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Written by: Violeta D. Salama
it sizzles for minutes! Before placing the rice in the bowl, the bottom
omposed mostly of mountains and extending
of the bowl is coated with sesame oil, making the layer of the rice
from the Nor th Asian landmass into
touching the bowl golden brown and crisp.
warmer seas in the south, Korea has many microenvironments which are reflected in its cuisine. Each region of the country has its own unique use of ingredients, directly related to its environment, geography and
climate. You will not find meat dishes on a menu in the south or, conversely, fish dishes in the Northern mountainous region. The Koreans tend to use their local seasonal markets for their main food supply, a traditional trend that is now regaining worldwide appeal in order to help spare the environment.
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meaning “stone pot”). The bowl is so hot that anything that touches
“Each region of the country has its own unique use of ingredients, directly related to its environment, geography and climate.
”
Rice, beans, and vegetables are grown in the valleys, while in
Koreans eat lots of seafood. Fish from the Yellow Sea differs
the mountains mushrooms and many wild plants, such as bracken
from that of the Eastern Sea (Sea of Japan) and fish from the south
and bellflower, are collected or cultivated. In the mountainous
coast is distinct from all others. As seafood lovers, Koreans seek
northeastern part of the country, for instance, the most famous
out the specialties of each region, but regardless of which region
dishes have plenty of wild ferns and native roots. In the rice-growing
they come from, all enjoy three types of seafood especially: One
valleys of the south, in the region of Chonju city, the best known dish
type is a small dried sardine variety. Bowls of these appear at
is Bibimbap, a large bowl of rice covered in a variety of finely sliced
every meal, including breakfast! They’re used, not as a main dish,
vegetables and meats, mostly served with an egg on top and sesame
but as condiments to be eaten with other foods. Another is dried
oil and Gochujang (traditional sauce made of red chili powder, sweet
cuttlefish which is so popular that it sold in vending machines
rice, powdered fermented soybean and salt) as condiments. Bibimbap
and is a much-loved snack throughout the country. Seaweed
is listed at number 40 on World’s 50 most delicious foods readers’
is also eaten everywhere and in many forms; in stews, in soups,
poll, compiled by CNN’s “Go” in 2011. A variation of this dish, dolsot
dried or cooked, it has great nutritional value and has proven very
bibimbap is cooked and served in a very hot stone bowl (“dolsot”
beneficial in a country with long and harsh winters.
C H E F ' S C O R N E R
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QUARTER 2012