![]() The smell of sesame oil wafting up from a hot bowl of something delicious at the end of the day makes me feel like whatever I went through that day was all worth it. When I discovered Korean cooking, I felt that I had found the foods I was meant to cook. I've been cooking almost exclusively Korean foods for nearly three years. Those methods retain the beautiful color and fresh taste of the vegetables. I got my bland-meat-and-potatoes-loving dad to eat tofu and dried squid!īeing from the southern US, I grew up eating vegetables that were boiled/overcooked, deep-fried, or drowned in Ranch dressing, so I find it refreshing that many Korean vegetable dishes are only lightly stir-fried or blanched before being seasoned. I've been able to get my family to expand their palates by cooking Korean for them. I don't think I've ever tried a Korean dish I didn't like (I take that back- plain 미역국 without beef was not great). The flavors in Korean dishes are so well-balanced. Asiana Garden in Memphis, TN is the kind of restaurant I wish existed in every town. The most popular kind of Korean restaurant seems to be "K-BBQ" type places, but I hope that eventually we'll see restaurants offering a wider variety of dishes. ![]() Most bigger cities have Korean restaurants by now, I think. I think Korean food is steadily becoming more and more popular in the US. The nearest Korean market is about 70 miles from my hometown, but I go there about twice a month for ingredients. It's hard to find Korean restaurants where I live, which is why I make it myself at home.
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