family assets, following the land, & the house. For this reason, cows were often kept for many years, and when the time eventually comes , it was slaughtered & was shared with the entire village. Hence, somewhat poor quality of tough meat & ensuing cooking methods of extended cooking-time or extensive meat-tenderizing. Due to this close relationship with the bovine & in reverence to the animal, almost all the parts of the cow were used, nothing much was wasted. The skin was often sold to tannery, & the hooves were used to make glue. Beef was a very rare treat, indeed, in traditional Korean kitchens. Annual consumption of beef coincided for the most part with major celebrations such as weddings, 60^th birthdays (5^th full cycle of birth year Zodiac), at times for funerals. Incidentally, bovine heads were also used in Korea, as in many other cultures. The bovine head was used to make headcheese. For this reason, one can still find severed cow head in traditional markets, neatly arranged in rows of blank stares. Head cheese is made by boiling the head for an extended period of time on high heat, dislodging all the edible parts from the skull & facial bones. This cooking process also releases collagen from skin, bone, cartilage. This collagen is what gives the name cheese in the solidified finished product. Collagen released in this manner is much like Jell-O, a commercial gelatin product. In fact, gelatin sheets were frequently made from cow parts in the past.  After boiling the head for an extended period of time with choice of seasonings, the meat & cartilage falls off the bone. Bones are, then, removed from the boiling liquid. Then, the remaining meet, cartilage, & skin were poured into a mold lined with cheese cloth. When the mixture slowly chills, it becomes head cheese. Just like Jell-O with fruit bits, minus the color, & minus the meat. Slices were made with warmed, wetted, sharp knife to serve the anxiously awaiting hungry mouths. Certainly, for wealthier class of people, land-owners, aristocrats, the royal households, & the likes, beef was more frequently afforded & enjoyed. The scenario discussed above is more likely from perspective of the general populace and the working class.

Today's Korean kitchen is much more diverse. Korea has opened its agricultural market to a variety of foreign dairy products. Korea also has a thriving dairy industry that has been growing since the end of the Korean war. People's tastes also have changed. Dairy products are often found even in the remotest of villages. Korean-produced cheeses were limited to cheddar type of packaged slice cheeses until recent years. Currently Korean dairy producers are producing much large array of products; various types of milk, ice cream, cream, yogurts, and multiple types of cheeses. Most commonly consumed imported cheeses mozzarella, Parmesan, & feta, at this time. Koreans have been traveling extensively in recent years. With increased foreign travels, many Koreans get to taste a large variety of dairy products. This fact, coupled with exploding restaurant market will bring more & more diversity in the dairy aisle in the future. There certainly is an overwhelming amount of interest, curiosity or even obsession in the panopoly of dairy possibilities.

• 섞어 순두부
• 해물 순두부
• 낙지 순두부
• 소세지 순두부
• 김치 순두부
• 소고기 순두부
• 돼지고기 순두부
• 된장 순두부
• 야채만두 순두부
• 버석 순두부
• 콤보 순두부
• 양념갈비
• 찐만두

Kimchi & salt 김치와 소금

"Are the pickling methods healthful? I wonder whether the salt content has to be high. People with hypertension have to be careful."

Thank you for your question. Pickling method in most traditional cuisines was developed due to necessity to preserve food in the lack of modern refrigeration. The most prominent element in pickling is salt, followed by vinegar, sugar, & other spices. Kimchi is a hybrid of the mainline pickling method as it utilizes traditional salt pickling in conjunction with the natural process of fermentation. It is in a way, like ranching. That is asin "ranching of the normal flora". Salt controls & corrals the natural fermentation process by selectively promoting certain beneficial micro organisms while preventing development pathological ones that cause spoilage or rotting of produce. Similar method is also employed in other traditional kitchens such as in German sour kraut making. Without managing micro-organisms, a jar of bokchoi cabbage or German cabbage will end up in primordial soup of rotten vegetation, unfit for human consumption. Humanity has developed various method of controlled fermentation for millennia. Kimchi is one of those collective human culinary achievements.

While it is true that the traditional kimchi recipes require a generous amount of salt, there are many variations in kimchi recipes. Even in the same household, kimchi differs depending on the seasonal vegetable availability, seasonal temperature, atmospheric moisture content, & more importantely projected lenghth of storage. As you can see, kimchi recipes have always been dynamic & ever so adaptive to external requirements. Traditionally, housewives learned from their mothers how to make kimch to fit the immediate need of the environment. These recipes have been accumulated, modified through hundreds of years. Let us also remember that the original forms of kimchis were meant to be a slightly salty condiment to big bowl of bland rice, not a western style stand-alone salad or an entree. It had a different function.

Let us now look at some common salt variations in kimchi. Guht-jeol-yi is almost like western salad. It has the lowest amount of salt, in general. It is intended to use fresh in-season vegetables that are full of their unique flavors. The main vegetable ingredient is quickly wilted with minimal amount of salt, then seasoned with spicy dressing that usually includes cayenne pepper, garlic, green onion, ginger, toasted sesame sead or oil. Optionally, Guht-jeol-yi can be made with a dash of fish essense in place of salt, giving it a rich flavor of fermented protein. Certainly there are seasonal variations & regional adaptations.
Second type is regular kimch for everyday use with perhaps intermediate amount of salt. This type is intended to be consumed within two to four weeks. Then, there are longer term kimchis that are intended to last over winter months without refrigeration; late october to march. These are more generously salted. The source of sodium is mostly from natural sea salt. Since many recipes call for a seafood essence, a secondary source of additional sodium can be from these salty fermented seafood essences called "jeot-khal" ( akin to fish sauce frequently used in south eastern Asian kitchens). A much smaller & minor additional source is from MSG. Most Korean cooks are leary about MSG & there have been active debates regarding the use of it. Current trend is more of natural methods of cooking, independant from artificial chemicals. However, one can still discover trace amount of MSG in some commercially prepared, & marketed kimchis. Please refer to the label on the jar of kimchi you purchase.
In the last decade the Konglish(Korean English) term "well being"(wellness) has been over used & abused by the Korean media. The popularity & naturalization of the term into daily lives of Korean people shows the general sentiment & commitment of the public when it comes to health issues. After all, it is the Korean people themselves who will be affected the most as they consume the most amount of kimchi. Salt issue is on the minds of Korean people. MSG is more rapidly losing its place in most health-oriented kitchens in Korea.
An interesting factoid; In Korean culinary calendar kimchi making is one of the most prominent nation-wide event. Firms used to give special bonuses to help families in preparing several huge jars of kimchi for the winter. With the advent of modern refrigeration& also with the establishment of modern grocery chains, the kimchi event is not as prominent as in the past. The tradition does continue, though. In spite of the availability & convenience of kimchi shopping in grocery aisles, most Korean families still partake in "Kim-jang"(kimchi-making) season.
Kimchi has, long, been evolving, as you can see, & it will continue to do so to fit the needs of the consumer. On average, today's kimchis are made with far less salt than in the past. Many families also make special effort to make sure the delectable mainstay of Korean cuisine doesn't cause an adverse effect in later years by modernizing their recipes. Certainly, Kimchi can be made with a minimal amount of salt. Kimchi is healthy & beneficial, overall, and it has exciting explosive flavors. It's delicious, try it. You may like it.

