Sydney's Night Noodle Markets showcases an array of multicultural delicacies from kimchi to pandan

It's every foodie's favourite time of the year – Good Food Month! And, the annual culinary festival is celebrating its 20th birthday!

It's pretty remarkable to think back on how much Australia's food scene has changed over that time – I mean, 20 years ago, people only really knew about fried rice and sushi, and Asian cuisine was thought to be just that...’Asian'...not Japanese or Vietnamese or Shanghainese.

Tips for the beginners of Korean food

As Korean food gains popularity worldwide, food writer May Tien explores the different facets of the cuisine and delves into the varied menu options available in Jakarta.

KFC…but not as you know it!

Who doesn’t love some good fried chicken?

 

The crispy skin…moist chicken…and of course, the beautiful, sticky sauce.

 

But, to be honest, it’s really hard to get fried chicken that’s consistently mouth-wateringly delicious.

 

Until now.

 

Perhaps I’m a little biased, but I don’t think ANY nation does fried chicken better than the Koreans.

 

Beef short ribs soup (Galbitang)

Galbitang is a hearty Korean soup made with beef short ribs, Korean radish, onions, starchy noodles and other ingredients.  Galbi refers to short ribs and tang is another name for guk meaning ‘soup’.

 

My story about Korean food – Jeon(Korean pancake)

My family was recently invited to a Korean restaurant in Eastwood by my Korean friends.

It was a great pleasure to try an entrée dish called Jeon (Pajeon, Pancake-like dish).

I have a variety of experience with Korean BBQ but Jeon was my first try.

My Korean friend explained to me, “For thousands of years, Korean cuisine has centered on a table of rice and side dishes made of grains and vegetables.

"Jeon is an all-time favorite on rainy days along with Makeolli, a Korean traditional alcoholic beverage.”

‘Noryangjin’, a new non-BBQ Korean restaurant in Strathfield

Strathfield, Korean BBQ mecca in Sydney aka ‘Little Korea of Sydney’, has greeted a new non-BBQ style Korean restaurant specialising in gopchang-gui or grilled beef intestines along with bossam.

Gopchang refers to the small intestines from pork or cattle, and bossam is a dish consisting of steamed or braised pork belly wrapped in lettuce and sesame leaves (ssam means to wrap) along with other ingredients and condiments.

Gopchang which is chopped into rounded sections is the well-cleaned and fried intestine of cows or pigs.

‘Noryangjin’, a new non-BBQ Korean restaurant in Strathfield

Strathfield, Korean BBQ mecca in Sydney aka ‘Little Korea of Sydney’, has greeted a new non-BBQ style Korean restaurant specialising in gopchang-gui or grilled beef intestines along with bossam.

Gopchang refers to the small intestines from pork or cattle, and bossam is a dish consisting of steamed or braised pork belly wrapped in lettuce and sesame leaves (ssam means to wrap) along with other ingredients and condiments.

Gopchang which is chopped into rounded sections is the well-cleaned and fried intestine of cows or pigs.

“Are you confident to make the most of K-BBQ savor?”

Bring your friends…not just with your boy or girl friend

K-BBQ is a large-format meal that's all about eating as many different foods as possible.  The more friends you invite, the more food you get to order and try.

It's kind of like a pyramid scheme, but you get a ton of grilled meat instead of money. And it also won't screw you over like a pyramid scheme.  Korean barbecue is pretty expensive as premium meat prices are on the rise.

 

Korea’s 2nd largest city, Busan’s delicacies reflecting Korean history

The history of Busan as a provisional capital the during Korean War (1950-1953), and the specialized role it played as a port during colonial times, created a unique list of specialties that combine the food customs of the indigenous people from around Busan and refugees from all across the Korean Peninsula.

Time passed, and many of the dishes that resulted from this have now become the most representative foods of Busan.

Simplest way to make japchae – Stir-fried sweet potato starched noodles

(The recipe for simple japchae is an improved version of the traditional stir-fried noodle and vegetables dish. Recommended by six government organizations, including the Korean Food Promotion Institute, this new recipe allows people to enjoy the dish any time and any place.)

Japchae is stir-fried glass noodles with sautéed vegetables. It's a very familiar and friendly dish for non-Koreans.

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