Korean National Cuisine, Unique Features Revealed by Experts

In the 2000s, Korean dramas became a favorite spiritual food for television audiences, and many actors became idols of young people. Along with these dramas, Korean culinary culture gradually entered the scene, then became popular, and one of the Korean dishes loved by Vietnamese people is BBQ. To have a delicious Korean BBQ dish, the first thing to pay attention to is choosing the right ingredients.

Mr. Park Sang Kyung, head chef at Sajang BBQ Korean BBQ restaurant, said that to make authentic Korean BBQ, the first thing that needs to be done “correctly” is the selection of ingredients. Beef and pork are two basic types of meat that are indispensable in Korean BBQ parties. Each type of meat will have different parts selected to bring a unique flavor to diners every time they enjoy it.

Mr. Park Sang Kyung, head chef at Korean barbecue restaurant Sajang BBQ

According to chef Park, the meat that Koreans put on the grill must be pieces of meat with fat interspersed between the fibers, cut to a moderate thickness, so that when grilled, the fat will melt, soak into the fibers, making the meat softer and juicier.

Another crucial factor is preservation. Beef and pork must always be fresh, delicious and stored at the correct temperature, from the slaughterhouse to the dining table.

“Fire is one of the important factors to consider when grilling meat. Do not use too much heat as it will dry out the meat quickly. Grill and turn it slowly over medium heat. Koreans know that the meat is done when it is slightly charred. And when cut, the inside of the meat is still moist,” Chef Park shared.

Koreans love grilled meat served with kimchi and this is considered an indispensable "golden couple" of Korean cuisine. Because kimchi is a naturally fermented food, it has antibacterial properties, aids digestion, etc.

“For Koreans, kimchi is probably a dish that can be made with your eyes closed, because the recipe has been passed down for many generations. However, in other countries, this is a dish that can be difficult for them at some point. And the step of choosing standard and guaranteed ingredients is one of the necessary and sufficient conditions to ensure that you do not get stuck at any step,” Chef Park shared.

When choosing ingredients, pay attention to fresh cabbage, the cabbage leaves must be green and thin to absorb the sauce quickly, the old outer leaves should be discarded. When salting cabbage, you can cut it in half or divide it into four, rub salt thoroughly on each leaf, use more salt on the white stem and less on the green leaves.

After soaking in salt water and pressing down on a heavy wooden cutting board for 2-5 hours, wash the kimchi thoroughly with water several times before marinating in the sauce to reduce the saltiness of the cabbage. When the cabbage leaves are salted for enough time, they will become soft, flexible, and will not break when folded in half.

The seasonings for kimchi marinade will usually depend on each family's taste, usually including white radish, carrots, garlic, chili powder, onions, ginger, etc. A small tip noted by Chef Park in the two steps of salting and marinating kimchi is to always turn the cabbage upside down so that the seasoning does not fall out, thereby increasing the richness of the finished product. Normally, kimchi can be left at room temperature for 1-2 days to ferment quickly, or stored in the refrigerator for a week.

If kimchi is considered the national dish of Korean people, then Soju is the national spirit of this land. Therefore, for Korean people, grilled dishes cannot be "complete" without Soju.

Ha Nam (t/h)

Source: https://www.nguoiduatin.vn/quoc-thuc-han-quoc-net-doc-dao-duoc-chuyen-gia-tiet-lo-a648254.html