Delights of Different Asian Cuisines

People all over the world have gotten to know more about the rich and varied cultures of Asia, thanks to the spread of the Internet and the migration of Asians throughout the world. If you’d like to explore the cuisines of three major Asian countries, here’s a brief.

Chinese

China is one of the world’s largest countries, both in geographic area and population. As with many large countries, each region within its boundaries has its own food specialties. However, typical Chinese cuisine will often contain noodles or rice and a complementary dish with vegetables, meat or fish. Chicken and fish are popular meat sources. Food is usually served in small, bite-sized pieces that can easily be picked up with chopsticks. Chinese food is served in large, communal portions. Each diner is given a bowl of rice and everyone picks food from the communal dishes with chopsticks or other utensils.

Authentic Chinese food, as opposed to Chinese-American food, also is known for its lavish use of spices. Two of its regions, Hunan and Sichuan, are especially noted for their small but fiery red peppers, used in sauces. Two regions, Canton on the mainland opposite Hong Kong and Shanghai on the northern coast, are noted for the excellence and abundance of their fresh seafood dishes.

Korean

Moving southeastward from China, Korea has a cuisine that is distinct from its larger neighbors. Korean food is distinguished by its use of certain spices: red peppers, garlic, onions, ginger, mustard, sesame, and bean paste. Chili paste is another favorite flavoring, and often is served as a table sauce so that diners may add more to their taste. Koreans also favor fermented foods such as the popular pickled cabbage dish, kimchi.

The Korean barbecue cooking method known as pulgoki has become popular in many parts of the world. Meats cooked in this way are usually coated with a basic sauce of soy sauce, sesame oil, garlic, and sugar. The addition of other seasonings distinguishes one region from another, and sometimes one cook from another. Korea’s location on a peninsula gives it access to the Yellow Sea, the Sea of Japan and the Pacific Ocean. Consequently a large part of Korean cuisine includes seafood. Small dried sardines, dried cuttlefish and seaweed often are found in Korean dishes.

Japanese

The Japanese have been seafaring people for hundreds of years. Because of this widely available resource, Japanese chefs have raised the preparation of sushi, or raw fish, to a fine art. Japanese meals typically include a bowl of rice, soup, vegetables and fish, chosen from a variety such as squid, octopus, eel, clams, and other seafood. Japanese flavors are often subtle, but there are surprising standouts such as wasabi, a spicy cucumber that can be added to dishes or used as a sauce on its own. Other common Japanese seasonings include rice vinegar, mirin, miso, sake, and soy sauce. Seaweed, ginger, mushrooms and beans are used to flavor both rice and soup.

Where Chinese portions emphasize community, Japanese table settings stress aesthetics. Food often is served in many different bowls containing small portions presented in a highly stylized manner. The thoughtful selection of dishes and their arrangement on the table are considered as important to the dining experience as the food itself. Japanese cooking is eaten with chopsticks or flatware, depending upon the food.

Korean Ramen Noodles Are Becoming Popular

Korean Instant Ramen are usually known as Ramyeon noodles, and they do have some unique characteristics that set them apart from typical Ramen Noodles. For example, these sorts of instant noodle mixtures often contain more seasonings than ordinary Ramen… spicy oils and powders, flavored with chili and garlic, are the norm. This particular flavor composition is very popular in Korea…on Korean Instant Ramen Noodle packets, the words Kimchi or Kim Chee will indicate the presence of this unique (and very Korean) spicy, garlicky flavor. They pack a punch

Often, Kimchi Korean noodles pack quite a punch. flavor-wise; they have a lot more “heat” than some people might expect. However, there are many different brands of Korean Instant Ramen Noodles, so it is possible to find just the right level of spice for your own personal tastes and palate. For those who enjoy bold flavors and strong tastes, these noodles may offer a more pleasurable eating experience than their blander Ramen Noodle counterparts. Some Korean Instant Ramen come with vegetable packets for even more texture and flavor. In some cases, a packet of Korean noodles may contain as many as four flavoring packets, versus a single flavoring packet for non-Korean Ramen Noodles.

Variety: Korean Instant Ramen Noodles may also have different textures of noodles; these may range from thin, translucent noodles (these are similar to typical Ramen) to thicker, more substantial noodle types. The brand you choose will dictate which type of noodles you receive – generally, you will be able to tell from the package photo exactly what you will be getting. It’s fun to experiment with different textures of noodles when exploring the world of Korean cuisine through these quick-to-prepare and inexpensive noodle snacks.

