Essay on Korean Food

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Korean Food Korean food is unique. It’s known for its spicy flavor and the use of other seasonings to enhance the taste. Dishes are usually flavored with a combination of soy sauce, red pepper, green onion, bean paste, garlic, ginger, sesame, mustard, vinegar, and wine. The Korean peninsula is surrounded water on three sides, but connected to the Asian mainland. This environment contributes to the uniqueness of Korean cuisine. Seafood plays a very important role as do vegetables and livestock. Let’s examine three of the most common and famous types of Korean food.

Kimchi is a very popular Korean dish. It is made by fermenting vegetables, usually cabbage and white radish, and seasoning them with red peppers and garlic. Kimchi
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Like American Barbeque, Pulgoki is usually made from beef, pork, sometimes chicken, and also other more exotic meats like cow tongue. Unlike American Barbeque, Korean Pulgoki is almost always thinly sliced and cooked on a built in grill on the table where it will be served. Kalbi, a type of Pulgoki, is made from thinly sliced beef short ribs. When eating Pulgoki or Kalbi, it is customary to cook the meat then move it on to a small dish containing either sweet or sour sauce. It will be left in the dish until it is cool enough, at which point it should be eaten. Pulgoki is very popular in Japan where it is called Yakiniku. It is also available in America. Where Americans may find Kimchi too bitter for their tastes, Pulgoki’s taste is more similar to the popular sweet and meaty taste of American food.

Hoe is the Korean version of sushi. It is made by slicing and serving raw fish. The serving methods may vary greatly, but common garnishes include ginger, mustard, red pepper paste, and soy sauce. Some of the more popular Hoe dishes in Korea include tuna, croaker, flatfish, oyster, skate, sea cucumber, abalone, sea urchin, and squid.

Korean food is becoming more and more popular among other countries. There are already many Korean restaurants in America, Japan, China, and the rest of the world. As the numbers continue to grow, Korean food may become less exotic, and more common.

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