Fish eyes: 어안

"I consider myself an adventurous eater, but eating fish eyes has been just a step beyond what I am willing to try. I don't mind at all having the head with eyes served with the fish and I agree that the cheek meat is the best part of the fish. I just haven't been able to take the leap to eating the eyes. Do the eyes actually have an enjoyable flavor and texture, or are they primarily consumed to not be wasteful?"

Thank you for your question. Yes, it is mostly to consume every part of the fish. This means any fish large enough to have the eyes separated from the sockets. It is not a common occurrence, unless you order cod-head "tsim" or "dae-goo-muh-ri-tsim". Eyes do not have a pleasant taste, nor texture. The ones from mackerel or tuna turn hard with cooking, akin to hard cartilage. There was also an issue of bragging rights among children or siblings. Today's Korean children may even cringe at the thought. I can't think of any culinary tradition where eyes are considered a delicacy, but then again I have not yet encountered all the cuisines. As for small fish items such as anchovies, it is counter-productive to separate eyes from these microscopic fish. Therefore, most small to medium dry anchovies are sold and used as whole fish. So, are small fresh fish as in deep-frying. These crunch tempura-battered small fish are eaten whole as in most other cultures. In recent years with more discerning cooks, and consumers, large anchovies are more frequently used with its heads off & gutted. Many claim that the head & innards impart a bitter taste when one prepares anchovy broth. These trimmed anchovies are also used in spicy "myul-chi-tsim"

http://eatingwithteeth.blogspot.com

http://eatingwithteeth.blogspot.com

산채 "Can you eat that? Can you eat that one too?"

Can you eat that? Can you eat that one too?

Korean cooking utilizes a large variety of wild vegetables. I always had an undeniable attraction to wid edibles. I have spend my early years, growing up surrounded by nature & its bounty. As soon as I could walk my sisters and brothers took me along on their wild mushroom hunting, wild vegetable picking, snail gathering, fishing, & occasionally bird trapping. It was always a fun activity, as we didn't own a television; for that matter, none of the toys, either. I learned early on what's edible, & what's not; not too different from what humanity has done for millennia. As I proceeded with my academic work in later years, I could even call them out by their fancy scientific names. I always had one too many questions to my good-hearted botany professor, Dr Schultz. My botany professor even let me give a lecture on edible plants. I spent hours in the wood near the campus, looking at plants, gathering wild edibles, & hunting for delicate morels. In rare occasions, if I found a willing friend to come along, I would always end up overdoing things by overwhelming the uninnitiated with too much details. Invariably, these friends would end up flustered with information overload or if not by my intense enthusiasm. I know when I reached this point by their responses. "Do you eat that one? How about that one? ", they would mechanically ask. Often, they are not looking at the plant, nor even pointing at an actual plant.
There are literally millions of wild plants that are edible. Humans in all different parts of the globe have identified what to eat on daily basis since the dawn of time. However, not every edible plant is palatable.There are even less in the category of wild plants that are actively sought after. These rarified plants are endowed with wonderful flavors, scent, & texture. The hunter-gatherer instint never seems to have left the Korean kitchen. Go to a Korean market, grocery store, or even road-side stand, you will find cornucopia of vegetables that you may not have even imagined.
Now, back to the question. Do I eat "this", or "that other plant" on the side of the road. Well, "yes" & "no". Yes, being me, I would prepare it lovingly, & eat it, provided that it is not poisonous. Now, whether you would eat it is whole different matter, all together. You see, eating is not always about feeding to sustain life. We want flavor, texture, nutrition, ambience, color, scent, or even odor in some cases (durian comes to mind). We want all of that. In other words, to establish itself as a staple food item, a plant has to have all these elements or, minimum, most of these elements.
I have great news, Koreans over generations have tried out all the aforementioned elements & established what is acceptable for food. In Korea, many scientists are also involved in research of wild vegetables. Some of the plants are established not only as food but also as medicine. This is one of the reasons why the line between Korean food & medicinal plant pharmacopeia is often blurred in Korean cooking. In many modernized nations, these vegetable traditions are lost in the name of modernization, agricultural efficiency, corporate farming. Thankfully, though, in recent years, small groups of people in many countries are reviving or rediscovering this long lost tradition.

Korean wild vegetables are consumed in two major ways. They are often eaten, in season, fresh, or they are made into a dried form for preservation.
I will focus on the dried form as fresh form is more common way of preparing vegetables in most countries. This form is somewhat unique to Korea. When wild vegetables are in season, they are hunted & gathered, then these aromatic vegetables are quickly blanched in boiling water. They are, then, sun dried in well ventilated part of the house. When they are bone-dry, they are compacted tightly by hands into a ball. Tying of these adult fist-sized compacted vegetables is a sort of folk art. The more compact, the more generous the vender, as you will get more per bunch. These are traditionally sold in bunchs, not per kilos. In this form, the vegetables can last many months, even years. They are usually consumed during the winter month when vegetables become scarce. Along with kimch, these dried vegetables provided a wide array of nutritional options during harsh winter months. This dried form is named "San-Chae". This form is frequently found hanging like three diminutional mobiles in traditional homes. One can also encounter the same in most Budhist temple kitchens. The Korean form of budhism requires vegetarianism. One thing about dried vegetables is that the flavors are somewhat unique. It has the initial humble earthy taste, but then it leeds you to its unpretentious delicate depths.
In modern Korea, wild vegetables are going strong, aided by ubiquitous appearance on health columns, or in TV programs. They are often touted as healthy, medicinal food, or miracle cure.
One can easily find specialty "San-Chae" restaurants in Korea. One an also discover some of these wild vegetable delicacies as toppings for Bi-bim-bob. Look for the word "San-chae" on the "Bi-bim-bob" section of the menu. Outside Korea the most common offering in wild vegetable category are fern shoots, aster leaves, & balloon flower roots(this one,mostly farm grown).

"Sure, you can eat the grass, and even the tree bark" but "why would you?" "You definately have a better taste than that. Get out there, see what plants have been there along right under your nose on your back yard or strol down the Korean grocery aisles.

Go ahead, try it! you may like it!

