Understanding and Experience Korean Food With Professional Chef!
Having various kinds of Korean food in the restaurant while you are traveling Korea is the simple way to feel the taste of Korea. When you feel need some more deep understanding about Korean food and culture, taking part in the Korean cooking class is the best way to understand with professional chef or food specialist in Korea.
Korean Cuisine – Abundance in Variety
Korea cuisine certainly does not lack variety. There is such a vast range of cooking methods that one rarely sees the same cooking method used twice on a given ingredient. For starters, cooked rice (Bap) has countless variations; Hinbap (white rice), Jabgokbap (mixed-grain rice), and Seokkeumbap (rice mixed with vegetables or seafood). There are over 350 varieties of Jusik (main starch dish), including Bap (cooked rice), Juk (rice porridge), Guksu (noodles), Mandu (dumpling), Tteokguk (sliced rice cake soup), and Sujebi (Korean pasta soup). There are also over 1,500 varieties of Banchans (side dishes) which accounts for more than half of all Korean dishes.
Korean Fermented Food for Flavor and Nutrition
Fermented foods are central to the Korean diet, including several well-known examples; Kimchi, salted seafood (Jeotgal), and fermented condiments such as soy sauce (Ganjang), soybean paste (Doenjang) and red chili paste (Gochujang). Oftentimes, the phrase ‘a deep flavor’ is used to describe many Korean dishes. The expression refers to the complex taste that comes from seasoning with sauces that takes years to ferment and mature.
Kimchi, which has over 350 known variations depending on ingredients and taste, has recently gained international recognition as a great source of lactobacillus and dietary fiber. The same Kimchi will undergo subtle changes in flavor and texture with the passing of the seasons.