Monthly Archives: August 2017

Travel For Great Korean Food

There are many places to travel in California to taste delicious food because of the variety that California presents to its inhabitants. However, if you are looking for great Korean food, you would have to go to the Downtown Los Angeles vicinity. Not only is there a whole little “town” dedicated to the Korean culture and lifestyle, there are many things for everyone to enjoy and to become part of Korea. Here are some great places where you can eat great food in Los Angeles County.

A great place to eat in Rowland Heights is called Ong Ga Nae. This place is a Korean BBQ restaurant, but is not only limited to meat. If you don’t want to spend a lot of money and want to eat to your heart’s content, then you should get the unlimited deal that allows you to eat endlessly for around fifteen dollars. They also have Soon Du Bu Chigae, which is spicy tofu stew, as well as Dwen Jang Chigae, which is bean paste stew.

If you’re looking for a great sushi place, you will have to go to Yuki Yama. Their food is delicious for the price that they offer, which is a $7.95 combo, as well as an all you can eat lunch priced at $23.95. They also have very fresh fish; it tastes so good that it practically melts in your mouth. You really only have to press your tongue against the fish and it dissolves.

This next place isn’t exactly a restaurant, but instead it is a bar. It is called Orange, and you can find it right in Korea Town in the big mall complex. Although their beers and soju and liquors are a little bit overpriced, the food that you can order to accompany it is simply amazing. Not only is it incredibly cheap for it’s size, it also goes perfectly with soju, which is the Korean standard wine.

There are many places you can go to find great Korean restaurants, it’s just up to you to find it. If you ever need help looking for restaurants, there are many sites that can help you locate them.

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The Most Popular Among All Korean Food

Kimchi is the most famous and basic Korean food. Koreans eat Kimchi in almost every meal and every day.

Kimchi is a traditional Korean fermented dish with various vegetables. It is known for the source of nutrients and to help digestion and restraining the growth of harmful bacteria in the intestines. It is an excellent functional food with numerous physiological functions such as having an anti-oxidation and anti-aging function, and anti-cancer effect. Main ingredient such as Baechoo (Chinese cabbage) is good for colorectal cancer and garlic is good for prevention of stomach cancer. In addition, Kimchi can prevent lung cancer because of its high content of beta-carotene. Also spicy ingredient like pepper eliminates nicotine from the surface of the lungs, This is why the US magazine Health named Kimchi in its list of top five “World’s Healthiest Foods” for being rich in vitamins, aiding digestion, and even possibly retarding cancer growth. Its nutritional value and effects have been proved scientifically.

The word “Kimchi” is from Chimchae which means pickled vegetables. Therefore in the broad point of view, all fermented food by pickled can be seen as Kimchi. Nutritionally Kimchi is a food that has low calories and high fibers. Especially vitamin C, beta carotene, B vitamins, calcium, iron, phosphorus, etc. are abundant.

Garlic and red pepper in Kimchi inhibit the activities of bad microorganisms and help to ferment the lactic acid effectively and help to create the various functional materials. Kimchi has lactic acid four times more than dairy product in the market. Specially lactic acid synthesized from vitamin Band amino acids is good for preventing constipation and cancer.

Kimchi also stimulate appetite and is effective for diet and reduce cholesterol in the blood vessels. In addition to that, Kimchi improve immune system because of its anti-oxidant effect.

Kimchi’s composition can be separated into the main vegetable ingredient and the mix of seasonings used to flavor the Kimchi. While the most popular type of Kimchi is the baechoo, many different types exist including regional and seasonal varieties. Popular variants include Ggakddugi which is a Kimchi made with cubed radishes, Pa Kimchi (made with scallions), and Oisobaegi which is a cucumber Kimchi stuffed with hot and spicy seasonings.

The Kimchi Field Museum in Seoul has documented 187 historic and current varieties of Kimchi. As a result of continuous efforts by Government, industry and academy for the industrialization of Kimchi, our traditional fermented food, Kimchi market has rapidly grown to form over 500 billion won worth domestic market. Furthermore, as nearby countries like Japan and China have aggressively advanced into the world’s Kimchi market, the Kimchi market has been diversified. Despite of the multi-dimensional changes in environment of Kimchi market, uniformity of quality, standardization and long-term preservation which are the most important factors in merchandising Kimchi have still remained the same as the old method.

Taste Of Korean Food

I have done some studies on Korean food and here are my findings from Korean food experts.

When asked about the taste of their food, Korean eagerly recite the phrase “Hanguk umsikun sackom, dalkom, maekom hago olkun, tchahtchal, ssubssul, kkosohan masida” – Korean food is pleasantly sour, sweet, hot, burning hot, salt, bitter and nutty.

Sourness derives mainly from grain vinegar, herbs, and certain fruits. From honey, grain syrup (before sugar was widely used in Korea), and fruits like pears and jujube comes its sweetness (dolkom).

Sweet and spicy hotness (maekom) gives the food its aggressive exuberance originating from Korean hot peppers. “Deliciously burning hot” (olkunham) is the ultimate expression of delight for Korean hot pepper (afioionados), signifying a spiciness so explosive it can make the diner breaks into a sweat.

Soy sauce or other salty seasoning gives the right touch of salt (tchabtchalham).

The agreeable bitterness (ssubssulham) comes from ginger, ginseng, berries, seeds and certain vegetable and herbs

Nuttiness (kkosoham) comes from a variety of indigenous nuts and seeds including pine nuts, chestnuts, walnuts, gingko nuts, sunflower seeds, pumpkin seeds, and sesame seeds.

These combinations of food taste have certainly made Korean dish very unique and delicious.
Korean cooking is characterized by thick, warming soups and stews, pickled vegetable (Kim Chi) and a fondness for beef.

The following recipe is one of Korean best known and best loved of Korean’s native dishes.

Stir Fried Korean Beef Strips (Kogi Bokkeum)

Ingredient:

350g to 450g lean tender flank or sirloin steak.

Bulgogi Marinade:

1. Ground black pepper or dried red pepper flakes or ground red pepper to taste.

2. 4 tablespoons reduced sodium soy sauce.

3. 2 tablespoons sul (Korean rice wine).

4. 1 tablespoon sesame oil.

5. 1 tablespoon sugar.

6. 1 green onion (scallion, thinly sliced).

7. 2 large cloves garlic, crushed.

8. 3 cm fresh ginger-peeled and finely chopped or grated.

Method:

1. Cut the meat across the grain into pieces ¾ cm thick then into 5x 2 1/2 cm pieces.

2. Combine the marinade ingredients in a bowl. Stir to dissolve sugar. Add the beef strips and mix well to coat all sided. Cover and marinate for 2 hours.

3. Heat wok over high temperature and pour in 2 tablespoons of oil.

4. Add the marinated beef strips along with 2 tablespoons of bulgogi marinade.

5. Stir-fry quickly about 2 minutes until the meat is browned on both sides. Do not overcook.

6. Garnish the dish with some toasted white sesame seeds.

7. Serve together with hot steamed rice and other Korean dishes such as Kim Chi and soup.