Traveling with a knife; 칼을 품고 여행하는 사나이

Cooking has long been my passion. Growing up in rural Korea on a farm, I had to make a tough choice between farm work & helping out in the kitchen. There was no third option like playing Nintendo or watching TV. As the youngest of 7 siblings, I was required to help out somehow. I chose the kitchen option as I had a terrible phobia against snakes. It didn't matter it they were poisonous or not. I just couldn't bear the sight of it. If I did, I would freeze, and go into a full-blown instant panic. I was young, only five, barely able to carry my hand-me-down pink backpack (I know, I still have nightmares about that). Ahh! All the teasing, all the bullying, I thought I was over it.
Anyway, back to the kitchen. Times were different back then, kitchens were women's  domain. It simply was not a place for a boy or none of the male members of the family for that matter. On the other hand, many renowned chefs were mostly male in professional kitchens. Also, there was  an obvious glass sealing in professional opportunities for female chefs in this setting. It seems as though things have changed quite a lot since then. Today, cooking has become a national pass-time, as well as an obsession in many families. Gender distinction doesn't seem to occur in home kitchens any more. In fact, many young people-both genders seem to romanticize a life as a chef. Might as well, it does come with lucrative rewards for the ones who succeed.
Home kitchens had long been a territory where maternal linage has took deep root. Often were the teases from my brothers regarding my stint as a kitchen helper. My brothers used to say, "If you keep this up, your family treasure will fall off". Thankfully, those days are long gone. There is now equality in professional kitchens as well in home kitchens.
Well, my rude introduction into the kitchen as a child has set me up for a life-long journey into delicious world of food. The skills I had acquired became handy during my college years when I financed my studies partially with catering income. Out of necessity, I had to specialize in small sit down dinners in people's homes. Thank God for those professors, and wealthy doctors. One thing I had to learn quickly as a traveling cook was finding my way around in strangers' kitchen. I did multi-course meals, giving each course exotic names from far-away places. This humble tradition continued, even when I stopped the catering gigs. With new-found freedom after years of studies, I travelled, I ate, & I cooked.
I travel with kitchen knife. Weird, I know. If I am staying over night somewhere, there will be some kind of food prepared by me. All my friends & family members scattered in three continents were routinely subjected to my culinary assaults, experiments, and delights. I thank them for letting me indulge in my culinary inspirations. Like many people who love to cook, I feel the rush when I watch people come together, sitting around the table, opening up to share my food, their emotions, their happiness. I usually sit there & just watch; their smiles, their chatters, their lip smacking, their compliments. We are a family again, as if no time has passed, & as if no distance ever existed. And I think to myself, "this is what it's all about".

 

My Gracious friends in Northern Germany. Beautiful land, Beautiful food, Beautiful  people.

"When your food stares back at you" 파란눈으로 보는 한국 생선의 측은한 눈길

In dining with friends who are not familiar with Korean food, I am often asked about the eyes. I mean "the eyes", as in "Here's looking at you, baby" kind of eyes. They invariably would tell me that eyes or head left on the fish, bother them. It does decrease their enjoyment, they would say. Perhaps, their aversion may ameliorate, if they heard the whole fish tale. In many Asian culinary traditions, preserving or re-creating of the former living self of the fish has been a necessary part of culinary training as well as a showcase of the chef's skill. Every part of the fish is always used in preparation of the dish. A hwe (sashimi; thinly sliced raw fish) plate is prepared fresh, using the fish the customer just chose from the large aquarium. The fish is, then, prepared with minimal preparation; filleted, & skillfully paper-thin sliced. The hwe slices are artfully arranged back on the fish carcass & presented on a porcelain plate on a mound of thinly sliced fresh radish. This beautifully presented dish is presented with a spicy dipping sauce; wasabe-based, soy sauce-based, or gochoojang-based. Since the customer just paid a large sum of money to ensure the fish's freshness, he or she would like to have what they had paid for. Hence, the use of the remainder of the fish on the plate as a "CSI" identification purposes. Sometimes, you can even see the fish's muscle still twitching. It is that fresh. Now, I understand that this is a bit bizarre to many western eyes, but for cultures where fish has been a large part of their diet, it is understandable that different sets of standards develop. Remaining carcass is not discarded, of course. Rather, it is made into a delectable spicy or non-spicy stew/soup on the spot. In fish markets, it is customary that customers get the fish head along with the main part of the fish when the fish manger guts, cleans, & quarters the fish. There are also more esoteric recipes specifically created for fish heads; most commonly that cod fish. Koreans believe that every part of the fish has its own flavor and texture, even the head. Surprisingly it does, it does have slightly distinctive taste & the cheek meat is delightful. When I eat cod eye balls in front of my western friends, they invariably cringe at the sight. But it is not quite like Bear Grylls eating raw eyeballs from a dead wild ram carcass for survival (if you ever watch Man vs Wild on Discovery).  For Korean food, it is a matter of frugality, practicality, & culinary creativity. As for those mini eyes of the dry anchovies, you are on your own. Taste it, you may like it. For the record, the eyes are not gazing into your beautiful sympathetic eyes. The last thing they saw was a day in the school, admiring the hind pins of this hot new fish in the school. Thank them for letting us nourish our bodies & we move on.
*CSI=Cut Sashimi Investigation.

메뉴쓰기

메뉴쓰기

• 피할 수 있으면 피해야 할 단어들
• 상큼한 형용사들
• 요리방법 표기
• 식재료 표기

"How to enjoy Korean food" Taste

"How to enjoy Korean food" Texture

If I were told to pick one & only one unique aspect of the sensual experience that is Korean food. I would probably say texture. It is not just texture in a traditional & ubiquitous sense of the word as found in the western culinary training. Texture as in elastic. One rarely finds elastic foods in western savory dishes. It is not so in Korean menus. Take Naeng-Myun for instance. Naeng-Myun literally means cold (naeng) noodles (myun). An interesting eating utensil that one always finds with Nang-Myun is a pair of sharp scissors. The server would ask politely, "would you like the noodle chopped?" And to this question, most would nod with an enthusiastic approval. Naeng-Myun truly is an exotic experience. I recommend that you try to eat the noodles initially without the aid of the scissors. With one successful swallow of the first yarns of NaengMyun, you will have a pretty good idea how a novice sword swallower may feel. The group of whole strands will be traveling in unison though your upper digestive tract. The front of the strands will have already passed your epi-gastric sphincter while the tail ends are still enjoying the cavernous scenery in the pharynx, titillating or even tickling the innocent uvula. By now, you will think, "Ok, I will use the scissors, after all." If the noodle kitchen was one of those less visited stringy smaller islands in Galapagos, the noodle genome would probably have selected Naeng-Myun as the fittest of them all. That is if on this island, gluten is the ultimate genetic trophy. Similar pursuit of elasticity, using gluten has occurred in many global culinary history; the concept of "Al-dente" for an example. There are as many attributes in noodle textures as there are types of noodles in the world. The  most common denominator has been the texture (firmness or elasticity, if you will). There are various ways to make the noodle firm. Most common are selection of flour or flours; various high gluten flours or combination of flours. Once the flour is selected, there are other methods that can amplify the texture/elasticity; use of alkali/base water, addition of protein (eggs), mechanical effect of kneading, & use of pressure extrusion instruments or machines. Nang-Myun uses buckwheat as the basis. Buckwheat by itself doesn't contain enough of the needed gluten. Therefore, the recipe requires addition of starch (traditionally potato starch or sweet potato starch). This mixture is made into a dough & vigorously kneaded. Then it is extruded from a highly pressurized extrusion noodle machine often directly into boiling water. In the US market most restaurants use fresh frozen form of these extrusion noodles. There are also recipes that use only buckwheet flour. This formulation must be made using extrusion method. It is softer & than ones made from the combination dough. Nang-Myuns are categorizes largely in four categories; one with cold clarified beef broth, one with spicy sauce without the broth, one with sweet & spicy raw fish toppings, and finally one with water kimchi (Dong-chi-mi, Yulmoo-kim-chi) juice. The original form of this noodle recipes developed in the north, in today's north Korea. Hence, the dependence on buckwheat & potato starch. These plants can grow in cold mountainous climate of north Korea. It was typically enjoyed in the thick of winter, shut in by the snow, toasting one's body on the heavily heated floor. It was served with frozen broth shavings or in heavily chilled broth & simple topping. Toppings in this traditional north korean recipe included spicy raw sting ray & thin slices of simple radish kimch. Sting ray or skate was a low market value fish & was affordable for many households. This eating method is akin to indulging in a tub of ice cream in the dead of winter, toasting by an open fire, listening to crackling of the burning log, and safely warm in the arms of a loved one. Perverse gustatory pleasures, perhaps, but it is so deliciously decadent in so many levels. So, go ahead chew on that noodle, if you can. I dare you.

