UNTIL I CAN GET TO KOREA….
This Spring finds me with a new fascination for the healthy cuisine of Korea.
If you follow my blog, you may have noticed that I recently had a heart episode.
The doctor’s directive was “ eat closer to a Vegan diet”. My first thought was that it sounded a little boring, but after diving into Korean cuisine, that couldn’t be further from the truth.
The robust flavors and fermentation techniques prevalent in this traditional cuisine are defined by a “golden ratio” of 7 to 3, or vegetables to meats and carbs. So really very vegetable forward.
Rice, soup and sides are supported by fermented sides and pastes like kimchi, a popular side dish (made with chili and cabbage) and gochujang, which is a fermented red chili paste that brings a ton of flavor to the party.
Cooking like you live in Seoul, doesn’t require too much special equipment, but a rice cooker is a plus.
Another great dish to begin with is Kimchi. It takes a while to get the fermented result, but in the mean while learn how to make a Korean rice bowl, or Bibimbap, with its wonderful array of vegetables.
Nothing tops off Bibimbap like the umami filled spicy and piquant Gochujang. Making this sauce is a right of Spring in Korea.
Follow me over to Seasonal Recipes for the recipe!
