[I:http://www.naturmeds.info/wp-content/uploads/2010/09/DrKevinJohnston3.jpg]Korean dishes have two noticeable features, one of them is highly spiced flavor and another is the heat due to chilies. Generally, the places where zesty and fiery dishes are all the rage have few shared things. These areas are generally steamy and/or warm regions, geographically, otherwise they used to be the part of a most important spice route centuries ago. Korea is neither tropical nor warm, experiencing a slightly cold environment overall. A surprising thing is that this point has never been the part of spice route.
Lacking any of these traits, Korea is said to have the maximum per capita eating of chilies in the globe. So lets discuss the source of hot and spicy Korean preparations. The chili made its foremost appearance in the region in China in the twelfth century, where it is assumed to have been introduced by the Portuguese. They introduced the Chinese to the sizzling pepper, and from there certain seeds made it from China into Korean cooking culture. Some persons consider that Dutch were the first one to bring in chilies to Korea roughly speaking, in 17th century.
Though chilies are considered as the base of Korean cuisine but earlier than the introduction of chilies as well Korean dishes were highly spiced. Korean dishes use to obtain it’s tanginess from mustard and radishes in olden era however at present chilies are the key ingredient.
Koch’s is probably the most admired varieties of chilies being used in Korean cuisine. This is a extended, finger-like chili, having a smooth body that tapers at the edge. It is mainly similar to the Anaheim or New Mexico chili widely used in the Western dishes.
Koch’s is included in Korean recipes in 3 kinds: coarsely grinded, chili flakes and in fine powder appearance. One of the most admired Korean preparations that make use of coarse chili is kimchi, it is well-liked fermented cabbage dish. The flaked kind of the chili is most often used as a tangy dressing. The smooth form is quite often included to prepare a red hot chili paste renowned as koch’ujang, that is included in nearly each cooked Korean recipe. Although this chili paste can be easily made at house but if you desire you can purchase from any of the Korean market. Besides the fine red spicy chili powder, the paste comprises of barley malt powder, water, sweet rice flour, hot red chili powder, fermented soybean paste, soy sauce, and salt.
Rice and noodles are the chief foods in Korean cooking and seasonal vegetables are fondly included to make Korean dishes. Korean cooking is a perfect mixture of sweet and sour, spicy, bitter and hot flavors. The acceptance of Korean cooking makes it the topmost cuisines of the planet.
For additional details on Korean recipes please go to Korean Recipes. You can also have a peek at some fantastic Thai recipes by visiting Thai Recipes.