"How to enjoy Korean food" Temperature

"How to enjoy Korean food" Sight

"How to enjoy Korean food" Sound

"How to enjoy Korean food" Aroma

"How to enjoy Korean food" Participation

Do you sing in the shower? Do you ever wish you were Beyonce or Bieber? Well, your wishes will come true in a Korean Karaoke. Singing is not your thing. How about eating. Enjoying Korean food is a bit like singing in Karaoke. You get to participate. Korean BBQ is based in large part on eater-participation. You will be sitting around a heat source, over which one of the various creatively designed Korean BBQ grill/griddle will be sitting. In the traditional sense, BBQs were made on wood charcoal fire. In recent decades, they have mostly evolved into gas heated grills. For certain, in the US market, the majority of Korean BBQ places offer gas grills. In Korea, the more authentic wood charcoal grill places still abound. There is an intermediary form, though. It is called "Yontahn". It is processed coal (the mineral kind), made usually in a cylinder shape with vertical holes in radiating circles. This fuel has claimed many Korean lives. At times, even entire families scummed to carbon monoxide poisoning. Yet, many people in Yontahn generation view the past with nostalgia, creating a niche market for Yontahn BBQs, but I digress. We were talking participation. Yes, you get to cook your own food. Traditionally, Korean BBQs were attended by waiters or waitresses during the entire dinner, cooking, cutting & serving the meat. Restaurants took pride in this type attentive service. Times have changed & cost of labor has gone up; rightly so. For the most part, people's minds have also changed to a more participatory, utilitarian, democratic type of eating. In the western markets, BBQs are initially tended by the waiting staff. Then, once you get the hang of it, they leave the tongue in your trusty charge. They will consistently check & change the BBQ grills. Unchanged, grills can burn on the surface from the caramelization of protein, carbohydrate, and seasoning. This can leave burned bitter taste. So, smile at your server & point at the grill. Before you know, you will be gliding your tasty bulgogie morsels on a shiny sleek surface of the new grill. There is something fundamental, something primitive, something of reptilian brain in this BBQ thing. As you tenderly turn your raw marinated bulgogi to its grilled perfection, you feel good inside, to the pit of your stomach, I mean, literally. You are transformed into a hunter & a gather-n-eater. Eating is fun in a smoke-filled BBQ room teaming with competing senses; smoke, aromas, sizzles, pops, happy laughters, boisterous celebrations. Life, truly, is good in a Korean BBQ. While Korean BBQ is the most prominent participatory eating, there are certainly other items on the menu that require eater-participation. Take Korean stews (Jeon-gol) for instance. Jeon-gol is served par-boiled with all the fresh ingredients elegantly arranged in a large hot pot. The waiting staff initially gets the stew going, then, you get to participate; stirring, mixing, tasting, and serving. HHOW FUN! So, HAVE FUN!

생선구이 Saeng-suhn goo-yi (pan-seared fish)

생선구이 Saeng-suhn goo-yee (pan-seared fish)

• 고등어구이 & 된장찌개 Goh-deung-uh Goo-yi & Dwen-jang Tsi-gae; experience the omega-3 miracle with pan-seared mackerel; served with Dwen-jang Tsi-gae (small serving of simpler version of Korean miso soup)
• 삼치구이 & 된장찌개 Sahm-chi Goo-yi & Dwen-jang Tsi-gae;experience the omega-3 miracle with pan-seared spotted mackerel; served with Dwen-jang Tsi-gae (small serving of simpler version of Korean miso soup) 

Holy Mackerel! The mackerel debate.

• 고등어; Scomber japonicus Houttuyn; common mackerel, chub mackerel
• 삼치; Scomberomorus niphonius; spotted mackerel, Japanese mackerel, Spanish mackerel

고기 Korean BBQ

고기 Korean BBQ

• 불고기 Bool-go-gi; traditional Bool-gogi; delightful thin sliced boneless rib eye steak marinated in delicate Bool-go-gi seasoning, cooked on the grill
• 갈비 Gahl-bi; boneless bool-go-gi marinated short beef rib
• 뼈갈비 Pyuh gahl-bi; bool-go-gi marinated short beef rib with rib bone intact
• 갈비꽃살구이 Galbi koht-sal goo-yi; tender cut of prime rib
• 혀구이 Hyuh goo-yee; tender beef tongue
• 차돌박이구이Chah-dol-bahk-yi goo-yi; thinly sliced delicate natural prime brisket with no marinade
• 닭구이 Dahk goo-yi; boneless delicate marinated chicken; mild
• 불닭구이 Bool dahk goo-yi; boneless spicy marinated chicken;spicy
• 돼지구이 Dweh-Ji goo-yi; spicy marinated pork 
• 불 돼지구이 Dweh-Ji goo-yi; spicy marinated pork
• 표고버섯구이 Buh-suht goo-yi; shiitake mushroom with an assortment of vegetables, served with a special sauce; vegetarian BBQ
• 야채구이 Ya-chae goo-yi; an assortment of vegetables, served with a special sauce; vegetarian BBQ
• 새우구이 Sae-woo goo-yi; fresh shrimp with an assortment of vegetables, served with a special sauce
• 관자구이 Gwan-Ja goo-yi; fresh scallop with an assortment of vegetables, served with a special sauce
• 해물구이 Hae-mul goo-yi; an assortment of seafood & vegetables, served with a special sauce
• 모듬구이 Moh-deum goo-yi (for minimum two persons); combination BBQ

찜 Tsim (steamed dishes)