Dress them up: To add more nutrition to your Korean Instant Ramen Noodles, consider some delicious extras, such as thinly-sliced onions, mushrooms or peppers. Chopped spinach (or other chopped greens) will also add vitamins and minerals to your noodle bowl. Seafood, poultry, pork, beef, tofu and seitan are other amazing choices that will give you a welcome serving of protein to balance out the carbohydrates in these instant Noodles. To add more spice, choose fresh Kimchi sauce or another spicy Korean condiment to pour on your cooked noodles.

Quick and Easy: Typically, instant Noodles of the Korean style are prepared just as regular instant Noodles would be; however, there will be added steps as you put the various flavor packets into your noodles. To get the best results, cook your noodles in a couple of cups of boiling water, for about three minutes; then, remove your pot from heat and stir in the flavorings. Pour the finished noodles into a wide, large bowl and eat with chopsticks or a tablespoon. If you don’t enjoy slurping your noodles, break them down before adding them to the boiling water – this way, they’ll already be in convenient, easy-to-eat bite-sized pieces.

What Do You Mean by Food Tourism?

Food and tourism play a major part in the new experience economy. Food is a key part of all cultures, a major element of global intangible heritage and an increasingly important attraction for tourists. The linkages between food and tourism also provide a platform for local economic development, and food experiences help to brand and market destinations, as well as supporting the local culture that is so attractive to tourists.

Food tourism is exploring foods of different places be it near or far from your usual place of residence. It includes the food carts and street vendors as much as the locals-only (gastro) pubs, dramatic wineries, or one-of-a-kind restaurants. It is a unique types of tourism popular all around the world. In recent years food tourism has grown considerably becoming one of the most dynamic and creative kinds of tourism. There is something for everyone in the food tourism industry.

Food tourism not only mean travelling far to try some exquisite dish. But one travelling near your region or neighborhood to enjoy already tried and tested recipes or to travel in search of new and special cuisine is also considered as food tourism. It helps in promoting and catering the local products and their marketing as well, provides job to local chef, allow local communities to generate income and employment. Many countries are promoting their countries cuisine through food tourism. Malaysia, Moscow, Spain, Korea, Kazakhstan, Georgia, Egypt, Brazil, Azerbaijan are some famous food destination of the world. These countries are successful to attract the admiration of visiting guests with their art of combining foods and seasoning, rituals of preparing it. France is a country that has been strongly associated with culinary tourism with both international visitors as well as French citizens traveling to different parts of the country to sample local foods and wine

there a lot of weird ways to meet chicks

These days there a lot of weird ways to meet chicks, and today I want to look at three of them. The first, is meeting women on websites like Facebook and twitter. I never thought anybody would use websites like these to try to get a date, but apparently I was wrong. I think that these are really weird places to meet women because I find these websites depressing and weird. I could be wrong but every time I’m on Facebook I just hear a lot of people complaining and trying to look cool to impress their Internet buddies. It hardly seems like a good place to meet someone worth dating.The second weird place to meet chicks is at the bowling alley. I never thought there were any decent women at bowling alleys because all of the women at the bowling alley by my house look like drug addicts without any teeth. But from what I hear there a lot of guys who go to the bowling alley specifically to meet women. I guess that in other parts of the country there must be cute girls hanging around who like to go bowling. Maybe I need to move to one of these places.And that brings us to the third and final weird place to meet women, the zoo. I always thought that the only people who went to zoos where families, couples and children on class field trips. But, as it turns out many people are now looking at zoos as the new hot place to get a date. This is actually kind of cool because I love visit so I’d be happy to go there anyways, and if I happen to meet a woman well on their all the better. My favorite part of the zoo is the monkey house because I think monkeys are absolutely adorable. They can be a little but stinky at times, but I forgive them because they’re just so darn cute. In fact, I like monkeys so much that I one time I thought about eating a job at the zoo so that I could spend more time hanging out with the monkeys and feeding them bananas. Now that I have discovered that the zoo is a good place to meet women I may actually look into this line of work.

All About Bulgogi – Korean Beef

Bulgogi is popular Korean dish that is enjoyed by many all around the world. The word bulgogi is derived from two Korean words; bul means fire and gogi is the Korean term for meat. So a direct translation to bulgogi is fire meat. While Bulgogi sauce can be made spicy and hot, the fire refers to the cooking method, as it’s usually cooking over an open flame. Bulgogi is usually made with sirloin and other types of Korean beef, but sometimes it can be made with chicken (dak bulgogi) or pork (dwaeji bulgogi). The meat is then marinated in a bulgogi sauce that can differ by region.

