Skip to comments.The New Hot Cuisine: Korean
Posted on 03/08/2009 12:36:34 AM PST by TigerLikesRooster
The New Hot Cuisine: Korean
Why its flavors are cropping up everywhere from haute cuisine to fast food
By JULIET CHUNG
The noted Chicago eatery Blackbird has kimchi on the menu, and California Pizza Kitchen is developing Korean barbecue beef pizza. In Los Angeles, crowds are lining up for street food from a pair of Korean taco trucks called Kogi. The slightly sour-tasting Korean frozen yogurt served at the Pinkberry and Red Mango chains has inspired many imitators.
Redolent with garlic, sesame oil and red chili peppers, Korean food is suddenly everywhere.
It's even on the packaged-food industry's radar. "Last year, mostly what we saw in our database was Korean food at authentic ethnic places," says Cindy Ayers, vice president of Campbell's Kitchen, which tracks trends for new-product development at Campbell Soup Co. This year, she says, she's seen Korean flavors appearing on both high-end menus and in casual, nonethnic restaurants in cities like Minneapolis and Des Moines, Iowa -- a sign Korean is starting to catch on.
(Excerpt) Read more at online.wsj.com ...
WHoooeee - thas sum spicy stuff! Made the mistake of attending a communal dinner where the Korean wives of fellow soldiers put on a feast. Sinuses cleared, all arteries scoured of plaque, sweat glands wouldn’t stop for like twelve hours. I gained a lot of respect for Koreans that day.
Kimchi is great, when it’s hot (cooked)! It’s a little difficult for most Americans to eat, when it’s cold, though. ;-)
To kimchee or not to kimchee, that is the question.
Korean is just one cuisine I’ve never been able to get into. I tried a lot of different things when I was in South Korea, and i can honestly say the only “home run” for me was bulgolgi. I can do kim chi once in a while, and I didn’t mind bibimbap and whatever the grilled pork belly thing is called. I wouldn’t go out of my way to have any of them again, though.
Each to their own, though.
No, it's actually really good. Those spiced turnip things they have go really well with bulgogki.
Kimchi mashisao, adashi!
I’d settle any day for a Bibip-bap gamsamnida!
I love bulgogi....korean food is very good.
Radish Kimchi is ok, but not as good as cucumber. I have to give that “White Kimchi” a shot...thank you.
There’s a Korean store here that makes its own kimchi. Only $4 or $5 for a nice large jar. It is Chinese cabbage kimchi and not super spicy either. Buy it once a month and that jar is gone in a few days
I know one thing about kimchi. If you aren’t hungry you eat some and it revives your appetite. Plus since it is pickled it is good for digestion. I’m hungry already and might buy some tomorrow. I wish we had a Korean buffet here. That way I could try a little of each and figure out what is what. As it is we have Chinese buffets and Japanese (sushi oriented) buffets here that are good. We just prefer them to having waiters serve us food off a menu. Buffets have *diversity*
Trader Joe’s sells bulgogi spiced beef in the refrigerated case. It’s very good, cooked up on the grille.
Korean is one of my favorites. I can eat anything from fried spicy octopus dipped in gochujang to chap jae, which is a yam noodle dish made with vegetables and meat. The only things I don’t care for are jwipo (dried fish snacks) or radish kimchee.
Korean food is very good for you.
Isn’t that dog?
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