찜 Tsim; steamed dish made for minimum two persons due to extensive ingredients; served in mild or spicy sauce containing various vegetables & seasonings

• 갈비찜 Gal-bi Tsim; steamed or braised beef short ribs, served in delightful sauce containing various vegetables & seasonings
• 대구찜 Dae-goo Tsim; steamed fresh cod, served in spicy sauce containing various vegetables & seasonings
• 아구찜 Ah-goo Tsim; steamed monk fish, served in spicy sauce containing various vegetables & seasonings

한식세계화 idea;  saute vs. stir-fry, Tsim

• Saute 와 stir-fry
• Tsim is a noun form of the verb "tsi-da", meaning "to steam". It is a two stage cooking method; steaming & simmering in the sauce for short time. This method of cooking is used, in general, for delicate protein items, such as found in fish of various types. Most common are cod, monk fish, belt fish, sole, etc. The same method can also be utilized for meat items such as chicken, beef short ribs. Meat items have much firmer protein structures. Therefore, the steaming stage takes longer. At times pressure cookers are also utilized to reduce the cooking/tenderizing time. Steaming these items can offer pleasant texture, & preserve delicate flavors. Some chefs include aromatic seasonings during the steaming process to embed fragrant aroma in the dish. Once steaming is completed, the namesake main ingredient is placed in a saucepan. It is left to simmer in the sauce preparation for a short time to marry the flavors, in case of fish items. On the other hand, it takes considerably longer time for beef short ribs.  The sauce preparation commonly includes cayenne, garlic, soy sauce. Mild forms include soy-sauce, rice wine, ginger, etc. The sauce is complemented by various vegetables. Soy bean sprouts are one of the most prominent ingredients in most spicy form of the recipe. 

"Suhl-leung Tang, What makes the broth milky? Is it milk?"

In the dish Suhl-leung Tang, What makes the broth milky? Is it milk?

Thank you for the question. The color comes from the stock. The milky (more like skim milk) appearance comes from the minerals that have leached out of the bone & bone marrow during long, sustained heat source to break down the bone matrices.  As you may know, stocks are in general made from cooking bones & remnant meat pieces on the surface. The Korean stock has had a long and even spiritual history. The stocks were often made in the past centuries in the context of "BoShin". "BoShin" literally means supplementing(Bo) the body (Shin). This may be another instance where culinary creativity & ingenuity comes to the rescue in meager pickings in the kitchen. Meat has always been the most prized & costly item in most traditional cultures. Due to its high cost, poor general populace could not afford to keep meat in their diet predictably. Often, eating of beef was an annual event while celebrations with pork possibly was a semi-annual activity. Frequently, it was a wedding, 100th day birthday, 1st year birth day, 60th day birthday, each decade mark thereafter, or funerals. Chicken was less costly & was more affordable monthly culinary affair. For the most part, in traditional non-aristocrat, non-royal Korean kitchens, vegetables, beans, in-season wild items (grasshopper, frog, wild game, birds), fish, and poultry provided protein/amino acid needs. In this economic & culinary circumstances, recipes were developed to use every part of the scarce animal. Hence, are, the less frequently seen fares such as head cheese, aspics, blood sausage, pigs feet, whole pig soup, blood clot soup, vertebrae stew, cooked or (rarely) raw inner organs. Less frequently, in farming areas, fresh liver, heart, or bile from organically farm grown animals were eaten dipped in simple dipping sauce made from sesame oil or coarse salt. This type of preparations were mostly for medicinal purposes.
Traditional oriental medicine providers have always had special reverence for food items. They regard food more like daily medicine & also assign various spiritual values in the context of chi, yin & yang . In this context, when serious general weakness or an illness strikes a family member, these families were often advised to purchase large cow bones & make milky stock to "BoShin". Illness in this sense was considered a tipping point when the body can no longer compensate for the lack of supply to the rigorous nutritional needs. This "BoShin" combined with bed rest, often did the trick. Families that achieved economic independence with hard work, would often incorporate this healing cuisine into their annual periodic culinary events. The stocks were made by applying constant high heat for an extended period of time, often for days. The resultant stock was rich, more like whole milk or even cream with emulsion resulting from this cooking method. The stock contained minerals (from the bone), fat (from the bone marrow) & protein/amino acids (from the meat). The BoShin stocks were served warm, simply with coarse sea salt & neatly-sliced fresh green onion garnish. This was often a welcome relief to a diet lacking animal proteins, minerals, & fats.
The restaurant version is much leaner with fat skimmed off. One can still see the simple approach, though, from the ways Suhl-leung Tang is still served. Simple with sea salt, green onion garnish, & Kak-doo-gi on the side. Kak-doo-gi is cubed spicy radish kimchi. For this pairing, Kak-doo-gi is served generally in a pleasantly fermented stage. The acidity serves as a sort of palate cleanser in between spoonfuls of richness. Nevertheless, Suhl-leung Tang has its own story to tell as well. It involves a king. So, stay tuned!
Anyhow, the tradition of BoShin concept still permeates the Korean culinary culture. Even today with economic affluence in the country, people are observed purchasing large pieces of bone as a gift to their aging parents or unwell family members for BoShin. However, Korean kitchen is in constant transition. Back, is the ingenuity that incorporated this poorly accommodating ingredient into its culinary repertoire. It is hard at work, making positive changes to accommodate needs in the time of bounty.

전골 Jeon-Gol (large stew)

 전골 Jeon-gohl;  large spicy stew generally for two persons minimum due to extensive assortment of ingredients; spicy stew prepared with spicy broth in large paella pan-like stew pot; served hot on the table on portable stove

• 곱창전골 Gop-chang Jeon-gohl;  spicy stew with  softened clean pig intestine & an assortment of vegetable; served hot in a large paella pan on portable stove
• 해물전골 Hae-mul Jeon-Gohl; spicy stew with a refreshing assortment fresh seafood & vegetables; served hot in a large paella pan on portable stove
• 김치만두전골 Kimchi Mandoo Jeon-gohl; spicy stew with kimchi, dumplings, pork & an assortment of vegetables; served hot in a large paella pan on portable stove
  

 

•  해물전골 Hae-mul Jeon-Gohl; is a bit like bouillabaisse in its appearance & concept.
• 양; tripe; 주의; 곱창전골은 tripe stew 가 아닙니다.
  