In ancient times, bulgogi was a meal for the king, especially during the Joseon Dynasty. The origins of bulgogi and bulgogi sauce are not quite clear, but many believe that it started in 37 BC-688 AD during the Gorguryeo era. Research shows that this dish used to be called maekjeok and the Korean beef was grilled on a skewer. During the Joseon Dynasty, bulgogi went by the name of neobiari, which translated, to thinly spread. So while there have been slight changes in names and cooking techniques throughout the century, bulgogi meat and bulgogi is a recipe as old as time.

Traditional bulgogi sauce is made with garlic, sugar, sesame oil and soy sauce. Other recipes for bulgogi sauce may use the ingredients of Asian pears, rice wine, honey and soy bean paste. What makes bulgogi sauce and the meal itself so popular is that it’s extremely versatile and can be made in a lot different ways. The purpose of the sauce is to be made as a marinade. This marinade adds extreme flavour and tenderness to the Korean beef.

Some people add onions and green peppers to the dish. A traditional dish will come with thin lettuce or sesame leaves, that diners will use to wrap the cooked bulgogi in. Others like to add bulgogi on top of rice. In modern South Korea there are dipping sauces that can be added to the meal. Peanut sauce is a popular choice amongst the younger generations. Dipping sauces can range from sweet to hot. Some people compare bulgogi to the taste of teriyaki, however for me they are totally different, and the taste of bulgogi is simply fantastic Being that it’s a quick and easy meal, it can be eaten as a meal, appetizer or snack. There are no set times to where Koreans enjoy a meal of bulgogi. In South Korea, you can find fast-food bulgogi burgers, made with bulgogi sauce.

Strange Korean Foods: Pig Guts Soup

Having spent the better part of five years in Korea you can believe I’ve eaten plenty of strange Korean foods.

Live octopus? Sure. Tube worm? You bet. Pickled jellyfish? Delicious.

These are all fine examples of curious Korean cuisine and worth a try if you find yourself in the Land of Morning Calm. Granted, they may not be as accessible as, say, a hamburger or fried chicken, but they’re lots more interesting!

If you’re looking for a more adventurous meal let me recommend one of my favorite strange Korean foods.

Pig Guts Soup

Chances are even if you know next to nothing about Korean food you’ve at least heard of kimchi and Korean barbecue. Both are deserving of their fame and a definite treat for the taste buds.

Korean barbecue is particularly delicious: Imagine meaty cuts of pig that fall somewhere between pork chops and bacon in taste and consistency grilled right at your table. A fabulous foody experience.

But after you’ve butchered a pig for barbecuing there’s still plenty of meat leftover. From the hooves to Wilbur’s inner-workings, you’ve got lots of good eating still to do.

Koreans are big on making the most of every pig they butcher and nowhere is that more evident than in a bowl of pig guts soup.

When you dig into this strange Korean food you’ll find discover a bounty of pig intestine, liver, and bits of pork. It is quite literally a bowl of pig guts.

How does it taste? Well, the flavor isn’t as strong as you’d probably imagine, although every time I’ve enjoyed this dish there is the faintest aftertaste of manure.

It isn’t overpowering, mind you, but it’ unmistakably there. I suppose that shouldn’t come as a shock. I mean, you are after all eating a pig’s digestive track.

Like a lot of Korean cuisine you can choose to spice up pig guts soup with red pepper paste. A dollop of this ubiquitous condiment gives the dish some kick and helps to mask the aftertaste.

A Piggy’s Tale

Traditionally, pig guts soup was most popular amongst peasants, farmers, and laborers. It still has a reputation as “peasant food”.

This plebeian history tends to be reflected in the clientele scarfing down pig guts soup today. A typical restaurant serving the stuff will offer a good cross-section of low-income Korean society: poor college students, gritty blue collar types, factory workers, and folks who enjoy life’s simpler pleasures.

A bowl of pig guts soup will run you about 6,000 won at most restaurants. You won’t need to break the piggy bank to enjoy it. In addition to an affordable price, this strange Korean food does a good job of keeping you full.

I’m not sure if intestines are just very filling, but after a bowl of pig guts soup I’m set for hours.

Pass the Pig Guts Soup

If you’re up for this culinary adventure pig guts soup is easy to find throughout Korea. Just look for “naeg jeong mari guk bap” on the menu and prepare for the local’s eyes to bug when you place your order.

How to Make Korean Potato Salad

Although potato salad is a widely known dish, many people don’t know that potato salad is becoming widely popular in the Asian community, especially Korea. However, the Korean version of the potato salad is a bit different. In the Korean version, we add ham, which we normally don’t see in a side dish, as well as cucumbers and fruits, like apples and raisins. It’s a very simple recipe that takes hardly any cooking. Here’s how you make this delicious side dish.

