Friday, June 1, 2007

Korean cuisine 101

“It is simple.”
The teacher said.
“Cut every thing in same length and shape!”

As you might notice, it is easier said than done. But don’t worry. These days, we have food processor and mandolins.

But if you are a show-off like me, then you can do it with knife and impress your friends.

Here are two examples.

First one is TangPyoungChae, a mixed vegetable and beef salad with Mung-bean jelly cake.

This is a type of Namul at its finest. The legend has it that the recipe of Tangpyoungchae was originally invented by a King in ChoSun dynasty to show his will to solve conflicts between various parties among his court man.
As you can see this dish has various food items; it has vegetables, beef, egg, and even bean jelly for carbohydrate. A complete meal in one dish!

Namul means cooking method or vegetable itself. Cooked or fresh vegetables are seasoned with various seasonings.

Second is called Gujeolpan. The name means Nine ('Gu' in Korean means nine.) dish platters

This dish shows the basic rule of Korean cooking; cut everything in same shape and length. You mix and match from eight different food items (usually in eight different colored) and roll it with wheat flour pan cake in the middle.

Koreans love to play with food. DIY on table. It is fun way of enjoying various food items.

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