• 곱창; intestine, entrails, gut; 곱창전골은 spicy stew with  softened, clean pig intestine & an assortment of vegetables

전 Jeon (Korean savory pancakes)

전 Jeon (small); lightly egg-washed & pan-fried savory items; served with a soy sauce based dipping sauce

• 고기전 Gogi; lightly egg-washed & pan-fried Jeon with ground beef patties

• 생선전 Saeng-sun; lightly egg-washed & pan-fried Jeon with fish fillets

• 새우전 Sae-woo; lightly egg-washed & pan-fried Jeon with flattened shrimp

• 고추전 Go-choo; lightly egg-washed & pan-fried Jeon with green cayenne pepper halves stuffed with ground beef, tofu

• 모듬전 Mo-deum; combination plate of lightly egg-washed & pan-fried items

전 Jeon (large); savory wheat flour pan cake; served with a soy sauce-based dipping sauce

• 해물파전 Hae-mul Pa-jeon; green onion pancake with an assortment of seafood toppings

• 파전 Pa-jeon; green onion pancake; base pancake

• 빈대떡 Bin Dae Dduk; mung bean pancake; fresh ground mung bean pancake with ground pork, bean sprouts, and kimchi toppings

•  부추전 Boo-choo jeon; garlic chive pancake

한식세계화 idea;

• 전 Jeon;  savory pan cake; 미국에서는 먼저 보편화 된 pan cake의유형으로 메뉴를 잡는 것이 미국인들이 이해하기에는 쉬울것 같음. 하지만 한 단어를 더 추가한다면 더욱더 깔끔한 이해를 추구할수 있지 않을까요? Savory pan cake. 식품의 극과 극은 단 것과 달지 않은 것. 미국의 pan cake 아침식사로 먹는 아주 달콤한 거의 빵에 가까운 구조, 호떡처럼. 하지만 호떡과 달리 시럽이 표면에. 
• Savory는 달지 않은음식을 대표하는 형용사

• 전 Jeon; crepes; 이 와는 달리 구라파에서는 crepes가 더 가까운 단어인듯. crepes 는 밀전병처럼 얇지만, 크기는 여러배.그리고 그 용도도 다양해 디저트는 물론 메인 코스로도 사용이 비일비재. 프랑스 요리에서 사용하는 단어로 구라파에서는대부분의 국가들이 이 단어를 그대로 자국어화 시켜 사용함, 메뉴에서도.  불어단어임. 미국이나 캐나다에서도 외식을 자주하는 사람들이나, 유럽여행을 자주하는 분들에게는 이 단어의 사용이 전을 이해하는데 많이 도움이 될것임. 맛 촉감으로만 본다면 이 단어가 차라리 더 가까울지도. 
• 그렇다고해도 결국은,이 두가지다익힌 밀가루 위에 어떤 다른 식재료를 얹어서 먹는 유형이라식재료가 밀가루반죽과 함께 익혀지는 전과는약간 상이.전 이라고 해도 세계의모든 사람들이이해할 그날까진savory pan cake 아님 crepes

전채 Jeon Chae (appetisers)

• 육회 Yook-Hwe; beef tartar delicately seasoned in sesame oil dressing, egg yolk garnish

• 생선회Saeng-sun-hwe; thinly-sliced delicate fresh fish; chef's selection of Sashimi-style seasonally available fresh fish

• 구절판; Goo Jeul Pan; thin Korean mini crepes with colorful array of delicately-prepared fillings; Julienned vegetables & mushroom, Julienned thinly fried eggs, Julienned bulgogi beef; served with sweet mustard sauce

• 찐 풋 메주콩; 에다마메 Edamame; steamed fresh green soybeans in shell 

• 군만두 Goon Mandoo;  pan fried Korean dumplings; mandoo (gyoza, dimsum) filled with ground beef or pork, cabbage, garlic chives, clear noodles, and tofu  
• 김치만두 Kimchi Mandoo; steamed Kimchi dumplings; kimchi mandoo (gyoza, dimsum) filled with chopped kimchi, ground pork, clear noodles, and tofu

• 잡채 Jap Chae; stir fried clear spagetti-shaped noodles with shredded beef and various vegetables 

찌개/지리/탕 Tsi-gae/Ji-ri/Tang (stew served in a hot pot)

• 대구매운탕 Dae-goo Mae Un Tang; fresh & spicy codfish stew with an assortment of vegetables and tofu; severed in a hot pot

• 대구지리 Daegoo Jiri;  Dae-goo Mae Un Tang minus the hot spices; with delicate clear broth

• 김치찌개 Kim-chi tsi-gae; spicy stew with gently matured kimchi; pieces of pork, chewy rice cake slices, and tofu; served in a hot pot

• 된장찌개(멸치+해물) Dwen-jang tsi-gae; doen-jang(miso) stew with baby green squash, radish, and tofu slices; fish-stock based-achovy stock; clams, mussels; served in a hot pot
  
• 된장찌개(소고기) Dwen-jang tsi-gae; doen-jang(miso) stew with baby green squash, radish, beef, and tofu slices; beef broth-based ; served in a hot pot
• 된장찌개(채식) Dwen-jang tsi-gae; doen-jang(miso) stew with baby green squash, radish, and tofu slices; vegetarian ; served in a hot pot
• 강된장 찌개 (된장 + 고추장) ; Gang Dwen-jang tsi-gae; doen-jang(miso) & hot pepper paste -based stew with baby green squash, radish, and tofu slices; meat or fish ; served in a hot pot

• 순두부찌개 Soon Doo-boo tsi-gae; spicy, loose silky tofu stew with an assortment of seafood & pork; egg topping; served in a hot pot 

• 순두부지리 Soon Tofu Jiri; Soon Dooboo tsi-gae without hot spices; delicate, loose silky tofu stew with an assortment of seafood & pork; egg topping; in clear broth served in a hot pot 

식재료 Components: 

• 두부; dooboo; soy protein curd; tofu
• 된장; dwen-jang; fermented soybeen paste; miso
• 고추장; go-choo-jang; cayenne pepper paste; spicy 

한식세계화 idea; What is Kimchi ?

• Kimchi/Gimchi is food preparation method. It involves lightly salting/wilting of vegetables initially, then adding other savory spices for hot or mild version of kimchi. Kimchi is most commonly made with cabbage or other vegetables, as long has the vegetable has enough fiber not to disintegrate after the initial wilting with salt. It is not quite pickling in a traditional sense, as it does not utilize vinegar.Rather, it utilizes controlled natural fermentation process. This method developed initially in the lack of modern refrigeration to prevent/reduce loss of vitamins, extend storage time & develop delectable unique flavors. This method has provided the Korean people with much needed vitamin C during harsh winters. The origin traces back many centuries. Kimchi is enjoyed at various stages of maturity, depending on personal preference or as the recipe requires. It can be eaten immediately after preparation as in (gut-jeol-yee) or, matured up to 2 years (mook-eun-ji). This storage has occur in an optimally controlled temperature. Out of this necessity, the creative minds of the Korean ancestors came up with the method of storing kimchi in large lidded clay jars buried in the ground. The earth maintains more predictable constant cool temperature during the winter months. A tatched, tepee-shaped hut used to be specially built each year to cover over the kimchi burials. This hut provided hygienic area, away from drifting snow, dust, dirt & inquisitive animals.kimchi can be prepared using almost any vegetables. It can easily be made vegetarian. Many original recipes were purely vegetarian. Kimchis are generally made with hot spices like cayenne pepper. However, there are also as many non-spicy recipes for different occasions, seasons, & medical needs. Some of the other seasonings include salt, garlic, ginger, green onion, carrots, chestnuts, ginkgo nuts, pine nuts, etc. The principal method requires three basic elements; the kimchi's namesake vegetable; seasonings, carbohydrate elements, & protein elements. Carbohydrate element can take the form of a pinch of sugar, cooked paste using one of the following substances; rice flour, wheat flour paste, or various starches such as potato or corn. This carbohydrate element contributes to the flavor and also greatly in controlling the natural fermentation process. The protein element is where some unexpected ingredients can enter. This element can be omitted if necessary. However, when added, the element can provide a worthy richness to the complex complete flavors of kimchi. It also provide a source for much needed amino acids. Protein elements can range anywhere from various seafood essences, to oyster, shrimp, squid, octopus, even raw meat (freshly, & properly processed of course). Small amount goes a long way. Protein is only a small part of kimchi.
•  Kimch tsigae in general requires pleasantly fermented kimchi rather than fresh kimchi. It offers an acidic edge coming from the fermentation process. This refreshing acidic bite is rounded by the richness from pork  in the stew as it boils away in a clay pot or a dolsot. Kimchi tsigae is usually served piping hot so that it continues to bubble as it is served on the table, providing audio, visual, gustatory pleasure.