What you’ll need are: potatoes, a couple eggs, carrots, cucumbers, onions, ham, mayonnaise, apples, and raisins.

First, boil the potatoes until they become tender. Then cut them into bite size pieces. Let these sit on the side for a while.

While you are boiling the potatoes, boil the eggs with them. After the eggs are boiled, cut them into bite sized pieces as well.

Next, we will have to prepare the other ingredients. Cut the cucumbers, onions, and carrots into small pieces so that it doesn’t overpower the dish too much. After cutting these, cut up the apples into bite sized pieces.

Now, it’s time to mix all the ingredients together. Put all the ingredients in one bowl, and little by little, add the mayonnaise while you continue to mix. Do not worry if the potatoes end up getting mashed. This only gives it texture and most of the time, people prefer having the potatoes a bit mashed up.

Continue mixing until everything is uniform.

You have just completed making one of the easiest recipes in the Korean cookbook. Not only is this dish delicious, it’s also good for you because of all the fruits and vegetables. Enjoy!

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Korean Fish Recipes

Korean cuisine is based on noodles, rice, meats, vegetables and tofu, although there are also some famous fish recipes. A traditional meal in Korea is steamed short-grain rice with lots of different side dishes. Common ingredients in this cuisine include soy sauce, garlic, salt, sesame oil, fermented bean paste, pepper, ginger and fermented red chili paste. The recipes vary by province and a lot of regional dishes now have national fame.

Meat used to be obtained by fishing and hunting and it was eaten in stews or soups or roasted at this time. People who lived nearer to the sea would have eaten more fish. Shellfish and seafood have always been very popular in Korea and commoners lived on a diet of shellfish and fish like clams, oysters, shrimp, loach, and abalone. Hogs and sheep were reserved for the upper class.

Saltwater fish and fresh ones are both popular there and they might be grilled, broiled, served, served raw or added to stews and soups. Mackerel, croaker, Pacific herring, and hairtail are well loved and smaller fish, squid, shrimp and more can be salted and dried.

Fish is grilled in fillets or whole and it is often dried naturally so it can be stored or shipped. Anchovies and yellow corvina feature in Korean dishes and soup stocks are sometimes made from kelp and dried anchovies. Shellfish are added to broth, eaten raw with a vinegar condiment, or used in other dishes. Salted baby shrimp are used for seasoning and bigger ones are grilled or dried. Squid, octopus, and cuttlefish are examples of mollusks, which are enjoyed there.

How To Make Braised Halibut

Koreans enjoy braising food and you can use any firm-fleshed fish for the following recipe, such as red snapper, cod, or striped bass. You might like to add red pepper paste to the sauce if you prefer a spicier flavor. This recipe serves four people.

What You Need:

2 lbs halibut
1/2 sliced white onion
1 Korean radish, in 1/2 inch thick 1 inch rectangles
The green part only of 5 scallions, in 1 inch pieces
Vegetable oil

For The Sauce:

3 cups water
3 thinly sliced garlic cloves
2 teaspoons sesame oil
2 tablespoons chili pepper flakes
1 tablespoon white sugar
1 thinly sliced piece of fresh ginger
1/4 cup soy sauce
1 tablespoon rice wine
1 hot red Korean pepper, in 1/2 inch pieces

How To Make It:

Combine the sauce ingredients. Coat the bottom of a big pot with oil and heat it over a moderately high heat. Add the onion and radish and pour in the sauce ingredients. Bring the mixture to a boil. Put the halibut on top of the vegetables and braise it, in the sauce.

Simmer the dish for about fifteen minutes or until the radish is tender. Baste the fish often but try not to disturb it much while it cooks. Add the green onions a couple of minutes before the end of the cooking time.

Korean Recipes and Cuisine

Korean food is based on noodles, rices, meat, vegetables and tofu (known in Korea as “dubu”). Meals are usually served with many side dishes (“banchan”), as well as steamed rice, soup and kimchi (fermented vegetables, most often cabbage but sometimes cucumber or radish). Spices and seasonings are widely used, including doenjang (fermented soybean paste), garlic, ginger, gochujang (red chili paste), salt and soy sauce.

Some popular Korean dishes include:

– Gamjatang – A spicy soup made using pork spine, potatoes and other vegetables, and green onions, hot peppers and sesame seeds.

– Kimchi jjigae – A soup made using kimchi, pork and tofu.

– Kongnamul-guk – A soup made from soybean sprouts.

– Jeongol – A stew made using seafood and vegetables.

– Maeuntang – Hot and spicy fish soup.

