pork sweet-and-sour it gives to the Chinese around the corner. Anyone in the mood for Sushi, go to the Japanese. And great Thai food there is savory coconut curries. It’s countries like China, Thailand or Japan, it connects immediately with your kitchen.
But what you eat actually, when Koreans? In large cities such as Berlin, Düsseldorf and Hamburg, it was for a good five years, a Boom of new openings of Korean Restaurants. Now you are firmly established in the Food scene. Restaurants, like Kimchi Princess in Berlin-Kreuzberg, for example, offers the traditional Korean food since 2009. Han Mi, Hamburg, since 2012, and in Dusseldorf, there is a Japanese area with lots of Korean Restaurants. The success of Korean cuisine is unstoppable. Why is that? The Germans have become more open, they want more variety. The Koreans, however, become more self-confident and convincing with Tradition: The dishes remain in Korean hot and spicy, spicy and with a lot of garlic.
the national dish of Korea, However, is decisive for the Hype responsible: Kimchi – spicy marinated, fermented Chinese cabbage, which is served with every meal in addition to rice and soup. You either love Kimchi or you can go in the future, a large bow to the Korean counterpart to our Sauerkraut. As always, the Korean cuisine with a variety of taste experiences. What you should try during your next restaurant visit-be sure to learn here.
1. Kimchi or the essence of Korea
Kimchi is the essence of Korea
There are countless recipes for homemade Kimchi, every household, every Region in Korea has a different. The spicy pickled, fermented cabbage is the essence of Korea, and is served with almost every meal. Also for Breakfast. The word “Kimchi” means the Preservation of food, especially vegetables by lactic acid fermentation.
In the course of time many different types of Kimchi are therefore created with cucumber, leek, radish, or Chinese cabbage. Traditionally, Chinese cabbage are flavored leaves with shredded radish, ginger and lots of garlic. Add seafood of the season, and plenty of chili powder (gochugaru). The cabbage leaves are smeared with the ingredients. In some regions, fish sauce, pickled fish or oysters are added. Smell and taste are used to, the one who learns to love Kimchi, however, will not want to delete the fermented cabbage from the dining plan. All the others will make a large arc around him.
2. Kimchi jjigae, or Kimchi stew
Kimchi stew is very popular in Korea
Kimchi is very versatile, not only pure, to rice or meat, no, but also to pancakes, cheese (tip: Try Kimchi to Mac and cheese!) or just as a stew. The Kimchi jjigae is a popular stew in Korea, but is heavily used fermented, so ripe Kimchi, the hingärt longer. This gives a strong Kimchi flavor. To the chopped Kimchi beef or pork or sea add to the fruit, and Tofu, spring onions, garlic. The Whole is poured with boiling water or Anchovy broth. Is seasoned the stew with beans- (doenjang) or chili paste (Gochujang).
Kimchi Jjigae is eaten like most Korean dishes, a richly-set table. Often be passed on to the stew, various side dishes and rice. The Jiggae is cooking served in a hot stone pot.
Here is a variation of the Bibimbap. The Dolsot Bibimbap is served in a hot stone pot. As a result, the court is heated during the meal, and fried. The Egg is often beaten raw about it.
Bibimbap in Korea is very popular. The Korean rice dish is prepared with various vegetables, a little beef, a fried Egg, and Gochujang (red chili paste). Bibimbapb means as much as “rice stir” or “mix rice”. And this is actually the highlight of this dish: It is unmixed and served, the food must be stirred. Are frequently served with a soup or other side dishes to be eaten with chopsticks.
4. Banchan, or Korean Tapas
Banchan – small Korean delicacies
In Spain, they eat Tapas in Korea Banchan. These small delicacies are served in Korean cuisine, with rice. Banchan is just plain side dishes. And: in addition to the beloved Kimchi, there are a variety of side dishes such as soy beans in sesame oil, cooked spinach with garlic and sesame seeds, radish, cucumbers, carrots, eggplant, mushrooms, roots, tubers – all of course authentic Korean seasoned, usually with sesame oil, toasted sesame seeds and, of course, garlic.
The Korean Tapas in the middle of the table, sharing is a must here. The food is an informal affair, everyone can try everything. Only soup and rice bowl are each passed individually. The main dishes (such as Galbi and Bulgogi) to form the center of the table, the Banchan are placed around the drum. The bowls are empty, they are filled immediately.
5. Korean BBQ
A table-top grill with a lot of supplements. Here, it is not Bulgogi, but a whole piece of meat.
The table grill in Korea is almost as popular as the Kimchi. That is not surprising, because the Koreans love this kind of freshly-prepared meat. The so-called Bulgogi – thinly sliced beef, chicken or pork directly to the onions on the table in a spicy Marinade of pear juice or sugar, soy sauce, garlic, spring, and sesame oil fry. To do this, Korea will be passed on niche side dishes – Banchan -.
6. Galbi – marinated, grilled ribs
Barbecued ribs: In Korea beef, marinated ribs and place on a table grill-roasted
spare ribs are a delicious affair. In this country, the fine will be used to marinated ribs, often from a pig. In Korea, there are beef ribs, called Galbi. These are the onions over night in a Marinade of sugar, soy sauce, spring garlic, and sesame oil. Then cut into bite size pieces and on the table grill fried.
7. Gimbap, or Korean Sushi
Gimbap – Korean Sushi
Who does not like raw fish in Sushi, with Korean Sushi – the so-called Gimbap is a delicious Aalternative offered. Because Gimbap is not made with raw fish, but with Bulgogi – thinly sliced, marinated meat. Meanwhile, Gimbap is a popular snack that is also eaten for lunch. It consists of dried seaweed (Gim) and rice (Bab – boiled rice) as well as Bulgogi, spinach, pickled radish, and omelet.
The Korean Sushi can be filled with different ingredients – for example, fresh sesame leaves, tuna, cheese, fish, eggs, or crab meat. The filled “gim” are rolled and then cut into bite size pieces. Is eaten of course with chopsticks, often Kimchi, and a Dip from Korea is served of chili paste, soy sauce and sesame oil.
In Japan, you know “nori”, in Korea it is “gim”. Dried and salted seaweed sheets. They are fond of eating pure or wrapped with rice, meat and vegetables. If Gim is served as a side dish, is roasted seaweed with sesame oil, sprinkled with salt and cut into small strips, cut.