국/개장/탕 Gook/ Gae-Jang/ Tang (soup as a main dish/soup as an entree)

국/개장/탕 (Gook/Gae-Jang/ Tang; large soup as a main dish/soup as an entree): Served with a bowl of white rice & side dishes

• 만두국 Mandoo Gook; delectable dumpling soup with beef, green onion, egg toppings;  beef broth-based

• 떡국 Duhk Gook;  delightful chewy rice cake soup with beef, green onion, egg toppings; beef broth-based

• 육개장 Yuk gae-Jang; spicy beef soup with green onion, various vegetables, egg drops,  pulled beef, and clear vermicelli noodles; beef broth-based; Central region style
• 육개장 (산채) Yuk gae-Jang; spicy beef soup with green onion, various vegetables, dried wild vegetables,  egg drops,  pulled beef, and clear vermicelli noodles; beef broth-based; south east or mountain region style 
• 닭개장 Dahk gae-Jang; spicy chicken soup with green onion slices, various vegetables, egg drops, dried wild vegetables, pulled chicken, and clear vermicelli noodles; chicken broth-based

• 갈비탕 Gal-bi Tang; delicate clear beef soup with lean beef ribs, green onion, egg drop toppings, and clear vermicelli noodles; beef broth-based
• 설렁탕 Suhl-leung Tang; delicate milky beef soup with lean beef, thinly slice tripe, and clear vermicelli noodles; chopped green onion & sea salt on the side; beef stock-based

• 우거지갈비탕(얼큰) Wooguji Gal-bi Tang; spicy beef vegetable soup with bokchoi cabbage greens, lean beef ribs, green onion, & seasonings; beef broth-based

• 우거지갈비탕(된장) Woo-gue-ji Gal-bi Tang; savory vegetable beef soup with bokchoi cabbage greens, lean beef ribs, green onion, & seasonings; miso (soybean paste)-based

• 미역국 MiYeok Gook: delicate beef seaweed soup; beef broth-based

*식재료;  Components

• 만두; mandoo is dumpling/gyoza/dimsum with meat, tofu & vegetable filling.

• 떡; duhk is thin slice of chewy cylinder-shaped rice cake.  

• 우거지;Bokchoi greens/leaves
• 시레기; dried radish greens, turnip greens
• 양; tripe; 주의; 곱창전골은 tripe stew 가 아닙니다.
• 곱창; intestine, entrails, gut; 곱창전골은 spicy stew with  softened pig intestine & an assortment of vegetables
• 간하다; season, seasonings (cayenne pepper/spicy red pepper, garlic, green onion, black pepper, salt or soy sauce, a touch of ginger)

*한식세계화 idea; Healthy Flavorful Korean soups!

• 육개장과 고추기름 (chili oil); 웰빙에 신경써는 외국인들은 육계장에 가미하는 고추기름을 고기에서 나오는 동물성 지방으로 오해하는 경우가 많다. 이를 감안해, 써빙진들이 이 사실을 잘 설명하도록 교육한다면, 건강에 신경쓰는 계층들의 첫 한식경험을 보다 산뜻하게 도울 수 있지않을까?
• Yuk gae-jang & chili oil; Beautiful shimmering red you see on the surface of Yuk gae-jang is not what you may think it is. Korean soups are made from healthy lean stock or broth with all the fat skimmed off, already in the preparation stage. The beautiful red shimmer comes from the chili oil dashed over the soup for an excitingly spicy, yet con-currently rich mouth-feel. Chili oil is made from vegetable oil/sesame oil & cayenne pepper low-heat infusion. 

전채-튀김 Twi-gim (crunchy deep fried appetizers)

튀김 Twi-gim; deep-fried crunchy appetizers (tempura-style), served with soy sauce-based dipping sauce

• 새우튀김 Sae-woo Twi-gim; fried shrimp
• 오징어 튀김 Oh-jing-uh Twi-gim; crunch deep-fried squid
• 한치튀김 Han-chi Twi-gim; crunch deep-fried calamari
•  갑오징어튀김 Gahp-oh-jing-uh Twi-gim; crunch deep-fried cuttle fish
• 야채튀김 Ya-chae Twi-gim ; an assortment of cruch tempura-style vegetables  

