Korea is a small country in Asia near the sea of Japan. Only in the recent decade has Korean Food been noticed by the general public in the states. Major cities from San Fransisco to New York City are being swept away by their exotic delicacies.
Many American Chefs use Korean food and flavorings all over the country. The most recent usage of Korean flavors was show cased by Chef Stepanie Izard during her journey to become America’s next Iron Chef on the Food Network Channel. Stephanie Izard is a Chef that has won the EGOT of the culinary world. She has won James Beard award, Top Chef, Iron Chef, and Food and Wine’s Best New Chef. She is known for her innovative and elevated Korean dishes such as Kalbi (Marinated Korean Short Rib) as well as Kimchi (Fermented Cabbage).
Korean food uses various condiments similar to other Asian countries such as Mirin, Fermented Shrimp, Soy Bean Paste (Dwen Jang), Red Pepper Paste (Go Chu Jang), Soy Sauce, and Honey. It is my personal opinion that Korean Food is unique compared to other Asian Food because of the deep layers of flavors you get from Korean Food. Korean food applies a lot of techniques such as marinating as well as fermenting, so the flavor profile is in every layer and every bite.
Another key factor in Korean food is harmony, and in most cases, odd ingredients are being used to make dishes become in sync with each other. The way two ingerdeient can marry each other is phenomenal. The impressive fact here is how healthy these ingredients are and not just that but how they make the Korean cuisine flavorful and colorful.
Korean flavors have swept across the states was one of their favorite dishes. As I continue with future blogs I will be going into dept on how Korean ingredents are being used by well renowned chefs. I will also be sharing tips and reciepes as well. I hope everyone enjoys!