All about Kimchi...Korea's greatest dish

Kimchi is the most famous traditional food and icon that well-represents Korea itself, as it accompanies almost every meal served in the country. 

The name of the dish also differs depending on the main ingredient used, where cabbage, radish or cucumber most often play the main role. In addition, there are many variations in recipes and forms, offering the fun of tasting different textures and flavors from all across the nation. 

Be sure to visit Shobosho when you visit Adelaide

A couple of weeks ago, the country’s top chefs and restaurateurs gathered at the Art Gallery of NSW for the 5th annual Australia’s Top 100 Restaurants.

 

This list of top restaurants is a little different from the rest because it’s voted on by fellow chefs, not food critics.

 

As you’d expect, NSW and Victoria dominated the list. But about South Australia? After all, they pride themselves on their wine and produce.

 

Korean red bean jelly ‘yanggaeng’

Korean red bean jelly ‘yanggaeng’ is one of the most popular Korean snacks, with sweet and texture, and blended silky beans.

It comes in 16 varieties of flavor including mugwort, chestnut, black sesame, and raspberry, and softly melts in your mouth.

The yanggaeng is sweetened just enough to bring out the scent and natural flavors of the main ingredient.

Geumokdang in Seoul(Yeonhee-ro 11ra-gil, Seodaemun-gu) specialises in authentically made yanggaeng, different from those found in regular stores.

Next wave in K-cuisine ‘Temple Food’

The temple has been leveraging its expertise in temple food through its temple stay and food experience programs for the masses.

Temple cuisine’s roots go way back, yet still manage to find themselves in sync with modern food trends. It’s vegan. It’s seasonal. It’s local. It’s organic.

Nothing refined, like sugar, will make its way into a temple dish.

On top of that, there are five forbidden vegetables that when eaten raw incite anger, and when eaten cooked encourage sexual mischief. These include garlic, leeks, chives, onions and scallions.

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