영어메뉴 샘플

고객 여러분 안내 말씀

• Transliteration; 한글의 영어식표기는예상만큼 쉽지만은 않은 일입니다. 공식적 표기기준이 있지만영어를 사용하는나라, 또 한나라에 있어서도, 지역별 그리고 영어사용자의 어학상식 수준에 따라 조금씩 차이가 있습니다. 이 점을 감안해 영어발음 표기는 미국 중부를 기준으로 고등학교 졸업자 이상을 기준치로 사용하였습니다. 
• Translation; 영어 번역은 최대한 사실대로 식재료, 조리방법을 포함하였습니다. 미국 요식업계를 기준으로 본다면, 미국은 다민족, 다종교국가, 그리고 소송이 빈번한 사회인 관계로 대부분 많은 내용을 짧을 메뉴에 포함시켜 오해를 방지하는데 중점을 두었습니다. 피할 수 있는 오해를 방지한다면, 그 고객님은 자기가 상상했던 음식을 기대했던데로 실망이나 거리낌없이 음미하게 되고. 다시 식당을 찿는, 또 나아가서는 우리의 아름다운 음식을 이웃들에게 전하는 한국음식 세계화의 일원이 되지 않을까요? 다종교, 다신교의 합중국이라는 특성으로 음식 재료에 있어 재약이 있는 종교들이 많으데요, 회교, 유태교, 힌두교, 불교등의 종교를 가지신 분들은 대부분 메뉴에 의존해, 먹을 수 있는 음식들을 구분하는데 신경을 기울입니다. 수많은 인종들이 모여사는 이사회, 개인적인 알레르기에 대해서 조심하시는 분도 물론 많습니다. 메뉴번역 재미는 있지만 까다롭기도 합니다. 
• Reference; 미국/구라파 시장을 감안해, 우리의 한국음식 보다, 빨리 세계화를 한 국가들에서 많이 알려진 조리 방법, 그리고 비슷한 음식들이 있을 경우, 그들의 잘 알려진 요리이름들을 참조로 사용한 경우도 드물지 않습니다. 외국인들이 한국메뉴를 이해하는데 도움이 된다면이들의 사용은 한국음식을 서술하는데 큰 도움이 된다고 봅니다. 
• Adjectives; 형용사의 선택에 있어 긍적정인 그리고 웰빙의이미지를 줄 수 있는 단어들을 중점적으로 선택합니다. 
• 의문사항이나 번역필요사항 있으시면 이 블로그의 대글란이나 이 메일로 연락해주십시요. 이메일; koreanmenus@gmail.com
• 번역에 계제된 내용 참조에 있어, 특이하거나 독창적인 식재료를 사용하시는 분들의 메뉴는 번역되어 있는 아이템들과 상이할 수 있으니 개인적으로 저에게 알려주셔야합니다.
• 물론, 계제된 번역들은 마음껏 퍼가십시요. 모두 직접 한 것이니까요. 
• 개선사항도 충고해 주시면 참고하겠습니다.

"I also enjoy kimchi, but only if there are no fish in it. I do not like anchovies, shrimp, oysters, etc. Can kimchi be made without the use of fish or seafood? What ingredients should be used in kimchi? What are some of the regional variations in kimchi recipes? Is beef ever used in kimchi? Can you make kimchi without cayenne pepper?"

• Kimchi/Gimchi is food preparation method. It involves lightly salting/wilting of vegetables initially, then adding other savory spices for hot or mild version of kimchi. Kimchi is most commonly made with cabbage or other vegetables, as long has the vegetable has enough fiber not to disintegrate after the initial wilting with salt. It is not quite pickling in a traditional sense, as it does not utilize vinegar.Rather, it utilizes controlled natural fermentation process. This method developed initially in the lack of modern refrigeration to prevent/reduce loss of vitamins, extend storage time & develop delectable unique flavors. This method has provided the Korean people with much needed vitamin C during harsh winters. The origin traces back many centuries. Kimchi is enjoyed at various stages of maturity, depending on personal preference or as the recipe requires. It can be eaten immediately after preparation as in (gut-jeol-yee) or, matured up to 2 years (mook-eun-ji). This storage has occur in an optimally controlled temperature. Out of this necessity, the creative minds of the Korean ancestors came up with the method of storing kimchi in large lidded clay jars buried in the ground. The earth maintains more predictable constant cool temperature during the winter months. A tatched, tepee-shaped hut used to be specially built each year to cover over the kimchi burials. This hut provided hygienic area, away from drifting snow, dust, dirt & inquisitive animals.kimchi can be prepared using almost any vegetables. It can easily be made vegetarian. Many original recipes were purely vegetarian. Kimchis are generally made with hot spices like cayenne pepper. However, there are also as many non-spicy recipes for different occasions, seasons, & medical needs. Some of the other seasonings include salt, garlic, ginger, green onion, carrots, chestnuts, ginkgo nuts, pine nuts, etc. The principal method requires three basic elements; the kimchi's namesake vegetable; seasonings, carbohydrate elements, & protein elements. Carbohydrate element can take the form of a pinch of sugar, cooked paste using one of the following substances; rice flour, wheat flour paste, or various starches such as potato or corn. This carbohydrate element contributes to the flavor and also greatly in controlling the natural fermentation process. The protein element is where some unexpected ingredients can enter. This element can be omitted if necessary. However, when added, the element can provide a worthy richness to the complex complete flavors of kimchi. It also provide a source for much needed amino acids. Protein elements can range anywhere from various seafood essences, to oyster, shrimp, squid, octopus, even raw meat (freshly, & properly processed of course). Small amount goes a long way. Protein is only a small part of kimchi. 

•  Kimch tsigae in general requires pleasantly fermented kimchi rather than fresh kimchi. It offers an acidic edge coming from the fermentation process. This refreshing acidic bite is rounded by the richness from pork  in the stew as it boils away in a clay pot or a dolsot. Kimchi tsigae is usually served piping hot so that it continues to bubble as it is served on the table, providing audio, visual, gustatory pleasure.
• Kimchi certainly can be made without strong seasoning such as cayenne, garlic, ginger. These mild delicate versions are often found in Buddhist temples. They are also made for people who enjoy mild flavors (sometimes for young children who have not exposed to hot spices, the elderly, patients with diet orders that require mild food for gastric conditions such as ulcers, crohn's, for instance)

 

"Is Korean food generally low in fat?"

 

Yes! In general, Korean dishes are low in fat. With that being said, one can certainly find individual items on Korean menus that may be relatively high in fat but the majority of recipes are low in fat, low in saturated fat, low in cholesterol, high in vitamins, high in fiber, most importantly high in flavor. Traditional cooking methods contribute to the Korean food's reputation of being low fat. Some of these methods include fresh salad-making, steaming, boiling, blanching, sauteing, stir-frying, dehydrating, barbecuing, braising, pickling, and certainly kimchi-making. Frying is also a part of Korean cooking but very few recipes require deep frying. Most fried Korean foods involve pan frying instead of deep frying, which requires much more oil and leaves more retained fat in the finished food. Vegetable oils were costly before the development of modern farming methods & mechanized efficient processing of oils, and therefore recipes were made to include fats sparingly. However, one does still need to consider the salt content of Korean food. Preservation of food for long-term in the lack of modern refrigeration had always been a challenge in many cultures in the past. All the cultures of the world have invented & employed various food preservation methods. Korean culture relied mostly on salting of food, as did the Japanese culture. They salted foods in the form of kimchi-making and pickling to preserve foods for cold and severe winter months when food became traditionally scarce. Kimchi-making is a very cleaver way to preserve foods as it utilizes the beneficial effect of fermentation. Fermentation prevent food spoilage by controlling and effectively utilizing naturally occurring microorganisms to do the work, making the food last longer, easier to digest, and most importantly giving intriguing flavor complexities. This same mechanism was utilized in other cultures as well in sake, wine, beer, cheese, and miso making for instance. Predominant pickling method in Korea traditionally has been simple salt pickling. This took several forms; salt pickling, say-sauce pickling, gochoojang (cayenne pepper paste) pickling, doenjang(soy bean paste) pickling, & less frequently salt-vinegar pickling (which is more common in western pickling). Interestingly, traditional Korean recipes rarely employed smoking as preservation methods as did many northern European cultures did. Modern Korean cooking has evolved to reduce its sodium content of the traditional recipes & are even healthier than the traditional recipes.