I noticed that you cook and feature a lot of Korean cuisine on your blog. You may have been asked this question before, but is there a particular reason why? I’m Korean and I love seeing all of the Korean dishes you cook! I’ll admit that I feel a bit ashamed that I haven’t made a concerted effort to learn how to properly cook Korean dishes myself : /
I think the main reason is because all the ingredients are accessible to me. Korean dishes rely heavily on vegetables and seafood for its flavor and we have that in abundance and so it’s not difficult to procure them. The fermented sauces and paste were a challenge at first but that is only because I live in a very “local-influenced” city - Chinese and Indonesian sauces rule the shelves here.
If you look at Korean dishes ranging from the basic street-food tteokbokki to the more elaborate buldak, they have the same base sauce ingredients: gochujang, gochugaru, soy sauce, garlic - it’s the way they play with ratio that makes up the final flavor of the dish. You’ll find that the dishes taste similar but not quite the same, and I find that to be nothing short of genius.
3. Meat vs. Seafood:
I’m not big on eating meat, I much prefer seafood so that ties in very nicely with Korean dishes. There’s also the issue of the Kosher or Halal-ness of a dish (all seafood, except maybe sea-snakes if I’m not mistaken, are Halal) which is a sort of dietary restrictions on Muslims like myself. We can’t consume alcohol so that rules out a lot of Japanese dishes, and we can’t consume meat that was not butchered in the Halal way so eating meat abroad is a wary subject. With Korean dishes I find it’s easier to distinguish the food that we can and cannot consume.
I won’t go on to say about the health values since that’s pretty much obvious and it’s not really an argumentative point since any cuisine can be made healthy should you wish to make the changes. I hope this answers your question!
: dishes in the photoset: bibimbap, kongnamul-bap, jjolmyeon, dakjjim.