[I:http://www.naturmeds.info/wp-content/uploads/2010/09/KwanSun3.jpg]Korean preparations are well-known for it’s highly spiced flavor and spicy tastes. Mostly, the places where hot and spicy preparations are all the rage have some common things. These areas are usually humid and/or hot regions, geographically, or else they used to be the part of a most important spice route in olden times. On the contrary Korea is overall a different place, normally cold weather prevails in this region. Nor it is ever been on a major spice route.
Lacking any of these traits, Korea is said to have the record per capita eating of chilies in the planet. Ever wondered that how did this Korean adoration of hot and spicy eating come about? During twelfth century, Chinese cooking was introduced to chilies by the Natives of portugal. They introduced the Chinese to the hot pepper, and from there some seeds handed from China into Korean hands. Few people believe that Dutch had been the first one to introduce chilies to Korea roughly speaking, in 17th century.
Even before the arrival of the chili, Korea was already preparing dishes that was spicy. The pungency of Korean food came from the utilization of mustard plant and radishes in dishes, that , along with chilies, even now exists.
Koch’s is probably the most admired kinds of chilies being used in Korean dishes. This category of chili have usually finger-like appearance as well as a glossy body. It is known to be akin to the kinds of chili eaten in western recipes namely Anaheim or New Mexico variety.
Koch’s is included in Korean recipes in three forms: roughly grinded, chili flakes and in fine powder appearance. One of the most admired Korean dishes 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. Finely minced chili powder is used to make a prominent Korean chili paste called koch’ujang’, it is the most necessary ingredient in almost all Korean dishes. It is a complex paste that is usually ready in the house, but can be without difficulty found in Korean and Asian markets. Not just red chili powder is used to prepare this chili paste however other ingredients such as rice flour, barley powder along with salt and soy sauce creates this piquant and spicy paste.
Besides chili paste, noodles, rice with tofu and seasonal vegetables are the additional main food items included in Korean recipes. Sweet, spicy, sour, bitter and peppery flavors are the main tastes in Korean recipes. The elaborated Korean food make Korean dishes admired worldwide.
For more information on Korean recipes please visit Korean Food. You may also take a peek at some awesome Thai cuisines by clicking Thai Recipes.