Taste Of Korean Food

I did research on Korean food experts and here are my conclusions on the Korean food.

When asked about the taste of your food, Korean eagerly recite the phrase "Hanguk umsikun sackom, Dalkom, maekom olkun do, tchahtchal, ssubssul, kkosohan masida" - Korean food is pleasantly bitter, sweet, hot, hot, salty, bitter and nutty.

The acidity is derived primarily from grain vinegar, herbs and some fruits. Honey, cereals syrup (before sugar is widely used in Korea), and fruits such as pears and sweetness comes jujube (dolkom).

Sweet and spicy hotness (maekom) gives food its aggressive exuberance Korean peppers. "Deliciously hot" (olkunham) is the ultimate expression of pleasure for the Korean pepper (of afioionados), which means as explosive spicy flavor that can make room breaks out in a sweat.

Soy sauce or other salty seasonings entitles salt key (tchabtchalham).

The pleasant bitterness (ssubssulham) has ginger, ginseng, berries, seeds and certain vegetables and herbs
Walnut (kkosoham) comes from a variety of nuts and seeds including indigenous pine nuts, chestnuts, walnuts, ginkgo nuts, sunflower seeds, pumpkin seeds and sesame seeds.

These combinations of food taste Korean food certainly very unique and delicious.Korean cuisine is characterized by soups and stews, Heating, pickled vegetables (Kim Chi) and a taste for beef.

The following recipe is one of the best known Korean dishes native and beloved of Korea.
Stir fried beef strips Koreans (Kogi Bokkeum)


Ingredient:

350g to 450g lean tender flank or sirloin steak.
Bulgogi Marinade:
1. Ground black pepper or dried red pepper flakes or ground red pepper to taste.
2. 4 tablespoons reduced sodium soy sauce.
3. 2 tablespoons sul (Korean rice wine).
4. 1 tablespoon sesame oil.
5. 1 tablespoon sugar.
6. 1 green onion (scallion, thinly sliced).
7. 2 large cloves garlic, crushed.
8. 3 cm fresh ginger-peeled and finely chopped or grated.


Method:

1. Cut the meat across the grain into pieces ¾ cm thick then into 5x 2 1/2 cm pieces.
2. Combine the marinade ingredients in a bowl. Stir to dissolve sugar. Add the beef strips and mix well to coat all sided. Cover and marinate for 2 hours.
3. Heat wok over high temperature and pour in 2 tablespoons of oil.
4. Add the marinated beef strips along with 2 tablespoons of bulgogi marinade.
5. Stir-fry quickly about 2 minutes until the meat is browned on both sides. Do not overcook.
6. Garnish the dish with some toasted white sesame seeds.
7. Serve together with hot steamed rice and other Korean dishes such as Kim Chi and soup.


Tips:

Prepared bulgogi marinade is often available in jars where soy sauce is sold. This will definitely shorten preparation time for the hurried cook.