Flavors
of Asia
|
|
Of all the cuisines of Asia, Korean cooking is more like Midwestern fare than any of the others. Beef, cabbage, potatoes, hot dishes, barbecues and hearty soups are some of the mainstays of both cuisines. "Although the main meat of China is pork, and Japan's mainstay is fish, beef is Korea's favorite entrée," writes Karen Hulene Bartell in her newest cookbook The Best of Korean Cuisine published by Hippocrene Books, Inc. "Barbecued beef, short ribs, shish kabobs, ground beef, boiled beef, dried beef, beef organs, and chopped raw beef are all popular Korean dishes," she continues. But, Korean food has its own distinct qualities including the use of medicinal herbs in cooking. From Sol-nal (New Year's Day and the beginning of spring February 1 this year) to the end of the Winter season, Koreans celebrate each month in culinary style, Bartell takes a culinary trip through the lunar year with 100 recipes and information on holidays, zodiac signs and age-old traditions. She opens with a menu for Sol-nal filled with a menu of lucky foods. Rice Cake and Dumpling Soup, Pickled Stuffed Cucumber, Grilled Spiced Fish, Cellophane Noodles and Shiitake Mushrooms, and Tangerine Segments and Apple Slices are just a few of the 13 courses in this New Year's Brunch. The Taeborum dinner (first full moon February 16 this year) features the Korean Nine-section Dish and includes Five-grain Rice, Spicy Crab Soup and Sweet Rice. Bartell includes wedding celebrations, Korean Valentine's Day (Chilwol-chilsuk), Jungyang in October, Kimchi Holiday in November and Tong-ji the winter solstice of December. On this special occasion, a bubbling hot pot is served to let diners cook their own dinner. Along with the Hot Pot recipe, Bartell includes two dipping sauces one hot and one sweet of typical Korean contrasts. What better way to spend a cold winter's night than sitting around a steaming pot of broth dipping meat, fish and vegetable pieces into it and than the sauces. One of the most elegant dishes is Kujulpan, the nine-section platter filled with meat and vegetable fillings for Korean pancakes. Ideal for a cocktail hour, the tiny 3" pancakes are Korea's version of tacos and hold the diner's selection of ingredients and condiments. Look for dishes with the word yak and you will find medicinal plants as part of the ingredients. Bartell offers one Korean favorite, Yak bap (Sweet Rice) filled with chestnuts, dates, raisins and pine nuts. Another, Samgye-tang, is a tureen of capon with ginseng, jujubes (Korean dates) and sesame seeds. From Taro Soup to Rice Cakes Bartell offers easy-to-follow recipes using ingredients available at local Asian markets. The book's hardcover price is $22.50 at your local bookstore or $15.75 at www.ecookbooks.com (Jessica's Biscuit 800-878-4264) or www.amazon.com. Jal mok kessum nida! (Reprinted from Asian Pages 2/1/03) |
All rights reserved.