Korean Attn, AmyF

[Guest guest]

In a message dated 3/30/2006 6:14:51 P.M. Eastern Standard Time,

greatyoga writes:

 

This list looks pretty extensive. What kinds of spices do they use that are

different from other countries?

 

 

paging through, here is what I spot:

soy or tamari

sesame oil,

garlic

sesame seed

green onion

rice wine

sweet rice wine (don't know if there is a difference) Mirin is what I

usually use.

vinegar

horseradish

ginger

red pepper

hot red bean paste & powder

seaweed

sweet rice flour sauce

oyster sauce

ginger root juice

pitted jujubes (???)

 

Other than that all pretty standard. AmyF

 

 

 

[Guest guest]

Amy,

 

This list looks pretty extensive. What kinds of spices do they use that are

different from other countries? I know that Thai uses a lot of lemongrass,

cilantro and basil.Like you said, different types of chilis and pastes are used

in different countries.

 

Thanks

GB

 

Korean Attn, AmyF

 

 

In a message dated 3/30/2006 6:09:57 A.M. Eastern Standard Time,

greatyoga writes:

 

How does it differ from other East Asian cuisines?

 

 

not sure about the technical answer for this part. Their spices are

different from others I am familiar with, red chile powder/paste being

used quite

often. but I don't know what chile they use.

Kimchee is what I am most familiar with. I have recipes I make often

for 3

different types, one is with bok choy, one is made with Diakon radish,

one with

cucumber. I am fortunate to have on 'long term loan' the Korean

cooking

staple 'Korean Cooking For You' by Moon Ja Yoon (now out of print, I

have it on

loan from my mom's Korean neighbor who doesn't cook anything, Korean

or

other).

 

Skimming through the book, I see: (Korean name first, her English name

after

in parenthesis)

~Goo Joel Pan (stir fry vegetables with pancake)

~Sue Jae Bee (dumpling soup) (has myul chi [dried fish to make stock]

in it

but you could substitute vegetable stock for it)

~Bee Bim Bob (rice with vegetables & meat, but you obviously could

sub. or leave out) In it are bean sprouts, zucchini, moo (white radish),

spinach, egg

garnish. All seasoned differently.

~Kim Bob (rice sandwich) which is basically the California roll I

posted a

while ago

~Bok Eum Bob (fried rice) ypu could easily make vegetarian.

Lots of fresh vegetables included in this.

~4 kinds of kimchee

~Kim Ku Yee (seasoned seaweed with sesame oil) doesn't look very

filling)

~To-Fu Bok Eum (Stir fry tofu with hot sauce)

~To-Fu Jo Rim (seasoned tofu)

~To-Fu Doen Jang Chi Gai (tofu with soybean paste)

~Kong Na Mul (soybean sprouts) I've been meaning to make this, its

yummy

~Sook Ju Na Mul (mung bean sprouts)

~Moo Na Mul (radishes)

~Si Gum Chi Na Mul (spinach)

~Ho Bak Na Mul (zucchini, this stuff is awesome!)

~Sinsunlo (fancy fire pot with a combination of foods) easily adapted

to

vegetarian

~Chop Chae (mixed vegetables with noodles)

~Ja Jang Myun (noodles with soybean paste sauce)

~Ko Choo Jeon (stuffed green pepper)

Bean Dae Duk (mung bean pancake) calls for pork but looking at the

recipe I

think you could easily sub tofu

And there are 4 desserts & 2 punches, but I have to go get ready for

school/work. If any interest anyone let me know, I'll type them in as I

have time.

AmyF

 

 

 

 

 

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