– Bulgogi – Literally translated from Korean, Bulgogi means “fire meat”. The dish consists of beef, shredded or thinly sliced, then cooked on a grill. Other meats may be substitued to create variations: chicken (“dak bulgogi”), pork (“dweji bulgogi”), or squid (“ojingeo bulgogi”).

– Galbi (or Kalbi) – Beef or pork ribs cooked on charcoal.

– Dakgalbi – Similar to galbi, but using seasoned chicken.

– Jokbal – Pig’s trotters cooked in soy sauce and spices, deboned, and served with a shrimp sauce.

– Samgyeopsal – Pork belly (similar to bacon), flavored and seasoned with garlic, sesame oil and salt, cooked on a grill. Slices of meat are placed inside lettuce or another leafy vegetable, along with cooked rice and ssamjang (a spicy paste). Green chillies, slices of raw garlic dipped in ssamjang and spring onion salad, are common accompaniments.

– Makchang – Grilled pork intestines, somewhat similar to chitterlings.

– Hoe – Thinly sliced raw fish, similar to Japanese cuisine’s sashimi. The fish is usually dipped in a sauce, either chogochujang which is a sauce made from gochujang (red chili paste), or wasabi sauce, then wrapped in green leaves, and served on a bed of dangmyeon (cellophane noodles).

– Yukhoe – Raw beef, topped with a raw egg yolk, and seasoned with black pepper, garlic, gochujang (red chili paste), green onion, nashi pear, sesame seed and sesame oil, soy sauce and sugar.

– Sannakji – A small octopus, cut in pieces, lightly seasoned and served. The octopus pieces are usually still moving on the plate when the dish is served!

– Japchae – Boiled potato noodles with spinach, beef, onion and carrots.

– Kalguksu – Boiled flat noodles, usually in a broth containing anchovies and zucchini (courgettes).

– Kongnamul-bap – Soybean sprouts served over rice.

– Ramyeon – The Korean version of Japanese ramen noodles. Spicy and cooked with meat and vegetables.

– Gujeolpan – Literally translated from Korean, Guljoelpan means “dish of nine dishes”. This is a very elaborate meal, traditionally eaten by Korean nobility, which is served on a special plate divided into eight octagonal side sections, each containing meats and vegetables of a different type and color, and a ninth center section containing small pancakes.

– Tteok – A sweet dessert made from glutinous rice flour – there are hundreds of different variations.

By S. Tanna. Originally published at http://www.recipesmaniac.com/cook_korean.php – visit this site for more information, photographs and cook books.

Carrot Salad Recipe: Russian-Korean Carrot Salad (A Vegan Recipe)

Here is a very simple and easy carrot salad that you can throw together at the last minute and take to that potluck party. Or if you find yourself with too many people showing up for a meal and need more food, this can round out your selection. Carrots are cheap and nutritious, and even kids like them. Here is my vegan recipe for Russian-Korean Carrot Salad.

There’s an amusing story behind this recipe. Several years ago, our family took a trip together. My siblings, parents, and two of my mother’s sisters all journeyed abroad on a cruise of the Scandinavian area of the world, to countries like Norway, Sweden, and Finland.

One of the stops was in Russia, where we took a personal tour that included lunch in a Russian family’s house. I know that the best food is often home-cooked food, so I was excitedly anticipating this part of our trip.

The woman and her son lived in their small apartment. She cooked us a delicious meal of borscht, blini with caviar, and other things I have since forgotten about. She was also kind enough to specially make some borscht for me, without the beef broth, and a carrot salad without animal ingredients, so I’d have enough to eat.

I loved both dishes, and the salad was unusual enough, that I asked if I could have the recipe. She took me into her kitchen and dug a box out of the garbage can. She had used a mix! Even more interesting, the mix was from Korea. I recognized the Hangul on the label.

I was able to write down the ingredients and come home to develop a reasonable facsimile of the salad. It is always well received at potlucks and blends well with any type of food. Here’s the recipe:

Russian-Korean Carrot Salad

6 cups grated carrots

1/4 teaspoon cayenne

1 Tablespoon sugar

1/2 teaspoon salt

1 Tablespoon rice vinegar

3 Tablespoons oil

Mix all ingredients together. Chill.

I tried grating the carrots by hand…once. My arm got so sore, I regretted it and never did it again. Instead, I opt for a food processor. Cut the carrots into pieces about 3 inches long or so, enough to fit into the feeder of your food processor.

And another tip: I never peel my carrots. I don’t see why I should. I buy organic and wash them. More fiber and nutrients for those eating it; less work for me. Hey, I’m practical!

Give this vegan Russian-Korean Carrot Salad recipe a try. It’s a nice addition to any meal and has a nice mix of salty, sweet, sour, and spicy and will catch people’s interest.