About Korean Food
This Week's Film: In Between Days
Although exotic to my western palate, traditional Korean dishes are mainly composed of commonplace meats, seafood, vegetables and seasonings. No doubt, it's the ways they are combined that give them their unique ethnic flair. Typical dishes include fresh green salads, hearty soups, savory stews, meats and seafood simmered with fresh vegetables, barbecued meats, fermented seafood, pan-fried omelets, rice medleys, steamed or pan-fried dumplings, and boiled, pickled or sautéed vegetables.
The most widely known Korean dish is bulgogi barbeque. However, Korean cuisine consists of many interesting dishes beyond this style of meat preparation. A traditional Korean meal typically includes a hearty soup, a variety of fresh vegetables, a rice dish, and a fish or meat dish, all of which are served at the same time.
The most common Korean dishes include bap (steamed rice), juk (porridge), guk (soup or broth), jjigae (hearty stew), jjim (braised meats), jorim (simmered dishes), namul (vegetables and greens), kimchi (spicy pickled cabbage), jeotgal (fermented seafood), gui (broiled or barbecued meats), jeon (pancakes), and mandu (steamed or pan-fried dumplings).
One of the most popular communal dishes is kujolp'an, a nine item assortment of spicy grilled meat and crisp vegetables to fill wraps made with leafy lettuce and delicate pancakes with dipping sauces both spicy, and sweet and sour.
The recipe will be posted at the end of the week along with my In Between Days film review.
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