Wednesday, October 14, 2009

A Korean Connection

This evening I had the privilege of dining on a home-cooked Korean meal. I've never eaten Korean food and was excited to taste a meal prepared by one of my good friends who is studying at K-State from Korea. She said the meal she prepared was very similiar to food her mother would make as an everyday meal.

Right from the get-go I knew I was going to love this meal. Check out this incredible jar of Kimchi. Nearly 8 lbs of spicy cabbage. The label said it contained Chinese cabbage, radishes, water, salt, onion, red pepper, garlic, spices, fish sauce and salted shrimp. What's fish sauce? I think I need to eat more Kimchi in order to fully apreciate the flavors and texture.

Next we had a soup made with fermented red bean paste, zucchini, red pepper, tofu and oysters. The oysters were soft and lovely. After eating this soup I feel that everything should be fermented.

Black paper! Actually, it's seaweed paper. It's cut into squares and we ate it by using the chopsticks to fold it around rice to resemble a rice/seaweed roll-thing. Probably my favorite part about the meal. Between the seaweed paper and rice there was this great crunchy/chewy texture.

She made an onion and egg roll/omlete. The tofu was pan seared and covered in a sauce. I'm not certain exactly what was in the sauce, but I know it contained onions...

For dessert she made chia tea. Now, I realize chia tea isn't exactly Korean, but it's still international so it qualifies for this meal.

For our next meal, I'm responsible for cooking something "American". We actually spent quite a bit of time trying to figure out what that meant. So far I haven't decided on anything. Ideas?

1 comment:

  1. Here in argentina everyone thinks we just eat burgers in america. BBQ or old fashioned thanksgiving style is more american for my mind though.