Korean Seafood Grows In Popularity
The fact that fish and shellfish feature prominently in the cuisine of Koreans is not surprising as the small peninsula is bordered by oceans. Korean seafood dishes are prepared in numerous different ways such as boiling, grilling, roasting, frying and braising. Fish are even fermented and eaten raw.
With globalization, came the introduction of foods normally eaten by a specific cultural group to other countries. Americans have become used to eating foods from all parts of the world and restaurants are cater to this taste for foreign foods. Some of the restaurants offer fusion food to appeal to the American palate, but there are also restaurants offering more authentic cuisine.
This cuisine is distinguished by strong flavors and most dishes offer a combination of salty, sweet, sour, acidic and spicy tastes. People tend to fall in love with this cuisine once they are accustomed to eating it. They also enjoy the fact that many of the dishes are suitable for those allergic to dairy and gluten.
Soy sauce, sesame oil, ginger, fermented bean and chili paste are some of the ingredients used in such dishes. When fish is used, it is prepared according to the most suitable cooking method and may be grilled, fried, boiled or steamed. It is even fermented, dried and eaten raw. Many types of shellfish such as clams, crabs and shrimps are used in dishes and octopus or squid are other common ingredients.
Raw fish is thinly sliced and dipped into a paste such as red pepper or fermented bean paste. At Redondo Beach California, one can eat raw fish with crispy vegetables and a kimchi paste as well as other tantalizing fish dishes. Raw fish has become popular with Westerners who no longer feel an aversion to it and appreciate its taste and health benefits.
Smaller fish and mollusks are usually salted and fermented. In fermented form, they often have a strong smell and add intense flavor as a seasoning. Deeply fermented skate is well known to Koreans and has such a strong odor that even they may battle to eat it.
Fish such as mackerel or herring are usually grilled and accompanied by rice and vegetables. Traditionally, yellow croaker, called Jogi, appeared on a formal menu for a special occasion, accompanied by numerous side dishes. If the fish is not cooked using one of many different methods, it can be dried to preserved.
Drying fish for preservation is extremely common and the name of the fish changes according to the method used to dry it. It may be completely dried and this form it is often used in soups. When it is half-dried it is usually steamed and eaten with sauces. Whatever the method used to prepare dishes, the taste and flavor of this cuisine are growing in popularity as more people begin to fall in love with it.
With globalization, came the introduction of foods normally eaten by a specific cultural group to other countries. Americans have become used to eating foods from all parts of the world and restaurants are cater to this taste for foreign foods. Some of the restaurants offer fusion food to appeal to the American palate, but there are also restaurants offering more authentic cuisine.
This cuisine is distinguished by strong flavors and most dishes offer a combination of salty, sweet, sour, acidic and spicy tastes. People tend to fall in love with this cuisine once they are accustomed to eating it. They also enjoy the fact that many of the dishes are suitable for those allergic to dairy and gluten.
Soy sauce, sesame oil, ginger, fermented bean and chili paste are some of the ingredients used in such dishes. When fish is used, it is prepared according to the most suitable cooking method and may be grilled, fried, boiled or steamed. It is even fermented, dried and eaten raw. Many types of shellfish such as clams, crabs and shrimps are used in dishes and octopus or squid are other common ingredients.
Raw fish is thinly sliced and dipped into a paste such as red pepper or fermented bean paste. At Redondo Beach California, one can eat raw fish with crispy vegetables and a kimchi paste as well as other tantalizing fish dishes. Raw fish has become popular with Westerners who no longer feel an aversion to it and appreciate its taste and health benefits.
Smaller fish and mollusks are usually salted and fermented. In fermented form, they often have a strong smell and add intense flavor as a seasoning. Deeply fermented skate is well known to Koreans and has such a strong odor that even they may battle to eat it.
Fish such as mackerel or herring are usually grilled and accompanied by rice and vegetables. Traditionally, yellow croaker, called Jogi, appeared on a formal menu for a special occasion, accompanied by numerous side dishes. If the fish is not cooked using one of many different methods, it can be dried to preserved.
Drying fish for preservation is extremely common and the name of the fish changes according to the method used to dry it. It may be completely dried and this form it is often used in soups. When it is half-dried it is usually steamed and eaten with sauces. Whatever the method used to prepare dishes, the taste and flavor of this cuisine are growing in popularity as more people begin to fall in love with it.
About the Author:
When you are looking for information about Korean seafood, you can pay a visit to the web pages online here today. Details are available at http://www.redondobeachcrabhouse.com today.